5 Tricolour food recipes to celebrate this Independence Day in style

Get ready to paint your plates with patriotism and flavours because Independence Day is just around the corner, and it’s time to celebrate with a twist.

We’re about to dive into a culinary adventure that’s as colourful as our flag.

From dishes that flaunt the saffron sun to those draped in white coconut clouds and spinach-green gardens, we’ve got your taste buds covered in all shades of freedom.

So don your chef’s hat and come make these festive meals with us.

Let’s celebrate freedom, one bite at a time!

1. Tricolour Idlis

© Shutterstock

The Tiranga Idlis with some tricolour chutneys are among the best traditional Independence Day cuisine ideas around that will leave your tastebuds tingling in all the right ways.

Ingredients

• 1 cup idli batter
• ¼ teaspoon turmeric powder
• ¼ teaspoon spinach puree
• ¼ teaspoon carrot puree

Instructions

1. Divide the idli batter into three separate basins in equal parts.
2. To make a yellow batter, stir in the turmeric powder to the first portion.
3. To make a green batter, add spinach puree to the second portion and stir.
4. Add carrot puree to the third portion and stir to make an orange batter.
5. Lightly grease the idli moulds with oil.
6. Drop a tiny amount of each batter into the moulds in the following order: Yellow batter first, then orange batter and finally green batter.
7. Carry out the layering procedure for every mould.
8. Use a steamer to cook the idlis for 10 to 12 minutes.
9. Check to see if an idli comes out by inserting a toothpick or knife into it.
10. When finished, take the idli mould out of the steamer and allow it to cool for a moment.
11. Using a spoon or butter knife, carefully remove the tri-coloured idlis from the mould.
12. Serve the hot tri-coloured idlis with sambar, coconut chutney, or other favourite sides.

2. Tiranga Salad

© Shutterstock

The colourful and refreshing salad is a homage to India’s tricoloured flag and a delight to the eyes as much as to the taste buds.

Ingredients

• 1 cup chopped cucumber
• 1 cup chopped carrots
• 1 cup chopped paneer
• Salt and black pepper
• 1 tablespoon lemon juice
• 1 tablespoon of chopped mint leaves
• 1 tablespoon chopped coriander leaves

For the Dressing

• 2 tablespoons yoghurt
• ½ teaspoon chaat masala
• Pinch of saffron strands

Instructions

1. Cucumber slices should be combined with a pinch of salt and black pepper in a bowl for the green layer of the salad.
2. Combine the diced carrots with lemon juice, mint leaves, salt, and pepper in a separate bowl for the orange coating of the salad.
3. To make the white layer, thoroughly combine the paneer, yoghurt, and chaat masala.
4. Take three different serving utensils. On a platter, evenly distribute the cucumber mixture as the bottom layer.
5. On the second plate, carefully arrange the carrot mixture on top of the cucumber layer.
6. Last but not least, carefully arrange the saffron-tinged paneer as the top layer on the third plate.
7. Add chopped coriander leaves to the top of each layer.
8. Tiranga Salad should be served right away so that the layers can stay distinct.
9. Enjoy this zingy salad’s patriotic and vivid flavours.

3. Indian Flag Dimsums

© The Indian Express

Celebrate the vibrant and flavorful dumplings that pay homage to the tricolours of India’s flag, making them a perfect addition to your festive spread.

Ingredients

• 1 cup all-purpose flour
• Water, as required
• Pinch of salt

For the Fillings

• Saffron-coloured filling: Mashed and seasoned boiled potatoes
• White-coloured filling: Crumbled paneer with salt and pepper
• Green-coloured filling: Spinach puree mixed with mashed boiled peas and a touch of chaat masala

Instructions

1. To make a smooth dough, combine water, salt, and all-purpose flour. Make it into three equal pieces.
2. One portion is to be coloured with saffron, one portion is left as-is for white, and the remaining portion is to be coloured with spinach puree for green.
3. Using a cookie cutter or a lid, roll each part into a thin circle and cut out tiny circles.
4. Maintaining the tricolour motif, place a tiny spoonful of each individual filling in the centre of the circle.
5. The circle should be carefully folded into a half-moon form, and the edges should be sealed by pressing with your fingers or a fork.
6. The dumplings should be cooked and the dough should become slightly transparent after 10 to 12 minutes of steaming in a steamer.
7. Once finished, take the Indian Flag Dimsums out of the steamer and serve them hot with your favourite chutneys or sauces.
8. Enjoy these colourful, patriotic-themed dim sum as a special treat for your holiday.

4. Tricoloured Raita

© Astha’s Kitchen

Add a festive touch with the refreshing yoghurt-based dish, adorned with the vibrant hues of saffron, spinach, and carrots.

Ingredients

• 1 cup plain yoghurt
• ¼ cup grated carrots
• ¼ cup blanched and chopped spinach
• Saffron strands soaked in warm milk
• Salt to taste
• Roasted cumin powder for garnish

Instructions

1. Whisk the plain yoghurt until it’s smooth in a bowl.
2. Separate bowls should hold three equal servings of yoghurt.
3. Mix a pinch of saffron threads that have been soaked in warm milk with one portion of yoghurt to create the saffron layer.
4. Chop and blend blanched spinach into a smooth paste to add it to the second yoghurt portion to create the green layer.
5. Mix chopped carrots with the third piece of yoghurt to create the orange layer.
6. Add a dash of salt to each serving.
7. Layer the yoghurt in serving glasses or bowls, starting with the saffron colour, then the white (plain yoghurt), and finally the green.
8. For a flavour boost, top with a little toasted cumin powder.
9. Before serving, let the Tricolored Raita cool for about 30 minutes in the fridge.
10. Serve this colourful and tasty Tricolored Raita as a lovely side dish to your dinners.

5. Multicoloured Paneer Tikka

© cookpad

Elevate your taste buds with this visually stunning dish that combines marinated paneer cubes in vibrant saffron, minty green, and zesty turmeric hues, making it a perfect appetizer for any patriotic occasion.

Ingredients

• 200g paneer cut into cubes

For Saffron marinade

• ¼ Saffron strands soaked in warm milk
• 1 tablespoon yoghurt
• ½ teaspoon ginger-garlic paste
• Salt and black pepper

For Green marinade

• ½ cup fresh mint leaves
• ¼ cup fresh coriander leaves
• 1 green chilli
• 1 tablespoon yoghurt
• ½ teaspoon ginger-garlic paste
• Salt and black pepper

For Turmeric marinade

• ½ teaspoon turmeric powder
• 1 tablespoon yoghurt
• ½ teaspoon ginger-garlic paste
• Salt and black pepper

Instructions

1. Prepare the saffron, green, and turmeric marinades by combining the corresponding ingredients from the list above in separate dishes.
2. Make sure the paneer cubes are well coated and covered with each marinade. Give them at least 30 minutes to marinate.
3. A baking sheet should be lined with parchment paper and the oven should be preheated to 180°C (350°F).
4. Saffron, green, and turmeric-marinated paneer cubes should be alternately threaded onto skewers.
5. Bake the skewers in the preheated oven for 15 to 20 minutes, or until the paneer is heated through and just beginning to brown.
6. The paneer skewers can also be cooked on a stovetop griddle or grill.
7. Remove the skewers from the oven or grill after they’re through cooking, then serve the Tricolored Paneer Tikka hot with mint chutney and lemon wedges.

Conclusion

© shutterstock

Tricolour meals are a wonderful way to honour the diversity and togetherness of our country while also bringing a splash of colour to your celebrations. Everybody seated at the table will have a truly savoury and unforgettable Independence Day, thanks to these recipes, which eloquently express the spirit of nationalism.