Savour The United And Delicious Colours of India

On this special day, cook with the proud shades of freedom. Chef Sachin Talwar, executive chef, My Fortune, Bengaluru, shows you how.

Tricolour

macaroni pasta

Preparation time :

40 minutes

Serves : 2

Ingredients :

• Macaroni pasta - 200 gms
• Water - around 3 cups
• For green macaroni :
• Spinach purée - 100 gms
• Oil - 1 tbsp
• Salt - to taste
• Ginger, chili, garlic paste - 2 tsp

For Béchamel sauce :

(For white macaroni)

• Butter - 1 tbsp
• Refined flour - 1 tbsp
• Milk - 1 cup
• Salt & pepper - to taste
• Nutmeg powder - a pinch

For tomato macaroni :

• Tomatoes - 100 gms

  • Onion - 2
  • Oil - 1 tbsp
  • Tobasco sauce - 1 tsp
  • Salt - to taste

   

  Method :

  Boil enough water to immerse the macaroni pasta. Put the pasta in the water for 10-15 minutes, covered.

  In the meanwhile, finely chop the tomatoes. Heat oil in a pan, add the onions to it and cook for 1 minute.

  Now add the tomato and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add

• the tabasco sauce, salt and cook for 30 seconds.

  Take out the pasta and spread in a pan to cool.

  In another pan, mix the spinach puree, ginger-chili-garlic paste and salt. Cook for 2 minutes and keep it aside.

  In another pan, melt the butter, add the flour and stir it properly and cook for 2 minutes, stirring at regular intervals.

  Add the milk, stir and cook for 3 minutes on high till it thickens. Add the seasoning and cook for another 30 seconds.

  Method for assembling:

  Divide the boiled pasta in three equal parts and add to individual sauce mix (Green/White/Tomato). All in a separate pan and mix well for 30 seconds each.Take a deep pasta dish/plate and arrange the macaroni pasta in the order of the tricolour. Garnish with fresh basil leaf.

  Serve hot as it is or with garlic bread and Parmesan cheese.

  Tricolour cottage cheese burger

   

  Ingredients

  • 1 cup paneer crumbled (Indian cottage cheese)
  •  3/4 cup of boiled potato (pulsed coarsely)
  •   2 to 3 green chilies chopped small
  •  2 to 3 slices of breads
  •  1 tsp. ginger garlic paste
  •  Pinch of cumin
  •  1 medium onion
  •  20 gms chopped boiled carrots
  •    20 gms chopped boiled French beans 
  •  ⅛1/8 tsp pepper powder
  •     20 pudina leaves or curry leaves (chopped)
  •    Lettuce (fresh and crisp)
  •    10 ml oil (refined)
  •    2 orange and green coloured burger buns
  •    Salt to taste

  Instructions

  •   Dip bread slices in water, squeeze and remove excess water.

    •   Mix all the ingredients well till everything is blended well.
    •   Heat a pan and fry them on a medium flame too with a little oil.
    •   For baking in oven, preheat the oven to 220C
    •  Prepare a baking tray, grease it
    •   Make small thin patties (about ¼ inch), and smear a little oil on them
    •   Bake for 10 to 15 minutes, flip them to the other side.
    •   Bake paneer patties for another 10 to 12 minutes.
    •    Assemble the cottage cheese patty between the orange and green colour burger buns and serve with mint chutney.