Add a touch of tricolour to your Independence Day celebrations with these recipes.
Vegetable Dumplings by Ashis Rout, Swissotel Kolkata
Ingredients:
For the filling:
- 100 gm shitake mushrooms, soaked and chopped
- 4 gm black fungus, chopped
- 100 gm button mushrooms, chopped
- 100 gm bokchoy, chopped
- 80 gm Chinese cabbage
- 40 gm potato starch
- Salt to taste
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp sesame oil
For the dumpling:
- 124 gm potato starch
- 126 gm wheat starch
- 200 ml water
Method:
For the filling:
- Mix all the ingredients together for the filling and keep it aside.
For the dumpling:
- In a bowl mix both the starch, heat the water and pour it into the starch. Mix well to form a dough.
- Divide the dough into 15 to 20 gm small balls, roll them, keep it in the center of your palm and put 24 gm of filling in the center. Using little water, seal the dumplings.
- Steam for 7 to 8 minutes and serve hot with a dip.
Tri-flavoured Masala Bhaat by Executive Chef Jerson Fernandes, Novotel Goa Dona Sylvia Resort
Ingredients:
- 300 gm Basmati rice
- 100 gm spinach paste
- 100 gm carrot paste
- 50 gm curd
- 150 gm cream
- 150 gm chopped onions
- 30 gm garlic paste
- 1 tbsp cumin seeds
- ½ tbsp mustard seeds
- 2 spring curry leaves
- 4-5 nos red chillies
- Salt and pepper to taste
- 200 gm tomato puree
- 100 gm peanuts
- 100 channa dal
- 1 spring coriander
- 100 ml oil
- 50 gm butter
- 40 gm ghee
- 1 tbsp chilli powder
- 3 tbsp garam masala powder
- 3 tsp cumin powder
Method:
- Wash and soak Basmati rice for 20 minutes. Drain the water and boil it to perfection.
- For the carrot rice: Heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well. Once onions go translucent, add the carrot puree and cook well. Add boiled Basmati rice, cream, garam masala powder, and mix to get saffron colored rice. Check for seasoning.
- For the spinach rice: Heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well. Once onions go translucent, add the spinach puree, chopped coriander, mint and cook well. Add boiled Basmati rice, cream, garam masala powder and mix to get green colored rice. Check for seasoning.
- For the curd rice: Heat oil in a pan, add cumin seeds, mustard seeds, curry leaves and saute well. Once cold add curd, cream, Basmati rice, chopped ginger,salt and mix well. Check for seasoning.
- For the tomato sauce: Boil tomatoes, make a concasee and temper it using garlic, onions, salt, pepper, chilli powder, cumin powder and garam masala powder.
- Start plating by using a ring mould brushed with butter to plate the three flavors of rice, one above the other, to resemble to colours of the flag.
- Top it with beaten curd, a rolled crispy papad and fresh sprigs of corriander/garden greens. The tomato sauce has to be poured around the rice. The beaten curd has to be mixed with cumin powder and lined on the side, over which you place roasted peanuts, chana dal, fried red chillies, curry leaves and edible flowers of your choice (either rose petals or baby sunflowers). Accompany with a lemon wedge to squeeze before eating.
Chef's tip: Always brush butter/oil on the inner surface of the ring mould to ensure the rice grains don’t stick to it while de-moulding. Ensure while roasting the papad, it is hot while being rolled to the desired shape and finish. If it’s cold, it will break while rolling.
Braised Lamb Chops, Trio Poriyal, Laal Maas Jus and Spinach Crisp by Executive Chef Avinash Kumar, Novotel Imagica Khopoli
Ingredients:
- 160 gm lamb chops
- 30 gm carrot
- 30 gm French beans
- 30 gm cauliflower
- 50 gm fresh grated coconut
- 3 gm cumin seeds
- 1 gm cinnamon (whole)
- 1 gm bay leaf
- 1 gm green cardamom
- 1 gm aniseed
- 1 gm star anise
- 20 gm onion
- 20 gm spinach
- 2 gm ginger
- 2 gm garlic
- 2 gm mustard seeds
- 1 gm turmeric
- 1 gm cumin powder
- 1 gm red chilli powder
- 1 gm curry Leaves
- 300 ml oil
- Salt to taste
Method:
- First of all marinate the lamb chop with spices and keep aside. Heat oil, add whole spices cinnamon, cardamom, bay leaf, star anise. Once it starts crackling, add onions and saute it nicely. Add ginger-garlic paste and tomatoes, coriander powder, cumin powder, mirch powder (degghi), cardamom powder and aniseed powder. Add mutton stock in it. Simmer it for 20 minutes.
- Add lamb chops in this gravy and cook until it gets tender. Heat oil add mustard seeds, curry leaf cumin seeds, green chillies, chopped onion and whole red chillies. Temper and add diced carrot, beans and cauliflower. Add Indian spices, fresh grated coconut and chopped coriander. Make a crisp of spinach by dipping it in a light batter of gram flour mixed with turmeric, cumin and coriander powder. Serve hot.
