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These easy-to-make recipes is what you need for a delicious Republic Day celebration and little delectables for the Coldplay live streaming too!
Every year January 26th is celebrated a Republic Day. A day when the nation is painted in the spirit of tricolour and patriotism. This is also the time when friends and family gather together to watch the parade and later make a wholesome day out of it. This time, along with Republic Day, people can also enjoy the musical extravaganza by Coldplay in Ahmedabad that will be live streamed on Disney+Hotstar in the evening. What is a nice celebration without some gourmet! Here are few easy-to-make recipes at home to add a little bit something special.
Yellow Mexican Tacos
A vibrant recipe inspired by Coldplay’s Yellow, celebrating warmth, brightness, and flavour curated by Simran Vohra, Recipe Curator at NUUK.
Ingredients
For the Tortillas:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp turmeric powder
- ½ tsp salt
- 1 tbsp olive oil
- ⅓ cup warm water(adjust as needed)
For the Mexican Bean Filling:
- 1 cup boiled kidney beans(rajma)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 small onion, chopped
- 1 small tomato, diced
- ½ cup bell peppers, diced
- 1 tsp Mexican seasoning
- Salt to taste
- 2 tbsp grated cheese
For Topping:
- Lettuce
- Diced avocado
- Lime juice
- Chopped cilantro
Instructions
Make the Yellow Tortillas:
- Mix all-purpose flour, wheat flour, turmeric, and salt in a bowl.
- Add olive oil and gradually mix in warm water to form a soft dough.
- Cover and rest the dough for 20 minutes.
- Divide into balls, roll into thin circles, and cook on a hot skillet for 30–40 seconds on each side.
Prepare the Mexican Bean Filling:
- Heat olive oil in a pan. Sauté garlic and onion suntilsoft.
- Add tomatoes and cook until mushy.
- Stirin bell peppers, boiled kidney beans, Mexican seasoning, paprika, andsalt.
- Mash some beans and mix well. Add grated cheese if desired.
Assemble the Tacos:
- Place the tortilla flat and add the bean filling in the center.
- Top with lettuce, avocado, cilantro, and a squeeze of lime juice.
- Fold into at a co and serve with salsa or sour cream.
Garnish with edible yellow flowers or serve on a starry platter for that ultimate Coldplay vibe!
Tri colour Pasta Recipe Card
NUUK’s Recipe Curator, Simran Vohra, shared another Republic Day special recipe. A vibrant tricolour pasta, adelicious tribute to unity and flavour!
Ingredients:
For Red Layer (Roasted Bell Pepper Pasta):
- 1 red bell pepper
- 2 tomatoes
- 1 onion
- 4 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp chili flakes
- Salt and pepper to taste
- 2 cups boiled pasta
For White Layer (Classic Alfredo Pasta):
- 1 tbsp butter
- 3 garlic cloves (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cups boiled pasta
For Green Layer (Green Goddess Pasta):
● 1 cup broccoli florets
● 1/2 cup green peas
● 1 cup spinach leaves
● 3 garlic cloves
● 1/4 cup roasted nuts (pine nuts /walnuts)
● 1 tbsp olive oil
● Salt and pepper to taste
Red Pasta:
- Place red bell pepper, tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and roast for 25 minutes.
- Blend the roasted vegetables in a NUUK Krush to make a smooth sauce.
- Toss with boiled pasta and chili flakes.
White Pasta:
- Heat butter in a pan. Add minced garlic and sauté until fragrant.
- Pour in heavy cream, stirring constantly. Add Parmesan cheese and cook until smooth.
- Season with salt and pepper, then toss with boiled pasta.
Green Pasta:
- Boil broccoli, peas, and spinach until tender.
- Sauté garlic in olive oil, then blend the cooked greens, garlic, and nuts in a blender to make a creamy sauce and toss with boiled pasta.
- Layer the orange pasta at the top, followed by the white pasta in the centre, and finally the green pasta to represent the Indian flag.
Chowpatty Bhel Puri
Add a gush of sour and spicy flavour with delicious crunch in California Walnuts chowpatty bhel puri by Chef Varun Inamdar
Ingredients
- 4 cups puffed rice
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 4 tablespoons mint chutney
- 4 tablespoons sweet tamarind chutney
- 1 tablespoon chaat masala powder
- 1/4 cup chana dal
- 1/4 cup roasted chana
- Salt to taste
- 1/2 cup California walnuts, chopped roughly
- 1/4 cup sev
- 12-15 papdi puris
Preparation
- All you need to do is toss all ingredients together in a large bowl.
- Garnish generously with a sprinkling of sev, chopped California walnuts and serve a papdi puri alongside. Serve immediately
Dahi Bhalla
How about some vibrant tri-colour California Walnuts Dahi Bhalla by Shumaila Chauhan!
Ingredients
For the bhallas:
- 1¼ cup washed Urad Dal (skinless black gram lentil), soaked in water overnight
- 1 table spoon ginger (freshly grated)
- 1 teaspoon salt
- 1 green chilli, finely chopped
- A pinch of Asafoetida
- Oil, for deep frying
For the stuffing:
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped raisins
- For the yogurt (dahi):
- 2-3 cups yogurt
- 1 teaspoon roasted cumin powder
- ¾ teaspoon red chilli powder (or to taste)
- 1 teaspoon chat masala
- Mint cilantro chutney
- Tamarind Chutney
- Salt, to taste
- Water (as needed)
- Cilantro (for garnish)
Preparation
- Wash the dals thoroughly and then in some fresh water soak the lentils overnight or for 6-8 hours.
- Drain the water completely and transfer to a grinder of a food processor or a high power blender.
- Make sure all the water is drained as that is one of the key steps to getting light fluffy bhallas.
- Add the ginger, green chillies, asafetida and salt. Using as little water as possible grind the dal- at first try to grind the dal mix with no water and add only in case your machine can not get a smooth paste. Add water one tablespoon at a time and grind it into a thick smooth paste.
- Transfer the ground lentil paste to a bowl and whisk it vigorously rotating your hand in a circular motion in one direction. This is what makes the bhallas/vadas light. Make sure you whisk in one direction. It takes about 8-10 minutes. You can check whether your bhallas are properly aerated by putting a drop of the batter in a glass of water. If it floats immediately your bhallas are ready to fry. If not continue. The batter should be beaten and thick enough that in case you overturn your bowl, the batter will not flow out, and just stay (similar to how stiffly beaten egg whites are when you overturn the bowl).
- Mix the walnut raisin mixture in a bowl and set aside.
- Heat a wok or pan with oil for deep frying.
- Wet a ladle with little water. Add 1 tablespoon of the Bhalla batter to it. Add a portion (about 1 teaspoon) of the chopped walnuts-raisin mix. Top with another tablespoon of the batter. Drop it in hot oil and deep fry on medium flame until golden brown. 2-3 vadas can be deep fried at a same time in the same batch.
- To make sure that you get fluffy bhallas another tip is to use a spoon to keep pouring the hot oil over the exposed bhallas, so that they are evenly cooked. Once golden, remove and drain on paper towels.
- Soak the bhallas in a bowl full of warm water for 30 minutes.
- Remove each bhallaand press between your palms to squeeze out excess water. You don’t have to squeeze all the water out just a light squeeze. Place the bhallas in a serving bowl.
- Whisk the yogurt (with water, if necessary) and salt till smooth. Add the yogurt to the bhallas. You can add sugar to your curd if desired.
- Top with the green chutney and tamarind chutney as required. Sprinkle red chilli powder, roasted cumin powder, roasted chopped walnuts and chaat masala. Garnish with chopped cilantro leaves.
Happy Republic Day!
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