A Tricolor Treat: Tiranga Inspired Recipes!

As India's Independence Day approaches, let's make it extra special by savoring some yummy recipes that reflect the colors of our Indian flag – saffron, white, and green. Enjoy the delightful flavors of Motichur Ke Laddu, White Veg Kurma, and Hara Bhara Kabab, making this day truly memorable.
  1. Motichur Ke Laddu: The Sweet Golden Treat

Starting with a touch of saffron, Motichur Ke Laddu captures the essence of the top stripe of the Indian flag. With every bite, you'll experience a blend of sweetness dipped in childhood memories, making this sweet, truly special, and enjoyable experience.


  • 1 cup gram flour (besan)
  • 1/2 cup water
  • A pinch of orange food color
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon ghee and oil for frying
  • Chopped almonds or pistachios for garnish


  1. In a bowl, mix gram flour and water to make a smooth, lump-free batter. Add a pinch of orange food color to give it a light orange shade. The batter should not be too thick or too thin.
  2. In a separate pan, heat sugar and water to make a sugar syrup. Stir until the sugar dissolves completely. Let it simmer for a few minutes until you get a slightly sticky syrup. Add cardamom powder for flavor.
  3. Heat oil in a deep frying pan over medium heat.
  4. Take a slotted spoon(spoon with holes) and pour a small amount of batter over it. Gently tap the spoon to let tiny droplets of batter fall into the hot oil. Fry the droplets until they turn golden and crispy "boondis."
  5. Remove the fried boondis from the oil and drain the excess oil by placing them on a paper towel.
  6. Mix the fried boondis into the warm sugar syrup. Ensure that the syrup coats well on all the boondis. Let them soak for a few minutes.
  7. Take a small amount of the soaked boondi mixture in your hand and shape it into round laddus. You can press chopped almonds or pistachios onto the laddus for decoration.
  8. Repeat the process with the remaining boondi mixture to make more laddus.

Your delicious Motichur Ke Laddu is now ready to be served! Store any leftovers in an airtight container to keep them fresh. 

2. White Veg Kurma: The Creamy Veggie Curry

Next up is White Veg Kurma, representing the middle white stripe of the flag. This creamy South Indian curry combines various veggies in a rich coconut-cashew sauce. The mix of mild spices, coconut sweetness, and wholesome vegetables brings out the essence of India's diverse culture.


  • 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.), chopped
  • 1/2 cup grated coconut
  • 1/4 cup cashews
  • 1 small onion, finely chopped
  • 2-3 green chilies, chopped (adjust to your spice preference)
  • 1-inch ginger, grated
  • 4-5 garlic cloves, finely chopped
  • 1/2 cup plain yogurt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Water as needed
  • Fresh coriander leaves for garnish


  1. In a blender, grind grated coconut and cashews to a smooth paste by adding a little water. Keep the paste aside.
  2. In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them pop.
  3. Add chopped onions and cook them until they become see-through or transparent.
  4. Add chopped green chilies, grated ginger, and finely chopped garlic. Cook for another minute until the raw smell disappears.
  5. Add the mixed vegetables to the pan and mix them well with the spices.
  6. Sprinkle turmeric powder and salt over the vegetables. Stir to coat the vegetables evenly.
  7. Pour in enough water to cover the vegetables partially. Cover the pan and let the vegetables cook on medium-low heat until they become tender (about 10-15 minutes). Stir occasionally to prevent sticking.
  8. Once the vegetables are cooked, add the coconut-cashew paste to the pan and mix it well with the vegetables.
  9. Allow the curry to simmer for a few more minutes on low heat.
  10. Now, add the yogurt and garam masala to the pan, gently stirring them into the curry. Let it simmer for another 2-3 minutes.
  11. Check for salt and adjust seasoning if needed.
  12. Garnish the White Veg Kurma with fresh coriander leaves.

Your White Veg Kurma is now ready to be served! Enjoy it with steamed rice, roti, naan, or any bread of your choice.

3. Hara Bhara Kabab: The Green Veggie Delight

Completing our tricolor tribute is the Hara Bhara Kabab, symbolizing the green bottom stripe. These green cutlets are a celebration of health, packed with spinach, peas, and spices. With crispy and fresh flavors, they showcase India's love for nature and vegetarian cuisine.

  • 2 large potatoes, boiled and mashed
  • 1 cup green peas, boiled and drained
  • 1 cup spinach, blanched and chopped
  • 1 green chili
  • 1/2-inch piece of ginger
  • 1/4 cup chopped coriander leaves
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dry mango powder (amchur)
  • 1 tablespoon roasted gram flour (besan)
  • 2 tablespoons breadcrumbs
  • Salt to taste
  • Oil for shallow frying


  1. Boil the potatoes and green peas until soft. Drain the peas if using fresh, or thaw them if using frozen.
  2. Blanch the spinach in hot water for 2-3 minutes, then drain and chop it roughly.
  3. In a pan, heat 1 teaspoon of oil and add green peas, chopped spinach, and a pinch of salt. Cook until most of the moisture evaporates (about 3-4 minutes). Let it cool.
  4. In a blender, grind the green chili and ginger into a coarse paste. Add the cooked peas and spinach, then blend until smooth.
  5. In a mixing bowl, combine the mashed potatoes, the blended greens mixture, chopped coriander leaves, garam masala, dry mango powder, roasted gram flour, breadcrumbs, and salt. Mix well.
  6. Check the taste and adjust salt or dry mango powder if needed. If the mixture is sticky, add more breadcrumbs.
  7. Grease your palms with oil and shape the mixture into 8 equal-sized patties.
  8. Heat 1-2 tablespoons of oil in a non-stick pan over medium flame. Shallow fry the patties until both sides turn light brown (about 2-3 minutes per side).
  9. Transfer the kababs to a plate and serve hot with tomato ketchup or beaten curd as an afternoon snack.

Enjoy the delightful and healthy Hara Bhara Kababs! 

This Independence Day, try these special dishes - Motichur Ke Laddu, White Veg Kurma, and Hara Bhara Kabab - which represent saffron, white, and green hues.

And while we enjoy these tricolor treats, let's also remember and honor the brave people who fought for our freedom. This day brings happiness and togetherness, whether we share these dishes with family, and friends, or enjoy them alone.

Wishing you all a joyful Independence Day filled with love, laughter, and tasty food. Let's take a moment to admire the diversity of our country and the unity that binds us together wherever we go.

Happy Independence Day!