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Holi Delicacies
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Niru Gupta
"Well-known for her easy-to-make and delicious recipes, she also hosted the popular TV show - Khana Khazana. When not writing books and columns Niru acts as an in house chef for Ndtvcooks and demonstrates recipes for the Channel from time to time".Visit "http://www.niruskitchen.com" for more information
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Fill your kitchen with some extravagant appetizers this Holi and enjoy the festival of colour.
Gola-e-Murgh (Minced chicken bites)
Ingredients:
Minced chicken
Ginger-garlic paste
Onions, chopped fine
Salt
Powdered black pepper
Curry leaves (kadhi patta), chopped fine
Hung curd
Oil
Ginger, finely shredded
Chilli powder
Coriander leaves, chopped
500 g
1 tsp
1/2 cup
1 1/2 tsp or to taste
1/4 tsp
2 tbsp
1/4 cup
1/2 cup (125 ml)
2 tbsp
1/2 tsp
1 tbsp for garnish
Method:
- Mix together the chicken, ginger-garlic, onions, salt, black pepper and curry leaves. Refrigerate for an hour or so.
- Add yoghurt, mix well and form into small cylindrical rounds.
- Heat the oil in a non-stick pan and put the rounds into it. Cover and cook for about 2 minutes.
- Uncover, and turn them over. They should be brown on the underside by now. Cover and let cook through.
- Serve hot, garnished with the ginger, chilli powder and coriander leaves.
Mango Kadhi
4-6 servings
Ingredients:
Raw mango, peeled and chopped
Oil
Mustard seeds (rai)
Curry leaves (kadhi patta)
Whole red pepper (sabut lal mirch)
Pepper corns (sabut kali mirch)
Onions, grated
Coriander (dhania) powder
Garam masala
Salt
Sugar
Coconut milk
Coriander leaves (hara dhania)
350-400g (about 4 medium)
2 tbsp
1 tsp
20-30
2-3
8-10
1 cup (250 g)
1 tbsp
3/4 tsp
1 tbsp or to taste
1 tbsp or to taste
1 cup
for garnish
Method:
- Cover mango with water and boil till well cooked. Process in a liquidiser and add enough water to make up to 4 cups. Mix in the dhania, garam masala, salt and sugar.
- Heat oil and add rai, kadhi patta, sabut lal mirch and kali mirch. Sauté till rai splutters.
- Add the onions and stir-fry till coated with the oil mixture. Add the mango mixture, bring to a boil and simmer for about 5 minutes.
- Add the coconut milk, simmer about 2 minutes and serve garnished with the hara dhania.
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