Republic Day Spl: Tri-Colour Recipes You Must Try | Work & Life (2024)

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It’s Republic day! And this calls for all tri-colour specials. So be it western or traditional food, here’s how you can add a touch of the tri-colour to your menu. Here are a few recipes you can try.

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• Take butter in a pan and melt it. Add refined flour and add warm milk as you keep stirring the mixture. Add salt to it and keep it aside.

• Now for the tomato concasse, blanch the tomatoes, and remove the skin, and grind it into a paste.

• In a pan, sauté onion, garlic and celery, add bay leaf to it and add the tomato paste. Cook till its done, add tomato ketchup, basil salt and keep it aside.

• Now for the green sauce, blanch the spinach and grind it into a paste.

• Cook pasta in boiling water till it’s done.

• In a pan, sauté garlic, add the tomato concasse and some cream, cook for some time. Add the chicken (optional) and cook till it’s done. Now add the pasta and top it with parmesan cheese.

• Take another pan, sauté garlic add the white sauce, cream and cook it for a while; add the pasta and top it with parmesan cheese.

• Now, in another pan, sauté garlic , add the spinach puree and the chicken and cook till it’s done. Top it with parmesan cheese.

• Now arrange the three kinds of pasta so that it resembles the tri-colour and serve

(Recipe by: Corniche, Bandra, Mumbai)

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• Divide the whipped cream into three portions.

• Melt the white chocolate and melt it in a double boiler along with the milk.

• Mix one part of the whipped cream with the kiwi puree and the other portion with orange puree and the remaining whipped cream with melted white chocolate.

• Now pipe it out in a short glass to resemble the Indian flag.

• Refrigerate for two hours.

• Serve it cold.

(Recipe courtesy: F. Bar & Lounge, Lower Parel, Mumbai)

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• Mix chopped basil, chopped tomato, chopped garlic and chopped cheese in a bowl and keep it aside. Now make each of the coloured portions one by one.

• For the orange portion, mix flour with eggs, salt, olive oil and red bell pepper paste and make a dough.

• For the white portion, mix flour with eggs, salt and a drizzle of olive oil and make a dough.

• For the green portion, mix flour with eggs, salt, a little olive oil and spinach paste and make a dough.

• Now for the creamy sauce, cook butter and garlic for around 2 minutes, then add cream, basil, oregano, salt and cheese and cook for another 5 minutes.

• For making Tiranga Ravioli, roll out each of the coloured doe into three thin sheets, join them together to form a wide sheet in colours of the flag. Cut them into squares.

• Using a teaspoon fill the centre with a little of the stuffing. Brush around the filling with the egg.

• Twist the edges of the squares to seal it so that there are no air bubbles.

• Now, boil water on a deep vessel, add some salt to this water. Add the raviolis in batches, leave it for about one minute and then remove from water and strain it. Serve with creamy sauce and garnish with cherry tomatoes.

Recipe credit: Pankaj Rana, Executive Sous, RHINO, Gurgaon.

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• Pour the milk into a wide, thick-bottom pan and bring to boil over high heat, stirring constantly.

• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 per cent.

• Stir the sides of the pan constantly to avoid scalding.

• Add almonds and cardamom seeds, stir well and divide into three portions.

• To one part add saffron strands, to other part add khus syrup and cream to the third part. Let it cool down till it attains the desired colour.

• Pour the mixture into kulfi moulds so that it resembles the tri-colour.

• Cover and freeze for about six hours.

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• Wash and drain meat and blot with a paper towel to absorb as much moisture as possible.

• To the meat, add lamb fat, coriander, green chillies, ginger, garlic, garam masala, degi mirch and salt and marinate it for 30 minutes.

• Now mince it and refrigerate for an hour.

• Remove from the fridge and mix a beaten egg.

• Skewer the mince on to tandoor sticks and grill them.

• Clean, wash and dry the chicken.

• Marinade with ginger garlic paste, salt, white pepper and let it marinate for an hour.

• Using the palm of your hands, smooth out the cheese. Add hung curd, mace powder, cardamom powder and salt and make a fine paste. Now add finely chopped green chillies to it.

• Add the mixture to the marinated chicken and mix well. Add the cream and set aside for marination at least for at least 2-3 hours.

• Skewer and grill it.

• Clean, wash and dry the chicken.

• Marinade with ginger garlic paste, salt and keep aside for an hour.

• Now make a mixture of the hung curd and garam masala and pour it over the chicken and mix it well.

• Make a paste using green coriander, mint, green chilli and gramflour. Add this to the marinated chicken and mix well.

• Finally add cream and let it marinate for 2-3 hours.

• Skewer and grill it.

• Finally arrange all three kebabs in a platter to form the tri-colour and serve with mint chutney.

Recipe by: Chutney, Bar + Tandoor, The Metropolitan Hotel & Spa, New Delhi