Actress Mary Millben greets India on Independence Day with melodious rendition of the National Anthem
Millben said she has developed a deep affection for India through her study of Hindi.
By PTI |
Agencies
Millben has performed for three consecutive US Presidents-- George W Bush, Barack Obama and Donald Trump.
WASHINGTON: Mary Millben, a prominent African-American Hollywood actress and singer, on Saturday greeted Indians on the occasion of the country's 74th Independence Day and joined the virtual global celebration with a melodious rendering of the National Anthem.
"Today marks an important day in India for the Indian-Americans and Indians all over the world - India's Independence Day. I want to send my warmth to President Ram Nath Kovind, Prime Minister Narendra Modi, Ambassador Taranjit Singh Sandhu and to all of India as you celebrate this 74th Independence Day,” Millben said.
Millben, 38, who is a Helen Hayes Award nominee, featured the virtual entertainment performing India's National Anthem for the 2020 Nudge Forum (global edition).
The inaugural forum is a 24-hour non-stop global platform featuring world leaders and stakeholders coming together for India's development and in celebration of India Independence Day.
"Since we are unable to celebrate together today, our hearts can all unite virtually in the spirit of freedom. America and India, the world's two largest democracies, share the value of freedom," said Millben, who spent the past several months learning Hindi and preparing for the National Anthem from an Indian teacher.
“As an American small business owner, I have found India to be a welcoming demographic for global enterprise,” she said.
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Millben said she has developed a deep affection for India through her study of Hindi.
"As an actress/singer in Hollywood, I have grown a deep affection for India through my study of Hindi, my deep immersion into India's culture, music and cinema, and so much more thanks to my beloved Hindi coach Dr Moxraj, First Cultural Diplomat and Teacher of Indian Culture at the Embassy of India in Washington, DC,” Millben said.
The US-India Strategic and Partnership Forum has hailed Millben's performance of India's National anthem for the Nudge Forum.
"Excellent rendition of Jana Gana Mana by Mary Millben on the occasion of India's Independence Day," the USISPF said in a tweet.
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“Beautiful! Thank you, Mary Millben, for using your gift of music to bring countries and cultures closer together,” the Indiaspora, a high-profile diaspora group of some of the top Indian American corporate executives and leaders, tweeted.
Millben has performed for three consecutive US Presidents-- George W Bush, Barack Obama and Donald Trump -- and featured at the White House, the United States Congress among others.
The Covid-19 pandemic may have thrown a wrench into the Independence Day celebrations around the country, but you can always throw yourself a party in quarantine by donning an apron and cooking delectable dishes in your kitchen.
Here are some easy-peasy lemon-squeezy recipes that you can follow to cook yourself a yummy I-Day feast.
The Covid-19 pandemic may have thrown a wrench into the Independence Day celebrations around the country, but you can always throw yourself a party in quarantine by donning an apron and cooking delec..
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Ingredients:
Silken Tofu: 200 g Baby Spinach: 100 g Cep Mushrooms: 50 g Porcini Mushrooms: 50 g Fresh Parsley: 10 g Fresh Basil: 10 g Fresh Sage: 10 g Micro Greens: 10 g Wild Garlic: 20 g Onions: 50 g Olive Oil: 100 ml Black Pepper Crushed: 5 g Rock Salt: 2 g Paprika Powder: 2 g Quinoa: 20 g
Method:
-In a pan, heat Olive oil, sauté Onion and Garlic, season with fresh Sage, Paprika powder, and -Black Salt and make a nice mixture
-Now make the fine paste of the mixture and divide it into two parts
-Marinade the steak of the tofu with one half of the mixture and grill it on a slow flame
-Boil and soak the quinoa, make another paste of the soaked quinoa with the remaining second half of the mixture
-In a pan sauté the baby spinach, fresh sage, parsley, and basil
-Cut the cep mushrooms in a rectangle shape and grill them from both the sides
-Boil the Porcini mushroom and make a smooth puree of it mixing with wild garlic, olive oil, black salt, and black pepper
-Apply the porcini mushroom puree on the grilled cep mushrooms
-Pour the quinoa paste on the base of the plate overlapping the grilled steak of the tofu and the sautéed greens
Butter: 250 g Breakfast Sugar: 250 g Eggs: 5 Refined Flour: 250 g Baking Powder: 5 g Pista puree: 50 g Orange Zest: 2 Vanilla Essence: Few drops White Chocolate: 150 g Orange chocolate colour: 4 g Green chocolate colour: 4 g Butter Cream: 200 g
Method:
-Preheat the oven to 180°C. Grease a 3no. 20Cm loose-bottomed cake tin and line the base with parchment paper
-Using an electric mixer beat butter and sugar until light and fluffy
-Add eggs one at a time, beating well and add vanilla essence
-Gradually add flour, baking powder, salt, khoya and sliced dry fruit, beating just until combined
-Divide the mixture into three parts and then add pistachio puree in one mix and orange zest in the second, third mixture is plain
-Pour the mix on three different cake tins and bake it for 20 minutes. Bake until a toothpick in the centre of the cake comes out clean
-Let cool in a pan for 15 minutes. Invert onto a rack and turn upright to cool completely
-Cut it horizontally. Apply sugar syrup on cake layer
-Take the Pistachio layer of cake. Apply butter cream. Place the vanilla layer, again cover it with butter cream at top place orange cake and cover it with cream on the top and side
-Now melt chocolate in a microwave and divide into three-part and make three different colors
-Tempered the chocolate and spread it on a marble top and make a chocolate fan of three colors
-Garnish with three different colors chocolate fan
Courtesy: Rahul Chahar (Pastry Chef - Vivanta New Delhi, Dwarka)
Pumpkin: 600 g Shallots: 5-6 Garlic cloves:-3-4 Olive oil: 1 tbsp Salt: To taste Pepper: To taste Walnut: 60 g Parmesan Cheese: 100 g Oregano: A sprig
Ingredients for Ravioli Dough:
All-Purpose Flour: 250 g Egg yolk: 8 Whole Egg: 1 Olive Oil: 20 g Salt: 25 g
Method:
-Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth .Wrap in plastic wrap and refrigerate for at least 1 hour
-Preheat the oven to 200 degree celsius and cut the pumpkin into small cubes coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes
-After cooling down the pumpkin make it fine chopped. Add crushed walnut, parmesan cheese , salt, pepper
-When the dough is ready, cut into 8 pieces. Each Piece will be a layer of ravioli dough
-Put about ½ tbsp of filling into each ravioli. Press the edges together to prevent them from opening
-Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes. Add cream and bring to boil while stirring. Add salt and pepper to taste. Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also
-Meanwhile, cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked
-Transfer into the saucepan and add the fresh oregano leaves and stir to coat the ravioli
-Serve immediately sprinkled with parmesan cheese and chopped walnuts
Courtesy: Chef Rajan Rajani, Executive Chef, Hotel Sahara Star
Ingredients for Ravioli Filling:Pumpkin: 600 gShallots: 5-6Garlic cloves:-3-4Olive oil: 1 tbspSalt: To tastePepper: To tasteWalnut: 60 gParmesan Cheese: 100 gOregano: A sprigIngredients for Ravioli D..
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Ingredients for Quinoa Cakes:
Water: 1 cup Quinoa: ½ cup Large eggs, beaten: 4 Plain bread crumbs: 1 cup Grated Parmesan cheese: 1/4 cup Goat cheese, crumbled: 100 g Onion, diced finely: ½ cup Chopped chives: ¼ cup Olive oil: 4 tbsp Salt & Freshly ground black pepper
Ingredients for Roasted Red pepper Sauce
Red peppers: 2 Olive oil: 1 ½ tbsp Small garlic clove, crushed: 1 Small white onion, roughly chopped: 1 Vegetable stock: 100 ml Sugar to taste (optional)
Ingredients for Basil Chive Cream
Creme fraiche: 3/4 cup Chopped basil leaves: 1/4 cup Chopped chives: 2 tbsp Fresh lemon juice: 2 tsp Salt & Freshly ground black pepper
Method to make Quinoa cakes
-Combine the water, quinoa, ½ teaspoon of salt, and ¼ teaspoon of pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for about 15 minutes, until all of the liquid is absorbed into the quinoa. Remove from the heat and let cool slightly. -Stir together the quinoa, eggs, bread crumbs, cheeses, red onion, and chives in a medium bowl to combine. Season with salt and pepper. -Heat 2 tablespoons of olive oil in a large skillet over medium heat. Form the quinoa mixture into 12 patties. -Heat the oil in a frying pan on medium heat. Working in batches, cook the patties for 4 to 5 minutes per side, adding more oil as needed, until golden brown.
Method to prepare Roasted Red pepper Sauce
-Heat oven to 200C -Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened -Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers -Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh -Heat the olive oil in a frying pan. When hot, fry the garlic and onions for a few mins -Add the chopped peppers and continue to fry for a few mins, stirring to combine everything -Add the vegetable stock, bring to the boil, then allow it to reduce a little -Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste -Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat
Method to prepare Basil Chive Cream
-Stir together the crème fraiche, basil, chives, and lemon juice in a small bowl to combine. -Season with salt and pepper, to taste and refrigerate to chill.
Final Assembling :
-Top each quinoa cake with a dollop of cold basil chive cream cream and serve with warm red pepper sauce on the side. -Garnish with fresh chives and microgreens
Courtesy: Chef Anurudh Khanna, Multi Property Executive Chef - The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa.
Ingredients for Quinoa Cakes:Water: 1 cupQuinoa: ½ cupLarge eggs, beaten: 4Plain bread crumbs: 1 cupGrated Parmesan cheese: 1/4 cupGoat cheese, crumbled: 100 gOnion, diced finely: ½ cupChopped chives..
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Ingredients:
Cornitos Nachos Melange: 1 pkt Carrot julienne: 1 piece Cucumber julienne: 1 piece Chopped Garlic: 7-8 cloves Chopped Ginger: 20 g Chopped red chili 8-10 Superfine sugar: 20 g Lemon Juice: 4 tbsp Mint Leaves: A few Spring Onion: 50 g Coriander: 1 bunch Iceberg Lettuce: 1 bunch Pomegranate: 10 g
Method:
-Wash and peel, carrot and cucumber cut into fine julienne
-Wash and clean the iceberg and shred into long thin strip, give ice-bath to ice-berg
FOR MARINATION
-Squeeze the lemon into a large bowl, add ginger, garlic, chopped chill, some salt, some sugar and mix it together, dressing is prepared
-Take another mixing bowl, hand break the lettuce, then add the julienne carrot and cucumber, then springs onion, then fresh coriander and mint
-Add prepared dressing over the veggies, keep it aside for 15 minutes so that veggies extract the flavour of marination
FOR PLATING
-Take out the mélange nachos over a platter, place a spoon full of stuffing over the mélange nachos add few pomegranates over it, and repeat the same process with rest of the nachos
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