6 Natural Ingredients For Tricolour Recipes This Republic Day

Republic Day has a way of nudging us back into the kitchen. There’s something about the tricolour that feels celebratory yet intimate, especially when it finds its way onto our plates. From layered desserts to festive snacks and drinks, tricolour recipes have become a quiet tradition in many homes. And while food colours make it easy to get those bold saffron and green shades, they often come with additives we’d rather avoid. This year, you don’t have to give up the visual drama. Here are 6 simple, natural ingredients that bring the tricolour alive.

Natural Ingredients To Make Tricolour Recipes

1. Turmeric

Turmeric is the easiest place to start. Its warm yellow tone mirrors the saffron band of the flag beautifully. A tiny pinch is enough to colour batters, rice, or dough. It works especially well in savoury dishes like poha, lemon rice, khichdi, idli batter, savoury pancakes, or even homemade bread rolls. If you’re using it in sweets, mix it with a little warm milk or water before adding it so the colour blends evenly without overpowering the taste

2. Kashmiri Red Chilli Water

If you want a richer saffron-orange shade instead of bright yellow, Kashmiri red chillies are a brilliant natural option. Soak a few deseeded chillies in warm water, blend them, and strain the liquid. What you get is a vibrant colour with very mild heat. This works beautifully in savoury tricolour dishes, like dhokla, tandoori paneer, cutlets, or spiced buns.

3. Carrot Puree

Carrots bring a cheerful orange tone that sits comfortably in the saffron zone of the tricolour. Steam or boil them until soft, then blend into a smooth puree. This is ideal for desserts, like halwa layers, kheer, shrikhand, pancakes, cakes, or even cheesecake jars. Carrot puree adds natural sweetness and keeps textures moist

4. Spinach Puree

Spinach is the most dependable option for the flag’s green band. To keep the colour bright, blanch the leaves briefly and plunge them into ice-cold water before blending. This helps lock in that fresh green shade. Spinach puree works well in savoury recipes like dosa and idli batter, parathas, pasta dough, cutlets, or even green rice

5. Coriander And Mint Paste

If you want a brighter and more aromatic green, coriander and mint are perfect. Blend fresh leaves with a little water or lemon juice to make a smooth paste. This is ideal for chutneys, sandwich spreads, dips, tricolour dhoklas, chaat plates, and savoury parfaits. The colour instantly lifts the dish, and the freshness makes everything taste lighter and more festive

6. Matcha Or Green Tea Powder

Matcha is a lovely natural choice for colourful desserts with a modern twist. Just a small amount gives a soft, elegant green shade. It works best in cakes, cookies, cheesecakes, panna cotta, and laddoos, especially when paired with white chocolate, coconut, or condensed milk. The flavour is slightly earthy, so it feels more grown-up and refined.

Tricolour recipes don’t need artificial shortcuts. With these natural ingredients, your food stays vibrant, flavourful, and meaningful.

Cover Image Courtesy: Canva/Arundhati Sathe