Tricolour on your platter
This Independence Day if you want to get soaked in the patriotic spirit, play around with colours of the national flag and take the celebrations to a whole new level. Here are two recipes to try out.
By : migrator
Update: 2016-08-29 12:12 GMT
Chennai
Macroons
Ingredients
Egg white: 200 gms
Icing sugar: 300 gms
Almond powder: 300 gms
Gel food colour(orange, green): two drops each
For Italian meringue
Water: 100 gms
Sugar: 330 gms
Egg white: 100 gms
Method
Combine almond flour, powdered sugar and sift into a bowl. Add the egg whites and mix until even. Keep aside.
Make the Italian meringue. Boil the sugar and water to soft ball stage. Beat the egg whites, sugar syrup to a bowl and whip with a hand mixer until stiff peaks form and quickly fold the almond mixture in to the egg white Separate the mixture into two batches. Add green food colour in one and orange food colour in the other. Add the mixture to a piping bag fitted with circular nozzle and pipe of both colours onto a baking tray lined with parchment paper.
Bake for 10-15 mins in an oven preheated to 160-1700C. Then turn the tray around, lower the temperature down to 1400C and bake for 8-10 mins. Cool on the baking tray. Gently peel them away from the parchment paper. Pair the orange macaroon shells with the green macaroon shells and sandwich together with vanilla beans and butter cream.
Recipe: Chef Kartik The Park Chennai
Dosa
Batter one: For the white Dosa
Ingredients
Raw rice: 500 gm
Boiled rice: 500 gm
Urad dal: 250 gm
Channa dal: 50 gm
Fenugreek: 25 gm
Method
Soak all the ingredients overnight.
Grind everything to a smooth dosa batter.
Batter two: For the saffrom Dosa
Ingredients
Raw rice: 500 gm
Boiled rice: 500 gm
Urad dal: 250 gm
Channa dal: 50 gm
Fenugreek: 25 gm
Carrot puree: 30 gm
Method
Soak all the ingredients overnight.
Grind everything to a smooth dosa batter except the carrot puree.
Add the carrot puree to give it the taste and colour.
To make carrot puree, blanch the carrot and make a fine paste of it.
Batter for the green Dosa
Ingredients
Raw rice: 500gm
Boiled rice: 500gm
Urad dal: 250gm
Channa dal: 50gm
Fenugreek: 25gm
Spinach puree: 30gm
Method
Soak all the ingredients overnight.
Grind everything to a smooth dosa batter except the spinach puree.
Add the spinach puree to give it green colour. To make spinach puree, blanch the spinach and make the fine paste of it.
To make the Dosa
Heat a pan and pour one ladle of white batter in the middle of the pan.
On either sides, pour a ladle each of carrot puree batter and spinach puree batter, making one big tri colour dosa.
Serve hot with chutneys like coconut, tomato and coriander.
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