Holi Thandai
Ingredients
60 ml vodka 25 ml milk 10 ml water A few drops of rose syrup 10 ml sugar syrup 3tbsp homemade paste of almond pistachio rose and pepper Garnish with saffron and flakes of almond and pistachio.
Method Mix all ingredients (except the garnish) together in a cocktail blender. Mix well for a few seconds and pour into a glass and garnish with saffron strands and almond and pistachio flakes. (Recipe courtesy Monkey Bar.)
Kashmiri Dum Aloo Ingredients 1 kg potatoes l 0.2 kg curd l 0.006 kg cumin powder l 0.004 kg cinnamon powder l 0.004 kg turmeric powder l 0.004 kg chilli powder l 0.002 kj whole cloves l 0.02 litre hing water l 0.12 kg chilli paste (cooked) l 0.06 kg brown onion paste l 0.04 kg brown cashewnut paste l 0.015 kg salt 0.01 kg char magaz (a garnish) 0.0001 kg saffron l 1 litre mustard oil (to fry) Method: Take medium-sized potatoes, peel and boil them. Prick them with a satay stick and deep fry in mustard oil and sprinkle hing water in between. Then apply red chilli paste and keep aside. Pour mustard oil in a pan. Add red chilli, turmeric and cumin powder. Add brown onion paste and cashew paste. Put beaten curd and cook for 20 minutes. Add turmeric water and add potatoes. Cook for 10 minutes. Apply dum and keep on a low flame for 60 minutes. Remove the lid and cook the gravy to bring it to a thick consistency. Garnish with char magaz and saffron.
Rista Ingredients 1 kg lamb meat 100 gm lamb fat 30 gm chilli powder 30 gm coriander powder 5 gm black cardamom powder 20 gm fennel powder 5 gm kasoori methi 200 gm brown onion paste 5 gm cinnamon 10 gm green cardamom 200 gm ghee Salt to taste 20 gm garlic (chopped) Method Pound lamb meat and lamb fat together for a few hours. Add black cardamom powder and salt, shape into dumplings and keep aside in cold water. Boil 4 litres water and add powdered spices (chilli, coriander, black cardamom, fennel, salt and kasoori methi). When the masalas have been cooked, add meat balls and cook. After it has reduced to almost half, add whole cinnamon and green cardamom. Add fried onion paste. In a pan, heat ghee, add chopped garlic and saute. Add this to the above gravy.
