Independence Day 2023: Make these unique dishes to celebrate India's culinary diversity

India is boasts of a rich culinary heritage that changes every few 100 kilometres. It simply means the flavours change so often that one can never tire of the variety that comes with it. It is also the best part because you get to marvel at how we are so unique as a country and should celebrate it at every opportunity we get.

Every year, India celebrates its Independence Day on August 15. This year, as we celebrate the 76th Independence Day, mid-day.com asked Indian chefs to share their favourite dishes to enjoy on the occasion. These chefs are from all over India, which makes these recipes even more special. They have given an innovative touch to classic dishes that naturally have the colours of the tricolour or have been added to traditional dishes for the occasion.

Wondering what these dishes are? Imagine a delicious Maharashtrian Tiranga Masala Bhaat or a Tiranga Yakhni Pulao, a colourful Stuffed Chicken in Cashew & Sesame Gravy, Jalebi Churros with Lemon Cream, or a classic burfi but in the colours of the Tiranga. With the long weekend here, it is time to put your chef's hat on and get into the kitchen to enjoy these dishes that are not only savoury but also sweet, and have come from all over India - travelling all the way from Jammu to Bengaluru, Kodai and finally home in Mumbai.

Tri-flavoured Masala Bhaat by Chef Jerson Fernandes, director of culinary, Novotel Mumbai Juhu Beach
Masala bhaat is a favourite in Maharashtra and one that can be eaten any time of the year because it is so comforting. If you are craving something familiar but yet elaborate, chef Jerson Fernandes, director of culinary at Novotel Mumbai Juhu Beach says it is best to enjoy the dish but with a twist of colour. Additionally, he says, "Always brush butter or oil on the inner surface of the ring mould to ensure the rice grains don't stick to it while demoulding. Ensure while roasting the papad, it is hot while being rolled to get the desired shape and finish. If it's cold, it will break while rolling."

Ingredients:
Basmati Rice 300 gm
Spinach paste 100 gm
Carrot paste 100 gm
Curd 50 gm
Cream 150 gm
Onions, chopped 150 gm
Garlic, chopped 30 gm
Cumin 1 tbsp
Mustard seeds 1/2 tbsp
Curry leaves 2 sprigs
Red Chillies 4-5 nos
Salt to taste
Pepper powder to taste
Tomato puree 200 gm
Peanuts 100 gm
Chana dal 100 gm
Coriander 1 sprig
Mint 1 sprig
Oil 100 ml
Butter 500 gm
Ghee 40 gm
Chilli powder 1 tbsp
Garam masala powder 3 tbsp
Cumin powder 3 tbsp

Method:
1. Wash and soak the basmati rice for 20 minutes. Drain the water and boil it to perfection.
2. For the carrot rice, heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well. Once onions go translucent, add the carrot puree and cook well, add boiled basmati rice, cream, garam masala powder, and mix to get a saffron-coloured rice. Check for seasoning.
3. For the spinach rice, heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well. Once onions go translucent, add the spinach puree, chopped coriander, mint and cook well, add boiled basmati rice, cream, garam masala powder and mix to get a green coloured rice. Check for seasoning.
4. For the curd rice, heat oil in a pan, add cumin seeds, mustard seeds, curry leaves and saute well. Once cold add curd, cream, basmati rice, chopped ginger, salt and mix well. Check for seasoning.
5. For the tomato sauce, boil tomatoes, make a concasee, and temper it using garlic, onions, salt, pepper, chilli powder, cumin powder and garam masala powder.
6. Start plating by using a ring mould brushed with butter to plate the 3 flavours of rice one above the other to resemble to colours of the flag.
7. Top it with beaten curd and a rolled crispy papad and fresh sprigs of coriander/garden greens.
8. The tomato sauce has to be poured around the moulded rice.
9. The beaten curd has to be mixed with cumin powder and lined on the side, over which u place roasted peanuts, chana dal, fried red chillies, curry leaves and edible flowers of your choice. (Either rose petals or baby sunflowers).
10. Accompany with a lemon wedge to squeeze before eating.

Tiranga Burfi by Chef Anil Kumar Dahiya, executive chef, Skyview by Empyrean, Patnitop, Jammu
Tricoloured food is always a popular choice during this time of the year to celebrate Independence Day. So, why not give a twist to your classic burfi? Chef Anil Kumar Dahiya, executive chef at Skyview by Empyrean in Jammu's Patnitop says it is totally possible. With a delicious mix of khoya, rose water, pistachio, and carrot, you can get your three colours and enjoy a delicious sweet.

Basic mawa burfi paste:
Khoya, grated 750 gm
Sugar 300 gm
Green cardamom powder 1/2 tsp
Rose water 1 tbsp
Desi ghee 50 gm

Green Paste:
Desi ghee 50 gm
Pistachio 100 gm
Rose water 1 tbsp
Milk 100 ml

Kesariya paste:
Desi ghee 50 gm
Carrot diced 150 gm
Rose water 1 tbsp
Milk 100 ml

Method:
1. Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leaves the pan. Now add ghee along with cardamom powder and rose water, stir well.
2. Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.

Green mawa mixture:
1. Take a pan, fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture into the second bowl of prepared mawa mixture and mix thoroughly.

Kesariya mawa mixture:
1. Take a pan, fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture in the third bowl of prepared mawa mixture and mix thoroughly.

To assemble:
1. Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture.

To serve:
1. Cut the burfi as per you size and serve cold or at room temperature.

Stuffed Chicken in Cashew & Sesame Gravy by Chef Nitish Chandra Phani, executive chef, The Tamara Kodai, Kodaikanal
If you want to explore a continental dish with Indian flavours, then chef Nitish Chandra Phani, executive chef at The Tamara Kodai in Kodaikanal wants you to make Stuffed Chicken in Cashew & Sesame Gravy, their must-try dish served at the property. The stuffed chicken breast is filled with spiced chicken Filled with spiced minced chicken and sesame, and served in a mild cashewnut gravy. Phani says it best goes well with lacha paratha, naan or roti.

Ingredients:
Thick chicken breast 1 no
Minced chicken 60 gm
Onion, sliced 50 gm
Ginger, chopped 3 gm
Garlic, chopped 3 gm
Green chilli, chopped 2 gm
Whole Cashew nuts 80 gm
Cumin powder 2 gm
Coriander powder 2 gm
Garam Masala powder 1 gm
Cardamom powder 1 gm
Kasuri Methi powder 1 gm
Black pepper 1 gm
White sesame seeds 5 gm
Cream 20 ml
Ghee 10 gm
Refined oil 20 ml
Salt to taste
Lime juice 1 tsp
Fresh coriander, chopped 2 gm
Turmeric powder 1 gm
Grated Cheese 10 gm
Chilli oil few drops

Method:
1. In a bowl, marinate the chicken breast with lime juice, salt and pepper and keep aside.
2. For the stuffing, mix the minced chicken, chopped onions, fresh coriander, green chilli, garlic, grated cheese, and turmeric powder.
3. Cut the chicken breast in the middle to create a flap that can be opened for the stuffing.
4. Stuff the breast with the minced chicken mix and roll the breast well.
5. Cook the stuffed chicken breast on a hot grill and brush with oil occasionally. Cooks till done. Remove from grill and cut in half. Set the two halves aside.
6. In a saucepan, boil 2 cups of water add onion, cashew nuts and sesame seeds and boil for 5 minutes.
7. Strain, cool and then grind to a fine paste.
8. Heat a frying pan with oil. Add the ghee and then add the onion-cashew-sesame paste. Stir well on medium heat and make sure the paste does not change.
9. Season with salt, black pepper, cardamom powder, cumin powder, cream and Kasuri methi powder. Cook for 4 to 5 minutes, check seasoning and remove from fire.
10. Pour this gravy into a serving dish. Arrange the chicken breast halves neatly over it. Sprinkle with fresh coriander, cream and chilli oil.

Jalebi Churros with Lemon Cream and Cinnamon Dust by Chef Sombir Chaudhry, chef partner, Raahi Neo Kitchen and Bar, Bengaluru
It is impossible to celebrate an occasion without some jalebis. At Raahi Neo Kitchen and Bar in Bengaluru, chef Sombir Chaudhry, who is also the chef partner with the property, suggests innovating with the classic dessert by making Jalebi and Churros. It is accompanied by a zesty lemon cream and a sprinkle of fragrant cinnamon dust. "It brings together the crispy and sugary charm of jalebi churros with the tanginess of lemon and the warmth of cinnamon."

Ingredients:

For the jalebi churros:
All-purpose flour 150 gm
Baking powder 1/4 tsp
A pinch of salt
Water 200 ml
Vegetable oil for frying
Sugar 100 gm
Saffron strands (optional) 1/4 tsp
Lemon zest for garnish

For the lemon cream:
Heavy cream 150 gm
Powdered sugar 2 tbsp
Zest of lemon 1 no
Lemon juice 1 tbsp

For the cinnamon dust:
Cinnamon stick 1 no
Granulated sugar 1 tbsp

Method:

For lemon cream:
1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Gently fold in the powdered sugar, lemon zest, and lemon juice.
3. Refrigerate the lemon cream until ready to use.

For cinnamon dust:
1. In a spice grinder or mortar and pestle, grind the cinnamon stick and granulated sugar together until finely powdered. Set aside.
 
For jalebi churros:
1. In a mixing bowl, combine all-purpose flour, baking powder, and a pinch of salt.
2. Gradually, add water and mix until a smooth batter forms. Allow it to rest for 15-20 minutes.
3. Heat vegetable oil in a deep frying pan.
4. Fill a piping bag with the batter and pipe churro shapes directly into the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.

For jalebi syrup:
1. In a separate saucepan, combine sugar and water. Bring to a boil and simmer until the sugar dissolves. Add saffron strands if using.
2. Simmer for a few more minutes to create slightly thick syrup.
3. Dip the fried churros in the warm syrup, coating them evenly. Allow excess syrup to drip off.

Assembly:
1. Arrange the syrup-coated jalebi churros on a serving plate.
2. Drizzle the prepared lemon cream over the jalebi churros.
3. Vanilla and coffee cream frosting can be added as a garnish (Optional)
4. Sprinkle the cinnamon dust generously over the lemon cream and churros.
5. Serve the jalebi churros with lemon cream and cinnamon dust immediately, allowing the flavours and textures to delight your senses.
6. Indulge in the innovative blend of flavours and textures as the crispy Jalebi Churros meet the creamy lemon goodness and the aromatic touch of cinnamon dust. This dessert creation is sure to surprise and delight anyone seeking a memorable culinary experience.

Tiranga Yakhni Pulao by Chef Prashant Bhoir, Intercontinental Marine Drive, Churchgate
If you want to take your love for love for Indian food a step further, then chef Prashant Bhoir says you could add a touch of the tricolour to a delicious Yakhni Pulao. The delicious dish prepared is prepared with succulent mutton that makes it even more mouth-watering, and what better time to enjoy it than on Independence Day this time.

Ingredients:

For Mutton:
Mutton (cut into pieces) 1 kg
Saffron 1 gm
Big onion, finely sliced 1 no
Ginger, chopped 2 pieces
Garlic cloves, chopped 12
Bay leaves 2 nos
Green cardamoms 4-5
Kashmiri chilli paste 2tbsp
Mace whole 2-3 nos
Cloves 6-7 nos
Fried onion 2 tbsp
Curd, beaten 2 cups
Desi ghee 3-4 tbsp
Mutton stock or water 2 cups

For Pulao:
Desi ghee 2tbsp
Basmati rice 2cups
Mutton stock 4cups
Salt to taste 5gm or as per taste

Method:
1. Heat the ghee and add all the whole garam masalas bay leaf, cardamom, mace & cloves. Once the masala starts to splatter, add the chopped ginger and chopped garlic. As the ginger garlic starts to get golden brown, add the sliced onion and cook till it is translucent and soft. Add the beaten curd and cook till all the water from the curd is evaporated.
2. Add the Mutton and saute it for 5 to 7 minutes, add salt and saffron, and close the lid of the cooker. Generally, it takes around 4 to 5 whistles of the Pressure cooker for mutton to cook. Meanwhile, we can start with the Pulao, wash and drain the basmati rice, and keep the mutton stock on heat till it comes to a boil. Take a heavy bottom pot with a tight lid, heat it on low flame add the ghee to the pot.
3. Add the washed basmati rice and stir it slowly without breaking the rice, once it is slightly coated with fat, add the boiling mutton stock and close the lid and let it cook on low heat. Meanwhile, we will make the mint drizzle in a blender jar, add the mint oil, salt, and sugar and blend it into as fine a paste as possible and leave it aside.
4. When the rice is almost 80% cooked, switch off the gas. Once the Mutton is cooked, top it up with the rice and fried onion, continue to cook till the rice is well cooked. Serve it hot with a drizzle of mint drizzle on top and accompanied by any raita of your choice.