Holi is the festival of colors, and Miles n Meals brings for you the traditional recipes from Mom’s Cookbook presented in a modern way to suit the urban culture.
MilesnMeals.com is a food and travel lover’s blog. ‘Miles-n-Meals’ is all about gastronomical journeys of a doctor and a home baker, and the beautiful moments captured, along the way, while she travels for food. Through this blog she wants you to explore the world of flavors, spices, food, cultures & a lot more! Here you’ll find tons of recipes for all occasions from across the globe, with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients.
Pastry( Outer cover)
250 gm Maida
50-60 gm Ghee
100 ml Water Approx
250 gm Khoya
200 gm Boora (fine powdered sugar)
2 tsp Cardamom powder Elaichi powder
25 Raisins finely chopped
25 Almonds coarsely chopped
50 gm Desiccated coconut
Take maida, and spread ghee all over the maida.
With the help of your fingers and palms, rub in the ghee into maida, so as to have crumb consistency, and make sure each every bit of maida is completely coated with the fat.
At this stage, the perfect way to check if the quantity of ghee added is enough or no, is that this mixture should be able to hold when pressed in hand and form a ball.
Now add water in batches in two goes, and form a tight firm dough.
Now allow the dough to rest for at least 30 min- 45 min, covered with a damp cloth.
Meanwhile, work on the filling.
Take a pan and add, coarsely grated Khoya, cook in on a low, till the oil separates (2-3 min)
Add Sooji and khoya and add dessicated coconut.
Mix well allow to cool
Mix in the sugar and nuts, and the cardamom powder.
Now take out the dough and knead back for a minute into a smooth dough.
Take small portion at a time and roll out a thin circle.
Place the filling along the center,
Now apply a little water on the curved edge and fold it into a semicircle
Press the edges with forks on both sides.
Prepare some more Gujiyas and allow them to rest for 15-20 min.
Place the Gujiyas on a baking tray covered with foil, brush with oil and bake for 15-20 min each side till crisp @ 180 Degree C on a middle shelf of the oven.
Store in an airtight container.
Watch the recipe
1 Cup water
1 Tbsp Saunf
3 Heaped Tbsp Almonds (blanched and peeled)
2 Heaped Tbsp Pistachio
2 tbsp Khus Khus 1/4 Cup Melon Seeds
2 Tbsp Rose Petals/Gulukand
1/2 Tsp Black Pepper
3-4 Green Cardamom
1/2 Cup Sugar
3-6 Glasses of milk
Watch the video:
Soak saunf in the water overnight
Soak rest of the ingredients in this water for 2-3 hours.
Grind to a fine paste with 1/2 cup sugar
Now take a glass full of ice cubes.
Add 1-2tbsp of the paste and a chilled milk
The paste can be stored in a clean jar for up to a week in the refrigerator.
Dahi pakori Chaat
1 Cup Urad Daal
! tsp ginger paste
2 pinch of hing (asafetida)
1 Cup Beaten curd
1/2 cup Imli Saunth
1/2 cup Mint Chutney
1/2 tsp chilli powder
1/2 tsp roasted cumin powder
1 tsp Black salt
1/4 Cup Boiled Chana
1/4 Cup Chopped Boiled Potato
1/4 cup grated cottage cheese (paneer)
Pomegranate seeds, coriander
Ginger julienne for garnish
Wash and soak Urad dal for 2 hours
Drain and Grind a thick paste
Add ginger paste and hing
Now heat oil and fry small balls of urad dal paste using wet fingers
Fry on medium heat till brown
Drain and soak in water and salt
Squeeze the pakori and soak it in curd
Plate it and top with saunth, green chutney, boiled chana, potaoes, paneer
Sprinkle black salt, Cumin powder, and chilli powder to taste
Garnish with ginger julienne, chopped coriander.