Delicacies of the season

Holi is the time to celebrate and relish on the delicious dishes, which are special to this day. Master Chef Sanjeev Kapoor shares some of his Holi recipes to add tasty fervour to the colourful day

BADAM PISTA KULFI

Ingredients
12-15 almonds (badam), coarsely ground
15-20 pistachios, coarsely ground
1½ litres milk
A pinch of saffron
4 tablespoons Sugarfree Natura/½ cup sugar
¼ cup khoya/mawa, grated

Method

• Heat the milk in a thick-bottomed non-stick pan. When the milk begins to boil, add the saffron, lower the heat and simmer, stirring continuously, till the milk is reduced by half.
• Add the Sugarfree Natura/ sugar, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously. Take the pan off the heat and set aside to let cool.
• Add the khoya/mawa and mix well. Pour into individual kulfi moulds and place them in the freezer to set.
• Unmould and serve immediately.
• Calories Saved:- 479 Kcal

BAKED MAWA GUJIYA

Ingredients
Pastry
1 cup refined flour (maida)
3 tablespoons ghee
Filling
⅔ cup khoya/mawa, crumbled
3 tablespoons Sugarfree Natura/¼ cup sugar
½ cup chopped dried figs
½ cup chopped seedless dates
10 cashew nuts, chopped
10 almonds, chopped
10 walnuts, chopped

Method

• For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
• For the filling, heat a non-stick pan; add the khoya , Sugarfree Natura/sugar and sauté for three minutes or till the fat separates. Set aside to cool.
• Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.
• Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
• Preheat the oven to 180°C. Place the gujiyas on a baking tray and bake for 10-15 minutes.
• Serve.
• Calories Saved:- 250 Kcal

DABELI

Ingredients
4 round buns (pavs)
1½ tablespoons dabeli masala powder
3 tablespoons Nutralite + as required
2 large potatoes, boiled, peeled and mashed
Salt to taste
1 teaspoon lemon juice
1 cup sweet date and tamarind chutney
1 tablespoon sugar
½ cup spicy peanuts (masala moongphali)
¼ cup scraped fresh coconut
¼ cup fresh pomegranate pearls
10-12 black grapes, chopped
1 cup nylon sev
2 tablespoons chopped fresh coriander leaves
¼ cup red chilli-garlic chutney
2 medium onions, chopped

Method

• Heat Nutralite in a non-stick pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, ½ cup sweet chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it.
• Sprinkle spicy peanuts, coconut, pomegranate pearls, grapes, ½ cup sev and coriander leaves over the top.
• Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet chutney, onion and sev in between the two halves.
• Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little Nutralite, till done.
• Serve hot.

MASALA KHICHIA PAPAD

Ingredients
8 khichia papad
8 teaspoons Nutralite
4 tablespoons green chutney
2 tablespoons red chilli garlic chutney
2 tablespoons chaat masala
4-5 tablespoons chopped fresh coriander leaves

Method

• Dry roast all the khichia papad till crisp. Set aside.
• Drizzle one teaspoon of Nutralite over each papad, drizzle the chutneys, chaat masala and coriander leaves and serve immediately before the papad becomes soggy.