India has been a republic state for 69 years. In these 69 years, India has seen a lot of change, from being a country which was left in shreds and poverty, India has risen to become the fastest growing economy in the world. This growth has not only brought India to the world, it has also brought the world knocking on our doors. The Millennials of India are exposed everyday to new world ideas, and food is a language every country speaks. As people get more innovative with food, we bring you a medley of food items from different corners of India and the world, cooked with simple techniques, and beautiful to look at, so that this Republic Day you can hold a tricolour party at your home and awe every one with these healthy, easy to make, and colourful food items.
Dhoklas are popular Gujarati dishes that have spread all through India and enjoy a certain repute for being healthy, hearty, and delicious. Khatta Dhoklas, unlike their Khaman counterparts, are made of a batter which contains rice and lentils and is white in colour. But what would a Republic day celebration be without dhoklas that represent the Indian flag? Here is a quick and easy recipe to make Tiranga Khatta Dhoklas.
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- Divide the batter into three different bowls and add salt.
- In one bowl add red chili powder and gun powder. Mix well, till the batter takes an orangeish hue.
- In the second bowl of batter add spinach puree, crushed ginger, and green chili paste. Add a pinch of salt for taste. Mix well, till the batter becomes green.
- Set the third bowl of batter aside. It will be white in colour.
- Now, ensure that you have a stand as well as a vessel. Pour water on the vessel and add it to the heat. Place the stand at the bottom of the vessel such that it is a little higher than the water level. One or two inverted tall steel glasses will do the trick too.
- Now, with 1 tsp cooking oil, grease a deep, flat bottomed bowl, and add the green batter. Place the dish on top of the stand, cover the lid and steam for 5 minutes. Once the bottom layer is set, add the white layer, cover, and steam for 5 minutes. Once this layer is set, add the final layer and steam for 5 minutes. The entire process generally takes only 15 minutes, however, dip a knife into the risen batter to be sure that it is cooked before taking it out.
- Once the dhoklas are done, take them off the heat, cover them and let them cool. Once the dhokla has cooled down, cut it in pieces.
- Now, in a tadka pan, add 1 ½ tbsp cooking oil, rai, green chilies, and curry leaves and let the ingredients crackle.
- Pour the crackling tadka on the dhokla pieces.
- Garnish with chopped coriander leaves, and grated coconut and serve hot.
Idlis are again very popular breakfast items. They are steamed, full of nutrients, delicious, and not mention extremely healthy. They are light on your stomach and can be had with a variety of chutneys and sambhar. Here is an easy tricolor Idli recipe.
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- Separate the idli batter into three bowls.
- Now, in a pan, heat ½ Tbsp cooking oil, add the chopped carrots and whole red chilies and saute for a couple of minutes.
- Set these aside to cool down, before adding them to a grinder, along with 2 tsp water and making a smooth orange paste.
- Add this orange paste to one bowl of idli batter and mix well, till the entire batter has an orange colour.
- In the same pan, add another ½ Tbsp oil, and now add the chopped mint leaves and green chili and saute for a couple of minutes.
- Let these cool, then add them to a grinder with 1-2 tsp water and grind till you get a smooth green paste.
- Add this paste to another bowl of batter and mix till you get a green batter.
- Now, in a pressure cooker or Idli Kadahi, add about one glass or 250 ml of water.
- Grease the idli mold stand with oil and fill the cavities with the differently coloured batters. Ensure that you fill only ¾ of the cavity so that the idli batter does not spill over when it starts expanding as it cooks.
- Add this stand to the water, cover and let it steam at low or mid flame for ten minutes.
- Use a knife or a spoon to scoop out the Idlis. Arrange in the orange, white, and green pattern and serve hot with chutney and sambhar.
3Tiranga Paneer Tikka
Paneer Tikka is a popular North Indian appetizer, and it has several versions, which come in several colours. You can have these as hariyali paneer tikkas, or malai paneer tikka or the traditional orange paneer tikka. Here we have combined the shades and flavours of three types of paneer tikka to bring you a tiranga paneer tikka experience.
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- In a large bowl add paneer, hung curd, ajwain, onion, ginger-garlic paste, black pepper powder, mustard oil, and salt and mix well.
- Now split the mix into three different bowls.
- In the first bowl add the diced tomatoes and kebab masala and mix well. The mix will take an orange tinge.
- In the second bowl, add the yellow bell peppers and mix well, this will be your white component.
- In the third bowl add the mint and coriander chutney, as well as green bell peppers and mix well, till it takes a green tinge.
- Cover, the bowls and set them aside to marinate for at least 2 hours and at most 6 hours.
- Once the tikkas are marinated, skewer green bell pepper piece followed by a green paneer tikka piece, followed by a green diced onion piece. Add the yellow bell pepper, paneer, and onion piece, topped by tomato piece, orange paneer cube, and onion piece. Repeat the process with another skewer piece, until everything has been skewered.
- Now, heat 2 tbsp cooking oil in a pan, add the skewers and fry till the outer edges take a golden brown look.
- Garnish the prepared kebabs with chaat masala, and serve hot with pickled onion slices and mint-coriander chutney.
Dimsums are popular food items all over the world. Especially in urban India, where dimsums have become the face of popular snacks. There are several ways of making dimsums, we are using the method here:
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- To make the dough, add 2 cups of maida in a bowl, add curd and mix well, add water as needed and keep kneading till you get a smooth and firm dough. Cover the dough with a wet cotton cloth and set it aside to rest.
- Now in a bowl add minced chicken, onions, coriander leaves, black pepper, salt, and ½ tbsp cooking oil and mix well.
- Now, split the dough into three parts. Add edible orange colour to one part of the dough, and green to another part, leaving one part of the dough white.
- In a small bowl, mix 2 tsp maida and 1 tbsp water, till you get a smooth and sticky paste.
- Now divide the different coloured doughs into smaller balls and roll out the dough, one ball at a time.
- Fill the rolled out dough with the minced chicken. With the help of your finger, rub the maida paste on the edges of the rolled out dough and fold the dough closed, with the minced chicken in the center of the dimsum.
- Repeat the process, until you have enough number of orange, white, and green dimsums.
- Now in a large vessel or pressure cooker, add about 2 glasses of water. Either use a dimsum stand or two tall upturned steel glasses to make a stand.
- Grease a large plate, or dimsum stand and arrange the dimsums. Lightly grease the tops of the dimsums with oil and let it steam for 10-15 minutes on low heat.
- Once your maida coats of the dimsums have inflated and deflated back, remove them from heat.
- Arrange in the tricolor arrangement and serve hot with schezwan chutney.
Veg Tiranga is a surprise dish, the description of which we came across while searching for recipes that can be converted to replicate the flag of India. It is a main course dish and can be enjoyed with naan/roti/zeera rice.
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For the Green Sabzi:
- Add the chopped pieces of spinach leaves to boiling water, cook for 1 minute, strain the spinach and place the chopped leaves in chilled water, till it cools down. Then add spinach to a blender and make a spinach puree.
- In a pan heat some oil.
- Add one portion of the onion paste and fry till it is golden brown.
- Add 2 tsp ginger garlic paste, green chilies paste, and cook.
- Now, add ½ tsp red chili powder, ¼ tsp turmeric powder, and ½ tsp aamchur powder and cook till the masala is cooked.
- Now add pureed spinach and mix well, add sweet corn, and ½ tsp garam masala, and salt and mix well. Cover the lid and let it boil at low flame, till the mix thickens.
- Take the pan off heat and stir in lemon juice.
- Divide a rectangular serving dish in three columns/rows and fill up one column/row with this green sabzi.
For the White Sabzi:
- In a pan heat some oil and fry the chopped onion pieces, till they are golden brown. Take the pan off heat and let the onions cool.
- Now, add the onions, 2 chopped green chilies, and 1 tsp ginger-garlic paste in a blender and blend till you get a smooth paste.
- In a separate blender, blend the soaked cashew and mava till you get a fine cashew paste.
- Now, in a pan, heat some cooking oil and add the onion, chili, and ginger-garlic paste and stir.
- Add cardamoms and stir till cardamom starts cooking.
- Now add the cashew and mava paste and stir. Add a cup of water mix, cover and let it cook for 10 minutes.
- Now add 2 tbsp cream, white pepper powder, salt to taste, along with 100 gms of paneer cubes and stir well. You can also add raisins if you have any.
- Cover the lid and cook again for 5 minutes.
- Once the sabzi is cooked, place it in the middle row/column of the serving plate.
For the Orange Sabzi:
- In a pan heat some oil, add the one chopped green chili, remaining ginger-garlic paste and fry, till it is a little golden in colour.
- Now, add the onion paste and fry till the mix is golden brown and has reduced exponentially.
- Now add the tomato puree and mix well. Add the remaining turmeric powder, red chili powder, and coriander powder and mix well.
- Add capsicum slices. Cover the pan and let this mixture cook for 3-4 minutes on low heat.
- Add salt and some water, stir and allow the curry to reduce to a thick consistency.
- Now add the remaining fresh cream, and paneer, cover the lid and cook for 3-4 minutes.
- Add fresh coriander leaves and cook for 2-3 minutes.
- Serve this sabzi in the last column/row of the serving dish and serve hot with rotis/rice.
With the introduction of world cuisines to the Indian taste buds, Pasta became a quick favourite with the young crowd. Easy to make and good to taste, a pasta dish can be as healthy as one wishes to make it.
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- In a large pan heat some olive oil, and then reduce the flame to medium-high. Add the carrots and let them cook till they are softened.
- Now add garlic, as well as chili flakes, and cook till they become fragrant.
- Now add the three bell peppers and stir till they are cooked.
- Add the spinach and mushroom and cook for another one minutes.
- Now add the pasta, oregano, salt, and pepper and mix well.
- Taste the pasta to adjust salt or seasoning.
- Once cooked, transfer the pasta to a serving dish and sprinkle some cheese on top.
- Serve hot.
Note: You can also add grilled pumpkin and eggplant slices to the pasta to make it healthier.
In recent times, these melt in your mouth sweet delicacies have become really popular with an up and coming India. Macaroons have started becoming champions of a refined palette and good taste, and here is an easy recipe for tricolour macaroons to polish off your tri-colour food fest.
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- In a large bowl add the egg whites and beat till they become stiff.
- Now, gradually, fold in 1 kg powdered sugar.
- Once the sugar has been folded into the stiff mix, add chocolate, almond powder, and powdered cinnamon, and fold them in.
- Now, split this egg white and sugar mix into two parts.
- In one bowl, add saffron and lemon zest and fold it in gently.
- In the second bowl, add the pista puree and fold it in gently.
- Now, transfer both these pastes into separate icing bags, topped with thick nozzles.
- Spread some baking paper on a flat bottomed baking tray.
- With the help of the icing bags, make circles on the baking tray and fill them in.
- Now, preheat the oven at 170 degrees.
- Add the baking dish and bake the macaroons at 170 degrees, till the macaroons rise from the baking dish and the tops look dry, as well as shiny.
- Once the macaroons are baked remove them from the oven, and let them cool.
- Meanwhile, create a cold bath, that is to say, place some ice cubes in a bowl and add a smaller bowl on the ice cubes.
- Now, pour in some whipping cream into this smaller bowl, add 500 gms of powdered sugar and whip till the cream becomes fluffy and hard.
- Transfer the whipped cream into a piping bag.
- Now, take one orange macaroon and fill the inside edge with whipped cream, adding a green macaroon to finish the look.
- Repeat the process till you have the desired number of macaroons. Serve fresh.
We have tried to curate healthy and easy to make dishes for you this republic day. These dishes are either a part of India since time immemorial, or are rapidly becoming parts of the Indian cuisine due the exposure and experiments young chefs have started conducting with recipes. We hope these dishes bring delight to you.