Thursday, August 14, 2014

Spread Some Tiranga Cheer

On the occasion of India's Independence Day food expert Ms. Bharti Sanghi shares some of her innovative recipes. 

To keep alive the spirit of patriotism celebrate a day with family and friends over a platter of Tri-color snacks and mithais.

Tricolor Dhokla 

·         Suji – 250 gm
·         Curd – 250 gm
·         Eno – 1 packet
·         Salt – ½ tsp
·         Turmeric powder – ½ tsp
·         Spinach Paste – 1 tsp

1.      Mix suji and curd well to get a lump less batter. Consistency should be of idli batter.
2.      Add eno and salt. Keep it aside to rise for 1 hour.
3.      Divide the batter equally into 3 different bowls.
4.      Add turmeric to 1st, spinach to 2nd and keep the 3rd portion plain.
5.      Fill the mold 1/3 with yellow batter, then layer it with white batter till 2/3 and finally fill the mold with green baater.
6.      Steam it for 15-20 minutes.
7.      Remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
8.      Cut it into your favourite shapes and they are ready to serve.

Badam Pista Tartlets
Almonds- 1 Kg
Sugar- 500gms
Pista and  Boondi- for filling
Silver cover or silver balls – for decoration

  1.  Soak almonds for 5-6 hours, peel and grind it into fine powder.
  2. Mix sugar with almond powder.
  3. And roast it on medium fire until it leaves the sides of the utensil.
  4. When it turns into a kind of Indian marzipan, put into moulds and make into tartlets.
  5. Add sweetened ground pista and boondi for the filling.
  6. Decorate them with silver warq or silver balls and enjoy.

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