Every Indian celebration is not complete without appetizing traditional cuisine. As the nation prepares to celebrate the vibrant hues of democracy on Republic Day, what better way to honour the tricolour than with a delectable feast?
This Republic Day, elevate your patriotic celebrations with our guidance in creating toothsome tricolour recipes using Umanac's finest natural products. Let's embark together on a culinary journey that blends the essence of independence with the goodness of nature.
For all the food lovers, bloggers, and chefs, here are some mouth-watering recipes and dishes for you to try at this celebration.
Jalebi: Of course, 'The National Sweet of India’ and you will find this in every corner of our country during Republic Day or Independence Day celebrations. It’s a deep-fried, spiral-shaped sweet made with flour, gram flour, and sugar syrup.
How to make the best jalebis with Umanac food products
- Mix the yogurt, baking soda, besan, and all-purpose flour in a bowl.
- Add water & mix well to form a batter.
- Add saffron for a traditional touch & colour.
- Allow the batter to rest for at least 30 minutes to 1 hour to ferment.
- Stir the water & sugar together in a saucepan. Once the sugar melts, bring it to a boil while stirring.
- Let the syrup simmer until it thickens to the consistency of a single thread, about 5 to 7 minutes.
- Add Umanac all organic honey to the syrup, mix well, and then remove it from the heat. Keep it warm.
- Preheat the ghee over medium heat.
- Pour the jalebi batter into a piping bag fitted with a tiny hole or a squeeze bottle.
- Squeeze the batter in a circular motion into the hot ghee to form spirals or pretzel-like shapes.
- Fry the jalebis until they are crisp and golden brown. Make sure both sides receive the same amount of cooking.
- Once the jalebis have finished cooking, take them from the ghee and immediately dip them into the warm sugar-honey syrup.
- Serve the honey and ghee jalebis warm, garnished with chopped nuts if desired.
Tri-colour Idli: Making tricolour idlis is a delightful way to celebrate the spirit of patriotism.
For White Idlis:
- 1 cup urad dal (black gram)
- 2 cups idli rice
- Salt to taste
- Water for soaking
Instructions:
- Rinse the urad dal and idli rice separately. Soak them in water for about 4–6 hours.
- Grind the urad dal into a smooth, fluffy batter. Transfer it to a large bowl.
- Grind the idli rice into a smooth batter as well. Mix it with the urad dal batter, add salt, and blend well.
- Let the batter ferment for overnight or 8 hours
For Orange Idlis:
- 1 cup carrot, grated
- 1 cup idli batter (from the white idli mix)
- Water (as needed for blending)
Instructions:
- Grate the carrots and steam them until they are soft.
- Blend the steamed carrots with a little water to form a smooth puree.
- Mix the carrot puree with one portion of the idli batter to create the orange batter.
For Green Idlis:
- 1 cup spinach leaves, blanched
- 1 cup idli batter (from the white idli mix)
- Water (as needed for blending)
Instructions:
- Let the spinach leaves blanch for 2-3 minutes in boiling water. Drain and cool them.
- Blend the blanched spinach with a little water to form a smooth puree.
- Mix the spinach puree with another portion of the idli batter to create the green batter.
Assembling and steaming:
- Grease the idli moulds with a little Umanac Organic Cow Ghee.
- Fill each mould with the white batter, then the orange batter, and lastly the green batter for a tricolour effect.
- Cook the idlis for ten to twelve minutes, or until they are thoroughly cooked.
- Before taking the idlis out of the moulds, let them cool for a few minutes..
Serve the tricolour idlis with your preferred sauce, such as tomato chutney or coconut chutney.
Tricolour rice: It's one of the most appealing ways to celebrate a special occasion like Republic Day.
For white rice:
- 1 cup Basmati rice
- 2 cups of water
- Salt to taste
Instructions:
- Wash the basmati rice under cold water.
- In a pot, combine the rinsed rice, water, and a pinch of salt.
- Bring the water to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed (usually 15-20 minutes).
- Put some drops of Umanac Organic A2 Bilona Desi Cow Ghee
- Let the rice cool after fluffing it with a fork.
For Saffron Rice (Orange):
- A pinch of saffron strands
- 1 tablespoon of warm milk
- 1 cup of cooked white rice
- For spinach rice (green):
- 1 cup spinach puree (blanch spinach and blend with water)
- 1 cup of cooked white rice
Instructions:
- In a small bowl, soak a pinch of saffron threads in heated milk for 10–15 minutes to absorb the flavour & colour.
- Pour the milk infused with saffron over a half-cup of the cooked white rice. Till the rice is uniformly coloured, thoroughly mix.
For green spinach rice:
- One cup of pureed spinach (blanched and blended with water)
- One cup of prepared white rice
Instructions:
- For 2–3 minutes, blanch the spinach leaves in boiling water. After draining, allow them to cool.
- Blend the blanched spinach with a little water to form a smooth puree.
- Mix the spinach puree with another portion of the cooked white rice until the rice is evenly coloured green.
Serve your favourite curry, dal, or raita alongside the tricolour rice. The vivid hues serve as both a festive touch to the food and a representation of the Indian flag's colours.
Conclusion:
This Republic Day, bring the deliciousness of Umanac's natural products and the flavours of freedom to your celebrations. These tricolour recipes honour the flag of the country while expressing the dedication to a more sustainable and healthful way of living.
So celebrate Republic Day in true Indian style by gathering your loved ones, setting the table with these delicious meals, and having a great time.
Happy Republic Day!
