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Independence Day is a significant occasion that evokes a profound sense of national pride and serves as a joyous commemoration of the nation's freedom and advancement. In the midst of the celebrations, food takes a significant role, providing an extra chance to fully engage in the essence of patriotism. With a focus on the rich heritage of traditional dishes and the evolving nature of the nation, each culinary creation serves as a delectable homage to India's journey towards independence. Engaging in communal dining experiences alongside cherished folks, and appreciating the diverse culinary traditions that symbolise the unity and cultural richness of our nation, enhances the significance of this momentous occasion by evoking heightened feelings of joy and emotion. Director of Culinary, Jerson Fernandes and Pastry Chef, Rajesh Paramashivan from Novotel Hotel Juhu Beach, Mumbai, are embracing the spirit and have created tricolor desserts that encapsulate the essence of 76 years of Indian Independence. Here’s to how you can recreate them at your home.
Tiranga Mousse Cup Cakes Recipe by Jerson Fernandes, Director of Culinary
Ingredients:
For the Muffin
100 g Butter
80 g Castor Sugar
100 g Flour
25 g Baking Powder
50 ml Condensed Milk
50 ml Milk
2 g Baking Soda
3 ml Vanilla Essence
For the topping
150 g Cream Cheese
3 ml Vanilla Essence
50 g Whipped Cream
30 g Kiwi Puree
30 g Carrot & Saffron Puree
2 Tbsp Roasted Nuts
20ml Condensed Milk
70 g Castor Sugar
Method:
For the Muffin
Mix butter and sugar till sugar is completely dissolved. Mix milk and condensed milk to the butter mixture. Sieve flour, add flours, baking powder, baking soda, vanilla essence. Mix well and pour into muffin moulds brushed with butter and a muffin underliner paper. Bake for 18 to 20 minutes at 180 degrees centigrade. Remove from oven and allow to cool.
For the Topping
Mix cream cheese, whipped cream, vanilla essence, caster sugar, nuts together and ensure all ingredients are blended well. Separate into 3 batches. Into one batch add kiwi puree, into another add saffron-carrot puree and leave one as it is to get three different colored batches. Once all three topping flavors are ready, allow to chill. Pour the filling in a piping bag and pipe it onto the muffin in three layers to resemble a tricolor. Serve with crunchy cookies coated with the same filling accompanied on the side.
Chef’s Tip
Make sure the oven is always preheated to the desired temperature before baking.
The nuts should always be dry roasted before using to give it a crunch.
Cardamom Cheesecake - Recipe by Rajesh Paramashivan, Pastry Chef
Ingredients:
250 g Philadelphia cheese
250 g Fresh double cream
200 g White chocolate
10g Cardamom powder
Sweet pearls (Bondi)
250 g Gram Flour (Besan)
A pinch Baking Soda
90 ml Water
1 g Saffron Strand
Oil for Frying
Sugar Syrup
200 g Sugar
100 ml Water
2 Green Cardamom
1 g Saffron
50 ml Rose Water
Method:
For Cheesecake
Cream the with the balloon whisk cheese till smooth. Add the fresh double cream slowly the cheese mix and keep whisking· Add the white chocolate and cardamom powder to it· Set the cheesecake mix in a tray and chill in a freezer,
For Boondi
Add the sugar water saffron and cardamom in saucepan. Make a thick syrup add rose water for flavoring· Add water to gram flour to form smooth batter· Add the saffron to the mixture· Lastly add baking soda to the mixture and whisk well· To make bondi pass the mixture through the perforated ladle on the hot oil kadai· Remove bondi strain all the oil completely. Dip the bondi in warm sugar syrup rest it for an hour. Remove the excess syrup through strainer. Finally, sweet bondi is ready to be served
Use melted white chocolate with orange, green and white colour cut in a desire shape for placement.
Assembling
Place the sweet Bondi at the bottom add the cardamom cheesecake mix to it
Place the chocolate on the plate cut the cheese cake place on above the other indicating the flag colour. Garnish and serve
