Happy 74th Republic Day, India: Tricolor Theme Dishes and Mocktail Recipes

While India gained independence from colonial rule in 1947, it was not until 26 January 1950 that the Constitution of India came into force and after this India became a sovereign state, hence declaring it a republic every year on 26 January, the proud citizens of India mark Republic Day with great pomp, show and patriotic fervor and this year the country celebrates its 74th Republic Day on Thursday. As India prepares to mark the country’s 74th Republic Day, bring the patriotic spirit to your kitchen and whip up these tricolor dishes and mocktails:

1. Tricolor Millet Mathari and Makhan

Low glycemic index foods are considered good for people with diabetes and jowar is one of the healthy snacks people can consume to keep their blood sugar under control. Jowar has a lower glycemic index than wheat and bajra despite having similar values ​​of fiber and protein because it has resistant starch.

INGREDIENTS:

Jawar flour – 150 g

Bajra Flour- 150 Gm

Sooji – 20 g

Ghee for frying – 250 ml

Makhan – 10 g

saffron – 1 g

Spinach flavor – 10 g

Carrot juice – 10 g

Almond flakes – 5 g

Pista Flacks – 5 g

METHOD:

Make color full batter of Jawar and bajra mix, separately using carrot juice and saffron, a plain one and a mix with mint and spinach. Now rest the dough for 10 minutes. Make small chapatis from this dough. Let them cool.

Now cut the chapatis into a round shape and fry them on medium heat till they are crispy. Pat it all crispy dry. Now make the taste of makhan.

2. Tricolor mix millet (Jowar n Bajra) nachos crispy with tri-flavor dip

INGREDIENTS

Jawar flour – 150 g

Bajra flour – 150 g

Olive oil – 20 g

Salt – 20 g

black pepper powder – 10 g

Dry oregano – 5 g

red chili powder – 10 g

Jeera powder – 10 g

Oil for frying – 250 ml

Pineapple saffron salsa – 80 g

Mint yogurt dip – 80 g

Garlic Yoghurt Dip – 80 g

METHOD:

Make color full batter of Jawar and Bajra mix, separately using carrot juice and saffron, a plain one and a mix with mint and spinach. Now rest the dough for 10 minutes. Make small chapatis from this dough. Let them cool.

Now cut chapatis into triangular shape and deep fry on medium heat until crispy. Pat it all crispy dry. Season with dry oregano powder and peri peri powder. Serve these crisps with pineapple and saffron salsa/plain yogurt garlic dip and another yogurt mint dip.

(Recipes by Chef Mani Mohan Pathak)

3. Tiranga Paneer Tikka

Ingredients:

Red marinade – 20 g

White marinade – 20 g

Spinach paste – 20 g

Amul cream – 25 ml

Amul butter – 25 g

Capsicum – 40 g

Coriander – 8 g

Peppers (red and yellow) – 80 g (40 g each)

Kasturi methi – 5 g

Jeera powder – 5 gm

Garam masala – 5 g

Mustard oil – 10 ml

Red cool powder – 5 g

Salt – to taste

Cardamom powder – 5 g

Method:

To prepare the red marinade, take Kashmiri chilli paste and mix it with suspended curd, mustard oil, chat masala, black salt and salt. For white marinade, use cashew paste, amul cream, cardamom powder and white pepper powder. For green marinade, use fresh mint and coriander leaves, garlic, green chillies, salt and black salt. Grind all the mixtures separately in a grinder.

Take fresh paneer and cut it into fine cubes. When it is done, keep it aside and chop bell pepper and paprika to the same size as the paneer. When you are done, divide the paneer, capsicum and paprika into three parts and marinate them in the red, white and green marinades respectively and let it soak for 5-7 minutes.

After the set time, it is inserted and placed on the tandoor skewers and cooked over the tandoor. Serve it with cool mint chutney and onion masala lachha.

(Recipe: Chef Sharata Das)

4. Spinach rice pepper pesto

Ingredients for rice pepper pesto:

Olive oil 20 GM

Olive oil 20GM

BUTTER 20 GM

RED PEPPER 500 GM

CHOPPED ONION 50 GM

ONION 100 GM

CHOPPED PEPPER 50 GM

CELERY 50 GM

JULIENNE BROCCOLI 50 GM

CASHEW 10 GM

JULIENNE BABY CORN 50 GM

CHEESE 20 GM

JULIENNE ZUCCHINI 20 GM

GARLIC 10 GM

BASMATI IRIS 200 GM

SPICES 10 GM

PEPPER PESTO 100 GM

CREAM 20 GM

CHEESE 30 GM

CHOPPED CORIANDER 50 g

Method for pepper pesto:

Grill the vegetables in an oven, bring to normal temperature and make a puree out of it.

Method for rice:

Saute the vegetables in olive oil, after they have turned a little brown, add the rice with suitable spices.

5. Wet Burritos

Ingredients for burrito filling:

OLIVE OIL 10 GM

CHOPPED GARLIC 0.5 GM

SALT 2 Pinch

DICE PEPPER 20 GM

BASMATI IRIS 200GM

STEERING ONION 20 GM

MEXICAN CURRY 100 GM

TOMATO SAUCE 70 GM

RAJMA 50 GM

ONION SAUCE 75 GM

BLACK BEANS 50 GM

TACO SEASONING 10 GM

ONION (Julienne) 20 GM

Julienne BELL PEPPER 25 GM

TOMATO SAUCE 100 GM

CHEESE 20 GM

ORANGE CHEDDAR 10 GM

BUTTER 10 GM

Method of filling:

Take oil, add “burrito filling” ingredients with exotic vegetables. Let it cook for a while and stuff the mixture into a corn tortilla. Make a tomato cheese sauce, pour it on the burrito and bake it for 10 minutes until the cheese melts.

6. Miso Udon Hot Pot

Ingredients:

Sesame oil 2 ml

Minced garlic 5 g

Miso Paste 1 tbsp

Cooked Udon Noodles 15 g

Salt and pepper 5 g

Nori Sheet 10 gms

Roasted sesame seeds 10 g

Stock water 100 ml

Method:

Saute chopped garlic in sesame oil, add miso paste, salt and pepper. When the broth boils, add the remaining ingredients with noodles at the end. The soup is ready to serve

7. Mocktail – Flavors of Democracy

Ingredients:

Basil: handful

Mint: handful

Kaffir lime: 1-2 leaves

Elderflower syrup: 22.5ml

Orange oil sugar: 60 ml

Lime: 30 ml

Sprite: to the top

Garnish: orange slice and peel

Method:

Put mint, basil and kaffir lime leaves in a shaker. Put elderflower and lime in the shaker and shake well. Shake and dump into the G&T glass. Now make layers of crush ice and then pour orange oleo saccharum on top. Top with Sprite. Garnish with orange slice and peel and serve.

8. Cheese Chipotle Paneer Quesadilla

Ingredients:

90 grams cubed Paneer (marinated in Chipotle adobo sauce)

2 tablespoons chipotles in adobo sauce

1 small yellow onion, thinly sliced

3 cloves of garlic, minced

1 tsp each oregano, cumin, paprika, sugar

½ tsp salt

½ tsp pepper powder

15 g diced tomatoes

15 g blanched corn

15 grams of diced red and yellow peppers

1 teaspoon chopped coriander

Ingredients for Avocado Guacamole:

2 small avocados

¼ cup diced tomatoes

¼ cup lime juice

¼ cup fresh cilantro

4-5 pickled jalapeno slices

2 cloves garlic, minced (optional)

½ tsp salt

Quesadilla Ingredients:

10″ flour tortillas

1 dl cheddar cheese, grated

1/2 cup Italian cheese blend

1 tablespoon salted butter

Method:

Before making the Quesadilla, mix all the ingredients for the Guacamole in a mixing bowl and keep it to a thick consistency and refrigerate.

Procedure for making quesadillas:

Heat a large frying pan over medium heat with a drizzle of oil. Once heated, place a tortilla in the pan and place all the ingredients on the tortilla in a crescent style on one side of the tortilla. * Sprinkle the cheese and cover it in a crescent shape with a spatula.

Cook for about 2-3 minutes or until golden, then carefully flip and cook for another 2-3 minutes until golden and melted. Serve hot with avocado guacamole and your favorite garnish!