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Three recipes from celebrity chef Ranveer Brar in order to commemorate India’s 73rd Republic Day

by Aiden

Tri-colour treats for the occasion!

Republic Day commemorates the day that India’s constitution came to effect, one which marks India’s freedom and independence as a newly-formed republic. While the main celebrations are usually held in New Delhi, India, members of the Indian diaspora around the world often find a way to honour the day with parades and tri-colour decorations. Add a patriotic twist to your celebrations with these three recipes shared by Chef Ranveer Brar, a renowned celebrity chef and TV personality.


Prep time: 20 mins
Setting time: 1 hour
Serves: 2 


  • 1 ½ cups milk
  • 1 ½ cup fresh cream
  • 1/3 cup sugar
  • 1 tsp vanilla essence 
  • 3 tsp gelatine powder/ agar agar powder
  • ¼ tsp pandan extract (for green colour)
  • 150 gms sweet boondi
  • Nuts for garnish


  1. Add milk to a saucepan and heat it on low flame. 
  2. In a small bowl add warm water to the gelatin and let it soak until the gelatin blooms and looks grainy.
  3. Once the milk starts to simmer add the soaked gelatin to it and whisk well to avoid lumps.
  4. Add sugar and mix well. Once the sugar is completely dissolved, turn off the flame.
  5. Now add fresh cream and vanilla essence to this and whisk well. Equally distribute this mixture in two separate bowls. 
  6. Add the pandan extract to give a green colour to one bowl and mix well. Keep the other mixture plain white.
  7. Take a martini glass, pour in pandan extract coloured mixture first, and let in set in the fridge for 15- 20 mins.
  8. Then pour in the white mixture, again set it for 15-20 mins in the refrigerator. 
  9. Once the white layer is set, top it up with boondis for the last orange layer. The boondis will also give a nice crunchy texture to the smooth pannacotta. 
  10. Keep the glass in refrigerator for an hour or until the mixture sets completely. 
  11. All the three layers should be evidently seen.
  12. Garnish it with chopped nuts or chocolate wedges or cigars. 
  13. Serve chilled. 


Prep time: 25 mins
Cooking time: 25 mins
Serves: 4


For Dhokla Mixture

  • ½ cup Semolina
  • 4 tbsps yoghurt
  • 3 tbsps oil
  • 2 tbsps fruit soda
  • Salt to taste
  • 1 inch ginger, grated
  • 2 tbsps Carrot pulp
  • 2 tbsps spinach pulp 

For Tempering:

  • 1 tbsp mustard seeds
  • 2 green chillies, slit
  • 1 sprig of curry leaves
  • Chopped coriander for garnish 


  1. In a bowl, add semolina, yoghurt, grated ginger, salt, 1 tbsp oil and mix well. Add water to this mixture to form a batter consistency. Keep aside for 20 minutes.
  2. Divide the batter into three separate bowls. Add carrot pulp to one bowl and spinach to the other. Mix well.
  3. Grease a loaf tin with oil. Add water to the steamer and bring it to a boil. Place a stand in it. 
  4. Now add fruit soda to each bowl and mix. 
  5. Pour the orange coloured batter in the mould first and evenly spread it. Follow it up with the plain white batter on top of this. Spread it gently using a spatula.
  6. Finally, pour in the spinach batter and spread well.
  7. Place this mould in the steamer and cover it with the lid. Let it cook for 20-25 minutes. Once done, turn off the heat and let cool.
  8. For the tempering heat oil in a small pan, add curry leaves & mustard seeds. Then add the slit green chillies and cook till they turn little brown. 
  9. Once the dhokla is cool, gently remove it from the mould and pour the tempering over it.
  10. Cut into 1 inch slices and serve hot garnished with chopped coriander leaves.


Cooking time: 20 mins
Serves: 2


  • 4 bread slices, corners sliced
  • ½ cup cabbage, shredded
  • ½ cup carrot, grated
  • 1-cup mayonnaise
  • 2 tbsps schezwan sauce
  • 2 tbsps mint chutney
  • Salt to taste
  • 2 tbsps butter (optional)


  1. In a mixing bowl, add grated cabbage, carrot, mayonnaise and salt. 
  2. Divide the mixture into three separate mixing bowls. 
  3. Add schezwan sauce to one and mint chutney in another and mix well. Keep the third mixture plain. 
  4. Apply butter to the bread slices. Apply the mint chutney mixture on the first slice.
  5. Place another bread slice on top. Keeping the buttered side up. 
  6. Spread the plain mixture on this bread slice. Spread evenly.
  7. Place another bread slice on this and spread the schezwan mixture on it. 
  8. Cover with the final bread slice. 
  9. Gently cut into two and serve.

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