Republic Day 2023: Try These Chefs-Approved Tiranga Recipes
Image Credit: Tiranga recipes to enjoy on this day.

The date of India's constitution's final implementation is January 26, 1950. Looking back and seeing how far we've come after nearly 75 years of this iconic day may seem surreal. But Republic Day is celebrated with a special guest at the annual parade organised at India Gate in New Delhi every year. Not only that, but the tricolour flags adorn the markets days ahead of time.

Restaurants and cafes across the country, on the other hand, create tri-coloured themed foods to capture the essence of the day. Many dishes can be made, including pulao, sandwiches, and sweets like laddoos, barfis, etc. Try these two delicious and easy-to-make tricolour recipes that look and taste amazing.

Tricolour Crystal Vegetable Dumplings

by Chef Harihar Biswal, Brand Head Chef, China Bistro

Ingredients:

•    50 g of water chestnut, in small cubes

•    35 g of asparagus, in small cubes

•    35 g of cubed carrots

•    30 g of black fungus (of the mushroom variety)

•    5 g of chopped ginger

•    3 g of chopped red pepper

•    100 g of starch from potatoes

•    A pinch of saffron and green edible food colouring

Source: Crystal Vegetable Dumplings/China Bistro

•    Mix 100 g of potato starch with hot water and edible food colour (green and saffron).

•    Make a dough and shape it into a round disc about 3 to 3 1/2 inches in diameter.

•    Make stuffing by combining water chestnuts, asparagus, carrots, ginger, red pepper, and black fungus.

•    Stuff the dough with the filling.

•    Steam it. 

•    Serve with black pepper and fragrant chilli sauce.

Tricolour Subz Tiranga

by Chef Sharata Kumar Das, Head Chef, Glocal Junction

Ingredients: 

•    1 cup chopped French beans

•    1 cup chopped cauliflower 

•    1 cup chopped carrot 

•    1 cup frozen peas

•    1 cup of baby corn

•    20 pieces of paneer

•    Blanched spinach paste

•    Chopped coriander 

•    Ghee 

•    ¼ ginger 

•    Garlic

•    5-6 mushrooms 

•    1 teaspoon chilli powder

•    1 cup onion-tomato masala

•    Red Kashmiri chillies

•    Butter 

•    1 cup fresh cream

•    Chopped cashew nuts

•    1 tbsp sunflower oil

Method: 

•    Starting with the vegetables, finely chop French beans, carrots, cauliflower, frozen peas, baby corn, and mushrooms.

•    Blanch the veggies and set them aside to cool.

For The Makhani gravy:

•    Boil the tomatoes and let them cool for some time.

•    Grind tomatoes with cashew nuts, red Kashmiri chillies, chopped garlic, ginger, and spices to a fine paste.

•    In a saucepan, pour in the ground mixture and add one-third of the blanched vegetables. Simmer the gravy on low heat to achieve the desired consistency. Season it with salt and pepper to taste.

For The White Gravy:

•    Grind cashew nuts, cream, cheese, and butter to make a fine paste.

•    In a saucepan, pour in the ground mixture, blanched vegetables, and paneer, and simmer the gravy on low heat to achieve the desired consistency. Season it with salt, white pepper, and cardamom powder to taste.

To Make The Green Gravy:

•    Grind blanched spinach, jeera, garlic, green chillies and fresh coriander into a thick green paste.

•    In a saucepan, pour in the ground mixture and add the blanched vegetables. Simmer the gravy on low heat to achieve the desired consistency. Season it with salt and pepper to taste.

•    When all 3 subzis are ready, serve them in a pot in 3 rows, separately, to form a tiranga.