5 tricolour recipes to celebrate Republic Day

In a tough year, the kitchen has brought many joys. On Republic Day, simple dishes get a tri-colour twist with these recipes by Delhi-based chef Anil Dahiya: Tri-Colour Burfi Recipe: Ingredients: 250 grams cashew nuts, 150 grams almonds, 750 grams sugar, 300 grams ghee, 1 cup milk, 10 green cardamoms, 1/4 tsp saffron powder, 1/4 tsp green food colour powder, 1/4 tsp orange or red food colour powder Method: Soak cashews and almonds separately for half an hour, then drain and peel almonds. Tiranga Halwa: Ingredients: For spinach halwa: 2 cups spinach, 1 tbsp pure ghee, 1 tsp crushed cardamom, 4 tsp sugar-free sugarlite, 2 cups milk For cucumber halwa: 2 medium-sized cucumbers peeled and rinsed, 2 tbsp khoya, 3 tsp ghee, 1/2 tsp cardamom powder, 4 tbsp sugar-free sugarlite, 1 1/2 cup milk For carrot halwa: 2 small carrots peeled and rinsed, 1/2 tsp cardamom powder, 1 1/4 cup milk, 1 tbsp ghee, 4 tbsp sugar-free sugarlite, handful of dry fruits Method: Melt the ghee in a pan and add spinach puree. Tiranga Rice Dhokla: Ingredients: 4 cups idli batter, 1 cup spinach puree, 1 tsp ginger paste, 2-3 green chillies paste, 1 tbsp gun powder, 1/2 tsp Kashmiri chilli powder, 1 small ginger piece, 2 tsp cooking oil For garnishing: 4 tbsp grated coconut, freshly chopped coriander leaves For seasoning: 1 tsp mustard seeds, a few curry leaves, 1 tsp oil Method: Pour the batter into a big bowl, add salt, and divide into three equal parts. Tricolour Sandwich: Ingredients: 6 bread slices and some butter For the green layer: 2 tbsp mint chutney, 1/2 cup grated paneer, salt to taste For the orange layer: 10 orange cherry tomatoes, 2 tbsp mayonnaise, salt to taste Method: Chopped the cherry tomatoes and set it aside.