Indian Republic Day Recipes


180g – Cottage cheese (paneer)

For green variation:

20g – Fresh basil pesto
30g – Yoghurt
30g – Fresh cream
1 – Capsicum (4 pieces cut into a square)
Salt – To taste
Black pepper powder – To taste

For white variation:

30g – Yoghurt
30g – Fresh cream
30g – Tahini paste
1/2 tbsp – Cardamom powder
1/2 tbsp – Onion powder
1/2 tbsp – Garlic powder
1 – Onion (4 pieces cut into a square)
Salt – To taste
White pepper powder – To taste

For orange variation:

30g – Yoghurt
30g – Fresh cream
30g – Sun dried tomato pesto
1/2 tbsp – Lemon juice
1 – Red bell pepper (4 pieces cut into a square)
Salt – To taste
Black pepper powder – To taste


* Marinate the cottage cheese in their respective mixes for minimum four hours, preferably overnight.

* Brush a lava grill with oil or non-stick pan with olive oil and sear all the sides of the skewer.

* Transfer to a hot oven at 180 degrees and cook for approximately five to 10 minutes or until it is cooked all the way through.

* Serve hot with a julienned bell pepper salad, a lemon wedge and marinated onions.


By Courtyard, Marriot, Ahmedabad



4 cups – Potato (boiled hard and cut into medium cubes)
1/2 cup – Cilantro (finely chopped)
1 tbsp – Ginger (thinly sliced)
1 tbsp – Green chilli (finely chopped)
2 tsp – Lemon juice
1/4 cup – Tomato (chopped)
1/4 cup – Onion (chopped)
3 tbsp – Refined oil
Salt – To taste

Spice mix for chaat:

1 tbsp – Roasted cumin powder
1 tsp – Red chilli powder
1 tsp – Mango powder (aamchur)
1/4 tsp – Black pepper powder
1 tsp – Black salt
1/8 tsp – Asafoetida (hing)
1/8 tsp – Citric acid
1/2 tsp – Ginger powder


* Mix all the spices together really well and set aside.

* Put a heavy, flat frying pan over medium-high heat. Add oil to warm the frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.

* Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take eight to ten minutes.

* Turn off the heat and sprinkle ginger, cilantro, green chillies, lemon juice and about one and a half tablespoons of the spice mixture. Mix it well, making sure all the pieces of potatoes are coated.

* Taste one of the potatoes and add more spice mixture, according to your taste.

* Mould it into rounds, then demould it and garnish it with coriander, tomato and chopped onion on the top surface so that it looks like tricolour of the national flag.


By Desi Vibes, New Delhi


500g – Yoghurt
100g – Cottage cheese (paneer)
2 – Onion (chopped)
4 – Green chilli (chopped)
75g – Cheese
2 tbsp – Coriander and black pepper powder
1 tbsp – Ginger (chopped)
1 and 1/2 tbsp – Red chilli flakes
2 tbsp – Cornflour
1/2 cup – Besan (roasted)
2 tbsp – Refined Oil
Salt – To taste


* Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.

For the filling:

* Dry roast coriander seeds and black pepper. Grind into a powder.

* Grate cheese and mix a little coriander, pepper powder, green chillies, onions, ginger and salt.

* Take the hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander and pepper powder.

* Bind with besanpaneer and corn flour.

* Add in the filling and shape it into kebabs. Shallow fry in a pan and serve hot.