Tricolour tasties

Orange, white and green we show patriotism through cuisine

Orange, white and green we showu00a0 patriotism through cuisine

Potato cheese balls in spinach gravy
Ingredients
2 medium potatoes, boiled and mashedu00a0u00a0u00a0u00a0u00a0
200 gms cottage cheese (paneer), mashedu00a0u00a0
3 tbsp cornflouru00a0u00a0u00a0u00a0
1/2 tsp red chilli powderu00a0u00a0u00a0
1/2 inch ginger piece, choppedu00a0u00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0u00a0
1/2 tsp white pepper powderu00a0u00a0u00a0
12-15 cashewnuts, choppedu00a0u00a0u00a0u00a0
12-15 raisinsu00a0u00a0
Oil for deep fryingu00a0u00a0
Spinach gravy
2 medium bunches (500 gms) fresh spinach leaves (palak)u00a0u00a0u00a0
2 green chillies, choppedu00a0u00a0u00a0u00a0
3 tbsp oilu00a0
1/2 tsp caraway seeds (shahi jeera)u00a0u00a0
5-6 garlic cloves, choppedu00a0u00a0u00a0u00a0u00a0
1/2 cup tomato pureeu00a0u00a0u00a0u00a0
1/2 tsp turmeric powderu00a0u00a0u00a0
1 tsp coriander powderu00a0u00a0
1 tsp garam masala powderu00a0u00a0
1/4 cup cream
Method
Blanch spinach in sufficient amount of water, refresh in running water and drain well. Grind to a smooth puree along with green chillies.
Mix together mashed paneer and potatoes along with cornflour, red chilli powder, ginger, salt and white pepper powder. Divide the mixture into sixteen balls. Stuff each ball with cashewnuts and raisins.
Heat sufficient oil in a kadai and deep fry the balls a few at a time until golden brown. Drain on absorbent paper and set aside. Heat three tablespoons of oil in a handi, add shahi jeera and garlic and stir-fry. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
Add turmeric powder, coriander powder and salt. Cook for four to five minutes. Add one cup of water and bring to a boil. Reduce heat and let it simmer for five to seven minutes. Stir in garam masala powder and cook till curry is reduced to half. Reduce heat, stir in cream and cook for half a minute. Remove from heat.u00a0 Arrange koftas in a serving dish. Pour hot gravy on top and serve hot.u00a0u00a0u00a0u00a0

Orange malpua
Ingredients
3 orangesu00a0u00a0u00a0u00a0
4 tbsp orange flavoured powderu00a0
3 cups sugaru00a0u00a0u00a0u00a0u00a0
4 tbsp refined flour (maida)u00a0u00a0
2 1/2 cups milku00a0u00a0u00a0u00a0
50 gms mawa/khoya, gratedu00a0 + for garnish
1 tsp green cardamom powderu00a0
Pure ghee for deep fryingu00a0u00a0u00a0u00a0
10-12 pistachios, slicedu00a0u00a0u00a0u00a0u00a0u00a0
Method
Peel the oranges and separate the segments.u00a0 Peel each segment and remove seeds. Heat three cups sugar with three cups water and cook to make a syrup.
Take refined flour in a bowl. Add milk and whisk to make a smooth batter. Add fifty grams of mawa and mix well. Add two tablespoons orange flavoured powder and mix.
Add green cardamom powder and mix well. Add the remaining orange flavoured powder to the sugar syrup and mix. Strain the sugar syrup through muslin cloth into another bowl. Heat pure ghee in a shallow pan. Pour a ladleful of batter and spread to make a roundel. Fry till the underside is golden. Flip and fry till the other side is equally cooked. Similarly prepare the rest of the malpuas. Take some of the syrup in another pan, add orange segments and stew for two to three minutes. Drain the malpuas from the ghee and dip them in the syrup. Put the stewed orange segments in individual serving bowls. Take the malpuas from the syrup and place them over the stewed orange segments. Sprinkle a little mawa and place another malpua over it.u00a0 Garnish with sliced pistachios and serve hot.
Tip: After chopping garlic or onions, run a lemon quarter over the knife blade and the chopping board to remove the odour.u00a0

Tiranga kofta pulaou00a0
Ingredients
1 1/2 cups Basmati rice, soaked
3 tbsp ghee
3 small onions, sliced
Salt to taste
Paneer kofta
150 gms cottage cheese (paneer), grated
1/4 tsp white pepper powder
1/2 tsp green cardamom powder
1 1/2 tbsp cornflour
Oil for deep-frying
Green rice
1 medium bunch (200 gms) spinach (palak)
1 green chilli
2 garlic cloves
White rice
1 tsp cumin seeds
Yellow rice
A few saffron threads (kesar)
Method
Mix the paneer with the salt, pepper powder and cardamom powder and mash properly. Divide into 18 equal portions and shape into balls.u00a0 Dust with cornflour. Heat sufficient oil in a kadai and deep-fry the paneer balls till golden. Drain on absorbent paper. Boil the rice with four cups of water till almost done; drain. Divide into three equal parts. For the green rice, blanch spinach in plenty of water. Drain and puru00e9e in a blender along with the green chilli and garlic.
Heat one tablespoon of ghee in a pan; add one-third of the onions and sautu00e9 till translucent. Add the spinach puru00e9e and sautu00e9 for one minute over high heat.u00a0 Add one part of the rice along with six paneer balls and salt and toss to mix. Transfer to a bowl and set aside.
For the white rice, heat one tablespoon of ghee in a pan; add the cumin seeds and when they begin to change colour, add half the remaining onions and sautu00e9 till translucent.u00a0 Add another part of rice, six paneer balls and salt and toss well. Transfer to a separate bowl and set aside.
For the yellow rice, soak the saffron in two tablespoons of water. Heat one tablespoon of ghee in a pan, add the remaining onions and sautu00e9 till translucent. Add the remaining rice with the saffron water.u00a0 Add the remaining paneer balls and salt and toss to mix. Transfer to a bowl and set aside.
In a transparent square glass dish, spread a layer of green rice and level the surface.u00a0 Spread a layer of white rice over the green rice and level the surface. Top with a layer of saffron rice. Alternatively, arrange the rice in a pattern on a flat dish.

Shalini Venkatesh from New Delhi wins an autographed copy of Chaat, Chef Kapoor's booku00a0
Sprouts sandwich
1 cup mixed sprouts
8 slices brown bread
1/4 cup sweet corn niblets
2 tsp oilu00a0
1 tsp cumin seeds
1 medium tomato, chopped
Salt to taste
1/2 tsp red chilli powder
1/2 tsp pav bhaji masala
1 carrot, grated
1/2 cup cottage cheese (paneer)
2 tbsp chopped fresh coriander leaves
Tomato ketchup to serveu00a0
Pressure cook sprouts and corn till one whistle is given out. Sprouts should be semi cooked little crunchy.u00a0 Heat oil in a pan, add cumin seeds and once it begins to change colour, add tomato and sautu00e9. Add salt, red chilli powder, pav bhaji masala, sprouts, corn, carrot and two tablespoons of water and continue to sautu00e9. Add cottage cheese and mix well. Remove from heat and garnish with coriander leaves. Take two slices of bread and spread this mixture on one slice and cover with second slice. Toast the sandwich in an electric toaster. Serve hot with tomato ketchup.u00a0 u00a0