Independence Day special menu: Start with shakshuka for breakfast, have watermelon gravy with naan for lunch

India celebrates its 75th Independence Day on Monday, and food plays a crucial role this day.

You can make this easy and filling eggs recipe shakshuka for breakfast and layout a plat of colourful nachos for guests. From unique thick watermelon gravy to creamy kesar-pista kulfi, your Independence Day menu is fixed.

BAKED BEAN BEETROOT NACHOS

Ingredients:
Cornitos Beetroot Nacho Crisps 1 packet (70g)

Refried beans 100 gms

Diced Yellow bell pepper 45 gm

Cornitos Sliced Jalapenos 20 gms

Sliced Black olives 15 gm

Mozzarella cheese 100 gm

Boiled Sweet Corn 30 gm

Seasoning to taste

Cornitos Chunky Salsa Mild 50 gm

Guacamole dip 50 gm

Method:

– Arrange Cornitos beetroot nacho crisps on a ceramic plate, overlapping one over the other

– Spread refried beans over the chips

– Layer Nachos with refried beans, vegetables and Cornitos Sliced Jalapenos

– Sprinkle mozzarella cheese evenly on the Nachos and finish with seasoning

– Bake in a preheated oven at 350 *F for 2 minutes or till cheese melts

– Remove from oven and serve with Guacamole dip and Cornitos Chunky Salsa

(The recipe has been shared by Nachos brand Cornitos)


SHAKSHUKA

Ingredients:

2 tablespoons olive oil

4-5 large Ise Eggs

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2 teaspoons paprika

1 teaspoon cumin

¼ teaspoon chili powder

4 cups ripe diced tomatoes, or 2 cans diced tomatoes

2 tbsp tomato paste

salt and pepper, to taste

1 small bunch fresh cilantro, chopped

1 small bunch fresh parsley, chopped

Method:

– Heat olive oil in a large sauté pan on medium heat. Add the chopped onions and bell pepper, and cook for 5-7 minutes or until the onion becomes translucent

– Add garlic and spices and cook an additional minute

– Add the chopped tomatoes and mash the tomat9oes using a large spatula. Add the tomato paste and cook for a minute. Season with salt and pepper. Bring the heat to low and let the sauce simmer for a few minutes

– Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking

– Garnish it with chopped parsley or cilantro, and sprinkle some feta cheese on top that goes well with Shakshuka!

(The recipe has been shared by Ise Foods, Inc)


MATERA HARA PIYAAZ


Ingredients:
Watermelon fluted rounds 100gm

Spring onions chopped 10gm

Chopped Tomato 15gm

Fined Chopped Garlic 10gm

Butter 6gm

Fined chopped Onion 10gm

Boiled Cashew nut paste 15gm

Salt to taste

Red chilli powder 1/2 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/2 tsp

Ghee 15 gms

Jeera powder 1/4 tsp

Chopped Green chilli 6gm

Fresh coriander for garnish 5gm

Fresh cream 10 ml

Yogurt 10 gms

Mint sprig 1 no

Method:

– Take a heavy bottom pan, heat it up, add ghee add chopped garlic, chopped chilli chopped onion cook until onion becomes brown and add chopped tomato sautéed it together

– Add cashew nut paste, beaten yogurt and add coriander powder, turmeric powder, jeera powder and salt cooked well

– Add watermelon and spring onions into the gravy, and finish with fresh cream

– Serve hot, Garnish with fresh mint leaves and butter cubes. And serve with Indian traditional breads

(The recipe has been shared by Chef Deepak Sarkar, Culinary Director at Raffles Udaipur)


KESAR PISTA KUFLI

Ingredients:

2 cups tender coconut cream

5 tbsp date paste

2-3 tbsp Finely chopped almonds roasted

2-3 tbsp Finely chopped pistachio roasted

Few strands of saffron (kesar)

1 tsp elaichi powder (cardamom)

Method:

– Blend all ingredients except nuts in a high-speed blender.

– Mix in the nuts with a spatula.

– Pour the mixture into an ice tray and set it in the freezer for a few hours.

– Demould and serve.

(The recipe has been shared by Nidhi Nahata, founder of Justbe Resto Cafe)