How do you celebrate Republic Day? I remember growing up, we would always look forward to the celebrations in our neighbourhood and in school, where a small flag hosting ceremony would happen   and kids would sing patriotic songs and prepare small skits to perform on the day. Listening to those songs and watching patriotic performances evoked a great sense of pride in us. And on the day, we would all wake up early, sit and watch the grand Republic Day parade on the television. It's spectacular every year. But besides that, to celebrate Republic Day with your family at home, you can also prepare interesting tri coloured recipes to stay true to the theme. Yes, you read that right. 

There are many popular delicacies that can be turned into a tri colour one with just a few simple steps and ingredients. So how do you go about making these recipes? One way is to use food colours to make the vibrant dishes, but those who are picky about eating natural could make use of the ingredients that matches the colour of our flag. For instance, orange, carrots and mustard can be used for saffron, mustard, while radish, coconut, white rice, milk, curd, cream and cheese for white. Then you have green leafy vegetables like spinach, mint, coriander and other herbs which can be used for green. And if yo9u are thinking what all one can prepare in tri colour, we’ve got Chef Ranveer Brar with his exclusively curated recipes to help you through it. 


Cooking time: 20 mins  

Serves: 2 


4 bread slices, corners sliced 

½ cup cabbage, shredded 

½ cup carrot, grated 

1-cup mayonnaise 

2 tbsps schezwan sauce 

2 tbsps mint chutney 

Salt to taste 

2 tbsps butter (optional) 

Method : 

1. In a mixing bowl, add grated cabbage, carrot, mayonnaise and salt. 

2. Divide the mixture into three separate mixing bowls. 

3. Add schezwan sauce to one and mint chutney in another and mix well. Keep the third mixture plain 

4. Apply butter to the bread slices. Apply the mint chutney mixture on the first slice. 

5. Place another bread slice on top. Keeping the buttered side up. 

6. Spread the plain mixture on this bread slice. Spread evenly. 

7. Place another bread slice on this and spread the schezwan mixture on it. 

8. Cover with the final bread slice. 

9. Gently cut into two and serve. 


Image: Ranveer Brar


Prep time: 25 mins 

Cooking time: 25 mins 

Serves: 4 


For Dhokla Mixture 

½ cup Semolina 

4 tbsps yoghurt 

3 tbsps oil 

2 tbsps fruit soda 

Salt to taste 

1 inch ginger, grated 

2 tbsps Carrot pulp 

2 tbsps spinach pulp 

For Tempering: 

1 tbsp mustard seeds 

2 green chillies, slit 

1 sprig of curry leaves 

Chopped coriander for garnish 


1. In a bowl, add semolina, yoghurt, grated ginger, salt, 1 tbsp oil and mix well. Add water to this mixture to form a batter consistency. Keep aside for 20 minutes. 

2. Divide the batter into three separate bowls. Add carrot pulp to one bowl and spinach to the other. Mix well. 

3. Grease a loaf tin with oil. Add water to the steamer and bring it to a boil. Place a stand in it. 

4. Now add fruit soda to each bowl and mix. 

5. Pour the orange coloured batter in the mould first and evenly spread it. Follow it up with the plain white batter on top of this. Spread it gently using a spatula. Finally pour in the spinach batter and spread well. 

6. Place this mould in the steamer and cover it with the lid. Let it cook for 20-25 minutes. Once done, turn off the heat and let cool. 

7. For the tempering heat oil in a small pan, add curry leaves & mustard seeds. Then add the slit green chillies and cook till they turn little brown. 

8. Once the dhokla is cool, gently remove it from the mould and pour the tempering over it. 

9. Cut into 1inch slices and serve hot garnished with chopped coriander leaves. 


Prep time: 20 mins 

Setting time: 1 hour 

Serves: 2 


1 ½ cups milk 

1 ½ cup fresh cream 

1/3 cup sugar 

1 tsp vanilla essence 

3 tsp gelatine powder/ agar agar powder 

¼ tsp pandan extract (for green colour) 

150 gms sweet boondi 

Nuts for garnish 


1. Add milk to a saucepan and heat it on low flame. 

2. In a small bowl add warm water to the gelatin and let it soak until the gelatin blooms and looks grainy. 

3. Once the milk starts to simmer add the soaked gelatin to it and whisk well to avoid lumps. 

4. Add sugar and mix well. Once the sugar is completely dissolved, turn off the flame. 

5. Now add fresh cream and vanilla essence to this and whisk well. Equally distribute this mixture in two separate bowls. 

6. Add the pandan extract to give a green colour to one bowl and mix well. Keep the other mixture plain white. 

7. Take a martini glass, pour in pandan extract coloured mixture first, and let in set in the fridge for 15- 20 mins. 

8. Then pour in the white mixture, again set it for 15-20 mins in the refrigerator. 

9. Once the white layer is set, top it up with boondis for the last orange layer. The boondis will also give a nice crunchy texture to the smooth pannacotta. 

10. Keep the glass in refrigerator for an hour or until the mixture sets completely. 

11. All the three layers should be evidently seen. 

12. Garnish it with chopped nuts or chocolate wedges or cigars. Serve chilled.