Tri-colour Recipes To Try This Independence Day

Pramita P N ·
Tri-colour Recipes To Try This Independence Day

Happy Independence Day

It’s been 75 years since imperialistic forces have been ridden from this sacred land. What better way to spend freedom day than whipping up beautiful colours of the flag in your kitchen? As you watch our national flag unfurl at Delhi, channel your inner Bhagat Singh with culinary delights. Show off your pride with green, saffron and white spreads to mark the celebrations. While we obviously have our share of issues concerning poverty, caste violence, women’s safety but no one here dares to say no to a good Pav bhaji cart. After all, nothing brings people together like festive food and the enticing aroma of melting ghee.

Although independence day is an opportunity to take pride in India’s culture and heritage, it is also an excuse to dress everything up in tricolour. We are sure you are looking forward to spending this weekend with your friends and family. So why not cook them aesthetically colourful delights that are sure to leave them amused!

Tri-Colour Dhokla

Start off your celebration with some savoury rice and lentil cake. These feather-light and fluffy marvels is a true culinary gift from our Gujarati friends. The much-beloved dhokla has managed to escape the reputation of being unhealthy. One of the fascinating things about dhokla is - it’s gut friendly, cholesterol-free and Protein-rich.


      • Grain Rice - 3 Cups
      • Channa Dal ( Chickpea lentil) - 1 ½ Cup
      • Curd - 1 cup
      • Ginger garlic paste - 2tsp
      • Salt - 1 tsp
      • Eno/ baking soda/citric acid - ½ tsp
      • Green Batter
      • Chopped Spinach - ½ cup
      • Green Chilli - 1

Saffron Batter

      • Turmeric powder - 1 tsp
      • Red Chilli powder - 1 tsp


    • Soak rice and lentil for 8 hours separately. Drain and grind after 8 hours, add curd to the mixture and keep it to ferment for 6 hours.
    • After it has been fermented, add grated carrot and salt into the mixture.
    • Divide the mixture into 3 equal parts. For saffron add turmeric powder and red chilli powder. For the green batter, add the paste of spinach and green chilli.
    • Crease oil to a bowl or a plate, then add 2 tsp of the green batter and steam it. After 2-3 minutes add the white batter and steam. For the final step add 2tsp of saffron batter on top and steam them again.
    • For the tadka, heat oil and add mustard seeds, once it sizzles, garnish the dhokla with it.
    • Your Tricolour Dhokla is ready!

Tricolour Idlis

South Indian breakfasts have become famous throughout the country. Taking a bite of white pillow-soft idlis with coconut chutney and sambar is such a blissful experience. The mouth-watering ghee and subtle species make idli the perfect comfort food. You can add a fun twist to these delights by making them mini and colourful.


  • Idli batter - 3 cups
  • Carrot - 1
  • Green capsicum - ½
  • Coriander - 1 tsp
  • Mint - 1 tsp
  • Oil - 1 tsp
  • Salt to taste


  • Peel and grate your carrots. Make them into a fine paste.
  • Blend capsicum, coriander and mint into a watery paste as well.
  • Add carrot puree for 1 portion of idli batter, add the capsicum puree for the 2nd portion of batter and leave one portion without any colour.
  • Smear oil onto mini idli plates and fill them with colourful batters.
  • Steam and enjoy with Chutneys.

Tri-Colour Pulao

I mean you have got to make rice on independence day. It’s our staple! Did you know India is the second-largest producer of rice in the world? Pay tribute to our farmers with this flavoursome recipe. Tricolour pulao is basically tomato pulao, ghee pulao and spinach pulao all placed together.


For Ghee Rice

  • Basmati Rice - 1 cup
  • Water - 2 cups
  • Cloves - 3
  • Bay Leaf - 2
  • Cardamon - 1
  • Cumin seeds - ½ tsp
  • Salt to taste
  • Ghee

Spinach Pulao

  • Spinach leaves - ½ Cup
  • Green Chillies - 2-3
  • Ghee - 1 tsp
  • Turmeric - a pinch,
  • Cumin Powder - ¼ tsp
  • Salt to taste

Tomato Pulao

  • Tomato Puree - ½ cup
  • Red Chilli powder - 1 tsp
  • Ghee - 1 tsp
  • Garam masala a pinch
  • Salt to taste


For Ghee rice

  • Wash and soak the rice for 20 minutes.
  • In a non-stick pan, add oil and temper all the spices.
  • Add the drained rice and water proportionately onto the pan.
  • Simmer and cook till done.
  • Divide the rice into three proportions.

For Spinach Pulao

  • Wash and boil the spinach leaves.
  • Once soft blend it with green chilli.
  • Add the spinach puree to a pan and saute it with ghee.
  • Add salt, cumin powder and cook.
  • Once the puree becomes thick, add the ghee rice and saute it.

For Tomato Rice

  • Wash and puree the tomato.
  • Add the puree to a non-stick pan and bring to boil.
  • Now add turmeric powder, chilli powder and salt.
  • After the puree thickens add the ghee rice and mix well for the saffron colour.
  • On a plate, layer each rice as the flag and place star anise in the middle. Dig In!

Tri-Colour Custard

Now that we are talking all about comfort foods, we think that feeling extends to comfort desserts as well. Something about custard reminds us about summer. You can spruce up a custard with so many combinations of fruits and nuts. The flavour of custard strikes a chord in every Indian.


  • Milk - 2 cups
  • Cornflour - 1 tsp
  • Sugar - 5 tsp
  • Custard powder - 1 ½ tsp
  • Food colour - orange and green
  • Vanilla, orange and paan essence - few drops
  • Black resisin - some


  • Boil milk and add cornflour, vanilla essence, 2 tsp of water.
  • After the milk is boiled, add cornflour and mix it quickly.
  • In a separate bowl mix custard powder and water.
  • While the milk is building add the custard mixture and sugar.
  • Boil it for a few minutes and keep it aside to cool down.
  • Divide it into 3 portions, add green food colour and pan essence to one. Orange flavour and orange to another.
  • In a mousse glass, layer each of the potions and keep it in the fridge to chill.
  • Enjoy!

Tricolour Virgin Mojita

We don’t know about you but we just can’t get enough of these minty virgin mojitos! This perfectly sweetened refreshing lime juice takes two minutes to make. This family-friendly beverage is a great addition to the independence day celebrations.


  • Mint leaves - 6
  • Lemon wedges - 4
  • Lime juice - 30 ml
  • Coco mint syrup - 15 ml
  • Orange marmalade - 2 bars
  • Orange juice - 10 ml


  • In a glass, add a layer of lime wedges, lime juice, mojito syrup and mint leaves at the bottom.
  • Then add soda and ice cubes into the lemon-mint mixture.
  • Then top it up with orange juice and orange marmalade.
  • Garnish with lime wedges, orange slices and cherry.
  • Serve cold.

Happy Independence Day! Folks, hope these recipes add joy to your day. These recipes are a fantastic way to spend time with your family.

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