Independence Day 2024: Celebrate With These Flavourful Recipes

Celebrate Independence Day 2024 with a delightful array of recipes that blend tradition and taste. From rich, creamy Ghevar Cheesecake to vibrant Tiranga Pizza, these dishes bring a festive touch to your table. Whether you’re indulging in the comforting Kaddu Ki Kheer or savoring the crispy Byrek Me Spinak, these recipes promise to make your celebration memorable. Enjoy the essence of togetherness with these scrumptious treats that honor the spirit of the festival.

Kesari Kheer Recipe from Taj Mahal, New Delhi

Indulge in the timeless comfort of Kesari Kheer, a traditional Indian sweet with a contemporary twist crafted by Chef Ankit Vig, Sous Chef – Varq, Taj Mahal, New Delhi. This saffron-flavoured rice pudding is a classic recipe that blends aromatic basmati rice with creamy milk, enhanced by the warmth of cardamom and the sweetness of sugar. Recreate this beloved dessert at home and enjoy a taste of tradition and celebration.

Ingredients:

• 200 gm cup washed basmati rice (soaked overnight)
• 800 ml full cream milk
• 200 gm sugar (Jaggery can be used as a healthy option)
• 50 gm cardamom powder
• 100 gm Chopped almonds
• 100 gm Chopped pistachios
• 100 gm Chopped cashew nuts
• 50 gm Raisins
• 5 gm saffron for garnishing

Preparation:

• Wash and soak basmati rice and soak it overnight.
• In a pan take full cream milk and bring to a boil.
• Keeping the pan over medium flame, add soaked and washed basmati rice and stir occasionally to prevent sticking to the base of the pan.
• Add sugar and cardamom powder to the milk, after the rice is cooked well. Now add sugar, cardamom powder and chopped nuts and raisins.
• Allow it to simmer for 10-15 minutes over low heat until the pudding is cooked well and the chopped nuts are mixed well.
• Let the Kheer cool slightly, then add slivers of dry fruits, raising and saffron strand.
• It’s best served chilled with Ice cream and added nuts

Edible Rakhi Recipe by Rubal Pupneja, Chef, The Ashok

Rakshabandhan, a festival that celebrates the beautiful bond between siblings, has always been about the exchange of love, protection, and heartfelt gifts. Traditionally, rakhis have been symbols of protection tied around a brother’s wrist, but why not add a twist of sweetness this year? Enter the Edible Rakhi—a delightful and innovative way to blend the sacred tradition with the joy of indulging in something delicious. Not only do these edible rakhis serve as a sweet treat, but they also carry the sentiment of care and creativity, making the celebration even more special.

Ingredients used:

• Fondant (Multi-colour): 150 gm
• White Compound Chocolate: 160 gm
• Dark Compound Chocolate: 160 gm
• Oil
• Food Grade Colours (Blue, Yellow, Green)

 For decoration:

• Golden Pearls
• White Pearls
• Silver Balls

Method (Marzipan Based)

1. Divide the fondant into equal portions and add food colors to have respective colorful fondants and keep them aside

2. In the mean time we melt both white and dark compound chocolate separately, by adding little oil to them. After that we spread them on parchment paper and allow to set

3. Now we take the color fondants and with the help of different cutters we make stars, flower, straps and disc out the fondants

4. Now once both the chocolate spreads are set, with the help of cutter we make disc out of them (Size as required for assembling)

5. Now we assemble our edible Rakhi by taking one color Chocolate disc as a base, and placing the other color disc over it and finally putting the third discover it made up of Fondant

6. Decorate Rakhis with, fondant flowers, stars, sugar sprinkle and silver and golden sugar balls as per your choice

7. Finally, we place the assembled Rakhis over the colorful straps made from Fondant

8. Your edible Rakhis are ready to serveMethod (Khoya Based)

1. Cook Khoya and sugar over a flame to burfi based consistency

2. Divide the above Khoya sugar in portions and colour them using food grade colours

3. Shape as with the help of suitable cutter

4. Make small spheres of different colour of Khoya and make Rakhi strap out of them

5. Decorate Rakhis with, sugar sprinkle and silver balls, golden balls as per your choice

6. Your edible Rakhis are ready to serve

Tiranga Ravioli by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida

Ingredients:

• Regular Pasta Semolina: 250 g
• Refined Flour: 250 g
• Salt: 10 g
• Egg Yolk: 12
• Beetroot Paste: 100 g
• Spinach Paste: 100 g

Method:

1. Sift flour and salt together.
2. Make a well in the center of the flour, add eggs, and beat slightly.
3. Gradually mix flour with eggs, adding warm water to form a stiff dough.
4. Divide dough into three parts: regular, beetroot, and spinach.
5. Knead each dough until smooth, cover, and let rest for 15 minutes.
6. Roll each dough into thin sheets (1/16 to 1/8 inch thick).
7. Merge sheets by applying egg wash between layers, let rest for 15 minutes, then cut into thin sheets.
8. Drop filling (1 to 1 1/2 tsp) spaced 1 1/2 inches apart on dough, cover with another sheet, and seal around filling.
9. Cut into squares with a pastry cutter or sharp knife.
10. Dry ravioli for 1 hour.
11. Cook in boiling salted water for 10 to 15 minutes until tender.
12. Drain and layer with sauce and cheese on a serving platter. Serve hot.

Tiranga Pastry by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida

Ingredients:

• Eggless Cake Mix: 1 kg
• Water: 550 ml
• Oil: 50 ml
• Vanilla Essence: 5 ml
• Orange Bakery Colour: 5 ml
• Green Bakery Colour: 5 ml
• Butter Cream Icing: 500 g
• Unsalted Butter: 300 g
• Icing Sugar: 300 g

Method:

1. Mix water, oil, essence, and cake mix.
2. Divide mixture into three parts; color one part green, another orange.
3. Pour batters into trays and bake at 180°C for 15 minutes.
4. Cool sponges and cut into thin layers.
5. Beat butter, essence, and icing sugar; divide into three parts and color.
6. Layer sponges with different icings, decorate as desired, and cut into pieces.

Tiranga Phirnee by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida

Ingredients:

• Basmati Rice: 1 kg
• Sugar: 500 g
• Almonds: 10 g
• Pistachios: 10 g
• Grated Carrot: 10 g
• Saffron: 1 g
• Full Fat Milk: 1 l

Method:

1. Soak rice in water for 20-30 minutes, then coarsely grind with a little water.
2. Boil milk, stirring until it thickens.
3. Add ground rice to milk, stirring continuously until rice is cooked.
4. Add 1/2 cup sugar, rose water, and cardamom powder.
5. For the tricolor phirni:
   • First Layer: Cook 4 tsp plain phirni with grated carrot, sugar, and milk; add saffron and cool.
   • Second Layer: Cook 4 tsp plain phirni with almond paste, additional sugar, almond essence, and chopped almonds.
   • Third Layer: Cook 4 tsp plain phirni with pistachio paste, additional sugar, pistachio essence, and chopped pistachios. (Green color optional).
6. Layer in a glass starting with pistachio, then almond, and lastly carrot phirni.
7. Garnish with saffron, almonds, and pistachios. Chill before serving.

Kiwi Pineapple Pani Puri by Chef Meghna, on behalf of Chilean Kiwifruit

Ingredients:

• Kiwifruits: 2, chopped
• Pineapple: 1, chopped
• Ginger: 1 medium piece
• Green Chillies: 2-3
• Coriander: 1 bunch
• Mint Leaves: 1 small bunch
• Lemon Juice: 1
• Roasted Jeera Powder: 1.5 tsp
• Chilli Flakes: 1 tsp
• Black Salt: 1 tsp
• Regular Salt: to taste
• Masala Boondi: for garnish

Method:

1. Blend kiwifruits, pineapple, ginger, green chillies, coriander, mint leaves, and lemon juice.
2. Strain to get the Pani.
3. Add roasted jeera powder, chilli flakes, black salt, and regular salt. Mix well.
4. Add chopped kiwifruit, pineapple, mint leaves, and masala boondi.
5. Pani Puri Masala (Stuffing): Mix boiled black chana, moong, and potato with jeera powder, coriander powder, red chilli powder, and salt.
6. Stuff puris with masala and pour in Kiwi Pineapple Pani.

Roule Apéritif Tricolore La-Crème de by The Lalit

The Green Paste:

• Eggs: 2
• Oil: 2 tbsp
• Sour Cream: 1 tbsp
• Flour: 2 tbsp
• Baking Powder: 1 tsp
• Salt: as required
• Spinach: 2 tbsp

The Red Paste:

• Eggs: 2
• Oil: 2 tbsp
• Sour Cream: 1 tbsp
• Flour: 2 tbsp
• Baking Powder: 1 tsp
• Salt: as required
• Paprika: 2 tbsp

The Young Dough:

• Eggs: 2
• Oil: 2 tbsp
• Sour Cream: 1 tbsp
• Flour: 2 tbsp
• Baking Powder: 1 tsp
• Salt: as required
• Grated Cheese: 3 tbsp

The Stuffing:

• Philadelphia Cheese: 250 g
• Thick Crème Fraiche: 80-100 ml
• Pepper: as per taste
• Salt: as per taste

Method:

1. Green Paste: Mix eggs yolks, oil, sour cream, and spinach in a bowl. Add flour and baking powder. Beat egg whites until soft peaks form, then fold into the mixture.
2. Red Paste: Repeat the same process as the green paste, using paprika instead of spinach.
3. Young Dough: Repeat the same process as above, adding grated cheese to the mixture.
4. Smooth each paste onto separate baking sheets lined with parchment paper. Bake at 180°C (350°F) for 25 minutes.
5. Remove from oven and roll each paste in a damp cloth. Let cool for 1 hour.
6. Mix cream cheese and thick crème fraiche, then add pepper and salt.
7. Unroll each dough, spread with the cheese mixture, then re-roll.
8. Refrigerate for 1 hour before slicing and serving.

Tri-Coloured Yogurt Terrine by The Lalit

Ingredients:

• Carrot: 200 g
• Vegetable Stock: 1/8 liter
• White Gelatine: 9 sheets
• Dill: ½ bunch
• Basil: 1 bunch
• Chives: ½ bunch
• Full Fat Milk Yogurt: 250 g
• Salt: to taste
• Pepper: to taste
• Sour Cream: 125 g
• Tomato: 1
• Balsamic Vinegar: 3 tbsp
• Mustard: 1 tsp
• Sugar: 1 pinch
• Oil: 1 tbsp

Method:

1. Cook carrot slices in vegetable stock for 20 minutes. Puree and let cool.
2. Soak 3 gelatine sheets in cold water. Puree 175 g yogurt with chopped dill, basil, and chives. Season with salt and pepper. Dissolve the gelatine and stir into the herb yogurt. Pour into a loaf pan and chill for 15 minutes.
3. Soak 3 gelatine sheets. Puree the carrot and season with salt and pepper. Dissolve gelatine and mix into the carrot puree. Pour over the herb yogurt layer in the loaf pan and chill for 15 minutes.
4. Soak remaining gelatine sheets. Mix remaining yogurt with sour cream, season with salt and pepper. Dissolve gelatine and mix into the yogurt mixture. Pour over the carrot layer and chill for about 2 hours.
5. Dice the tomato and mix with balsamic vinegar, mustard, salt, pepper, oil, and sugar.
6. Unmold the terrine, slice, and serve garnished with lettuce and tomato mixture.

Lemon in the Spirit of a Meringue Pie by The Lalit

Sweet Dough

Ingredients:

• Salt: 1 gm
• Wheat Flour: 135 g
• Potato Starch: 15 g
• Ground Almonds: 25 g
• Icing Sugar: 60 g
• Butter: 90 g
• Eggs: 35 g

Method:

1. Mix butter, icing sugar, and salt.
2. Add eggs, then flour, potato starch, and ground almonds. Mix until combined.
3. Roll out to 3 mm thick. Cut into 10 cm by 2 cm strips.
4. Bake at 150°C for 15 minutes.

Swiss Meringue

Ingredients:

• Egg Whites: 100 g
• Caster Sugar: 100 g
• Icing Sugar: 100 g

Method:

1. Beat egg whites with caster sugar until soft peaks form.
2. Gradually add sifted icing sugar. Continue beating until stiff peaks form.
3. Pipe into long strips, sprinkle with herb powder, and dry in an oven.

Creamy Lemon

Ingredients:

• Lemon Juice: 100 g
• Caster Sugar: 100 g
• Butter: 100 g
• Eggs: 100 g
• Egg Yolks: 30 g
• Corn Starch: 10 g
• Gelatin: 2 sheets

Method:

1. Heat lemon juice, then add sugar, egg yolks, eggs, and corn starch. Boil for 1 minute.
2. Add hydrated gelatin and butter. Mix until smooth and cool.

Candied Zest

Ingredients:

• Lemon: 1
• Water: 100 g
• Caster Sugar: 100 g

Method:

1. Make a syrup with sugar and water.
2. Remove lemon zest, pour hot syrup over it, and let it cool.

Herbal Sorbet

Ingredients:

• Water: 260 g
• Lemon Juice: 60 g
• Caster Sugar: 65 g
• Stab 2000: 1 g
• Chervil: 5 g
• Orange Juice: 30 g
• Mint: 8 g
• Coriander: 8 g
• Tarragon: 3 g
• Basil: 8 g

Method:

1. Heat water, lemon juice, and orange juice. Add sugar, glucose, and stab. Boil and cool.
2. Add fresh herbs, mix, and mature for 24 hours.
3. Churn and poach in 10 cm tube molds.

Sparkling White

Ingredients:

• Egg Whites: 125 g
• Caster Sugar: 50 g

Method:

1. Beat egg whites with caster sugar until stiff peaks form.
2. Poach strips and cook in a steam oven at 83°C for 3 minutes.

Finishing

Ingredients:

• Lime: 1
• Agastache Cress: as required

Method:

1. Using a stencil, shape lemon cream on the plate and sprinkle with herb powder.
2. Place a strip of white mousse, followed by layers of lemon cream, herb meringue, lemon confit, and herb sorbet on the shortbread.
3. Decorate with lemon segments and agastache leaves.

Byrek Me Spinak (Albanian Spinach Feta Pie) by The Lalit

Ingredients:

• Olive Oil: 1 tbsp
• Spinach Leaves: 300 g
• Spring Onions: 3
• Garlic Cloves: 3
• Lemon Zest: 1 tsp
• Feta Cheese: 150 g
• Ricotta Cheese: 150 g
• Eggs: 2
• Salt: 1 tsp
• Black Pepper: ¼ tsp
• Butter: 1/3 cup
• Fresh Phyllo Sheets: 12 sheets

Method:

1. Preheat oven to 175°C (350°F) and grease a 23 cm round springform tin with butter.
2. Heat olive oil in a pan over medium heat. Add chopped spinach and sauté for 5 minutes until wilted. Drain excess liquid and transfer spinach to a large bowl.
3. To the bowl of spinach, add chopped spring onions, minced garlic, lemon zest, crumbled feta, ricotta, eggs, salt, and pepper. Mix until well combined.
4. Brush one phyllo sheet with melted butter and place it in the bottom of the tin, letting some hang over the edges. Repeat with 5 more sheets, alternating the direction of each layer.
5. Pour the spinach-feta filling into the tin. Top with 6 more phyllo sheets, brushing each with melted butter.
6. Fold the overhanging phyllo over the filling to seal. Brush the top with melted butter.
7. Bake for 50 minutes or until golden brown. Let cool for 5 minutes before slicing and serving.

Cream Cheese Mouse Recipe By NOHO

Pistachio Sponge:

• Eggs: 6
• Sugar: 200 g
• Flour: 120 g
• Baking Powder: 7 g
• Melted Butter: 100 g
• Pistachio Powder: 100 g

Vanilla Cream:

• Mascarpone Cheese: 300 g
• White Chocolate: 200 g
• Fresh Cream: 100 g
• Whipped Cream: 200 g

Method:

1. Beat eggs and sugar together in a large bowl using an electric mixer.
2. Gently fold in flour, baking powder, and pistachio powder.
3. Add melted butter and mix gently.
4. Preheat oven to 180°C (350°F).
5. Pour batter into a baking pan, smooth the top, and bake for 20-25 minutes. Allow to cool.
6. Melt white chocolate in a heatproof bowl in the microwave.
7. Whip cream until soft peaks form.
8. Beat mascarpone cheese until soft in a large bowl.
9. Combine all ingredients together.

Kaddu Ki Kheer By AIDU

Ingredients:

• Kaddu (Pumpkin): 0.5 kg
• Milk: 1 liter
• Sugar: 0.3 kg
• Green Cardamom: 0.02 g

Method:

1. Grate pumpkin finely.
2. Heat milk in a heavy-bottomed pan and bring to a boil.
3. Add grated pumpkin and cook until soft.
4. Add sugar, mix, and remove from heat. Cool in the fridge.

Kaddu Ki Kheer Base Ingredients:

• Green Cardamom: 0.02 g
• Kaddu (Pumpkin): 1 kg
• Sugar: 0.4 kg
• Desi Ghee: 0.1 ml
• Milk: 1 liter
• Saffron & Pistachio: As needed

Method:

1. Grate pumpkin finely.
2. Heat milk in a heavy-bottomed pan and bring to a boil.
3. Add grated pumpkin and sugar, and cook until soft.
4. Divide mixture into two parts.
5. Cook one part with saffron and the other with pistachio.

Final Method:

1. Place Kaddu Ki Rabri in a small plate.
2. Add a layer of saffron and pistachio-infused Kaddu Ki Kheer using a ring mold.
3. Garnish with fried cashew nuts.

Tiranga Pizza

For the Dough:

• All-Purpose Flour: 2 cups
• Sugar: 1 tsp
• Salt: 1 tsp
• Active Dry Yeast: 1 tsp
• Lukewarm Water: 1 cup
• Olive Oil: 2 tbsp

For the Green Layer (Spinach & Mushroom Sauce):

• Fresh Spinach Paste: 100 g
• Sliced Mushrooms: 50 g
• Olive Oil: 2 tbsp
• Garlic (finely chopped): 2 cloves
• White Pepper Powder: 1/2 tsp
• Salt: To taste
• Fresh Cream: 1 tbsp

For the White Layer (Mozzarella Cheese & Cream):

• Shredded Mozzarella Cheese: 1 cup
• Fresh Cream: 50 ml

For the Orange Layer (Spicy Tomato Sauce):

• Thick Tomato Puree: 1 cup
• Garam Masala Powder: 1 tsp
• Red Chili Powder: 1 tsp
• Salt: To taste
• Dried Herbs (Rosemary, Basil, Thyme, Oregano): 1/2 tsp each

For Toppings:

• Tomatoes (sliced & sundried): 2
• Green Pitted Olives (sliced): 2-3

Method:

1. Preheat oven to 425°F (220°C).
2. Prepare the pizza dough and let it rise.
3. Roll out dough into a circular shape.
4. Spread Spinach & Mushroom Sauce (Green Layer) on one-third of the base.
5. Spread Mozzarella Cheese and fresh cream (White Layer) in the center.
6. Spread Spicy Tomato Sauce (Orange Layer) on the remaining third of the base.
7. Add toppings (sundried tomatoes and green olives).
8. Bake for 15-20 minutes or until golden brown.

Tiranga Dhokla

For the Batter:

• Semolina or Rava Sooji: 1½ cups
• Curd or Yoghurt: 3/4 cup
• Water: 1/2 cup
• Baking Soda: 1 tsp (3 tsp for three layers)
• Sugar: 2 tsp
• Salt: To taste
• Oil: For greasing

For Colored Layers:

• Palak-Green Chili Paste: 2 tbsp (for Green)
• Carrot Puree: 2 tbsp (for Orange)

For Tempering (Tadka):

• Oil: 1 tbsp
• Mustard Seeds: 1 tsp
• Cumin Seeds: 1/2 tsp
• Sliced Green Chilies: 2
• Fresh Curry Leaves: 1 sprig
• Sugar: 1 tsp
• Asafetida: 1/2 tsp
• Lemon Juice: 1 tbsp
• Water: 2 tbsp
• Salt: 1/2 tsp

Method:

1. Mix all batter ingredients (except baking soda) to make a smooth batter.
2. Rest the batter for 10-15 minutes.
3. Divide batter into 3 parts; mix each with green chili paste, carrot puree, or leave plain.
4. Grease a steamer plate or cake pan.
5. Pour green layer mixture into the steamer, mix in baking soda, and steam for 7-8 minutes.
6. Repeat with white and orange layers.
7. Allow to cool, then garnish with tadka and serve.

Ghevar Cheesecake

For the Ghevar Crust:

• Flour: 3 cups
• Ghee: 1 cup (solidified)
• Ice Cubes: As needed
• Water: 4 cups
• Milk: 1/2 cup
• Food Color (Yellow): 1/4 tsp
• Ghee: 1 kg (for deep frying)

For the Cheesecake:

• Cream Cheese: 16 oz (softened)
• Granulated Sugar: 1/2 cup
• Eggs: 4 (separated)
• Vanilla Extract: 1 tsp
• Sour Cream: 1 cup

For the Ghevar Syrup:

• Sugar: 1 cup
• Water: 1 cup
• Cardamom Powder: 1/4 tsp
• Saffron Threads (soaked in 1 tbsp hot water): 1/4 tsp
• Almonds & Pistachios (chopped): 1 tbsp

Method:

1. Preheat oven to 350°F (180°C).

Prepare the Ghevar Crust:

1. Prepare sugar syrup of 1-thread consistency.
2. Rub solidified ghee with ice cubes until white.
3. Add milk, flour, and water to make a smooth batter. Add color.
4. Heat ghee in a cylindrical mold. Pour batter in a thread-like stream.
5. After foam settles, lift ghevar carefully and dip in syrup. Cool and garnish with silver foil, saffron milk, and dry fruits.

For Preparing the Cheesecake:

1. Beat cream cheese, sugar, and egg yolks. Add vanilla, sour cream, and mix well.
2. Fold in beaten egg whites.
3. Place fried Ghevar pieces in a springform pan, pour cheesecake mixture over it.
4. Bake for 45-50 minutes or until set.

For Preparing the Ghevar Syrup:

1. Boil sugar, water, cardamom, and saffron until thickened.
2. Drizzle syrup over cooled cheesecake.
3. Chill and serve, garnished with chopped nuts, cardamom, or saffron.