Ingredient Ideology | Tiranga Fiesta for Republic Day 2024 By: Dr. Kaviraj Khialani- Celebrity Master Chef

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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 is it 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.

Tri-Colour Soup 

Tricolor Vegetable Soup

Ingredients:

  • 1 cup carrots, chopped (orange)

  • 1 cup cauliflower, chopped (white)

  • 1 cup spinach, chopped (green)

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp cumin seeds

  • 1 tsp oil

  • Salt and pepper to taste

  • 4 cups vegetable broth

Instructions:

  1. Heat oil in a pot, add cumin seeds, and sauté until they splutter.

  2. Add minced garlic and chopped onions. Sauté until onions are translucent.

  3. Add carrots and cauliflower. Sauté for 5 minutes.

  4. Pour in vegetable broth, bring to a boil, and then simmer until the vegetables are tender.

  5. Blend the soup until smooth.

  6. Return the soup to the pot, add spinach, and simmer until wilted.

  7. Season with salt and pepper. Serve hot.


Saffron Corn Soup

Ingredients:

  • 1 cup corn kernels

  • 1 cup potatoes, peeled and diced (white)

  • 1 cup peas

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp turmeric powder (saffron color)

  • 1 tsp cumin powder

  • 4 cups vegetable broth

  • Salt and pepper to taste

Instructions:

  1. In a pot, sauté chopped onions and garlic until fragrant.

  2. Add diced potatoes and cook for a few minutes.

  3. Add corn kernels and peas. Sauté for another 5 minutes.

  4. Add turmeric powder and cumin powder. Mix well.

  5. Pour in vegetable broth, bring to a boil, and then simmer until the vegetables are tender.

  6. Season with salt and pepper. Serve hot.

Tri-Colour Main Course 

Tricolour Pulao

Ingredients:

  • 1 cup basmati rice

  • 1/2 cup carrots, finely chopped (orange)

  • 1/2 cup cauliflower, finely chopped (white)

  • 1/2 cup green peas

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp cumin seeds

  • 2 tbsp ghee

  • Salt to taste

Instructions:

  • Rinse the rice and soak it for 30 minutes.

  • In a pan, heat ghee, add cumin seeds, and let them splutter.

  • Add minced garlic and sliced onions. Sauté until golden brown.

  • Add chopped carrots, cauliflower, and green peas. Sauté for 5 minutes.

  • Drain the soaked rice and add it to the pan. Stir well.

  • Add salt and water. Cook until the rice is done. Fluff with a fork and serve.

Tri-Colour Dosa

Ingredients:

For the Dosa Batter:

  • 1 cup regular rice

  • 1/2 cup urad dal (black gram lentils)

  • 1/4 cup chana dal (split chickpeas)

  • Salt to taste

  • Water for soaking and grinding

For Tri-color Representation:

  • Saffron color: A pinch of saffron strands soaked in warm water

  • White color: Regular dosa batter

  • Green color: 1/2 cup spinach puree (blanched and blended)

Instructions:

  1. Rinse and soak rice, urad dal, and chana dal separately.

  2. Grind soaked ingredients into a smooth batter, mix together, add salt, and ferment overnight.

  3. Divide batter into three parts.

  4. Add saffron water to one part, keep one part white, and mix spinach puree with the third part.

  5. Heat dosa pan, pour saffron batter, then white, and green batter, spreading each into a thin dosa.

  6. Drizzle oil, cook until golden brown, flip, and briefly cook the other side.

  7. Garnish with coconut and coriander leaves.

  8. Serve hot with coconut chutney or sambar.

Tri-Colour Dessert  

Tricolour Kulfi 

Ingredients

Saffron Layer:

  • 1 cup full-fat milk

  • 1/2 cup sweetened condensed milk

  • A pinch of saffron strands (soaked in warm milk)

 White Layer:

  • 1 cup full-fat milk

  • 1/2 cup sweetened condensed milk

  • 1/2 cup evaporated milk

 Green Layer:

  • 1 cup full-fat milk

  • 1/2 cup sweetened condensed milk

  • 1/2 cup pureed pistachios or spinach extract for natural green color

 Instructions:

  1. Saffron Layer:

  • Heat 1 cup full-fat milk, add 1/2 cup sweetened condensed milk.

  • Mix, add saffron strands soaked in warm milk, simmer for 5-7 minutes, and cool.

  1. White Layer:

  • Heat another cup of full-fat milk, add 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk.

  • Simmer for 5-7 minutes, cool.

  1. Green Layer:

  • Blend pistachios or extract spinach juice.

  • Heat 1 cup full-fat milk, add 1/2 cup sweetened condensed milk and pistachio puree or spinach extract.

  • Simmer for 5-7 minutes, cool.

  1. Assembly:

  • Pour layers alternately into molds until filled.

  1. Freezing:

  • Insert sticks, freeze for 6-8 hours or overnight.

  1. Serve:

  • Dip molds in warm water to unmold.

  • Garnish with chopped pistachios or saffron strands if desired.







Tricolour Rasgulla

Ingredients:

  • 1 cup chenna (paneer)

  • A few saffron strands soaked in warm milk (saffron)

  • 1/2 tsp cardamom powder

  • 1 cup sugar

  • 4 cups water

Instructions:

  1. Knead chenna until smooth, make small balls, and flatten them slightly.

  2. In a pot, mix sugar and water. Bring it to a boil to make a sugar syrup.

  3. Add the chenna balls to the syrup and cook covered for 15-20 minutes.

  4. Add saffron-soaked milk and cardamom powder to the syrup.

  5. Allow it to cool. Refrigerate for a few hours before serving.






    Conclusion

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!