TRICOLOUR RECIPES
REPUBLIC DAY SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, NEW DELHI
TIRANGA FRUIT & NUT OATMEAL
Ingredients Quantity
Rolled oats ¾ cup
Ground Cinnamon ¼ tsp
Pinch of salt
Fresh berries ¼ cup
Ripe bananas, sliced 1 no.
Chopped nuts (walnuts, cashews, pecans) 2 tbsp.
Dried fruit (raisins, cranberries, chopped apples) 2 tbsp.
Fresh Strawberry, orange, kiwi 5-6 no.
Maple Syrup (optional)
Method:
Combine the oats and 1 ½ cups water in a small saucepan. Bring to boil over high heat
Reduce the heat to medium – low, and cook for 5 mins until the water has been absorbed.
Stir in the cinnamon and salt. Top with berries, banana, nuts, and/ or dried fruit, as you like.
Put some fresh fruits like orange, kiwi and banana to make the bowl wholesome, colourful and healthy.
If desired, pour a little maple syrup on top. Serve and enjoy!
HARE KARELE KI SHAMMI
Ingredients Quantity
Karela fresh 500 gm
Roasted channa powder 100 gm
Garam Masala 10 gm
Chat Masala 10 gm
Roasted cumin Powder 5 gm
Salt to taste
Red Chili powder 2 gm
Grated Cheese 20 gm
Desi Ghee for cooking 30 gm
Method:
Take fresh Karela (bitter gourd) wash properly with water and cut into small pieces .Take out seeds and soak in salted water for an hour.
After this, boil water and put karela into it until cooked properly. Then take out Karela from boiling water and keep aside for cooling. Now, grind it in the grinder.
Put Karela mixture in a bowl and add all Ingredients into it, mix well.
Divide into equal portions and stuff with cheese. Now, take a portion of the mixture, and roll lightly in shape of a kebab. Prepare other kebabs in the same way.
Heat sufficient oil in a pan and grill the kebabs till golden in color.
Remove from heat and serve hot with chutney.
TIRANGA SAFFRON PULAO
Ingredients Quantity
Cooked rice 300 gm
For orange rice
Small onion (chopped) 20 gm
Tomato purees 50 gm
Red chili powder 2 gm
Garam masala 1gm
Mustard seeds 1gm
Ghee 10 gm
Salt to taste
Saffron (soaked in milk) 1 small bowl
For white rice
Ghee 20 gm
Mustard seed 1 gm
For green rice
Boiled Spinach (puree) 50 gm
Green chilies 2 nos
Cashew nuts Paste 20 gm
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, saffron 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
Sauté 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!
TRICOLOR COCONUT LADOO
Ingredients Quantity
Coconut powder 3 cups
Condensed milk 1 cup
Pinch of orange color
Pinch of green color
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.
Happy Republic Day!
