Indepence Day Special 3 colored Sweets and Rice items … Ingredients and how to prepare methods

August 17th, 2010| In India.

Indepence Day Special 3 colored Sweets and Rice items … Ingredients and how to prepare methods

Bahaar-e-tirangaa

Bahaar-e-tirangaa

Ingredients:  Apples  – 2, Papaya – 100 grams, Rice flour – 50 grams,  Milk – ½ liter, Cardamom powder – ¼ tea spoon, Almonds – 4, Khoya – 2 tea spoons, Ghee – 2 tea spoons, Sugar – 80 grams, Pista – 5.

Preparation:  Boil the milk.  Add sugar and keep it on a low flame.  Add rice flour and keep it on low flame till the milk reduces to half quantity.  Now add Apple pulp, Papaya pulp and mix it well.  Add khoya, ghee and cook it for two minutes.  Divide the mixture into three portions add the colours of the flag in each portion.  Arrange them in the order of colours of the Indian flag.

Tiranga Rava kesari

Tiranga Rava kesari

Ingredients:  Roasted soozi – 1 cup, Sugar – 1 cup, milk – 2 cups, Cardamom powder – ½ tea spoon, Ghee – 3 tea spoon, food colour – 2 or 3 drops, Cashew and Kishmish for garnishing.

Preparation:  Fry cashew and kishmish in ghee and keep aside. Boil milk.  Add rava slowly to the milk.  When the rava is half boiled add sugar.  Mix well.  Add Cardamom powder. Divide the mixture into 3 portions and add three food colours to them.  Garnish with cashew and kishmish.

 

Gulshan-e-tirangaa

Gulshan-e-tirangaa

Tomato rice

Ingredients:  Rice – ½ cup, sliced tomato – 1 cup, Sliced onion – 1 cup, Green chillies – 2, Red chilli powder – ¼ tea spoon, turmeric – 1 pinch, Mustard seeds – ½ tea spoon, Jeera – ½ tea spoon, Ginger – small piece, Garlic -2 pods, Oil or Ghee – 2 tea spoons.

Preparation:  Wash and soak the rice for 15 minutes.  Take a pan and heat oil.  Fry mustard seeds, jeera and curry leaves.  Add ginger and garlic and fry for another minute.  Fry green chillies and onion till golden brown.  Then add sliced tomato.  Mix well after adding salt, red chillli power and turmeric.  Let the tomatoes become soft.  Then add rice and mix well.  Pour one and a half cup of water.  Keep it on a low flame till the rice is done.

Jeera rice

Ingredients: Rice – ¼ kg, Jeera – 1 tea spoon, Bay leaves – 1, cloves – 2, cinnamon – small piece, onions – ½ cup, salt as per taste

Preparation: Wash the rice and soak them.  Take a pan and heat ghee.  Fry onions, bay leaves, cloves, jeera and cinnamon.  Add rice, salt and water to the mixture and cover it with a lid.  Cook on a slow flame till the rice is d

 

 

Pudina Rice

Ingredients: Rice – 1 cup, ginger, garlic paste – ½ tea spoon, Nutmeg powder – ½ tea spoon, pudina  leaves – ½ cup,  Green chillies – 2, Ghee – 3 tea spoons, oil – 1 tea spoon.

Preparation: Wash the rice and soak it for half an hour.  Grind pudina leaves and green chillies and keep it aside.  Drain the water.  Heat ghee in a pan.  Fry the drained rice for five minutes.  Keep the rice aside.  Heat 2 spoons of ghee. Add jeera, nutmeg powder.  Put sliced onions and fry them till golden brown.  Fry ginger, garlic paste.  Then add pudina paste to it.  Add three cups of water and let them boil.  Add salt, rice and cover with a lid.  Cook for ten minutes on a slow flame.

Arrange tomato rice, jeera rice and pudina rice in the order of colors resembling the Indian flag.  Serve with Raitha.

Triwarna utappam

Triwarna utappam

Ingredients : Urad dal – 1 cup, Rice – 3 cups, chopped ginger – 1 tea spoon, chopped onions – 1 cup, chopped capsicum – 1 cup, grated carrot – 1 cup, curry leaves – 2, chopped green chillies – 3 tea spoons, salt, oil as per the taste.

Preparation: Soak urad dal and rice separately for 5 -6 hours.  Grind the separately and mix well.  Add salt to it and leave it overnight.  Take a bowl and mix green chillies, chopped onions, curry leaves and chopped ginger.  Heat tawa.  Spread the flour on the tawa evenly like a thick dosa.  Roast the dosa on both sides.  Spread grated carrot, chopped onions and chopped capsicum on the utappam.  Serve hot with chutney.

 

Triwarna chuduwa

Triwarna chuduwa

Boondi

Ingredients :  Gram flour (Besan) – 1 cup, water – ¼ cup, green chillies – 3, curry leaves – 2, red chilli powder – 1 tea spoon, oil – required to deep fry.

Preparation: Take gram flour (besan) in a bowl and mix with water and salt. Keep it aside for ten minutes.  Heat oil in a frying pan.  Place skimmer on the pan.  Pour the batter over a skimmer.  Round boondi will come in the oil. Take out the boondi and put them on a tissue paper.  Sprinkle red chilli powder, curry leaves and chopped green chillies.  Mix well.

Fried rice flakes

Ingredients: Rice flakes – 1 cup, green chillies – 3, Curry leaves – 2, salt and oil.

Preparation: Heat oil in a pan and fry the rice flakes.  Spread them on tissue paper to remove excess oil.  Take them in a bowl.  Add curry leaves, salt and mix well.

Gongura rice flakes

Ingredients : Rice flakes – 1 cup, green chillies – 3, curry leaves – 2, Gongura leaves – 1 cup, salt and oil.

Preparation: Wash gongura leaves let the dry in a shade.  Fry the leaves in a little oil and grind them to a paste.  Mix the fried rice flakes in this paste.  Add salt, curry leaves and chopped green chillies.

Arrange boondi, fried rice flakes and gongura rice flakes in the order of colours of Indian flag.

Carrot, Dry fruit tirangaa sweet

Carrot, Dry fruit tirangaa sweet

Carrot halwa

Ingredients: Carrot – ½ kg, milk – ½ liter, khoya – 20grams, cardamom – 4, water – ½ cup, ghee – 3 tea spoons, kishmish – 2 tea spoons, Almond – 2 tea spoons, Pista – 2 tea spoons, sugar – ¼ kg.

Preparation: Wash the carrots.  Soak kishmish for half an hour in water.  Cut dry fruits in to small pieces.  Boil water in a pan and add grated coconut to it.  Cook for 5 – 6 minutes. Add milk to it cook for half an hour on a slow flame stirring occasionally.  Add sugar to this mixture.  Cook till milk becomes thick.  Add khoya, ghee and cook for another 2 -3 minutes.  Mix all the dry fruits.  Garnish with pista and almonds.

Cashew halwa

Ingredients: Cashew – ½ cup, milk – 2 cups, sugar – 60 grams, nutmeg powder – a pinch, ghee – 3 tea spoons,  cardamom powder – 1 tea spoon, water – ¼ liter.

Preparation: Boil water and cook cashew for 2 minutes.  Strain the water.  Grind the cashew like a paste.  Boil milk in a thick pan and add cashew paste and sugar.  Cook for five minutes.  Add ghee and cardamom powder and keep it aside.

Pista halwa

Ingredients: Pista – ½ cup, milk – ¼ cup, water – 250 ml, sugar – 60 grams, cardamom – 4, ghee – 3 tea spoons, pista – 3 tea spoons.

Preparation: Boil water and pista two it.  Cook for two minutes.  Peel the pistas and paste them.  Boil milk in a thick pan.  Add pista paste and sugar.  Cook on a slow flame for five minutes.  Mix ghee and cardamom powder.  Transfer to a serving plate and garnish with pista pieces.

Arrange carrot halwa, cashew halwa and pista halwa the order of colours of Indian flag.

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