Dive into patriotism with these tri-colour dishes

Since August 15 is a special day for us and it’s the day to celebrate our country, paying a gastronomic tribute is a deed worth putting our aprons on for

Since August 15 is a special day for us and it’s the day to celebrate our country, paying a gastronomic tribute is a deed worth putting our aprons on for. So, we bring you four tricolour-themed food items to give your taste buds a patriotic spin this Independence Day!

Trio Orange Kiwi Verrine

This Independence Day, have fun with these healthy, easy and delicious tri-colour recipes. Utilise your day and dive into patriotism by feasting on very palatable tricolour dishes.

Trio Orange Kiwi Verrine by Anil Sharma, Executive Sous Chef, JW Marriott Mumbai Juhu.

Ingredients

- 4 egg yolk - 50g sugar - 200g whipped cream - 100g white chocolate, melted - 70g cooking cream - 40g orange puree - 40g kiwi puree

Method

- Boil the cooking cream and set aside. - Mix the egg yolk and sugar and add to the boiled cooking cream. - Add the white melted chocolate to the mixture. - Fold the whipped cream gently and mix. - Divide the mixture into three bowls. - Add orange puree to one bowl. Add kiwi puree to another and let the third remain as it is. - Arrange the mixture in tricolour pattern in a serving glass.

Tri Coloured Mocktail Shots

Tri Coloured Mocktail Shots by Chef Yatin Wadkar - Co-founder and Corporate Chef - Angrezi Dhaba.

Ingredients- For green layer, 25ml khus syrup, 60ml Pineapple juice - For white layer, 60ml litchi juice, 30ml fresh cream - For orange layer, 70ml orange juice, dash of grenadine syrup - 2-3 ice cubes

Method

- Stir all the juices according to the colour separately. - In a shot glass, arrange the layers in the order of Indian flag colours. - Serve immediately.

Matar Palak ka Shorba

Matar Palak ka Shorba Recipe by Palash Ghosh, Executive Chef, Taj Hotel & Convention Centre Agra

Ingredients

- 500g spinach - 150g green peas - 15g cumin seeds - 40g ginger root - 50g ghee - 3 turnip - 100g onion - 1 baby carrot - 2 baby tomatoes

Method

- Chop onion and turnip. - Add ghee into a pan and heat on medium flame. - Add cumin seeds and fry them till they start popping up. - Add turnip, ginger, green peas and onion to the pan and stir well. Sauté the mixture for 7 minutes. - Now add turmeric powder, salt and red chilli powder to the mixture, sauté again for 4 minutes. - Then add water to the pan and cook for around 35 minutes over a low flame. - Add spinach to the mixture and cook for another 15 minutes. Turn off the flame and blend the mixture to make a puree. Transfer back the mixture to the pan and reheat it. - Plate it and garnish with baby carrot, baby tomato, spinach and turnip.

Tricolour mousse

Tricolour mousse by Chef Anand Panwar, Executive pastry chef Roseate Hotels and resorts

Ingredients (3 servings)

- 500g cream - 5 egg yolks - 100g sugar - 100ml orange juice reduction - 20g gelatin - 450g white chocolate - 100ml coconut milk reduction - 1/2 cup cooked kiwi pulp - 1 vanilla beans - 400ml cooking cream - 100g sweetened condensed milk - Orange, white and green chocolate colour

Method

- To make three sets of mousse, take a desired mousse mould. - On a double boiler, make sabayon of egg yolk and sugar. Add white chocolate and gelatin. - Finally, add cream and divide the mixture in three equal parts. - For orange colour, add reduction of orange juice. - To make the white layer, add coconut milk. - For the green layer, add kiwi pulp in the third mix . - Now fill all three in the moulds and let it set in the deep freezer. - For glaze, boil the cream and add chocolate and sweetened condensed milk. - Cover it and let it sit for 5 to 10 minutes. - Mix properly and divide it into three equal portions. - In first portion, add orange colour. In second, add white. And in third, add green colour. - Once all mousse are set. bless them with the same colour.