Independence Day 2023: Dimsums To Pulao - Try These Easy Tricolour Recipes This Year

On Independence Day, people celebrate and honour those who fought for the country's freedom. India will celebrate 76 years of Independence this year and the celebrations would not be complete without a special menu. This Independence Day, prepare some delectable dishes to make the day a memorable one. Additionally, you can give it a special touch by adding a tricolour flair to your dishes.

 

Boil coconut Milk and wait until it releases flavor, then remove from flame. Dissolve agar agar and wait patiently, it will dissolve after about 10 to 15 minutes of time. Now make the kiwi puree and put it in boiling water as per consistency. Add litchi juice to adjust the sweetness, once the mixture is completely dissolved remove it from flame and put it in a glass jar for the layer to set. Now pour one-third of agar agar into hot coconut milk and stir well, add little salt also. Cut the oranges and take out the chunks. add orange juice for boiling, add agar agar and let it dissolve, once done add orange segments into it. Layer the glass jar with second layer with coconut milk and keep in the fridge for setting the layer.

(The above-mentioned recipe is by Chef Vaibhav Bhargava from CHO- Vietnamese kitchen and bar.)

 

Combine all the dry ingredients in a clean bowl and mix till we will incorporated. In a separate bowl combine all the wet ingredients. Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed. Pour the batter into a greased tin and bake at 180C for 20-25 mins. Now, combine all the dry ingredients in a clean bowl and mix till we will incorporate. In a separate bowl combine all the wet ingredients. Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed. Pour the batter into a greased tin and bake at 180C for 20-25 mins. Combine all the dry ingredients in a clean bowl and mix till we will incorporate. Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed. Pour the batter into a greased tin and bake at 180C for 20-25 mins. Now, nicely spread the different flavor creams over the layers to form the Tricolor Flag and garnish with exotic fruits and dried berries.

(Here's an easy recipe by chef MD Naushad, Orange Room.)

Finely chop all exotic vegetables & sauté with olive oil, celery, and garlic. Make dough of dimsums with flour and water. Make the seasoning with sesame oil, salt & pepper. Let it cool down for a while. Once it is cold, start stuffing with the sheets and make the desired shape. Steam well for 4 minutes and serve it hot.

(This is a very easy recipe by Chef Gurpreet Singh Gehdu, Habbit.)

 

Mix the red bell pepper, green bell pepper, and red onion in a bowl. Take Salad Oil, and add Lime Juice, Sugar, Salt, Pepper to make the dressing. Mix the dressing with all the cut vegetables and garnish with the coriander. Your Tirangi salad is ready to serve.

Heat 2 tbsps ghee in two different nonstick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour. Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour. Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté. Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done. Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly. Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done. Place the green rice, white rice and orange, spreading it evenly on the plate.

(Try this easy recipe from the chefs at 'Khandani Rajdhani' restaurant.)