India Food Network whips up a gourmet delight exclusively for Republic Day!

Tricolor inspired delicacies by home chefs Seema and Veena

Online PR News – 30-January-2013 – Mumbai, Maharashtra – Mumbai, January 2013: India Food Network, India’s first full HD television food network and a complete guide to simple and delicious home cooking celebrates “Republic Day” the tri-colored way. India Food Network brings to you recipes that will significantly depict the tri-colored flag of India. Celebrate India’s 64 years as an independent Republic with mouthwatering and delicious recipes presented to you by some of the best home chefs on India Food Network.

Celebrate the occasion with your family and friends with some gastronomical delights including all time favorites like Gajar ka Halwa, Carrot and Peas Pulao (Rice), Dahi Chicken (Chicken Made in Yoghurt) and Sarson Ka Saag (Punjabi Mustard Greens) presented to you the trouble-free, easy way by expert home chefs Veena and Seema.

This Republic Day, log on to the India Food Network ( and learn these dishes which are quick, tasty and super fun to make. Go ahead and let every delicious bite bring out the feeling of Patriotism.
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India Food Network is India’s first full HD television food network & a step by step guide to simple and delicious home cooking. From regional Indian cuisine to popular dishes from around the globe, the focus is on make cooking simple and accessible to all including beginners IFN videos have loads of quick tips and easy tricks & the recipes are shot and produced in natural home environments. So you too can cook the perfect dish right at home. Log on to

Carrot and Peas Pulao (Rice) by Seema
• 1cup rice
• 2 sliced onions
• 3 grated carrots
• 1 cup green peas
• 3tbsp coriander leaves
• 2-3 slit green chillies
• 1 ½ tsp jeera powder
• 1 ½ salt
• 1 ½ chilli powder
• Mixed garam masala
• 2-3 cloves
• 2-3 cardamoms
• 1 black cardamom
• 1 aniseed
• 2tbsp oil
• 2 cups water

• Heat the oil and add the jeera
• After it splutters, add the garam masala
• Add the onions
• Add green chillies
• Add salt, Stir well
• Sauté the onions and bring them to a pale pink color
• Add the red chilli powder
• Add the coriander leaves
• Add the peas, mix well and fry for a minute
• Add the rice
• Add water, stir well
• Cover the pan with a lid and let it heat for 15 minutes

Tip: If you add carrots right at the beginning they will be overcooked
• Add the carrot, coriander and mix well
• Sprinkle a little water and cook for 5 minutes

Gajar Halwa by Veena
• 1 kg fresh carrot, peeled grated
• 200 gm sugar
• 1/2 lt full cream milk
• 4 tbsp desi (pure) ghee
• 10-15 cardamoms, peeled and ground
• 25 almonds finely shredded
• Handful raisins
• Put grated carrots and the milk to a deep pan on flame
• Allow carrots to absorb milk and cook on medium flame for 20-30 minutes
• Add sugar, cardamom powder and stir
• Add ghee slowly, stir and cook for 15-20 minutes
• The carrots will turn a rich red and ghee will show on the top
• Add raisins and chopped almonds
Tip: Add cashew and walnuts to the gajar halwa for added taste

Dahi Chicken (Chicken Made In Yoghurt) By Seema
• 600g chicken pieces
• 1 ½ cups of thick yogurt
• 3 tbsp of ginger garlic paste
• 2 tbsp of kasoori methi
• 2 tbsp of coriander leaves finely chopped
• 2-3 slit green chilies for garnish
• 4 tbsp of fresh cream
• ¼ tsp pepper powder
• ¼ tsp salt
• Butter for garnishing
2 tbsp of vegetable oil
• Heat 2 tbsp of oil in the kadai/ deep frying pan
• Add the ginger garlic paste
• Let the ginger garlic paste cook to a golden brown colour
• Stir well
• Once done, add the chicken pieces
• Stir well for 3-4 mins
• Add 1 ½ cups of thick yogurt into the kadai/ deep frying pan
• Stir well
• Add the salt
• Stir well
• Cover the kadai/ deep frying pan with a lid and let the chicken cook for 20-25 mins on a slow flame
• All the yogurt should get absorbed by the chicken
• Add the fresh cream
• Mix well
• Add the kasoori methi
• Add the coriander leaves
• Add the black pepper
• Add the slit green chillies
• Add the butter
• Stir well
TIP: Add cream or water to make a gravy

Sarson Ka Saag (Punjabi Mustard Greens) by Seema
• 2 bunches of chopped sarson or mustard leaves
• 1 bunch of chopped bathua or lamb’s quarter
• 1 bunch of chopped palak or spinach
• 3 finely chopped onions
• 3 finely chopped tomatoes
• 1 1/2 tsp red chilli powder
• 1 1/2 tsp salt
• 1 tsp haldi powder
• 2 tbsp ghee
• 3 heaped tbsp finely chopped ginger
• 3 heaped tbsp finely cut garlic
• 3 green chillies finely chopped
• 3 tbsp coriander
• Water
• Place the cooker on flame without putting the lid on top
• Add water and then the sarson, bathua and palak leaves
• Add half of the ginger and garlic, keeping the rest aside for tadka
• Add the chopped green chillies, salt, red chilli powder and haldi

TIP: never add the ginger and garlic in the form of paste for this particular preparation instead cut them to make this dish tastier

• Stir well
• For the tadka : Add ghee, the remaining ginger & garlic and stir well until they become a nice golden color
• Add onions, tomatoes, the remaining masalas and coriander
• Stir well. Let the tomatoes cook nicely and the tadka become nice and pasty.
• Mix both together
• Stir well and cook for a while on low flame
• Take a wooden ladle or a “madhaani” and mash well
TIP: “madhaani” is a wooden hand blender which is used in Indian recipes
TIP: Add a handful of” makai ka aata” (corn flour) or wheat flour to the saag after it is ready. This holds the saag together and gives it a good texture.
• Let it cook well.
• Add a dollop of white butter and serve
TIP: Sarson ka Saag is best served with Makai ki Roti and jaggery