TriColour Mixed Platter

TriColour Mixed Platter

Recipe for TriColour Mixed Platter

What is unique about this Tricolour Mixed Platter

A juicy sumptuous starter – the Tricolour Mixed platter was invented in our kitchen trying out something new. Fish, Paneer, and Chicken are marinated with 3 different set of ingredients, keeping Orange, White and Green colours in mind. This is served with fresh cucumbers, onions rings, and carrots. 

Ingredient for Tricolour Mixed Platter

Ingredients for the Fish Marinade

Fish – salmon fillets , 500 gms
Turmeric- 1/2 teaspoon
Ginger garlic paste – 1 tablespoon
Salt to taste
Chilli powder – 2 teaspoons
Red food colour – 1 pinch
Chilli sauce – 1 tablespoon

Ingredients for the Paneer Marinade

Paneer – diced into medium sized cubes, 250 gms
Ginger garlic paste- 1/2 a tablespoon
Salt to taste
Lime juice – 1 teaspoon
Kitchen King Masala – 1 teaspoon

Ingredients for the Chicken Marinade

Chicken – with bone ,500 gms
Coriander – 1/2 a cup
Green Chillies – 4-5
Mint leaves – 1/2 a cup
Ginger garlic paste- 1 teaspoon
Salt to taste
Lemon juice – 1 teaspoon

Method to cook Tricolour Mixed Platter

To prepare the fish marinade ,in a bowl mix all the ingredients well except for the fish fillets

Once the marinade is prepared add in the fillets and coat them uniformly with the prepared marinade

To prepare the paneer marinade add all the ingredients and mix well followed by addition of the diced paneer in the very end

Prepare the chicken marinade by blending the chopped coriander , mint and green chillies together and then marinating the chicken pieces with it along with the rest of the ingredients mentioned

It is best to leave the marinations stand for a few hours ( 4-5 hours approximately) before cooking
Cook the paneer by pan frying the cubes using 2 tablespoons of oil till they turn light golden

The fish and chicken are best cooked in an air fryer to retain the moistness .
Make sure you place the marinades each time spread out on a silver foil on the wired base of the fryer

Both the fish and chicken fillets are best cooked at 200 degrees left for 10 minutes keeping in mind turning the fillets around after 5 minutes of cooking

Alternatively they can be either grilled or shallow fried in a pan if you prefer
Serve the Tiranga Tricolour Platter drizzled with lemon juice and onion wedges

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