ByIANSlife Features

January 26, 2020 (IANSlife) As the country will bask in patriotism on its 71st Republic Day, make sure you complete the celebration with these tri-colour mouth-watering delicacies.

Tri-colour Pasta Salad with Eggs, Corn and Olives 

 

 
Preparation time: 30 minutes
Servings: 2 to 3
 
Ingredients: 250 grams, tri-colour pasta, 12 to 15 black olives, sliced, 2 to 3 hard boiled eggs, half cup, sweet corn, boiled
 
For Salad Dressing: 75 ml, olive oil, 1 tablespoon, dried basil, 1 tablespoon, vinegar, 1 teaspoon, honey, 1 teaspoon, crushed garlic, Salt and pepper to taste
 
Method: 

Cook the Del Monte pasta as per the packet instructions. For dressing: Mix all the ingredients in a bowl and whisk well. Keep the dressing aside for 10 minutes. In a bowl, add cooked pasta, olives and corns.  Add the dressing to the mixture and toss well. Dish out the salad in a serving bowl, top with halved eggs and serve cold.

Note:
If you prefer, you may add garlic tossed mushroom as a veg protein in place of eggs.

 

Tricolour Idli recipe

 

Serving: One

Ingredients: Idli rice 175gm, Washed urad dal 75gm, Salt 10gm, Carrot puree 25gm, Boiled Spinach puree 25gm

Method:

Soak rice and dal for two hours and then grind in a stone grinder until smooth. Remove from the grinder add salt and mix well. Keep for fermentation for 12 hours at room temperature. Divide the batter into three parts. Mix carrot and spinach puree in two parts separately to make red and green colour idli.

Place red colour batter in a round mould followed by white then green at the last. Steam in the oven for 20 minutes or till it is done. Serve with tomato chutney, coconut chutney and green coriander chutney.

 

Tiranga Dhokla

(Shared by Chef Jaybir Negi, Pastry Chef, The Deltin, Daman)

 

Ingredients: 4 cups Idli batter, 1 cup Palak puree, 1 tsp ginger paste, 2-3 green chillies paste, 1 tbsp Gun powder (Idli molagai podi), 1/2 tsp Everest Kashmirilal Chilli Powder, 1 Green chilly and 1 small piece ginger paste, 2 tsp cooking oil, 

For garnishing: 4 tbsp Grated coconut, Freshly chopped Coriander leaves

For seasoning: 1 tsp Mustard seeds, few curry leaves (broken in bits), 1 tsp Oil

Method:

1.       First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.

2.       For making orange batter, mix one portion of batter, gun powder and chilli powder.

3.       For making white batter, keep one portion of the plain batter aside in separate bowl.

4.       For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.

5.       Now mix all the ingredients mentioned for a green layer.

6.       Keep good amount of water in a big vessel on high heat.

7.       Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.

8.       When it is done, pour one cup batter for white layer and steam.

9.       Later, add the third and orange layer on top of it and steam.

10.   Dhokla will be done after about 15 minutes, remove and allow to cool.

11.   Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.

12.   Heat the oil in a small saucepan and make the tempering of seasoning ingredients.

13.   Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.

14.   Serve with green chutney and sweet chutney.

 

Tiranga Rabdi Mousse

 

Ingredients: 2 Cups milk Full fat reduced to 3/4 cups,1 cup heavy whipping cream,1 tsp Gelatin OR 2 tsps Agar Agar powder or 3 tbsps flakes, 2 tbsps Cold water, 1 tbsp sugar (optional), 2 tbsps pistachios ground, 1 tsp saffron strand ,s of edible food color, Few pistachios Sliced for garnish,Few strands saffron for garnish

 

Instructions

 Boil the milk for the Rabri or condensed milk in low flame, stirring occasionally in between till it is reduced to little less than half a cup. Chill in the fridge and your Rabri is ready.

 Add the hot water to the gelatin or agar agar and dissolve properly and keep aside. You might have to dissolve the agar agar again on a double boiler as it has a tendency to set fast. So it's better to dissolve it with hot water just right before adding it to the cream, making sure it's lukewarm or normal temperature and not hot.

 Whip the chilled heavy whipping cream with a hand mixer for nearly 3 minutes in high speed till it is stiff and standing in peaks.

Add the dissolved gelatin or Agar agar and the chilled Rabri and mix gently with a spatula making sure not to deflate the air in the cream.

 Divide equally into 3 portions.

To portion add the green color and the powdered pistachios and to the other add saffron color and saffron strands and keep the third portion as it is.

 Put the mousse mix in piping bags for easy layering.

 Take shot glasses or transparent dessert bowls or wine and champagne glasses and pipe them in green, white and saffron layers equally.

 Chill the mousse for 3-4 hours.

Garnish with piped cream, sliced pistachios and saffron and

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