Add some colours to your festive platter

Mawa Gujiya

Ingredients

• 1 cup maida
• 1 cup ghee
• 2 tbsp hot water

For the stuffing:

• 200 gm khoya/mawa
• 2 tbsp ghee
• Chopped dry fruits: 1 tbsp cashews, 1 tbsp almond, 1 tbsp pistachio, 1 tsp raisin)
• 2 tbsp powdered sugar
• 1/2 tsp elaichi powder ½ tsp

Method:

• Sift the flour into a bowl and mix the ghee till the mixture resembles breadcrumbs.
• Add hot water and knead into a stiff dough.
• Cover with piece of damp muslin and set aside for fifteen minutes

For the stuffing:

• Crumble the khoya/mawa.
• Melt 1/2 tbsp ghee in a pan.
• Add the khoya/mawa and stir continuously.
• Cook the khoya/mawa and allow it to cool. Add powdered sugar, chopped dry fruits, elaichi and mix everything. Ensure no lumps are formed.

ASSEMBLING THE GUJIYA

• 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.
• Heat sufficient ghee in a non-stick kadhai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.
• Make a sugar syrup of one-thread consistency. Soak the gujiya in it for 5-10 minutes, strain out of the syrup and serve.

Recipe Courtesy: Maharaj Jodharam Choudhary,  corporate chef, Khandani Rajdhani

Corn Salsa

Ingredients

• 2 cups whole corn kernels
• 1/4 cup diced onion  
• 1/4 cup diced cucumber
• 1/4 cup red bell pepper, cut into small cubes
• 1 green chilli or jalapeño pepper, seeded and minced
• Salt and black pepper to taste
• Juice of one lime
• 1/2 tsp red paprika
• 1/3 cup fresh cilantro, chopped
• 1 tbsp extra virgin olive oil

Method:

• Mix together all the ingredients in a bowl.
• Taste and adjust seasonings as needed, serve immediately.

Recipe Courtesy: Del Monte

Thandai Shrikhand

Ingredients
For thandai powder

• 1/3 cup almonds
• 2 tbsp cashew nuts
• 1 tsp fennel seeds
• 1 tbsp poppy seeds
• 1 tbsp melon seeds
• 1/2 tbsp black pepper
• 4-5 green cardamoms
• 1 tsp kesar syrup
• 1/2  tsp thandayi syrup

For garnishing

• Pistachios as required
• Almonds as required                                                                                                

Method:  

• For the thandai powder , dry roast and grind all the ingredients into a fine powder.
• Mix the thandai powder, kesar syrup and thandai syrup in the shrikhand.
• Set it for one hour and garnish with chopped almonds and pistachios.

Recipe Courtesy: Maharaj Jodharam Choudhary —corporate chef, Khandani Rajdhani

Rainbow Pasta Salad

Ingredients

• 300 gm spirali pasta
• 10-12 sliced black olives
• 10-12 cherry tomato, cut into half
• 1/4 cup mozzarella cheese cubes
• 1/4 cup red bell pepper, cubed
• 1/4 cup yellow bell pepper, cubed
• 1/4 cup onion, sliced
• 1 cup lettuce, shredded to thin strips

For the dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt to taste
• 1/2 tsp freshly cracked black pepper

Method

• Boil the pasta.
• Drain the water and add pasta in a bowl.
• Add the remaining salad ingredients in the bowl and mix well.
• Add the ingredients for the dressing in another bowl.
• Pour the dressing over the pasta and mix well.
• Serve immediately.

Recipe Courtesy: Del Monte