Tricolour Recipes To Celebrate The True Spirit Of Republic Day

Tricolour Recipes To Celebrate The True Spirit Of Republic Day

The word ‘Tricolour‘ or ‘Tiranga‘ itself brings a sense of patriotism in all Indians. Our flag has three equal segments of saffron, white and green colors along with a navy blue Ashoka Chakra in between. Saffron indicates strength or courage, white denotes truth or peace and green represents our fertile India.

Republic day is a day when India’s constitution came into force on January 26, 1950, completing the country’s transition toward becoming an independent republic. In India a grand parade is held in the capital from the Raisina Hill Rashtrapati Bhavan (the President’s residence), along the Rajpath, past India Gate. It is usually celebrated by hoisting the flag in all schools, government offices and other public places in the morning of January 26th. Same is done on the Independence day i.e. August 15th. Kids come in their school uniform and sing our National Anthem after the flag hoisting. Usually, sweets and small flags are distributed among kids. The whole celebration gets over in 1-2 hours.

Nowadays people have started celebrating Indian Republic Day more elaborately. They love to wear tricolour dresses and even make tricolored dishes on these special days. There are Republic day parties among Indians living abroad. Food plays an important role in such get-togethers. People often enjoy preparing food with the theme of tricolour. Some families make tricolour recipes to celebrate the day with kids. So here we have some recipes with ingredients and method to prepare to Celebrate this Republic day with more enjoyment.

Tiranga Sandwich:

Ingredients

8 slices of brown bread

4 slices of white bread

Orange Layer
• 1 cup grated carrot
• 2 tbsp low-fat mayonnaise
• Salt to taste

Green Layer
• 1 cup grated cottage cheese (paneer)
• 4 tbsp green chutney
• Salt to taste

Method:

• For the orange layer, mix together the carrots, mayonnaise and salt.
• For the green layer, mix together the cottage cheese, green chutney and salt.
• Place a slice of brown bread on your work top.
• Spread the green layer evenly over it.
• Place a slice of white bread over it.
• Spread the orange layer over the slice of white bread and top it with a slice of brown bread.
• Press it down gently.
• Cut each sandwich into three parts and serve immediately.

Tricolour Pulao:

Ingredients:

1 cup rice

Orange Rice
• 1 small onion, chopped
• 2 tomatoes, pureed
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai)

White Rice
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai)
• 1 tbsp split Bengal gram (channa dal)
• 1 tbsp split black lentils (urad dal)
• 3 tbsp grated coconut

Green Rice
• 4 sprigs of coriander
• 1 green chilli
• 1 tbsp cashew nuts (or coconut)
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai)
• 1 tbsp split black lentils (urad dal)

Method:

First cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, proceed.

Orange Rice

• Heat the oil in a kadai and cook the mustard seeds till they pop.
• Add the chopped onions and cook them for a couple of minutes.
• Add the tomato puree, red chilli powder, salt and garam masala.
• Cook it till the oil separates from the masala.
• Take 1/3rd of the cooked rice and toss it with the masala.
• Check the seasonings and then switch it off.

White Rice

• Heat the oil in a kadaiand splutter the mustard seeds.
• Add the channa daland urad dal. Fry them on low heat till they turn golden brown.
• Add the grated coconut and roast it for just a minute.
• Add the salt and another third of the rice and mix well. Switch off.

Green Rice

• Put the coriander leaves, green chilli and cashews in a blender. Make a smooth paste with a little water.
• Heat the oil in a kadai and cook the mustard seeds till they pop.
• Fry the urad dal and then add the ground paste.
• Cook it for a few minutes, till the raw smell is gone.
• Add salt and mix in the remaining rice. Switch it off.

Arrange the different coloured rice as per our national flag. Serve it with curry.

Tricolour Idlis:

Ingredients:

Idli batter as required

Orange batter

• 1 big tomato
• 2 red chillies

Green batter
• 1 cup coriander or mint leaves
• 1 green chilli
• 1/4 tsp cumin seeds (jeera)

Method:

Take the idli batter and divide it into three equal parts. Keep one part aside for the white coloured idlis.

Orange batter
• Chop the tomatoes into chunks.
• Cook the tomatoes and red chillies for just a couple of minutes, so that the raw taste goes.
• Cool it and grind it to a smooth paste.
• Mix it with one portion of the batter to make the orange coloured idlis.

Green batter
• Chop the coriander or mint leaves roughly.
• Cook them with the green chillies for just a couple of minutes to get rid of the raw flavor.
• Cool it and grind it to a smooth paste.
• Mix it with the third portion of the batter to make the green coloured idlis.

Use the plain batter, orange batter and green batter to make three different coloured idlis. Arrange the idlis on a plate as per the national flag.

Tricolour Dhokla:

Ingredients:

1 tsp white sesame seeds (til)

Method

• Divide the batter into three parts:
1. Green batter: 1 cup batter mixed with the spinach puree and ginger-green chilli paste.
2. White batter: 1 cup batter.
3. Orange batter: 1 cup batter mixed with the gun powder and chilli powder.
• Transfer the green batter to a greased plate and steam it.
• When it is done, pour one cup of plain batter for the white layer on it and steam it.
• After, add the orange batter on top of it and steam it.
• Remove it and allow it to cool.
• Cut the dhokla into shapes of your choice and arrange the pieces on a plate.
• Season it with the items mentioned and garnish it with the coconut and coriander leaves.
• Serve it with green or sweet chutney.

Tricolour Salad:

Ingredients:

• 1 small broccoli
• 8-9 baby corns, chopped diagonally
• 1 big carrot
• 3 tbsp butter
• Salt and pepper according to taste

Method

• Wash the baby corn and boil it in water with a little salt for 5 minutes.
• Take it out, drain the water and keep the baby corn aside. Don’t throw the water!
• Blanch the broccoli florets in the same water (while it is still hot) for a second. Remove the broccoli and throw the water.
• Wash and peel the carrot, slice it diagonally and cut it into pieces.

Green Layer
• Heat 1 tbsp butter in a kadai, add the broccoli florets and cook them for a minute.
• Add salt and pepper, and cook for another minute.
• Remove from the kadai and keep aside.

White Layer
• Heat 1 tbsp butter in a kadai, add the baby corn and cook it for a minute.
• Add salt and pepper, and cook for another minute.
• Remove from the kadai and keep aside.

Orange Layer
• Heat 1 tbsp butter in a kadai, add the carrot and cook it for a minute.
• Add salt and pepper, and cook for another minute.
• Remove from the kadai and keep aside.

Arrange the vegetables in a plate to represent the tricolour.



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