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Tri-coloured recipes for I-Day

Indo Asian News Service
13 August 2013
tri-coloured pulav

New Delhi, Aug 13 (IANS) This year, celebrate Independence Day with mouth-watering tri-coloured savouries like cakes, fruit skewers and salads.

Here are some mouth watering recipes:

1. Classic Macaroni Salad by It's 9 Bakery Cafe

Ingredients:

-Macaroni (boiled) (120 gram)

-Red kidney beans (boiled) (50 gram)

-Corn Kernels (50 gram)

-Tomato (seedless) (20 gram)

-Sliced onion (30 gram)

-Bell pepper (45 gram)

-Coriander leaves (chopped) (20 gram)

-Tomato ketchup (30 gram)

-Mayonnaise (40 gram)

-Pinch of Salt

-Lime Juice (as required)

-Oregano (5 gram)

-Chopped green chilli (5 gram)

Method:

-Take a steel bowl and put all the ingredients (except mayonnaise, lime juice and tomato ketchup) and mix it gently.

-When mixed properly, fold it into mayonnaise, lime juice and tomato ketchup.

-Put it in a salad bowl and garnish it with tomato and coriander leaf and serve it cold.

2. Colourful Fruit Skewers

Ingredients:

- 50 Strawberries

- 50 Pieces of cantaloupe or mandarin oranges

- 50 Pieces pineapple, canned

- 50 Pieces of kiwi fruit or honeydew melon

- 100 blueberries

- 50 bamboo or other disposable plastic skewers

Method:

- Use sharpened bamboo or wooden skewers.

- Cut fruits into square shapes.

-Skewer strawberry first, then cantaloupe or orange, followed by pineapple and kiwi fruit or -honeywdew melon.

-Put two blueberries on the pointed end.

-Make sure to fix them well, so they don't slip off.

3. 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 chilli 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 chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.

- Add one cup 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.

-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 friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

-Serve it hot with steamed rice.

4. Tri-coloured rice by Chef Bikram, Fat Ninja - Pan Asian Cafe.

Ingredients:

-Rice (2 Cups)

-Oil (1 tablespoon)

-Lemon Juice (1 tablespoon)

-Water (2 Cups)

-Salt (to taste)

-Carrots Steamed/boiled and puréed (2 Carrots)

-Coriander leaves (1 bunch)

-Green Chillies (3)

-Ginger (a small piece)

-Curry leaves (2 strands)

-Mint leaves few

-Garam masala (one tablespoon)

-Turmeric powder (1/2 tablespoon)

-Oil (2 tablespoon)

Method:

-Heat up a thick bottom vessel, pour water, add salt and let it boil.

-Add rice and stir it well.

-Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool.

-Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside.

-Steam cook or boil the carrots and let it cool. Puree them and set aside.

-Grind coriander leaves, ginger, mint leaves and curry leaves, set aside

-In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside.

-In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well. -Add next portion of rice and saute well. Check for the salt and adjust. Set aside.

-Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first.

-Arrange them as single individual servings or as a single dish to let everyone help themselves.

5. 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 fry 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 chilli 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 mixer and make paste.

-Boil cashew nut and make paste in mixer grinder.

-Pour 2tablespoon oil, garlic and chilli in fry pan.

-Pour onion paste, cashew nut paste and tomato puree 75 gram.

-Put Kolhapuri chilli, grated coconut, chilli powder, elaichi (cardamom) powder, kasuri methi (dried, fenugreek leaves) (1 tablespoon).

-Put butter, mawa, cream. (1/4 cup each)

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