Tiranga Recipes to try out this Independence Day!

The day filled with patriotism is here, and so are the celebrations! We bring you some unique and truly delicious Tiranga-themed recipes to try out. The recipes are easy to prepare and worth the effort for sure!

This year marks the 75th year of Independence in India, and we are here with a list of Tiranga recipes for you to try and celebrate this occasion. These dishes are served by popular chefs at some of the best restaurants in Mumbai and Pune, so we wouldn’t want you to miss out on them.

1) Sriracha chili Glazed Chicken Drumsticks

This drumstick with Edamame parmesan noodle and tofu Coconut cream by chef Krishna Tiwari of Kyma in Bandra Kurla Complex, Mumbai, is one of those Tiranga recipes that seem complex but are worth the time and effort. Try because doesn’t that look totally drooling?


For Noodles:

Edamame Noodle80gm
Parmesan Grated20gm
Black pepper powder3-5gm
Truffle Oil10ml
Salt Sugar (as per taste)5gm

For Tofu Coconut Cream:

Coconut Cream50ml
Silken Tofu30gm
Castor sugar5gm
Rice wine vinegar1tbsp
Garlic Chopped5

For Chicken:

Chicken Drumsticks1 no.
Light soy sauce2tbsp
Tablespoons sriracha, or to taste4tbsp
Lime juice1tbsp
Shao Shing wine vinegar1tbsp
Palm Sugar20gm
Salt and black pepper to taste5gm


Bring a large pot of water to a boil. Add the noodles, stirring them occasionally to keep them from sticking together, for 7 to 10 minutes, or until they are tender. Drain in a colander, and rinse with cold water until cool. Meanwhile, in a hot pan, add the oil and noodles, and other ingredients, and mix well together. Keep noodles on the plate. In a hot pan, add butter, Garlic, and sauté then. Add coconut cream, bring to a boil then add tofu and other ingredients and mix well together. Put on top of the noodle on the plate.

Set the oven to 200 degrees. In a small saucepan over medium heat, stir together the palm sugar, soy sauce, sriracha, lime juice, and vinegar until the palm sugar melts. Set the chicken on the baking sheet. With a pastry brush, brush both sides with the sriracha glaze. Bake for 15 minutes or until it’s cooked. Remove from the oven and brush with the remaining glaze. Serve on the noodle and sauce.

2. Har Gao Prawn

Dumplings are an all-time classic favorite. Be it a rainy, gloomy day or you want a quick bite to unwind the day, dumplings adapt to all kinds of hunger cravings. We bring Har Gao Prawn for you to enjoy this season. Made with the juiciest prawns cooked to perfection, Har Gao Prawn is made by Chef Vadim Shin of Yazu Restaurant. The dumplings are among the best Tiranga Recipes to check out!

Tiranga Recipes


For filling:

Prawns 100gm
Sesame Oil40ml
Potato Starch100gm
Castor Sugar5gm
Salt (as per taste)5gm


For dough:

In a medium bowl, combine the wheat starch 80gm, potato starch 100gm, and a pinch of salt. Make a well in the center and pour in about 150ml of the boiling water. Use a wooden spoon or rubber spatula to stir. The dough will look white and shaggy.

Add the oil, stirring it into the dough. If the dough looks dry, add 1 to 2 tablespoons of boiling water. If it looks too wet, add a bit more wheat starch. The dough should have the consistency of modelling clay. Transfer the dough to an unfloured work surface and knead by hand until it’s very white and smooth for about 3-5 minutes. Cut the dough into 3 or 4 pieces, according to the dumpling recipe you’re using, place into a bowl and cover it with a lid, then set aside to rest for 15 minutes.

For filling:

Take a small ball of dough of about 1-inch diameter. Roll it into a thin round disc of about 2 inches in diameter. Make sure the casing is thin, else it will not cook thoroughly and won’t let the prawn fillings cook evenly. Now let’s stuff the fillings. Take about a teaspoon of the prawn filling and place the filling in the centre of the disc. Carefully shape the disc into a dumpling. Steaming time will be according to the temperature of your steamer.

3. Tiranga Yakhni Pulao

Every Indian at heart loves a relishing pulao. We bring you the Tiranga Yakhni Pulao by Executive Chef Prashant Bhoir of Kebab Corner. This Pulao is one of those Tiranga Recipes made with tender Mutton and is packed with the best Indian masalas for everyone to enjoy this classic dish.


For Mutton:

Mutton (cut into pieces)1kg
Big onion, finely sliced1
Ginger chopped2 pieces
Garlic cloves chopped12
Bay leaves2
Green cardamoms4-5
Kashmiri chilli paste2tbsp
Mace whole2-3
Fried onion2tbsp
Curd beaten2 cups
Desi ghee3-4tbsp
Mutton stock or water2 cups

For Pulao:

Desi ghee2tbsp
Basmati rice2cups
Mutton stock4cups
Salt to taste5gm or as per taste


Heat the ghee and add all the whole garam masalas bay leaf, cardamom, mace & cloves. Once the masala starts to splatter, add the chopped ginger and chopped garlic. As the ginger garlic starts to get golden brown, add the sliced onion and cook till it is translucent and soft. Add the beaten curd and cook till all the water from the curd is evaporated.

Add the Mutton and saute it for 5 to 7 minutes, add salt and saffron, and close the lid of the cooker. Generally, it takes around 4 to 5 whistles of the Pressure cooker for mutton to cook. Meanwhile, we can start with the Pulao, wash and drain the basmati rice, and keep the mutton stock on heat till it comes to a boil. Take a heavy bottom pot with a tight lid, heat it on low flame add the ghee to the pot.

Add the washed basmati rice and stir it slowly without breaking the rice, once it is slightly coated with fat, add the boiling mutton stock and close the lid and let it cook on low heat. Meanwhile, we will make the mint drizzle in a blender jar, add the mint oil, salt, and sugar and blend it into as fine a paste as possible and leave it aside.

When the rice is almost 80% cooked, switch off the gas. Once the Mutton is cooked, top it up with the rice and fried onion, continue to cook till the rice is well cooked. Serve it hot with a drizzle of mint drizzle on top and accompanied by any raita of your choice.

4. Sushi Platter

Sushi Platter is one of those Tiranga recipes that comes straight from the kitchen of Kynd Cafe and Bar by Colossal Hospitality, Pune. Packed with flavors and available in interesting combinations, the sushi platter is easy to make and a must-try for all!

Tiranga Recipes


Sushi rice500gm
Sushi Japanese vinegar50ml
Noori sheet15gm
Ginger pickle500gm
Kikoman sauce250ml


Wash rice at least three times or until water is clear. Fill the rice cooker or casserole with water to about 1 inch over the rice. Over high heat, cover and bring to a boil. Reduce to medium-high heat and boil vigorously for 20 minutes. Reduce heat to low and cook a further 20 minutes. Remove from heat and let sit covered for another 20 minutes. In a small saucepan, slowly heat the Japanese sushi vinegar and sugar until very hot but not boiling.

Fold in “su” (vinegar and sugar) with the hot rice. Place rice carefully in a clean bowl, cover, and let it rest for 30 minutes. Divide Rice In Three Parts. For Red Rice, Combine carrots in a processor and blend until smooth, for Green, use Blanched Spinach.

Preparing the Sushi:

On a sushi mat, place a sheet of nori and lightly pat rice on the bottom two-thirds of Nori. Sprinkle sesame seeds on top of rice. Place avocado and fried tempura flakes on top of rice. Finish with a few drops of Wasabi Oil.

Roll up sushi tightly, moistening the edges to seal, and let it rest. Cut the roll with a sharp damp knife and drizzle spicy mayo on top. Serve with soy sauce, pickled ginger, spicy mayonnaise, and a small amount of wasabi paste on the side.

So this Independence Day celebrates with a belly full of delicious recipes. These recipes have been created by top industry chefs and are a must-try for all. Let us know how these turned out!

Also Read: Try these Hummus recipes because ‘Hummus is Yummus’!




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