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Tri-colour on your plate
With the Republic Day around the corner, ignite the patriotic foodie in you. Take your celebrations to a new level with these fun tri-colour recipes
By
migrator
migrator
Chennai
VEGETABLE PULAO
Ingredients:
2 cups of long grain rice
1 cup green peas
1 carrot
3-4 green chilies, slit
1 large onion
1 piece of cinnamon
3-4 green cardamom, lightly crushed
3-4 cloves
½ tsp of cumin seeds
1 tsp of minced garlic
2-3 tsp of salt
A small bunch of coriander leaves, for garnish
2 tbsp of ghee or oil
Instructions:
- Cook the rice for pulao and set aside.
- Slice the onions and slit the chilies.
- Chop the carrot
- Heat the ghee or oil in a wide pan and add the sliced onions
- When the onions begin to brown, add the cinnamon, cloves, and cardamom
- Stir fry until the onions turn brown
- Add the minced garlic and mix it while frying
- Add the carrots, green peas and green chilies and mix well with salt
- Cook on a low flame, covered, until the vegetables are soft
- Mix in the rice and cook for 2 minutes.
- Garnish with chopped coriander leaves and serve
Recipe: Chef Deena Dayalan, Executive Sous Chef, The Residency Towers
PANACOTTA WITH SCANDINAVIAN WHITE CHOCO BERRY MOUSSE BALL
Ingredients:
Fresh cream – 1 litre
Milk – 630 ml
Sugar – 300 gms
Gelatine – 15 gms
Orange crush – 50 ml
Kiwi crush – 50 ml
Orange / Lemon zest – 2 gms
White choco – ½ kg
Whiptop cream – ½ kg
Blueberry compote – 100 gms
Preparation:
- Double boil the fresh cream, milk. Add sugar to the mixture.
- Melt gelatin and keep aside.
- Mix gelatin with the above mixture and separate into three equal portions.Â
- Mix orange zest, lemon zest and orange crush in each portion.
- Mix kiwi crush in one quantity
- Pour the mixture in glass cup in flag theme and set the panacotta in chiller for 2 hours
- Mix white chocolate, whip top cream and berry compote together and set aside in the chiller. Scoop the mousse and keep on the top of panacotta.
- Serve chilled at 4 degree Celsius
Recipe: Chef Lawrence Amalraj, Executive Chef at Feathers hotel.
CHOCO MOUSSE
Ingredients:
For the mousse
White chocolate - 1/2 cup
Egg whites - 2
Icing sugar - 3 tbsp
Whipped cream - 1/2 cup
Vanilla Essence - 1/2 tsp
Pistachio essence and color - 1/2 tsp
Orange essence and color - 1/2 tsp
For brandy snap
50 gms butter, chopped
½ cup soft brown sugar
3 tbsp golden syrup
½ cup flour
½ tsp ground ginger
Method:
- Whisk the egg whites till hard peaks are formed. Keep aside.
- Whisk the cream and mix the icing sugar to it.
- Melt the white chocolate in a double boiler or microwave and let it cool.
- Mix the whisked egg whites, white chocolate and the cream together in lightly.Â
- Now divide the mixture into three parts and mix the respective essence and colours. Pipe them in three different brandy snap. Refrigerate.
- For the brandy snap
- Preheat oven to 180°C fan bake and line 3 oven trays with baking paper.Â
- Combine butter, sugar and golden syrup in a pot and cook over medium heat, stirring, until butter melts and sugar dissolves. Set aside for 5 minutes.
- When slightly cooled, stir in the flour and ginger. Drop heaped teaspoonful of mixture onto prepared trays, leaving lots of room for spreading.Â
- Bake for 5 minutes or until bubbling and a deep golden color. Remove from oven and allow to cool flat on trays.Â
- Once crisp, store until needed in an airtight container with a baking paper or waxed paper divider in between the layers. If desired, serve with whipped cream and fresh fruit and dust with icing sugar.
Recipe: Chef Anand, Turyaa Hotel
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