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India at 70: Try these three Independence Day-inspired dishes this weekend

Show your love for the tricolour and celebrate Independence Day with these interesting dishes

more lifestyle Updated: Aug 13, 2017 09:19 IST
HT Correspondent
Tiranga bowl
Tiranga bowl

This Independence Day, ditch the boring fare and try these interesting tricolour inspired dishes. Start your day with a healthy Thai curry, follow it up with a tasty pasta and end on a sweet note with the mousse. And trust us, these dishes are sure to win you major brownie points on social media too. So, cook, click and enjoy.

Tiranga bowl

* Ingredients

For the curry: Red Thai curry paste, 50gm // Lemongrass, 5gm // Coconut milk, 100ml // Vegetable stock, 50ml // Basil, one sprig // Salt, to taste // Sugar, a pinch // Oil, 1tsp
For noodles: Glass noodles, 50 gm // Salt, 5gm // Oil, 1 tsp
For greens: Baby spinach, 30gm // Baby bok choy, 30 gm // Butter, 5gm // Garlic, 2 cloves // Salt, 2-3gm //

* Method
For the curry: Heat oil in a pan, add lemongrass and red Thai curry paste // Saute for a minute, add some stock and seasoning // Boil for a few minutes, add in the coconut milk and let it simmer for a few minutes.
For glass noodle: Soak the noodles in cold water for at least an hour // Strain and toss in hot oil, add salt // Set it aside.
For greens: Heat butter in a pan, add chopped garlic and saute // Add boy choy and spinach and saute for a minute // Add some salt // To assemble, pour the curry, next place the noodles and then the greens, all to look like the tricolour.
Recipe by Sunny Punjabi, sous chef, Dishkiyaoon

Rasmalai and saffron mousse

Rasmalai and saffron mousse

* Ingredients

For Pista sponge: Icing sugar, 60gm // Flour, 15gm // Pista powder, 60gm // Egg white, 100gm // Castor sugar, 30gm

For Saffron mousse: Cream, 400ml // Saffron, .25gm // Milk, 50ml // White chocolate, 50gm // Yolk, 4 // Sugar, 70gm // Gelatin, 1 // Rasmalai, 6

* Method: Preheat the oven to 180 degree C // For the pista spone, sieve icing sugar, flour and pista powder together // Line a baking tray with butter paper // Whisk egg whites till stiff peaks are formed. Add the castor sugar, keep whisking till the meringue holds stiff // Fold in the pista mixture to the meringue. Pour the sponge mix onto the tray and spread evenly // Bake the sponge till it is firm to touch, about 10 minutes

For the mouse: Heat the milk and steep the saffron in it. Keep it wrapped for half an hour // Whisk whipping cream, soak the gelatin in chilled water // Make a sabayon by whisking egg yolks, sugar over double boiler // Add the saffron flavoured milk to it and mix well, before adding the white chocolate // Take out the gelatin leaf and heat it till it melts. Add the liquid to warm saffron mixture and mix it well // Fold in the whipped cream to this mixture // For assembly, cut rounds of pasta sponge, layer it with rasmalai, followed by saffron mousse. Set it in the fridge for 15 minutes.

Recipe by Chef Irfan Pabaney, chef and director, The Chocolate Spoon Company

Methi risotto

Fresh methi risotto with cottage cheese and thecha

* Ingredients: Boiled rice, 100gm // Methi leaves, 50gm // White wine, 35ml // Pine nuts, 10gm // Grano padno, 50gm // Olive oil, 10ml // Garlic, 5gm // Paneer, 50gm // Cherry tomatoes, 20gm // Cream, 50ml // Stock, 250ml

For thecha: Green chillies, 7gm // Peanuts, 8gm // Oil, 15ml // Salt, to taste // Garlic, 10gm

* Method: Pick the fenugreek leaves. Make turmeric water by adding a pinch of turmeric in water then add the methi leaves to wash them // Blanch the leaves and shock it in chill water. Squeeze and remove the excess amount water from the blanched methi // Make pesto of fenugreek by adding cheese, pine nut, garlic and olive oil // Boil the red rice. In fry pan add olive oil and garlic sauté it, add the rice and a dash of white wine, then the stock little cream and cheese finish it with the pesto of fenugreek // In pasta plate, spoon out the risotto and top it with sautéed cherry tomatoes and deep fried paneer. Crush the peanuts , in a pan heat oil, sauté garlic and green chili till brown. Season with salt and add in crushed peanuts. Mix well and allow it to cool.

Recipe by Chef Irfan Pabaney, chef and director, The Chocolate Spoon Company

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