Share
Since Independence Day is a national holiday, people often plan gatherings. But who wants to spend time in the kitchen when they could be laughing and playing games with friends and loved ones? This is where quick recipes come into the picture. You can even use ready-to-cook ingredients to speed up the cooking process and chill with your guests. This article is for the hosts who are like Monica from F.R.I.E.N.D.S. - they want to serve good food and have a good conversation with friends around the table. Slurrp connected with Chef Nirvaan Thacker, who has shared a few recipes in association with Blue Tribe Foods. Check out these delights and elevate your spread.
Desi Mutton Keema Tacos Recipe
Ingredients
- 1 cup of plant-based mutton keema blend
- 1 tbsp oil
- 2 tsp of garlic paste
- 2 tsp of ginger paste
- 1 large onion, finely chopped
- 1 cup of tomato puree
- ½ tsp turmeric powder
- 1 tsp of coriander (dhania) powder
- 1 tsp of garam masala
- 1 tsp amchur (dried mango) powder
- 1.5 tsp of red chilli powder
- Salt, to taste
- 2 tsp coconut sugar
- Dash of water
- Shredded vegan cheese
- Coconut yoghurt coriander chutney
- Salsa
- Taco shells
- Diced tomatoes
- Shredded lettuce
Method
- In a pan, add some oil and saute the garlic till it starts turning slightly brown. Add in ginger and onions and saute till onions are translucent.
- Now add in the tomato puree, spices and salt. Simmer for 4-5 minutes.
- Add in the sugar, followed by the keema mixture. Add in a dash of water and cover to simmer for 5-6 minutes, stirring periodically. Let the mix dry out completely.
- Serve as a DIY platter with taco shells, vegan cheese, chutney, salsa, diced tomatoes and shredded lettuce!
Also Read: Independence Day Long Weekend: Easy Regional Recipes For Get-Togethers
Modern Tri‑Colour Kofta Curry
Ingredients
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 small stick of cinnamon
- 2–3 green cardamom pods
- 2 cloves
- 1 medium onion
- 1-inch piece of ginger
- 4 garlic cloves
- 6–7 medium tomatoes, pureed
- ¼ tsp turmeric powder
- 2 tsp red chilli powder (adjust to taste)
- 1 tsp jaggery (or sugar)
- 2 tbsp soaked cashews (in warm water)
- Salt, to taste
- 1 tsp kasuri methi
- 8-10 ready-to-cook seekh kebabs of your choice
- Microgreen mix
- Oil for pan‑searing
Method
- Heat oil in a heavy-bottomed pan. Add cumin seeds and warm spices (cinnamon, cardamom, cloves) until fragrant.
- Stir in onions, ginger, and garlic; cook until soft and translucent.
- Pour in tomato puree. Add turmeric, chilli powder, jaggery, and salt. Simmer over medium heat for about 5–7 minutes.
- Blend soaked cashews into a smooth paste and stir into the sauce. Simmer for a couple of minutes.
- Add kasuri methi and stir well. Adjust consistency with water if thick.
- Defrost the kebabs as per instructions on the pack
- Drizzle some oil into a skillet and heat over medium flame.
- Sear each seekh kebab on all sides until lightly charred and warmed through. You may use a lid to retain some moisture and juiciness.
- Pour the warm gravy into a wide serving bowl.
- Arrange the pan-seared seekh kebabs atop the curry.
- Toss microgreens lightly with lemon juice, salt, and a drizzle of olive oil. Serve chilled.
Plant-Based Hot Dogs Recipe
Ingredients
- Vegan Sausages
- 1 tbsp oil
- 3 large onions, thinly sliced
- 2 tsp of brown sugar
- Hotdog buns
- Tomato Ketchup
- Mustard
- Jalapenos
Method
- In a pan, add 1 tbsp of oil and let it heat up. Toss in the thinly sliced onions and saute.
- Keep sautéing the onions till they are golden brown and smell sweet, but be careful to keep mixing the onions to prevent burning.
- Once perfectly caramelised, add the sugar and continue tossing the onions until the sugar has dissolved. Set aside
- Defrost the vegan sausages and cook them in a greased pan as per the cooking instructions.
- Vertically slit some hot dog buns and add the sausages. Follow up with the tomato ketchup, then caramelised onions and finally with mustard.
- Add some sliced jalapenos if you prefer and serve!
