How to make tri-colour Hummus and Upma for Republic day celebrations

This Republic Day, celebrate with your family with some mouth-watering dishes. Here is a recipe of a Tiranga Hummus and Tiranga Upma for a special Republic Day celebration by the chef Kamlesh Rawat, executive chef at Radisson Mumbai, Goregaon. Take a look.

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Hummus Recipe

• Preparation Time:-10 min
• Cooking Time:- 25 min
• Serves:- 2 persons

Ingredients

• 200 gm boiled chickpeas
• 1/2 tablespoon tahini sauce
• 4-6 garlic cloves
• 1/2 teaspoon salt
• 1table spoon basil pesto
• 1table spoon Carrot puree
• Water as required
• Black olives for garnish
• 50 ml of olive oil
• Basil for garnish

Method

• Make a puree of carrot and puree of Basil pesto separately.
• Take boiled chickpeas in a mixer jar add tahini sauce, salt, garlic cloves, olive oil and lemon juice in it by adding water and grind it into mixer till it becomes a smooth paste.
• Remove above an equal quantity of the mixture into three bowls.
• In one mixture add carrot puree, second will remain the same and in the third mixture add basil pesto puree.
• Put above three mixtures in three different piping bag.
• Pipe out above mixture one by one in a plate with the help of piping bag in Tiranga colour.
• Garnish it with basil, black olives, and olive oil

Upma

Preparation time:- 10 min
Cooking time:- 25 min
Serves:- 2 persons

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Ingredients

• 200 gm semolina (rawa)
• 1/2 teaspoon mustard seeds
• 2 green chilli
• 1/2 teaspoon chana dal
• 1/4 cup green peas crushed and puree
• 1/4 cup Carrot grated and puree
• 1 onion chopped
• Asafetida (Hing) pinch
• 100 ml ghee
• 1/2 teaspoon urad dal
• 50 ml Coconut milk
• 1/4 desiccated coconut
• water as required

Method

• Make a puree of carrot and puree of boiled green separately.
• Heat ghee in a pan. Add chana dal, urad dal, green chillies, hing and curry leaves and mustard seeds. Sauté' till dals become golden in colour. Add rawa and mix well for some time.
• Take one portion of Rawa in a pan and add 2 tablespoons of coconut milk and desiccated coconut. Add salt according to taste. Remove it from pan.
• Now add the second portion of rawa, add carrot puree to it and salt according to taste. Remove it from pan and arrange in a plate.
• Now take the third portion of rawa, add green peas crushed and puree into it. Add salt according to taste and mix it well.
• Now arrange the three colours of Upma in layers of Indian Flag and serve hot.

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