recipes for republic day

Every year on January 26, India celebrates Republic Day, a day that commemorates the adoption of our Constitution. The entire nation gathers to celebrate this occasion. And no party is complete without special delicacies. There is a certain pride in incorporating the colors of the Indian national flag into our dishes as tri-colored recipes give us the chance to showcase the diversity of Indian cuisine.

Make this 74th Republic Day a little more special by spending some time with your loved ones and feasting on delicious tri-color recipes.

Royal Kipti Murgh by Anardana

Ingredients

Spinach Gravy

Palak puree 0.1 kg

Refined oil 0.03 kg

Jeera Heel 0.002kg

Garlic Chopped Garlic Peeled 0.002 kg

Chopped Green Chilli 0.001 kg

Jeera powder 0.001 kg

Degi chili powder 0.002 kg

Chat Masala 0.001kg

Lemon juice 0.01 kg

Tomato Juice

Makhni gravy 0.1 kg

Green chili paste 0.001 kg

Kasori Methi 0.001kg

Butter 0.03 kg

Amul Cream 0.03 kg

Salt 0.001 kg

Egg Wrap

Chicken Tikka 0.08kg

Egg 2 pcs

Method

Spinach gravy: Heat oil in a pan add jeera, chopped garlic, chopped green chilli, jeera powder, chilli powder boil for a while and now add spinach puree, butter cream and salt.

Tomato gravy: Heat oil in a pan, add minced garlic, degi chilli paste, ginger julienne and makhni gravy, cook for a while, add cream and finish with butter.

Egg wrap: Beat egg, add salt, take a pan and put some oil in it and make an omelette, spread the omelette and apply some makhni gravy and put your chicken tikka in it and make a sandwich.

To serve: Put the spring roll, tomato gravy and spinach gravy in a bowl, garnish with cream and butter and serve warm.

Burritos Mojados from Millo

Olive oil 10 gr

Salt 2 pinch of salt

Basmati rice 200 gr

Mexican curry 100 grams

Rajma 50 grams

Black beans 50 gr

Taco seasoning 10 grams

Onion (Julienne) 20 grams

Julienne Diced Paprika 25 gr

Tomato Cheese Sauce 100 gr

Amul Cheese 20 grams

Orange Cheddar 10 grams

Butter 10 gr

Burrito filling

Chopped garlic 0.5 grams

Pepper cubes 20 gr

Chopped onion 20 gr

Tomato sauce 70 gr

Onion sauce 75 gr

Taco seasoning 10 grams

Method

For stuffing

Take oil, add ingredients for burrito filling with exotic vegetables. Let it cook for a while and put the mixture in a corn tortilla bread.

Make a tomato-cheese sauce pour it on the burrito and bake it for 10 minutes until the cheese melts.

Cheese Chipotle Paneer Quesadilla from Balmy

Ingredients

Paneer cubes (marinated in Chipotle adobo sauce) 90 grams

Chipotles in adobo sauce 2 tbsp

Small yellow onion, thinly sliced 1

Garlic cloves, finely chopped 3

Oregano, cumin, paprika, sugar 1 tsp each

Salt ½ tsp

Pepper powder ½ tsp

Tomato cubes 15 gr

Blanched corn 15 gr

Red and yellow bell pepper diced 15gms

Coriander chopped 1 tsp

Avocado guacamole

Avocados 2

Tomatoes ¼ cup diced

Lime juice ¼ cup

Fresh cilantro ¼ cup

Pickled jalapeno slices 4-5

Garlic cloves, finely chopped (optional) 2

Salt ½ tsp

Quesadilla ingredients

Flour tortillas 10″

Cheddar cheese, shredded 1 cup

Italian cheese blend 1/2 cup

Butter salted 1 tbsp

Method

To make Quesadilla, mix all the ingredients of Guacamole in a mixing bowl and keep it to a coarse consistency and keep it in the refrigerator

Make the quesadillas

Heat a large skillet over medium heat with a drizzle of oil. Once warmed, place a tortilla in the skillet and place all ingredients on the tortilla in a half-moon style on one side of the tortilla. * Sprinkle the cheese and cover it with a half-moon spatula.

Fry for about 2-3 minutes or until golden brown, then carefully flip and cook for a further 2-3 minutes until golden brown and floury.

Serve hot with avocado guacamole and your favorite garnishes.

Saag Paneer from Art of Dum

Ingredients

Fresh mustard leaves 100 grams

Fresh spinach leaves 25 grams

Fresh bathua leaves (lamb quarter) 25 gr

Green peppers 2 nos

Paneer cubes (6 pieces) 60 grams

Chopped garlic 25 gr

Chopped ginger 15 gr

Dry Red Chilli 2 Nos

Chopped onions 50 gr

Tomato cubes 20 gr

Red chili powder 80 grams

Salt to taste

Turmeric powder 10 grams

Butter 20 gr

Ghee 15 grams

Refined oil 25 grams

Method

Pick the leaves from the vegetables and discard the stems. Wash thoroughly and add green chillies and cook.

Strain the water from the cooked leafy greens and grind it quickly in a grinder to break down the leaves.

Put a pan on the fire, add oil and fry dry chilli, garlic and ginger, once browned add onions and cook until tender.

Add the processed vegetables and paneer.

Cook for 10-15 minutes, add the spices and continue cooking until the water is lost.

Add tomatoes and cook, adjusting the spices.

Finish with a dollop of butter and ghee. Packed in a 350ml paper container and accompanied by two missi rotis in butter paper bags

Tiranga paneer from Glocal Junction

Tiranga Paneer Tikka Door Glocal intersection

Ingredients

Red marination 20 grams

White marination 20 grams

Spinach paste 20 grams

Amul cream 25 ml

Amul butter 25 grams

Pepper 40 gr

Coriander 8 grams

Peppers (red and yellow) 80 g (40 g each)

Kasturi methi 5 grams

Jeera powder 5 grams

Garam masala 5 gr

Mustard oil 10 ml

Red chilly powder 5 grams

Salt to taste

Cardamom powder 5 grams

Method

To prepare the red marination, take Kashmiri chilli paste and mix it with hanging curd, mustard oil, chat masala, black salt and salt.

For white marination, use cashew paste, amul cream, cardamom powder and white pepper powder.

For green marination, use fresh mint and coriander leaves, garlic, green chillies, salt and black salt. Grind all mixtures separately in a grinder.

Take fresh paneer and cut it into fine cubes. When done, keep it aside and slice the capsicums and peppers the same size as the paneer.

Once done divide the paneer, capsicum and capsicum into three parts and marinate in the red, white and green marinations respectively and allow to set for 5-7 minutes.

After the set time, insert it into the tandoor skewers and cook it over the tandoor. Serve it with cool mint chutney and masala lachha onions.

Tricolor vegetable crystal dumplings from China Bistro

Tricolor Vegetable Crystal Dumplings Recipe from China Bistro

Ingredients

Small cubes of water chestnut – 50 g

Asparagus in small cubes – 35 g

Carrot in small cubes – 35 g

Black fungus – 30 g

Chopped Ginger – 5 gm

Chopped Chilli – 3 gm

Method

Mix 100 g potato starch with hot water and edible coloring (green and saffron), and make a dough, now cut it piece by piece into a round disc about 3 to 3 and a half inches in diameter and add filling of water chestnut, asparagus , carrot and black fungus and steam it.

Serve with black pepper and fragrant chilli sauce.

Tricolor Idli by Chef Anand Rawat, Head Chef, Noormahal Palace Hotel, Karnal

Ingredients

Urad dal 500 grams

Idli rawa 1kg

Soda salt (to taste) for dye 5 grams

Tricolor idli

Carrot puree 50 gr

Spinach puree, blanched 2-3 okra 50 g

Method

Wash and soak urad dal and idli rawa separately. urad dal should be soaked for 5 to 6 hours or overnight.

Pour off the excess water and grind the urad dal with some salt in a wet mill or blender to prepare the batter.

Add some water if necessary and mix until you get a nice foamy, thick and smooth batter.

Squeeze out the excess water from the rava and add to the urad dal batter, mix well and set aside to ferment in a warm place for a few hours.

Boil carrots and blanch spinach separately and place in a blender for fine purée for color.

When the batter is ready, scoop some batter into 3 separate bowls. add the carrot puree and spinach puree separately to the 2 parts batter and stir well to get the desired color. keep the 3rd part of the batter as it is.

Take idli mold, put muslin cloth, sprinkle some water and keep aside. preheat the idli steamer.

Using a spoon, add the orange colored idli batter to the idli mold first, then the plain idli batter and the third with the green idli batter.

Cut an okra and place it in the center of the white layer of the idli batter.

Cook the tricolor idlis in the preheated steamer for about 15 to 20 minutes. idlis should be soft light and fluffy.

Remove the tricolor idlis and serve hot with sambhar and chutney.