India will celebrate it’s 74th Independence Day on August 15. The day commemorates the sacrifice of the freedom fighters who fought and lost their lives against the British rule.
Every year on ‘I-DAY’, the Prime Minister of India hoists the Tricolour India flag on the Red Fort in New Delhi. The programme includes various bravery parades and cultural performances on the Raj Path.
This year as there will be no grand celebrations and performances due to the coronavirus outbreak, enjoy your independence at home with your family and friends. Prepare delicious dishes to make your day memorable.
On the occasion of 73rd Independence Day, we have brought to you beautiful and delicious Tricolour recipes to prepare at home:
Tricolour Rice
Ingredients:
- 1 cup rice
Orange Rice:
- 1 small onion, chopped
- 2 tomatoes, pureed
- 1 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1 tbsp oil
- 1/2 tsp mustard seeds (rai)
White Rice:
- 1 tbsp oil
- 1/2 tsp mustard seeds (rai)
- 1 tbsp split Bengal gram (channa dal)
- 1 tbsp split black lentils (urad dal)
- 3 tbsp grated coconut
Green Rice:
- 4 sprigs of coriander
- 1 green chilli
- 1 tbsp cashew nuts (or coconut)
- 1 tbsp oil
- 1/2 tsp mustard seeds (rai)
- 1 tbsp split black lentils (urad dal)
Preparations:
- First cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, proceed.
Orange Rice:
- Heat the oil in a kadai and cook the mustard seeds till they pop.
- Add the chopped onions and cook them for a couple of minutes.
- Add the tomato puree, red chilli powder, salt and garam masala.
- Cook it till the oil separates from the masala.
- Take 1/3rd of the cooked rice and toss it with the masala.
- Check the seasonings and then switch it off.
White Rice:
- Heat the oil in a kadai and splutter the mustard seeds.
- Add the channa dal and urad dal. Fry them on low heat till they turn golden brown.
- Add the grated coconut and roast it for just a minute.
- Add the salt and another third of the rice and mix well. Switch off.
Green Rice:
- Put the coriander leaves, green chilli and cashews in a blender. Make a smooth paste with a little water.
- Heat the oil in a kadai and cook the mustard seeds till they pop.
- Fry the urad dal and then add the ground paste.
- Cook it for a few minutes, till the raw smell is gone.
- Add salt and mix in the remaining rice. Switch it off.
Tricolour Dhokla
Ingredients:
- Idli batter – 3 cups
- Spinach puree – ¼ cup
- Green chilli (paste) – 1
- Ginger (paste) – 1 small piece
- Gun powder – 1tbsp
- Kashmiri red chilli powder – ¼ tbsp
- Oil/butter (greasing) – 1tbsp
- White sesame seeds – 1 tbsp
- Mustard seeds – 1 tbsp
- Oil – 1tbsp
Preparation:
- Divide the idli batter into three parts.
- For green colour, mix 1 cup batter with the spinach puree and ginger-green chilli paste.
- For white colour, keep 1 cup batter aside
- For orange colour, mix 1 cup batter with gun powder and chilli powder.
- Transfer the green batter to a greased plate and steam it.
- Once done, pour one cup of plain batter for the white layer on it and again steam it.
- Once done, add the orange batter on top of it and steam it.
- Remove the medley and allow it to cool for a few minutes.
- Cut the dhokla into shapes of your choice and arrange the pieces on a plate.
- Season it with the mentioned ingredients and garnish it with grated coconut and coriander leaves.
Tricolour Cheesecake:
Ingredients:
- Cream Cheese 800 gms
- Icing Sugar 500 gms
- Egg Yolk 8 Nos
- Corn Flour 15 gms
- Refined Flour 15 gms
- Amul Fresh Cream 200 gms
- Vanilla Essence Few Drops
- Cookie Crum 150 gms
- Butter 75 gms.
Preparation:
- Preheat the oven to 130C. Grease and line the base of a cake tin.
- Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
- Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten it.
- Bake in the oven for 10 minutes until it turns golden. Remove and leave to cool while you prepare the filling.
- In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream, vanilla essence and flour. Gradually add the eggs and vanilla essence beating well between each addition.
- Pour the cream cheese mix on the biscuit base then bake in the oven for 45 mins to 130C. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
- Once the cheesecake is cooked, turn off the oven and prop open the door and leave the cheesecake to cool in the oven- this prevents the top from cracking.
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
