Make this Holi Special with Hyatt Centric MG Road and Bengaluru Marriott Hotel Whitefield

Gulabi Thandai

Method

For the Syrup

1. Infuse Rose petals in Sugar Syrup
2. Or make a rose syrup with sugar and water with a dash of rose water

For the Thandai:

1.  To make the thandai, pour all the ingredients in the serving glass
2. Mix it well and serve it 

Glassware - Pot

Beetroot Mathri Mille-feuille Chaat

Method

• Take all the ingredients except beetroot juice in a bowl and rub with your fingers to incorporate ghee in the flour.
• Add the beetroot juice slowly and knead it to a smooth dough. Cover and let it rest for 15 mins.
• Now divide the dough into small balls and sheet it out. Now use a fork to prick holes in the sheet. Can be cut into same sized rectangles, using a scale for help. 
• Heat oil for deep frying, drop mathri in hot oil and fry it in a medium heat oil till cooked well. Also, can be put in a tray/plate and baked in an oven/air fryer, whatever suits best
• Remove it and drain in some paper towel. Cool it down.

For the Chaat 

• Slice the potato as the same size of the mathri sheet. Mix all the chopped ingredients in a bowl with little of the Imli chutney, salt and chaat masala.

For the plating  

• Place a mathri on a plate, layer with the potato first, then the chopped masala. Little curd can be added on top. Place another mathri and repeat the process 3-4 times. 
• Its ready to eat. Can be garnished with drizzle of sweet curd and coriander sprigs.

Servings – 4 portions

WASH UP

Preparation Time: 5 minutes

Method

Use the alcohol and Liquid Density

Build the beverage based on that density

CHURMA POCKETS

Method

To make the Dough

• In a large mixing bowl combine 2 cups all-purpose flour, 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).
• Press a part of the mixture to ensure it retains its shape. Use your fingers to combine the ingredients until they resemble breadcrumbs.
• Next, add 7 to 8 teaspoons of water in parts and knead, adding only a little at a time.
• If you think the dough is too dry or floury, add an additional 1 to 2 tablespoons of water.
• To create a tight, solid dough, keep kneading. It should not be soft or sticky. For 30 minutes, cover the dough with a damp kitchen towel and allow it to rest.
• Add a few teaspoons of flour if your dough starts to get too sticky or wet. Mix and knead once more to get a solid dough.
• Once the dough has rested, separate it into 6-7 uniform portions. To smooth and soften each piece, first softly roll it in your palms. You can either set it on the rolling board or your work surface.

To make the Churma Mixture

To make the churma, combine whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup water and kneed well to make a stiff dough.

Divide the dough in 8 portions.

Flatten each dough and deep fry in ghee until golden brown.

Allow them to cool down and then blend it into powder.

Add crushed almond, Cardamom powder and powdered sugar.

Then stuff this churma mixture in each dough and shape it like a pocket.

Then deep fry it until golden brown and serve it.

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