Exclusive R-Day Recipes By Chef Keshav
Image Credit: Pannacotta - Pumphouse

Celebrate the joyous occasion with the union of flavours and colours. From Tricolour Menu to India On a Platter there in a array of such interesting dishes that are being offered. Keeping up with the spirit of the day foodies are surely in for a treat with such specials. It’s not just the mind and spirit getting the feeling of patriotism but why not bring the same on the plate this Republic Day.

Chef Keshav Yadav of Pumphouse shares these exclusive recipes for R-day. Drop by to try these treats. 

Tri Veg Terrine

Chef says “Let’s face it, everyone is short on time nowadays! “Make ahead” dishes are a boon in the modern kitchen and this where my Tri Veg Terrine hits the right spots and reminds us of our awe inspiring Tiranga Flag. It can be made a day or two ahead and kept in the fridge to set. It works great as a special starter, part of a buffet or even as an after-school snack this Republic Day! Go ahead try it out today.


    500 gms Carrot

    500 gms Broccoli 

    500 gms Cauliflower

    3 Eggs

    3 tbps Corn flour

    5 tbps Fresh cream

    A pinch Nutmeg

    20 gms Unsalted butter

    Salt to taste 

    Pinch Grounded pepper


    Boil a big pot of salted water. Cook the cauliflower for 3-4 min, then transfer them in cold water.

    Prepare the carrots the same way by cooking them a little longer.

    Then in turn spin the cooked vegetables in a spin salad dryer to release as much water as possible.

    Also Drain the broccoli.

    At this stage, you must have at least 300 gm of each vegetable.

    Puree these vegetables separately, then sieve to release even more water.

    Mix in turn these three vegetables by adding each time 1 egg, tbsp of corn flour, fresh cream, pinch of nutmeg, salt and pepper, mix well.

    Butter the mould, pour the broccoli stuffing at the bottom of the terrine, without touching the edges, very delicately place on top the cauliflower stuffing. 

    Smooth the surface carefully and cover with the carrot stuffing. 

    Smooth the surface again.

    Covered with two layers of buttered aluminium foil.

    Preheat the oven to 140 C.

    Place the terrine in a dish, fill with warm water for 1 hour.

    Allow to cool down in fridge for 24 to 48 hours.

    Serve however in shape you want. 

Fruit Pannacotta

Chef Keshav adds “This is a great, fresh dessert to create any time of year! Super easy, seriously impressive and totally Instagramable. Succulent and sweet, the tartness of the fruits add so much fresh flavour and the trio of colours - Saffron, White and Green are reminiscent of the Indian flag… this dessert is so much more versatile than you'd think.



    3 Kiwi

    1 tsp Garden fresh mint

    6 tsp Sugar 

    100 gms Fresh Litchi

    2 Fresh orange juice

    2 Orange zest

    3 tsp Gealtin

    3 cup each Water (normal and cold)

    25 gms Whipped cream


For the first layer 

    Blend the chopped kiwis and mint along with 1 cup of water in a blender.

    Transfer to a heavy – bottomed saucepan and place over medium – high heat.

    Add 2 tbsp sugar and bring it to a boil.

    In a bowl mix 1 tsp of gelatine with 1 tbsp of chilled water and mix well.

    Add the gelatine – water mixture to the boiling kiwi mixture and cook for 2-3 min.

    Take off heat.

    Pour it into a mould, let the hot mixture cool a bit before placing it in the refrigerator to set.

For the second layer 

    Blend the litchi fruit along with 2 cups of water in a blender.

    Strain the mix through a muslin cloth.

    Heat the mixture with 2 tbsp sugar in a saucepan over low heat. In a bowl mix 1 tsp of gelatine with 1 tbsp of chilled water and mix.

    Add the gelatine – water mixture to the boiling litchi puree and cook for 2-3 min.

    Let the mix cool a bit.

    Take out the mould from the fridge and add the litchi mixture as the second layer.

    Refrigerate so the litchi puree layer sets.

For the Third layer 

    In a saucepan add 2 tbsp sugar, orange zest, 1 cup of orange juice and bring the mixture to a boil.

    Take off heat and let it cool.

    Using a colander strain the orange juice to remove the zest.

    Transfer the strained juice back into the saucepan.

    In a bowl mix 1 tsp of gelatin with 1 tbsp of chilled water and mix.

    Add the gelatin mix to the orange juice and place it over medium heat.

    Let the mixture boil for 2-3 min.

    Take off heat and cool a bit before adding it as the third layer in the mould.

    Put the mould back in the fridge to set.

    Once it set, serve with dollop of cream or quenelle of cream or any other garnishes.