Colourful Recipes from Jaipan’s Social Followers — Part 1
This Independence Day we had run a contest for all our followers on social media. To participate a person had to send in recipes of their favorite dishes along with images. The dishes had to be tri-coloured (tiranga) to bring it out the independence day spirit! We had a lot of entries come in over the few days that the contest was on and now in a series of blog posts we are going to share these recipes with you!

Tiranga Pulao — sent by Kiran Aggarwal
Ingredients:-
Basmati rice soaked and drained -1 cup *For orange rice
Ghee 2 tablespoons
Cumin seeds 1/4 teaspoon
Ginger paste 1 teaspoon
Tomato puree 1/4 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Red chilli paste 1 teaspoon
Salt to taste
*For white rice
Cooked basmati rice 1 cup
*For green rice
Ghee 2 tablespoons
Cumin seeds 1/4 teaspoon
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Spinach puree 1/2 cup
Salt to taste
Method
Step 1
Heat 2 tbsps ghee in two different non stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
Step 2
Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
Step 3
Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté. Add tomato puree, salt and mix well.Add 1 cup water and mix, cover and cook till the rice is done.
Step 4
Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
Step 5
Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
Step 6
Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.Add cooked white rice and press lightly. Top it with the orange rice and press lightly.
Step 7
Remove the ring mould slowly and garnish with almonds.

Tricolour Veggie Eggs — sent by M Anita
Ingredients
Boiled Potatoes — 250 gram
Grated Paneer — 250 gram
Peas(Matar) — 1 bowl
Bread Crumbs — 1 bowl
Garam masala powder — 1 teaspoon
Red chilli powder — 1 teaspoon
Black Pepper — 1 teaspoon
Roasted Cumin Powder — 1 teaspoon
Corn Flour — 1 bowl
Cumin Seeds — 1 teaspoon
Onion — 1
Ginger — 1 inch
Garlic Cloves — 3
Salt as per taste
Oil for frying
Instructions
Peel, boil and grate potatoes and keep it aside. Boil peas and make a fine paste of it. Make a fine paste out of onion, ginger and garlic.
Take potatoes and add salt, red chilli powder, garam masala powder and 2 spoon cornflour and mix it nicely.
Take Paneer and add salt, black pepper, 1 spoon cornflour and mix it nicely.
Take a kadai and pour few drops of oil. Add cumin seeds and let it splutter.
Add onion paste and saute till oil separates and add peas/matar paste and stir fry till matar paste becomes dry.
Take small size paneer balls and like paratha fill peas in it .Take potatoes and in this put paneer balls and close it. Make round shapes and roll it in bread crumbs.
Slowly deep fry all the paneer potato peas balls .
Cut the fried balls in two parts and serve it with your choice of chutney, sauce.
Enjoy tasty tricolour veggie eggs.
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