Celebrate 72 glorious years of Independence with Tricolour Recipes from Grand Mercure Bangalore

1. Tricolor sandwiches

* Ingredients • 8 slices of brown bread • 4 slices of white bread

* Orange layer • 1 cup grated carrot • 2 tbsp. mayonnaise • Salt to taste

* Green layer • 1 cup grated cottage cheese (paneer) • 4 tbsp. green chutney • Salt to taste

* Method • for the orange layer, mix together the carrots, mayonnaise and salt. • For the green layer, mix together the cottage cheese, green chutney and salt. • Place a slice of brown bread on your work top. • Spread the green layer evenly over it. • Place a slice of white bread over it. • Spread the orange layer over the slice of white bread and top it with a slice of brown bread. • Press it down gently. • Cut each sandwich into three parts and serve immediately.

2. Tricolor pulao

* Ingredients • 1 cup rice

* Orange pulao • 1 small onion, chopped • 2 tomatoes, pureed • 1 tsp red chilli powder • 1/2 tsp garam masala powder • 1 tbsp. oil • 1/2 tsp mustard seeds (rai)

* White pulao • 1 tbsp. oil • 1/2 tsp mustard seeds (rai) • 1 tbsp. split Bengal gram (channa dal) • 1 tbsp. split black lentils (urad dal) • 3 tbsp. grated coconut

* Green pulao • 4 sprigs of coriander • 1 green chilli • 1 tbsp. cashew nuts (or coconut) • 1 tbsp. oil • 1/2 tsp mustard seeds (rai) • 1 tbsp. split black lentils (urad dal)

* Method first cooks the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, proceed.

* Orange pulao • Heat the oil in a kadai and cook the mustard seeds till they pop.

• Add the chopped onions and cook them for a couple of minutes. • Add the tomato puree, red chilli powder, salt and garam masala. • Cook it till the oil separates from the masala. • Take 1/3rd of the cooked rice and toss it with the masala. • Check the seasonings and then switch it off.

* White pulao • Heat the oil in a kadai and splutter the mustard seeds. • Add the channa dal and urad dal. Fry them on low heat till they turn golden brown. • Add the grated coconut and roast it for just a minute. • Add the salt and another third of the rice and mix well. Switch off.

* Green pulao • Put the coriander leaves, green chilli and cashews in a blender. Make a smooth paste with a little water. • Heat the oil in a kadai and cook the mustard seeds till they pop. • Fry the urad dal and then add the ground paste. • Cook it for a few minutes, till the raw smell is gone. • Add salt and mix in the remaining rice. Switch it off.

* Arrange the different colored rice as per our national flag. Serve it with curry.

3. Tricolor idly

* Ingredients • idly batter as required

* Orange batter • 1 big tomato • 2 red chillies

* Green batter • 1 cup coriander or mint leaves • 1 green chilli • 1/4 tsp cumin seeds (jeera)

* Method Take the idly batter and divide it into three equal parts. Keep one part aside for the white colored idlis.

* Orange batter • Chop the tomatoes into chunks. • Cook the tomatoes and red chillies for just a couple of minutes, so that the raw taste goes. • Cool it and grind it to a smooth paste. • Mix it with one portion of the batter to make the orange colored idlis.

* Green batter • Chop the coriander or mint leaves roughly. • Cook them with the green chillies for just a couple of minutes to get rid of the raw flavor. • Cool it and grind it to a smooth paste. • Mix it with the third portion of the batter to make the green colored idlis.

* Use the plain batter, orange batter and green batter to make three different Arrange the idlis on a plate as per the national flag.

4. Caprese pizza

Ingredients:

Toppings

* 3 medium vine-ripened tomatoes

* 1 tsp (5 mL) salt

* 2 tbsp (30 mL) chopped fresh basil

* 1 tbsp (15 mL) olive oil

* 8 oz (250 g) fresh mozzarella cheese

* Coarsely ground black pepper

Crusts

* 1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided

* 1 package (13.8 oz or 283 g) refrigerated pizza crust

* 1 garlic clove, pressed

* 1 oz (30 g) Parmesan cheese

Directions

* Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes. * Meanwhile, for crusts, lightly brush Rectangle Pizza Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp. (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough. * Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown. * While crusts bake, finish toppings. Chop basil using Knife , combine with oil in another Prep Bowl and set aside for later use.

* Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-inch-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.

* Remove baking stone from oven. To serve, brush basil mixture over pizzas with black pepper.

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