This Republic Day, put your culinary skills to good use and try out these tricolour recipes.
Tacos with tomato salsa, sour cream and gaucamole
Ingredients:
- 80 gm apple wedges
- 100 gm bread crumb
- Salt to taste
- 1 gm pepper
- 10 gm spinach, julienne
- 10 gm radish, julienne
- 10 gm carrot, julienne
- 5 gm turnips, sliced
- 3 gm bell peppers
For the tortilla:
- 125 gm refined flour
- 25 gm maze flour
- Salt to taste
- 2 gm sugar
- 2 gm baking powder
For the tomato salsa:
- 50 gm tomato
- 10 gm onion
- 2 gm green chilli
- 4 gm fresh coriander
- 10 ml tomato juice
- 2 ml tabasco sauce
For the sour cream:
- 25 ml hung curd
- 25 ml fresh cream
- 2 gm salt
- 2 gm fresh coriander
- 3 ml lemon juice
For the guacamole:
- 80 gm avocado
- Salt to taste
- A pinch of pepper
- 3 ml lemon juice
- 4 gm onion
Method:
- Mix all the ingredients for the tortilla and knead it well.
- Mix separately all ingredients of the tomato salsa, sour cream and guacamole.
- Make four flat sheets of flour dough on a skillet and cook slightly from both sides.
- Boil apple wedges in cinnamon and lemon flavoured water.
- Add salt and pepper in apple wedges and crumb it well.
- Assemble them and serve tacos with salsa, sour cream and guacamole.
Pista Puri
Ingredients:
- 100 ml mango pulp
- 100 ml hung curd
- 20 gm sugar
- 25 gm pistachio powder
- 125 gm flour
- Salt to taste
Method:
- Mix mango pulp with little bit of water and sugar and strain it.
- Mix hung curd with saffron, sugar and green cardamom powder, and leave it for overnight
- Knead dough by mixing flour, pistachio powder, salt and water.
- Make puris from the dough, fry till they become fluffy and crispy.
- Serve hot with aamras or shrikhand.
Green Tea Mousse with White Chocolate Parfait
- 20 gm green tea
- 50 gm whipping cream
- 100 gm white chocolate
- 100 gm fresh cream
- 5 gm gelatine
- 15 ml water
Method:
- Boil fresh cream and add melted white chocolate in it.
- Add green tea powder and whipped cream in the mixture and keep aside.
- Add melted gelatine in the mixture and put in desired mould.
- Set it in chiller for half an hour. Assemble and garnish with rose petals.
Trio cupcakes
- 150 gm refined flour
- 3 whole eggs
- 2 gm baking powder
- 2 gm baking soda
- 66 gm curd
- 150 ml oil
- 133 gm grain sugar
- 100 gm whipped cream
Method:
- Mix whole eggs and grain sugar together in a bowl. Add all dry ingredients into it. Add curd and mix well. At last, mix oil and it will get fluffy.
- Put the mixture in muffin moulds and bake it at 180°C for 10- 12 minutes.
- Make three types of whipping cream by using spinach puree and beetroot pure and pipe it.
Avinash Kumar is the executive chef at Novotel Imagica Khopoli. He can be contacted on ga@rediff-inc.com.