Independence Day recipes curated for you

Team L&M

We bring for you the Independence Day recipes shared with us by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi.

TRICOLOUR DOUGHNUTS

Ingredients                            Quantity
Flour (Maida)                             200 Gm
Breakfast Sugar                          ½ Cup
Milk                                              1/2 Cup
White Butter                               2 tbsp
Salt                                               2tsp
Icing Sugar                                 1 Cup
Orange color                              1 ml
Green color                                1 ml
Yeast                                            5gm
Oil for frying                              500 ml

Method

Mix all flour, breakfast sugar, milk, yeast and salt in a bowl. Add water to make a soft dough but not sticky
Take the dough, knead it well with butter, sprinkle some flour and keep it in a warm place for 1 hour
For the glaze, add icing sugar, milk and mix well with no lumps. Divide the glaze in to three bowls. Let one bowl remain in its original colour, in second and third bowl, add orange and green color, respectively and mix well
After 1 hour the dough has doubled in size, punch it and roll it ½ cm thickness and cut into round shape with round cutter. Again cut from center (to make it look like a doughnut) with a small cutter and keep them in a warm place for the second proving
After 10 minutes, they have doubled in size, deep fry in hot oil on slow medium flame till they are in brown color. And let them cool.
After cooling, coat the doughnuts in different colors.
Take a plate, put tricolor doughnuts and serve.

  

TRICOLOUR COCONUT LADDOOS

Ingredients                                     Quantity
Coconut powder                                  3 cups|
Condensed milk                                  1 cup
Orange color                                        1 pinch
Green color                                          1 pinch
Purified butter                                    1 spoon
Milk                                                       ½ cup

Method

Take a pan, heat it and put purified butter.
Add coconut powder and roast for five minutes at low flame.
Then add milk followed by condensed milk and mix well.
Keep stirring till you get a thick consistency
Now divide the mixture into three parts Mix orange colour in 1 part and green colour in second part, third part is white.
Now make ladoo with soft hands, let it settle.
Ready to serve hot or cold as per liking.

 

Tiranga Punch

Ingredients                                        Quantity
Khus                                                          60 ml
Water                                                        90 ml
Orange Syrup                                          60ml
Orange/Pineapple Slice                       as per taste

Method
In a mixer, add 60ml khus with 90 ml water and mix well, Pour it in a glass
Now, mix 60 ml orange syrup with 90ml water in a mixer.
Remember, khus and orange syrup to be mixed seperately and not together for perfect blend.
Take a tall serving glass, pour khus water, add crushed ice and float orange syrup
Garnish with orange or pineapple slice for a flavourful drink.