Jai ho!

Menu: Time really flies! This year all of us Indians will be celebrating the 67th Independence Day with all the zeal, remembering the true heroes who helped us attain the freedom which we have today! And why leave the food as well behind. Instigate that free-will feel of yours and cook a meal with a flavourful Narangi Shorba as a starter, then Tiranga Pulao and finally a delicious Badam Pista Kulfi. Jai Hind!

 

Shopping list

2 small packets orange juice
3 medium carrots
1 small fresh cream
½ kg pumpkin
1 bunch coriander leaves
1 packet basmati rice
1 small packet tomato puree
2 bunches spinach leaves
100 grams almonds
100 grams pistachios
0.5 grams strands saffron
1 tin condensed milk
100 grams khoya

For faster preparation

Cut the vegetables for shorba. Boil the vegetables till they are cooked. Cool and make the puree. Cook rice for the pulao. Make red chilli paste, spinach paste, green chilli paste and keep aside. Make the mixture ready for the kulfi by reducing the milk with condensed milk, khoya and nuts.

How to go about it

Cook the blended vegetable mixture by adding spices and finish off by adding orange juice and fresh cream. Toss the orange rice with spices and red chilli paste, green rice with green chilli paste and spinach puree and assemble and make it ready. Demould the kulfi and serve chilled.

Recommended recipes-

Narangi Shorba,  Tiranga Pulao,   Badam Pista Kulfi

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.