For A Healthy Holi
I. Tender Coconut And Sago Kheer by Chef Sanjeev Kapoor
• 1 cup chopped tender coconut
• ½ cup sago (sabu dana), soaked
• ¾ cup grated palm jaggery
• ½ tsp green cardamom powder
• 3 cups coconut milk
• 10–12 pistachios, finely chopped
• 10–12 almonds, finely chopped
• Water as required
• Heat two cups of water in a non-stick handi. Add the sago and cook on low heat for 10–12 minutes, or until the sago is cooked.
• Add the jaggery and cardamom powder and stir on a low flame until the jaggery dissolves completely.
• Then, add the coconut milk and mix well. Cook for two to three minutes.
• Now, add the tender coconut, half the pistachios and almonds and mix well. Stir and cook for five to seven minutes, or until the kheer thickens.Transfer into a serving bowl, garnish with the remaining pistachios and almonds, and serve.
II. Dried Apricot And Khoya Samosas by Chef Kunal Kapur
• 400 gms refined flour
• 100 gms desi ghee
• 250 gms khoya
• 1 tsp cardamom powder
• 2 tsps fennel seeds
• A handful of roasted and chopped pistachios
• 4 tbsps dried and chopped apricots
• 2 tsps kewra water
• A few drops of rose water
• Icing sugar for dusting
• In a bowl, combine the refined flour, desi ghee and a pinch of salt until it becomes crumbly.
• Now, pour in about three fourth a cup of water and rub the mixture into a stiff dough. Allow it to rest for 10 minutes.
• In the meantime, heat a pan and add the khoya, fennel seeds, cardamom powder, chopped pistachio and apricots. Cook on a low heat for three to four minutes, so that the khoya melts and mixes well with the other ingredients.
• Turn off the heat and add the rose water and kewra water. Keep the mixture aside and let it cool down.
• Now, take the dough and divide it into two equal parts. Roll out both separately and then cut it all into one-and-a half inch squares.
• Place the khoya stuffing in the centre of a square. Dab some water on the edges of the dough and cover with another square. Press the sides down using a fork to give it the shape of ravioli.
• Repeat until all the dough and stuffing is used up.
• Heat the oven to 180°C, place the samosa on a grill, and bake until golden brown – it should take about 15 minutes.
• Dust the samosas with icing sugar and serve hot or cold
III. Maple Shrikhand With Roast Almonds by Chef Manish Mehrotra
• 400 gms natural yogurt
• 275 mls maple syrup
• 20 gms toasted almond flour
• 1 fresh fig
• 3–4 fresh cherries
• 20 gms toasted and sliced almonds
• Hang yogurt in a muslin cloth overnight.
• Reduce the maple syrup over a low flame until slightly thick. Keep it aside to cool.
• Mix the hung yogurt and reduced maple syrup with a whisk until it reaches a smooth consistency.
• Now, add the toasted almond flour and mix well.
• Pour the mixture into an earthenware bowl (or any other bowl), and let it set in the refrigerator for about three to four hours.
• Garnish the shrikhand with the figs, fresh cherries (orany other seasonal fruits) and toasted almonds.
• Serve chilled.