The Indian Patriotic Menu

Patriotic Starter – Dahi Vada
National Rice
Tri Coloured Dessert
Hues Of Liberty Curds  Pachdi

31 states, 1618 languages,6400 castes, 6 religions ,6 ethnic groups, 29 major festivals & 1 country! Nothing quite like India.

Had a party to celebrate August 15th and came up with the following Colours Of India-pendence.   

Patriotic Starter:
 
Took a shortcut for this and used vadais from the restaurant downstairs.
8 vadais; 1 carrot grated; few corriander leaves; 1/2 litre home made curds beaten with 1/4 litre water with salt to taste; date honey or tamarind chutney.  I used the date honey a a friend had given me two large bottles.
To assemble:
Place the vadais in a glass serving bowl.  Pour the beaten curds mixture over.  Garnish with grated carrot & corriander leaves.  Refrigerate overnight so the vadais are nice and soft.  Pour some date honey over the top just before serving.  Absolutely delicious.
National Rice:
2 measures rice, washed and drained; 4 measures hot water; 1 tbsp ginger garlic paste; 1 onion sliced; 1 bunch mint leaves, chopped; 2 tbsp olive oil.
For Meat Balls; Mix together 1/4 kg washed and drained mutton mince; 1 onion, minced;  1 tsp ginger garlic minced; 2 green chillies minced; 2 tsp cornflour; salt to taste; a few corriander leaves chopped.  Make into balls and grill on very high heat for 10 minutes turning the meatballs around after five minutes, to cook evenly.
50 gms white cheese
4 large carrots boiled till soft.  Add salt  and mash while warm to a smooth consistency..  Season with olive oil & 1/4 tsp jeera seeds.
To Make The Rice:  Heat olive oil and fry the sliced onions, ginger garlic and mint until your nose twitches in anticipation.  Add the rice and stir fry on medium heat until all the grains are coated and transparent in colour.  Transfer to rice cooker, add the hot water and salt to taste and set timer.  When done arrange the rice in a pyrex dish and stir in half of the diced cheese.  Top with meatballs  and bake at 150 C  for 10 minutes till cheese melts and meatballs become nice and brown.  Garnish with dots of carrot mash and remaining cheese and a sprig of mint.  Serve hot with Hues Of Liberty Pachdi.
Hues Of Liberty Pachdi:
1 cup home made curds beaten with salt to taste; 1 green chilli minced; 1 grated carrot; 1 large onion, minced; few sprigs of mint for garnishing.
Mix the curds, onions and chillies together.  Test for taste.  Place in a shallow glass bowl.  Garnish with grated carrots and sprigs of mint.  The bright colours are a feast for the eyes and may well add to your apetite.
Tri Colour Dessert:
Choice Of Three Fruits I used papaya, kiwi fruit and guava (skinned).
Cut and arrange in three sections on a tray.  Decorate with any knick knacks like I did.  Enjoy.
Needless to say we had a blast.