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!