TRI COLOR TREATS ON REPUBLIC DAY | Tasty and Refreshing Recipes for Celebrating Republic Day….

    By: Dr. Kaviraj Khialani- Celebrity Master Chef.

    In India, the term “tricolour” refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in
    1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya.

    The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.
    The ratio of width of the flag to its length is two to three.

    In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

    Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colors it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance. Here are a few of my favorite easy to make recipes with a Mix-n- Match touch of twist on this auspicious occasion of 26th January.



    • Basmati rice- 2 cups boiled, divided into 3 parts.
    • Makhani gravy- for the orange layer- 1 and a half cup
    • White onion- cashew- coconut gravy- 1 cup for white layer
    • Green spinach gravy- 1 cup for the green layer
    • Star anise-1 no for the center garnish.

    To assemble the pulao:

    Edible food colors which are safe to use may be used to color the rice lightly or just lightly toss them in the respective gravies as well with a
    little butter.

    • Fried onions/ birishta- 1 cup
    • Fried cashews and raisins-1/2 cup
    • Rose water-2-3 tbsp.
    • Kewra essence-2-3 tsp
    • Pure ghee-2-3 tsp
    • Coriander and mint leaves-1/2 cup chopped
    • Saffron and milk solution-1/4 cup

    For adding into the makhani gravy:

    Saute some cubes of chicken tikka for non veg- or Paneer cubes/ mushroom quarters/ carrot cubes/ soya chunks etc and cook it in the
    gravy and keep aside.

    For adding into the white gravy:

    Fried makhanas, cubes of cooked potatoes, grated cheese or cream cheese can be used, for non-veg options use marinated fish or
    boneless chicken cubes in malai tikka marination.

    For adding into the green gravy:

    Boiled green peas, cubes of blanched green zucchini, blanched broccoli florets, blanched snow peas, methi paneer koftas, for non-
    vegetarian options use prawns or shrimps or pahadi chicken tikka sliced.


    1. This recipe is more of a pre-prepared assembly recipe in which we are trying to combine together three different flavors of indian cuisine in one pulao recipe, we can choose veg or non-veg.
    2. Once we have prepared the rice as per the divisions and also tossed the veg/non-veg in respective gravies we need to now assemble and layer the pulao in a flat thick bottomed kadai.
    3. Spoon in a little ghee at the base of the kadai and then start placing the respective gravy tossed veggies/non-veggies in three sections in the kadai, sprinkle all the biryani garnishes and
      flavourings all over and then top with the respective coloured rice.
    4. Place a tava below the kadai, cover with a tight fitting lid, apply atta on the side or aluminium foil and place some weight on the top and give dum to the tri-coloured pulao for 20-25 mins, serve hot.



    • Paneer/ tofu – 400 gms, cut into cubes, divide into three parts.

    For the orange marination:

    Use a tandoori marinade as always and coat the paneer or tofu cubes and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/tandoor.

    For the white marination:

    Use a combination of little oil, curd, cream, cashew paste, salt, garam masala powder, ginger-garlic paste and apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

    For the green marination:

    Use a combination of little oil, curd and green mint and coriander chutney with a little blanched spinach puree as well, green chili- ginger-garlic paste and touch of spices, apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

    To serve with:

    • Green mint and coriander chutney/ assorted dips.
    • Sliced onion & lemon slices/wedges.


    1. The paneer or tofu preparation in this case also uses three different colors as marination and shall be assembled separately, cooked and then served on the same platter.
    2. Being a starter category recipe, we can make this pre-preparation a day prior and keep it refrigerated as well, we can also use chicken or fish for non-veg variations for the same recipe.
    3. Once we have cooked the paneer/ tofu skewers as per choice of method of cooking it, we need to assemble the platter to serve this colorful starter.
    4. Place the cubes of paneer/tofu de-skewer them on the platter, sprinkle a little lime juice and dash of chaat masala over and arrange the chutneys and other accompaniments by the side and serve hot.



    • Sliced white/ brown/ multi-grain bread- 12-14 slices

    For the orange layer:

    • Butter-1 tsp to spread on the bread slices
    • Tandoori mayonnaise/schezuan sauce-2-3 tsp to spread
    • Tomato slices- ½ cup de-seed and use them.
    • Salt- pepper- chaat masala to flavor.
    • For the white layer:
    • Butter-1 tsp to spread on the bread slices
    • Eggless mayonnaise-2-3 tsp to spread
    • Sliced cucumbers-1/2 cup or boiled sliced potatoes-1/2 cup
    • Salt-pepper- chaat masala to flavor.
    • Grated cheese-1/2 cup to spread.

    For the green layer:

    • Butter-1 tsp to spread
    • Mint mayonnaise-2-3 tsp to spread
    • Shredded green capsicums-1/2 cup
    • Salt-pepper- chaat masala to flavor.


    1. Pre-prep all the ingredients as per the divisions to get the tri color effect in this bulky grilled sandwich concept, good for a brunch or
      evening snack.
    2. Apply butter and then the flavoured spread on the bread slices, assemble the ingredients as listed and sandwich them. Now the tri color layered sandwiches are ready and assembled, heat up a griller or grill pan and place it carefully to get nice grill marks on both sides turning them carefully and smearing a little melted butter as well when we do that.
    3. Once we get a nice grilled effect and golden brown color on our sandwiches, remove them, cut them with a sharp knife into triangles/ squares etc and assemble them on the serving platters and serve them with ketchup, hung curd- mint and cucumber dip, green pesto chutney etc and wafers/chips/french fries.


    Ingredients: For the dessert mix:

    • Milk- 1 litre boiled
    • Sugar- to taste
    • Condensed milk may also be used if desired.
    • Green cardamom powder-1/2 tsp
    • Rice paste- ½ cup, raw rice and water to grind- fine paste
    • Rose water-2-3 tsp
    • Mava- 100 gms grated

    For the orange flavor and color:

    • Use orange essence
    • Use orange crush
    • Use orange segments
    • For the white layer and flavor:
    • To be used the way it is add blanched sliced almonds
    • For the green flavor and color:
    • Use fresh kiwi fruit puree
    • Use kiwi crush
    • Use khus syrup
    • For garnishing we can use many options:
    • praline/chikki can be crushed and used.
    • Glazed cherries
    • Meetha paan can be chopped and used


    1. Prepare a basic mixture of the phirni concept by using a thick bottomed saucepan, combine together the milk, sugar to taste, elaichi powder, rice paste and keep stirring it carefully and cook the mixture for around 30-45 mins until nice and thick like custard and well cooked.
    2. Turn off the flame and check for sweetness adjust and divide the mixture into three portions.
    3. Mix in the ingredients as listed above to get the desired color contrasts in the prepared phirni.
    4. Use dessert glasses/ cups and layer the tri-coloured phirni and garnish as desired accordingly.
    5. We need to chill this dessert for 2-3 hours in the fridge and then relish the flavors from these layers one by one.



    • Semolina/rava-1 and a half cup
    • Curd- 1 cup sour curd to be used ideally
    • Salt to taste
    • Sugar -1/2 tsp
    • Ginger-1 tsp grated
    • Green chilies-1 tsp chopped
    • Water-1/2 cup

    For the orange layer – 1 carrot to be pureed and used

    For the green layer – 1/4 cup blanched spinach paste/chutney, baking soda – ¼ tsp for each layer for steaming to be added we can also use ¼ tsp of eno as well in the layers in place of soda. oil for greasing and tempering for the discs.

    For the tempering:

    • Oil-2 -3 tsp
    • Hing-1/4 tsp
    • Curry leaves- 10-12 no
    • Mustard seeds-1-2 tsp
    • Green chilies-2-3 slit/shredded
    • White sesame seeds-1-2 tsp
    • Lime juice-2-3 tsp
    • Coriander and mint leaves- ¼ cup chopped
    • Water- 2-3 tbsp.
    • Sugar-1-2 tsp
    • Salt-1 pinch
    • Combine together and cook for 1-2 mins.
    • To serve with: assorted chutneys/ dips of your choice to go along
    • with the snack.


    1. Clean the semolina, add it to a bowl add in the sour curd and add little salt and 2 tbsp. water mix well, cover and keep aside for 20 mins.
    2. Prepare the blanched carrot puree and blanched spinach paste as well and keep aside.
    3. Now post resting we need to divide the semolina curd mixture into three equal parts.
    4. Mix in the carrot puree and spinach puree respectively into their parts and keep one part as white itself.
    5. Get the steamer ready meantime with water and slice of lime in the water, get the mould/thali ready and greased with little oil or ghee.
    6. Add a little water to all the three parts of the semolina mixture to get it to right dropping texture and add in the baking soda and mix
      well and pour the mixture into the mould.
    7. Start with the green layer first, place it in the hot steamer and cover, steam for 5-6 mins, remove and place the white layer and repeat the steaming process and finally the top layer with the orange semolina mixture and steam once again for 5-7 mins, using a toothpick check if it comes out clean, turn off the flame and let the mixture rest in the steamer for 5 mins.
    8. Remove the steamed preparation and loosen the edges with a oiled knife and de-mould it and cut into discs using a round cutter and place it on your serving platter.
    9. The last step is to prepare the tempering and once it all comes together and cooks for a couple of minutes, pour the hot tempering over the discs and serve it immediately with assorted dips/chutneys of your choice.


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