TRICOLOURED DOSAS (Independence Day Special)

Here is a healthy breakfast menu for Independence day.. Make tri-coloured dosas by adding carrot and spinach for the saffron and green colour.

Ingredients:
 Urad dal .... 1 cup
 Rice ........... 3 cups
Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste
 Oil.....as needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup

Method:
1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Now take a little portion of the fermented batter as needed in two bowls.
8. Add blended spinach puree in one bowl and carrot paste in the other.
9. Use plain batter for making white dosas.
10. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
11. Spoon a little ghee to make dosa. Repeat with the other coloured batter.
12. Serve with chutney / sambar.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

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PANEER TIKKA FOR INDEPENDENCE DAY MENU

Simple paneer tikkas made with home made paneer  in three different flavours and colours for the Independence day menu.

How to make paneer:
 Boil the full cream milk and use lemon juice or vinegar to curdle it. Strain it in a muslin cloth and hang it until water is drained completely. Keep a heavy thing on it. When the paneer is set remove from the muslin cloth and cut it into pieces of the required size.

Ingredients:
Small size satay sticks -- 3
Oil .. 2 tbsps (to shallow fry)

For orange colour tikka :
Paneer ...... 3 pieces
Chilli garlic sauce .... 1 tbsp (see recipe HERE )
The sauce has garlic and salt .. so no need to add anything else.
Red capsicum pieces

For white colour tikka:
Paneer ... 3 pieces
Cream or hung curd ... 2 tbsps
Salt .... to taste
White pepper powder .. 1/4 tsp
Onion pieces





 


For green colour tikka:
Paneer .... 3 pieces
Mint chutney .. 1-2 tbsps ( see recipe - HERE )
Green capsicum pieces







Method:

1. Marinate the paneer pieces with the mentioned ingredients separately. Put them in the satay sticks along with the onion / capsicum pieces.

3. Heat oil in a heavy bottomed skillet and shallow fry turning them once on all the sides.
 Serve hot.

Check out the video:

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TRICOLOUR PURIS FOR INDEPENDENCE DAY MENU

Make tricolour puris on Independence day for the special menu. Knead the dough with grated carrots and spinach puree for the colours.

Ingredients:
Wheat flour & maida - as needed 
Carrot puree.. .. 1/4 cup
Spinach puree  ....... 1/4 cup
Salt ... to taste
Oil ... to fry

Method:
1. Boil the carrots and puree them.
2. Blanch the spinach leaves. Drain the water and grind them.

3. Mix the two flours. Add little salt and 1 tbsp of oil.

4. Divide it into 3 parts.
5. Knead one with carrot puree, second portion with spinach puree and the third one with water.
6. Roll out puris and fry them

Serve them with any curry or pickle and curd.

Check out the video:

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TRICOLOURED MAWA BARFI FOR INDEPENDENCE DAY MENU

This is a barfi made with milk powder. You can make variations to the basic recipe by adding crushed dry fruits, fruit pulps, chocolate powder or any flavours of your choice..Today I have used the flag colours as it is for the Independence day menu.

Ingredients:
Milk powder - 6 cups (Nido / Amulya)
Sugar ........ 2 cups
Water ....... 4 cups
Cardamom powder .. 1 tsp
Saffron ...... 2-3 pinches
Orange and green food colours.
Desi ghee ... 3-4 tbsps

Method:
1. Boil the sugar and water to make a syrup until it becomes a little thicker consistency. ( about 5 minutes) Let it cool.
2. Stir in the milk powder and whisk it to mix properly without lumps.
3. Place the pan on the gas and start cooking on medium flame stirring continuously. During the process add the cardamom powder.
4. While stirring add a spoonful of ghee after a gap of few minutes. Reduce the flame to low. Continue to stir until the mixture starts leaving sides.
5. Divide this into 3 equal portions. Leave one plain.
6. Now for the orange coloured layer take one portion . Put it back in the pan and add few drops of orange colour and saffron ( oaked in a tbsp of milk ) Continue to stir until it is mixed well.
7. Spread it into a greased thali / plate and spread with the back of the spoon. Let it set a bit.
8. Now spread the white layer in the same way and allow it to set.
9. For the green layer take the third portion and add a few drops of green food colour. Stir well until well mixed. Spread it on the white layer evenly. Let it set.
10.  When it is set and cooled down you can cut it in the desired shape. You can garnish with silver warq also.

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TRICOLOR JELLY FOR INDEPENDENCE DAY MENU

Simple jelly set in three layers looks so attractive. I have the three flag colours here in small individual servings.

Ingredients:
Lemon jelly - 1 packet
Orange jelly ... 1 packet
Plain colourless jelly ... 1 packet
Cream ...... 2-3 tbsps
Sugar ...... 1 tbsp ( for adding in the white part )

Method :
1. Boil water as per the packet instructions and dissolve the jelly crystals using a whisk.Start with the green colour first.Pour in individual glass cups or a big bowl. Set it in the refrigerator.
2. Now repeat the same with the plain colourless jelly crystals. Add a little sugar as this is not sweet. When the crystals are dissolved add the cream and whisk it. Now set this as the middle white layer and refrigerate to set.
3. Finally repeat with the orange jelly and allow it to set in the refrigerator.
For variation you can even add the same coloured fruits to the jelly before setting.

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TRICOLOUR KULFI FOR INDEPENDENCE DAY MENU

This is a very simple recipe of kulfi made with milk powder. To make the three different colours you divide it into three portions after it is thick, add the colours and set each layer one after the other. You can even mix thick pulp like mango, sitafal etc.. But since it is Independence day menu I have few drops of orange and green food colours.

Ingredients :
Milk powder ... 2 cups
Water ......... 6 cups
Sugar ....... 1/2 cup
Cardamom powder .. 1/4 tsp

Method:
1. Mix the milk powder in the water and bring it to a boil.
2. Simmer it and keep stirring until it becomes half the quantity and thick.
3. Add the sugar and cardamom powder when it is three-fourth done.
4. Divide into equal portions and add a few drops of orange and green colour in two of them. Keep one plain for the white layer.
5. Take kulfi moulds and pour the orange layer first and set it in the freezer.
6. Remove the moulds and put the white layer and freeze to set.
7. Finally repeat with the third green layer.

This quantity makes 4 small kulfis. I have used the muffin cups as I did not have the moulds.

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HOME MADE PIZZA WITH TRICOLOURED TOPPINGS FOR INDEPENDENCE DAY MENU

Making pizza from the scratch at home is not a difficult task.. Home made food is always the best and fresh.
Here is a tricolour pizza that I made on the occasion of our Independence day.I have used carrots, radish (mooli) and green capsicum (bell pepper) for the topping. Since it is for the Independence day menu I have given a little Indian touch by flavouring with roasted and crushed cumin seeds and dry mint.

Ingredients:
To make the dough:
Flour ...  2 cups
Yeast ... 1 tsp
Sugar .. 1 tsp
Salt .... 1/2 tsp
Olive oil ... 1 tbsp

Method:
1. Take luke warm water in a bowl and tip in the sugar without mixing.
2. Sprinkle the yeast on top and leave it for a few minutes until it becomes frothy.
3. Now take the flour in a big bowl and add salt and olive oil.
4. Stir in the yeast and knead the dough adding a little water if required.
5. Place it in a greased bowl covered in a warm place until it raises to double the size.

Meanwhile make the sauce:
Ingredients:
Tomato ... 1 large
Chilli sauce .. 1 tbsp
Salt ... to taste
Oregano .. 1/2 tsp
Oil ... 1 tbsp

1. Blanch the tomato and peel the skin. Puree it.
2. In a pan add oil and saute the tomato puree until thick
3. temper it with salt, chilli sauce and oregano.
You may add a little sugar or tomato ketchup if you like.

Toppings:
Carrot ... 8-10 thin round slices
Radish ... 8-10 thin round slices
Green capsicum .. 2-3 small slices
Cheese ...... 3 tbsps (grated)
Dry mint or Oregano .... 1 tsp
Roasted and crushed cumin seeds - 1 tsp

To make the pizza:
1. Take out the risen dough and knead it to a smooth texture.
2. Roll it to make a round shape.
3. Spread the prepared sauce evenly.
4. Place the carrots on the outer circle, then the radish slices and the capsicum in the middle.
5. Sprinkle the cheese and oregano on top.
6. Leave it for 10 minutes until it is risen.
7. Bake in the pre-heated oven for 12 - 15 minutes.

Note: The time and temperature depends on the type of oven used. Check it out.

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TRICOLOUR SALAD / TIRANGA SALAD FOR INDEPENDENCE DAY MENU

Indian Independence day special Tiranga Salad

Ingredients:
Carrots .... 1
Radish ..... 1
Lettuce   half bunch
Mayonnaise.. 2-3 tbsps
Honey .... 1 tbsp
Black pepper .. freshly crushed - 1/4 tsp
Dry herbs ( you can use any one available - oregano, basil, parsley, mint )  .. 1 tsp
Olive oil .. 1 spoon
Salt ... to taste
A slice of cucumber and coriander stems for the chakra.

Method:
1. Wash the vegetables well .
2. Peel and grate the carrot and radish.
3. Cut the lettuce into thin strips.
4. Mix the remaining ingredients to make a dressing.
5. Mix a spoonful of dressing in each of them.
6. Arrange them on a platter in the flag colours.
Make a chakra with a thin slice of cucumber and coriander stems.

Since it is the Indian Independence day menu I have made it in the shape of the Indian flag.. You may decorate any way you like.

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