Monday, February 26, 2024
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Tri-colour Foods To Enjoy On Republic Day..!


By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To 26th January Republic Day :

Republic Day in India, celebrated on January 26, commemorates the adoption of the Constitution in 1950, marking the country’s transition to a sovereign republic. The day is significant for its historical ties to the struggle for independence.

Key celebrations include a grand parade in New Delhi, the hoisting of the national flag, and cultural events nationwide. Republic Day reflects India’s commitment to democracy and the values enshrined in its constitution, emphasizing patriotism and unity.

Why it is Celebrated?

Republic Day in India is celebrated to commemorate the day when the Constitution of India came into effect on January 26, 1950. This event signifies the country’s transition from a British colonial dominion to a sovereign republic.

The Constitution replaced the Government of India Act (1935), establishing India as a sovereign, socialist, secular, and democratic nation. Republic Day honors the ideals of democracy, justice, liberty, and equality enshrined in the Indian Constitution and serves as a reminder of the sacrifices made during the struggle for independence.

Recipes Using Tri-Colour For 26th January 2024.

1) Tri-Colour Salad


Salad Base:

  • 1 cup Paneer (Indian cottage cheese), cubed
  • 2 cups Iceberg Lettuce, cubed
  • 1 cup Carrots, julienned


  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper to taste


  • Fresh Mint Leaves, chopped (optional)


  1. Cube the paneer, cube the iceberg lettuce, and julienne the carrots.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  3. In a large bowl, combine the paneer cubes, iceberg lettuce cubes, and julienned carrots.
  4. Pour the dressing over the salad ingredients and gently toss to ensure even coating.
  5. Sprinkle chopped fresh mint leaves for a burst of flavour (optional)
  6. Serve the paneer, iceberg, and carrot salad immediately as a delightful and crunchy dish.

2) Cucumber, Carrot and Mango Salad


  • 1 large cucumber
  • 1 medium carrot
  • 1 green mango
  • 1 small red onion, finely sliced
  • 1 small green chili (optional), chopped
  • 1 teaspoon finely chopped coriander leaves
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • Salt
  • Pepper


  1. Peel and wash cucumber, carrot and mango
  2. Pat dry with a paper towel
  3. Finely grate cucumber, carrot and mango
  4. In a bowl combine grated cucumber, carrot, mango, sliced onion and chilli
  5. Add the vinegar, olive oil, salt and pepper to taste

3) Tri-Color Puri:


Orange Puri:

  • 1 cup Semolina (Sooji/Rava)
  • 1/2 cup Carrot Puree
  • Water (as needed for dough)
  • Salt to taste

White Puri:

  • 1 cup Whole Wheat Flour (Atta)
  • Water (as needed for dough)
  • Salt to taste

Green Puri:

  • 1 cup Spinach Puree
  • 1 cup Whole Wheat Flour (Atta)
  • Water (as needed for dough)
  • Salt to taste
  • Oil for frying


  1. For each colour, mix the respective flour or semolina with the puree (carrot or spinach).
  2. Add water gradually to form a smooth and pliable dough.
  3. Add salt to each dough for taste.
  4. Divide each dough into small portions.
  5. Allow the dough portions to rest for at least 15-20 minutes.
  6. Roll each portion into small discs (puris) using a rolling pin.
  7. Heat oil in a pan for frying.
  8. Fry the puris until they puff up and turn golden brown.
  9. Arrange the tri-colour puris on a plate, representing the Indian flag’s colours.

4) Tri-Colour Dumplings :


Dumpling Wrapper Dough:

  • 1 cup All-Purpose Flour
  • Water (as needed)
  • Pinch of Salt


  • For simplicity, use a common filling like minced meat or vegetable filling for all colours.

Natural Colouring:

  • Orange: 1/2 cup Carrot puree
  • White: Plain dumpling dough
  • Green: 1/2 cup Spinach puree


  1. Mix all-purpose flour, a pinch of salt, and water to form a smooth dough.
  2. Divide the dough into three equal portions.
  3. For the orange portion, mix carrot puree with one portion of the dough.
  4. For the green portion, mix spinach puree with another portion.
  5. Leave the third portion as it is for the white colour.
  6. Roll out each portion of the dough into thin circles to create wrappers.
  7. Place a spoonful of the desired filling in the center of each wrapper.
  8. Fold and pleat the wrappers to seal the dumplings.
  9. Steam the dumplings for about 10-12 minutes or until cooked.
  10. Alternatively, pan-fry the dumplings for a crispy texture.
  11. Arrange the tri-colour dumplings on a plate, showcasing then colours.
  12. Serve with your favourite dipping sauce.

5) Tri-Colour Peda:


Base Peda Mixture:

  • 1 cup Khoya (Mawa)
  • 1/2 cup Sweetened Condensed Milk
  • 1/4 cup Powdered Sugar
  • 1/4 teaspoon Cardamom Powder

Natural Colourings:

  • Orange: Saffron strands soaked in warm milk or orange food colouring
  • White: Base Peda mixture as is
  • Green: Pistachio paste or spinach puree

Garnish (optional):

  • Chopped pistachios, almonds, or edible silver foil


  1. In a non-stick pan, cook khoya, sweetened condensed milk, and powdered sugar over low heat until the mixture thickens.
  2. Add cardamom powder, mix well, and let it cool. Divide the base peda mixture into three equal parts.
  3. For the orange portion, add saffron strands soaked in warm milk or orange food colouring.
  4. For the green portion, mix in pistachio paste or spinach puree. Take a small portion of each coloured mixture and shape them into small, round pedas.
  5. Arrange the orange, white, and green pedas in a tricolour pattern on a plate.
  6. Garnish with chopped pistachios, almonds, or edible silver foil for an added touch.
  7. Let the pedas set in the refrigerator for a short while before serving.

6) Tri-Colour Modak:


For the Modak Outer Covering:

  • 1 cup Rice Flour
  • 1.5 cups Water
  • 1/2 teaspoon Ghee
  • A pinch of Salt
  • For the Modak Filling:
  • 1 cup Fresh Coconut, grated
  • 3/4 cup Jaggery, grated
  • 1/2 teaspoon Cardamom Powder
  • 1/4 cup Chana Dal (Bengal Gram), roasted and powdered (optional)

Natural Colourings:

  • Orange: Saffron strands soaked in warm milk or orange food colouring
  • White: Base modak mixture as is
  • Green: Spinach puree


  1. Outer Covering:
  2. Boil water, ghee, and a pinch of salt.
  3. Gradually add rice flour, stir to avoid lumps.
  4. Cook until dough-like, cool, and knead to a smooth texture.
  5. Heat jaggery until melted.
  6. Add grated coconut and cardamom, stir.
  7. Optionally, mix in roasted chana dal powder.
  8. Cook until thickened, then cool.
  9. Divide outer covering into three parts.
  10. Add colourings -saffron for orange, leave one part white, and mix spinach puree for green.
  11. Flatten small portions of each coloured dough.
  12. Place coconut-jaggery filling in the center.
  13. Gather edges to form modak shape, seal.
  14. Repeat for each colour.
  15. Arrange tri-colour modaks on a plate.
  16. Serve these vibrant modaks as prasad or enjoy as a festive treat.


In summary, Republic Day in India, celebrated on January 26th, commemorates the adoption of the Constitution in 1950, signifying the country’s transition to a sovereign republic. The tricolor recipes not only add a festive touch but also symbolize the values of unity and diversity. As we enjoy these dishes, let’s reflect on the sacrifices made for independence and the shared commitment to democracy. Happy Republic Day!

Dr. Kaviraj Khialani
Dr. Kaviraj Khialani
Chef Kaviraj Khialani is Swiss Certified in International Hotel Management & Culinary Arts. He is a Master Chef in over 33 types of International Cuisines & is certified by the British Executive Overseas Training Center-United Kingdom.
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