FUSION OF FERVOUR AND FLAVOURS
For tikka, you’ll need 500g of paneer, 3 tomatoes, 2 onions, 2 capsicums.
For base marinade, take ½ tbsp of cumin seeds, ½ tbsp of coriander seeds, 10 green cardamoms, ½ tbsp of cloves, ½ tbsp of black pepper, 3tbsp of gingergarlic paste, salt to taste, 2tbsp of mustard oil, 2tbsp of chopped green chillies, 200g of curd (hung), 1/2tbsp of garam masala For saffron base, you will require 1/2g of saffron, 1tsp of turmeric powder. For coriander base, take 2tbsp of boiled coriander paste, 1tsp of red chilli powder. For malai base, take 1tbsp of cream, 1 tbsp of cheese. Method: Dry roast and pound cumin seeds, coriander seeds, green cardamom, cloves, black pepper in a mortar and pestle. In a bowl, add ginger-garlic paste, coriander powder, salt, warm mustard oil, green chilli and whisked curd. Mix them all. Divide this mixture into three parts and then separately for saffron, add toasted saffron and turmeric and mix the base paste. For coriander base, add boiled coriander paste, red chilli powder to base mixture and keep separately. For malai, mix cream and grated cheese to base mix and keep separately. Next, cut paneer into cubes, dice onions, capsicums and tomatoes. Divide and add this in all three mixtures and mix well. Rest it for 45 minutes. Once done, grill the paneer in a pan or in a tandoor. Serve hot along with some mint chutney.
For this dessert, you will need filo sheets (enough to make the crisp), 50g of butter, 150g of ghee, 1l of milk, 1kg of red carrot, 500g of mawa, 1tsp of green cardamom powder, 200g of green capsicum, 250g of sugar, 120g of desiccated coconut, 50g of fresh coconut, 100ml of coconut cream Method: Cut the filo sheets into any desired shape. Line it with butter and bake it at 275 degrees for 10 minutes or
The Covid-19 crisis has affected our lives in more ways than one, but nothing can put a dampener on our festive spirits in India. And a quintessential Indian celebration is incomplete without an array of mouth-watering delicacies.
So, why not make this Independence Day even more special by cooking some dishes inspired by the colours of our National Flag. The colour in these dishes comes from ingredients such as carrots, coriander, spinach, capsicum, etc, which are not just tasty but healthy, too.
So, if you’re looking for some culinary inspo, we have got you covered. until it gets crisp. Meanwhile, grate red carrot and cook with ghee, milk, mawa, sugar and cardamom powder. Puree green capsicum and cook it with ghee, milk, mawa, sugar and cardamom powder. Also, cook the desiccated coconut with ghee, freshly grated coconut, coconut cream, mawa and sugar.
Keep the halwas separately and layer with crisp filo sheets and serve hot.
For this, you will need 50g of carrots, 200g of spinach, 100g of paneer, 50g of boiled potato, salt to taste, 10g of white pepper, 5g of garam masala powder, 2-3 garlic cloves, 10g of cheese, 20g of refined flour, 5g of ginger (finely chopped), 5g of green chilli (finely chopped), 500ml of oil, 2 medium-sized onions (boiled), 30g of cashew nuts, 5g of ginger-garlic paste, 5g of green chilli paste, 3-4 cloves, 1 inch cinnamon stick, 2 green cardamoms, 2 bay leaves, 50ml of fresh cream Method: Boil the spinach and finely chop. Heat oil in a pan and sauté chopped garlic. To this, add chopped spinach and stir till all the moisture evaporates.Add the grated cheese and keep aside. Grate the carrot mix with some boiled potato and keep aside. Now, grate the paneer, mix boiled potato along with salt, white pepper, chopped green chilli, chopped ginger, garam masala powder and and spinach to the other. Mix well. Grease a loaf tin with oil. Add water to the steamer and bring it to a boil. Place a stand in it. Now, add fruit soda to each bowl and mix. Pour the orange coloured batter in the mould first and evenly spread it. Follow it up with the plain white batter on top of this. Spread it gently using a spatula. Finally, pour in the spinach batter and spread well. Place this mould in the steamer and cover it with the lid. Let it cook for 20-25 minutes. Once done, turn off the heat and let it cool.
For the tempering, heat oil in a small pan, and to it, add curry leaves and mustard seeds. Then, add the slit green chillies and cook till they turn a little brown.
Once the dhokla is cool, gently remove it from the mould and pour the tempering over it. Cut into 1 inch slices, garnish with chopped coriander leaves and serve hot.
Recipe by chef Rajesh Singh
Srinidhi Gopalakrishnan
refined flour. Take a portion of sautéed spinach, form into a ball cover, stuff it into a ball of paneer and potato mixture. Cover this ball again with carrot and potato mixture, keep aside. Similarly make balls or koftas of the remaining mixture. Deep fry them in the remaining oil and keep aside.
For gravy, soak cashew nuts in water and make a fine paste along with the boiled onions. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaf and let them crackle for a few seconds. Add the onion and cashew paste along with green chilli paste and cook for 4-5 minutes. Cover the pan if the masala is spluttering too much. Add salt and white pepper powder and cook for 2-3 minutes. Add a cup of water and bring the curry to a boil. Cook for 2-3 minutes, add fresh cream and mix well. To this, add the kofta -- cut in two -- garnish with mint leaves or a sprinkle of kalonji seeds, and serve immediately.
This I- Day celebration is going to be different. We will maintain social distancing norms and attend virtual get-togethers. But our spirit will be as high as always. As we dress up to celebrate freedom, why not get imaginative and show off the inspiring shades of the Tricolour in style? Here are some simple yet fun ideas:
As the famous adage by Oscar Wilde goes- One should either be a work of art, or wear a work of art. And this double winged eyeliner in white certainly gets you all the compliment. For the look, take a white eyeliner, draw a winged line from the inner corner of the eye to the outer corner and make a wing in the end. Now join the upper wing with the lower line. Highlight corners with nude pencil.
Recipe by chef Nishant Choubey
Recipe by chef Ranveer Brar
Recipe by chef Arvind Rai
Akshay Kaushal
A hint of orange on cheek with indigo coloured eyelashes looks fabulous. To achieve this look, use an orange eyeshadow and spread it around your cheekbone. Accentuate eye lashes with indigo coloured mascara.
Tribal inspired face art in hues of Tricolour can be a cool pick for men who want to celebrate Independence with their gang. It would be a cool idea for all the boys in the group to opt for this look and cheer the spirit of freedom together.
Muskaan Rajput and Shyam Arora Naina Arora
Vikram Sharma