Republic Day 2021: 4 Delicious tricolour recipes by Chef Ishijyot Surri to celebrate the day with zeal
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Republic Day is when we honour our Constitution of India as it came into effect on January 26, 1950. It is a national holiday in our country and an important day for every Indian. Due to the global pandemic, we can’t do much to celebrate the day, but we can prepare some delicious meals to enjoy with our family. So, Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited, has shared some exclusive tricolour recipes for Republic Day 2021.
Republic Day 2021: Exclusive recipes from chef to celebrate the day:
Tricolour Soya Chaap
Ingredients:
Soya Chaap – 3 units
For Marination
Orange Marinating:
Hung Curd - 20 grams
Kashmiri red chilli powder – 5 grams
Garam Masala – 3 to 5 grams
Ginger Garlic Paste – 5 grams
Turmeric Powder – 3 grams
Salt to Taste
Dry fenugreek leaves powder – 1 gram
Mustard oil 5 ml
Green Marinating:
Hung Curd – 20 grams
Green red chilli paste – 3 grams
Coriander and mint Paste – 90 grams
Garam Masala – 3 to 5 grams
Ginger Garlic Paste – 5 grams
Turmeric Powder – 3 grams
Lime juice – 10 ml
White pepper powder – 1 pinch
Salt to Taste
Mustard oil 5 ml
White Marinating:
Hung Curd – 30 grams
Cashew Paste – 20 grams
Processed cheese (kneaded and made into a smooth paste) – 20 grams
Green cardamom powder – 2 grams
Salt to taste
White Pepper Powder – to taste
Method:
For Orange marination –
1.Mix all the ingredients Hund Curd, Kashmiri red chilli powder, Garam Masala, Ginger Garlic Paste, Turmeric Powder, Salt, Dry fenugreek leaves powder, Mustard oil.
2.Marinate one unit of Soya Chaap into the Orange marination for 25 minutes.
For Green Marination:
1.Mix all the Ingredients- Hung Curd, Green red chilli paste, Coriander & mint Paste, Garam Masala, Ginger Garlic Paste, Turmeric Powder, Lime juice, White pepper powder, Salt and Mustard Oil.
2.Marinate another 1 unit of Soya Chaap into the Green Marination for 25 minutes.
For White Marination-
1.Mix Hung Curd, Cashew Paste, Processed cheese, Green Cardamom powder, Salt, and White Pepper Powder.
2.Marinate the remaining 1 unit of soya chaap into the white marination for 25 minutes.
Note: Do not throw away the excess marination.
3.On a hot griller drizzle some mustard oil and cook the marinated chaps over it, till it attains the grill marks.
4.Serve it hot with green chutney or the same excess marination can be used as a sauce.
Tricolour Panna Cotta
Ingredients:
Milk – 80 ml
Heavy Cream – 590 ml
Sugar – 120 grams
Orange flavoured gelatin – 8 grams
Kiwi flavoured gelatin – 8 Grams
Unflavoured Gelatin – 8 grams
Vanilla extract - 2 ml
Method:
1.Divide the 80 ml of milk into approximately 3 equal parts.
2.Add the orange flavoured gelatin in one part, kiwi into another and unflavoured gelatin along with vanilla extract to the third part.
3.In a saucepan, stir together the heavy cream and sugar and set over medium heat. Bring to a full boil.
4.Divide the full-cream and Sugar boiled mixture into 3 equal parts.
5.Take one part of the cream and add the orange bloomed gelatin. Take another part and mix together the kiwi bloomed gelatin and the third part to unflavoured gelatin with vanilla extract.
6.In a round mould, pour in the kiwi mixture to form a base and refrigerate for 10 minutes.
7.Later pour in the vanilla flavoured mixture, again allow it to set for 10 minutes.
8.Repeat the same with the orange flavoured mixture.
9.Refrigerate it for 2 to 3 hours and later demould it.
10.Serve it chilled.
Tricoloured Pulao
Ingredients:
Basmati Rice (boiled and drained) – 150 grams
Spinach Puree – 20 grams
Tomato puree – 20 grams
Salt to taste
Cumin seeds – 9 grams
Ghee – 15 ml
Red chilli powder – 5 grams
Ginger paste – 8 grams
Green chilli paste – 5 grams
Method:
1.Divide the rice into 3 equal parts.
2.To make orange rice: Take 1 saucepan and heat 5 ml of ghee. Add the 3 grams of cumin seeds and let it splutter.
3.Add the ginger paste (4 grams) and let it cook. Add the tomato puree and cook it until it starts leaving oils on the edges.
4.Add the red chilli powder and salt to taste.
5.Add the boiled and drained rice and sauté it well, ensuring all the rice grains are coloured orange. The orange rice it ready.
6.To make the green rice: Take 1 saucepan and heat 5 ml of ghee. Add 3 grams of cumin seeds and let it splutter.
7.Add the ginger paste (4 grams) and let it cook. Add the spinach puree along with green chilli paste and cook it until it starts leaving oils on the edges.
8.Add the salt and add the boiled drained rice.
9.Sauté it well, ensuring each grain is green in colour.
10.For white rice: Take 1 saucepan and heat 5 ml of ghee. Add 3 grams of cumin seeds and let it splutter.
11.Add the ginger paste (4 grams) and let it cook. Sauté it well. The white rice is ready.
12.To serve: take a deep bowl and place some orange rice into it, to form a layer. Later put the white rice and make another layer. Repeat the same with green rice as well.
13.Now place the serving plate upside down over the bowl. And turn the whole plate and bowl upside down (while doing this ensure that the bowl and plate are firmly held against each other).
Tricoloured Mousse Tart
Ingredients
Whipping cream – 150 grams
Pista Flavoured Choco Callets – 50 grams
Orange Flavoured Choco Callets – 50 grams
White chocolate – 50 grams
Cream Cheese – 120 grams
Caster Sugar – 15 grams
Tart Shell- 1
Method:
1.Divide the whipped cream in 3 parts of 50 grams each.
2.Divide the cream cheese into 3 parts of 40 grams each.
3.Divide the caster sugar into 3 parts of 5 grams each.
4.Separately beat each part of cream cheese with 5 grams of sugar. Beat it until it gets light and fluffy.
5.On a double boiler, melt each chocolate separately and keep it aside.
6.Take one part of the whipped cream and add the pista flavoured melted chocolate. Add the melted white chocolate to the 2nd part and orange flavoured chocolate to the 3rd part.
7.Take one part of the beaten cream cheese and add the pista ganache to it. Mix it well to form a smooth Mousse. Repeat the same with orange ganache and white chocolate ganache. The 3 different mousses are ready.
8.Take 3 piping bags and pour each mousse into a different piping bag.
9.Take the tart shell and pipe out the mousse in a tart forming 3 parts of 3 colours.
10.Chill it for 30 to 40 minutes and serve it.
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