Republic Day recipes of Tiranga Idli and Tiranga Burfi

by Harsh Vardhan Posted on

Here are some special recipes you can try out at home this 26th January.

TIRANGA IDLI

Tiranga Idli

INGREDIENTS QUANTITY

BASIC IDLI BATTER

Rice 2 CUP

Washed split black lentil 1 CUP

Salt To taste

Water to mix

GREEN CHUTNEY

Oil 50 ml

Split bengal gram 1 tbsp

Washed split black lentil 1 tsp

Ginger, chopped 1 tsp

Green chilli, chopped 1 tsp

Coriander leaves 250 gm

Mint leaves 100 gm

Curry leaves 50 gm

Salt to taste

KESARIYA CHUTNEY

Oil 100 ml

Washed split black lentil 1 tbsp

Mustard seed 1 tsp

Onion, sliced 100 gm

Ginger, chopped 1 tsp

Tomato, chopped 200 gm

Carrot, chopped 50 gm

Red chilli powder 1 tsp

Turmeric ¼ tsp

Salt to taste

PREPARATION:-

THE BASIC IDLI BATTER

Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely. Add little water to make a smooth paste and fluffy. And keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.

THE GREEN BATTER:-

Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackles. Add chopped ginger, chopped green chillies, washed coriander, mint and curry leaves and sauté. Add salt and make a fine paste and keep aside.  Now add the prepared green paste and the second bowl of white batter and mix thoroughly.

THE KESARIYA BATTER:-

Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackles. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric, cooked upto done. Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste and the third bowl of white batter and mix thoroughly.

COOKING:-

Grease the idli mould and pour half spoon of green batter then half spoon of white batter and half spoon of red batter. Put these mould into the steamer and steam them for 10mins or till fluffy.

TO SERVE:-

De-mould the prepared idli and serve hot with chutney and sambhar.

 

TIRANGA BURFI

Tiranga Barfi

INGREDIENTS QUANTITY

BASIC MAWA BURFI

Khoya, grated 750 kg

Sugar 300 gm

Green cardamom powder 1/2 tsp

Rose water 1 tbsp

Desi ghee 50 gm

GREEN PASTE

Desi ghee 50 gm

Pistachio 100 gm

Rose water 1 tbsp

Milk 100 ml

KESARIYA PASTE

Desi ghee 50 gm

Carrot diced 150 gm

Rose water 1 tbsp

Milk 100 ml

PREPARATION:-

THE BASIC MAWA MIXTURE:-

Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leave the pan. Now add ghee along with cardamom powder and rose water, stir well. Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.

THE GREEN MAWA MIXTURE:-

Take a pan fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.

THE KESARIYA MAWA MIXTURE:-

Take a pan fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly.

TO ASSEMBLE THE BURFI:-

Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture and press well.

TO SERVE:-

Cut the burfi as per you size and serve cold or at room temperature.

(Recipes by Executive Chef, Rohit Tokhi of The Leela Ambience Convention Hotel, Delhi)

Award-winning Executive Chef Rohit Tokhi brings a special magic to the hotel, with over 19 years of experience crafting mouthwatering food.At The Leela Ambience Gurgaon Hotel & Residences (formerly The Leela Kempinski Gurgaon), his restaurants Spectra, Rubicon, Diya and Zanotta won the Times Food Guide Awards consecutively in 2010, 2011 and 2012. In 2007 and 2008, under his culinary guidance, restaurant 360 at The Oberoi New Delhi won the Times Food Award as well.

Author

Harsh Vardhan

Adventurer•Avid Traveller•Blogger• Foodie• Gadget Freak•Digital Marketing Consultant•Editor-in-chief @ mrsocialkeeda•Contact -harshktr@gmail.com or admin@mrsocialkeeda.com

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