Tri-colour treats for the occasion!
Republic Day commemorates the day that India’s constitution came to effect, one which marks India’s freedom and independence as a newly-formed republic. While the main celebrations are usually held in New Delhi, India, members of the Indian diaspora around the world often find a way to honour the day with parades and tri-colour decorations. Add a patriotic twist to your celebrations with these three recipes shared by Chef Ranveer Brar, a renowned celebrity chef and TV personality.
TRI COLOUR PANNA COTTA
Prep time: 20 mins
Setting time: 1 hour
- 1 ½ cups milk
- 1 ½ cup fresh cream
- 1/3 cup sugar
- 1 tsp vanilla essence
- 3 tsp gelatine powder/ agar agar powder
- ¼ tsp pandan extract (for green colour)
- 150 gms sweet boondi
- Nuts for garnish
- Add milk to a saucepan and heat it on low flame.
- In a small bowl add warm water to the gelatin and let it soak until the gelatin blooms and looks grainy.
- Once the milk starts to simmer add the soaked gelatin to it and whisk well to avoid lumps.
- Add sugar and mix well. Once the sugar is completely dissolved, turn off the flame.
- Now add fresh cream and vanilla essence to this and whisk well. Equally distribute this mixture in two separate bowls.
- Add the pandan extract to give a green colour to one bowl and mix well. Keep the other mixture plain white.
- Take a martini glass, pour in pandan extract coloured mixture first, and let in set in the fridge for 15- 20 mins.
- Then pour in the white mixture, again set it for 15-20 mins in the refrigerator.
- Once the white layer is set, top it up with boondis for the last orange layer. The boondis will also give a nice crunchy texture to the smooth pannacotta.
- Keep the glass in refrigerator for an hour or until the mixture sets completely.
- All the three layers should be evidently seen.
- Garnish it with chopped nuts or chocolate wedges or cigars.
- Serve chilled.
TRI-COLOUR INSTANT DHOKLA
Prep time: 25 mins
Cooking time: 25 mins
For Dhokla Mixture
- ½ cup Semolina
- 4 tbsps yoghurt
- 3 tbsps oil
- 2 tbsps fruit soda
- Salt to taste
- 1 inch ginger, grated
- 2 tbsps Carrot pulp
- 2 tbsps spinach pulp
- 1 tbsp mustard seeds
- 2 green chillies, slit
- 1 sprig of curry leaves
- Chopped coriander for garnish
- In a bowl, add semolina, yoghurt, grated ginger, salt, 1 tbsp oil and mix well. Add water to this mixture to form a batter consistency. Keep aside for 20 minutes.
- Divide the batter into three separate bowls. Add carrot pulp to one bowl and spinach to the other. Mix well.
- Grease a loaf tin with oil. Add water to the steamer and bring it to a boil. Place a stand in it.
- Now add fruit soda to each bowl and mix.
- Pour the orange coloured batter in the mould first and evenly spread it. Follow it up with the plain white batter on top of this. Spread it gently using a spatula.
- Finally, pour in the spinach batter and spread well.
- Place this mould in the steamer and cover it with the lid. Let it cook for 20-25 minutes. Once done, turn off the heat and let cool.
- For the tempering heat oil in a small pan, add curry leaves & mustard seeds. Then add the slit green chillies and cook till they turn little brown.
- Once the dhokla is cool, gently remove it from the mould and pour the tempering over it.
- Cut into 1 inch slices and serve hot garnished with chopped coriander leaves.
TRI COLOUR SANDWICH
Cooking time: 20 mins
- 4 bread slices, corners sliced
- ½ cup cabbage, shredded
- ½ cup carrot, grated
- 1-cup mayonnaise
- 2 tbsps schezwan sauce
- 2 tbsps mint chutney
- Salt to taste
- 2 tbsps butter (optional)
- In a mixing bowl, add grated cabbage, carrot, mayonnaise and salt.
- Divide the mixture into three separate mixing bowls.
- Add schezwan sauce to one and mint chutney in another and mix well. Keep the third mixture plain.
- Apply butter to the bread slices. Apply the mint chutney mixture on the first slice.
- Place another bread slice on top. Keeping the buttered side up.
- Spread the plain mixture on this bread slice. Spread evenly.
- Place another bread slice on this and spread the schezwan mixture on it.
- Cover with the final bread slice.
- Gently cut into two and serve.