Maharaj Jodharam Choudhary,of Khandani Rajdhani lays out tri-coloured home recipes that you can relish at home.

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Salt to taste

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Salt to taste

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Salt to taste

Mix the chutney in the batter

Rice, soaked and drained: ½ cup

Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup

Yogurt: 200 gms

Fruit salt: 1 tsp

Ginger-green chilli paste: 1 tsp

Salt to taste

Oil: 2 tablespoon + for greasing

Mustard seeds: 1tsp

Asafoetida ½ tsp

Curry leaves: 8-10

Palak puree: 1 cup

Kashmiri chilli powder: 1/2 tsp

For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms

Orange Colour:

Kashmiri chilli powder: 1 tsp

Tomato ketchup: 1tsp

White batter

Keep one portion of the plain batter aside in separate bowl

Green Colour:  

Chopped mint leaves: 2 cup

Chopped coriander: 1cup

Chopped green chilli: 1tbsp  

Ginger: 1tbsp

Salt to taste

Mix the chutney in the batter

Tirangi Pulao Recipe
Ingredients:

• Basmati rice, soaked and drained: 1 cup

For orange rice

• Ghee: 2 tbsp
• Cumin seeds: 1/4 tsp
• Ginger paste: 1 tsp
• Tomato  Kasmiri chilli puree: 1/4 cup
• Turmeric powder: 1/2 tsp
• Red chilli powder 1/2 tsp
• Red chilli paste: 1 tsp
• Salt to taste

For white rice

• Cooked basmati rice: 1 cup

For green rice

• Ghee: 2 tbsp
• Cumin seeds: 1/4 tsp
• Ginger paste: 1 tsp
• Green chilli paste: 1 tsp
• Spinach puree 1/2 cup
• Salt to taste

Method

• Heat two tbsps ghee in two different non-stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
• Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
• Add ginger paste, red chilli powder and red chilli paste to  the first pan and sauté.
• Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.
• Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
• Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
• Place the green rice, white rice and orange, spreading it evenly on the plate.

Tirangi Dhokla

Ingredients:

• Rice, soaked and drained: ½ cup
• Split black gram skinless (dhuli urad dal) soaked  and drained: ½ cup
• Yogurt: 200 gms
• Fruit salt: 1 tsp
• Ginger-green chilli paste: 1 tsp
• Salt to taste
• Oil: 2 tablespoon + for greasing
• Mustard seeds: 1tsp
• Asafoetida ½ tsp
• Curry leaves: 8-10
• Palak puree: 1 cup
• Kashmiri chilli powder: 1/2 tsp
• For Batter: Rice: 1kg, Udad dal: 200 gms and curd 200gms
• Orange Colour:
• Kashmiri chilli powder: 1 tsp
• Tomato ketchup: 1tsp
• White batter
• Keep one portion of the plain batter aside in separate bowl
• Green Colour:  
• Chopped mint leaves: 2 cup
• Chopped coriander: 1cup
• Chopped green chilli: 1tbsp  
• Ginger: 1tbsp
• Salt to taste
• Mix the chutney in the batter

Method

• First pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
• For orange batter, mix one portion of batter, Kashmiri chilli powder and tomato ketchup
• For making white batter, keep one portion of the plain batter aside in separate bowl.
• For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
• Now mix all the ingredients mentioned for a green layer.
• Keep good amount of water in a big vessel on high heat.
• Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
• When it is done, pour one cup batter for white layer and steam.
• Later, add the third and orange layer on top of it and steam.
• Dhokla will be done after about 15 minutes, remove and allow to cool.
• Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
• Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
• Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
• Serve with green chutney and sweet chutney.

 

 

Tiranga Lassi  

Ingredients

• Kesar syrup for orange colour: 2tbsp
• Curd for white colour: 3 cups
• Khus syrup for green colour: 2tbsp
• Elaichi powder: 1tbsp
• Sugar: 3tbsp

Method:

• Whisk curd add sugar and elaichi powder
• Blend kesar syrup with curd for orange colour.
• Blend khus syrup with curd for green colour.
• For white colour keep the curd plain.
• In a glass, pour the khus lassi first followed by the plain white lassi and at the end pour the kesar lassi.
• Garnish with pistachios.