Mandatory Disclosure

Young Chefs (3 Students)

Tiranga 75


Rice ,urad dal , Methi seeds , Green and Safforn food colour, Scraped coconut , Green chillies, Coriander, tamarind, sugar , salt.

Recipe for the batter:-

Soak 2 cups of rice and 1 cup of urad dal and 1 tsp of meethi seeds for 4 to 5 hours. Then grind the mixture into a smooth batter and ferment for 8 to 10 hours .Then grease the container with oil n which you are going to put the batter.Next take 3 bowls and put equal quantity of batter in it.Put saffron colour in one bowl and th ehreen colour in the other bowl . Then take the greased container in it first put The saffron colour batter put a butter paper and after it put the white colour batter and then again the butter paper an then the green colour batter . Then keep it into the steamer for for first 10 mins and then remove the butter paper , after that again steam it for 10 mins. After 10 mins remove it from the container. And let it cool.

Recipe for the chutney:-

Grind scraped coconut,coriander,Green chillies, tamarind, ginger, sugar and salt into a smooth paste.


After the container has cooldown remove the Tiranga from a container and place it in a plate . Take the chuttney in a bowl and put a coriander leaf on top of it .

Your Tiranga 75 is ready.


with coconut and red chilli chatney recipe
For Idli:-
  • 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
  • ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
  • ¼ cup thick poha – 20 grams (flattened rice)
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • 2 cups water – for soaking rice
  • 1 cup water – for soaking urad dal
  • ½ cup water – for grinding urad dal or add as required
  • ¾ to 1 cup water – for grinding rice or add as required
  • 1 teaspoon rock salt (edible and food grade) or sea salt
  • oil – as required to apply to the idli moulds
  • 2 to 2.5 cups water – for steaming idli
For Coconut Chatney:-
coconut , green chilies , dry red chillies,salt

For Red CHili Chatney:-
water, loi, dryed red chilli


1.Making Red CHILI Chatnry
  • Transfer 2 oz (50 g) dried red chilies to a large mixing bowl.
  • Pour 3 cups of boiling hot water over the chilies and let them soak for 25-30 minutes. Keep a heavy ladle or something heavy over teh chilies to prevent them from floating on top of the water.
  • Blend The Chilies
  • Drain the water and add the soaked chilies to a blender along with ¼ cup water.
  • Blend until smooth. Keep scraping the sides of the blender while blending.
  • Make Plain Chilli Paste
  • Heat 2 tablespoon vegetable oil in a pan over medium heat. Once the oil is hot, add the chilli paste to the pan and saute for about 3-4 minutes.
  • Remove the pan from heat and let it cool completely. Transfer it to a clean jar with a tight lid and refrigerate for up to 15 days. Use as desired!
  • Make Chilli Paste With Seasonings
  • Heat 2 tablespoon vegetable oil in a pan over medium heat. Once the oil is hot, add 2 teaspoon finely chopped garlic, 2 teaspoon finely chopped ginger, and saute for 30-40 seconds.
  • Add the chili paste, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon white vinegar. Cook for 2-3 minutes.
2. Making Coconut Chatney
  •  Add ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
  • Add 1 to 2 chopped green chillies (depending on your heat preference), ½ inch chopped ginger (optional, can substitute with 2 small cloves of garlic) and 2 tablespoons roasted chana dal.
  • Grind to a smooth consistency. If the blade is unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water or as needed.
  • In a small pan or a tadka pan, heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) over low heat.
  • Add ½ teaspoon mustard seeds and let them begin to crackle.
  • Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram).
  • Next add ½ teaspoon cumin seeds. You can skip cumin seeds if you prefer. Stir often and fry keeping the flame to a low.
  • The urad dal should start becoming golden. The cumin seeds will also crackle and get browned.
  • Switch off the flame and immediately pour the entire tempering together with the oil on the ground coconut chutney in the bowl.
3.Making Idli
  • In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Here I have used the Indian variety of sona masuri rice along with parboiled rice. . Pick and then rinse both the rice varieties a couple of times in fresh water. Drain all the water and keep it aside.
  • Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above).
  • . Then add the poha to the rice. Add 2 cups of water. Mix very well and keep aside covered to soak for 4 to 5 hours.
  • In a separate bowl take ½ cup urad dal (husked black gram) along with ¼ teaspoon fenugreek seeds.
  • Rinse a couple of times in fresh water.
  • Add 1 cup water. Cover and soak for 4 to 5 hours.
  • Before grinding, drain the water from urad dal, but don’t throw away the water. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding.
Grinding or Blending Rice and Lentils
  • In a wet grinder jar, add the urad dal. Initially add ¼ cup of the reserved water or fresh water.
  • And grind the urad dal for some seconds. Then add ¼ cup of the reserved soaked water or fresh water and continue to grind. The batter should be light and fluffy when completely ground.
  • Pour the urad dal batter in a deep pan or bowl.
  • Drain the water from the rice and poha. Add them in the wet grinder jar or in a powerful blender. I usually grind in two batches.
  • Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. If the mixie gets heated up while grinding, then stop and let it cool. Then continue with the grinding.
  • 14: Use the reserved urad dal strained water or regular fresh water to grind the rice and poha too. Add water in parts and grind.
  • The rice can have a fine rava like consistency in the batter. A smooth batter is also fine. I usually add a total of ¾ cup of water while grinding rice. The rice batter should not be too thick or thin.
  • You can add about ¾ to 1 cup of water depending upon the quality of rice.
  • Now pour the rice batter in the bowl containing the urad dal batter.
  • Add 1 teaspoon of rock salt. Mix very well with a spoon or spatula. If you live in a cool or cold region, then do not add salt. Add salt later once the fermentation is done.
  • If you live in a hot or warm climate, then add salt as it does not allow the batter to get over fermented in the time duration of 6 to 8 hours.
  • Note that salt retards the fermentation process.
  • Cover the bowl or container with a lid and keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours. Don’t use an air-tight lid. In colder climate, keep the batter for a longer time – from 12 to 24 hours.
  • The batter the next morning. It will ferment and increase in volume. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter.
  • As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later.
  • If you allow the fermented batter to remain at room temperature, it will ferment more and will become very sour with time.
  • Grease the idli mould with oil. Gently and lightly swirl the batter. Don’t overdo. Now with a spoon pour portions of the batter in the greased idli moulds.
  • Take your idli steamer or pressure cooker or electric cooker or Instant pot. Add some 2 to 2.5 cups water and heat the water until it comes to a light boil. Keep the idli mould in the steamer or pressure cooker. Steam for 12 to 15 minutes.
  • Timing will vary depending on the kind of equipment you have used. If using a pressure cooker, then cover the pressure cooker with its lid. Remove the vent weight/whistle from the lid. Steam the idlis for approx 12 to 15 minutes.
  • Check for doneness by carefully inserting a bamboo skewer or knife. If it does not come out clean, then keep again for a few more minutes.
  • When done remove the idli mould from the cooker. Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis. Remove and place the idlis in a warm container like a casserole.
  • Serve Idli hot or warm with sambar and coconut chutney.

Asjad Abid Ali Shaikh
Inspiring VIIB

Pasta – E – Tiranga

  • ­­Boiled Penne Pasta
  • Red Pasta Sauce
  • White Pasta Sauce
  • Green Pasta Sauce
  • Coarsely chopped onions
  • Coarsely chopped Capsicum
  • Italian Seasoning
  • Salt (According to taste)
  • Cheese
  • Garlic Pods
  • Cooking Oil

Red Pasta Sauce:

  • Tomato Puree (Two large tomatoes)
  • Ketchup – 3 tbs
  • Salt (according to taste)
  • Garlic Pods – 5, 6


  1. Pour 1tbs oil in a frying pan
  2. Put Garlic Pods on the oil.
  3. Mix Tomato Puree with the oil.
  4. Mix Tomato ketchup and salt as per taste
  5. Cook for 6 – 7 minutes


White Pasta Sauce Ingredients:
  • All-purpose flour – 2 tbs
  • Milk – ½ cups
  • Salt (as per taste)
  • Italian Seasoning
  • Pour 1 tbs oil in the frying pan
  • Add the Flour to the oil.
  • Add the milk to the mix.
  • Add Salt and Seasoning as per taste.
  • Mix and let it cook for 6 – 7 minutes

Green Pasta Sauce


  • Coriander leaves – 1 cup
  • Mint Leaves – 10/15
  • Ginger – 1 inch
  • Green Chillies – 3
  • Lemon (Half (Squeezed))
  • Salt (As per taste)


  • Add Coriander and Mint leaves in a grinder
  • Add Ginger and Green chillies (cut in half) to the mix
  • Add Salt (as per taste)
  • Grind in Grinder


How to make Pasta in Red Sauce

  • Add oil to a frying pan
  • Add the Red pasta Sauce and some butter
  • Add the Penne pasta to the mix
  • Mix it well and let it cook for 2 mins.
How to make Pasta in White Sauce

  • Add oil to a frying pan
  • Add the White Sauce
  • Add the Green Sauce
  • Add the Penne pasta to the mix
  • Mix it well and let it cook for 2 mins.

How to make Pasta in Green Sauce

  • Add oil to a frying pan
  • Add the White Sauce
  • Add the Green Sauce
  • Add the Penne pasta to the mix
  • Mix it well and let it cook for 2 mins.

Now, for the final step:

Decorate your dish in the colour order of our Tiranga!

Enjoy your Dish! 😃