Tri-coloured recipes for I-Day

New Delhi: This year, celebrate Independence Day with mouth-watering tri-coloured savouries like cakes, fruit skewers and salads.Here are some mouth watering recipes:Classic Macaroni Salad Ingredients:-Macaroni (boiled) (120 gram)-Red kidney beans (boiled) (50 gram)-Corn Kernels (50 gram)-Tomato (seedless) (20 gram)-Sliced onion (30 gram)-Bell pepper (45 gram)-Coriander leaves (chopped) (20 gram)-Tomato ketchup (30 gram)-Mayonnaise (40 gram)-Pinch of Salt-Lime Juice (as required)-Oregano (5 gram)-Chopped green chilli (5 gram)Method:-Take a steel bowl and put all the ingredients (except mayonnaise, lime juice and tomato ketchup) and mix it gently.-When mixed properly, fold it into mayonnaise, lime juice and tomato ketchup.-Put it in a salad bowl and garnish it with tomato and coriander leaf and serve it cold.Colourful Fruit SkewersIngredients:- 50 Strawberries- 50 Pieces of cantaloupe or mandarin oranges- 50 Pieces pineapple, canned- 50 Pieces of kiwi fruit or honeydew melon- 100 blueberries- 50 bamboo or other disposable plastic skewersMethod:- Use sharpened bamboo or wooden skewers.- Cut fruits into square shapes.-Skewer strawberry first, then cantaloupe or orange, followed by pineapple and kiwi fruit or -honeywdew melon.-Put two blueberries on the pointed end.-Make sure to fix them well, so they don't slip off.Tiranga Curry Rice Ingredients:-Paneer (150 grams)-Tomatoes (3 medium)-Cashew nuts (1/4 cup)-Melon seeds (2 tablespoons)-Poppy seeds (1 teaspoon)-Ginger,chopped (1 teaspoon)-Green cardamoms (2)-Red chilli powder (1 teaspoon)-Salt to taste-Oil 1 tablespoon + for deep-frying-Yogurt (1/4 cup)-Green cardamom powder (1/4 teaspoon)-Refined flour (2 teaspoons)-Fresh cream (2 tablespoons)-Garam masala powder (1/4 teaspoon)Method:-Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.- Add one cup water and close the cooker with the lid. Cook under pressure till four whistles.-Put oil in a pan and add green cardamom powder, salt, flour and mix well.-Take circular portions of the mixture (koftas) and deep fry it till golden.-Open the lid of the cooker and blend the mixture with a hand blender.-Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.-Arrange the deep friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.-Serve it hot with steamed rice.Tri-coloured rice Ingredients:-Rice (2 Cups)-Oil (1 tablespoon)-Lemon Juice (1 tablespoon)-Water (2 Cups)-Salt (to taste)-Carrots Steamed/boiled and puréed (2 Carrots)-Coriander leaves (1 bunch)-Green Chillies (3)-Ginger (a small piece)-Curry leaves (2 strands)-Mint leaves few-Garam masala (one tablespoon)-Turmeric powder (1/2 tablespoon)-Oil (2 tablespoon)Method:-Heat up a thick bottom vessel, pour water, add salt and let it boil.-Add rice and stir it well.-Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool.-Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside.-Steam cook or boil the carrots and let it cool. Puree them and set aside.-Grind coriander leaves, ginger, mint leaves and curry leaves, set aside-In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside.-In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well. -Add next portion of rice and saute well. Check for the salt and adjust. Set aside.-Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first.-Arrange them as single individual servings or as a single dish to let everyone help themselves.Tri colour Makhani Ingredients:-Palak (spinach) (100 gram)-Oil (2tablespoon)-Chopped garlic (1 tablespoon)-Chopped green chilly (1/2 tablespoon)-Green vegetables (bean, carrot,cottage cheese) (150 gram)-Butter (50 gram)-Mawa 50 (gram)Procedure-In fry pan put two tablespoon oil, garlic and green chilly. Put spinach puree. Saute, put cream, butter and mawa.-Put green vegetables.-Use garam masala, 1 tbsp elaichi (cardamom) powder, red chilli powder, turmeric powder, kasuri methi powder (dried, fenugreek leaves powder).-Chopped coriander and salt! As per taste.For red gravy:Ingredients-Onion (150 gram)-Tomato (150 gram)-Cashewnuts paste (150 gram)-Garlic-Green chilly-Kolhapuri chilly-Grated coconut (1 cup)Procedure:-Cut onion fine and saute in oil and water till Brown. put it in mixer and make paste.-Boil cashew nut and make paste in mixer grinder.-Pour 2tablespoon oil, garlic and chilli in fry pan.-Pour onion paste, cashew nut paste and tomato puree 75 gram.-Put Kolhapuri chilli, grated coconut, chilli powder, elaichi (cardamom) powder, kasuri methi (dried, fenugreek leaves) (1 tablespoon).-Put butter, mawa, cream. (1/4 cup each)