New Delhi: What is a holiday without good food? So why not carry on the tradition on our national holidays as well? This Independence Day, prepare some delectable dishes to make the day a memorable one. Additionally, you can give it a special touch by adding a tricolour flair to your dishes. Here we have listed down three tricolored dishes that you can make at home to enjoy this day.


1. TROPICAL FRUIT JELLY (By Chef Vaibhav Bhargava, CHO-Vietnamese Kitchen And Bar)


Ingredients:


Coconut milk- 350ml
Kafir lime- 2 leaf
Oranges dices- 40gm
Lychee juice- 30ml
Coconut water- all from the shell 
Orange juice- 350ml
Salt a pinch 
Sugar to taste 
Kiwi dices- 40gm
Agar agar- 15 grams  


Method:



  • Boil coconut Milk: Now place a saucepan on flame and pour coconut milk dissolved in coconut water and let it boil, add sugar, kafir lime and wait until it releases flavor, then remove from flame.

  • Dissolve agar agar: Place another pot or saucepan on flame and pour about 150 ml of water and add the agar agar into it. Switch flame to high mode and let it boil well, wait until dissolve. Wait patiently, it will dissolve after about 10 to 15 minutes of time. 

  • Now make the kiwi puree and put in a boiling water as per consistency. once it starts boiling add agar agar and let it dissolve. Add litchi juice to adjust the sweetness, once the mixture is completely dissolved remove from flame and put in a glass jar for the layer to set.

  • Pour one third of agar agar into hot coconut milk and stir well. Add little salt also.

  • Now cut the oranges and take out the chunks. add orange juice for boiling, add agar agar and let it dissolve, once done add orange segments into it.

  • Layer the glass jar with second layer with coconut milk and keep in the fridge for setting the layer.

  • Once done take it out and put the third layer with orange juice.

  • Refrigerate or let it set in room temperature, but refrigeration will help quicken the process.

  • Use a ladle to pour the mixture and be very gentle while pouring, see that there are no air bubbles while you pour.

  • Try pouring equal levels to make sure it looks good. Refrigerate or set aside until it sets well. 


 



Tropical Fruit Gelly (Image Source: CHO-Vietnamese Kitchen And Bar)


2. TRICOLOR PASTRY (By Chef Md. Naushad, Orange Room)


For Carrot Cake: (Orange Layer)


Ingredients:


Flour- 250gm
Baking Powder- 2tsp
Baking Soda- 1tsp
Cinnamon Powder- 1tsp
Nutmeg Powder- 1/4tsp
Salt- 1/2 tsp
Oil- 180ml
Eggs 4
Brown Sugar- 300gm
Breakfast Sugar- 100 gm
Vanilla Essence- 1tsp
Grated Carrot- 300gm


For Almond Cake Sponge: (White Layer)


Ingredints:


Eggs 4
Flour- 180gm
Vanilla Essence- 1 tsp 
Almond Flour- 95gm
Baking Powder- 3 tsp
Breakfast Sugar- 250gm
Icing Sugar- 75gm
Salt- 1 pinch
Oil- 162gm
Almonds- 72gm
Orange Juice- 45ml
Yogurt- 184gm


For Pistachio Cake: (Green Layer)


Ingredients:


Pistachio- 75gm
Flour- 250gm
Baking Powder- 1+1/2 tsp
Baking Soda- 3/4 tsp
Sugar- 150gm
Unsalted Butter- 112gm
Yogurt- 120gm
Vanilla Essence- 1 tsp


Method:


The first layer is a Carrot Cake (Orange Layer): 



  • Combine all the dry ingredients in a clean bowl and mix till we will incorporated.

  • In a separate bowl combine all the wet ingredients.

  • Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.

  • Pour the batter into a greased tin and bake at 180C for 20-25 mins.


The Second Layer is an Almond Cake (White Layer):



  • Combine all the dry ingredients in a clean bowl and mix till we will incorporate.

  • In a separate bowl combine all the wet ingredients.

  • Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.

  • Pour the batter into a greased tin and bake at 180C for 20-25 mins.


The Third Layer is a Pistachio Cake (Green Layer):



  • Combine all the dry ingredients in a clean bowl and mix till we will incorporate.

  • In a separate bowl combine all the wet ingredients.

  • Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.

  • Pour the batter into a greased tin and bake at 180C for 20-25 mins.


Assembling:



  • Prepare the Icing for the pastry.

  • Nicely spread the different flavor creams over the layers to form the Tricolor Flag.

  • Garnish with exotic fruits and dried berries



3. TRICOLOUR DIMSUM (By Chef Gurpreet Singh Gehdu, Habbit)


Ingredients:


Asparagus- 500gm
Sweet Corn- 200gm
Celery Leaf- 15gm
Garlic- 15gm
Baby Corn- 150gm
Aromatic Powder- 30gm
Salt- 5gm
Sugar- 5gm
Light Soya- 50ml
Oyster Sauce- 100gm
Chilli Paste- 40gm
Sesame Oil- 60ml
Potato Starch- 20gm


For white Dough:


Ingredients:


Potato Starch- 30gm
Wheat Starch- 50gm
Hot Water- 100ml


For Orange Dough: 


Ingredients:


Potato Starch- 30gm
Wheat Starch- 50gm
Hot Water- 100ml
Carrot Paste- 250gm


For Green Dough:


Ingredients:


Potato Starch- 30gm
Wheat Starch- 50gm
Hot Water- 100ml
Kale Paste- 250gm


Method:



  • Finely chop all exotic vegetables & sauté with olive oil, celery, and garlic.

  • Make dough of dimsums with flour and water

  • Make the seasoning with sesame oil, salt & pepper. Let it cool down for a while.

  • Once it is cold, start stuffing with the sheets and make the desired shape.

  • Steam well for 4 minutes and serve it hot.