Marut Sikka's Gujiya

Holi celebrations are incomplete without this traditional sweet. Dumplings made of maida, filled with a delicious filling of khoya, mava, coconut and pistachio. Deep fried and dipped in a sugar syrup.

 

Ingredients

• For Dough
  3 Tbsp ghee(clarified butter)
  
  1 cup flour
  
  water
  
  pinch of salt 
  
  For Filling
  1 cup khoya
  
  1 mava (condensed milk)
  
  1 cup sugar
  
  100 gm pistachio
  
  100 gm coconut powder
  
  oil to fry
  
  sugar syrup(chasni) to dip

Method

For the dough:

Add flour, pour some water, salt and make a dough from it. Divide dough into smaller pieces.


For the filling:

Cook some khoya, add mava, sugar, pistachio, coconut powder in it.

Grease the gujiya mould, roll out gujiya balls into small puris. Then put it on the mould and press firmly.

Place the stuffing in the hallow portion, apply a little water on the edges, close the mould and press firmly. Remove extra dough and open the mould.

Deep fry till its golden brown.

Dip in sugar syrup and serve.

Key Ingredients: All Purpose Flour, Salt, Khoya, Condensed Milk,Sugar, Pistachio, Coconut, Clarified Butter, Chasni, Vegetable Oil

 

 

Rice Papads

A crisp side for your meals - papads made with rice. Rice papads are usually prepared and served during the festival of Holi.

Ingredients

• 250 gm rice 
  
  1/2 tsp asafoetida (heeng)
  
  2 small lime 
  
  Raw salt to taste
  
  4 Tbsp oil

Method

Take about a litre of water and bring it to a boil. 

Now add the rice and cook for five minutes.

Drain water from rice completely. Pour this hot rice on absorbent towels.  Spread and let dry. 

Heat a tablespoon of oil in a thick skillet. Add a fistful of rice at a time to this hot oil and stir continuously.

The rice will starts to puff up. When all the rice starts to puff, remove from skillet onto a tray.

Repeat. Let this rice cool and then make into a very fine powder. 

Sift once or twice to see that it is very fine uniformly. 

Mix the asafoetida, lime juice and salt in 1/4 cup of water.  Pass through a strainer so that only the liquid is retained. 

Make a well in the center of the rice flour and pour the liquid and mix well. 

Now, oil your palms and knead for about half an hour.  Use up all the oil. 

Divide the dough into super sized olives and roll into thin papads.

Dry in the sun and store. Deep fry in hot oil, to serve.

Key Ingredients: Rice, Asafoetida, Salt, Lemon, Vegetable Oil

 

Date Cake

Ingredients

• 2 cups maida
  
  1 tsp soda bi-carb
  
  3 tsp coco powder
  
  1 cup dates, finely chopped
  
  1 cup castor sugar
  
  3/4 cup refined oil
  
  1 cup milk
  
  2 eggs

Method

Dry mixture:

In a bowl sieve maida, soda bi-carb and coco powder together.

Add chopped dates to this mixture.


Wet mixture:

Beat sugar and refined oil together in a mixer. Add milk and beat it again.

Add eggs and fold it in the mixture.

Start adding the dry mixture to the wet mixture gradually and keep stirring with a spatula till properly mixed.

Pour the mixture in a greased tin.

Bake at 180 degrees C for 30-40 minutes or till the knife inserted comes out clean.

 

Chicken Kebabs

 

Ingredients

• 250 gm boneless chicken- minced fine
  
  1 tsp garlic paste
  
  1 tsp ginger paste
  
  Handful of hari mirch (green chillies)- chopped to taste
  
  1 tsp hara dhania (coriander leaves)- chopped
  
  1 tsp salt or to taste
  
  Oil for frying

Method

Mix all the ingredients.

Shape the ingredients into small kababs and refrigerate for an hour or so.

Heat oil and fry the kababs first over high heat, then low, till cooked through.

Key Ingredients: Chicken, Garlic, Ginger, Coriander Leaves, Salt