Independence Day calls for a feasting celebration! Chef Rakhee Vaswani helps us with some delectable healthy sweet and savoury tri-coloured recipes that will get you and your guests in the Independence Day mood.
Achari paneer nachos - Heat 1 tsp oil in a pan, add 1 tsp chopped garlic, 1 tbsp tomato paste, 2 tbsp achaar masala, 3-4 tbsp stock and cook till the oil separates. Add 150 gm paneer (cubed and fried), chopped onion and chopped peppers, chopped green chilli and sauté for a minute. Place 100 gms nachos on a serving dish, spoon the achari paneer, garnish with 50 gm grated cheese and coriander and serve.
Pav bhaji canape - Heat 2 tbsp butter and sauté 1 tbsp minced onions and 1 tsp minced garlic for a minute. Next add 1 tbsp tomato paste and 1 tbsp red chilli paste with the 3 tbsp Pav bhaji masala and a little water and cook for a minute. 1 chopped boiled potato, ½ carrot minced, 2 minced cauliflower florets, 2 tbsp minced French beans and season with salt and garnish with coriander or parsley. Spoon the Pav Bhaji in the canapés. For the cheese sauce, warm 2 tbsp milk and add 50 gm grated cheddar cheese. Mix it together till it becomes like a sauce. Pour the cheese sauce over the canapé and serve these at your next tea party!
For the Thandai soil, mix 65 gm sugar (or crushed jaggery), 38 gm almond powder, salt, 33 g semi soft butter and 30 ml thandai syrup. Spread this on a butter paper and bake at 100 C.
For the white chocolate panna cotta, bring 50 ml cream and 200 ml milk to a boil. Add
150 g white chocolate and 4 gm gelatine (soaked in warm water). Pour into a mould and leave to set.
For plating, place soil in a plate, place the set pannacotta on top of the soil and garnish with grated steamed carrots.
Tricolour cake jar - For the vanilla cakes, mix 100gm oats or almond flour, 1/4tsp baking powder and keep aside. Mix 100gm butter, 1tsp vanilla essence and 100 gm sugar. Add 2 eggs, one at a time. Add the flour mixture. Divide the batter in 3 bowls. In one bowl, mix a little green colour. In another bowl, mix orange. Pour the batters in three different lined and greased small loaf tins. Bake at 160 degrees for 20 to 25 minutes. Crumble the cakes after cooling it and keep aside.
For the buttercream icing, mix 50gms butter and 100gms sugar-free icing sugar till soft and smooth and pour it in a piping bag.
For the white ganache, heat 50 gms cream, add 100 gm white chocolate and whisk till creamy. Pour it in a piping bag.
For serving, place the crumbled green cake at the bottom of a jar and pipe the buttercream icing on top of that. Pipe a layer of the white ganache. Then top it up with the crumbled orange vanilla cake.
Kaju katli crumble tart - For the tart, soften 30 gms butter, add 63 gms castor sugar and fold 93 gms almond or oats flour. Freeze for 15-20 minutes. Roll it out and line the tart mould. Bake for 10 minutes ( 180 degree celsius) so that it is half baked.
For the white and green kaju katri fudge, make a thick sugar syrup in a pan with 35 ml water + 40 gms sugar-free sugar. Add 65 gm cashewnut powder and 10 gms coconut milk powder. Divide this into 2 parts- mix white colour in one and green in the other.
For the orange crumble, add 40 gm oats or almond flour, 40 gms sugar-free sugar, 25 gms butter, 10 gm cashewnut powder and mix together to make a crumble. Add orange colour. Mix and spread in a baking tray and bake at 150 degree celsius for 10 minutes.
To assemble, take the half baked tart. Fill it with green fudge and flatten. Layer the white fudge and flatten. Finally, place the orange crumble on top. Bake at 150 degrees Celsius for 10 minutes. Cut and serve.