Immerse yourself in patriotic fervour with these tri-colour recipes

Recipes by Swapnadeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa, New Delhi

Tri-colour coconut ladoo

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

Method
Take a pan, heat it and put clarified 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 color in 1 part and green color 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 syrupGarnish with orange or pineapple slice for a flavourful drink.

Tricolor idli

Ingredients                                  Quantity
Spinach                                        200gm
Carrot                                           200 gm
Rice                                               500gm
Urad dal                                  150gm
Oil                                            15ml
Salt                                    as per taste

Method:
Make puree of boiled carrot and blanched spinach without adding water.
Soak rice and urad daal overnight and grind into paste. Don’t add much water. If required add 1-2 tbsp water.
Cover and keep for fermentation around 6-8hours. Add salt and divide the batter into three parts. Add 2tbsp carrot puree and 2tbsp spinach puree to the divided batter.
Heat idli steamer. Grease mould. Carefully pour 1tsp orange batter, then white followed by green batter. Cover and steam until done. Take out, cool and serve with coconut chutney and other traditional chutneys as per your liking and taste.

Tricolor Sandwich

Ingredients                                             Quantity
White bread slices                                 3nos
Yellow butter                                          50gm
For the green layer
Mint chutney                                           25gm
Slice cottage cheese (paneer)               30
Salt                                                            to taste

For the orange layer
Carrot (slice and puree)                          50gm
Mayonnaise                                              30gm
Salt                                                              to taste

Method:
Start with buttering the slices of bread and keep them aside once done.
Let us begin with the green layer. For that, you will need to mix the mint chutney, salt, and paneer in a separate bowl and keep it aside.
For orange, take the sliced carrot, mayonnaise, and salt in a bowl and keep it aside.
Put one buttered bread slice on a clean surface and spread the green mix evenly on its top.
Place another bread slice on it with the buttered side facing downwards.
Next, spread the orange mix evenly and cover it with a buttered slice of bread.
Repeat these steps (from step 2 to step 5) to make another layered sandwich.
Cut each sandwich in half and serve with tomato sauce or chutney.