Tiranga Recipe

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We prepared these dishes specially for Independence day. It is a Tricolor recipe contains 3 dishes
1. Beans Sambar [Orange Color]
2. Vermicelli Payasam [Kheer] [White Color]
3. Palak Tambli/Tambuli [Green Color]

tricolor

Recipe of each dish is given below.

Beans Sambar
Ingredients:

  • Beans 500gms
  • Green Chilly 1-2
  • Tamarind Small piece
  • Coconut 1 hand full
  • Dry Red chillis 6-7
  • Cumin seeds 1 spoon
  • Coriander Seeds 2 spoon
  • Urad Dal ½ spoon
  • Rice 1 spoon
  • Curry leaves
  • Turmeric
  • Sunflower oil 4-5 spoon
  • Jaggery

Method:

  • In a Thick Bottomed Kadaai / Pan, heat 4tbsp’s of oil .
  • Add Cumin seeds, Coriander seeds, curry leaves once it starts cracking add Urad dal, rice and red chillies to it.
  • Fry it until urad dal turns to brown.
  • Now turn off the flame and add coconut to it.
  • Now grind it to fine paste. Keep this masala aside

  • Pressure cook beans and green chilli and ¼ spoon salt for about 5 minutes .
  • Now take the stock in a vessel add tamarind extract ,little jaggery, little salt, curry leaves , a big pinch of turmeric and 1 spoon of ghee and boil it for about 5 mins.
  • Now add the cooked beans and masala to it and boil it for 5-10 minutes.

    Tips: After pressure cooking beans immediately remove the stock from it and add ice cold water to it . So that beans will remain green and it will not cook further. Use stock for cooking.

     

    Vermicelli Payasam[Kheer]

     

    Ingredients:

    • Sugar
    • Vermicelli 1 cup
    • Dry grapes 7-8
    • Cardamom 3-4
    • Cashew nut 7-8
    • Milk ½ Ltr
    • Ghee 6-7 Spoon
    • Saffron

    Method

    Take a pan and heat ghee; add dry grapes, cardamom, cashew nut and vermicelli and fry it. Once vermicelli turns light brown add milk to it. Add sugar [according to taste] add little saffron. Boil it in low flame until vermicelli gets cooked. Serve it hot.

    Palak Tambli/Tambuli


    Ingredients:

    • Palak leaves 300gms
    • Green Chilly 1-2
    • Tamarind Small piece
    • Coconut 1 hand full
    • Dry Red chilli’s 3
    • Cumin seeds 1/2 spoon
    • Curry leaves 8
    • Mustard 1/4 spoon
    • Sunflower oil 4-5 spoon
    • Ghee 2-3 spoon
    • Curd 250ml
    • Salt

    Method

    In a Thick Bottomed Kadaai / Pan, heat 4tbsp’s of oil .

    Add cumin seeds to it. When it starts spluttering; add chopped green chillies and chopped palak leaves. Add around half cup of water and mix it well. Now close the lid and cook it for 6-7 minutes until raw smell of palak vanishes.

    Once it is done grind it with coconut, tamarind, salt and curd [add water if needed]. It will be in green coloured liquid form

    Now take a small pan and put 3-4 spoon of ghee. Add mustard to it. Once it starts spluttering add red chilli and curry leaves stir it for 1-2 mins and add it to main dish.

    Now it is ready to serve with rice.

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