As India celebrates ‘Azadi Ka Amrit Mahaosav’ this 75th Independence Day, celebrate with food that has a dash of patriotism.
Food is an important part of festivities and with Independence Day around the corner, why not have a day with food that has a touch of the tiranga.
A story that connects the freedom movement to food is about revolutionary freedom fighter Alluri Seetarama Raju, who influenced many young rebels including Vegsna Satyanaraya Raju. A typical mamma’s boy, Satyanaraya Raju used to tend to his farms before he knew about Alluri Sita Rama Raju. However, once he knew of Alluri Seetarama Raju he decided to join him and when he had to leave his mother ensured that her son’s food was not compromised by making two podi recipes (prominent in East Godavari). One of these was green in colour and the other one in orange colour as the Tiranga Flag was approved in the year 1921 by Mahatma Gandhi and was a hot topic of discussion back then.
Tiranga Lassi courtesy Narayan Dutt Sharma, Culinary Head, Barbeque Nation
• Two tablespoons Kesar syrup (for orange colour)
• Three cups curd (for white colour)
• Two tablespoons Khus Khus syrup (for green colour)
• One tablespoon cardamom powder
• Three tablespoon sugar
• Whisk the curd, add sugar and cardamom powder to the curd and divide it in three bowls.
• Blend the Kesar syrup with curd for the 2nd share.
• In a different jar blend khus khus syrup and curd to attain the green shade.
• Keep the plain flavored lassi aside
• In a glass, pour the Khus lassi first followed by plain lassi and pour the kesar lassi towards the end to get the tri-colored version of your favourite drink!
• Garnish with Cashew nut and serve it cold.
Rice Kheer courtesy Narayan Dutt Sharma, Culinary Head, Barbeque Nation
• ¼ cup Basmati rice
• 1-liter whole milk – 4 cups
• 6 tablespoons sugar
• ½ teaspoon green cardamoms powder
• 1 pinch saffron strands or 14 to 16 saffron strands
• 1 tablespoon sliced almonds or blanched almonds
• 1 tablespoon sliced cashews
• 1 tablespoon sliced unsalted pistachios
• 1 tablespoon golden raisins
• Rinse ¼ cup basmati rice a couple of times in fresh water and let it soak for 15 to 20 minutes.
• Take a thick sauce pain and boil 1-litre full-fat milk on medium-to-low flame
• Keep stirring at intervals so that the milk does not burn at the bottom of the pan.
• Let the milk come to a boil.
• Take 1 tablespoon of milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands to the milk. Keep aside.
• After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk.
• Simmer and cook rice on medium flame till it is half done
• Add 5 to 6 tablespoons of sugar and continue to cook on low to medium-low heat. Do stir at intervals.
• Simmer till the rice is almost cooked.
• Add ½ teaspoon cardamom powder.
• Add 1 tablespoon each of sliced almonds, chopped cashews and sliced pistachios, and mix well.
• Add the saffron to the dissolved milk.
• Continue to cook on low heat till the rice kheer thickens and the rice is completely cooked.
• Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling, rice kheer thickens more. Scrape milk solids from the sides of the pan and add to the kheer.
• Lastly garnish with golden raisins, cashew and kesar strands.
If that gave you ‘food for thought’, here are some recipes for you to try:
- Trivarna Podi Annam (courtesy Jyothi Sri Pappu, Founder, Nutreat)
- Tri Colour Idiyappam (courtesy Chef Kailash Gundupalli, Director Culinary, Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre)
- Independence Pasta Fusilli Salad (courtesy Xavs Norr, Owner and Chef, Route 66, Goa)
- Tri Colour Jelly Mousse (Courtesy Chef Thayanithi Tamilarasu, Executive Chef, Signature Club Resort, Brigade Hospitality)
- Caesar Salad (courtesy Bhoopinder Singh, Chef, Whiz Café by MQDC India)
- Tiranga yakhni pulao with saffron mutton and mint drizzle (courtesy Prashant Bhoir, Kebab Korner, Intercontinental)
Read the full story that first appeared in Deccan Chronicle here: