No occasion in India can be complete without a lavish spread of delicacies. So what better way to mark the day India became a Republic, than to bring out the vibrant colours of freedom onto your dining table? These five tricolour-themed recipes aptly represent the spirit of festivity in the country and you will enjoy making them.
- 1 cup rice
- 1/4 cup split black gram (skinless)
- 1/2 cup sour yoghurt
- 1/2 inch grated ginger
- 1 chopped green chilli
- 1/2 tsp oil
- 1 tsp fruit salt
- 2 to 3 tbsp warm water
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- few white sesame seeds roasted
- pressure cooker or dhokla maker
- 1-2 tbsp red chilli paste
- 1-2 tbsp spinach paste
- 1 tsp mustard seeds
- 1 tsp coriander leaves
- ½ tsp sesame seeds
- 1 tbsp oil
1.Rinse the rice and dal and soak them in water for 3-4 hours
2.Drain and grind with ginger and chilli
3.It should be the consistency of idli batter.
4.Transfer batter to pan once ground. Add salt and sour yoghurt to the mix.
5.Divide batter into three equal proportions.
6.To one bowl, add red chilli paste and mix for an orange tinge.
7.To other bowl, mix spinach paste to get the green colour.
8.Leave the white batter as it is.
9.Grease three flat plates with a little oil and pour the three different batters. Steam separately on high flame for 15 minutes.
10.Heat oil for tempering. Add mustard seeds and green chilly. Pour tempering over the steamed dhokla. Garnish with coriander leaves. Cut into little squares and assemble it in the shape of the Indian tiranga (flag).
11.Serve with coriander and sweet chutney.
Tricolour pasta salad
- 100 g each of green, orange and regular pasta (penne or spiral)
- 100 g broccoli florets
- 100 g mushrooms
- 20 g toasted walnuts
- A bunch of fresh parsley
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp mixed herbs
- 1 tsp chilli flakes
- 1 tsp pepper
- A pinch of salt
- Cook all the three different pasta as per packet instructions.
- In a bowl, mix the olive oil, lemon juice, mixed herbs, chilli flakes, pepper and salt to make the dressing. Keep aside.
- In a pan, lightly saute the mushroom and the broccoli.
- Now take a salad bowl and in it toss the pasta, vegetables and the dressing. Top with chopped parsley and the walnuts. Drizzle with some more extra virgin olive oil. Serve immediately.
Patriotic Trifle Pudding
- 4 tbsp whipped cream
- 1 package vanilla custard powder
- 3 sliced kiwi
- 3 nos orange
- 4 tall glasses
For Cream Filling:
- Prepare vanilla custard as per instructions
- Mix in the whipped cream
- Layer the bottom of the tall glass with slices of kiwi
- Next put 2 tbsp of the cream filling
- Top it with orange slices
Indian Flag Cake
- 4 ½ cups maida
- 1 1/2 tbsp baking powder
- 3/4 tsp salt
- 2 1/4 cups sugar
- 3/4 cup softened butter
- 9 egg whites
- 1 tsp vanilla
- 1 1/2 cups milk
- 1/2 tsp green food colour
- 1/4 tsp orange food colour
For Butter Cream Frosting:
- 8 cups of castor sugar
- 2 cups softened butter
- 5 tsp of vanilla
- 4 tbsp of milk
- Heat oven to 180°C. Grease and flour three (9-inch) round cake pans. Set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add vanilla; mix well. Add flour mixture alternately with the milk, beating at low speed after each addition just until mixed.
- Divide batter into three equal portions. Mix green colour into one, red into the other and leave the last one white
- Pour each batter into individual prepared pans. Bake separately for 30 minutes each. Let cool for 10 minutes after its done.
- Mix powdered sugar, butter and vanilla.
- Add 1 tbsp of milk.
- Beat until fluffy but stiff.
- Cut the top from each of the cake to create flat cake top. Assemble green, white and then orange cake on top of each other, putting frosting in between. Spread thin layer of frosting over entire cake.
- Refrigerate until set. When you cut a slice, you will see the colours of the flag.
By Avantika of Yumilicious Bakes
- 1 cup milk
- 2 cups water
- 3 drops each of orange and green food colour
- 1 cup suji or semolina
- 2/3 cup ghee (clarified butter)
- 1/4 cup raisins or cashews (optional)
- 11/3 cups sugar
- Spread some ghee evenly on the inside of an 8-inch square cake pan and set aside.
- Mix the milk with water and divide the mixture into three portions. Add the orange colour to the first portion and green to the second. Don’t add any colour to the third portion.
- Dry roast the suji in a kadai (wok-shaped pan) over medium heat for about 5 minutes to bring out the flavour. Keep stirring to roast it evenly.
- Heat the remaining ghee in another pan and fry the raisins and cashews until they turn brown.
- Add the raisins and cashews to the suji and roast for a minute.
- Add sugar to the suji and mix well. Now divide it into three portions.
- Pour the orange mixture of milk and water into a kadai. Add one portion of the suji to the mixture and cook until it thickens to a halwa-like consistency and leaves the sides of the kadai.
- Empty the halwa in the cake pan while still hot and spread to form a layer of uniform thickness; it is easier to spread the halwa while it is hot.
- Cook the remaining two portions of suji, one with the green mixture of milk and water and the other with the plain mixture which does not have any colour added to it.
- Spread the plain halwa on top of the orange/saffron layer and the green halwa on top of that. Pack the halwa well in the cake pan to prevent it from crumbling while taking it out of the pan. Now invert the pan and flip the halwa on to a plate. The halwa has enough ghee; so it will pop out easily.
- Serve warm. You can also refrigerate it, but make sure to consume it within a week.