Holi specials

Soya Chakli Chaat

Add some spice to the season with this finger-lickin’ chaat

Ingredients: Soya chakli 50gm, Aloo bhujia 15gm, Roasted cumin powder 4gm, Sugar 20gm, Saunth or samosa chutney 20ml, Rock salt 4gm, Potatoes (boiled) 45gm, Tomatoes 45gm, Salt 5gm, Green sev 5gm, Coriander leaves 10gm, Green chilli 5gm

For the mint chutney: Coriander leaves 75gm, Chaat masala 10gm, Lime 1, Green chilli 10 gm, Ginger 10gm, Garlic 10gm, Salt to taste

Preparation: Whisk the yoghurt with sugar and keep refrigerated. Make a masala with salt, red chilli powder and roasted cumin powder.

Method: Mint Chutney: Clean, wash and cut the coriander leaves into large pieces. Saute the ginger, garlic and green chillies in oil till the flavour is released. Add the coriander leaves and saute over high heat to wilt the coriander. Cool and puree this mixture. Season with limejuice, chaat masala, and salt.

Chaat: Dice the potatoes and tomatoes and mix with the soya chakli. Sprinkle some chaat masala, sev, rock salt, regular salt, saunth chutney, chopped coriander and green chillies and the special mixed masala and toss well. Garnish with a generous sprinkle of yellow and green sev and lime.

Find it at: The Street (The Park)

Zafrani Thandai Mango Kulfi

Don’t just drink it, slurp it! Try this thandai kulfi for a chilled-out effect!

Ingredients: Full fat milk 2l, Sugar 120gm or to taste, Cardamom powder half tsp, Skinned pistachios thinly-sliced 3tbsp (optional), Skinned badam finely-ground 3tbsp (optional), Fresh Alphonso mango 3 (if mango is not available, use 2 cups of mango pulp), Mango pulp 5tsp, Kulfi moulds, Store-bought, Kesar Thandai mix 1 cup

Method: Pour the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly. Now lower the heat and cook the milk, stirring constantly, till it has thickened and reduced to about half. This will take about 40-45 minutes. Scrape the sides of the pan constantly to avoid scalding. Add the sugar, stir well, and allow to cool. If you are using fresh mango, cut two mangoes into small pieces. Use the third mango to make the puree and mix it into the thickened milk. Pour the mixture into kulfi moulds, distributing evenly. Cover and freeze till set (approximately four-six hours.) You can also set using the conventional method in an aluminium or brass utensil filled with raw ice and thick raw salt (mota namak). Remove the kulfi from the moulds by running a sharp knife around the edges of the mould. Slip each kulfi out onto a dessert plate, cut across into three-four slices, garnish with cut mangoes and pulp and serve.

Find it at: Gupta Brothers, (Park Mansion, Park Street)
    
Golguppa Masala Bombay Shots

Your favourite phuchka can now give you a greater kick!

Ingredients: Plain phuchkas, Mashed boil potato, Coriander, Green chilli, Black salt, Boiled chana

Method: Mix the coriander, chilli, chana and black salt with the mashed potatoes, in quantities to suit your taste. Stuff small quantities into the phuchkas. Serve with jaljeera mixed with vodka.

Find it at: Shisha Reincarnated
    

Daab Vodka

For a natural high!

Ingredients: Daab (green coconut) 1, Vodka, Lime, Mint leaves, crushed ice, straw

Method: Cut the top of the green coconut. Pour out some coconut water and pour in the vodka (depending on how strong you want it). Add a few drops of lime juice, throw in the crushed mint leaves and start sipping. Sugar isn’t required as it’s already quite sweet.

Find it at: Tollygunge Club
    

Rangeela

A colourful combination of fresh fruits and spice

Ingredients: Pineapple juice 100ml, Litchi juice 100ml, Fresh ginger, Cardamoms 2

Method: Muddle the cardamom and ginger and shake with the juices. Pour into a Hurricane glass.

Find it at: Zara (South City Mall)
    

Mixed Berry Smoothie

Don’t just wear colours, drink them. Purple, pink and blue — all in one glass

Ingredients: Blueberry 100gm, Raspberry 100gm, Strawberry 100gm, Vanilla ice cream 2 scoops, Chilled milk 300 ml, Ice cubes

Method: Add the three berries and blend on high speed for five minutes to make berry compote. To this add all the other ingredients and mix in the blender for another two minutes, till it is smooth and thick. Serve in a tall glass and enjoy the colour streaks of purple, pink and strawberry!

Find it at: Mangio (Alipore)

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