Tricolour of flavours

Tiranga Barfi

 

Ingredients

250 gm khoya
100 gm sugar
50 gm ghee
5 gm cardamom powder
50 gm carrot
50 gm spinach

METHOD  
Mash khoya smoothly and mix sugar and cardamom powder into it.
Heat ghee and the sauté khoya mixture for about five minutes.
Divide mixture into three equal parts for make three layers.
Keep one part as a white base. 
For making the orange layer, use carrot puree.
For making the green layer, use spinach puree. 
Spread the orange layer and flatten with a cup.
Further spread white layer followed by green layer and flatten with a cup.
Allow to rest completely.
Now reverse and cut into square pieces.

Tiranga Paneer Tikka

Ingredients

500 gm paneer
150 gm hung yogurt
75 gm ginger-garlic paste
200 gm spinach paste
30 gm coriander and mint paste
15 gm Kashmiri chilli powder
20 gm red chilli paste
30 gm coriander powder
50 gm kasuri methi
100 gm fresh cream
15 gm salt 
100 gm mustard oil
10 gm black salt
15 gm garam masala
50 gm chat masala
200 gm cashewnut paste
100 gm Butter

 

METHODS 
Take 500 gm cottage cheese (paneer) and cut into 1-inch cubes.

To make saffron marinade
Mix mustard oil, red chilli paste, coriander powder, cumin powder, garam masala powder, ginger-garlic paste, kasuri methi, salt and hung curd to make a paste. Marinate a cube of paneer with the paste.

To Make Green Marinade
Mix mustard oil, spinach paste, coriander powder, cumin powder, garam masala powder, ginger-garlic paste, kasuri methi, salt and hung curd to make a paste. Marinate a cube of paneer with the paste.

To Make White Marinade
Mix mustard oil, hung curd, cream, cashewnut paste, coriander powder, cumin powder, garam masala powder, ginger-garlic paste, kasuri methi and salt to make a paste. Marinate a cube of paneer with the paste. Bake each mixtures in separate dishes in the pre-heated oven, for five minutes or until browned slightly.

— Recipes courtesy Executive Chef Kapil Dube