Six tricolour recipes you can try at home

Honour 69 glorious years with a delicious spread of tricolour food to mark this special day. Here are a few recipes you can try at home.

Tricolour macarons

For the macarons

• 6½ tbsp / 100 gms Caster sugar
• 6½ tbsp / 100 gms Almond powder
• 70 gms Egg whites
• 4¼ tbsp / 65 gms Caster sugar
• 1 tsp / 5 ml Liquid food colouring (green and orange)

For the ganache

• 300 gms White chocolate, chopped
• 6½ tbsp / 100 gms Cream
• 1 tsp Vanilla extract

Method

For the macarons, sift the powdered sugar and almond powder together so that there are no lumps. In a separate bowl, beat the egg whites until they start to froth. Then add in the caster sugar and whisk until stiff peaks are formed. Mix the stiff egg white meringue with the powdered sugar and almond mixture. Divide the mixture in two bowls. Add the green food colour in one and orange in the other. Use a spatula to mix till the batter flows freely. Pipe this batter onto a baking tray lined with parchment paper, in circles around one-inch wide, evenly spaced one-inch apart. Set the tray aside for 30 minutes. Bake for 10-12 minutes at 165°C / 330°F. Cool completely before removing from the baking sheet.

For the ganache, heat the cream in a pan over medium heat; bring to the boil. Remove the pan from the heat immediately and add vanilla; let it infuse with the cream for 10 minutes. Place the chopped chocolate in a stainless steel bowl. After 10 minutes, return the infused cream to the stove and simmer over medium heat. As soon as the cream is heated, strain it into the bowl of chocolate. Let it stand for five minutes and then stir with a whisk until smooth. Keep aside to cool and refrigerate. To assemble, pair similar-sized, different coloured macaron shells together. Pipe the ganache onto one shell from each pair. Do not over fill or else it will ooze out once sandwiched. Gently press the shells together. Store in an airtight container.

Recipe courtesy: Chef Olivier Vincenot, Corporate Chef at Foodhall

Republicana

Ingredients

• Layer 1
• Green apple syrup

Layer 2 - Blend it all with ice

• Banana smoothie
• 90 ml Cream
• 90 ml Milk
• 30 ml Coconut syrup

Layer 3 - Blend it all in with ice

• Carrot
• 90 ml Cream
• 90 ml Milk
• 60 ml cream

Method

Pour Green syrup in a tall glass, topped with banana blended smoothie and carrot smoothie. Stir all layers before drinking.

Recipe courtesy: London Taxi Bar manager, Amey Kamtekar

Tiranga lasagna

Ingredients

• 8 Lasagna sheets
• 250 gms Fresh spring tomato
• 150 gms Spinach
• 250 gms Onions
• 15 gms Garlic
• 150 gms White sauce
• 150 gms Tomato sauce
• 100 gms Parmesan cheese or mozzarella
• Salt and pepper to taste
• An oven proof glass bowl (3 inch width-5 inch height)

Method

Soak the lasagna sheets in water till it becomes  soft. And drain well. Blanch and chop the tomato and spinach. Sauté both the ingredients And cook separately. Put the lasagna sheets in an oven proof glass bowl, add the sautéed spinach and cheese than add another lasagna sheet and add white sauce and cream. Then add one more lasagna sheet add sautéed tomato and cheese than Add for the final lasagna sheet, add tomato sauce and white sauce and add parmesan cheese or Mozzarella cheese. Bake at 200 Celsius in a preheated oven till cheese changes colour. Cut it to reveal the tricolour of the flag.

Recipe courtesy: Kamlesh Rawat, executive chef, Radisson Mumbai Goregaon

The Tricoloured Raan

Ingredients

• 1 to 1.5 kg Lamb leg (raan)

For marination

• 1 tbsp Red chilli paste
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• Salt to taste
• 50 ml Oil

For red gravy

• 20 gms Red chilli powder
• 30 gms Coriander powder
• A pinch of jeera powder
• A pinch of turmeric powder
• 1 tbsp Garlic paste
• 1 tbsp Chilli paste
• 250 gms Yoghurt

For White gravy

• 200 gms Cashew nut paste         
• 100 gms Butter
• 25 gms Fresh cream
• 5 gms Garam masala

For green gravy

• 200 gms Cashewnut paste
• 40 gms Coriander paste
• 50 gms Coconut paste
• 5 to 6 chillies used to make a paste

Method

Clean the raan and give it a tandoori cut, dry it with a towel and make sure it’s at room temperature. Marinade it in the above-mentioned spices and leave it for 40-48 hours. Remove it and get it to room temperature. After that take oil in a pan and cook the raan for two to three hours. Keep flipping it every 20-30 minutes. Keep the stock made when the mutton leaves water aside. Now, mix the above mixture to make the red sauce and then cook it for some time. Take butter in a pan and mix cashew nut paste, fresh cream, garam masala and add the stock of the mutton to make the white sauce. Make the green sauce similarly by adding the respective ingredients. Place the raan on a big plate after cooking it and put the three sauces in the red, white and green order. Garnish with coriander, salli wafers and boiled egg slices.

Recipe courtesy: Chef Nafisa Kapadia, The Bohri Kitchen

Tri colour mousse

Ingredients

• For orange mousse
• 120 gms Heavy cream
• 120 gms Orange puree
• 200 gms White chocolate
• 240 gms Whipped cream
• 2 Egg yolks
• 40 gms Caster sugar
• 2 leaves of Gelatin
• 2 drops Food colour

For pistachio mousse

• 120 gms Heavy cream
• 120 gms Pistachio paste
• 200 gms White chocolate
• 240 gms Whipped cream
• 2 Egg yolks
• 40 gms Caster sugar
• 2 leaves of Gelatin
• 2 drops of green colour

For vanilla mousse

• 120 gms Heavy cream
• 200 gms White chocolate
• 240 gms Whipped cream
• 2 Egg yolks
• 40 gms Caster sugar
• 2 leaves of Gelatin
• 5 ml Vanilla extract

Method

In a heavy sauce pan take the cream and puree. Heat it around 60 c. Then pour in yolk and sugar. Mix it and put it back in sauce pan cook till 72 c. Add soaked gelatin. Pour in chocolate, mix well and keep aside. Meanwhile add the whipped cream, fold in the cold chocolate batter then add colour. Use the same process  to make the other two mousses

Assembling

First layer the green mousse at the bottom. In the middle layer white mousse. On top layer the orange mousse. Add a dollop of whipped cream. Decorate with  white chocolate curl.

Recipe courtesy: Chef Amit Bhatia, Executive Chef, The Chocolate Spoon Company Pvt Ltd

Greek Yogurt and Apple Crumble

Ingredients:

• 3 large apples (corded and thinly sliced)
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 90 gms Greek yoghurt
• 40 gms Granola
• Orange and green food colour

Method

Cut the apple thinly sliced, heat the medium nonstick skillet on medium heat, add water and bring to boil, stirring the apple and brown sugar and cook, stirring frequently for five minutes. Add ground cinnamon and cook for five minutes until apples are golden brown and soft. Scrape apple into bowl and cool slightly. The apples can be made a day in advance and stored, covered in refrigerator. Using eight ounce glasses, layer coloured greek yogurt, apples and granola in a way you desire ending with apple on top. Garnish with dollop of yoghurt  and granola and thinly sliced apples.

Recipe courtesy: Chef Tushar, Head Chef at Garde Manger Cafe