CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Introduction To 26th January Republic Day
Republic Day in India, celebrated on January 26, commemorates the adoption of the Constitution in 1950, marking the country’s transition to a sovereign republic. The day is significant for its historical ties to the struggle for independence. Key celebrations include a grand parade in New Delhi, the hoisting of the national flag, and cultural events nationwide. Republic Day reflects India’s commitment to democracy and the values enshrined in its constitution, emphasizing patriotism and unity.
Why it is celebrated?
Republic Day in India is celebrated to commemorate the day when the Constitution of India came into effect on January 26, 1950. This event signifies the country’s transition from a British colonial dominion to a sovereign republic. The Constitution replaced the Government of India Act (1935), establishing India as a sovereign, socialist, secular, and democratic nation. Republic Day honors the ideals of democracy, justice, liberty, and equality enshrined in the Indian Constitution and serves as a reminder of the sacrifices made during the struggle for independence.
Recipes using Tri-Colour for 26th Jan
TRICOLOUR PASTA RECIPE
Ingredients
For the Saffron (Orange) Sauce
- 1 cup tomato puree
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons olive oil
For the White Sauce
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- A pinch of nutmeg (optional)
For the Green Sauce
- 1 cup spinach leaves, blanched and pureed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Pasta
- 2 cups tricolour pasta (or mix different coloured pastas)
- Salt for boiling water
- Olive oil for tossing
Instructions
- Heat olive oil in a pan, sauté onions and garlic until translucent.
- Add tomato puree, red chili powder, salt, and cook until the sauce thickens. Set aside.
- In a separate pan, melt butter, add flour and cook for a minute.
- Gradually whisk in milk to avoid lumps. Cook until the sauce thickens.
- Season with salt, pepper, and nutmeg. Set aside.
- In a blender, combine spinach, basil, Parmesan cheese, garlic, salt, pepper, and olive oil. Blend until smooth. Set aside.
- Boil the tricolour pasta in salted water according to the package instructions.
- Drain and toss with a bit of olive oil to prevent sticking.
- Divide the cooked pasta into three portions.
- Mix one portion with the Saffron (Orange) Sauce, ensuring it’s well coated.
- Mix another portion with the White Sauce.
- Mix the final portion with the Green Sauce.
- Arrange the three coloured pasta portions on a serving plate in the pattern of the Indian flag (saffron on top, white in the middle, and green at the bottom).
TRICOLOUR PIZZA
Ingredients
Pizza Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
Pizza Sauce
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Toppings
Saffron (Orange)
- Cooked and shredded paneer for a vegetarian option
- Sliced orange bell peppers
White
- Mozzarella cheese, shredded
- Ricotta cheese dollops
Green
- Spinach leaves, fresh or sautéed
- Pesto sauce
Instructions
Pizza Dough
- In a bowl, combine warm water and sugar. Sprinkle the yeast over the water, and let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until it forms a dough.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Preheat the oven to 475°F (245°C).
- Punch down the risen dough and roll it out on a floured surface to your desired pizza crust thickness.
Pizza Sauce
- In a bowl, mix together the tomato sauce, minced garlic, dried oregano, salt, and pepper.
- Assembling the Tricolor Pizza:
- Divide the pizza dough into three equal portions.
- Roll out each portion into a round pizza base.
- Spread the tomato sauce mixture over each pizza base.
- Add the toppings according to the colours:
- Saffron (Orange): Place shredded chicken or paneer and sliced orange bell peppers.
- White: Sprinkle mozzarella cheese and add dollops of ricotta cheese.
- Green: Add fresh or sautéed spinach leaves and drizzle pesto sauce.
- Bake the pizzas in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven, slice, and serve your Tricolour Pizza!
TRICOLOUR RISOTTO: SAFFRON, WHITE, AND GREEN
Ingredients
Saffron (Orange)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Pinch of saffron strands (soaked in 2 tablespoons warm milk)
- Salt and pepper to taste
- Olive oil
White
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Green
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
Prepare the Saffron (Orange) Risotto
- In a pan, heat olive oil and sauté onions and garlic until translucent.
- Add Arborio rice and stir until the rice is lightly toasted.
- Pour in white wine and cook until it evaporates.
- Begin adding hot vegetable or chicken broth, one ladle at a time, stirring frequently.
- When the rice is almost cooked, add the saffron-infused milk, Parmesan cheese, salt, and pepper. Stir well.
Prepare the White Risotto
- Repeat the same process as the saffron risotto, omitting the saffron strands and milk.
- Add Parmesan cheese, salt, and pepper to taste.
Prepare the Green Risotto
- In a pan, sauté onions and garlic in olive oil until translucent.
- Add Arborio rice and stir until lightly toasted.
- Pour in white wine and cook until it evaporates.
- Add hot vegetable or chicken broth gradually, stirring frequently.
- When the rice is almost cooked, add chopped spinach, frozen peas, Parmesan cheese, salt, and pepper. Stir well.
Assemble the Tricolour Risotto
- Serve the three risottos side by side on a plate or mix them gently for a marbled effect.
- Garnish with additional Parmesan cheese and fresh herbs if desired.
TRICOLOUR PANNA COTTA
Ingredients
Saffron (Orange) Layer
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon gelatin
- 2 tablespoons warm water
- A pinch of saffron strands, soaked in 1 tablespoon warm milk
White Layer
- 1 cup Greek yogurt
- 1/4 cup sugar
- 1 teaspoon gelatin
- 2 tablespoons warm water
- 1 teaspoon vanilla extract
Green Layer
- 1 cup coconut milk
- 1/4 cup sugar
- 1 teaspoon gelatin
- 2 tablespoons warm water
- A handful of fresh mint leaves, finely chopped or blended
Instructions
Saffron (Orange) Layer
- In a small bowl, sprinkle gelatin over warm water. Allow it to bloom for a few minutes.
- In a saucepan, heat the heavy cream and sugar over medium heat until it almost comes to a simmer. Remove from heat.
- Add the bloomed gelatin and saffron-soaked milk to the cream mixture. Stir until the gelatin dissolves completely.
- Strain the mixture to remove saffron strands.
- Pour the saffron mixture into serving glasses, filling about one-third of each glass.
- Allow the saffron layer to set in the refrigerator for at least 1-2 hours or until firm.
White Layer
- In a small bowl, sprinkle gelatin over warm water. Allow it to bloom.
- In a separate bowl, whisk together Greek yogurt, sugar, and vanilla extract.
- Heat the bloomed gelatin briefly until it’s fully dissolved, then add it to the yogurt mixture. Mix well.
- Carefully pour the yogurt mixture over the set saffron layer in the glasses.
- Allow the white layer to set in the refrigerator for at least 1-2 hours or until firm.
Green Layer
- In a small bowl, sprinkle gelatin over warm water. Allow it to bloom.
- In a saucepan, heat coconut milk and sugar over medium heat until it almost comes to a simmer. Remove from heat.
- Add the bloomed gelatin and chopped or blended mint leaves to the coconut milk mixture. Stir until the gelatin dissolves completely.
- Strain the mixture to remove mint leaves.
- Carefully pour the mint-infused coconut milk over the set white layer in the glasses.
- Allow the green layer to set in the refrigerator for at least 2-3 hours or until firm.
- Once all layers are set, you’ll have a beautifully layered Tricolour Panna Cotta inspired by the colours of the Indian flag. Serve chilled and enjoy!
TRICOLOUR PANEER TIKKA
Ingredients
For Saffron (Orange) Marinade
- 200g paneer (cubed)
- 1/2 cup thick yogurt
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil
For White Marinade
- 1/2 cup thick yogurt
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon oil
For Green Marinade
- 1/2 cup thick yogurt
- 1 cup fresh coriander leaves (chopped)
- 1/2 cup fresh mint leaves (chopped)
- 1 teaspoon green chili paste
- Salt to taste
- 1 tablespoon oil
For Garnish
- Lemon wedges
- Chaat masala
- Fresh coriander leaves (chopped)
Instructions
- In three separate bowls, mix the ingredients for each marinade—saffron (orange), white, and green. Adjust the spice levels according to your taste.
- Divide the paneer cubes into three portions.
- Marinate one portion in the saffron marinade, another in the white marinade, and the last one in the green marinade.
- Ensure each paneer cube is well coated, and let them marinate for at least 30 minutes to an hour.
- Thread the marinated paneer cubes onto skewers, alternating colours to create the tricolour effect.
- Grill the skewers on a preheated grill or bake them in the oven until the paneer is cooked and has a slight char on the edges.
- Remove from the grill/oven and sprinkle chaat masala over the paneer skewers.
- Garnish with fresh coriander leaves and serve with lemon wedges.
- Arrange the Tricolour Paneer Tikka skewers on a platter, creating the Indian flag’s tricolour pattern.
- Serve hot with mint chutney or your favourite dipping sauce.
- This Tricolour Paneer Tikka is not only visually appealing but also a flavourful appetizer that captures the essence of India’s flag colours. Enjoy!
TRICOLOUR KULFI
Ingredients
Saffron Layer
- 1 cup full-fat milk
- 1/2 cup sweetened condensed milk
- A pinch of saffron strands (soaked in warm milk)
White Layer
- 1 cup full-fat milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Green Layer
- 1 cup full-fat milk
- 1/2 cup sweetened condensed milk
- 1/2 cup pureed pistachios or spinach extract for natural green color
Instructions
Saffron Layer
- Heat 1 cup full-fat milk, add 1/2 cup sweetened condensed milk.
- Mix, add saffron strands soaked in warm milk, simmer for 5-7 minutes, and cool.
White Layer
- Heat another cup of full-fat milk, add 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk.
- Simmer for 5-7 minutes, cool.
Green Layer
- Blend pistachios or extract spinach juice.
- Heat 1 cup full-fat milk, add 1/2 cup sweetened condensed milk and pistachio puree or spinach extract.
- Simmer for 5-7 minutes, cool.
Assembly
- Pour layers alternately into molds until filled.
Freezing
- Insert sticks, freeze for 6-8 hours or overnight.
Serve
- Dip molds in warm water to unmold.
- Garnish with chopped pistachios or saffron strands if desired.
Conclusion
In summary, Republic Day in India, celebrated on January 26th, commemorates the adoption of the Constitution in 1950, signifying the country’s transition to a sovereign republic. The tricolor recipes not only add a festive touch but also symbolize the values of unity and diversity. As we enjoy these dishes, let’s reflect on the sacrifices made for independence and the shared commitment to democracy. Happy Republic Day!
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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