Holi this year falls mid-week and we can’t think of a better way to beat mid-week blues than to splash pinks and greens and oranges all over everyone.
And because you’ll have a whole weekend to prepare, there are really very few excuses not to put together a fantastic spread for your colour splashing festivities.
Here are a few things you should definitely try for your Holi menu this year:
Horchata and for an alcoholic variation, spike with Rum
Vegetarian or Chicken dish:
Mutton Curry -Read on for the Recipe
1 kg Mutton
½ kg Onion, thinly sliced
200 ml Mustard Oil
Whole Garam Masala (1 Bay Leaf, 1 large Cardamom, 5-6 Peppercorns, 1-2 Star Anise, 2-3 Clove, 2-3 Cardamom, 1 tsp Cumin seeds or Shahi Jeera)
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder (More only if you like it very fiery)
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1 Bay Leaf
4 – 5 whole dried Red Chilis
2 tsp Garlic & Ginger Paste
Clean the mutton properly. Marinate the mutton with mustard oil, onion, whole garam masala, turmeric powder, chilli powder, dhania powder, jeera powder and ginger-garlic paste for an hour.
Place the marinated mutton along with all the ingredients in the marinade into a pressure cooker and cook for about two whistles on a low flame. (about 20 minutes depending)
When you open the pressure cooker, you’ll see you have a thick onion gravy. Don’t add any water.
Cook the mutton for 45-60 minutes in the onion gravy only, stirring often, till the mutton absorbs all the gravy. The mutton and gravy would start looking golden and you should get a fantastic aroma.
Now add a little water to the mutton and pressure cook for 15-20 minutes.
Serve hot with rice, pulao or roti. Tastes great with practically anything.