Indian recipes for Independence Day

Masterchef Arunava Mukherjee, Courtyard by Marriott, recommends:Choley Bhature Ingredients:Maida: 2 cups Yeast: 1 pouchYogurt: 1 cup vegetable oil: 2 tbsp Chick peas: 200gms Ginger paste: 1/2 tspGarlic powder: 1/2tsp Cumin seeds: 1 tsp Oil: 2 tbsp Coriander leaves: 2 tbsp Mint leaves: 6-7Turmeric powder: 1/2 tsp Chilli powder: 1/2 tsp Bay leaves: 2-3 Cloves: 2-3 Garam masala: 1/2 tsp 1 medium-sized, finely chopped onion1 big tomato1/2 cup waterSalt to tasteMethod:BhatureTake yeast and soak in lukewarm water for five-10 minutes. Take all the ingredients and mix well. To this, add the yeast and make soft dough. If need be, add a little water and keep aside for four-five hours. The longer kept, the better it is. Roll like pooris but slightly thicker than regular pooris. Fry till golden brown.CholeySoak chick peas in water overnight. Take 2 tbsp of oil in a pressure cooker and heat it. Add garlic powder and make it dark brown. Then add cumin seeds and fry till. Now add bay leaves, cloves, and diced onions. Fry until they are light brown.Now add the rest of the ingredients including water except the coriander and mint leaves. Close the pressure cooker and wait for 3 whistles or cook for 5-7 minutes. Also, garnish with thinly sliced long pieces of onion and a lemon split into 4 pieces.Ambar Mahajan, owner, Cafe Bean Garu, recommends:Tiranga Pizza DosaTopped with pesto, roasted red pepper and cheese, served with sambhar, podi chutney, pesto dip and coconut chutney. The Saffron colour is lent by the tomato salsa, the Cheese lends the white whereas the pesto imparts the green colour to the dish.Pizza dosa base: 100gmBoiled Rice: 100 gmsRaw Rice: 100 gmsUrad Dal : 20 gmsChanna Dal: 25 gmsSalt: 5 gms        Sugar: 5 gms 

MethodSoak all ingredients — boiled rice, raw rice, urad dal and channa dal for 1 hour. Drain this. Add this mixture to wet grinder and grind with water till it’s a fine batter. Let the batter rest for 8 hours. Add salt and sugar to this.Cheese: 100gmPesto: 30 gmsTomato salsa: 30 gms Tomato: 30 gmsBell pepper: 15 gmsGreen chillies: 3 gmsAjwain powder: 2.5 gmsOil: 0 mlSalt: 3 gmsMethodHeat oil in a pan. Add the chopped tomatoes, bell pepper and green chillies to this. Add the ajwain powder and let it cook for 5 minutes. Add puree and strain. On a hot tawa, add the dosa batter to form a pizza base. Top the dosa with tomato salsa, cheese and the pesto. Serve hot with sambhar, podi chutney, pesto dip and coconut chutney.