Indian Independence Day Recipes| Indian Republic Day Recipes

Independence Day| Republic Day: Click on the photo for the recipe with step-wise picture instructions...

Tricolour Dosa Pizza

Tricolour Idlis

Tricolour Kesari

Tricolour Dosa

Tricolour Sandwich

Vegetable Pulao

Spicy Vegetable Pulao

Tricolour Pulao

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Pizza Dosa | Tricolor Pizza Dosa

Pizza Dosa| Dosa Pizza is nothing but uttappam topped with sauce, veggies or non vegetarian ingredients with some cheese topping. It is an easy to prepare twist to the Italian pizza. Instead of bread base dosa batter is used. Quick breakfast or snack for the school going kids.

I have made the first tricolour pizza for the Independence day to match the flag theme. Other pizzas i made it on the next day with sausage and mushroom and sweetcorn filling. You could add the veggies of your choice to make your pizza more colourful, tasty and attractive. I remember the movie 'Kakka Muttai', in that the granny make pizza with dosa batter for the kids who cant afford a pizza. Creative granny!

INGREDIENTS:
For dosa: 
Thick Dosa batter- 2 big ladle/ dosa
Oil- 1 teaspoon/dosa

For the topping:
Pizza sauce/ tomato sauce- 2 tablespoon/dosa
Oregano, to sprinkle- optional(avoid if you pizza sauce contains oregano)
Chilli flakes, to sprinkle- optional(Add if you use tomato sauce)
Mozzarella cheese, grated- 2 handful

Vegetable topping(Tricolour pizza):

Tomato, thinly sliced- 1
Capsicum/bell pepper, green, thinly sliced- 1
Black olives- to sprinkle

Garden pizza:
Tomato slices- 4-5
Capsicum slices- 3
Sweetcorn- 2 tablespoons
Olives-10
Jalapeno- 5

For sausage/pepperoni pizza:
Chicken sausage- 4 nos
Olives- 5
Jalapeno- 5

PROCEDURE:

• Heat the dosa pan, once it becomes smoking hot slightly grease the pan and add two big ladle full batter and make the dosa like uttappam. Just spread the dosa at the centre to spread the batter evenly. Donot make concentric circles.
• Drizzle half a teaspoon of oil at the top and sides. Now the dosa starts to form holes on top.
• At that time add the pizza sauce or tomato ketchup by drizzling over it randomly. We can not spread the sauce like pizza as the top has not cooked well.

• Add the sliced veggies or topping of your choice and sprinkle the grated mozzarella cheese and sprinkle the oregano and chilli flakes if you wish.
• Cover with a lid and allow to cook on low flame till the cheese starts to melt.

• Remove from pan and cut the dosa pizza and serve hot.
• Note: You could transfer the dosa if you have microwave and cook for one minute to easily melt the cheese and cook the veggies.
• Donot keep the veggies or cheese before the dosa form holes init. The top of the dosa batter mix with vegetables and will not cook at the middle.

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Tricolour Idli/ Trianga Idlis/ Healthy Idlis

        This Independence Day i have planned to prepare this colourful breakfast. Yummy and healthy by adding carrots and spinach in it. Easy to prepare too. Independence day brings us a patriotic feeling in us. So try this idlis too on your home for this Independence day.

       We liked the taste of those idlis a lot. Mild spicy and falvourful idlis. I have made this Idlis in a pattern to represent the Indian Flag. Using natural colours present in the veggies makes these Idlis more colourful and also healthy. Kids love this as it is so colourful.

Preparation Time: 15 minutes
Cooking Time: 5-8 minutes
Cuisine: Tamil
Serves: 3-4

INGREDIENTS:

Idli batter- 9 small ladle

For Saffron Colour:

Carrot-1
Red Chilli powder/ Roasted dried red chillies- 1 teaspoon/2 nos
Ginger- 1/4 inch
Salt- to taste

For Green Layer:

Spinch leaves/ palak-1 small bunch
Green Chillies-2
Ginger- 1/4 inch
Salt- to taste

PROCEDURE:

• Grind the chopped/ grated carrots, red chilli powder, ginger and salt together in a blender as puree; set aside.

• Likewise grind spinach leaves, green chillies, ginger and salt together as a fine puree; set aside
• Fill the idli steamer with water and allow to boil.
• Take equal amount of idli batter in 3 bowls. Mix carrot mixture with one bowl of idli batter and another with spinach batter. Keep one plain add salt if needed on 3 bowls.

• Once the water starts to boil keep inside the idli stand and close tightly with the lid and cook for about 5-8 minutes till done.

• Check the idlis whether cooked or not by inserting edge of a knife of just piercing with a finger. Batter should not come out or idlis should not stick to your hand. If it sticks cook little more.
• Remove the idli stand from steamer and allow to cool.
• Using a spoon dipped in water remove the idlis from the stand and serve hot with sambar/chutneys.

I am linking this recipe to the Event Independent India conducted by Cooking with SJ.

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Tricolour Kesari/ Paal Kesari/ Milk Rava Kesari/ Rava Kesari with Milk/ Kesari Bhath/ Independence Day or Republic Day Recipes

       Milk Kesari is a rich for of normal Kesari where rava is cooked inside milk to make it more delicious. Kesari is a South Indian dessert  called by diverse names in each states. In North they call it as Sooji Halwa, Rava Kesari in Tamil and Kesari in Telugu and Kesari Bhath in Karnataka.

       Though it is called with various names all the recipe basics are similar. Generally kesari is prepared with water or milk, saffron for colour and cardamom for flavour. Some use fruit flavours such as Pineapple Kesari, Mango kesari using fresh fruits or fruit essences. This kesari can be prepared using artificil powder or liquid colours or with natural cours like Saffron, Turmeric dissolved in milk. Quick and versatile traditional recipe.

Preparation Time: 5 minutes
Cooking Time 15 minutes
Cuisine: South Indian
Serves-2

INGREDIENTS:
Rava/ semolina/ Sooji- 1/2 cup
Sugar- 3/4 cup
Milk-2 cups
Ghee-2 tablespoon +2 teaspoon
Cardamom powder- big pinch
Food Colour, Orange and Green- a pinch for powder, a drop if its liquid
Cashews -8
Raisins-8

PROCEDURE:

• In a pan add two teaspoons of ghee and fry the cashews once it starts to get golden colour add raisins and fry them till it puffs up and remove them from ghee; Set aside.
• In the same pan with remaining ghee add the rava and roast the rava till light golden colour appears.

• Boil the milk in a wide pan while boiling take two teaspoon of milk and add with the food colour; allow to dissolve uniformly if the food colour is liquid or powder.
• Once the milk starts to bubble add the roasted rava and stir well. In this stage you have to be careful stir well while cooking to prevent forming lumps in kesari.

• Once the milk is absorbed the rava get cooked and starts to thicken.
• Now add the sugar and mix well. In this stage also chances are there to form lumps. So constant stirring is essential.
• The sugar loosens the cooked rava and when you cook further it starts to thicken again.

• Add the cardamom and ghee at this stage. Mix well the kesari will not stick to the pan and comes together.
• Now divide the kesari into three equal portions.
• Keep a portion inside the pan and remove two portions from the pan in separate bowls.
•   Kesari which is inside the pan, add the green food colour which you dissolved earlier and mix wll till the colour uniformly distribute all over the kesari. Use a touch of ghee if needed.
• Once the colour coats well, remove the green colour portion from pan and set on the cups as first layer and flatten the surface with a backside of the spoon dipped in ghee.

• Then keep white layer, set one colourless portion  you set aside in bowl and flatten the top.
• Then keep the remaining colourless portion inside the pan and add the orange food colour and mix well to coat uniformly add a touch of ghee if needed.

• Transfer this ontop of white layer and flatten the surface.
• Garnish with fried cahews and raisins on top and serve.

 I am linking this recipe to the Event Independent India conducted by Cooking with SJ.

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Tricolour Dosa/ Independence Day or Republic Day Recipes

        Dosa is a native food of South India. Easy to prepare breakfast at all home. I made this dosa (tri)colourful by adding the Mysore Dosa's Kara chutney and Spinach Dosa's  Spinach puree and Coconut chutney in it.
       This Dosa does not need a dip, since it already has all Spicy chutneys. I have prepared this in Soybean Dosa as i do not prepare the traditional dosas (urad dhal) dosas often. You can prepare this in normal dosas made with urad dhal also.
      This recipe you can alter by adding tomato chutney for saffron colour and mint or coriander chutney for green colour. You can prepare this dish when you prepare chutneys for dosa. Just apply Chutney and cook the dosas for a minute. Tricolor Dosa Ready!!!

INGREDIENTS:
Dosa batter- 6 laddle

Saffron Colour: Kara Chutney
Red chilli- 2
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

White Colour: Coconut Chutney
Green chilli-1
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

Green Colour: Palak Puree
Spinach- 1 cup
Ginger- 1/2 inch
Green chilli-1
Salt- to taste

PROCEDURE:
Kara Chutney:

• Slightly dry roast the red chilli and add garlic, tamarind, channa dhal, coconut, salt in to a blender jar and grind as fine paste. 

 Coconut Chutney:

• In a blender jar add green chilli, garlic, tamarind, channa dhal, coconut, salt and grind as fine paste.

Palak Puree:

• In a pan add the chopped spinach leaves and cook for a minute till it slightly wilts. Add this in a blender jar with ginger and green chilli and grind as a fine paste.

Tricolour Dosa:

• Take a ladle full of batter and make dosa by circular motion on a greased dosa pan.  Sprinkle a teaspoon of oil on top of dosa. Using separate spoons apply the three colored chutneys on top of dosa in even intervals. 
• Allow to cook for a minute. If you like you can flip the dosas and cook the other side also. 

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Tricolour Sandwich/ Independence Day or Republic Day Recipes

       I have made this Tri Colour Sandwich for the Indian Republic Day. I have used three veggies in each layer to make the sandwich to match the republic theme and also make it healthy. For saffron layer i used carrots, for the white layer potatoes and the green layer cucumbers.You can use the veggies of your choice that suits the colour theme and make this sandwich.

       I have made like carrot chutney and cucumber coriander chutney by adding coconut in two layers. People who wish to avoid coconut in their version, use boiled and pureed veggies and mix with mayonnaise or butter; season with pepper and salt.

       In the middle layer, you can skip mashed potato and simply apply Mayonnaise also. I have not applied butter in this sandwich as this sticks together. You can apply butter also for kids in each layer of the bread.

INGREDIENTS:

Sandwich bread- 8 slices

For Saffron layer:

Carrot-1

Red chilli -1

Garlic- 1 small clove

Roasted channa dhal- 1 teaspoon

Coconut- 1 teaspoon
Salt- to taste

For White Layer:

Potato - ½

Butter- 1 teaspoon

Milk- ¼ cup

Pepper- pinch

Salt- to taste

For Green layer:

Cucumber- ½

Coriander leaves- small bunch

Green chilli- 1

Garlic- 1 small clove

Roasted channa dhal- 1 teaspoon

Coconut-1 teaspoon

Salt- to taste

PROCEDURE:
 

For Saffron Layer:

• In a pan add a teaspoon of oil and add the red chilli and the carrot and sauté till the raw taste of the carrots leaves as they should not loose the vibrant colour of the carrots. Allow to cool. Set aside.

• In a blender jar add the cooked carrots, red chilli, roasted channa dhal, coconut, garlic and salt and and blend as a thick fine paste to spreadable consistency.

For White Layer:

• Pressure cook the potato till soft peel the potatoes and mash it. In a pan add the butter and when it starts to melt add the milk and bring it to boil.

• Now add the mashed potatoes and mix well and beat well without forming lumps.

• Season this mixture with pepper and salt. Switch off the gas.

For Green Layer:

• Again in a blender jar add the cucumber, coriander leaves, green chillies, channa dhal, coconut and garlic as a fine paste to spreadable consistency.

Assembling the Sandwich:

• Apply the chutnies and mashed potato in each slice of bread and keep a plain slice on the top over saffron layer.

• Slightly press the sandwich and trim the edges. Diagonally cut the slices to get triangular shape or cut rectangle shape as you wish.

Note:

• For all the three layers you can alter the veggies of your choice.
• Add very little amount of coconut and roasted channa dhal as it dilutes the vibrant colours.

 
 I am linking this recipe to the Event Independent India conducted by Cooking with SJ.

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