Tri-Coloured Recipes For I-Day

This year, celebrate Independence Day with mouth-watering tri-coloured savouries like cakes, fruit skewers and salads.

Here are some mouth watering recipes:

Tri-coloured rice by Chef Bikram, Fat Ninja - Pan Asian Cafe.

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Ingredients: Rice (2 Cups), Oil (1 tablespoon), Water (2 Cups), Salt (to taste), Carrots Steamed/boiled and pur¨¦ed (2 Carrots) Coriander leaves (1 bunch), Green Chillies (3), Ginger (a small piece), Curry leaves (2 strands), Mint leaves few, Garam masala (one tablespoon), Turmeric powder (1/2 tablespoon), Oil (2 tablespoon)

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Method: Heat up a thick bottom vessel, pour water, add salt and let it boil. Add rice and stir it well. Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool. Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside. Steam cook or boil the carrots and let it cool. Puree them and set aside. Grind coriander leaves, ginger, mint leaves and curry leaves, set aside. In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside. In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well. -Add next portion of rice and saute well. Check for the salt and adjust. Set aside. Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first. Arrange them as single individual servings or as a single dish to let everyone help themselves.

Tri colour Makhani at Spice 52, Mumbai

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Ingredients: Palak (spinach) (100 gram), Oil (2tablespoon), Chopped garlic (1 tablespoon), Chopped green chilly (1/2 tablespoon), Green vegetables (bean, carrot,cottage cheese) (150 gram, Butter (50 gram), Mawa 50 (gram)

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Procedure

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In fry pan put two tablespoon oil, garlic and green chilly. Put spinach puree. Saute, put cream, butter and mawa. Put green vegetables. Use garam masala, 1 tbsp elaichi (cardamom) powder, red chilli powder, turmeric powder, kasuri methi powder (dried, fenugreek leaves powder). Chopped coriander and salt! As per taste.

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For red gravy:

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Ingredients: Onion (150 gram), Tomato (150 gram), Cashewnuts paste (150 gram), Garlic, Green chilly, Kolhapuri chilly, Grated coconut (1 cup)

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Procedure: Cut onion fine and saute in oil and water till Brown. Put it in mixer and make paste. Boil cashew nut and make paste in mixer grinder. Pour 2tablespoon oil, garlic and chilli in fry pan. Pour onion paste, cashew nut paste and tomato puree 75 gram. Put Kolhapuri chilli, grated coconut, chilli powder, elaichi (cardamom) powder, kasuri methi (dried, fenugreek leaves) (1 tablespoon). Put butter, mawa, cream. (1/4 cup each)


Image Credit: Spice 52, Facebook page?

Classic Macaroni Salad by It's 9 Bakery Cafe?

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Ingredients: Macaroni (boiled) (120 gram), Red kidney beans (boiled) (50 gram), Corn Kernels (50 gram), Tomato (seedless) (20 gram), Sliced onion (30 gram), Bell pepper (45 gram), Coriander leaves (chopped) (20 gram), Tomato ketchup (30 gram), Mayonnaise (40 gram), Pinch of Salt, Lime Juice (as required), Oregano (5 gram), Chopped green chilli (5 gram)

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Method: Take a steel bowl and put all the ingredients (except mayonnaise, lime juice and tomato ketchup) and mix it gently. When mixed properly, fold it into mayonnaise, lime juice and tomato ketchup. Put it in a salad bowl and garnish it with tomato and coriander leaf and serve it cold.

Colourful Fruit Skewers

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Ingredients: 50 Strawberries, 50 Pieces of cantaloupe or mandarin oranges, 50 Pieces pineapple, canned 50 Pieces of kiwi fruit or honeydew melon, 100 blueberries, 50 bamboo or other disposable plastic skewers

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Method: Use sharpened bamboo or wooden skewers. Cut fruits into square shapes. Skewer strawberry first, then cantaloupe or orange, followed by pineapple and kiwi fruit or honeywdew melon. Put two blueberries on the pointed end. Make sure to fix them well, so they don't slip off.

Tiranga Curry Rice by Chef Gurmeet Singh, Pind Balluchi

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Ingredients: Paneer (150 grams), Tomatoes (3 medium), Cashew nuts (1/4 cup), Melon seeds (2 tablespoons), Poppy seeds (1 teaspoon), Ginger,chopped (1 teaspoon), Green cardamoms (2), Red chilli powder (1 teaspoon), Salt to taste, Oil 1 tablespoon + for deep-frying, Yogurt (1/4 cup), Green cardamom powder (1/4 teaspoon), Refined flour (2 teaspoons), Fresh cream (2 tablespoons), Garam masala powder (1/4 teaspoon)

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Method: Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well. Add one cup water and close the cooker with the lid. Cook under pressure till four whistles. Put oil in a pan and add green cardamom powder, salt, flour and mix well. Take circular portions of the mixture (koftas) and deep fry it till golden. Open the lid of the cooker and blend the mixture with a hand blender. Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix. Arrange the deep friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately. Serve it hot with steamed rice.


Text: IANS?