The tricolor treat: Celebrate Independence Day with these time-tested, delicious recipes

Independence Day is incomplete without some lip-smacking delicacies that the whole family can enjoy. From the classic jalebi to the simple but nutritious poha, we bring you some tasty treats.

Jalebi

Ingredients

For Jalebis:

• 1 cup all-purpose flour
• 1 teaspoon gram flour
• ½ cup beaten plain yogurt
• ½ cup water
• 1/8 teaspoon baking soda
• 2 cups oil

For Sugar Syrup:

• 2 cups sugar
• 1½ cups water
• ½ teaspoon crushed cardamom powder
• 5-6 strands saffron
• 1 tablespoon rose water

Method:

For Jalebis:

1. Combine the all-purpose flour and gram flour in a mixing bowl.
2. Add yogurt and water.
3. Mix well, using a spoon, ensuring that no lumps remain.
4. Once the mixture is smooth, add baking soda. Let the mixture sit for 1-2 hours to ferment.
5. Once fermented, put the mixture in a Jalebi bottle - if you don’t have a Jalebi bottle, an icing bag can be used.
6. Now heat oil on medium flame in a frying pan. Then, drop the batter by squeezing the bottle/icing bag into the hot oil in a circular motion to make the Jalebis.
7. Fry them until they turn light brown on each side. Repeat until all the batter is used up. Drain excess oil. Let the Jalebis sit for 5-10 minutes.

For Sugar Syrup:

Boil water on medium heat and add sugar. Mix well until all the sugar has dissolved. Reduce heat and add saffron and crushed cardamom powder. Let it sit for 10 minutes. Add rose water. Once excess oil has been drained from the Jalebis, immerse them into the hot sugar syrup for 2-3 minutes. Remove and let them sit for 5 minutes. Garnish with crushed pistachios if desired.

Poha (Upma)

Ingredients:

• 4 cups poha (flattened rice)
• 1 potato, peeled & boiled
• 1 cup onion, chopped
• 3 green chillies, chopped
• 5-6 curry leaves
• ½ teaspoon mustard seed
• 1 teaspoon cumin seeds
• 1½ tablespoons lemon juice
• 3 tablespoons cooking oil
• 1 teaspoon salt

Method:

In a large bowl, soak the poha in 6-7 cups of water. Let it sit for 10-15 minutes. Strain soaked poha, and with the back of a spoon or flat spatula press the rice to drain excess water. Set aside. In a large skillet/wok, heat oil on medium heat. Add the cumin seeds, mustard seeds, curry leaves, and green chilies. As they start crackling, add the onions and sauté until the onions become translucent. Add the boiled potato and mash into the mix. Add the poha and stir gently for 5-6 minutes. Turn off the heat, add the lemon juice, and cover the frying pan. Let sit for 6-7 minutes to allow the poha to moisten and soften without becoming mushy. Garnish with chopped coriander leaves.

Nimbu Pani

A refreshing drink made from fresh lime juice, cardamom and sweetened with sugar.

Ingredients:

• 1/3 cup fresh lime juice
• 6 tablespoons sugar
• ¼ teaspoon cardamom powder
• a pinch of salt
• 5 cups water (chilled)
• ice cubes
• lime wedges

Method:

Take fresh lime juice in a pitcher or jug. Add the sugar and stir until it dissolves. Add water, cardamom powder, and a pinch of salt. Stir the mixture well. Add ice cubes a few minutes before serving and garnish with lime wedges.