Have to play with color in Holi, have you thought about your menu?

By a Staff Reporter: Spring means swing festival, display of colors. And there will not be food and drink, what happens! So, plan the holi combo dish in advance. Of course, keep in mind that since it's swing day, the food will also have a touch of color.

Basanti Polao

Ingredients – Rice, cashew nuts, raisins, cinnamon, cardamom, cloves, bay leaf, powdered garam masala, turmeric powder, ginger, sugar, ghee and refined oil.

Method - Wash the rice well and drain the water. Then rub the rice well with ghee and turmeric for half an hour. Lightly fry cashews and raisins in a pan with ghee. Take the fried raisins and cashews and keep aside. Add a little more refined oil to the pot and fry it well with bay leaves, cloves, cardamom and cinnamon. Then mix with ginger batter. Then mix well with rice.

Add water when the rice becomes slightly fried. It is good to say here that the amount of water is real in the case of Polao. So, in the case of water, definitely follow the ratio. As many cups of rice as you have taken, double cup of water should be mixed. And at the same time salt and sugar should be mixed as expected. Add the roasted cashews and raisins at the same time. After the water dries up, check if the rice is cooked well. Now taste salt-sugar and mix ghee and garam masala powder. Then Basanti Polao is ready.

Mutton Rogan Josh

Ingredients - Mutton 1 kg, Mustard oil as needed, Bay leaf 1, Small cardamom 4-5, Big cardamom 2, Clove 7-8, Whole cinnamon pieces like 2, Ginger-garlic paste 2 tsp, Ratanjot 4-5, Yoghurt 200-gram, ghee 200 grams, coriander powder 2 teaspoons, cumin powder 2 teaspoons, ginger powder 2 teaspoons, Kashmiri green chili powder 3 teaspoons, asafoetida powder 2 teaspoons, garam masala.

Method - First, mix 100 grams of sour curd, 1 teaspoon of garam masala and half teaspoon of salt with the meat and keep it for 5 hours. Mix each powder of coriander-cumin-ginger-chili with the remaining 100 grams of curd in a separate container. Mix with asafoetida. Heat mustard oil in a pressure cooker and add bay leaves, small cardamom, big cardamom, cloves, cinnamon and keep stirring.

When fried, pour the marinated meat. Knead until the water comes out of the curd and it becomes dry. When done, pour the rest of the curd mixture and keep stirring. When the two things are well mixed, put the pressure cooker on high flame for four to five times. Then lower the gas and let it read for one more CT. When the meat becomes soft, heat ghee in a pot and put ratanjot in it and wait for the color to change. When the ghee turns almost rusty red in color, mix it with the already prepared meat. After that check the salt and sweet taste and switch off the gas. Only then will Moton Rogan Josh be ready.