Want to spend the day at home today? Toss up a fancy tricolour meal with these easy recipes.
Tiranga Paneer
Ingredients:
For red marination
100ml hung curd
5gm ginger garlic paste
10ml mustard oil
3gm red chilly
A pinch of kasoori methi
For white marination
100ml hung curd
10ml cream
2gm crushed pepper
1/4 tsp cardamom powder
For green marination
30gm coriander/mint
100gm hung curd
Black salt to taste
180gm paneer
Method:
Marinate two cubes of paneer each in the 3 marinades and skew. Cook in the clay oven, place the paneer in the plate to form the tri-colour flag.
By chef Subroto Goswami, Radisson Blu Hotel, New Delhi, Paschim Vihar
Tri Layered Champagne Mousse
Ingredients:
100gm egg yolks
200gm breakfast sugar
140gm Champagne
2 lemons’ juice
30gm gelatin leaves
1,000gm whipped cream
Fresh fruit garnish
Edible food colour
(green and orange)
Method:
Poach egg yolks, sugar, champagne and lemon juice at 85 celsius. Mix well and add soaked gelatin and fruits. Fold it in layers with whipped cream green for the bottom layer, white for the middle layer, and orange for the top. Garnish with fresh strawberry.
By chef Birendra Singh, 32nd Milestone
Republic Greek Salad
Ingredients:
50gm green capsicum
50gm broccoli
150gm cucumber
50gm red capsicum
150gm feta cheese
5gm oregano
1tsp lemon juice
100ml olive oil
50gm tomato
Method:
Cut all the vegetables in equal size. Mix olive oil, oregano, lemon juice, and salt and feta cheese in a bowl. Add all the vegetables and shake it well, so that all the ingredients are mixed well. Now, neatly arrange this salad in a flat-bottomed salad bowl.
By chef Mukesh Rawat, It’s Greek to me
Method:
Cut all the vegetables in equal size. Mix olive oil, oregano, lemon juice, and salt and feta cheese in a bowl. Add all the vegetables and shake it well, so that all the ingredients are mixed well. Now, neatly arrange this salad in a flat-bottomed salad bowl.
By chef Mukesh Rawat, It’s Greek to me
Tricolour Halwa
Ingredients:
1/2 bottle gourd
2 carrots and potatoes
2 1/4 grated coconut
6 cups milk
3 cups sugar
1 cup ghee
Cashews, and colour(green and yellow)
Method:
Grate the vegetables and boil them. Mash them up and set them aside. Divide the sugar, milk, ghee, coconut into three parts. Cook each mash in sugar, milk, and coconut with ghee and nuts. Add yellow colour to the carrot pulp and green to the gourd pulp. Pour the three pulps one over the other to a well-greased dish, with green at the bottom and orange on top. Garnish with nuts and raisins.
By chef Bhopal Singh Rawat, Game of Legends