Independence Day 2025: Innovative tiranga-inspired recipes for Indian dishes to enjoy this weeekend

The best way to enjoy the tiranga food is by making Indian dishes out of them, and Khandani Rajdhani have share some to help you soak in the festive fervour this week.

Tiranga Lassi 
 
Ingredients: 
Orange Colour - Kesar syrup 2 tbsp
White colour - Curd 3 cup
Green colour - Khus syrup 2 tbsp
Elaichi powder 1 tbsp
Sugar 3 tbsp
 
Method:
1. Whisk curd  and add sugar and elaichi powder.
2. Blend Kesar syrup with curd for Orange colour.
3. Blend Khus syrup with curd for Green colour.
4. For white colour keep the curd plain.
5. In a glass, pour the Khus Lassi first followed by the plain white lassi and at the end pour the Kesar Lassi.
6. Garnish with Pistachio.
7. Serve cool.
 
Tirangi Dhokla
 
Ingredients: 
Rice soaked for 4 hours and drained 1/2 cup
Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained 1/2 cup
Yogurt 200 gm
Fruit salt 1 teaspoon
Ginger-green chilli paste 1 tsp
Salt to taste
Oil 2 tbsp + for greasing
Mustard seeds 1 teaspoon
Asafoetida ½ teaspoon
Curry leaves 8-10 nos
Palak puree 1 cup
Kashmiri chilli powder 1/2 tsp

Batter: 
Rice 1 kg
Udad dal 200 gm
Curd 200 gms

Orange colour:
Kashmiri Chilli powder
Tomato ketchup
White batter
Keep one portion of the plain batter aside in separate bowl

Green colour: 
Mint leaves, chopped 2 cups
Coriander, chopped 2 cups
Green chillies, chopped 1 tbsp
Ginger 1 tbsp
Salt To Taste
Mix the chutney in the batter

Method: 
1. First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
2. For making orange batter, mix one portion of batter, Kashmiri Chilli powder and Tomato ketchup
3. For making white batter, keep one portion of the plain batter aside in separate bowl.
4. For making green batter, mix the remaining third portion of batter, Palak puree, ginger paste, green chilli paste and a pinch of salt.
5. Now mix all the ingredients mentioned for a green layer.
6. Keep good amount of water in a big vessel on high heat.
7. Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
8. When it is done, pour one cup batter for white layer and steam.
9. Later, add the third and orange layer on top of it and steam.
10. Dhokla will be done after about 15 minutes, remove and allow to cool.
11. Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
12. Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
13. Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
14. Serve with green chutney and sweet chutney. 

Tirangi Pulao
 
Ingredients:
Basmati rice soaked and drained 1 cup

For orange rice
Ghee 2 tbsp
Cumin seeds 1/4 tsp
Ginger paste 1 tsp
Tomato  Kashmiri chilli puree 1/4 cup
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Red chilli paste 1 tsp
Salt to taste

For white rice
Cooked basmati rice 1 cup

For green rice
Ghee 2 tbsp
Cumin seeds 1/4 tsp
Ginger paste 1 tsp
Green chilli paste 1 teaspoon
Spinach puree 1/2 cup
Salt to taste
 
Method:
1. Heat 2 tbsp ghee in two different non stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
2. Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
3. Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.
4. Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.
5. Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
6. Add 1/2 cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
7. Place the green rice, white rice and orange, spreading it evenly on the plate.

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