On the occasion of 72nd Independence Day, Maharaj Jodharam Choudhary,of Khandani Rajdhani.
Tirangi Pulao Recipe
Ingredients:
- Basmati rice, soaked and drained: 1 cup
For orange rice
- Ghee: 2 tbsp
- Cumin seeds: 1/4 tsp
- Ginger paste: 1 tsp
- Tomato Kasmiri chilli puree: 1/4 cup
- Turmeric powder: 1/2 tsp
- Red chilli powder 1/2 tsp
- Red chilli paste: 1 tsp
- Salt to taste
For white rice
- Cooked basmati rice: 1 cup
For green rice
- Ghee: 2 tbsp
- Cumin seeds: 1/4 tsp
- Ginger paste: 1 tsp
- Green chilli paste: 1 tsp
- Spinach puree 1/2 cup
- Salt to taste
Method
- Heat two tbsps ghee in two different non-stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
- Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
- Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.
- Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.
- Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
- Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
- Place the green rice, white rice and orange, spreading it evenly on the plate.
Tirangi Dhokla
Ingredients:
- Rice, soaked and drained: ½ cup
- Split black gram skinless (dhuli urad dal) soaked and drained: ½ cup
- Yogurt: 200 gms
- Fruit salt: 1 tsp
- Ginger-green chilli paste: 1 tsp
- Salt to taste
- Oil: 2 tablespoon + for greasing
- Mustard seeds: 1tsp
- Asafoetida ½ tsp
- Curry leaves: 8-10
- Palak puree: 1 cup
- Kashmiri chilli powder: 1/2 tsp
- For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms
- Orange Colour:
- Kashmiri chilli powder: 1 tsp
- Tomato ketchup: 1tsp
- White batter
- Keep one portion of the plain batter aside in separate bowl
- Green Colour:
- Chopped mint leaves: 2 cup
- Chopped coriander: 1cup
- Chopped green chilli: 1tbsp
- Ginger: 1tbsp
- Salt to taste
- Mix the chutney in the batter
Method
- First pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
- For orange batter, mix one portion of batter, Kashmiri chilli powder and tomato ketchup
- For making white batter, keep one portion of the plain batter aside in separate bowl.
- For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
- Now mix all the ingredients mentioned for a green layer.
- Keep good amount of water in a big vessel on high heat.
- Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
- When it is done, pour one cup batter for white layer and steam.
- Later, add the third and orange layer on top of it and steam.
- Dhokla will be done after about 15 minutes, remove and allow to cool.
- Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
- Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
- Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
- Serve with green chutney and sweet chutney.
Tiranga Lassi
Ingredients
- Kesar syrup for orange colour: 2tbsp
- Curd for white colour: 3 cups
- Khus syrup for green colour: 2tbsp
- Elaichi powder: 1tbsp
- Sugar: 3tbsp
Method:
- Whisk curd add sugar and elaichi powder
- Blend kesar syrup with curd for orange colour.
- Blend khus syrup with curd for green colour.
- For white colour keep the curd plain.
- In a glass, pour the khus lassi first followed by the plain white lassi and at the end pour the kesar lassi.
- Garnish with pistachios.
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