Indian Independence Day is all about celebrating patriotism and freedom in every sense. On this day from wearing costumes to watching Independence Day themed movies, we bask in the love and respect for our country. So, why to leave the food behind?
This Independence Day we bring you delicious, vibrant, naturally tri-coloured, recipes loaded with nutrition. We present you the humble, bland idly in an all new avatar and spiced pasta salad with a desi twist to satiate your taste buds.
Whip up these simple and easy to cook tricolour recipes for Independence Day and serve your guests yummy delights while reminiscing about our great freedom struggle.
Tri Colour Idly
Tri Colour idly is simple and all it needs a colourful blend to the batter. Add rich carrot puree to turn into bright saffron, spinach puree for green colour and save some batter for its natural white colour.
Ingredients
3 cups Rice
1 cup Urad Dal
2 tbsp Spinach or Mint puree
2 tbsp Carrot puree
Oil for greasing
Salt to taste
Method
Soak rice and urad dal separately in water for 2-3 hours.
Grind rice and urad dal into a smooth paste. Mix both the batter and allow it to ferment for 8-10 hours.
Now add salt to the batter and divide the batter equally into 3 different containers. Add carrot puree in one section and stir it well, spinach puree for another section and leave the remaining batter for white colour.
For Spinach Puree
Wash the spinach, cook spinach in water for 10 minutes. Strain the excess water and wash it with cold water. Grind it in a mixer into a smooth paste. Keep it aside.
For Carrot Puree
Clean the carrots and cut it into small pieces, cook it for at least 10 minutes. Drain the water and wash it with cold water. Grind into a smooth paste.
Grease the idly mould with oil, pour different colour batter into the mould till brim. Steam idlies for 10 minutes. Let it cool down for 10 minutes, scoop out colourful idlis.
You can also carefully alternate all the three coloured batters in the moulds – Saffron, White and Green and can get all colours in a single piece of idly.
Serve with ghee, coconut chutney and sambar.
Tri colour Pasta
Colours make the food more appealing, appetizing and mouthwatering. Tricolour pasta salad is a perfect choice of dish to relish this Independence Day. This nutritious salad is a good choice to boost your health without giving a back seat to your taste. Pasta, when cooked with veggies and seasoned with tangy seasoning, will surely make guests asking for more. Coloured pasta are easily available in super markets.
3 cups Tri-colour pasta, Penne or Fusili
¼ cup Red capsicum
¼ cup Green capsicum
¼ cup Black olives
2 cups Cauliflower florets
1 cup Tomato sliced
1 cup grated Paneer
For the Dressing:
3 tbsp Olive oil
2 tbsp Chopped parsley
2 tbsp Vinegar
½ tbsp Chopped garlic
¼ tbsp Oregano
¼ tbsp Chilli flakes
1 tbsp Dried basil
1 tbsp Lemon Juice
Method
Boil water in a pan add little oil in the water to prevent the pasta from getting clumped. Cook pasta for 15 minutes.
Strain the water and wash it with cold water.
Steam the cauliflower till it becomes soft.
Take a bowl to add the boiled pasta, steamed cauliflower chopped capsicum, sliced olives and tomatoes.
Blend all the dressing ingredients and sprinkle it on the pasta salad.
Garnish with grated paneer and mix well.
Serve this healthy, yummy, and delicious pasta.
Tricolour Quinoa Salad
Celebrate the spirit of freedom with a delectable tricolour quinoa salad that embodies the vibrant hues of the Indian flag. This nutrient-rich dish is a blend of health and patriotism, perfect for your Independence Day festivities. Packed with protein, fibre, vitamins, and minerals for overall health, this salad is perfect for promoting satiety and aiding weight control. It also manages blood sugar levels, stimulates digestion and promotes gut health.
Ingredients:
For Saffron Layer:
1 cup cooked quinoa
1/2 cup grated carrot
1/2 tsp turmeric powder
Salt to taste
For White Layer:
1 cup cooked quinoa
1/2 cup crumbled paneer
Salt to taste
Pinch of black pepper
For Green Layer:
1 cup cooked quinoa
1/2 cup finely chopped coriander leaves
1 finely chopped green chilli
1/2 tsp cumin powder
Salt to taste
For the Dressing:
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Method:
Saffron Layer:
In a mixing bowl, combine the cooked quinoa and grated carrot.
Next, add a pinch of turmeric powder, and salt for taste.
Mix well.
White Layer:
In another bowl, mix cooked quinoa and crumbled paneer.
Add a pinch of black pepper and salt
Mix everything gently
Green Layer:
In a third bowl, combine the cooked quinoa and chopped coriander leaves.
Add chopped green chilli, cumin powder, and salt.
Mix thoroughly.
Assembling The Layers:
In a serving bowl or tray, layer the salad by placing the saffron layer at the front, followed by the white and green layers beside it.
In a separate bowl, whisk a dash of lemon juice, olive oil, salt, and pepper to create the salad dressing.
Lastly, pour the dressing over the tricolour quinoa salad just before serving
