Last-Minute Delightful Tricolour Treats: Celebrate India's 77th Independence Day With These Recipes

These three mouthwatering treats are sure to add a festive touch to your Independence Day gathering and make your children fall in love with the symbolic colours of our nation's flag.

Treat your family and friends to a delectable spread of dishes.

Source : Getty

As India marks its 77th Independence Day, families across the nation are coming together to celebrate this occasion. If you're wondering what to serve your guests on this special day, we've got you covered. Treat your family and friends to a delectable spread of dishes that not only satisfy your taste buds but also showcase the vibrant tricolour combination, invoking a sense of patriotism and joy. These three mouthwatering treats are sure to add a festive touch to your Independence Day gathering and make your children fall in love with the symbolic colours of our nation's flag.

Recipe 1: Thandai Semifreddo (Organic Tricoloured)

(Recipe By: Chef Vijay Kumar, Commi, Bakery and Confectionery, Araiya Palampur) 

About the dish: Semifreddo—Italian for "half-cold" or "half frozen"—was named after its distinct texture. Despite the fact that it is technically frozen, the Italian dessert remains soft and creamy. Semifreddo, unlike ice cream, is not churned. Semifreddo, unlike ice cream, is moulded and sliced, usually in a metal loaf pan.

Ingredients:

• Thandai Mix
• 3/4 cup cold heavy whipping cream
• 3/4 cup granulated sugar
• 1/4 cup water
• Finely crushed, more for garnish, if desired 2 tablespoons finely chopped almonds
• 2 tablespoons sliced almonds
• Use natural colours to add a tricolour touch to your Semifreddo

Method: 

• Prepare the Thandai Mix: In a bowl, mix 2 tablespoons of finely crushed Thandai Mix with 1/4 cup of water to create a paste. Set aside.
• Prepare the Simple Syrup: In a small saucepan, combine 1/4 cup of granulated sugar and 1/4 cup of water. Heat over medium heat, stirring until the sugar dissolves completely. Allow the syrup to cool.
• Whip the Cream: In a mixing bowl, using an electric mixer, whip the cold heavy whipping cream until soft peaks form. Gradually add the cooled simple syrup while continuing to whip until stiff peaks form. Be careful not to overwhip.
• Add Condensed Milk: Gently fold in the sweetened condensed milk into the whipped cream mixture until well combined.
• Divide and Add Colours: Divide the mixture into three equal portions. Add natural food colours to each portion to represent the tricolour of the Indian national flag. Use saffron for orange, spinach or pistachio paste for green, and beetroot juice for red. Mix well until the desired colours are achieved.
• Layer the Semifreddo: Prepare a loaf pan or a rectangular container with parchment paper lining. Start by layering the green mixture at the bottom, followed by the white mixture in the middle, and the orange mixture on top.
• Add Almonds: Sprinkle the finely chopped almonds evenly over the top of the orange layer. Press slightly so they adhere to the mixture.
• Freeze: Cover the pan with plastic wrap or aluminum foil and place it in the freezer. Allow the Semifreddo to freeze for at least 6 hours or until firm.
• Serve: To serve, remove the Semifreddo from the freezer and let it sit at room temperature for a few minutes. Use the parchment paper overhang to lift the Semifreddo out of the pan. Slice and garnish with sliced almonds and extra Thandai Mix if desired.
• Enjoy: Indulge in the delightful Tricolour Thandai Semifreddo, celebrating India's Independence Day with a delicious and patriotic treat!

Recipe 2: Tricolour Risotto

(Recipe By: Chef Avinash Nalawade, Chef De Cuisine, Courtyard by Marriott, Navi Mumbai)

About the dish: Risotto is a traditional Italian rice dish made with Arborio rice, a short-grained, starchy variety of rice. On a dinner plate, a properly cooked risotto should form a soft, creamy mound—it should not run across the plate, nor should it be stiff or gluey. While it is not difficult, a few key tips will help you make restaurant-quality risotto at home.

Ingredients: 

For Saffron Risotto: 

• 60g Arborio rice
• 120ml vegetable stock
• 15ml olive oil
• 15g onion
• 10g garlic
• 1g saffron strands
• 15ml milk
• 3g thyme
• 30g butter
• 60g Parmesan cheese
• 20ml fresh cream
• 2g green olives (for garnish)

For Cheesy Risotto: 

• 60g Arborio rice
• 120ml vegetable stock
• 15ml olive oil
• 15g onion
• 10g garlic
• 3g thyme
• 30g butter
• 160g Parmesan cheese
• 20ml fresh cream
• 2g green olives (for garnish)

For Spinach Risotto: 

• 60g Arborio rice
• 120ml vegetable stock
• 60g spinach paste
• 30g coriander paste
• 15ml olive oil
• 15g onion
• 10g garlic
• 3g thyme
• 30g butter
• 40g Parmesan cheese
• 20ml fresh cream
• 2g microgreens (for garnish)

Method: 

• Heat a non-stick pan and add cooking oil. Sauté finely chopped onion and garlic until aromatic.
• Add Arborio rice to the pan and sauté until the rice is well-coated with oil.
• Begin adding vegetable stock little by little, allowing the rice to absorb the liquid before adding more.
• Prepare a basic risotto base by adding thyme and butter to the cooked rice, creating a creamy and flavorful mixture.
• Finish the risotto by incorporating fresh cream and grated Parmesan cheese, enhancing the richness and texture.
• Divide the finished risotto into three equal parts.
• In the first part, stir in spinach and coriander paste, infusing vibrant green hues and earthy flavors into the risotto.
• For the second part, add saffron to create a safronaise risotto, showcasing the warm golden tones of the Indian flag.
• Enhance the third part by adding extra cheese, resulting in a decadent and cheesy risotto.
• Arrange each type of risotto on a plate, creating a tricolour presentation that reflects the Indian flag's iconic colours.
• Garnish each plate of risotto with a sprinkle of microgreens, a few sliced green olives, and delicate Parmesan shavings.

Recipe 3: Freedom Slurpee Drink

(Recipe By: Mixologist Anurag Godbole Wine Sommelier and Bar Manager at Nksha Restaurant Churchgate)

About the dish: A slurpee (also spelt slushie and, less commonly, slushee) is a beverage made of flavoured ice and a drink that is similar to granitas but has a more liquid composition. It's also known as a slush, a slurpee, a frozen beverage, or a frozen drink.

Ingredients: 

• Vetiver syrup - 1 oz
• Cardamom infused coconut cream - 1 oz
• Passion fruit infusion - 1 oz

For Cardamom and Coconut Infusion:

• Combine 30 ml of coconut cream and 1 teaspoon of cardamom powder.
• Blend the mixture to create a light and foamy cardamom-coconut infusion.

For Vetiver Syrup:

• Soak a bunch of vetiver roots in water overnight to release the aroma and flavour.
• Create a syrup using a 1:1 proportion of sugar and water.
• Use 1 bunch of vetiver, soak in water, then soak in sugar.
• Combine 100 ml of water and 100 ml of sugar for the syrup.
• Simmer the mixture until the sugar is dissolved to create vetiver-infused syrup.

Method:

For Passion Fruit Infusion:

• In a saucepan, cook 200 gm of fresh passion fruit pulp with 20 gm of sugar.
• Cook the mixture on very low heat to avoid muting the freshness of passion fruit (high heat can affect the flavour).
• Once cooked, strain the mixture to remove seeds and solids, leaving a smooth infusion.

For Making the Drink:

• Prepare a martini glass and fill it with crushed ice.
• Layer the drink in the glass:
• Start by pouring Vetiver syrup.
• Next, add the cardamom-infused coconut cream.
• Finish by pouring the prepared passion fruit infusion over the layers.
• The result is a refreshing and cold slurpy drink with a delightful combination of flavors.