Serving the Tricolour: Dishes that Celebrate India

• Fresh oranges – 3 to 4 medium (to extract ½ cup juice)
• Kiwi – 2 medium, peeled and chopped
• Fresh mint leaves – 4 to 5 small leaves
• Fresh limes – 3 to 4 (to extract ¼ cup juice)
• Sugar syrup – 3 tbsp (adjust to taste)
• Cold water – as required
• Ice cubes – as required

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      Orange Layer

• Juice the fresh oranges and strain lightly to remove seeds.
• Mix ½ cup fresh orange juice with 1 tbsp sugar syrup.
• Chill well so the layer stays bright and slightly thick.

      White Layer

• Juice the fresh limes and strain.
• Mix lime juice with 1 tbsp sugar syrup and cold water to balance the sharpness.
• Stir until clear and refrigerate.

       Green Layer

• Blend chopped kiwi with mint leaves, remaining sugar syrup, and a splash of cold water.
• Strain thoroughly to remove seeds and fibres.
• Chill before assembling.

      Assemble the Tiranga Mocktail:

1. Take a tall transparent glass and add ice cubes.
2. Pour the orange layer first and allow it to settle.
3. Slowly pour the white lime layer over the back of a spoon to form a distinct middle layer.
4. Gently pour the green kiwi-mint layer last, using the same spoon method. Serve immediately.

Tip: Always use freshly squeezed juices for the best colour, flavour, and clarity. Chilled liquids and slow pouring are key to achieving clean tricolour layers. Avoid stirring after assembly to preserve the visual appeal.

• Basmati rice – 1 cup
• Carrot – ½ cup, grated
• Spinach puree – ½ cup
• Paneer cubes – ½ cup
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Ghee – 2 tbsp
• Salt – to taste
• Water – 2 cups

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1. Cook rice separately and divide into three portions.
2. Sauté the carrot puree in ghee and mix it into one portion.
3. Gently fold paneer cubes into the second portion.
4. Heat the spinach puree with ghee in a pan, add salt and mix the third portion of rice.
5. Layer all 3 rice carefully on a plate. 

     Note: Avoid over-mixing to maintain clean tricolour layers.

• Fresh cream (chilled) – 1½ cups
• White chocolate – ¾ cup, chopped
• Powdered sugar – 3 tbsp
• Orange fruit purée – as needed
• Kiwi fruit puree – 2 tbsp
• Vanilla essence – ½ tsp
• Clear glasses or dessert cups – 6

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1. Melt the white chocolate using a double boiler or microwave. Allow it to cool slightly. 
2. In a bowl, whip the chilled fresh cream with powdered sugar until soft peaks form. 
3. Gently fold in the melted chocolate and vanilla essence.

      Divide the mousse: Split the mousse evenly into three bowls.

      Flavour and colour:

1. Orange layer: Mix in orange fruit purée.
2. White layer: Keep plain vanilla flavoured
3. Green layer: Mix in kiwi purée.

     Assemble the layers:

1. Spoon the orange mousse into serving cups and refrigerate for 10–15 minutes to set slightly. Add the white layer and chill again. Finish with the green layer.

     Chill and serve:

1. Refrigerate the assembled mousse cups for at least 1 hour before serving.

     Tip: For best results, use chilled cream and allow each layer to set slightly before adding the next to keep colours distinct.

• All-purpose flour – 1½ cups
• Baking powder – 1½ tsp
• Salt – a pinch
• Unsalted butter – ¾ cup (softened)
• Powdered sugar – 1 cup
• Eggs – 4 (room temperature)
• Vanilla essence – 1 tsp
• Milk – ¼ cup
• Orange food colour or saffron-infused milk – as needed
• Green food colour or spinach/pista paste – as needed

      For the Fresh Cream Frosting:

• Fresh cream chilled – 2 cups
• Fresh cream chilled – 2 cups
• Vanilla essence – 1 tsp

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1. Preheat the oven to 180°C. Grease and line three identical cake tins, or prepare one tin and bake in batches.
2. Sieve together all-purpose flour, baking powder, and salt. Keep aside.
3. In a large bowl, beat butter and powdered sugar until light, pale, and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla essence.
5. Fold in the dry ingredients gently, alternating with milk, to form a smooth batter. Do not overmix.
6. Divide the batter evenly into three bowls. Leave one plain for the white layer. Add orange food colour to one bowl. Add green colour to the third bowl.
7. Pour each batter into prepared tins. Bake at 180°C for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.

      Prepare the Fresh Cream Frosting: 

1. Ensure the cream, bowl, and whisk are well chilled. Whip the cream on medium speed until it thickens.
   
2. Add powdered sugar and vanilla essence. Continue whipping until soft to medium peaks form. Do not overwhip.
3. Divide the batter evenly into three bowls. Leave one plain for the white layer. Add orange food colour to one bowl.

      Assemble the Cake:

1. Place the green sponge layer on a serving plate. Spread a thin layer of fresh cream frosting. Place the white layer on top, frost lightly, then place the orange layer.
2. Decorate the cake using piping bags filled with orange, white, and green icing to reflect the Indian flag colours and chill for 15–20 minutes. Add a simple Ashoka Chakra design using blue icing cream.
3. Chill the cake for 30 minutes before slicing for clean tricolour layers.

      Note: Always frost the cake only after the sponge has cooled completely. Store refrigerated and consume within 24 hours for the best taste and texture.

• Mawa – 1 cup
• Powdered sugar – ½ cup
• Cardamom powder – ¼ tsp
• Pistachio powder – 2 tbsp
• Saffron or turmeric – a few strands
• Ghee – 1 tbsp

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1. Heat mawa and ghee on a low flame until soft.
2. Add sugar and cardamom, mix well.
3. Divide the mixture into three portions. 
4. Keep one portion white.
5. Add kesar-infused milk to one portion for the orange colour.
6. Pista paste to another for the green colour. Shape the mixture into pedas.
7. Garnish with almond slivers.
8. Store refrigerated and consume within 2 days.

• Semolina (sooji) – 1½ cups
• Curd– ¾ cup
• Baking soda – ½ tsp
• Salt – ½ tsp (to taste)
• Warm water – ½ cup (as needed)
• Spinach purée – ¼ cup
• Carrot puree purée – ¼ cup
• Ghee– 1 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – 6–8
• Green chilli – 1, slit

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1. In a bowl, mix semolina, curd, salt, and warm water to form a thick, smooth batter. Rest for 10–15 minutes. Stir in baking soda just before steaming.
2. Divide the batter evenly into three bowls. 
3. Mix carrot purée into one bowl for the orange layer, spinach purée into the second for the green layer, and keep the third plain for the white layer.
4. Grease a square tin. Pour in the orange layer and steam for 5-6 minutes until set. 
5. Add the white layer and steam for another 5–6 minutes. 
6. Finish with the green layer and steam for 8–10 minutes, or until cooked through.
7. Heat oil, add mustard seeds and let them crackle. Add curry leaves and slit chilli, sauté briefly.
8. Cool slightly, unmould the dhokla, drizzle with tadka, slice, and serve. Steam each layer gently to keep colours distinct and texture soft. Serve warm for the best flavour.