Independence Day 2018: 5 tricolour recipes to celebrate the spirit of freedom

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Saffron and pesto flavoured pasta with chilli garlic truffle oil

By Chef Ripu Daman Handa

Saffron and pesto flavoured pasta with chilli garlic truffle oil.

Ingredients

2 cups — Flour
3 — Eggs
1/2 tsp — Salt
1/2 tsp — Extra virgin olive oil

Method

* Hollow out the centre making a well in the middle of the flour with steep sides.

* Break the eggs into the well. Add the salt, and olive oil to the hollow centre and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.

* With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

* Now rest the dough for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.

* Now give the shape to the pasta and boil it as per requirement.

For flavour and colour variations

* All colour additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added.

* For green colour pasta you can use blanched spinach purée.

* For saffron colour pasta you can use saffron or Tomato Pasta.

Now, toss the pasta with some vegetables as per choice and garlic, olive oil, chopped chilli and season it.

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Tricolour Dimsums

By Flying Saucer, Nehru Place

Tricolour Dimsums.

Ingredients

100g — Thigh minced chicken
5g — Green chili
5g — Fresh coriander
5g — Oyster sauce
5g — Sesame oil
Salt to taste
3g — Broth powder
2g — White pepper powder

Method

* Take minced chicken in a bowl, add chilly, coriander, oyster sauce and seasoning.

* Mix it properly then make dough of dimsums with flour and milk.

* Make it smoothly, take small balls and spread.

* Put the filling in the dough and nicely steam for 4 min and serve it hot.

Thai ginger ball chicken

By Teddy Boy

Thai ginger ball chicken.

Ingredients

120g — Minced chicken thigh
150g — Cabbage, julienne
50g — Carrots, julienne
5g — Thai ginger chopped
3g — Lemon grass chopped
10g — Red chilli paste
5g — Garlic
5g — Chilli paste
5g — Tomato ketchup
Salt to taste
5g — Broth powder
5 ml — Soya sauce
4 — Spring roll sheets
15 ml — Refined oil
30 ml — Sweet chilli sauce

Method

* Take 15 ml oil in a pan and heat, Add garlic, ginger, lemongrass, and lemon leaf paste.

* Add red curry paste, cook and toss it and put filling in spring sheet rolled batter and fry it.

Tiranga Pulao Recipe

By Lord of the Drinks, CP

Tiranga Pulao Recipe.

Ingredients

For orange rice

1 cup — Basmati rice soaked and drained
2 tsp — Ghee
1/4 tsp — Cumin seeds
1 tsp — Ginger paste
1/4 cup — Tomato puree
1/2 tsp — Turmeric powder
1/2 tsp — Red chilli powder
1 tsp — Red chilli paste
Salt to taste

For white rice

1 cup — Cooked basmati rice

For green rice

2 tsp — Ghee
1/4 tsp — Cumin seeds
1 tsp — Ginger paste
1 tsp — Green chilli paste
1/2 cup — Spinach puree
Salt to taste

Method

* Heat 2 tbsp ghee in two different non-stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.

* Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.

* Add ginger paste, red chili powder and red chili paste to the first pan and sauté.

* Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.

* Add turmeric powder and rice to the second pan and mix well. Add green chili paste, ginger paste and salt and sauté lightly.

* Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.

* Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.

* Add cooked white rice and press lightly. Top it with the orange rice and press lightly!

* Remove the ring mold slowly and serve.

Tricoloured cottage cheese skewers recipe

By Time Machine, Noida

Tricoloured cottage cheese skewers recipe.

Ingredients

180g — Paneer (divided into 9 squares, into three bowls)

First batch marination

20g — Fresh basil pesto
30g — Yogurt
30g — Fresh Cream
4 pcs — Green bell peppers (cut into squares)
Salt and pepper to taste

Second batch marination

30g — Fresh cream
30g — Yogurt
30g — Tahini paste
1/2 tsp — Cardamom powder –
1/2 tsp — Onion powder
1/2 tsp — Garlic powder
4 pcs — Onion (cut into squares)
Salt and white pepper to taste

Third batch marination

30g — Yogurt
30g — Fresh cream
20g — Sundried tomato pesto
1/2 tsp — Lemon juice
4 pcs — Red bell pepper (cut into squares)
Salt and black pepper to taste

Method

* Marinate the cottage cheese in their respective mixes for a minimum of 4 hours, preferably overnight.

* Brush a lava grill with oil or non-stick pan with olive oil and sear all sides of the skewer.

* Transfer to a hot oven 180 degrees and cook for approximately 5-10 minutes or till cooked all the way through.

* Serve hot with a julienned bell pepper salad, a lemon wedge and marinated onions.