Latest news with #RoopaNabar
Hans India
2 days ago
- General
- Hans India
A tricolor feast: Independence Day on your plate
This Independence Day, celebrate with more than flags and fireworks—bring the tricolor spirit to your dining table. Chef Roopa Nabar crafts vibrant recipes that honor the saffron, white, and green of our national flag, blending fresh, wholesome ingredients into dishes as beautiful as they are delicious. 1. Tiranga Pulao A festive, colorful rice dish that's as delightful to look at as it is to eat. Ingredients: (Orange Rice) ♦ 1 cup cooked basmati rice ♦ 1 tbsp ghee, ½ tsp cumin seeds, 1 tsp ginger garlic paste ♦ ¼ tsp turmeric powder, ½ cup blanched carrot puree ♦ 1 tsp red chilli paste, salt to taste (White Rice) ♦ 1 cup cooked basmati rice ♦ Salt and pepper (Green Rice) ♦ 1 cup cooked basmati rice ♦ 1 tbsp ghee, 1 tsp green chilli paste, 1 tsp garam masala ♦ 1 cup palak puree, salt to taste Method: 1. For orange rice: Heat ghee, add cumin seeds, ginger garlic paste, turmeric, carrot puree, red chilli paste, salt, and rice. Mix and set aside. 2. For white rice: Mix salt and pepper with rice. 3. For green rice: Heat ghee, add green chilli paste, garam masala, palak puree, salt, and rice. Mix and set aside. 4. Layer green rice at the bottom of a ring mould, then white rice, then orange rice. Press each layer gently. 5. Remove mould and serve. 2. Vegetable Balls in Tomato Sauce A hearty baked dish with colorful layers and a rich blend of sauces. Ingredients: ♦ Mixed vegetables, potatoes, green peas, cashews, raisins ♦ Tomato puree, garam masala, breadcrumbs, cornflour, tomato ketchup, cream, cheese, lemon juice ♦ For white sauce: butter, maida, milk, salt Method: boiled potatoes, vegetables, peas, cashews, raisins, garam masala, salt, green chilli, coriander, and cornflour. 2. Shape into balls, dip in cornflour batter, coat with breadcrumbs, and air fry. tomato sauce by cooking tomato puree with salt, sugar, red chilli powder, ketchup, and cream. 4. Make white sauce by cooking butter, maida, and milk till smooth. 5. In a baking dish, layer mashed peas puree, vegetable balls, white sauce, cheese, and tomato sauce. at 180°C for 5–6 minutes and serve hot with garlic bread. 3. Orange Kiwi Custard A chilled dessert layered with fruity freshness, perfect to end your meal on a sweet note. Ingredients: ♦ 3 tablespoons Vanilla Custard powder ♦ 2 kiwis cut into thin circular slices ♦ 1 packet orange jelly ♦ 2 cups milk ♦ 2 tablespoons sugar Method: 1. Dissolve jelly powder in 3 cups of boiling water and keep aside. 2. Dissolve custard powder in 1 cup cold milk, stirring to avoid lumps. 3. Boil remaining milk with sugar in a Prestige Dura Stone pan, add dissolved custard powder, and stir till thick. Keep aside. 8 small glasses, arrange kiwi slices at the bottom, pour custard, and refrigerate for 15 minutes. 5. Pour orange jelly over custard, refrigerate for another 30 minutes. 6. Serve chilled. These recipes don't just showcase the colors of our national flag—they celebrate the diversity of Indian cuisine. Whether you're cooking for family, friends, or just treating yourself, this Independence Day menu will make your celebrations vibrant, flavorful, and unforgettable.
News18
5 days ago
- Entertainment
- News18
Tricolour-Inspired Recipes To Celebrate Independence Day 2025
From refreshing matcha drinks and layered pulao to creative desserts, tacos, and modern kofta curry, here's how to make your August 15 spread as festive as it is flavourful. Independence Day isn't just about flag-hoisting and patriotic songs — it's also a chance to bring the colours of the Tiranga to your table. Whether you're hosting a get-together, packing a special lunch, or simply want to treat yourself, these recipes by top chefs transform everyday ingredients into vibrant tributes to the nation. From refreshing matcha drinks and layered pulao to creative desserts, tacos, and modern kofta curry, here's how to make your August 15 spread as festive as it is flavourful. Coconut & Mango Matcha by Chef Parth Gupta, Bloom Cafe and Cakery Prep Time: 10 min Ingredients: Mango Compote: 150 g ripe mango (diced), 15–20 g sugar, 10 ml water, few drops lemon juice (optional) Coconut Layer: 100 ml coconut milk, 50 ml chilled water, 10–15 g sugar (optional) Matcha Layer: 2 g matcha powder, 50 ml hot water (75–80°C), 5 g honey/syrup (optional) Method: Mango Compote: Cook mango, sugar, and water until soft (5–7 min). Lightly mash, cool. Coconut Layer: Mix coconut milk with chilled water; sweeten if desired, keep cold. Matcha: Sift matcha, whisk with hot water until frothy; sweeten if desired. Assemble: Glass → mango compote → pour coconut milk over spoon → top with matcha poured over spoon. Serve immediately. Tiranga Pulao by Chef Roopa Nabar, TTK Prestige Ingredients: Orange: 1 cup rice, 1 tbsp ghee, ½ tsp cumin, 1 tsp ginger-garlic paste, ¼ tsp turmeric, ½ cup carrot puree, 1 tsp red chilli paste, salt White: 1 cup rice, salt, pepper Green: 1 cup rice, 1 tbsp ghee, 1 tsp green chilli paste, 1 tsp garam masala, 1 cup palak puree, salt Method: Orange Rice: Sauté cumin & ginger-garlic in ghee; add turmeric, carrot puree, chilli paste, salt, rice. White Rice: Season with salt & pepper. Green Rice: Sauté chilli paste & garam masala in ghee; add palak puree, salt, rice. Layer green → white → orange in ring mould, press lightly, unmould & serve. Desi Mutton Keema Tacos by Chef Nirvaan Thacker Ingredients: 1 cup Blue Tribe plant-based mutton keema, oil, 2 tsp each garlic & ginger paste, 1 onion (chopped), 1 cup tomato puree, spices (½ tsp turmeric, 1 tsp coriander, 1 tsp garam masala, 1 tsp amchur, 1.5 tsp red chilli), salt, 2 tsp coconut sugar, water, taco shells, vegan cheese, coconut yogurt chutney, salsa, diced tomatoes, lettuce Method: Sauté garlic in oil until golden; add ginger, onion, cook till translucent. Stir in tomato puree & spices; simmer 4–5 min. Add sugar & keema with splash of water; cover & cook 5–6 min until dry. Serve in taco shells with cheese, chutney, salsa, tomatoes & lettuce. Orange Kiwi Custard by Chef Roopa Nabar, TTK Prestige Ingredients: 3 tbsp custard powder, 2 kiwis (sliced), 1 pkt orange jelly, 2 cups milk, 2 tbsp sugar Method: Make jelly per packet instructions; cool. Mix custard powder with 1 cup cold milk. Heat remaining milk with sugar; add custard mix, cook until thick. Cool. In glasses: kiwi slices → custard (chill 15 min) → jelly (chill 30 min). Serve cold. Modern Tri-Colour Kofta Curry by Chef Nirvaan Thacker Gravy: Heat 2 tbsp oil, add cumin, cinnamon, cardamom, cloves. Add onion, ginger, garlic; cook till soft. Stir in 6–7 pureed tomatoes, turmeric, chilli, jaggery, salt; simmer. Blend soaked cashews, stir into gravy; finish with kasuri methi. Seekh Kebabs: Pan-sear thawed Blue Tribe plant-based chicken seekh kebabs until charred. Assemble: Pour gravy in bowl, arrange kebabs on top. Drizzle cashew/coconut cream for white, garnish with microgreens for green. Serve with roti or rice and lemon-dressed microgreen salad. view comments First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
