Every year on January 26, India celebrates Republic Day, a day that commemorates the adoption of our constitution. The entire nation gathers to celebrate this occasion. And no celebration is complete without special treats. There is a certain pride associated with incorporating the colors of the Indian national flag into our dishes as tri-color recipes give us an opportunity to showcase the diversity of Indian cuisine.
Make this 74th Republic Day a little more special by spending some time with your loved ones and stuffing yourself with delicious Italian recipes.
Royal Kipti Murgh of Anardana
Palak puree 0.1 kg
Refined oil 0.03 kg
Whole Jeera 0.002 kg
Minced Garlic Peeled Garlic 0,002 kg
Minced green chilli 0.001 kg
Jeera powder 0.001kg
Degi chilli powder 0.002 kg
Chat Masala 0.001kg
Lemon juice 0.01 kg
Gravy Makhni 0.1 kg
Green chilli paste 0.001 kg
Kasoori Methi 0.001kg
Butter 0.03 kg
Amul cream 0.03 kg
Salt 0.001 kg
Chicken Tikka 0.08kg
Spinach Gravy: Heat oil in a frying pan add jeera, minced garlic, minced green chilli, jeera powder, chilli powder cook for a while now add spinach puree, buttercream and salt.
Tomato gravy: Heat oil in a pan add minced garlic, degi chilli paste, ginger julienne and makhni gravy, cook for a while add cream and finish with butter.
Egg wrap: Beat egg add salt, take a pan and put some oil and make an omelette, spread the omelette and apply some makhni sauce and put julliene chicken tikka and make a roll .
Serve: put the roulade, the tomato sauce and the spinach sauce in a bowl, garnish with cream and butter, serve hot.
Millo wet burritos
Olive oil 10 g
Salt 2 pinch of salt
Basmati rice 200 g
Mexican curry 100 gr
Rajma 50 gr
Black beans 50 g
Taco Seasoning 10 g
Onion (Julienne) 20 gr
Julienne diced pepper 25 gr
Tomato and cheese sauce 100 g
Amul cheese 20gr
Orange cheddar 10 gr
Butter 10 g
Minced garlic 0.5 g
Diced pepper 20 gr
Diced onion 20 gr
Tomato sauce 70 g
Onion sauce 75 g
Taco Seasoning 10 g
Take the oil, add the ingredients for the burrito filling with exotic vegetables. Leave to cook for a while and stuff the mixture into a corn tortilla.
Make a tomato and cheese sauce, pour it over the burrito and cook it for 10 minutes until the cheese melts.
Balmy’s Cheese Chipotle Paneer Quesadilla
Paneer cubes (marinated in Chipotle adobo sauce) 90 g
Chipotles in adobo sauce 2 Tbsp
Small yellow onion, thinly sliced 1
minced garlic cloves 3
Oregano, cumin, paprika, sugar 1 tsp each
Salt ½ tsp
Pepper powder ½ tsp
Diced tomatoes 15 g
Blanched corn 15 gr
Diced red and yellow peppers 15 g
Chopped coriander 1 tsp
¼ cup diced tomatoes
Lime juice ¼ cup
¼ cup fresh coriander
4-5 pickled jalapeno slices
minced garlic cloves (optional) 2
Salt ½ tsp
10″ flour tortillas
Cheddar cheese, grated 1 cup
1/2 cup Italian cheese blend
Salted butter 1 tbsp
Before making the quesadilla, mix all the guacamole ingredients in a mixing bowl and keep it to a chunky consistency and refrigerate
Make the quesadillas
Heat a large skillet over medium heat with a drizzle of oil. Once heated, place a tortilla in the pan and place all the ingredients on the crescent-shaped tortilla on one side of the tortilla. * Sprinkle the cheese and cover it half moon using the spatula.
Cook about 2 to 3 minutes or until golden brown, then carefully flip and cook another 2 to 3 minutes until browned and melted.
Serve hot with avocado guacamole and your favorite toppings.
Sag Paneer by Art of Dum
Fresh mustard leaves 100 gr
Fresh spinach leaves 25 gr
Fresh bathua leaves (quarter of lamb) 25 g
Green chillies 2 no
Paneer cubes (6 nos) 60 gr
Minced garlic 25 gr
Chopped ginger 15 gr
Dried red chilli 2 no
Chopped onions 50 g
Diced tomato 20 g
Red chilli powder 80 gr
Salt to taste
Turmeric powder 10 gr
Butter 20 g
Ghee 15 gr
Refined oil 25 g
Strip leaves from vegetables and discard stems. Wash thoroughly and add the green chillies and boil.
Strain the water from the boiled leafy greens and give them a quick blitz in a grinder just to break down the leaves.
Put a pan on the fire, add the oil and brown the dry chilli, garlic and ginger, once browned add the onions and cook until cooked through.
Add the processed vegetables and paneer.
Cook for 10-15 minutes, add the spices and cook again until the water is gone.
Add tomatoes and cook, adjust seasoning.
Finish with a dollop of butter and ghee. To be packaged in a 350 ml paper container and served with two missi rotis in buttered paper bags
Tiranga Paneer Tikka Free Mp3 Download Glocal Junction
Red marinade 20 gr
Marinade in white 20 gr
Spinach pasta 20 gr
Amul cream 25 ml
Amul butter 25 g
Capsicum 40 gr
Coriander 8 g
Bell peppers (red and yellow) 80 g (40 g each)
Kasturi methi 5 gr
Jeera powder 5g
Garam masala 5 gr
Mustard oil 10ml
Red chilli powder 5 g
Salt to taste
Cardamom powder 5 g
To prepare the red marinade, take Kashmiri chili paste and mix it with hanging curd, mustard oil, chat masala, black salt and salt.
For the white marinade, use cashew paste, amul cream, cardamom powder, and white pepper powder.
For the green marinade use fresh mint and coriander leaves, garlic, green chillies, salt and black salt. Grind all mixtures separately in a grinder.
Take fresh paneer and cut it into thin cubes. Once ready, keep it aside and chop the capsicum and capsicum the same size as the paneer.
Once done, divide the paneer, capsicum and capsicum into three parts and marinate them in the red, white and green marinades respectively and let sit for 5-7 minutes.
After the set time, insert it and place it on the tandoor skewers and cook it over the tandoor. Serve it with fresh mint chutney and onion masala lachha.
Tricolor Vegetable Crystal Dumplings Recipe by China Bistro
Diced water chestnut – 50 gr
Diced asparagus – 35 g
Diced carrot – 35 g
Black mushroom – 30 g
Chopped Ginger – 5 gr
Chopped Chilli – 3 gr
Mix 100g of potato starch with hot water and edible food coloring (green and saffron) and make a paste, now cut it into pieces into a round disc about 3-3 1/2 inches in diameter and add the chestnut filling water, asparagus, carrot and black mushroom and steam it.
Serve with black pepper and fragrant chili sauce.
Tricolor Idli by Chef Anand Rawat, Corporate Chef Head, Noormahal Palace Hotel, Karnal
Urad dal 500 gr
Idli rawa 1kg
Table salt (according to taste) for the color 5 grams
Carrot puree 50 gr
Spinach puree, blanched 2-3 okra 50 g
Wash and soak urad dal and idli rawa separately. urad dal should be soaked for 5-6 hours or overnight.
Drain the excess water and start grinding the urad dal with a little salt in a wet grinder or blender to prepare the batter.
Add a little water if necessary and blend until you get a nice thick and smooth foamy batter.
Squeeze out the excess water from the rava and add to the urad dal batter, mix well and set aside for fermentation in a warm place for a few hours.
Boil the carrots and blanch the spinach separately and put them in a blender to make a fine puree for color.
Once the batter is ready, scoop some of the batter into 3 separate bowls. add the carrot puree and spinach puree separately to the 2 parts batter and mix well to achieve the desired color. keep the 3rd part of the batter as is.
Take the idli mold, insert a muslin cloth, sprinkle some water and keep aside. preheat the idli steamer.
With the help of a spoon, first add the orange colored idli batter into the idli mold, then the plain idli batter and the third with the green idli batter.
Slice an okra and place it in the center of the white layer of the idli batter.
Cook the tricolor idlis in the preheated steamer for about 15-20 minutes. idlis should be soft, light and fluffy.
Remove the tricolor idlis and serve hot with sambhar and chutney.
Cornitos Corn and Olive Quesadillas
Cornitos Tortilla wraps 6pcs – 270gms
Olive oil 2 tbsp
Cheese (subject to availability) 4 Oz
Thinly sliced red onion 3
Corn kernels 1 cup
Olives 1 cup
Delicate Cornitos Sauce 330gms
Brush one side of the Cornitos Tortilla wrapper with the oil. Turn the tortilla over and add the cheese onion, corn, olives
Sandwich with remaining tortilla, oiled side up
In a pan, heat the quesadillas until the cheese melts, cover with the lid for 6-7 minutes over low heat
With the help of a pizza cutter or a knife cut into triangular pieces
Serve it with the Cornitos Salsa
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