spring nuts factory(2)

One can pick from Argentinian mate, South African red tea, Japanese sencha, Japanese genmaicha and smokey chinese lapsang souchong. So we zeroed in on having a themed buffet,” says executive chef Jerson Fernandes, Hotel Sea Princess.Maple butter waffleThe team has been keen on maintaining the theme so much so that freedom fighters have inspired the dishes on their main course spread. Joining the spirit of celebration is Sassy Teaspoon, which is offering three tricolour mini cupcakes priced at Rs 69 plus taxes. We found that Bhagat Singh liked kaali dal while Subhash Chandra Bose was fond of betel nuts, which he chewed from morning to night — so we have a betel nut mousse in his name,” lists Chef Jerson.

Think of a Republic Day memory, and it is quite possible that the live telecast of the parade, vivid pictures of the tricolour fluttering in the wind and even food with tricolour elements come to mind. “I see it as a goodwill gesture — we wanted to offer something that is not heavy on the customers’ pocket,” says Tanvi. “An Internet search on the dishes that our freedom fighters loved most gave us a lot of options. “For trivia buffs, we will also add a small write-up to each of these to explain the significance,” he explains. Reflecting the tricolour theme, in a specially curated menu, Hotel Sea Princes will begin the day by hoisting the flag, followed by a themed brunch to celebrate the patriotic spirit. Chef Jerson also has tri-coloured mousse and macaroons as part of the special menu.. Pt.

So, she decided to offer classic ice creams and sorbets for mere Rs 26 rupees. “We wanted everything in the colour of the national flag. “If the customers come dressed in the flag colours, they can avail any waffle at Rs 68,” smiles Nilesh Kothari, owner, Wowfillis. “We thought of giving our customers the luxury to pick any of our international teas,” says Prasad Sakharkar, marketing manager at Tea Trails. And this year, as we celebrate the 69th year of formation of the Indian Constitution, a host of restaurants and bars are going all out to woo patrons.For those who prefer calling it a day with a cup of tea, Tea Trails is offering their patrons international tea at just Rs 69 commemorating the 69th Republic Day.

Jawaharlal Nehru is said to have liked tandoori chicken so much that the starter made it regularly to official banquets.Belgian chocolate ice-creamTanvi Chaudhary of Papacream wants Mumbaikars to step out of their homes instead of being cooped up inside.Experimenting with colours is not limited to food on this day. Wowfillis is celebrating the spirit of Republic Day by getting patrons to two pieces heavy duty anchors Manufacturers dress up in tricolours. “It is an off day; so how do you get people out on an off day?” she questions, before going on to explain her initiative the next moment.Likewise, they will also be serving prawn cutlets — a dish that Rabindranath Tagore was fond of.

Place modak in a steamer and steam for seven to eight minutes on medium heat. Keep stirring for 3-4 minutes. Make small balls from the rice flour.Make small dumplings and serve. Ensure you don’t over-cook. Alternatively, you could steam modaks in pressure cooker for eight to 10 minutes on low/medium heat without the whistle. Ensure that the discs are neither too thick nor thin.Once it’s cooked, remove from oil, mix boondi with sugar syrup, keep aside for 30 minutes.— Recipes courtesy chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru. Covered with a lid.Motichur LadooIngredients Besan flour 500 gmSugar 1 kgRed colour 2 gmAlmond 100 gmPista 100 gmRaisin China nylon easy drive anchors Suppliers 50 gmCashewnuts 100 gmGhee 50 mlCardamom powder 1 tbspOil 2 kgWater 700 mlMethodMake a batter with besan flour, water, colour and keep aside.

ModakIngredientsFor modakRice flour 1 cupWater 1½ cupOil 15 mlSalt to tasteFor Modak StuffingWhite sesame seeds 1 tbspPoppy seeds 1 tspGrated coconut 1 cupJaggery ½ cupOil 15 mlCardamom powder 15 gmNutmeg powder ½ tspMethodTake water in a vessel, add a few drops of oil and salt.Steam with the help of a steamer till cooked (10 minutes). w Add grated coconut and jaggery powder. Put a spoon of coconut-jaggery mixture in the centre of the round disc.Lastly, add cardamom and nutmeg powder. w Add rice flour and mix thoroughly, make dumplings out of it.Add rice flour and stir on low flame for 30 seconds.Place some cold water with ice cubes.Cover with a damp cloth.For the filling:Take a heavy bottomed pan, add ghee.Remove from syrup, mix with dry nuts. w Make a sugar syrup with water and sugar, add lemon and keep aside.

Apply water over your palm.Once its turns golden brown, add water, bring to boil.Jaggery should melt. You could grease the modak mould and shape them in the mould.Form pleats towards the edges and close towards the top into a cone shape. Mix nicely. You will see that the texture has changed, and it’s cooked.Flatten balls with the palms into a round shape.Then switch off gas, mix with a thick spatula.Place on low heat and sauté poppy and sesame seeds. Let the dough rest and come to room temperature.Heat oil in a kadai, once oil is hot make a small boondi with help of ladoo jara.

Recipe courtesy chef Suresh Thampy, executive chef, Sheraton Grand Bangalore at Brigade GatewayKara modakIngredientsRice flour 100 gmWater 250 gmSalt 20 gmMustard seeds 10 gmJeera seeds 5 gmGhee 25 mlGreen chilly 10 gmCurry leaves 5 gmCoriander 5 gmGinger 5 gmGrated coconut 10 gmMethodTake a heavy bottomed pan, make a tempering with ghee, mustard seed, jeera, curry leaves, ginger, coriander leaves and coconut.Cover with a lid for five minutes.Allow dough to cool, or you can knead it while hot with gloves.