Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has some interesting tricolour recipes for you.
Tiranga Lassi
Ingredients:
- 2 tbsp kesar syrup
- 3 cup curd
- 2 tbsp khus syrup
- 1 tbsp elaichi powder
- 3 tbsp sugar
- Pistachios to garnish
Method:
- Whisk curd. Add sugar and elaichi powder.
- Blend kesar syrup with curd for the orange colour. Blend khus syrup with curd for the green colour. To get the white colour, use plain curd.
- In a glass, pour the khus lassi first, followed by the plain white lassi and then the kesar lassi. Garnish with pistachios and serve cool.
Tiranga Pulav
Ingredients:
- 1 cup Basmati rice, soaked and drained
For the orange rice:
- 2 tbsp ghee
- ¼ tsp cumin seeds
- 1 tsp ginger paste
- ¼ cup tomato puree
- ½ tsp red chilli powder
- 1 tsp red chilli paste
- Salt to taste
For the white rice:
- 1 cup cooked Basmati rice
For the green rice:
- 2 tbsp ghee
- ¼ tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ½ tsp turmeric powder
- ½ cup spinach puree
- Salt to taste
Method:
- Heat 2 tbsp ghee in two different non-stick pans. Add cumin seeds to one pan and saute till seeds begin to change colour. Add rice and mix. Add cumin seeds to the second pan and saute till they begin to change colour. Add ginger paste, red chilli powder and red chilli paste to the first pan and saute. Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.
- Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and saute lightly. Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree and mix well. Cover and cook till the rice is done. Place the green, white and orange rice, spreading it evenly on the plate.
