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Quick Bites RECIPE FOR DAY TIME SNACKS Gujiya Gujiya is the star dish of festival of colors, Holi. Gujiya is a deep fried pastry with stuffing of Khuwa. Vegetable Pakoda Veg Pakoda is one of the tastiest and easiest snack to make INGREDIENTS For the dough: • 2 cups refined flour • 1 cup butter • Water to mix For the filling: • 1 cup khuwa • 1 cup sugar • 1 tsp green powdered cardamom • 1 tbsp almonds - finely chopped • Ghee for deep-frying Recipe For the dough: a) Rub 1/4 cup ghee into the flour and knead into a stiff dough with water. b) Leave to rest for at least half an hour. For the filling: a) Saute the khuwa over medium heat till it looks slightly fried. b) Take off the heat and when it cools, mix in the sugar, cardamom and almonds. c) Shape the filling into ovals about 21 cm length and 1 cm thickness. d) Make balls of the dough and roll out into thick rounds. e) Take a round, wet the edges with water and place a piece of filling over one half. f) Fold the other half over and press the edges together to seal. g) Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.Make all the gujiyas in this way. h) Heat ghee in a pan and add as many gujiyas as fit in comfortably. i) Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on 60 absorbent Versatile | MARCH-CHAITRA paper. 2018 Enjoy this delightful dessert with family and friends. INGREDIENTS a) 100g gram flour b) 3 medium onion c) 3 medium potatoes d) Half small cauliflower e) Salt f) 1 tbsp garam masala g) 1 tbsp turmeric powder h) Chopped coriander i) Cumin seeds j) 1 tbsp chilli powder k) Water l) Oil for deep-frying Recipe: a) Heat up the oil in a pan with medium heat. b) Slice the onion thinly and place in a bowl. c) Peel and grate the potatoes into the same bowl. Chop cauliflowers into very small pieces. d) Sprinkle all the dry spices and freshly chopped coriander into the bowl and then sieve in the gram flour. Mix together using your hands. e) Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking. f) Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown. g) Using spoon move the pakora around, be careful not to overcrowd it. h) Once golden brown and crisp remove from the oil and set on some absorbent paper.
Quick Bites Sooji Halwa A quick, easy and delicious halwa is often cooked in holi. It only takes 30 minutes to cook. INGREDIENTS a) ½ cup ghee b) 1 cup Sooji c) 1 cup sugar d) 1 tbsp cardamom e) 1 cup milk f) 3 tbsp dry fruits Recipe: a) Take ghee in a pan, add sooji to it. b) Stir the sooji with the ghee thoroughly. c) Add sugar and cardamom and mix them well d) Now add milk and dry fruits. Whisk them thoroughly. e) Cover the pan for a while and let the mixture boil. f) After some time, open the pan and mix thoroughly. g) Add some ghee and more dry fruits to the halwa and mix well. h) Serve hot with garnishing of crushed dry fruits. Bhang Lassi Bhang lassi is a beverage created from the leaves and buds of the cannabis plant. This drink is prepared during the occasion of Holi. INGREDI ENTS a) 2 cup yoghurt (curd) b) 1/2 cup ice cubes c) 1/2 cup sugar d) 2 drops rose essence e) 1/2 cup sour cream f) 1 cup water g) 1/2 teaspoon bhang seed powder Recipe: a) In a bowl, add yoghurt, sugar, crushed ice cubes, chilled water, bhang powder and rose essence. b) Stir for a minute and transfer it in a blender, and beat till it is frothy. c) Pour bhang lassi in a glass and add sour cream on top of it. Serve chilled INGREDI ENTS Dahi Puri a) Puri- 20 b) 2 medium sized boiled potato c) ½ chopped onion d) 1 cup thick yogurt e) Salt to taste f) ½ tbsp Sugar g) 1 tbsp chat masala powder h) 1 tbsp garlic chutney i) 1 tbsp tamarind chutney j) ½ tbsp green chutney k) Coriander leaves Recipe: a) Genty make holes on the top side of each puri by cracking it with spoon or indexx finger. Take a plate and arrange them to top with other ingredients. b) Fill each puri with 1tbsp potato and ½ tbsp onion. c) Drizzle 1 tbsp tamarind chutney over the potato. d) Drizzle ½ tbsp green chutney over it. e) Dilute garlic chutney by adding water and drizzle ½ tbsp diluted garlic chutney over it. f) Add 1 tbsp yogurt on each puri. g) Garnish puri with coriander leaves. Dahi puri is ready to be served. Versatile | MARCH-CHAITRA 2018 61
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