Last Updated on August 25, 2024
Celebrate Independence Day with Nouba’s tricolor-inspired Pan-Asian dishes! Discover the secrets behind Veg Shanghai Dumplings, Tiranga Sushi, and Paneer Tikka that capture the essence of Indian pride. Curious to try these unique flavors? Dive in!
Join Nouba kitchen and bar this 4th of july on a culinary journey through the soul of India with its rich Pan-Asian. Nouba, which is known for its fusion spin on Pan-Asian food, has a tri color menu, which subtly includes the colors of the indian flag. It has all these yummy sounding things like Veg Shanghai Tri-Colour Dumplings, Veg California Uramaki, and then patriotic Tiranga Paneer Tikka (which means “Flag Paneer Tikka” in Hindi, the colors of the Indian flag are orange, white, and green and the paneer tikka is made in those colors, how cute).
Veg Shanghai Tri-Colour Dumpling
The Veg Shanghai Tri-Colour Dumpling is a delight to the eye, and to the palette since the three colors of the dumpling are the colors of the indian flag. This is an oriental fusion of subtle flavors Americanized.
Ingredients:
- Wheat Starch Powder: 3 tbsp
- Potato Starch Powder: 2 ½ tbsp
- Fresh Mushrooms: 2 ½ tbsp
- Mixed Vegetables: As per requirement
- Cooking Wine: ½ tbsp
- Oyster Sauce: 1 tbsp
- Chilli Paste: ½ tbsp
- Sesame Oil: 1 tbsp
- Dark Soy: 1 tbsp
- Butter: ½ tbsp
- Salt: To taste
- Aromatic Powder: ½ tsp
- White Pepper: ½ tsp
- Chopped Garlic: 1 tsp
- Chopped Celery: ½ tbsp
Method:
- Preparing the Filling:
- Chop and Blanch: Finely chop all vegetables and blanch them briefly to maintain their crunch.
- Sauté and Season: Sauté the blanched vegetables in a pan with butter, garlic, celery, and the seasonings mentioned.
- Making the Dumplings:
- Prepare Dough: Combine wheat and potato starch to create a dough. Divide the dough into three parts, each representing a different color of the flag.
- Roll Out Wrappers: Roll out each colored dough into thin sheets and cut them into circular wrappers.
- Assemble: Place a spoonful of the prepared filling in the center of each wrapper and seal the edges.
- Cooking and Serving:
- Steam: Steam the dumplings for 4-5 minutes until they are cooked through.
- Serve: Present the dumplings hot with your choice of condiments.
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Veg California Uramaki
For sushi lovers, the Veg California Uramaki offers a fusion of traditional Japanese flavors with the patriotic theme of Independence Day.
Ingredients:
- Sushi Rice: 3-4 tablespoons
- Avocado: 100gm
- Cucumber: 50gm, chopped
- Sushi Vinegar: 3 ½ tablespoons
- Mirin: ½ tablespoon
- Sugar: ½ tablespoon
- Pickled Ginger: ½ tablespoon
- Wasabi: ½ to 1 tablespoon
- Soy Sauce: 1 tablespoon
- Japanese Mayo: ½ tablespoon
Method:
- Prepare Rice: Cook sushi rice and combine with sushi vinegar, mirin, and sugar for a good flavor.
- Cut Fillings: Slice the avocado and cucumber into long thin strips, so that they roll nicely and are the same size.
- Assemble: Place a piece of nori on a sushi mat rice side down. Add the avocado and cucumber strips as fillings.
- Roll: Roll the ingredients up using the sushi mat, being sure to make a tight cylinder.
- Cut and Serve: Cut the roll into bite sized pieces and serve with pickled ginger, wasabi, and soy sauce.
Chef’s Tip: Keep your hands slightly moistened while handling the rice to prevent it from sticking.
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Tiranga Paneer Tikka
Bringing an Indian touch to the tricolor celebration, the Tiranga Paneer Tikka is a perfect blend of flavors, textures, and colors.
Ingredients:
- Cottage Cheese (Paneer): 200gm
- Hung Curd: 3 tbsp
- Mustard Oil: 2 tbsp
- Deggi Mirch Powder: 2 tbsp
- Turmeric Powder: 1/3 tsp
- Kitchen King Powder: 2 tsp
- Lemon Juice: 1 tsp
- Chopped Green Chilli: 1 tsp
- Ginger Paste: ½ tbsp
- Coriander Powder: 2 tsp
- Jeera Powder: ½ tsp
- Garam Masala Powder: 1/3 tsp
- Green Coriander Leaves, Onions, Fresh Cream, Bell Pepper: For garnishing
Method:
- Prepare Marinades: Divide the hung curd into three parts and mix orange masala in one, white in another and green into another.
- Cut and Marinate: Cut the paneer and vegetables into cubes. Soak them in their color masalas so that they are completely coated.
- Grill: Cook the paneer and vegetables until they are done and have a little char to them.
- Serve: Sprinkle some coriander leaves, onions and fresh cream on top. Serve hot to enjoy the full spectrum of flavors.
Chef’s Note
It is a great cooking contest of who can take what favorite food and make it a red, white and blue delight of the tongue. From simple Veg Shanghai Dumplings to sushi rolls an art, using the colors of the indian flag makes a patriotic 4th of July. Whether you go with the bright “edible” colors or go with the colors that are already there in the veggies itself, it is an art form. Dumplings are good to experiment with since they are like a blank canvas but sushi takes precision and time. Sushi is becoming very popular in india, and it is a really cool melding of cultures, but it is a bit more difficult tri-color challenge for those who want something more intricate. But then again the search for tricolored food is the indian heritage and culinary creativity.
By – Head Chef Naveen Joshi and Mr. Vipin (Assistant Head Chef)
Celebrate the spirit of freedom with a feast that’s as vibrant as our nation, only at Nouba – Kitchen and Bar!