While reliving your holiday memories, you could relish the culinary experience too. Want to try your hand at local dishes from Ooty or Himachal Pradesh? Our chefs tell you how to recreate the magic!

Beetroot Cashew Kola

  • 100gm beetroot
  • 50gm potato
  • 20gm cashew nut
  • 10gm ginger
  • 10gm garlic
  • 10gm green chilli
  • 10gm mint leaves
  • 10gm coriander leaves
  • 5gm methi
  • 10gm garam masala
  • 25gm gram flour
  • Salt as per taste
  • Oil
  • 50ml fresh cream
  • 1 lemon

Recipe :

Tangy cream

Beat the fresh cream until its consistency is thick. Then, add some lemon juice along with chopped mint, coriander leaves, chillies, and salt.

Kola balls

• Mix boiled and grated potatoes and beetroots in a bowl with some finely sliced ginger, garlic, and chillies.

• Add chopped mint, coriander, and fenugreek leaves to the mixture along with adequate gram flour and salt.

• Mix gently until you have a smooth dough to effortlessly roll into equal-sized balls.

• Make sure you place a cashew nut in the core as well as on top of each dough ball.

• Deep fry in low flame until the cashew turns golden.

• Pour the tangy cream all around and serve.



Himachali Momos (Siddu)

  • 350gm wheat flour
  • 3gm yeast
  • Salt as per taste
  • 50gm cottage cheese (grated)
  • 10gm green chilli
  • 80gm green peas (fresh and crushed)
  • 10gm garlic
  • 5gm turmeric
  • 10gm coriander leaves

Recipe : 

• Add yeast to a mixture of lukewarm water and wheat flour. Knead well until smooth and leave it for two hours to ferment.

• While you wait for the dough to get ready, chop green chilli, garlic, cottage cheese, and coriander leaves. Mix them well.

• Roll four equal-sized balls of the fermented dough, filling the insides with the green mixture.

• Steam these balls for 25 minutes; garnish with mint chutney and desi ghee and serve.