A simple & sizzling recipe of Tiranga Paneer Shehzadi Tikka for Republic Day

Ingredients

Hung yoghurt: 250 ml

Garlic paste: 1 tbsp

Ginger paste: 1 tbsp

Mustard oil: 1 tbsp

Fresh lime juice: 2 tbsp

Salt: 1 tsp

Tandoori orange colour (optional): ¼ tsp

Garam masala: ½ tsp

Black pepper: ½ tsp

Kasmiri red chilli powder: 2 tsp

Palak paste: 100 gm

Cream cheese: 50 gm

Green chilies (finely chopped): 2

Paneer cut into 3.5cm roundels in three batches: 100 gm

Oil to baste

Method

- Whisk the yoghurt

- Add in all the ingredients (except paneer) in three batches, one with chilli, another with palak, and the thrid with cream cheese and mix to make a fine paste

- Divide paneer in 3 separate bowls

- Rub the marinade lightly on the paneer pieces

- Let it rest for at least 4 hours in the refrigerator

- Arrange the paneer on the skewers leaving 1 cm space between cubes

- Arrange skewers in tandoor. Baste with oil at intervals

- Remove from tandoor and serve hot with onion rings, lemon wedges and a fresh green salad of your choice

(Courtesy: Prem K Pogakula, Executive Chef, The Imperial, New Delhi)

Ingredients

Arborio rice: 100 gm

Onion: 20 gm

Garlic: 10 gm

Thyme: 2 sprigs

Vegetable stock: 500 ml

Salt: 10 gm

Black pepper powder: 3 gm

Shimeji mushrooms: 50 gm

Baby carrots: 50 gm

Asparagus: 50 gm

Extra virgin olive oil: 50 ml

Method

- Heat a pan and add olive oil

- Sauté garlic and onion

- Add Arborio rice and sauté. Add vegetable stock, salt, thyme and cook for 8 minutes

- Blanch baby carrots, asparagus and shimeji mushrooms

- Puree half of each vegetable

- Divide the rice into three parts and cook each for 8 minutes more adding stock if required

- When al dente, add different purees in each part and add butter and parmesan cheese

- Lightly sauté the blanched vegetable in olive oil and add seasoning

- Spoon different coloured risotto next to other in a dish and top with sautéed asparagus, baby carrots and shimeji mushrooms

(Courtesy: Renaissance Hotel Bengaluru Race Course Road)

Ingredients

Refine flour: 500 gm

Egg (whole): 5

Salt: 5 gm

Pepper: 5 gm

Garlic: 15 gm

Butter: 10 gm

Parmesan (grated): 50 gm

For colour

Spinach puree: 10 gm

Saffron: 3 gm

Method

- Mix the flour and salt together on a work surface and form a well

- Beat eggs and water in a bowl

- Pour half the egg mixture into the well and keep half

- Knead a dough. Add the remaining egg mix in small quantities while kneading

- Make the different coloured pasta by adding saffron puree or saffron

- Knead the dough until smooth (8 to 10 minutes). Add more flour if the dough is too sticky

- Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour

- Sheet the dough, and cut them in to thin strips to make tagliatelle

- Blanch the pasta until al dente

- Heat a pan, and sauté garlic in butter

- Add salt and pepper to taste and garnish with parsley and cherry tomato

(Courtesy: Sidharth Bhardwaj, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort and Spa)

Ingredients

Eggs: 8

Sugar: 60 gm

Flour: 300 gm

Rich cream: 150 gm

Orange puree: 50 gm

Kiwi puree: 50 gm

Vanilla essence: 5 ml

Method

- Pre-heat the oven to 185 degree

- Place a baking silmat on the baking tray (15/12 inches)

- In a large bowl or electric food mixer, whisk eggs and sugar, until light and fluffy. Add vanilla extract

- Sift in flour and using a large metal spoon, fold it into the egg mixture

- Pour the mixture into baking tray and bake at 185 degree for about 14 minutes. Or until the center of the cake is slightly spongy and the edges have shrunk a little from the sides of the tin

- Remove tray from oven and allow it to cool

- When the cake is cool, cover with whipped cream

- Divide it into 3 equal parts; spread the orange puree sparingly over the 1st part of the cake

- Repeat the same procedure with other two parts, one with cream and one with kiwi puree.

- Sprinkle caster sugar or dust with icing sugar

- Roll the sheets and make equal size cylindrical rolls

- Cut in even sizes and serve at room temperature

(Courtesy: Sidharth Bhardwaj, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort and Spa)

Ingredients

Milk (Full cream): 1500 ml

Green cardamom powder: 5 gm

Sugar: 75 gm

Saffron: 5 gm

Basil leaves(tulsi) fresh: 2 tbsp

Almonds (blanched, skinned, slivered): 1 tbsp

Pista (slivered): 1 tbsp

Cream: 3 tbsp

Method

- Pour milk into a wide, heavy pan and bring to boil over high heat, stiring constantly

- Lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 per cent.

- Stir the sides of the pan constantly to avoid scalding.

- Now add nuts and cardamom seeds, stir well, divide into 3 portions

- Add saffron strands to one part, basil leaf puree to another, and cream to the third part.

- Let it cool

- Pour the mixture into kulfi molds alternating and distributing evenly

- Cover and freeze until set, about 6 hours

(Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, Delhi)

Ingredients

Milk: 500 ml

Custard powder: 25 gm

Sugar: 100 gm

Whipping cream: 800 gm

Gelatin: 20 gm

Pista powder: 100 gm

Orange crush: 100 ml

Vanilla essence: 5 ml

Method

- Soak gelatin with luke-warm water and keep aside

- Mix milk, vanilla custard powder and sugar to form custard

- Combine gelatin with custard and keep aside till it is at room temperature

- Add cream and divide into three portion

- Add pista powder to one portion and orange crush to another

- Set in three layers vanilla sponge

- Chill for at least 8 hours

- Serve

(Courtesy: Kasiviswanathan, Executive Chef, Radisson Blu Atria Bengaluru)