Independence Day is a time of immense pride and joy for every Indian. It is a day to celebrate freedom, unity, and the rich cultural diversity of our nation. What better way to honor this occasion than by preparing delicious and visually appealing tricolor Indian recipes that pay tribute to the colors of our national flag! In this blog, we bring you seven mouthwatering recipes that are not only a treat to your taste buds but also a celebration of India’s rich culinary heritage.
1. Tricolour Dhokla
**Ingredients:**
– 1 cup split chickpea flour (besan)
– 1/2 cup yogurt
– 1/2 cup water
– 1 teaspoon ginger-green chili paste
– 1 teaspoon Eno fruit salt
– Salt to taste
– Few drops of orange and green food color (natural colors preferred)
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon sesame seeds
– Few curry leaves
– Fresh coriander leaves for garnish
**Preparation:**
1. In a mixing bowl, combine besan, yogurt, water, ginger-green chili paste, and salt to make a smooth batter.
2. Make three equal portions of the mixture.
3. Add orange food color to one portion and green food color to another portion. Leave the third portion as it is to retain the white color.
4. Grease a round steamer plate and pour the white batter into it.
5. Steam the white batter for 5 minutes or until it is partially cooked.
6. Now, pour the orange batter over the white layer and steam for another 5 minutes.
7. Finally, add the green batter on top of the orange layer and steam for 10-12 minutes or until the dhokla is fully cooked.
8. Allow the dhokla to cool and then cut it into squares or diamonds.
9. In a small pan, heat oil and add mustard seeds, sesame seeds, and curry leaves. Pour this tempering over the dhokla.
10. Garnish with fresh coriander leaves and serve with green chutney.
2. Tricolour Idly
**Ingredients:**
– 1 cup idly rice
– 1/2 cup split black gram (urad dal)
– Salt to taste
– Few drops of orange and green food color (natural colors preferred)
– Oil for greasing idly molds
**Preparation:**
1. Soak idly rice and urad dal separately in water for 4-5 hours.
2. Grind the soaked rice and dal separately to make smooth batters. Add water as needed while grinding.
3. Combine the two batters and add salt. Mix well.
4. Divide the combined batter into three equal portions.
5. Add orange food color to one portion and green food color to another portion. Leave the third portion as it is to retain the white color.
6. Grease idly molds with oil.
7. Pour the white batter into some molds, orange batter into some, and green batter into others.
8. Steam the idlies for 10-12 minutes or until they are fully cooked.
9. Remove the idlies from the molds and serve hot with coconut chutney and sambar.
3. Tricolor Barfi
**Ingredients:**
– 1 cup grated khoya (milk solids)
– 1/2 cup condensed milk
– 1/2 cup grated coconut
– Few drops of orange and green food color (natural colors preferred)
– 1 tablespoon ghee
– 1/4 teaspoon cardamom powder
– Chopped pistachios and saffron strands for garnish
**Preparation:**
1. In a non-stick pan, heat ghee and add grated khoya.
2. Stir continuously on low heat until the khoya becomes soft and smooth.
3. Add condensed milk and mix well.
4. Make three equal portions of the mixture.
5. Add orange food color to one portion and green food color to another portion. Leave the third portion as it is to retain the white color.
6. Grease a plate with ghee and spread the white mixture evenly on it.
7. Similarly, spread the orange and green mixtures on the plate, one on top of the other.
8. Sprinkle cardamom powder, chopped pistachios, and saffron strands on top for added flavor and garnish.
9. Allow the barfi to cool and set for a few hours before cutting it into squares or diamonds.
4. Tricolour Puri
**Ingredients:**
– 2 cups whole wheat flour
– 1/2 cup spinach puree
– 1/2 cup carrot puree
– Salt to taste
– Oil for frying
**Preparation:**
1. Divide the whole wheat flour into three equal portions.
2. To one portion, add spinach puree and knead to make green dough.
3. To another portion, add carrot puree and knead to make orange dough.
4. Leave the third portion as it is to make the white dough.
5. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
6. Divide each colored dough into small balls.
7. Roll out each ball into a small disc, making sure not to mix the colors.
8. Heat oil in a deep-frying pan and fry the puris until they puff up and turn golden brown.
9. Serve hot with potato curry or any side dish of your choice.
5. Tricolour Fruit Salad
**Ingredients:**
– 1 cup chopped mangoes (orange)
– 1 cup chopped kiwis (green)
– 1 cup chopped strawberries (red)
– 1 tablespoon honey
– 1 teaspoon lemon juice
– Fresh mint leaves for garnish
**Preparation:**
1. In a large mixing bowl, combine the chopped mangoes, kiwis, and strawberries.
2. Drizzle honey and lemon juice over the fruits and toss gently to coat them evenly.
3. Refrigerate the tricolor fruit salad for at least 30 minutes before serving to enhance the Flavours.
4. Garnish with fresh mint leaves for added freshness.
6. Tricolour Sandwich
**Ingredients:**
– 6 slices of bread
– 1/2 cup grated carrots (orange)
– 1/2 cup chopped spinach (green)
– 1/2 cup mashed boiled potatoes (white)
– 2 tablespoons mayonnaise
– Salt and pepper to taste
– Butter for toasting
**Preparation:**
1. Mix grated carrots, chopped spinach, and a pinch of salt to make the orange and green fillings.
2. Mix mashed boiled potatoes, mayonnaise, salt, and pepper to make the white filling.
3. Take three slices of bread and spread the orange filling on one, the green filling on another, and the white filling on the third.
4. Cover each slice with another slice of bread to make three sandwiches.
5. Toast the sandwiches on a pan with butter until they are crispy and golden brown.
6. Cut the sandwiches into desired shapes, such as triangles or rectangles.
7. Tricolour Pulav
**Ingredients:**
– 1 cup Basmati rice
– 1/2 cup diced carrots (orange)
– 1/2 cup green peas (green)
– 1/2 cup diced bell peppers (red, yellow, or green)
– 1 tablespoon ghee (clarified butter)
– 1 teaspoon cumin seeds
– 1 bay leaf
– 3-4 cloves
– 2-3 green cardamoms
– 1-inch cinnamon stick
– Salt to taste
– 2 cups water
**Preparation:**
1. Rinse the Basmati rice thoroughly and soak it in water for 30 minutes.
2. In a pot, heat ghee and add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon sticks.
3. Add the diced vegetables and sauté for a few minutes.
4. Drain the soaked rice and add it to the pot, mixing well with the vegetables.
5. Add water and salt, and bring it to a boil. Then, cover and cook on low heat until the rice is fluffy and fully cooked.
Conclusion
This Independence Day, add a burst of color to your celebrations with these delightful tricolor Indian recipes. Each dish not only showcases the hues of the Indian flag but also represents the diverse and vibrant culture of our nation. So, try these recipes and savor the delicious flavors that unite us all as proud Indians. Happy Independence Day!