As we gear up to commemorate the vibrant spirit of Republic Day, what better way to honor the occasion than with a feast of diverse and patriotic flavors? We present a collection of mouthwatering recipes curated by renowned chefs, each embodying the tricolor essence of the Indian flag. From tricolored idlis and pulao to innovative bhapa doi and tempting pedas, these recipes promise a delightful journey through the rich tapestry of Indian cuisine. Join us in this culinary celebration, where every dish pays homage to the unity in diversity that defines our great nation.
Tricoloured Idlis by Reetika Mitra
Ingredients:
2 cups pre-roasted Rava (Semolina)
1 ½ cups Curd (Yoghurt)
½ cup Water
½ cup fresh Dhania (Coriander leaves)
½ cup fresh Pudina (Mint leaves)
2 green Chillies
1/4 tsp Cumin seed
2 Tomatoes
1 Carrot
2-3 Red Chillies
1 tsp Oil
1 clove Garlic (Optional)
Salt
Method:
Mix rava, curd, water, and salt. Allow it to rest for 20-30 minutes.
Grind coriander, mint leaves, green chillies, and salt to make a smooth paste.
Blend tomatoes, carrot, red chillies, and salt. Add oil and garlic. Sieve the puree.
Divide the rava batter into three bowls.
Mix red tomato paste into one bowl, green paste into another, and leave the third white.
Grease idli maker, fill molds with the three batters, and steam for 10-12 minutes.
Serve tricoloured Idlis hot with sambar and coconut chutney.
Tricoloured Pulao by Chef Ishijyot Surri, Executive Chef – SJI Hospitality and Foods Pvt. Ltd
Ingredients:
Basmati Rice (boiled & drained) – 150 grams
Spinach Puree – 20 grams
Tomato puree – 20 grams
Salt – to taste
Cumin seeds – 9 grams
Ghee – 15 ml
Red chilli powder – 5 grams
Ginger paste – 8 grams
Green chilli paste – 5 grams
Method:
Divide rice into 3 equal parts.
For orange rice: Sauté cumin seeds, ginger paste, add tomato puree, red chilli powder, salt, and boiled rice.
For green rice: Sauté cumin seeds, ginger paste, add spinach puree, green chilli paste, salt, and boiled rice.
For white rice: Sauté cumin seeds, ginger paste, add boiled rice.
Layer orange, white, and green rice in a bowl. Flip onto a plate for a tricoloured effect.
Bhapa Doi with Fresh Kiwi topped with Kinnow Chilly Marmalade by Chef Gagandeep Singh Bedi, Director of Culinary, Roseate Hotels & Resorts
Ingredients:
Yoghurt- 100 gms
Fresh full-fat cream- 100 gms
Full cream milk- 20 ml
Condensed Milk- 80 gms
Green cardamom powder- a pinch
Lemon squeeze- a wedge
Marmalade:
Kinnow- 4 nos
Lemon zest- 1 no
Lemon Juice- 1 no
Water- 40 ml
Sugar- 50gms
Fresh red chilly chopped- 5gms
Cinnamon- 1 stick
Star Anise- 1 no
Method for Marmalade:
Boil kinnows, lemon zest, lemon juice, water, sugar, red chilly, cinnamon, and star anise.
Simmer for 30-35 mins until thickened. Cool and store.
Method for Bhapa Doi:
Preheat oven at 180C.
Mix all ingredients, layer kiwi in a baking glass, pour the mix, and steam bake for 12 mins.
Chill for 3 hrs. Top with kinnow chilly marmalade and mint.
Shahi Tiranga Rolls by Gaurav Malhotra, Executive Chef, The Ashok
Ingredients:
Cottage Cheese 200 gms
Khoya grated 20 gms
Spinach leaves 100 gms
Cashew nuts 20 gms
Raisins 20 gms
Chopped Garlic 05 gm
Salt to taste
Black Pepper Powder to taste
Garam Masala Powder 02 gms
Cream 100 ml
Cornflour 10 gms
Saffron 0.25 gms
Method:
Make orange rice with tomatoes, ginger, and red chilli powder.
Make green rice with spinach, ginger, and green chilli paste.
Make white rice with ginger.
Layer orange, white, and green rice, roll tightly, and slice.
Serve hot with mint chutney.
Dhokla Sushi with Wasabi Mint Chutney by Gaurav Malhotra, Executive Chef, The Ashok
Ingredients:
3/4 cup Rice Dhokla Batter
10 yellow capsicum strips
10 green capsicum strips
1 tsp oil
1 tbsp curds (dahi)
Salt to taste
1/2 tsp fruit salt
Oil for brushing
Chutney Mixtures:
Peanut Red Chilly Garlic Chutney Mixture
Black Sesame-coconut Mixture
Wasabi Mint Chutney
Method:
Prepare dhokla batter and steam.
Make chutney mixtures.
Layer dhokla with chutney and capsicum strips.
Roll tightly, slice, and serve with wasabi mint chutney.
Millennium Cous Cous Salad by Executive Chef Diwas Wadhera, Eros Hotel
Ingredients:
100 gm cous cous (Steamed)
3 Nos Olives (Kalamata /Black/Green Chopped)
Salt as per taste
1 Nos Lemon Juice
2 Nos Sundried Tomato (Chopped)
4 Spring Mint/Basil (Chopped)
2 Nos Pickle Onion
20 grms Bell Pepper (Dices)
2 Nos Prunes (Chopped)
10 ml Olive Oil (Extra virgin)
2 ml Saffron (Dissolved)
Parsley/Coriander (Chopped)
Method:
Steam couscous.
Mix all ingredients and beat well.
Layer kiwi slices, pour creamy mix, and steam bake.
Chill for 3 hrs, top with kinnow chilly marmalade and mint.
Watermelon Gazpacho Soup by Executive Chef Diwas Wadhera, Eros Hotel
Ingredients:
500 grms Watermelon
20 gm Almonds (Powder)
Salt as per taste
1 Nos Lemon Juice
30 grms Olives
20 grms Watermelon/Cucumber (Dices/Chunks)
1 Spring Mint
10 ml Olive Oil (Extra Virgin)
5 Nos Grapes (peeled)
Method:
Blend watermelon with salt and lemon juice.
Mix watermelon juice and almond powder, blend.
Serve in a glass with olive slices, watermelon chunks, grapes, and a drizzle of olive oil.
Chocolate Peda by Chef Guntas Sethi, Brand Ambassador, More Than Food Campaign in India
Ingredients:
1 can/400 gm of condensed milk
1 cup of milk powder
1/3 cup of melted Belgian milk chocolate
2/3 drops of vanilla extract
A pinch of salt
2 tbsp of unsalted butter from Denmark
14g Vanilla extract
Method:
Melt butter, add condensed milk, milk powder, melted Belgian chocolate. Stir until smooth.
Add vanilla extract, a pinch of salt, stir until thickened.
Transfer to a greased plate, add cashews, cool, and refrigerate for an hour.
Green Pea & Pista Kheer by Chef Sanjeev Kapoor
Ingredients:
1 cup blanched green peas
1 cup American Pistachios
¼ cup chopped American Pistachios
1½ tbsps ghee
4½ cups milk
½ cup sugar
½ tsp green cardamom powder
Blanched, peeled and slivered American Pistachios for garnish
Dried rose petals for garnish
Method:
Blanch green peas and American Pistachios.
Blend peas and pistachios into a coarse paste.
Boil milk, add the paste, sugar, and cardamom. Cook until thickened.
Garnish with pistachios and dried rose petals.
Pick Me Up Pista Bomb by Chef Sanjeev Kapoor
Ingredients:
1 cup American Pistachios
¼ cup brown sugar
1 cup rolled oats, toasted
1 cup puffed amaranth (rajgira)
¼ cup honey
¼ tsp cinnamon powder
Method:
Roast pistachios, process into a coarse mixture.
Cook brown sugar until melted, add oats, puffed amaranth, pistachios, honey, and cinnamon.
Form balls and serve.
Ground Pistachio Nankhatai Cookies by Chef Martin Yan
Ingredients:
1-1/2 cup all-purpose flour
¼ cup finely ground American pistachios
1 tsp baking powder
1 tsp cardamom powder
½ cup softened butter
3/4 cup sugar
2 drops of rose essence
¼ cup finely chopped pistachios for garnish
Method:
Combine flour, ground pistachio, baking powder, cardamom, and sugar.
Add melted butter to make a stiff dough.
Make balls, flatten, and press with a fork. Top with chopped pistachios.
Bake for 10 mins until golden.
Pistachio and Mango Terrine by Chef Subroto Goswami
Ingredients:
For Pistachio Mousse
100 g American Pistachio paste
100 g Whipped cream
2 Egg
20 g Sugar
20 g Gelatine
For Mango Jelly
100 ml Mango puree
8 g Gelatine
20 g Chocolate
Method:
Make pistachio mousse with pistachio paste, whipped cream, egg, sugar, and gelatine.
Heat mango puree, set with gelatine to form mango jelly.
Layer mousse and jelly, chill, slice, and garnish with fruits and chocolate.
Tri Coloured Phirni by Chef Saarthak Sharma, Chef De Cuisine, SXVIII, Radisson Blu MBD Noida
Ingredients:
• 2 liter whole milk full fat milk
• 75 g Basmati rice washed and soaked in water for 15-20 minutes
• 60 g sugar or to taste
• 100ml saffron water ( Water made out of .5 gram saffron and 100 ml Water )
• 3-4 Green cardamom powder
• 100 ml Khas Syrup
• 50gram Almonds Chopped
• 50gram Pistachio Chopped
• 10ml Kewra Water
• 50gram Fine Grated Khoya ( Mawa )
Method:
• Wash the basmati rice & dry it completely. The dry grinder the rice into fine powder in mixer.
• Now take the heavy bottom sauce pan and add milk to it. Add Green cardamoms to it and reduce the milk for 10 to 15 mins on low heat till it left 70% milk left.
• Now add the rice to it and make sure to stir continuously to avoid any lumps.
• After cooking further 10 mins add sugar, Grated Koya & kewra water to it. Stir it well & Cook for 2-3 mins more.
• Now divide the mixture into 3 Equal parts. Now add saffron Water in one part & cooked itfor a minuter while string continuously and khas syrup in another part and do the same.
• Cool down all three mixtures & layer it in your choice of glass as tricolor flag.
• Served it chilled and garnish it will with nuts & saffron.
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