Main course

Tiranga Recipe

August 15, 2013

501

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]

Post Ad

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.