Tirangi peda
Ingredients
Cashewnuts 250 gm
Almonds 150 gm
Sugar 750 gm
Ghee 250 to 300 gm
Milk 1 cup
Green cardamom 10 (powdered)
Saffron powder 1/4 tsp
Green colour powder 1/4 tsp
Orange or red colour powder 1/4 tsp
Method
Soak cashewnuts and almonds in separate vessels for 30 minutes.
Peel skin off the almonds.
Grind cashewnuts and almonds smoothly and prepare a thick paste.
Add milk and sugar with the paste, grind thickly. Keep equal portions in three bowls. Mix orange food colour to one portion Add 1/3 rd ghee and green cardamom powder Keep mixture on a stove, stir well till mixture leaves the sides of the pan.
Pour it on a ghee-coated plate and spread evenly.
Without adding any colour, prepare burfi from the second bowl by adding half of the remaining ghee and green cardamom powder. This will be white in colour. Pour is over the orange colour burfi and spread evenly.
Add green colour, remaining ghee and cardamom powder to third bowl.
Prepare the green colour burfi and pour it on top of the white Burfi, spread evenly. Once cooled, cut into squares and serve.
— Recipes courtesy executive chef Rana Dominic Gomes, Royal Orchid Hotels
Trio
Ingredients
Bakery special flour 345 gm l Baking powder 1 tbsp l Salt ½ tsp l Unsalted butter 226 gm l Castor sugar 320 gm l Large eggs 4 nos l Pure vanilla extracts 2 tsp l Milk 240 ml l For saffron carrot puree: concentrated 4 tsp
For green spinach puree concentrated 4 tsp
Method
Preheat oven to 180°c
Butter, three cake pans, line bottom of the pans with butter paper and then butter well.
In a bowl, whisk the flour, baking powder, and salt.
With a hand mixer, beat butter until soft and creamy, 1-2 minutes.
Gradually add sugar and beat until light and fluffy for about 3-5 minutes.
Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
Add vanilla extract and beat until combined.
With mixer on low speed, alternately add flour mixture (in three additions) and milk (in two additions), beginning and ending with flour.
Evenly divide the batter between the three prepared pans. Add carrot puree for colour to one pan and whisk to blend colour. Add dark spinach puree to another pan and mix. Leave third pan as it is.
Smooth the top and bake each cake for 27 to 35 minutes. You can bake all the cakes together. Keep aside to cool. Demould the cakes onto a plate. Remove the Butter paper and re-invert cakes so that tops are right side up. Cool before frosting.
Prepare icing with whipped double cream until soft peaks form and the volume increases four times. Keep in the fridge to chill. Place cakes, apply cream and cool before serving.
Tricolour pasta
Ingredients
Macaroni pasta 200 gm l Water around 3 cups l For Green Macaroni: Spinach Purée 100 gm l Oil 1 tbsp l Salt to taste l Ginger chili, garlic paste 2 tsp l For Béchamel Sauce: (For white macaroni) l Butter 1 tbsp l Refined flour 1 tbsp l Milk 1 cup l Salt and pepper to taste l Nutmeg powder a pinch l For Tomato Macaroni: Tomatoes 100 gm l Onion 2 l Oil 1 tbsp l Tabasco sauce 1 tsp l Salt to taste
Method
Boil enough water to immerse macaroni pasta. Drop pasta in to the water for 10-15 minutes, covered.
Finely chop tomatoes.
Heat oil in a pan, add onions to it and cook for a minute.
Add tomatoes, cook for two minutes. Add a little water if dry. Stir well. Add tabasco sauce, salt and cook for 30 seconds.
Take out pasta, let it cool.
In another pan, mix spinach puree, ginger-chilli-garlic paste and salt.
Cook for two minutes, keep aside.
In another pan, melt butter, add flour and stir properly, cook for two minutes, stirring regularly.
Add milk, stir and cook for three minutes on high flame, till it thickens. Add seasoning and cook for another 30 seconds.
Method for assembling:
Divide boiled pasta in three equal quantity and add to individual sauce mix (green/white/tomato). In separate pans, mix well for 30 seconds each. Take a deep pasta dish/plate and arrange the macaroni pasta as the Tri
colour of the Indian flag. Garnish with fresh basil leaf and serve hot with garlic bread and Parmesan Cheese.
Tricolour cake
Ingredients
For the cake: l 3 sticks unsalted butter, at room temperature l 1-1/2 cup (10 1/2 ounces) granulated sugar l 12 ounces almond paste l 6 large eggs l 1 tbsp almond extract l 1 cup milk l 3 cups (12-3/4 ounces) all-purpose flour l 3 tsp baking powder l 1/4 tsp salt l Orange and green food colouring
For Cream layer: l 1 cup whipped cream l Castor sugar l Vanilla essence l Dry roasted nuts for garnish
Method
Preheat oven to 350°F. Grease and flour three 8-inch round pans, then line bottoms
with a circle of parchment paper.
In the bowl, combine the butter and l sugar. Beat on medium speed until light and fluffy, about 3-5 minutes. l Add almond paste and continue to beat on medium speed until incorporated. l Beat in the eggs one at a time, then beat in the almond extract, scraping down the bowl as needed. l In a medium mixing bowl, whisk together flour, baking powder and salt. l Add flour mixture to the batter in three additions, alternating with milk, beginning and ending with the dry ingredients. l Beat each addition on low speed just until incorporated. l Divide batter evenly between three bowls, then colour each bowl a different shade (orange, white and green). l Pour batter into the prepared cake pans, using an offset spatula to smooth tops. Bake for approximately 25 minutes. Remove the cakes to wire cooling racks and allow to cool in the pans for 20 minutes, then turn the cakes out of the pans and allow to cool
completely.
To make the cream filling, place the whipped cream in a bowl add castor sugar and vanilla essence. Mix well so till the sugar is dissolved and spreadable.
To assemble the cake, level the cakes as necessary. l Begin with green cake layer as your base, and spread cream filling on green layer. l Top with white cake layer, followed by cream filling, and finally the orange cake layer. Spoon cream filling over the top of the cake. Allow to sit at room temperature, place roasted nuts on the sides of cake. Set for another 20 minutes in fridge. Cut into slices and serve chilled.
— Recipes courtesy executive chef Sachin Talwar, My Fortune Bengaluru
