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  Life   Food  26 Jan 2020  Tricoloured recipes

Tricoloured recipes

THE ASIAN AGE.
Published : Jan 26, 2020, 1:26 am IST
Updated : Jan 26, 2020, 1:26 am IST

Executive chef Avinash Kumar, Novotel Imagic Khopoli, shares the spirit of patriotism and nationalism with tri-colour recipes.

Tacos with Tomato salsa, Sour cream and Gaucamole Flour tortilla
 Tacos with Tomato salsa, Sour cream and Gaucamole Flour tortilla

Tacos with Tomato salsa, Sour cream and Gaucamole Flour tortilla

Ingredients

 

Tortilla

  • Refined flour 125 gm.
  • Maize flour 25 gm.
  • Salt to taste
  • Sugar 2 gm.
  • Baking powder 2 gm.

Tomato Salsa

  • Tomato 50 gm.                        
  • Onion10 gm.
  • Green chilli2 gm.
  • Freshcoriander4 gm.
  • Tomato juice10 ml.
  • Tabasco sauce2 ml.

Sour cream

  • Hung curd 25 ml.
  • Fresh cream 25 ml.
  • Salt  2 gm.
  • Fresh coriander 2 gm.
  • Lemon juice3 ml.

Guacamole

  • Avocado 80 gm.
  • Salt to taste
  • Pepper 1 gm.
  • Lemon juice 3 ml.
  • Onion 4 gm.

Garnish

  • Apple wedges 80 gm.
  • Bread crumb 100 gm.
  • Salt to taste
  • Pepper 1 gm.
  • Spinach julienne 10 gm.
  • Radish julienne 10 gm.
  • Carrot julienne 10 gm.
  • Turnips slice 5 gm.
  • Bellpeppers 3 gm.

Method

 

  • Mix all the ingredients of flour tortilla and knead it well.
  • Mix separately all ingredients of tomato salsa, sour cream and guacamole.
  • Make 4 flat sheets of flour dough on skillet and cook slightly from both sides.
  • Boil apple wedges in cinnamon and lemon flavoured water.
  • Add salt pepper in apple wedges and crumb it well.
  • Assemble them as shown in picture and serve tacos with salsa, sour cream and guacamole

Aamras and Shrikhand with Pista Poori

Ingredients

  • Mango pulp  100 ml
  • Hung curd  100 ml
  • Sugar 20 gm.
  • Pistachio powder   25 gm.
  • Flour 125 gm.
  • Salt to taste

Method

  • Mix mango pulp with little bit of water and sugar and strain it.
  • Mix a hung curd with saffron, sugar and green cardamom powder an leave it for overnight
  • Knead dough by mixing flour, pistachio powder, salt and water.
  • Make Poori from the dough, fry till it becomes fluffy andcrispy.
  • Serve hot Poori with chilled aamras and shrikhand.

Green tea mousse with white chocolate parfait

 

Ingredients

  • Green tea 20 gm.
  • Whipping cream 50 gm.
  • White chocolate 100 gm.
  • Fresh cream 100 gm.
  • Gelatine 5 gm.
  • Water 15 ml.

Method

  • Boil fresh cream and add melted white chocolate in it.
  • Add green tea powder and whipped cream in the mixture and keep aside.
  • Add melted gelatine in the mixture and put in desired mould.
  • Set it in chiller for half an hour. Assemble it as shown in the plate and garnish with rose petals.

Trio cup cakes

Ingredients

  • Refined flour 150 gm.
  • Whole egg 3 no.
  • Baking powder 2gm.
  • Baking soda 2gm.
  • Curd 66 gm.
  • Oil 150 ml
  • Grain sugar 133 gm
  • Whipped cream 100 gm

Method

 

  • Mix whole egg and grain sugar together in a bowl. Now add all dry ingredients into it.
  • Now add curd and mix well. At last mix oil and it will get fluffy.
  • Put the mixture in muffin moulds and bake it at 180 degree Celsius for 10- 12 minutes.
  • Now make three types of whipping cream by using spinach puree and beetroot puree. And pipe it as shown in the picture.

Tags: food and recipes