Celebrate Independence Day with these tricolor recipes by Chef Narayan Salunke of Radisson Blu Resort & Spa, Alibaug

1. Zucchini Boat Stuffed with Tricolor Risotto

Ingredients:

Method:

1. In a large heavy-bottomed saucepan heat the oil and butter over medium heat
2. Sauté the chopped onions (50 gms) for 2-3 minutes
3. Add rice to this and stir for a few minutes until you get a slightly nutty aroma. Ensure the rice does not turn brown
4. Add wine to this mix and let it cook for a while. Add a scoop of stock and let it cook. Add another scoop of stock when all the previous liquid is absorbed. Repeat the process till the rice is tender but still firm to bite
5. Make three equal parts of cooked rice. Mix each part with three different types of pesto sauce coupled with cream & parmesan cheese
6. Fill these three types of risotto in a blanched scooped out zucchini halves
7. Sprinkle some cheese on top and serve warm

2. One Pot Spinach, Beet & Garlic Linguine

Ingredients:

Refined Flour	210gm
Eggs	3 eggs
Spinach Paste	20 gm
Beet Root Paste	20gm
Garlic Paste	20gm
Salt	A Pinch
Sugar	10gm
Olive Oil	15ml
Chopped Garlic	30gm
Chopped Parsley	5gm
Parmesan Cheese	50gm
Dry Oregano	2gm
Black Crushed Pepper	2gm

Method:

1. Divide refine flour in three equal parts, and one egg in each part
2. Add seasoning in equal quantity
3. Add to this -spinach paste, beet paste & garlic paste
4. Make a firm dough & let it rest for 30 minutes by keep it covered
5. Make small balls of dough, roll & cut in thin strips. Let it boil in water until it cooks
6. Sauté garlic in olive oil, toss pasta in a pan, season it & garnish with parmesan cheese

3. Tricolor Pinwheel Bites

Ingredients:

Bread Slices	3 slices
Five Spiced Tomato Sauce	50gm
Kale Pesto	50gm
Butter	50gm
Salt	To Taste
Black Pepper	To Taste

Method:

1. Apply butter, tomato sauce and kale pesto on a slice of bread
2. Stack the bread slices – first the slice with butter, then with green chutney, then place the slice with the tomato sauce
3. Sprinkle some salt and pepper
4. Now slowly roll the sandwich tightly holding all three slices
5. Cut the roll into one-inch pieces
6. Serve with green chutney on the side

4. Tricolor Chicken Dumplings

Ingredients:

For Filling:

Minced Chicken	300gm
Chopped Onion	80gm
Fine Chopped Ginger	30gm
Spring Onion Chopped	20gm
Sesame Oil	5ml
Salad Oil	10ml
Salt	To Taste
Chicken Seasoning	To Taste
Dark Soy Sauce	5ml

For dough:

Method:

1. In a bowl, mix all ingredients of chicken filling and keep aside
2. Knead the refined flour with a different paste till it forms a firm dough and keep aside
3. Roll the dough into thin 5-inch rounds
4. Fill some filling in each round
5. Bring the edges together and twist to seal it
6. Steam for 15 to 20 minutes. Serve with different types of sauce

5. Assorted Vegetable Tricolor Dumplings

Ingredients:

For Filling:

Fine Chopped Chinese Cabbage	200gm
Chopped Pokchoy	150gm
Chopped Carrot	50gm
Chopped Indian Cabbage	100gm
Salt	To Taste
Veg Seasoning	To Taste
Sesame Oil	5ml
Salad Oil	10ml

For Dough:

Method:

1. In a bowl, mix all ingredients of veg filling and keep aside
2. Knead the refined flour with a different paste till it forms a firm dough & keep aside
3. Roll the dough to thin 5-inch rounds
4. Fill some vegetable filling in each round
5. Bring the edges together and twist to seal it in different ways
6. Steam for 15 to 20 minutes and serve with different types of sauce

Narayan Salunke Sr. Executive Sous Chef Radisson Blu Resort & Spa Alibaug

Having  experience over 15 years, Chef Narayan Salunke is the Sr. Executive Sous Chef at Radisson Blu Resort & Spa Alibaug. Having worked with premium hospitality brands, at Radisson Blu Alibaug, he is accountable for overall success of kitchen operations while exhibiting culinary talents and leading the staff while managing all food related functions. He is also responsible for ensuring exceptional customer service and maintaining high culinary standards at the property.

Chef Salunke has a diversified background in gastronomical science and kitchen management and has worked in all positions at major hotels and restaurant chains. In his previous stint, he was the Chef De Cuisine at The Westin, Pune. Prior to this, he was associated with Holiday Inn – Pune, Citrus and The Hilton to name a few. He has a proven record of absorbing new concepts and adapting to highly demanding and ever-changing industry norms and situations. He has strong interpersonal and team work skills.

Holding a diploma in Hotel Management & Travel and Tourism, Salunke is also a post graduate in literature from Fergusson College, Pune.

Chef Narayan Salunke’s food philosophy?

Food for him is all about authenticity and flavors of spices, freshness of ingredients, natural and organic produce from the local markets. For him flavors and colors love each other and so do colors to colors match each other.

His vision for Radisson Blu Alibaug?

Presenting the authentic cuisine across the entire city with specialty in kebabs, curry and flavorful biryanis. Salunke aims at taking the culinary experience at Radisson Blu Alibaug to completely different level with new modern ingredients used in Indian, classical and authentic cuisine paired up with modern style of presentations.

His Hobbies & Passion?

Listening to music, travelling, reading, cooking.