This recipe collection offers a vibrant way to celebrate Indian Independence Day with a delicious tri-colored menu! We’ll be making Tiranga Ravioli, a layered pasta dish, Tiranga Pastry, a colorful cake, and Tiranga Phirni, a rich rice pudding. As a bonus, we’ll also whip up some refreshing Kiwi Pineapple Pani Puri, a street food favorite with a unique twist!
So, get ready to impress your guests and celebrate India’s Independence Day in style with this exciting and delicious menu!
Tiranga Ravioli by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Regular-Pasta Semolina : 250 Grm
Refined flour : 250 Grm
Salt : 10 Grm
Egg Yolk : 12 nos
Beetroot paste : 100 Grm
Spinach Paste : 100 Grm
MAKING THE RAVIOLI DOUGH:
=Sift flour and salt together.
=Place flour mixture on a board, making a well in the center of the flour.
=Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
=Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
=Make three kind of dough, one is beetroot dough, second is spinach dough and third one is regular
=Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
=Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick)
=Merge the sheets according to the colors while merging the sheets applied the egg wash in every layers let it rest for 15 minutes, cut into a very thin sheets (about 1/16 to 1/8 inch thick)
FILLING THE RAVIOLI:
=Drop about 1 to 1 1/2 tea spoon of filling about 1 1/2 inches apart all along the dough.
=When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
=Using your fingers, gently press dough between each dab of filling to seal it.
=Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI:
Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI:
=Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
=Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
=Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
=Serve hot.
Tiranga Pastry by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Eggless cake mix : 1kg
Water: 550 ml
Oil: 50 ml
Vanilla essence: 05 ml
Orange bakery colour: 05 ml
green bakery colour; 05 ml
butter cream icing: 500 Grm
Butter unsalted: 300 Grm
Icing sugar: 300 Grm
=Mix together water, oil, essence and the cake premix.
=Separate the mixture into three parts, in one part add few drops of green food colour and in another part add few drops of orange colour.
=Pour all three batters into trays and bake in oven at 180-degree C temperature for 15 minutes.
=Cool the sponge and cut in thin layers for making pastry.
=Beat butter, essence and icing sugar thoroughly to make the icing, now divide the icing into 3 parts.
=Add orange color in one part and green color in another part.
=Now arrange different colored sponge one on another decorate with three different icings in a design as desired and cut into pastry size pieces.
Tiranga Phirnee by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Basmati Rice: 1kg
Sugar: 500 Grm
Almond: 10 Grm
Pistachio: 10 Grm
Grated Carrot: 10 Grm
Saffron: 1 grm
Full Fat Milk: 1 ltr
Method:
=Soak the Basmati rice in water for 20-30minutes.
=Coarsely Grind the rice by adding little water.
= In a Pan, Boil of full fat milk, Stir occasionally on low flame until the milk thickens.
= Add the coarsely ground rice mixture. Stir continuously to avoid formation of lumps.
Boil the milk until the rice is cooked.
= Finally add 1/2 cup sugar, rose water and cardamom powder.
For the tiranga/ tricolour phirni
First layer- Carrot phirni:
=Take 4 tsps of the plain phirni in a small saucepan.
=Add grated carrot,little sugar and milk and cook it until the carrot is completely cooked.
=Add saffron strands and keep it to cool.
Second Layer – Almond phirni:
=Take 4 tsp of plain phirni in a saucepan.
Add almond paste(Grind Almond powder with milk)
= Add little additional sugar, almond essence and chopped almonds and cook it for sometime.
Third layer- Pistachio phirni:
Take 4 tsp of plain phirni in a saucepan. Add pistachio paste(Grind pistachio and milk).
= Add little sugar,pistachio essence, chopped pistachios and cook it for sometime. I have added a drop of green food color to enhance the color. It is totally optional.
= To layer the phirni, you can take a glass Add a tsp of each phirni starting from pistachio, almond
and last carrot phirni.
=Garnish with saffron strands, almonds and pistachios.
Tastes best when chilled
