Planning a get together on Independence Day? Try these exclusive recipes for your party

Independence Day recipes: Coconut Jaggery Mawa Delight Laddu, by Reshama Yashwant Bhasale, Pastry Chef, The Orchid Hotel, Vile Parle, Mumbai

Infuse your celebrations with patriotic fervour and delectable flavours as we bring easy and fun recipes for a fuss-free house party. From coconut jaggery laddus to Goan Choris Pulao and healthy vegetable shorba, not to miss Pandi Curry, or Pork Curry - a dish deeply rooted in the traditions of Coorg; chefs share unique traditional and innovative dishes. Plate them up and enjoy!

Coconut Jaggery Mawa Delight Laddu

By Reshama Yashwant Bhasale, Pastry Chef, The Orchid Hotel, Vile Parle, Mumbai

“Dessert is a perfect way to conclude your meal, and when it comes to Indian sweets, Khoya Coconut Jaggery Laddu is a standout choice. This indulgent treat not only satiates your sweet tooth cravings but also offers a healthier alternative. Filled  with the goodness of jaggery and the nutty essence of coconut, it’s further elevated by the fragrant touch of cardamom powder. Together, these ingredients create a dessert that's both delicious and nourishing, making it an exquisite end to any meal.”

1. Combine the powdered jaggery and little water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery. Heat until the jaggery dissolves completely.
2. Add the crumbled khoya, coconut and cardamom powder and combine well. Mix very well to avoid lumps. Let the mixture cook on a medium flame. When the mixture starts leaving the sides of the pan, add ghee and mix.
3. Stir continuously until you get a thick and lumpy mixture. Remove it from the flame and let it cool completely. Take desiccated coconut in a bowl, in one bowl add green food colour, in one bowl add orange colour, Now mix milkmade in all separated desiccated coconut. Divide the cooked mixture into round shape balls. Roll each ball in desiccated coconut. Let them dry for some time. Serve.

Independence Day recipe: Goan Choris Pulao, by Karan Kohli, Head Chef, Ronil Goa, a JdV by Hyatt Hotel

Goan Choris Pulao

By Karan Kohli, Head Chef, Ronil Goa, a JdV by Hyatt Hotel

“Choris Pulao is the heart and soul of Goan cuisine, blending the rich, smoky flavors of traditional Goan sausages with the fragrant warmth of local spices. Each bite is a celebration of our vibrant culture and culinary heritage, crafted with love and a deep respect for tradition”.

1. Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a pot with double the amount of water (200 ml), adding a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed (about 15-20 minutes). Fluff with a fork and set aside. In a large pan, heat 1 tablespoon of oil over medium heat. Add the pork sausages and cook until browned and cooked through, about 5-7 minutes. Remove the sausages from the pan and set aside. Once cool, slice the sausages into bite-sized pieces. In the same pan, add the remaining 1 tablespoon of oil. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
2. Add the chopped capsicum and cook for another 2-3 minutes until they are slightly softened. Add the cooked rice and sliced sausages to the pan with the vegetables. Sprinkle the peri-peri masala and salt over the mixture.
3. Gently stir to combine all ingredients, ensuring the rice and sausages are well coated with the spices. Cook for an additional 2-3 minutes to heat through, stirring occasionally. Remove from heat and serve hot.

Independence Day recipe: Vegetable Shorba, by Aman Islam, Executive Chef, Niraamaya Retreats

Vegetable Shorba

By Aman Islam, Executive Chef, Niraamaya Retreats

1. Prepare the base: Heat ghee or oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent. Add the minced garlic and ginger, and sauté for another minute until fragrant.
2. Cook the vegetables: Add the carrots, potato, green beans, and cauliflower to the pot. Cook for about 5 minutes, stirring occasionally.
3. Add spices and tomatoes: Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Mix well. Add the chopped tomatoes and cook for a few more minutes until the tomatoes start to break down.
4. Add broth: Pour in the vegetable broth or water. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
5. Chef tips: For a smoother texture, you can use an immersion blender to blend the soup directly in the pot, or transfer it in batches to a blender.
6. Blend until smooth, then return to the pot. Season with salt and pepper to taste. Garnish with fresh chopped coriander leaves. Serve hot with lemon wedges on the side.

Independence Day recipe: Pandi Curry, by Sarthak Arora, Jr. Sous Chef - Evolve Back Resorts, Coorg

Pandi Curry

By Sarthak Arora, Jr. Sous Chef - Evolve Back Resorts, Coorg

“Pandi Curry, or Pork Curry, is a dish deeply rooted in the traditions of Coorg, a region known for its coffee, spices, and rich culinary heritage. The Kodavas, the indigenous warrior clan of Coorg, have long celebrated their history and culture through food, and Pandi Curry is a testament to their storied past."

1. Roast the coriander seeds, red chilly whole, mustard seeds, cumin seeds and pepper corns and bay leaves for 1-2 minutes. Grind the roasted ingredients into powder. Cut the pork into medium size pieces. Wash and smear the pork with the turmeric powder, chilly powder and salt in a large pot or a pressure cooker. Grind the onions, garlic, Chilies and ginger into coarse paste. Add the ground masala paste with half of hot water to the pork and allow to cook well.
2. When almost cooked, add the masala powders , stir. When well cooked, add Kachiyampully and cook until the gravy thickens. Remove from heat and serve.

Independence Day recipe: Pomfret Tawa Fry, by Chef Arokiya Doss, Head Chef, The Malabar Coast, Noida

Pomfret Tawa Fry

By Chef Arokiya Doss, Head Chef, The Malabar Coast, Noida

" The Pomfret Tawa Fry boasts a bold and spicy flavour, highlighted by the distinctive heat of Byadgi chilli and a touch of tanginess from lemon juice. The addition of curry leaves imparts a fresh and aromatic note, making it a truly authentic coastal delicacy."

1. Clean the pomfret fish and make slits on both sides. Prepare a marinade by mixing Byadgi chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and salt. Apply the marinade generously on the fish, ensuring it gets into the slits. Let it marinate for at least 30 minutes.
2. Heat oil on a tawa (flat griddle). Add curry leaves to the oil. Place the marinated pomfret on the tawa and cook on medium heat. Flip the fish carefully to cook on both sides until golden brown and crispy. Serve hot, garnished with extra curry leaves.

1. Freshness is key to achieving the best flavor and texture. Look for firm, shiny fish with clear eyes and a mild smell. Fresh pomfret will have a delicate, sweet taste that complements the bold spices.
2. While 30 minutes is sufficient for the marinade to infuse flavor into the fish, you can extend the marination time to 1-2 hours in the refrigerator for a more intense flavor. Just be sure to cover the fish to prevent it from drying out.
3. Make deep enough slits on the fish to allow the marinade to penetrate deeply, but be careful not to cut all the way through. This helps the spices soak in while keeping the fish intact during cooking.
4. Preheat the tawa on medium heat before adding the fish. This ensures that the fish cooks evenly and develops a crispy crust. Avoid overcrowding the tawa to maintain consistent heat.
5. Fry the curry leaves in the oil before adding the fish to release their aroma and flavor into the oil. You can also add a few extra curry leaves on top of the fish while frying for an additional burst of flavour.