Colors everywhere!! Holi brings in so much excitement and happiness in our lives. It is a festival that fills our hearts with beautiful waves of bright colors. The arrival of this festival packs my kitchen with the aroma of sweet gujiyas, thandai and creamy rabri. Apart from having regular favorites, there is so much more to try and experiment on Holi. This season I am adding colors to my plate too, to make Holi extra rangeen. I have designed a colorful menu of delicacies to give you the best festive vibes.
Get ready to indulge in and make your Holi, aur bhi rangeen with this exclusive list:
1. Colorful Marble Cake: Adding a twist of colors to the traditional marble cake gives it a vibrant Holi vibe. Baking it was so much fun and trust me your kids will go crazy for this beautiful cake.
• ½ tin milkmaid
• 60 gms butter
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 ¼ cups refined flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• 70 ml milk
• Liquid food coloring (red, orange, blue, green and yellow)
a. Grease a 7 inch round tin and dust it with flour.
b. Preheat the oven at 180 degree Celsius.
c. Beat milkmaid and butter till light and fluffy.
d. Add powdered sugar and vanilla. Beat it again.
e. Sift together flour, baking powder and baking soda.
f. Now add the flour mixture into the milkmaid batter in batches. Fold gently to avoid over mixing.
g. Add milk to adjust the consistency.
h. Divide the mixture into 5 parts and add a drop of different food colorings into the batter.
i. Now pour the colorful batter into the greased tin one by one.
j. Swirl it with a toothpick or folk to give it a marble effect.
k. Bake it 180 degrees for 25 mins.
l. Serve hot with ice cream or jam spread.
2. Rangeen Bhel: Pleasing to the eye and the tummy as well, this bhel is a must try this Holi. Serve it to guests and be a winner.
• 1 cup Corn kernels boiled
• 1 cup sprouts blanched
• 1 cup Fresh Pomegranate pearls
• 2 cucumbers sliced
• 2 carrots sliced
• 2 tomatoes chopped
• 2 tsp roasted cumin powder
• 2 tsp roasted chili powder
• Salt to taste
• 2 tsp chaat masala
• 2 lemons
• 8 tsp tamarind chutney
• 8 tsp green chutney
• 2 cups puffed rice
• 2 cups yogurt
a. Take corn kernels, sprouts, pomegranate, cucumber, carrots, tomatoes, cumin powder, chili powder, salt, chaat masala in a bowl. Squeeze in the lemon juice.
b. Add tamarind chutney, green chutney and puffed rice and mix well.
c. Transfer the bhel into 4 serving plates. Add 2 tbsp yogurt over bhel in each plate. Drizzle tamarind chutney and green chutney on the top.
d. Garnish with coriander sprig and serve.