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Republic Day special menu: Tricolour dessert, Kozhi Chettinad & Keerai Masial recipes for happy guests

The best way to make the most of your off day is by indulging in scrumptious food.

ET Online|
Last Updated: Jan 25, 2020, 06.40 PM IST
These ​delicious Tricolour meals will make your weekend special. ​
These delicious Tricolour meals will make your weekend special.
NEW DELHI: Turn your Republic Day special by treating your guests with delicious Tricolour meals and dessert.

From pizza and paneer tikka to Kozhi Chettinad and Keerai Masial, these recipes are sure to leave your house guests impressed.


Thin crisp Cooked pizza base - 1
Four cheese sauce — 40ml
Rocket leaves - 40gms
Smoked salmon - 30gms
Pine nuts - 10gms
Dry Ricotta cheeses crumble - 20gms
Black pepper and salt - to taste
Extra virgin olive oil - to drizzle
Micro herbs - for garnish

Rocket, smoked salmon and four cheese Focaccia
Rocket, smoked salmon and four cheese Focaccia

- Cook pizza base until crisp
- In a bowl, mix rocket, ricotta and pine nuts with olive oil and seasoning (salt and black pepper)
- Top pizza base with rocket mix and smoked salmon
- Drizzle some extra virgin olive oil
- Garnish with micro herbs
- Serve cold

(The recipe by chef Prem K Pogakula- Executive Chef at The Imperial, New Delhi)


Chicken - 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Ginger Garlic Paste - 2 tbsps
Curry Leaves - 10-12
Oil - 2 tbsps
Turmeric Powder - 1 tsp
Lemon Juice - 2 tbsps
Coriander Leaves/Cilantro - 3 tbsps, finely chopped
Salt as per taste

For Chettinad Masala
Coriander Seeds - 3 tbsps
Dry Red Chillies - 4 to 5 or as per taste
Fennel Seeds - 2 tsps
Cumin Seeds - 1 tsp
Cinnamon Stick - 5 cm stick
Black Stone Flower - 3 pieces
Whole Peppercorns - 2 tsps
Cardamom Pods - 5
Star Anise - 1
Cloves - 4
Fresh Coconut - 1/4 cup

Kozhi Chettinad
Kozhi Chettinad

- In a bowl add salt, turmeric powder and lemon juice to the chicken and mix well. Let it marinate for 15 to 20 mins
- Now to make the Chettinad masala, dry roast all the spices except the coconut in a circular deep cooking pot until they turn golden brown
- Once it begins to emit an aroma, add the freshly grated coconut and let it all roast until the coconut also becomes light golden
- Move them into a mixer and grind them into a fine smooth paste
- Heat oil in a pan, add the onions and cook them until they turn soft
- Add in the curry leaves and the ginger garlic paste. Sauté it for a min
- Then add the marinated chicken and mix it well. Add the cubed tomatoes next and cover the pan. Allow it to cook for 10 mins. Switch off the heat and let the steam go all by itself
- Transfer the chicken into the same cooking pot used to dry roast all the spices. Add water if needed
- Add the ground masala, mix it well and cover the pot and let the dish simmer for 10 mins
- Garnish with freshly chopped coriander leaves and serve

(The recipe is by chef Prakash Patil, Executive Sous Chef at The Westin Gurgaon, New Delhi)


Paneer – 1000 grams
Yoghurt – 2 tablespoons
Turmeric – 1 tablespoon
Paprika – 1 tablespoon
Chilli powder – 1 tablespoon
Ginger – 1/2 tablespoon (fresh)
Garlic – 1/2 tablespoon (paste)
Garam masala – 1/2 tablespoon
Black cumin – 1 tablespoon
Salt to taste

For mint chutney filling
Mint – 1/2 bunch
Fresh coriander – 1 bunch
Baby Spinach – 2 2/3 handfuls
Greek yoghurt – 1 tablespoon
Green chilli – 1 (chopped)
Fresh ginger – 1 tablespoon

Paneer Tikka
Paneer Tikka

- Cut paneer in dices and slit in between to fill
- For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside.
- Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side
- Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala.

(The recipe is by Sudip Misra, Executive Chef at Bengaluru Marriott Hotel, Whitefield)

KEERAI MASIAL (with carrot and coconut rice)


For Keerai masial
- Spinach-blanched and chopped - 300gms
- Split green lentils (moong dal) - 50gms
- Chopped onion - 40gms
- Clarified butter - 30 ml
- Whole cumin seeds - 5gms
- Red chilly whole - 3 nos
- Mustard seeds - 3gms
- Curry leafs - 10nos
- Grated coconut - 30gms
- Turmeric powder - 3gms
- Chopped ginger - 8gms
- Salt to taste

For carrot and coconut rice
Basmati rice - 1 cup
Vegetable oil - 1 tablespoon
Onion (small & chopped) - 1
Madras curry powder - 1
Dry red chile - 1
Carrots (grated) - 100gms
Coconut (grated) - 50gms
Cilantro sprigs
Salt to taste

Keerai Masial
Keerai Masial


For Keerai masial
- Boil moog Dal till al dente with salt and turmeric.
- heat ghee in pan, add cumin seeds, mustard seeds dry red chilies & wait till it crackles
- Now add chopped ginger and garlic and cook till the color turns to light brown color
- At this stage add onion and cook till translucent
- Now toss al dente moog Dal first in the same mixture and then add spinach
- check for seasoning and cook till all the ingredients mix together.
- finish with grated coconut and serve hot

For carrot and coconut rice
- Cook rice. Heat oil in a large frying pan over medium- Cook onion, curry powder, salt, and chilly until onion is softened, about 3 minutes.
- Add carrots, grated coconut, and little water. Now add rice sauté and sprinkle with cilantro.
- Take a glass bowl and arrange the two dishes as desired.

(The recipe is by Chef Prem K Pogakula- Executive Chef at The Imperial, New Delhi)



For pista kheer
Pista - 100 gram
Milk - 1000 ml
Sugar - 100 gram
Rice broken - 50 gram
Cardamom green - 05 gram

For chocolate mousse
White chocolate - 220 gram
Milk - 60 ml
Egg yolk - 40 gram
Whipped cream - 165 gram
Vanilla pod - 1 pc

Pista, Chocolate & Mandarin
Pista, Chocolate & Mandarin

For Mandarin
Mandarin - 1 pc
Sugar - 60 gram
Water - 200 ml

- Melt chocolate in a double boiler.
- Make Sabayon with egg yolk and add whipped cream along with vanilla pods to make the mousse.
- Boil the milk and add cardamom, rice, Pista and sugar.
- Simmer on slow heat and cook well.
- Make sugar syrup by melting sugar on high heat and add mandarin.
- Assemble in layers starting with the kheer in the bottom layer, followed by mousse and finally add the candied mandarin on top.

(The recipe is by Chef Abdul Wahid, Pastry Chef, The Westin Gurgaon, New Delhi)

Tiranga Sandesh, Tricolour Macaroons: Unique Recipes To Add To Your Republic Day Feast

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Food Heaven

25 Jan, 2019
This year, celebrate the 70th birthday of India's constitution with a patriotic feeling in your heart and a Tricolour delicacy on your plate. To bring Republic Day celebrations to your table, we got some top chefs to share their innovative recipes.

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