5 simple dishes to make at home for Independence Day Mohit Bansal Chandigarh

1. 5 simple dishes to make at home for Independence Day

2. Independence day is around the corner which means a lot of talk about what freedom means to India and to a person themselves as well. This year India will be celebrating its 75th Independence day which means we are completing a mile for Indian history and doubles the reason to celebrate this Independence day with our loved ones and of course with food as well. It would be more awesome if the dishes would be tricolor or close to it because it shows belonging to our nation as well. Here are 5 simple dishes to make at home for Independence day -

3. Lassi Two tablespoon Kesar syrup (for orange hue) 3 cups curd (for white colour) A serving of Khus syrup and two (for green colour) 1/9 cup powdered cardamom 3 tablespoons of sugar Initially, whisk the curd. To the curd, add sugar and cardamom powder. For the saffron hue of the flag, combine curd and kesar syrup. Separately, combine curd with Khus syrup to get the green color. Keep the curd as is; don't add anything to it in order to get the white color. Pour the Khus lassi into the glass first, then the plain white lassi, and finally the Kesar lassi at the end to create your favorite beverage's tricolored variation. Finish by adding pistachio garnish and serve cold.

4. Dhokla Half cup soaked and drained rice Half cup split, skinless black gram, soaked and drained. Yogurt, 200 grams a single fruit salt teaspoon one teaspoon of ginger and green chili paste Oil in two tablespoons a single teaspoon of mustard seeds 1/2 tsp. asafoetida 10 to 8 curry leaves 1 cup pureed spinach 12 teaspoon of the powder from Kashmir The batter should first be poured into a large dish, salt added, then divided into three equal portions. One portion of the batter, Kashmiri chili powder, and tomato ketchup should be combined to make the orange batter. One portion of the ordinary batter should be set aside in a separate dish for the white batter. Mix the remaining third of the batter with the spinach puree, ginger paste, green chili paste, and a dash of salt to create the green batter. Now combine the materials for the green layer. Keep a large pot with plenty of water on high heat. Transfer the prepared green batter to a greased plate, any flat steel plate will do. It is steamed over the water container. Once finished, steam and pour one cup of batter for the white layer. After that, steam it while adding the orange layer on top. After around 15 minutes, the dhokla will be ready. Remove it and let it cool. Cut it into the proper shapes and place them on a platter so they resemble Tiranga Dhokla. Temper the spice ingredients while heating the oil in a small pan. Sprinkle shredded coconut and chopped coriander on top of the Tiranga dhokla before adding the seasoning. Serve alongside sweet and green chutney.

5. Pulao recipe In two different non-stick frying pans, melt the ghee. To one, add the cumin seeds, and sauté until the seeds start to change color. Mix in the rice in the pan.In the second pan, add the cumin seeds and cook until they start to change color. Sauté red chili paste, ginger paste, and red chili powder in the first pan. Mix thoroughly after adding salt and tomato purée. Mix with a cup of water. Cook the rice covered until it is finished. Rice and turmeric powder should now be combined in the second pan. Add salt, ginger paste, green chili paste, and sauté briefly. Mix thoroughly after adding 1/2 cup of water. Make careful to cook while covering. Spinach purée should be added to hot water and well combined. Cook the rice covered until it is finished. Arrange the green, white, and orange rice on the plate evenly.

6. Khandvi In a large, deep non-stick pan, combine the rice flour, ginger-green chili paste, rock salt, curd, and 1 12 cups of water well, making sure there are no lumps. For about 10 minutes, cook the mixture on a low temperature while stirring regularly.Place a tablespoon of the batter on the back of a thali that has been oiled, then wait a short while. Next, attempt to fold up. If not, simmer for a few more minutes before attempting to roll up again. Separate the batter into three equally sized parts.While the sauce is still hot, spread each part evenly with a spatula to create a thin, homogeneous coating on the backside of two oiled thalis. When the thalis are cool, cut them lengthwise at intervals of 1 12 to 2 inches, then carefully roll each one. To serve, place the khandvi on a platter. In a small nonstick skillet, heat the oil, then add the cumin seeds to begin the tempering. Sesame seeds and curry leaves are added when the seeds begin to crackle. For a little while, sauté over a medium heat. Over the khandvi, pour the tempering. Coconut and coriander are good garnishes. Serve alongside peanut curd and green chutney.

7. Kheer What better way to experiment with kheer, a popular favorite delicacy among all age groups, than to make it tricolor? Your wonderful tricolor recipe is ready when you add saffron and pistachios to little quantities of your usual kheer. For a basic kheer recipe, go here.