Rustle Up These Indian Republic Day-Inspired Recipes

How are you celebrating Independence Day this year? Cook this tri-coloured food and inspire your family’s sense of patriotism.

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For most of us, Independence begins with watching the parade and all the tableaus that follow.  With so many changes taking place in the country, our independence and freedom have taken on a much deeper meaning. (You can hear our podcast on Article 370 here). 

Also if your kids are curious about the colour of the flag and what they mean then you should watch this video.

However, no matter where we are or what we do, food is a unifying factor. This Republic Day get creative and give your family a surprise by trying out one of these cool recipes and bringing a smile to their faces. These recipes are yummy and adding colour will make them a lot more interesting and fun for the family.

Also, are your kids complaining about the same dish being made again and again?

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Happy Independence Day everyone.

Tiranga Poori


  • 3 Cups Wheat Flour
  • 1/4 Cup Besan / Gram Flour
  • 1/2 Bunch Palak/Spinach
  • 1/4 Cup Beetroot, Grated
  • 1/2 Tsp. Turmeric
  • Salt To Taste
  • 2  Green Chilli
  • 1/2 Tsp Red Chilli Powder


Tricolour poori

  • Put the spinach and green chillis (optional) in a mixie and puree.
  • Grind beetroot with little water.  
  • For Green colour: To 1 cup wheat flour add pureed spinach and salt and knead into a soft dough.
  • For Red colour: To 1 cup flour add pureed beetroot, red chilli powder and salt. Knead into a soft dough.
  • For Yellow colour: Take besan and 1 cup wheat flour– add turmeric, salt and knead into a soft dough.
  • Cover and keep all doughs for 30 min. Now roll out 1 inch thick rolls of each of colour.
  • Make a braid and lightly roll them so the dough blends into each other.
  • Cut into smaller portions to make dough balls.
  • Roll out puris and deep fry

Tri-Colour Pasta

independence day food recipie

Red Pepper Pesto


  • 2 Red Peppers
  • 2 Tomatoes
  • 2 Tsp Pine Nuts
  • ¼ Cup Walnuts
  •  ½ Tsp Salt/Pepper
  •  1/8 Cup Parmesan Cheese Grated
  • 2 Cloves Of Garlic
  • Extra Virgin Olive Oil


  • Preheat the oven to 170 C.
  • Oven roast the peppers, tomatoes, garlic for 15 mins.
  • Cool and remove the skin and seeds of peppers and tomato.
  • For a grainy texture grind them in a mortar and pestle. For a smoother texture- put it in a blender.
  • Stir in the grated Parmesan with a spoon and combine well.

Basil Pesto Sauce


  • 2-1/2 Cups Fresh Basil Leave
  • 1/2 Cup Grated Parmesan Cheese
  • 1/3 Cup Pine Nuts
  • 1/4 Tsp Each Salt & Pepper
  • 1/2 Cup Extra-Virgin Olive Oil
  • 2 Cloves Garlic


  • In a food processor, together with basil, Parmesan cheese, pine nuts, garlic,  salt and pepper and chop.
  • With the motor running, add 1/3 cup of the oil in a thin steady stream.
  • Continue to process till you have a thick sauce.

Cheese Sauce


  • 1 Onion Chopped
  • 1 Clove Garlic Crushed
  • 25g Butter
  • 25g Flour
  • 1/2 Pint of Milk
  • Handful Of Grated Cheese – cheddar cheese and cream cheese


  • Melt the butter and add the flour and cook for 2 mins.
  • Gradually stir in the milk, whisking continuously, to make sure there are no lumps.
  • Bring the sauce to the boil, and then simmer.
  • Add the cheese and allow it to melt.
  • In a separate pan sauté the onion and garlic and add to the sauce.

Tri-colour Pasta:


  • 1 packet Penne Pasta
  • ½ cup Cream for each colour


  • Cook the pasta in boiling water with some salt. Drain and set aside
  • Divide the pasta into 3 equal bowls.
  • Make the above sauces in advance.
  • Use three pans to heat the sauce with few drops of olive oil.
  • Add ½ cup cream to all these sauces and toss the penne in the coloured sauces
  • Serve and enjoy the tricolour pasta.

Tri-Coloured Idlis


  • 3 Cups Rava/Sooji (Semolina)
  • 5 Cups Curd Or Butter Milk
  • Salt To Taste
  • 1 Tbsp Eno Salt
  • ½ Fresh Coriander (Dhania) & Mint (Pudina) Chopped
  • 2 Green Chillies (Optional)
  • 4 Tomatoes
  • 2 Tbsp Urad Dal
  • 1 Red Chilli
  • 2 Tbsp Oil


  • Mix Rava, curd, Eno and salt in a large bowl and allow it to rest for 4-5 hrs. You can also make this using regular idli batter.
  • Green paste: Grind the coriander and mint leaves together with some salt.
  • Red Paste: Blend chopped tomatoes, urad dal, red chilli and salt together. Add some oil and puree well. You can add garlic if you want.
  • Now divide the rava batter into three parts
  • Mix red tomato paste to the one bowl
  • Green to another bowl
  • Leave one as white.
  • Grease your idli maker with oil and fill the three colour batter in that one by one.
  • Steam for about 10 minutes.
  • Serve idlis with sambhar and coconut chutney.


You can use spinach as well for green colour to make it healthy.

And for red colour carrots can be used.

Tiranga Lassi

tiranga lassi


2 Tbsp Kesar syrup (for orange colour)
3 cups curd ( for white colour)
2 Tbsp Khus syrup (for green colour)
1 Tbsp Cardamom powder
2 Tbsp Sugar


Whisk the curd till smooth and then add sugar and cardamom powder

Blend the Kesar syrup with curd to get the saffron colour of the flag.

Separately, blend Khus syrup and curd to get the green shade.

For the white colour keep the curd as is; don’t mix anything to it.

In a glass, pour the Khus lassi first followed by plain white lassi and pour the Kesar lassi towards the end to get the tricoloured version of your favourite drink!

Garnish with pistachio and serve cool.

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