B-Town all-praise for frontline Covid warriors on 74th Independence Day; Big B, Akshay thank them for their service
Big B and Akshay Kumar thanked the Covid warriors for their service.
By ET Online and Agencies | Updated:
Agencies
Amitabh Bachchan, who recently recovered from coronavirus, paid tributes to the doctors and nurses in a post on Twitter.
On the occasion of 74th Independence Day, several Bollywood stars, the likes of Amitabh Bachchan, Akshay Kumar, Ajay Devgn, Dia Mirza and others, sent out tweets urging their fellow countrymen to respect the sacrifices of the healthcare staff leading the fight against coronavirus pandemic.
Bachchan, who recently recovered from coronavirus, paid tributes to the doctors and nurses in a post on Twitter.
"The true warriors in the fight against CoviD .. salute .. and on this auspicious Day of our Independence wishes for peace prosperity," Bachchan wrote.
T 3627 - the true warriors in the fight against CoviD .. salute .. and on this auspicious Day of our Independence w… https://t.co/qMOL3Z5HYO
Akshay decided to use the moment to draw people's attention on the plight of vegetable and fruit vendors, who have been badly hit due to Covid-19 pandemic.
"We all know these people, we all have these people in our lives. On this #IndependenceDay, let's come together for them, let's come #Together4India. Please help as much as you can... Just don't ignore, share the way YOU care. Jai Hind," Kumar wrote alongside a video message.
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We all know these people, we all have these people in our lives. On this #IndependenceDay, lets come together for… https://t.co/x4iT7vv51H
Ajay, who played Maratha warrior Tanhaji Malusare in period actioner "Tanhaji: The Unsung Warrior" posted, "On this 74th Independence Day, Tanhaji salutes each & every brave and unsung hero."
On this 74th Independence Day, Tanhaji salutes each & every brave and unsung hero.Watch #TanhajiTheUnsungWarrior,… https://t.co/CFhjsm1LS0
Legendary singer Lata Mangeshkar shared a link to the patriotic song "Sare Jahan Se Acha" on Twitter with the message, "Wishing you all a very very happy Independence Day. Jai Hind."
नमस्कार. आप सबको स्वतंत्रता दिवस की बहुत बहुत शुभकामनाएँ. जय हिंद https://t.co/jGbIr0RmsV
— Lata Mangeshkar (@mangeshkarlata) 1597458366000
Priyanka Chopra Jonas asked her follows to remember and recognise the role played by women in India's freedom struggle.
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"History is made when women take strides towards change. Happy #IndependenceDay #womeninhistory #changemakers," she said.
History is made when women take strides towards change. ����Happy #IndependenceDay ���� #womeninhistory #changemakers https://t.co/mk7Oz6ERRL
Shraddha Kapoor also honoured the corona warriors on the occasion.
"It's the relentless efforts of the frontline warriors that had made us believe that hope and humanity exist. This Independence Day is dedicated to them. Deepest gratitude and respect," she said.
Other celebrities who also marked the occasion included Varun Dhawan, Deepika Padukone, Hrithik Roshan, Arjun Kapoor, Tiger Shroff, Farhan Akhtar, Sonu Sood and Vicky Kaushal.
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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