Monday, Sep 24, 2018 | Last Update : 06:01 AM IST

Tirangi Pulao Recipe

THE ASIAN AGE
Published : Aug 15, 2018, 12:18 am IST
Updated : Aug 15, 2018, 12:18 am IST

On the occasion of 72nd Independence Day, Maharaj Jodharam Choudhary,of Khandani Rajdhani.

Maharaj Jodharam Choudhary,of Khandani Rajdhani lays out tri-coloured home recipes that you can relish at home.
 Maharaj Jodharam Choudhary,of Khandani Rajdhani lays out tri-coloured home recipes that you can relish at home.

Tirangi Pulao Recipe
Ingredients:

  • Basmati rice, soaked and drained: 1 cup

For orange rice

  • Ghee: 2 tbsp
  • Cumin seeds: 1/4 tsp
  • Ginger paste: 1 tsp
  • Tomato  Kasmiri chilli puree: 1/4 cup
  • Turmeric powder: 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Red chilli paste: 1 tsp
  • Salt to taste

For white rice

  • Cooked basmati rice: 1 cup

For green rice

  • Ghee: 2 tbsp
  • Cumin seeds: 1/4 tsp
  • Ginger paste: 1 tsp
  • Green chilli paste: 1 tsp
  • Spinach puree 1/2 cup
  • Salt to taste

Method

  • Heat two tbsps ghee in two different non-stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
  • Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
  • Add ginger paste, red chilli powder and red chilli paste to  the first pan and sauté.
  • 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 sauté lightly.
  • Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
  • Place the green rice, white rice and orange, spreading it evenly on the plate.

66

Tirangi Dhokla

Ingredients:

  • Rice, soaked and drained: ½ cup
  • Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup
  • Yogurt: 200 gms
  • Fruit salt: 1 tsp
  • Ginger-green chilli paste: 1 tsp
  • Salt to taste
  • Oil: 2 tablespoon + for greasing
  • Mustard seeds: 1tsp
  • Asafoetida ½ tsp
  • Curry leaves: 8-10
  • Palak puree: 1 cup
  • Kashmiri chilli powder: 1/2 tsp
  • For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms
  • Orange Colour:
  • Kashmiri chilli powder: 1 tsp
  • Tomato ketchup: 1tsp
  • White batter
  • Keep one portion of the plain batter aside in separate bowl
  • Green Colour:  
  • Chopped mint leaves: 2 cup
  • Chopped coriander: 1cup
  • Chopped green chilli: 1tbsp  
  • Ginger: 1tbsp
  • Salt to taste
  • Mix the chutney in the batter

Method

  • First pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
  • For orange batter, mix one portion of batter, Kashmiri chilli powder and tomato ketchup
  • For making white batter, keep one portion of the plain batter aside in separate bowl.
  • For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
  • Now mix all the ingredients mentioned for a green layer.
  • Keep good amount of water in a big vessel on high heat.
  • Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
  • When it is done, pour one cup batter for white layer and steam.
  • Later, add the third and orange layer on top of it and steam.
  • Dhokla will be done after about 15 minutes, remove and allow to cool.
  • Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
  • Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
  • Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
  • Serve with green chutney and sweet chutney.

 

99

 

Tiranga Lassi  

Ingredients

  • Kesar syrup for orange colour: 2tbsp
  • Curd for white colour: 3 cups
  • Khus syrup for green colour: 2tbsp
  • Elaichi powder: 1tbsp
  • Sugar: 3tbsp

Method:

  • Whisk curd add sugar and elaichi powder
  • Blend kesar syrup with curd for orange colour.
  • Blend khus syrup with curd for green colour.
  • For white colour keep the curd plain.
  • In a glass, pour the khus lassi first followed by the plain white lassi and at the end pour the kesar lassi.
  • Garnish with pistachios.
Tags: tiranga lassi, tirangi pulao recipe, tirangi dhokla