Recipes for Republic Day

Republic Day 2023: 4 Scrumptious Tri-Color Recipes You Must Try

Every year, on January 26,India celebrates Republic Day, a day that commemorates the adoption of our constitution.  The entire nation comes together to celebrate this occasion. And no celebration is complete without special delicacies. There is a certain pride associated with incorporating the colors of the Indian national flag in our dishes as tricolor recipes gives us an opportunity to showcase the diversity of Indian cuisine.

1- ROYAL KIPTI MURGH BY ANARDANA

1. Spinach gravy: Heat oil in a pan add jeera, garlic chopped, green chilli chopped, jeera powder, chilli powder cook for a while now add spinach puree, butter cream and salt.
2. Tomato Gravy: Heat oil in a pan add chopped garlic, degi chilli paste, ginger julienne and makhni gravy, cook for a while add cream and finish with butter.
3. Egg wrap: Beat egg add salt, take a pan and put some oil and make a omelette, spread the omelette and apply some makhni gravy and put julliene chicken tikka and make a roll.
4. Plating: In a bowl place egg roll, tomato gravy and spinach gravy, garnish with cream and butter, serve hot.

2 - CHEESE CHIPOTLE PANEER QUESADILLA BY BALMY

1. Before making Quesadilla mix all the ingredients of Guacamole in a mixing bowl and keep it on a chunky consistency and keep refrigerated
2. Make the quesadillas
3. Heat a large fry pan over medium heat with a drizzle of oil. Once heated, lay one tortilla in the pan and place all the ingredients on the tortilla in a half moon style on one side of the tortilla.Sprinkle the cheese and cover it in half moon using spatula.
4. Cook for about 2-3 minutes or until golden, then carefully flip and cook another 2-3 minutes until golden and melty.
5. Serve warm with avocado Guacamole and your favorite garnishes.

3 - SAAG PANEER FROM ART OF DUM

1. Pluck the leaves from the vegetables and discard the stems. Wash thoroughly and add green chilies and boil.
2. Strain the water from the boiled leafy vegetables and give it a quick blitz in a grinder just to break down the leaves.
3. Set a pan on heat, add oil and saute dry chili, garlic and ginger, once browned add onions and cook till done.
4. Add the processed vegetables and paneer.
5. Cook for 10-15 minutes, add the spices and cook further till water is lost.
6. Add tomatoes and cook, adjust the seasoning.
7. Finish with a dollop of butter and ghee. To be packed in 350 ml paper container and accompanied with two missi rotis in butter paper pouches

4 - TIRANGA PANEER TIKKA BY GLOCAL JUNCTION

1. To prepare the red marination, take Kashmiri chilli paste and mix it with hung curd, mustard oil, chat masala, black salt and salt.
2. For white marination, use cashew paste, amul cream, cardamom powder and white pepper powder.
3. For green marination, use fresh mint and coriander leaves, garlic, green chillies, salt and black salt. Grind all the mixtures separately in a grinder.
4. Take fresh paneer and cut it into fine cubes. Once done, keep it aside and chop the bell peppers and capsicum of the same size as the paneer.
5. Once done, divide the paneer, bell peppers and capsicum in three parts and marinate them in the red, white and green marinations respectively and let it set for 5-7 minutes.
6. After the set time, insert and set it on the tandoor skewers and cook it over the tandoor. Serve it with cool mint chutney and masala lachha onions.