I'Day: A gastronomic tribute
India, being a land of foodies, surely knows how to celebrate festivals with zeal. Shefali Sinha mentions a list of delicacies to enjoy this Independence Day with patriotic vibe, guests at your house, and a lot of food with ‘Tri-colour’ theme
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).