This year, celebrate Independence Day with mouth-watering tri-colored savories like cakes, fruit skewers, and salads.
Here are some mouthwatering recipes:
Tiranga Curry Rice by Chef Gurmeet Singh, Pind Balluchi
Ingredients:
-Paneer (150 grams)
-Tomatoes (3 medium)
-Cashew nuts (1/4 cup)
-Melon seeds (2 tablespoons)
-Poppy seeds (1 teaspoon)
-Ginger, chopped (1 teaspoon)
-Green cardamoms (2)
-Red chili powder (1 teaspoon)
-Salt to taste
-Oil 1 tablespoon + for deep-frying
-Yogurt (1/4 cup)
-Green cardamom powder (1/4 teaspoon)
-Refined flour (2 teaspoons)
-Fresh cream (2 tablespoons)
-Garam masala powder (1/4 teaspoon)
Method:
-Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chili powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.
– Add one cup of water and close the cooker with the lid. Cook under pressure till four whistles.
-Put oil in a pan and add green cardamom powder, salt, flour and mix well. Crumble paneer and mix well.
-Take circular portions of the mixture (koftas) and deep fry it till golden.
-Open the lid of the cooker and blend the mixture with a hand blender.
-Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
-Arrange the deep fried koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.
-Serve it hot with steamed rice.
Tri-colour Makhani at Spice 52, Mumbai
Ingredients:
-Palak (spinach) (100 gram)
-Oil (2tablespoon)
-Chopped garlic (1 tablespoon)
-Chopped green chilly (1/2 tablespoon)
-Green vegetables (bean, carrot, cottage cheese) (150 gram)
-Butter (50 gram)
-Mawa 50 (gram)
Procedure:
-In a frying pan put two tablespoon oil, garlic and green chilly. Put spinach puree. Saute, put cream, butter, and mawa.
-Put green vegetables.
-Use garam masala, 1 tbsp elaichi (cardamom) powder, red chili powder, turmeric powder, kasuri methi powder (dried, fenugreek leaves powder).
-Chopped coriander and salt! As per taste.
For red gravy:
Ingredients
-Onion (150 gram)
-Tomato (150 gram)
-Cashewnuts paste (150 gram)
-Garlic
-Green chilly
-Kolhapuri chilly
-Grated coconut (1 cup)
Procedure:
-Cut onion fine and saute in oil and water till Brown. put it in a mixer and make the paste.
-Boil cashew nut and make the paste in a mixer grinder.
-Pour 2 tablespoon oil, garlic, and chili in a frying pan.
-Pour onion paste, cashew nut paste and tomato puree 75 gram.
-Put Kolhapuri chili, grated coconut, chili powder, elaichi (cardamom) powder, kasuri methi (dried, fenugreek leaves) (1 tablespoon).
-Put butter, mawa, cream. (1/4 cup each)
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