Tri-Coloured Recipes for Independence Day

 , New Delhi  |  Updated: August 21, 2014 14:05 IST

Tri-Coloured Recipes for Independence Day
This year, celebrate Independence Day with mouth-watering tri-coloured savouries like cakes, fruit skewers and salads.

Here are some mouth watering recipes:

1. Classic Macaroni Salad by It's 9 Bakery Cafe


-Macaroni (boiled) (120 gram)
-Red kidney beans (boiled) (50 gram)
-Corn Kernels (50 gram)
-Tomato (seedless) (20 gram)
-Sliced onion (30 gram)
-Bell pepper (45 gram)
-Coriander leaves (chopped) (20 gram)
-Tomato ketchup (30 gram)
-Mayonnaise (40 gram)
-Pinch of Salt
-Lime Juice (as required)
-Oregano (5 gram)
-Chopped green chilli (5 gram)



-Take a steel bowl and put all the ingredients (except mayonnaise, lime juice and tomato ketchup) and mix it gently.

-When mixed properly, fold it into mayonnaise, lime juice and tomato ketchup.

-Put it in a salad bowl and garnish it with tomato and coriander leaf and serve it cold.

2. Colourful Fruit SkewersIngredients:

- 50 Strawberries
- 50 Pieces of cantaloupe or mandarin oranges
- 50 Pieces pineapple, canned
- 50 Pieces of kiwi fruit or honeydew melon
- 100 blueberries
- 50 bamboo or other disposable plastic skewers



- Use sharpened bamboo or wooden skewers.

- Cut fruits into square shapes.

-Skewer strawberry first, then cantaloupe or orange, followed by pineapple and kiwi fruit or
-honeywdew melon.

-Put two blueberries on the pointed end.

-Make sure to fix them well, so they don't slip off.

3. Tiranga Curry Rice by Chef Gurmeet Singh, Pind Balluchi


-Paneer (150 grams)
-Tomatoes (3 medium)
-Cashew nuts (1/4 cup)
-Melon seeds (2 tablespoons)
-Poppy seeds (1 teaspoon)
-Ginger,chopped (1 teaspoon)
-Green cardamoms (2)
-Red chilli powder (1 teaspoon)
-Salt to taste
-Oil 1 tablespoon + for deep-frying
-Yogurt (1/4 cup)
-Green cardamom powder (1/4 teaspoon)
-Refined flour (2 teaspoons)
-Fresh cream (2 tablespoons)
-Garam masala powder (1/4 teaspoon)


-Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.

- Add one cup water and close the cooker with the lid. Cook under pressure till four whistles.

-Put oil in a pan and add green cardamom powder, salt, flour and mix well. Crumble paneer and mix well.

-Take circular portions of the mixture (koftas) and deep fry it till golden.

-Open the lid of the cooker and blend the mixture with a hand blender.

-Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.

-Arrange the deep friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

-Serve it hot with steamed rice.

4. Tri-coloured rice by Chef Bikram, Fat Ninja - Pan Asian Cafe.


-Rice (2 Cups)
-Oil (1 tablespoon)
-Lemon Juice (1 tablespoon)
-Water (2 Cups)
-Salt (to taste)
-Carrots Steamed/boiled and puréed (2 Carrots)
-Coriander leaves (1 bunch)
-Green Chillies (3)
-Ginger (a small piece)
-Curry leaves (2 strands)
-Mint leaves few
-Garam masala (one tablespoon)
-Turmeric powder (1/2 tablespoon)
-Oil (2 tablespoon)



-Heat up a thick bottom vessel, pour water, add salt and let it boil.

-Add rice and stir it well.

-Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool.

-Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside.

-Steam cook or boil the carrots and let it cool. Puree them and set aside.

-Grind coriander leaves, ginger, mint leaves and curry leaves, set aside

-In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside.

-In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well.

-Add next portion of rice and saute well. Check for the salt and adjust. Set aside.

-Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first.

-Arrange them as single individual servings or as a single dish to let everyone help themselves.

5. Tri-colour Makhani at Spice 52, Mumbai


-Palak (spinach) (100 gram)
-Oil (2tablespoon)
-Chopped garlic (1 tablespoon)
-Chopped green chilly (1/2 tablespoon)
-Green vegetables (bean, carrot,cottage cheese) (150 gram)
-Butter (50 gram)
-Mawa 50 (gram)


-In fry pan put two tablespoon oil, garlic and green chilly. Put spinach puree. Saute, put cream, butter and mawa.
-Put green vegetables.
-Use garam masala, 1 tbsp elaichi (cardamom) powder, red chilli powder, turmeric powder, kasuri methi powder (dried, fenugreek leaves powder).
-Chopped coriander and salt! As per taste.

For red gravy:


-Onion (150 gram)
-Tomato (150 gram)
-Cashewnuts paste (150 gram)
-Green chilly
-Kolhapuri chilly
-Grated coconut (1 cup)


-Cut onion fine and saute in oil and water till Brown. put it in mixer and make paste.

-Boil cashew nut and make paste in mixer grinder.

-Pour 2 tablespoon oil, garlic and chilli in fry pan.

-Pour onion paste, cashew nut paste and tomato puree 75 gram.

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-Put Kolhapuri chilli, grated coconut, chilli powder, elaichi (cardamom) powder, kasuri methi (dried, fenugreek leaves) (1 tablespoon).

-Put butter, mawa, cream. (1/4 cup each)


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