Republic Day servings

Tricolour recipes by executive chef Mukul Jha, Four Points by Sheraton

Trio Of Citrus Mousse
Ingredients
Eggs- 10
Sugar- 200 gm
Whipped cream- 500 gm
Gelatin- 20 gm
Fresh orange purée- 100 gm
Fresh kiwi crush- 100 gm

Method
Beat the eggs and sugar till the mixture becomes light and fluffy. Then fold with whipped cream and add gelatin. Separate it in 3 equal portions and add orange, kiwi flavours. Leave the last portion plain and finally arrange the above mousse in a shot glass in the tricolour sequence

Subz Tiranga

Subz Miloni
Ingredients
Spinach- 200gm
Fresh beans- 20gm
Carrot- 20gm
Cauliflower-10gm
Green peas- 10gm
Tomato- 10gm
Fresh cream- 5 gm
Garlic- 4 flakes
Green chilly- 2 pieces
Salt- to taste
Kitchen king- 1 tsp
Garam masala- 1tsp
Oil- 10 ml
Cumin seeds- 2gm
Kasturi methi powder- 1 tsp

Method
Cut all the vegetables into small pieces and boil them. Boil the spinach and make a purée. Then finely chop the onions, tomato, garlic, green chilly and keep them aside. In a heavy bottom pan sauté cumin seed then put onion, garlic and cook till they turn brown. Add chopped tomatoes and all the masalas and cook the mixture well. Now add spinach puree and all the vegetables. Cook it for 5 minutes on slow flame. Finish it with fresh cream.

Subz Navratna
Ingredients
Fresh beans- 10gm
Carrot- 10gm
Green peas- 10gm
Oil- 10ml
Ginger, garlic paste- 5gm
Cauliflower- 10gm
Apple- 5gm
Cashew nut- few pieces
Raisin- 5 gm
Pineapple- 5 gm
Corn- 10 gm
Cashew nut gravy- 15gm
Fresh cream- 5 gm
Salt- to taste
Sugar- to taste

Method
Cut all the vegetables into small pieces and boil. Then cut the apple and pineapple into cubes. Heat oil in a pan and put ginger garlic paste and sauté well. Add cashew nut gravy and adjust the seasoning. Now add all the vegetables and fruits and allow it to cook for 5 minutes. Check the seasoning and finish it with cream and butter

Subz Makhni
Ingredients
Fresh beans- 20 gm
Carrot- 20 gm
Cauliflower- 10gm
Green peas- 10gm
Tomato gravy- 10 gm
Tomato- 10 gm
Fresh cream- 5 gm
Cashew nut gravy- 10 gm
Salt- to taste
Sugar- to taste
Kasturi methi- a pinch
Honey- 1 tsp
Butter- 10 gm
Oil- 10 ml

Method
Cut all the vegetables and boil. Heat oil in pan and put ginger, garlic paste and sauté. Now add tomato gravy and little cashew gravy and allow it to cook. Then add salt, sugar, honey and mix. Add all the vegetables now. Adjust the seasoning and finish it with cream, butter and kasturi methi

Method for subz tiranga
In a food pan, arrange all the above preparation. First subz makhni, then subz navratna and then subz miloni. Garnish it with star anise and fresh cream

Chef Ajit Kane of The Park Belapur shares his fares
Chenna Angoor
Ingredients
Milk- 1 litre
Lemon- 1
Sugar- 400 gm
Water- 400 gm
Saffron- 1gm
Khus syrup- 10 ml

Method
Boil milk in a heavy metal saucepan and curdle it by adding lemon juice. Transfer the contents into a muslin cloth and tie it in a bundle to strain the liquid. Place a heavy weight on top of the paneer bundle in order to set it properly so that it gets a shape. Set aside for 30 minutes. Add saffron strands to a tsp of water and mix well to get the colour well. Mash the paneer and make three equal portions of it. Add the safrron mixture to one of the portions and khus syrup to the other. Knead well so that the colour spreads equally. Make small dumplings out of it. In a separate pan boil water and sugar to make a sugar syrup. Add the dumplings in the sugar syrup and keep aside so they soak in the syrup well. Serve chilled.

Tri Colour Ravioli
Ingredients

For Dough:
Refined flour- 100 gm
Egg yolk- 2
Egg white- 1
Salt- as required
Pepper- ½ tsp
Spinach puree- 10 ml
Carrot puree- 10 ml

For Stuffing:
Ricotta cheese- 100 gm
Pine nuts- 10 gm
Groundnuts- 10 gm

For Sauce:
Fresh cream- 50 ml
Mixed herbs- 5 gm
Salt- as required
Pepper- 5 gm
Butter- 10 gm
Shallots- diced, 1tsp
Chopped garlic- 1tsp
White wine- 1tbsp

Mehod
Take three equal portions of the ingredients for the dough, in bowls. In two bowls add carrot and spinach puree. Mix the ingredients to get white coloured, saffron coloured and green coloured dough. Roll all three separately into a thin sheet. Cut strips of the saffron and green sheet and place it on the white dough sheet in the sequence of the national flag. Press well and roll the sheet to desired thickness using a pasts machine. Now cut the tricolour sheet into 3x3 cm strips and further to squares.For the stuffing, crumble ricotta cheese, add the groundnuts and pine nuts, along with the required amount of salt and pepper. Mix the ingredients well. Place the required amount of stuffing on a square piece of the dough and cover it with another square. Using a fork, seal the sides of the ravioli. Boil the stuffed pasta for 10 minutes. For the sauce, take a pan and add butter, diced shallots and garlic. Sauté it well. Add white wine to the mixture and reduce it well.

Add salt and pepper and mix well. Pour fresh cream and sprinkle mixed herbs to finish up the sauce. Strain the boiled ravioli and arrange them on a plate. Pour the sauce over them and serve