Recipes from Tiranga to try on this Independence Day!

The day filled with patriotism is here, and the celebrations too! We offer unique and truly delicious Tiranga themed recipes for you to try. The recipes are easy to prepare and worth the effort for sure!

This year marks the 75th anniversary of India’s independence, and we’re here with a list of Tiranga recipes for you to try to celebrate the occasion. These dishes are served by popular chefs in some of the best restaurants in Mumbai and Pune, so we wouldn’t want you to miss them.

1) Sriracha Glazed Chicken Drumsticks

This Drumstick with Edamame Parmesan Noodles and Coconut Tofu Cream by Chef Krishna Tiwari of Kyma at Bandra Kurla Resort, Mumbai is one of those recipes from Tiranga that seem complex but worth the effort. time and effort. Try it because it doesn’t look totally runny?


For the noodles:

Edamame noodles 80g
Grated parmesan 20g
Black pepper powder 3-5g
Truffle Oil 10ml
Butter 10g
Salt Sugar (to taste) 5g

For the coconut tofu cream:

coconut cream 50ml
silken tofu 30g
Butter 15g
Garlic 5g
Granulated sugar 5g
rice wine vinegar 1 tbsp
cut garlic 5

For the chicken:

Chicken drumsticks 1 no.
Light soy sauce 2 tablespoons
Tablespoons sriracha, or to taste 4 tablespoons
Lime juice 1 tbsp
Shao Shing Vinegar 1 tbsp
Palm sugar 20g
Salt and black pepper to taste 5g


Bring a large pot of water to a boil. Add noodles, stirring occasionally to prevent them from sticking together, for 7 to 10 minutes, or until tender. Drain in a colander and rinse with cold water until cool. Meanwhile, in a hot skillet, add the oil and the noodles, and the other ingredients, and mix well. Keep the noodles on the plate. In a hot skillet, add the butter, garlic and then sauté. Add the coconut cream, bring to a boil then add the tofu and the other ingredients and mix well. Put the noodle on the plate.

Set the oven to 200 degrees. In a small saucepan over medium heat, combine the palm sugar, soy sauce, sriracha, lime juice and vinegar until the palm sugar melts. Place the chicken on the baking sheet. Using a pastry brush, brush both sides with the sriracha glaze. Bake for 15 minutes or until cooked through. Remove from oven and brush with remaining glaze. Serve over noodles and sauce.

2. Har Gao Shrimp

Dumplings are an all-time classic favorite. Whether it’s a rainy, gloomy day or you want a quick bite to unwind, dumplings cater to all kinds of cravings. We bring Har Gao Prawn for you to enjoy this season. Made with the juiciest prawns cooked to perfection, Har Gao Prawn is prepared by Chef Vadim Shin of Yazu Restaurant. Dumplings are among the best Tiranga recipes to check out!

Tiranga Recipes


For filling:

Shrimp 100g
Sesame oil 40ml
Mashed potatoes 100g
Granulated sugar 5g
Salt (to taste) 5g


For the dough:

In a medium bowl, combine 80 g wheat starch, 100 g potato starch and a pinch of salt. Make a well in the center and pour about 150 ml of boiling water into it. Use a wooden spoon or rubber spatula to stir. The paste will be white and shaggy.

Add the oil, incorporating it into the batter. If the dough seems dry, add 1 to 2 tablespoons of boiling water. If it seems too wet, add a little more wheat starch. The dough should have the consistency of modeling clay. Transfer the dough to an unfloured work surface and knead by hand until very white and smooth, about 3-5 minutes. Cut the dough into 3 or 4 pieces, depending on the dumpling recipe you are using, place it in a bowl and cover it with a lid, then let it rest for 15 minutes.

For filling:

Take a small ball of dough about 1 inch in diameter. Roll it into a thin round disc about 2 inches in diameter. Make sure the casing is thin or it won’t cook completely and let the shrimp fillings cook evenly. Now let’s stuff the fillings. Take about a teaspoon of shrimp filling and place the filling in the center of the disk. Carefully shape the disk into a ball. The steaming time will depend on the temperature of your steamer.

3. Tiranga Yakhni Pulao

Every Indian at heart loves a tasty pulao. We offer you the Tiranga Yakhni Pulao from Executive Chef Prashant Bhoir of Kebab Corner. This Pulao is one of those Tiranga recipes made with tender mutton and is packed with the best Indian masalas so that everyone can enjoy this classic dish.


For the mutton:

Mutton (cut into pieces) 1kg
Saffron 1g
Large onion, thinly sliced 1
chopped ginger 2 rooms
minced garlic cloves 12
bay leaves 2
Green cardamoms 4-5
Kashmiri Chilli Paste 2 tablespoons
whole mace 2-3
Cloves 6-7
fried onion 2 tablespoons
Beaten curd 2 cups
Desi ghee 3-4 tablespoons
Mutton broth or water 2 cups

For Pulao:

Desi ghee 2 tablespoons
Basmati rice 2 cups
Mutton broth 4 cups
Salt to taste 5gm or to taste


Heat the ghee and add all the whole bay leaf from the garam masalas, cardamom, mace and cloves. Once the masala starts to splash, add the minced ginger and minced garlic. When the ginger garlic begins to brown, add the minced onion and cook until translucent and soft. Add the beaten curd and cook until all the water in the curd has evaporated.

Add the mutton and sauté for 5-7 minutes, add the salt and saffron and close the cooker lid. Generally, it takes about 4-5 whistles of the pressure cooker for the mutton to cook. Meanwhile, we can start with the Pulao, wash and drain the basmati rice, and keep the mutton broth on the fire until it comes to a boil. Take a heavy-bottomed pan with a tight-fitting lid, heat it over low heat and add the ghee to the pan.

Add the washed basmati rice and stir slowly without breaking the rice, once it is lightly coated in fat, add the boiling mutton broth and close the lid and cook over low heat. Meanwhile, we are going to sprinkle the mint in a mixing bowl, add the mint oil, salt and sugar and mix into as fine a paste as possible and set it aside.

When the rice is almost 80% cooked, turn off the gas. Once the mutton is cooked, top it with the rice and fried onion, continue cooking until the rice is cooked through. Serve it hot with a drizzle of mint and accompanied by the raita of your choice.

4. Sushi platter

Sushi Platter is one such Tiranga recipe that comes straight from the kitchen of Kynd Cafe and Bar in Colossal Hospitality, Pune. Packed with flavor and available in interesting combinations, the Sushi Platter is easy to prepare and a must-have for everyone!

Tiranga Recipes


Sushi rice 500g
Japanese vinegar for sushi 50ml
Noori sheet 15g
Salt 10g
Pepper 5g
Oil 100ml
Lawyer 250g
Tempura 250g
Tobanjan 50g
Mayonnaise 250g
Wasabi 350g
Ginger Pickle 500g
Kikoman sauce 250ml
Spinach 2kg
Carrot 500g


Wash the rice at least three times or until the water runs clear. Fill the rice cooker or pot with water to about 1 inch above the rice. Over high heat, cover and bring to a boil. Reduce heat to medium-high and boil vigorously for 20 minutes. Reduce the heat to low and cook for another 20 minutes. Remove from heat and let sit, covered, for another 20 minutes. In a small saucepan, slowly heat the Japanese sushi vinegar and sugar until very hot but not boiling.

Stir the “su” (vinegar and sugar) into the hot rice. Carefully place the rice in a clean bowl, cover and let sit for 30 minutes. Divide the rice into three parts. For red rice, combine carrots in a food processor and blend until smooth, for green, use blanched spinach.

Sushi preparation:

On a sushi mat, lay a sheet of nori and lightly pat the rice on the lower two-thirds of the nori. Sprinkle sesame seeds on top of the rice. Place the avocado and fried tempura flakes over the rice. Finish with a few drops of wasabi oil.

Roll the sushi tightly, moistening the edges to seal, and let rest. Cut the roll with a sharp, damp knife and drizzle with spicy mayonnaise. Serve with soy sauce, pickled ginger, spicy mayonnaise and a small amount of wasabi paste on the side.

So celebrate this independence day with a belly full of delicious recipes. These recipes were created by the best chefs in the industry and are a must for everyone. Let us know how it went!



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