75th Year of India’s Independence

by Sanjeev Kapoor

                                                                       75th Year of India’s Independence 

It is India’s 75th year of Independence. On this momentous occasion, we have picked a few recipes that honour the spirit of independence. In this article, we bring to you three delicacies in the (prominent) colours of our tricolour. As you all know each colour of the tricolour signifies an emotion. 

The saffron colour signifies courage and selflessness. We have had valiant soldiers who have led us to victory. They have laid down their lives for our motherland. Speaking at a broader level, the saffron colour stands for sacrifice or renunciation in religious contexts. 

The white stands for honesty, purity, and peace. The colour is also synonymous with cleanliness and knowledge. An interesting story behind the inclusion of this colour in the tricolour is to serve as a reminder to people in power and the civilians to maintain peace and harmony in the country. 

The green stands for prosperity and fertility. The colour stands for happiness, life and success. Let this be a reminder to all, to be truthful and help each other live a noble life. 



The first of the colours on the flag, saffron and as a tribute and to honour the bravery, here we have Imarti. This bright orange coloured delicacy that is also known as amitti, emritti, emarti, omritti, Jahangir and also Jhangiri/Jaangiri. While it closely resembles jalebi, it is not jalebi. What distinguishes the two delicacies is, one, the use of urad dal in making the imarti, unlike the use of maida in making jalebi. Second, the jalebi is thinner than the imarti. Both the options are available in the market. 


Coconut Gulaab ki Kheer 

The coconut is to the coastal people as the kheer is to anyone with a sweet-tooth. 

As interesting as it sounds, the Coconut Gulaab ki Kheer is definitely as delicious. A sumptuous union of the ‘Tree of Life’ aka the coconut and the symbol of love, rose’. The rose adds a wonderful light, floral taste to the rich, creamy coconut kheer and dramatically changes the whole experience. It is no less than a royal treat when garnished with rose petals and a drizzle of rose syrup. 


Hara Moong Halwa

What better way than to cook the conventional Moong Dal Halwa recipe with slight modifications? For the Hara Moong Halwa, we take whole green gram as against the split and deskinned green gram that goes into the making of the Moong Dal Halwa. This green and healthy version of the halwa is smooth and tastes as delicious as its original version. 


Hope with these recipes, you will be inspired to celebrate the day of independence in the right spirit. 


website of the year 2013
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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.