Tricolour delicacies for R-Day weekend

Those of you who are not planning to go on a short three-day trip this weekend – which coincides with Republic Day – get creative in the kitchen and indulge in some specially curated Republic Day recipes.

Tricolour delicacies for R-Day weekend
Republic day in India has always been celebrated by hoisting the flag in schools and other public places. National Anthem is sung, sweets are distributed among people and the celebration gets wrapped up within 2 hours. But with the changing times, people have found innovative ways to celebrate the National festivals. Apart from wearing tricolour dresses to workplaces, hosting special independence day parties is another thing that's making trend. Since food plays an important role in such get-togethers, people often enjoy preparing various dishes with the theme of tricolour. And with chefs from The Ashok and Chef Prem K Pogakula – Executive Chef, The Imperial, New Delhi telling you the step-by-step process, you can quickly cook up these tricolour recipes in no time.

Rocket, smoked salmon and four cheese Focaccia
Thin crisp Cooked pizza base- 1 no.
Four cheese sauce- 40ml
Rocket leaves- 40gms
Smoked salmon- 30gms
Pine nuts- 0gms
Dry Ricotta cheeses crumble- 20gms
Black pepper and salt-to taste
Extra virgin olive oil- to drizzle
Micro herbs-for garnish
Cook pizza base to crisp.
In a bowl mix rocket, ricotta and pine nuts with olive oil and seasoning (salt and black pepper). Now, top pizza base with rocket mix and smoked salmon. Drizzle some extra virgin olive oil and garnish with micro herbs. Serve cold.

Keerai masial with carrot and coconut rice
For Keerai masial
Spinach-blanched and chopped- 300gms
Split green lentils (moong Dal)- 50gms
Chopped onion- 40gms
Clarified butter- 30 ml
Whole cumin seeds- 5gms
Red chilly whole- 3nos
Mustard seeds- 3gms
Curry leafs- 10nos
Grated coconut- 30gms
Turmeric powder- 3gms
Chopped ginger- 8gms
Salt to taste
Boil moog Dal till al dente with salt and turmeric. Heat ghee in pan, add cumin seeds, mustard seeds dry red chilies and wait till it crackles. Now add chopped ginger, garlic and cook till the colour turns light brown. At this stage, add onion and cook till translucent. Now toss al dente moong dal first in the same mixture and then add spinach. Check for seasoning and cook till all the ingredients mix together. Finish with grated coconut and serve hot.
For carrot and coconut rice
1 cup basmati rice
1 tablespoon vegetable oil
1 small onion, chopped
1 Madras curry powder
Salt to taste
1 dry red chile
100gms grated carrots
50gms grated coconut
Cilantro sprigs
Cook rice. Heat oil in a large frying pan over medium- Cook onion, curry powder, salt, and chilly until onion is softened for about 3 minutes.
Add carrots, grated coconut, and little water. Now add rice sauté and sprinkle with cilantro. Take a glass bowl and arrange the two dishes as desired.

Portions: 01
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
Corn flour- 10 gms
Saffron- 0.25 gms
Pre Preparation:
Slice the cottage cheese into sheets of 3 mm thick slices four inches long each. Wash and blanch spinach leaves and finely chop it. Take little oil in a frying pan. Add chopped garlic. As the garlic turns golden brown add finely chopped spinach leaves to it and sauté for 2 minutes. Grate and mix the remaining cottage cheese, khoya, cashewnuts, raisins, salt, black pepper powder and garam masala powder and add the chopped spinach to make a mixture. Place one portion of this spinach mixture over a slice of cottage cheese and neatly roll the sheets over. Repeat for the remaining slices of cottage cheese. Mix cream, corn flour and saffron. Dip the prepared rolls in this batter one by one and place on a tray. Refrigerate for 30 minutes.
Bake or grill under a salamander to a golden brown colour and serve hot with mint chutney.
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