Try some Tricolour dishes this Republic Day

Team L&M

Lets have some fun and make a few tri-coloured dishes this Republic Day. Recipes are all courtesy Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel  & Spa, New Delhi.

TIRANGA PULAO

Ingredients

Cooked rice                                          300gm

For orange rice

Small onion (chopped)                       20gm

Tomato purees                                    50gm

Red chili powder                                 2gm

Garam masala                                      1gm

Mustard seeds                                      1gm

Ghee                                                    10gm

Salt                                                      to taste

For white rice

Ghee                                                    20gm

Mustard seed                                       1gm

For green rice

Boiled Spinach (puree)                                   50gm

Green chilies                                       02nos

Cashew nuts Paste                               20gm

Mustard seeds                                      1gm

Ghee                                                    10gm

Method

Orange rice

• Heat the ghee in a big pan and add the mustard seeds. Once the seeds splutter, add onions and sauté for a minute. Add tomato puree and stir for a while. Add salt, red chili powder, and garam masala. Cook till the ghee is released and starts floating to the surface. Add the cooked rice and mix with the masala.

White rice

• Heat ghee and add the mustard seeds till they start spluttering. Add salt, cooked rice and mix very well.

Green rice

• Grind the green chillies, spinach and cashew nuts in a mixer grinder (with water) till they turn into a thick paste.
• Heat the ghee and add mustard seeds till they splutter. add green paste and mix well
• Saute till the raw smell is gone.
• Add the remaining cooked rice, salt and mix well.
• Arrange the three types of rice according to the national flag of India and serve hot!

TRICOLOUR SANDWICH

Ingredients

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’s begin with the green layer. For that, you’ll 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 ketchup!

TRI-FRUIT TRUFFLE

Ingredients

Kiwi                                        01no

Orange                                    01no

Whipping cream                      100gm

Fresh cream                             100gm

White chocolate                      100gm

Method

• Pour cream in a pan and stir continuously. Add white chocolate and stir well till it melts. Keep it aside at room temperature.
• Take whipping cream in a bowl and combine with the chocolate and cream mixture. Make sure it has mousse consistency.
• In a glass, add Kiwi, layer it and spread a dollop of mousse. Level it well. Now add diced orange on top and garnish with almond flakes. Tricolor truffle is ready to serve.