Celebrate Republic Day with these Tiranga recipes

As India is celebrating its 74th Republic Day, we have got you some Tiranga recipes to try and mark the day of joy and pride.

The day India got its constitution is a matter of pride and joy for every citizen. So, let’s colorfully celebrate this Republic day as we bring you some delicious recipes you can try at home. Here are a few Tiranga recipes that are curated specially by some chefs.

1.Tiranga Paneer Tikka

Tiranga recipes
Tiranga Paneer Tikka

Paneer Tikka is everyone’s favorite and is included in almost every Indian feast. Here’s a tricolor version of it by a chef at Glocal Junction in Mumbai.

Ingredients

Red marination
White marination
Spinach paste1 tbsp
Amul cream 1 tbsp
Amul Butter50 gms
Capsicumchopped
Corianderchopped
Bell peppers (red & yellow)chopped
Kasturi methi1 tbsp
Jeera powder1 tsp
Garam masala1 tsp
Mustard oil2 tbsp
Red chilly powder1 tsp
SaltTo taste
Cardamom powderA pinch

Method

To prepare the red marination, take Kashmiri chili paste and mix it with hung curd, mustard oil, chat masala, black salt, and, salt. Use cashew paste, Amul cream, cardamom powder, and white pepper powder for white marination.

For green marination, use fresh mint and coriander leaves, garlic, green chilies, salt, and black salt.
Grind all the mixtures separately in a grinder. Take fresh paneer and cut it into fine cubes. Once done, keep it aside and chop the bell peppers and capsicum the same size as the paneer. Once done, divide the paneer, bell peppers, and capsicum into tree parts and marinate them in red, white, and green marinations, respectively and let it set for 5-7 minutes. Once done, insert and set it on the tandoor skewers and cook it over the tandoor. Serve it with mint chutney and masala lachha onions.

2. Tricolored Vegetable Crystal Dumplings

Tiranga recipes
Tricolored Vegetable Crystal Dumplings

Tricolored Vegetable Crystal Dumplings are a chef’s special from China Bistro, Mumbai and you must try them out if you want to infuse an Asian flavor with the vibrant colors of Tiranga in your celebrations.

Ingredients

Small cube water chestnut 50 gm 
Small cube asparagus35 gm
small cube carrot35 gm
Black Fungus30 gm
Chopped Ginger5 gm
Chopped Chili3 gm 

Method

Mix 100 gm of potato starch with hot water and edible food color (green & Saffron), and make a dough.
Now cut this piecewise into a round disc about 3 to 3 and a half inches in diameter and add stuffing of water chestnut, asparagus, carrot, & black fungus. Steam it.

Also Read: 6 winter foods you can try at these restaurants in Mumbai!

3. Republic Macarons

Tiranga recipes
Republic Macaroons

Who doesn’t love cute little macarons and they look even cuter when they are tricolored? Follow the recipe below to indulge in making this sweet treat from Raahi Neo Kitchen and Bar.

Ingredients for Macarons

1 ¾ cups castor sugar210 gm
1 cup almond flour95 gm
Salt1 teaspoon
Egg whites3
¼ cup breakfast sugar50 gm
Vanilla extract½ teaspoon 
Green gel food color2 drops

Ingredients for Vanilla Buttercream

1 cup unsalted butter, 2 sticks, at room, temperature230 gm
3 cups powdered sugar360 gm
Vanilla extract1 teaspoon
Heavy cream3 tablespoons

Method

To make the macarons, place the powdered sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor and process until extremely fine. Sift the almond flour mixture into a big basin using a fine-mesh sieve.

With an electric hand mixer, whip the egg whites and remaining 1/2 teaspoon salt in a different large dish until soft peaks form. The granulated sugar should be added gradually until thoroughly absorbed. Beat onward until stiff peaks develop (you should be able to turn the bowl upside down without anything falling out)

Beat in the vanilla after adding it. Beat in the food coloring just until mixed after adding it.
Use a spatula to gently fold the beaten egg whites into the portion of the sifted almond flour mixture as you add it, roughly one-third at a time. Continue folding slowly after the final addition of almond flour until ribbons of batter form and you can make a figure 8 with the spatula held up.

Transfer the macaron batter into a piping bag fitted with a round tip. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. Pipe the macarons onto the parchment paper in 1½-inch (3 cm) circles, spacing at least 1 inch (2 cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons rest at room temperature for 30 minutes to 1 hour, until dry. Preheat the oven to 300˚F (150˚C). Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream:
In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine until desired consistency is reached.

Transfer the buttercream to a piping bag fitted with a round tip. Add a scoop of buttercream to one macaron shell as per the color adjustment. Top it with another macaron shell to make a sandwich. Repeat with remaining macaron-colored shells and buttercream. Store it in an airtight container for 24 hours.

4. Spinach Rice Pepper Pesto

Spinach Rice Pepper Pesto

This Pesto Rice is loaded with colorful summer veggies and coated in various seasonings. This recipe is curated by Milo in Lower Parel.

Ingredients for Rice

Olive oil 20 gm
Butter20 gm
Chopped onions50 gm
Chopped bell pepper50 gm
Julienne broccoli50 gm
Julienne baby corn50 gm
Julienne zucchini20 gm
Basmati rice200 gm
Salt to taste
Seasoning10 gm
Pepper Pesto 100 gm
Cream 20 gm
Cheese30 gm
Chopped coriander50 gm

Ingredients for Pepper Pesto

Olive oil 20 gm
Red pepper 500 gm
Onion100 gm
Celery50 gm
Cashew10 gm
Amul cheese20 gm
Garlic10 gm

Method for rice

In Olive Oil, sauté the vegetables, after turning a bit brown, add the rice with appropriate seasonings.

Method for Pesto

Grill the vegetables in an oven, bring them to normal temperature, and make a puree out of them.

5. Flavours of Democracy

Flavours of Democracy

Flavours of Democracy is a mocktail made with Orange Oleo Saccharum, Lime, Mint, and other ingredients. Here is the recipe of the same by Mixologist Sneha Bangera.

Ingredients

Basilhandful
Mint handful
Kafir lime 1-2 leaf
Elderflower syrup22.5 ml
Orange Oleo saccharum60 ml
Lime30 ml
Spriteto top
Orange slice & zestgarnish

Method

Take mint, basil, and kaffir lime leaves and add them into a shaker. Add elderflower and lime into the shaker and shake well. Shake and dump into the G&T glass. Now make layers of crushed ice and then pour orange oleo Saccharum on top. Top with Sprite. Garnish with orange slice and zest and serve.

Also Read: Relish these Vegan recipes for a healthy binge!

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