As we celebrate the festival of colors, Holi, here are some recipes that will add spice and color to your festivities.
Holi is coming up soon and this is the perfect excuse to celebrate with food. We speak to chefs who curate a list of recipes that are all things fun, funky, and cool and yet are rooted in eating well. After all, festive indulgences can also mean balancing health by choosing the right kind of ingredients. So, this Holi do something different and cook these recipes to add zing to your colorful day.
Thandai Cheesecake courtesy Ravi Rawat, Assistant Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center
A Thandai Cheesecake is the perfect dessert for Holi celebrations. The unique blend of spices and nuts in thandai, a traditional Holi drink, complements the richness of cheesecake, creating a refreshing and flavorful treat. “Thandai is typically enjoyed during the spring season, coinciding with Holi, making this dessert seasonally appropriate. Furthermore, the inclusion of thandai flavors directly connects the cheesecake to the festive spirit and cultural traditions of Holi. Finally, the vibrant colors of rose petals, often used in thandai, can be incorporated into the cheesecake’s decoration, enhancing its visual appeal and aligning it with the colorful nature of the Holi festival,” says Rawat.
Ingredients
For the Thandai Paste
- Cashew nuts 0.5 ounce
- Black pepper 0.01 ounce
- Poppy seeds 0.17 ounce
- Cardamom powder 0.01 ounce
- Fennel seeds 0.17 ounce
- Melon seeds 0.17 ounce
- Rosewater 0.01 ounce
- Water 1-2 tablespoons
For the Base
- Almond flour 2.29 ounces
- Butter, melted 0.6 ounce
- Sugar 0.2 ounces
For the Cheesecake Filling
- Gelatin powder 0.07 ounce
- Water 0.2 ounce
- Cream cheese 5.29 ounces
- Sugar 0.88 ounce
- Fresh cream 0.88 ounce
- Lime juice 0.14 ounce
- Rosewater 0.007 ounce
- Thandai paste (prepared earlier)
Method
- Grind all the thandai masala ingredients into a fine powder. Add a little water to turn it into a smooth paste.
- Prepare the base. Preheat the oven to 170°C. Grease a 4-inch ring and cover the bottom with foil, ensuring it comes up the sides. Mix almond flour, melted butter, and sugar until it resembles breadcrumbs. Press the mixture into the ring and bake for 8-10 minutes until golden brown. Let it cool completely.
- Prepare the filling. Sprinkle gelatin over cold water in a microwave-safe bowl. Let it soften for five minutes. Microwave the gelatin for 20-30 seconds until dissolved. Set aside to cool. In a bowl, mix cream cheese and sugar until smooth. Add lime juice and mix well. Add fresh cream and thandai paste, mixing thoroughly. Add the cooled gelatin and mix well.
- Spoon the filling onto the cooled crust, smooth the top, cover with plastic wrap, and refrigerate overnight to set. Garnished with edible rose petals and chopped pistachio.
Dahi Bhalle With Basil, Spinach and Cilantro Pesto courtesy Reetu Uday Kugaji, Culinary Expert and Chef Consultant
Dahi Bhalla is an immensely popular Indian snack in which the lentil dumplings (Bhallas) are dunked in sweetened yogurt (Dahi) and sprinkled with various spice powders and Chutneys and garnished with various ingredients. “This is a tantalizing deep-fried urad dal dumpling dunked in sweetened whisked yogurt drizzled with refreshing home-prepared basil, spinach and cilantro pesto and sweet and sour date and tamarind chutney, sprinkled with freshly roasted and powdered cumin, chaat masala and red chilli powder, garnished with pomegranate pearls and chopped coriander leaves and topped with lightly toasted pine nuts to give the dahi bhalle a crunch,” says Kugaji.
Ingredients
- Split Black gram 1 cup
- Asafoetida a pinch
- Raisins 16
- Ginger, finely chopped 2 tsp.
- Green chillies, finely chopped2
- Salt to taste
- Rock Salt to Taste
- Sugar ½ tbsp.
- Refined Oil as required to deep fry.
- Yogurt, whisked ½ cup
- Chaat masala ½ tsp
- Cumin seeds, lightly roasted and powdered ½ tsp.
- Red Chilli Powder ½ tsp.
- For the Drizzling
- Basil, Spinach & Cilantro Pesto 4 tbsp.
- Date and Tamarind Chutney 2 tbsp.
For Basil, Spinach & Cilantro Pesto (to be ground together)
- Basil Leaves ½ cup
- Spinach Leaves ¼ bunch
- Cilantro ¼ bunch
- Parmesan Cheese, grated 2 tbsp.
- Garlic cloves2
- Lemon juice 1 tsp.
- Pine nuts 2 tbsp.
- Olive Oil 2 tbsp.
- Salt & Pepper to taste
- For the Garnish
- Pomegranate Pearls 2 tbsp.
- Pine nuts, lightly toasted 2 tbsp.
- Fresh coriander leaves, chopped 1 tbsp.
Method
- Wash and soak the dal in water overnight. In the morning, drain off the excess of water. Grind it into a smooth paste and transfer into a large glass mixing bowl.
- Add salt, asafoetida, raisins, finely chopped green chillies and ginger to the prepared batter. Give it a thorough whisk for five minutes until it is light and fluffy.
- Heat oil in a pan. With the help of a tablespoon add the batter and deep fry until light golden brown and crisp evenly.
- Place the fried bhallas on an absorbent kitchen paper to remove excess oil. Soak them in four cups of lightly salted lukewarm water. Leave it for five minutes. Squeeze gently to remove the water.
- Add salt, rock salt and sugar to the whisked yogurt and mix.
- Place the Bhallas on a serving plate / big flat bowl, pour the whisked yogurt.
- Drizzle the Pesto and date tamarind chutney over it. Sprinkle cumin powder, chaat masala and red chilli powder.
- Serve chilled garnished with pine nuts to give it a crunch, pomegranate pearls and coriander leaves.
Chef Tips
- For a healthier version, instead of deep frying bhallas, the bhallas can be baked, steamed or air-fried too.
- You may top the dahi bhalle with crunchy masala boondi to further enhance its appearance and flavor, if desired.
- For preparing pesto, if pine nuts are not available replace it with almonds or walnuts.
- For preparing pesto, if basil leaves are not available you may prepare the pesto without it by adding spinach and cilantro.
Munakkaya Pappu Charu (Drumstick Dal Rasam) with Ragi Mudde (Ragi Ball) courtesy Prakash Majhi, Executive Chef, Maayaa and Prestige Group
Celebrate Holi with this nutritious South Indian delight! Munakkaya Pappu Charu with Ragi Mudde is a wholesome, immunity-boosting meal. This dish is protein and fiber rich, supports digestion and immunity and is also perfect for festive indulgence. “Munakkaya Pappu Charu (Drumstick Dal Rasam) with Ragi Mudde (Ragi Ball) is a perfect dish for Holi, blending nutrition, tradition, and festive balance. The tangy, mildly spicy Pappu Charu helps detoxify the body, thanks to its tamarind and drumstick content, while Ragi Mudde, packed with fiber and essential nutrients, offers sustained energy and easy digestion. Holi marks the transition from winter to summer, and this dish is ideal for the changing season—light yet nourishing, cooling, and comforting. The vibrant flavors of Pappu Charu balance the simplicity of Ragi Mudde, making it a perfect post-festivity meal. Rooted in South Indian cuisine, this combination embraces both tradition and health, making it a great way to wind down and replenish after Holi celebrations,” says Majhi.
Ingredients
For the Munakkaya Pappu Charu
- 1 cup Toor Dal
- 2 Drumsticks (cut)
- 1 Tomato (chopped)
- Tamarind (lemon-sized, soaked)
- 1 tsp Turmeric Powder
- 1 tbsp Rasam Powder
- 1 tsp Mustard & Cumin Seeds
- 2 Dry Red Chilies
- 8-10 Curry Leaves
- 1/2 tsp Asafoetida
- 1 tbsp Ghee
- Salt & Coriander Leaves
- 4 cups Water
For the Ragi Mudde
- 1 cup Ragi Flour
- 2 cups Water
- 1/2 tsp Salt
Method
To make the Munakkaya Pappu Charu
- Pressure cook dal with turmeric and water. Mash and set aside.
- Boil tamarind water, tomatoes, and drumsticks until soft.
- Add cooked dal, rasam powder, and salt, simmer.
- Prepare tempering with ghee, mustard, cumin, red chilies, curry leaves, and hing. Add to rasam.
- Garnish with coriander. Serve hot.
To make the Ragi Mudde
- Boil water with salt. Gradually add ragi flour, stirring continuously.
- Cook until thick. Shape into balls.
- Serve hot with a dollop of ghee for a festive treat.
