Independence Day is the perfect occasion for your family to savour the flavours of freedom. While we remember our freedom-fighters and salute the Tricolour, we can also enjoy a Tricolour treat. Here are some simple recipes.
Tricolour idli
Ingredients
Idli batter as per requirement
For Orange Colour
Tomatoes, chopped: 2
Red chilli powder: half tsp
Ginger-garlic paste: quarter tsp
Oil for cooking
Salt to taste
For Green Colour
Coriander leaves, chopped: half cup
Mint leaves, chopped: quarter cup
Green chilli: 1
Cumin seeds: half tsp
Garlic flakes: 1-2
Salt to taste
Method:
Take the idli batter as required and divide it into 3 equal portions. Set one portion aside for white idli. For the orange colour, heat a little oil in a pan and sauté tomatoes, red chilli powder, ginger-garlic paste and salt for a few minutes. Allow it to cool. Grind to a fine paste. Mix in one portion of the batter to make orange colour. Take chopped green leaves and sauté with green chilli and other ingredients for a few minutes. Allow it to cool. Grind to a smooth paste. Mix it in the third portion of the batter to make it green. Make separate idlis with these three batters and serve with three-coloured chutneys.
Tricolour vegetable
Ingredients:
Spinach: 200 gm
French beans: 10 gm
Carrot: 10 gm
Cauliflower: 20 gm
Green peas: 10 gm
Onion, chopped: 1
Tomato, chopped: 1
Green chilli: 1
Garlic flakes, minced: 2-3
Vegetable curry masala: 1 tsp
Garam masala: 1 tsp
Cumin seeds: half tsp
Red chilli powder: quarter tsp
Kasuri methi powder: 1 tsp
Oil for cooking
Salt to taste
Method:
Cut all the vegetables into small pieces and boil them. Boil the spinach and puree it. Heat oil in a heavy bottomed pan and sauté cumin seeds. Put in chopped onion, garlic and cook till it turns brown. Add chopped tomatoes and all the spice powders, and salt and cook the mixture well. Now add spinach puree and all the vegetables. Cook for 5-10 minutes over low flame. Serve garnished with fresh cream.
Tricolour barfi
Ingredients:
Almonds, soaked and peeled: 2 cups
Cashews, soaked: 1 cup
Sugar: 6 cups
Ghee: 1 cup
Milk: 1 cup
Cardamom powder: 6 tsp
Orange colour: quarter tsp
Green colour: quarter tsp
Saffron (dissolve in a little water): quarter tsp.
A few chopped almonds for garnishing
Method:
Add almonds, cashews, milk and sugar in a mixer and make it into a fine paste. Separate equal quantities of this mixture in three separate bowls. To one portion, add orange colour, saffron, one-third of the ghee and cardamom powder. Stir over low flame in a pan till it leaves the sides of the pan. Grease a plate and spread an even layer of this mixture with your greased palm.
To the second portion of the mixture, add a third of the cardamom powder and ghee and repeat the cooking process. When done spread it over the orange layer. Add green colour to the third portion of the mixture. Add one-third of the cardamom powder and ghee and repeat the cooking process. When done, spread this over the white layer with your greased palm. Let it cool. Cut into square shapes. Garnish with chopped almonds.
