From Azadi Aam Panna To Kesar Kaju Katli, 8 Colourful Recipes To Celebrate Independence Day

Independence Day in India isn’t just about flags, speeches, and parades; it’s also about celebrating the many flavours that make our country special. So, we have lined up delicious creations for you that are as much a feast for the eyes as they are for the soul. Whether you’re cooking for family, hosting friends, or just treating yourself, these recipes will make your Independence Day celebrations deliciously memorable.

Best Independence Day Recipes

1. Shaam Savera By Chef Guntas Sethi

Spinach Kofta (Shaam – the outer dark layer)

Ingredients:

• 250 g blanched and finely chopped fresh spinach
• 1 tsp garlic paste
• ½ tsp cumin seeds
• 2 tbsp breadcrumbs
• 1 tbsp grated Parmigiano Reggiano PDO from Italy
• Salt and pepper to taste
• 1 tsp Azeite de Trás-os-Montes PDO from Portugal for sautéing

Method:

1. Heat Portuguese olive oil in a pan and add cumin seeds & garlic paste.
2. Stir in chopped spinach and cook until all the moisture evaporates.
3. Mix in breadcrumbs & grated Parmigiano to bind.
4. Once it cools down, divide it into 6 portions to wrap around the cheese filling.

Cheese Filling (Savera – the inner light core)

Ingredients:

• 100 g Feta PDO from Greece
• Cracked black pepper to taste

Method:

1. Mash the feta until creamy and season with pepper.
2. Roll the mix into 6 small balls (1.5–2 cm).
3. Wrap each ball in spinach mix to form smooth koftas.
4. Optionally, lightly dust with flour & shallow fry until golden, or bake at 180°C for 10–12 min.

Tomato Cream Gravy 

Ingredients:

• 2 tbsp Aceite de la Rioja PDO olive oil from Spain
• 1 finely chopped small onion
• 2 minced garlic cloves
• 400 ml tomato purée
• 1 tsp Szentesi paprika PGI from Hungary
• Salt, pepper, and sugar to balance acidity
• 2 tbsp mascarpone cheese from Italy
• Pinch of garam masala 

Method:

1. Heat Spanish olive oil and sauté onion & garlic until golden.
2. Add tomato purée, paprika, salt & sugar and simmer for 10–12 min.
3. Stir in mascarpone for creaminess and cook until silky.
4. Slice the koftas to reveal the white core and place them over warm tomato gravy. Garnish with coriander and enjoy this Independence Day recipe.

2. Azadi Aam Panna By Anurag Gupta, Mixologist, Smoke Lab Vodka

Ingredients:

• 60 ml Smoke Lab Green Chilli Mango Vodka
• 30 ml homemade aam panna
• 15 ml lime juice
• Red chilli powder & salt for rimming
• Slice of raw mango for garnish

Method:

1. Rim an Old Fashioned glass with red chilli & salt.
2. Add vodka, aam panna & lime juice into a shaker with ice.
3. Shake well & fine strain into the glass.
4. Garnish with a raw mango slice dusted with chilli salt and serve chilled.

3. Kesariya Kaju Katli By Chef Neha Deepak Shah

 

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Ingredients:

• 250 g finely powdered cashews
• 3 tbsp milk powder
• 200 g sugar
• ⅓ cup water
• ¼ cup chopped pistachios
• Pinch saffron soaked in 1 tbsp warm water
• Silver varq for decoration

Method:

1. In a deep pan, heat sugar & water until it forms a 1-string consistency syrup.
2. Add milk powder, cashew powder, and saffron water. Mix well to form a lump-free mixture.
3. Stir in chopped pistachios and cook it on low heat, stirring constantly, until the mixture leaves the sides of the pan.
4. Transfer the mixture to a parchment sheet. Using the sheet, knead gently until smooth like dough.
5. Roll out the dough into a thin layer and apply silver varq evenly.
6. Once cool, cut into diamond shapes, and share this delicious recipe with your loved ones this Independence Day.

4. Your Independence Day Tricolour Matcha By Bree Matcha

Ingredients:

• 1 cup almond milk
• 3–4 saffron strands
• 1 tsp honey/jaggery syrup
• ½ cup coconut milk
• 1 tsp ceremonial-grade matcha powder
• ½ cup water
• Ice cubes

Method:

1. Heat almond milk until warm. Add saffron strands & honey and let it steep until golden. This is your orange layer.
2. Fill a tall glass with ice cubes and pour in saffron milk gently.
3. Slowly add coconut milk to form a white middle layer.
4. Whisk matcha with water until frothy and pour over the top as the green layer. Your tricolour Independence Day drink is ready to enjoy!

Also Read: 21 Independence Day Menus Across India That Capture The Flavours Of Freedom

5. Freedom 79 By Anurag Gupta, Mixologist, Smoke Lab Vodka

Ingredients:

• 1 oz Smoke Lab Classic Vodka
• ½ oz lemon juice
• ¼ oz sugar syrup
• Brut Champagne to top

Method:

1. Shake vodka, lemon juice, and sugar syrup with ice until chilled.
2. Strain into a chilled champagne flute.
3. Top up with Brut Champagne, pouring gently to retain bubbles.
4. Garnish with a lemon spiral and enjoy.

6. Broccoli Tikki With Balsamic-Glazed Figs And Orange-Chilli Reduction By Chef Ajay Chopra

Ingredients:

Broccoli Tikki (Green Layer):

• 1½ cups blanched & chopped broccoli 
• 1 boiled and mashed potato
• 1½ tbsp cornflour
• Salt & pepper to taste
• Olive oil from Portugal for shallow frying

Stuffing (White Centre):

• 2 tbsp crumbled goat cheese from Spain
• ¼ tsp garam masala
• ¼ tsp red chilli powder
• 1 tbsp chopped coriander
• 1 tbsp chopped dried cranberries
• 1 tbsp toasted and chopped cashews 

Orange-Chilli Reduction (Saffron Layer):

• ½ cup fresh orange juice
• ½ tsp orange zest
• 1 tsp sugar
• ½ tsp chopped fresh red chilli
• Pinch salt
• 1 tsp chopped coriander 

Balsamic-Glazed Figs:

• 4 fresh halved figs from Bulgaria
• 2 tbsp Aceto Balsamico di Modena PDI from Italy
• 1 tsp brown sugar
• 1 tsp olive oil

Method:

1. Combine broccoli, potato, cornflour, salt & pepper and let it chill for 10 minutes.
2. Mix all the stuffing ingredients and roll the mixture into small balls.
3. Wrap the stuffing with the broccoli mixture to form round tikkis. Shallow fry them until golden on both sides.
4. Sear the figs in olive oil, add balsamic & sugar, and reduce until glossy.
5. To prepare the reduction, simmer orange juice, zest, sugar & chilli until thick and then season it.
6. Plate the tikkis with glazed figs, drizzle the reduction around, and garnish with microgreens.

7. Tricolour Acai Bowl By Bree Matcha

Ingredients:

• ½ cup cream + pinch turmeric (orange)
• ½ cup banana + ½ cup coconut yogurt (white)
• ½ cup spinach + 1 tsp matcha + ½ cup almond milk (green)
• Sliced dry fruits, nuts, and chia seeds for toppings

Method:

1. Blend cream & turmeric until smooth and set it aside.
2. Blend banana & coconut yoghurt and set it aside.
3. Blend spinach, matcha & almond milk and set it aside.
4. Layer orange, white, and green in a bowl, and top it with nuts & seeds.

8. Palak Paneer Rice Bowl By Saloni Kukreja

 

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Ingredients:

• 250 g sliced paneer
• Marinade: salt, pepper, 1 tsp ginger-garlic paste, ½ tsp cumin, ¼ tsp turmeric, ½ tsp garam masala
• 2 tbsp atta
• 2 tbsp butter
• 1 chopped onion
• 1 chopped green chilli
• 3 chopped garlic cloves
• 1 cup milk (adjust as needed)
• 1.5 cups chopped spinach
• Roasted broccoli, carrot, zucchini
• Rice mixed with coriander, lime & butter

Method:

1. Marinate the paneer in the spices for 20–30 minutes.
2. Pan-fry the sliced paneer until it’s golden on both sides.
3. In the same pan, sauté onion, garlic & chilli. Add butter & atta to it and cook briefly.
4. Slowly whisk in milk to make a smooth sauce. Add spinach to the sauce and cook until it’s wilted.
5. Blend it into a silky sauce.
6. Assemble the rice bowl with rice at the base, roasted veggies on the side, paneer on top, and sauce drizzled generously.

These brilliant recipes will make your Independence Day spread as vibrant as the occasion itself!

Cover Image Courtesy: Supplied