I'Day: A gastronomic tribute

Tri-colour cup cakes

Ingredients:

Flour 100 gm

Breakfast sugar 100 gm

Whole eggs 2 no

Butter unsalted 100 gm

Vanilla extract 2ml

Edible colour 1ml

For frosting:

Cream cheese 100 gm

Icing sugar 10 gm

Edible colour 02 ml

PREPARATIONS:

Take a cream cheese into the bowl, put sieved icing (powder) sugar and mix with the help of spatula. Add desired colour and keep a side in cool place.

For Cup cake: Take a thawed butter and cream with sugar till fluffy, then put whole egg one by one into the mixture, and mix properly – with vanilla extract and flour mix by cut and fold method. After mixing, separate the mix into two parts and put tricolor into both the mixture. Take the greased mould and put mixture in it, bake at 180 c for about 25 to 30 min. Afterwards, place the hot cup cake on cooling rack and keep aside for cooling.

Put cream cheese frosting on top of cup cake with the help of piping bag and serve.

(Chef Sandeep Kanojia, The Imperial, Delhi)

Tiranga paneer tikka

Paneer Malai tikka

Ingredients:

Paneer 250 gms

Amul cheese 50 gms

Ginger chopped 50 gms

Green chilli 20 gms

White pepper powder 2 gms

Salt to taste

Cooking cream 100 ml

Hung curd 200 gms

Cardamom powder 15 gms

Mace powder 5

Preparation:

Collect all the ingredients except paneer into mixing bowl and mix well with hand to smooth thick paste. Then, cut paneer slices into desired shape. Afterwards, marinate the whole paste and keep the marinition overnight in the fridge. When you want to make it, cook into tandoor.

Pudina Paneer tikka

Paneer 250 gms

Hung curd 200 gms

Mint chutney 40 ml

Spinach puree 30 ml

Roasted jeera powder 15 gms

Garam masala powder 5 gms

Lemon juice 30 ml

Ginger chopped 25 gms

Green chilli chopped 20 gms

Preparation:

Collect all the ingredients except paneer into mixing bowl. Then, mix all the ingredients well with hand to smooth thick paste. Further, cut paneer to desired shape. Again, marinate the whole paste and keep the marination overnight in the fridge. When you want to make it, cook into tandoor.

Kesariya paneer Tikka

Paneer 250 gms

Amul cheese 50 gms

Ginger chopped 50 gms

Salt to taste

Hung curd 200 gms

Cardamom powder 15 gms

Mace powder 5

Chilli powder 20 gms

Cumin powder 10 gms

Garam masala powder 5 gms

Saffron as required

Preparation

For this, you can follow the listed methods to prepare the tikka.

(Chef Prem K Pogakula, Executive Chef, The Imperial, Delhi)

Tri-colour pasta salad

INGREDIENTS

Fuseli 150 gm

Carrots 1 no

Spinach 20 gms

Mayonnaise 50 gms

Salt and pepper to taste

Olive oil 5 ml

Preparation

After you blanch the pasta till al dante stage, keep aside for cooling. Blanch carrots and spinach separately. Then, take a salad bowl and combine a small portion of boiled pasta with carrot juice and mayonnaise by adding a little bit of salt and pepper. (Same method to be followed to prepare spinach juice). Mix remaining pasta with mayonnaise

PRESENTATION: Take a 3 round mould place on a plate and put the pasta in it. Press gently and remove mould. Add few drops of olive oil and garnish with a basil leaf and serve it cold (Chef Tenzin Losel, Executive Sius Chef, Eros, Nehru Place).