Ingredient Ideology | Tri- Colour Treats – Independence Day 2025 By: Dr. Kaviraj Khialani- Celebrity Master Chef

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Independence Day Is One Of The Events Of Our Country Which Is Not Just Close To Heart But Also Brings About A Special Connect With Our Nation, Reminds Us Of All The Struggle And Tough Situations Faced By Our Heroic Warriors In The Past Who Got Us Independence And The Freedom Which We All Love And Enjoy Today. We Must Always Salute Their Sacrifice And Dedicated Efforts Which Went Into Making All This Possible. Every Year By Hoisting The National Tri-Color Flag We Do Our Little Bit As Well. Besides This We Also Ensure There Is A Good Amount Of Celebration As Well All Across The Nation In Every State Etc.

Food Is Something Which Has Always Been An Integral Part Of Any Festivity Or Celebration Hence All 5 Star Hotels Also Offer Independence Day Special Buffets With Tri-Color Food And Beverages With Various Courses Enjoyed By Foodies From All Walks Of Life.

Here Are A Few Of My All-Time Tri-Colored Recipes To Enjoy This Independence Day 2025.

Tricolor Vegetable Kebabs:

Ingredients:

  • For Orange: 1 Cup Carrots, Grated And Mixed With Chaat Masala.

  • For White: 1 Cup Paneer (Indian Cottage Cheese), Cubed.

  • For Green: 1 Cup Spinach And Mint Puree.

  • Skewers For Grilling.

Method:

1. Skewer The Carrot Mix, Paneer Cubes, And Coat With The Spinach-Mint Puree.

2. Grill The Skewers Until The Vegetables Are Golden Brown.

3. Serve Hot, Garnished With A Bit Of Chaat Masala.



Tiranga Dhokla:

Ingredients:

For Each Layer:

Orange Layer:

  • 1 Cup Gram Flour (Besan)

  • 1/2 Cup Semolina (Rava/Sooji)

  • 1/4 Cup Curd (Yogurt)

  • 1/2 Teaspoon Turmeric Powder

  • 1/2 Teaspoon Red Chili Powder

  • Salt To Taste

  • 1 Teaspoon Eno Fruit Salt

White Layer:

  • 1 Cup Gram Flour (Besan)

  • 1/2 Cup Semolina (Rava/Sooji)

  • 1/4 Cup Curd (Yogurt)

  • Salt To Taste

  • 1 Teaspoon Eno Fruit Salt

Green Layer:

  • 1 Cup Gram Flour (Besan)

  • 1/2 Cup Semolina (Rava/Sooji)

  • 1/4 Cup Curd (Yogurt)

  • 1/4 Cup Spinach Puree

  • Salt To Taste

  • 1 Teaspoon Eno Fruit Salt

For Tempering:

  • 2 Tablespoons Oil

  • 1 Teaspoon Mustard Seeds

  • 1 Teaspoon Sesame Seeds

  • Curry Leaves

For Garnish:

  • Freshly Chopped Coriander Leaves

  • Grated Coconut

Instructions:

Prepare The Orange Layer:

  1. Mix Gram Flour, Semolina, Curd, Turmeric Powder, Red Chili Powder, And Salt In A Bowl.

  2. Add Water Gradually To Make A Smooth Batter.

  3. Add Eno Fruit Salt And Mix Gently.

  4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Prepare The White Layer:

  1. Follow The Same Steps As The Orange Layer, Excluding Turmeric And Chili Powder.

Prepare The Green Layer:

  1. Mix Gram Flour, Semolina, Curd, Spinach Puree, And Salt In A Bowl.

  2. Add Water Gradually To Make A Smooth Batter.

  3. Add Eno Fruit Salt And Mix Gently.

  4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Assemble The Dhokla:

  1. Once All Layers Are Cooled, Cut Each Layer Into Squares.

  2. Place The White Layer First, Followed By The Green And Orange Layers.

Prepare The Tempering:

  1. Heat Oil In A Pan, Add Mustard Seeds, Sesame Seeds, And Curry Leaves.

  2. Allow Them To Splutter And Pour This Tempering Over The Assembled Dhokla.

Garnish:

  1. Garnish With Freshly Chopped Coriander Leaves And Grated Coconut.

Serve:

  1. Serve The Tiranga Dhokla With Mint Chutney Or Tamarind Chutney.



Tricolor Vegetable Biryani:

Ingredients:

  • For Orange: 1 Cup Carrots, Julienned.

  • For White: 1 Cup Basmati Rice.

  • For Green: 1/2 Cup Green Peas And 2 Tablespoons Mint-Coriander Paste.

  • Spices: Cumin Seeds, Cardamom, Cinnamon, Cloves.



Method:

1. Cook Basmati Rice Separately.

2. In A Pan, Sauté Cumin Seeds, Cardamom, Cinnamon, And Cloves.

3. Add Julienned Carrots, Green Peas, And Mint-Coriander Paste For Each Colored Layer.

4. In A Serving Dish, Layer Rice With Each Colored Vegetable.

5. Steam The Layered Biryani Until Fully Cooked.

6. Garnish With Fresh Coriander And Serve.



Tricolor Roti:

Ingredients:

  • 2 Cups Whole Wheat Flour

  • 1/2 Cup Spinach Puree (For Green Color)

  • 1/2 Cup Carrot Puree (For Orange Color)

  • Water (As Needed)

Instructions:

  1. Divide The Wheat Flour Into Three Portions.

  2. Mix One Portion With Spinach Puree, One With Carrot Puree, Leaving One Plain.

  3. Knead Three Different Colored Doughs.

  4. Roll Out Small Portions Of Each Dough And Layer Them To Make Colorful Rotis.



Tricolor Fruit Salad:

Ingredients:

  • For Orange: Oranges, Diced.

  • For White: Bananas, Sliced.

  • For Green: Kiwi, Diced.

Method:

1. Mix The Diced Fruits In Three Separate Layers.

2. Toss Gently To Combine.

3. Serve Chilled.



Tricolor Halwa:

Ingredients:

  • 500g Carrots, Grated

  • 200g Khoya (Reduced Milk)

  • 1/4 Cup Ghee

  • 1 Cup Sugar (Adjust According To Taste)

  • 1 Teaspoon Cardamom Powder

  • Chopped Pistachios For Garnish (As Needed)

  • A Pinch Of Saffron Strands Soaked In Warm Milk (For Yellow Color)

Method:

  1. Heat 1/4 Cup Ghee In A Pan.

  2. Add 500g Grated Carrots And Sauté Until They Are Cooked And Moisture Evaporates.

  3. Add 200g Khoya And Continue To Cook Until It Blends With The Carrots.

  4. Divide The Mixture Into Three Portions.

  5. To One Portion, Add A Pinch Of Saffron Strands Soaked In Warm Milk For A Yellow Color.

  6. To Another Portion, Mix In A Handful Of Grated Carrots For An Orange Color.

  7. Leave The Third Portion As Is For The Natural Color.

  8. In The Serving Dish, Layer The Three Colored Portions, Creating A Tricolor Effect.

  9. Sprinkle 1 Cup Sugar And 1 Teaspoon Cardamom Powder On Top.

  10. Garnish With Chopped Pistachios.