Soak up the spirit of tricolour by whipping up a hearty flag-waving fare for your family and friends this Independence Day. From funky chocolate drenched cookies topped with tricolour icing, multi-hued pulaos to mocktails that will leave you slurping, there’s no dearth of options that you can place on a patriotic platter.
Our chefs share with you their choicest recipes that are simple to make, yet promise to perk up your Independence Day spirit with their quirky names and colourful appeal.
Teen rang ka tikka
450 gm cottage cheese
4 tbsp green chutney
1/2 tbsp Khoya
5-6 strands saffron
Salt to taste
1/2 tsp red chilli powder
1 cup hung yogurt
1 tbsp ginger-garlic paste
20 gm coriander leaves chopped
4 green chillies chopped
30 gm cashew paste
30ml fresh cream
20 gm cheese
2 gm cardamom powder
1/2 tsp white pepper powder
1 lemon juice
2 tbsp butter
Slice each cottage cheese cube into three layers without cutting through.
In a bowl, prepare the marination with cream, ginger garlic paste, cashew, coriander, green chilli and cheese, cardamom powder, khoya and seasoning. Divide the mixture in three bowls and add saffron in one and mint chutney in another.
Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly covered with the marinade. Set aside for about an hour. Roast in a tandoor at
You can also cook them on a hot tawa. Baste them with melted butter once in between.
Serve with onion rings, lemon wedges and mint chutney.
Recipe by Chef Rakesh Prashad, Suryaa
1/2 cup cocoa
1/2 cup flour
2 tbsp oil
4 egg whites
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1/2 tsp baking powder
Coat a baking pan with cooking spray. Heat oven to 350 degree Fahrenheit.
Sieve the flour and combine it with cocoa and baking powder in a small bowl.
Mix brown sugar, sugar and oil in another medium bowl.
Add vanilla extract and egg whites, beat well until fluffy.
Add the above mixture to the cocoa-flour-baking powder mixture. Blend gently.
Transfer the whole mixture into the greased baking pan and bake for about 20 minutes.
Sprinkle with sugar and let it cool.
Perk it up with tricolor sugar paste topping using a piping bag.
Recipe by Chef Woon Foo Siow, Royal China
1 1/2 cup basmati rice
1/2 cup carrot chopped
1/2 cup cauliflower petals
1/4 cup chopped palak leaves
1/4 cup cooked green peas
1/4 cup chopped onion
1 tsp ginger garlic paste
2 cinnamon, clove and cardamom
1/2 cup tomato juice
Salt to taste
2 tsp sugar
2 tsp oil
A handful coriander leaves
1/4 cup chopped pineapple
Heat oil in a non stick pan and add cinnamon, clove, and elaichi and roast. Now, add ginger garlic mixture and roast it till the smell ceases. Now add all the veggies and close the vessel and steam for five minutes.
Soak the basmati rice for half an hour and then drain out the water. Dry it and add it to the pan and roast slowly. Add all other ingredients except coriander leaves and pineapple, stir well, add 2 glasses of water and cook in a pressure cooker. On the first whistle, switch off the stove.
Open the cooker, sprinkle coriander leaves and pineapple pieces and serve.
Recipe by Chef Willi Haueter, The Imperial
3 disposable aluminum pans
1 can almond filling
1 cup butter, softened
1 cup white sugar
2 cup flour
1 tbs almond extract
Red, green and saffron food colouring
1 cup seedless raspberry jam
1 cup chocolate chips
2 tbs unsalted butter
Preheat the oven to 350 degrees Fahrenheit.
Mix butter, sugar and eggs in a bowl. Add the almond filling and extract. Stir the flour in to form a dough Divide the dough into 3 equal portions in separate bowls.
Mix each with food colouring and pour into a greased pan. Bake for 15 min and let it cool.
Place the green layer onto a clear wrap, long enough to cover all the layers. Spread the green layer with raspberry jam and top with the saffron.
Now add the green and white layer topping each with the jam. Wrap it up and chill in the fridge. After 8 hours, remove the plastic and spread out a sheet of wax paper.
Melt chocolate chips with butter and spread a thin layer, the size of the cake on the wax paper. Place the cake on this. Refrigerate for 1 hour.
By chef D C Bhatt, Tivoli Grand
Jai ho mocktail
115 ml khus
20 ml lime juice
30 ml Sprite
90 ml Mirinda
100 gm crushed ice
Salt to taste
Pour khus syrup in a glass, add crushed ice, lime juice and a pinch of salt. Gently add sprite through the sides of the glass.
Add crushed ice, lime juice and a pinch of salt. Finally float mirinda on top. Garnish with a cherry and orange slice.
Recipe by bartender Devender Thakur, Manchester United