Tri Colour recipes for Independence Day


This Independence Day, let us pay tribute to Pingali Venkayya, the man who designed our national flag by trying out these delectable tri-colour recipes by popular chefs from top restaurants.
Trio Mania Mocktail recipe
2 tablespoons of Kiwi syrup (easily available in market)
2 tablespoons of Cream based soda
2 table spoons of Orange syrup
½ spoon sugar syrup
Crushed ice
How to prepare
1. Take a mocktail glass.
2. First Pour in Kiwi syrup, then cream based soda and add some crushed ice.
3. Pour in Orange syrup at the top of the glass.
4. Put some crushed ice again. Add sugar syrup on to the top. Do not mix it.
5. This may need a little practice and patience but the outcome will be refreshing to your taste buds.
6. Serve the chilled Trio Mania Mocktail.Ingredients
Paneer (cottage cheese) 200 grams
Green chutney 1 tablespoons
Khoya/mawa grated 2 tablespoons
Saffron (kesar) 5-6 threads
Salt to taste
Red chilli powder 1/2 teaspoon
Hung curd 1/2 cup
Gram flour (besan) 1 tablespoons
Ginger-garlic paste 1/2 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Green chillies chopped 2-3
White pepper powder 5 gram
Lemon juice 1/2 tablespoons
Melted butter for basting
1. Grate 20 grams of cottage cheese and cut the remaining into one-and- a-half- inch cubes.Slice each cube into three layers without cutting through. In a bowl, mix together the khoya, saffron and salt.
2. In another bowl, mix together the grated cottage cheese, chilli powder and salt. Take a cottage cheese cube, spread the green chutney over the first layer, the khoya mixture on the second layer and the cottage cheese mixture on the third layer.
3. Mix together the yogurt, gram flour, ginger-garlic paste, fresh coriander, green chillies, white pepper powder and lemon juice in a deep bowl
4. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly coated
with the marinade. Set aside for about an hour.
5. Thread the cottage cheese onto skewers and roast in clay oven grilled over char coal on a moderate heat for five to six minutes, basting them with melted butter once in between.
6. Serve hot with Indian classical salad with dips
Recipe Courtesy: Chef Pankaj Jha, Senior Executive Sous Chef, The Suryaa New DelhiIngredients
Taco Dinner Kit – 1 containing 6 Taco Shells
Paneer / Tofu cubes – 125 g
Red bell pepper cubes – 50 g
Yellow pepper cubes – 50 g
Cheese Dip – 150 g
Jalapeno sliced – 50 g
Lettuce – 50 g
Salt to taste
White pepper powder – 5 g
1 pack Cornitos
Taco Seasoning
50 g Chunky Salsa Dip.
For the FIlling –
1. Marinate Paneer/Tofu with salt, white pepper powder, olive oil & keep aside for 10-15 minutes.
2. Heat the griller & pour a little oil on it, grill the Paneer/Tofu until done.
Assembling the Tacos
1. Arrange Taco Shells on Taco Boat.
2. Line the taco shells with lettuce & put the filling inside of Grilled Paneer cubes and seasoned bell pepper cubes.
3. Then spread Cheese Sauce evenly on top and sprinkle Taco seasoning.
4. Serve Tacos with Chunky Salsa Dip
.Ingredients1 :
50 gms Penne pasta
50 gms white sauce
50 gms Tomato concasse
300 gms Spinach
10 ml Oil
5gms Garlic
Salt to taste
2 gms Basil
20 gms Parmesan cheese
For the White sauce
Ingredients 2 :
100 ml Milk
10 gms Refined flour
10 gms Butter
Salt to taste
A pinch of Nutmeg
For the Red Sauce base
Ingredients 3 :
100 gms Tomato
10gm Onion
5 gms Garlic
5 gms Celery
1 Bay leaf
10 ml Oil
Salt to taste
2 gms Basil
10 gms Tomato ketchup
1. Take butter in a pan and melt it. Add refined flour and add warm milk as you keep stirring the mixture. Add salt to it and keep it aside.
2. Now for the tomato base, blanch the tomatoes, and remove the skin, and grind it into a paste.
3. In a pan, saute onion, garlic and celery, add bay leaf to it and add the tomato paste. Cook till it’s done, add tomato ketchup, basil salt and keep it aside.
4. Now for the green sauce, blanch the spinach and grind it into a paste.
5. Cook pasta in boiling water and leave it aside once it’s boiled (note it has to be divided in 3 parts)
6. In a pan, saute garlic, add the tomato concasse and some cream, cook for some time. Now add the pasta and top it with parmesan cheese.
7. Take another pan, saute garlic add the white sauce, cream and cook it for a while; add the pasta and top it with parmesan cheese.
8. And in another pan, saute garlic, add the spinach puree and the chicken and cook till it’s done.
9. Top it with parmesan cheese.
10.Now arrange the three kinds of pasta so that it resembles the tri-colour Trilicious Pasta and serve.
2 cups Khoya
¼ cup milk
1cup All-purpose flour-
3 cups Sugar
¼ cup Ghee
Green and orange colors
1. Fry khoya and all-purpose flour in ghee over a slow flame for 5 minutes. Divide into 3 equal parts.
2. Make syrup of 1/3 sugar and enough water to 1 string consistency. Add one portion of khoya to the all-purpose flour mixture and stir well over a low heat. Add 1 pinch of green colour (mixed with some milk) and stir well.
3.Keep heat to minimum, start preparing second layer. In another vessel, make syrup in the same way, add khoya/all-purpose flour mixture, stir well. There is no need to add colour to this layer.
4. The first layer will be ready by now. Remove from gas, stir briskly and transfer to a greased plate.
5. Spread well (evenly). By this time second layer will be almost ready. Now you may start making syrup for third layer, keeping heat to the minimum. Stir briskly and spread the second layer on the first layer and press well. This layer should be softer than the first and third layers
6. By this time the third layer will be almost ready. Stir briskly and transfer the contents on the second layer. Now press the layers hard, with the help of an even bottomed thick plate or vessel for 5 minutes and let the vessel remain on burfi for some time so that all layers stick together firmly. After 20 or 25 mins, cut into square pieces, a sharp knife. Remove the pieces carefully, with all the layers intact when still warm.

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