The long weekend is here and if you have no plans to travel then stay glued to your television watching the Republic Day parade and the flag hoisting ceremony. And no celebration is incomplete without food.

This year, Republic Day is on a Saturday and people are looking forward to celebrating some good time with friends and family. So, take out your apron, and get set to prepare these easy dishes.

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Tri-Color Smoothie

Ingredients:

ORANGE LAYER
1 frozen banana
1/2 cup greek yogurt, vanilla or plain
1/2 cup frozen peaches
1/4 cup frozen mango
milk for blending
WHITE LAYER
Overnight soaked white oats – 2 tbsp
1 frozen banana

1/2 cup greek yogurt, vanilla or plain

GREEN LAYER
2 frozen bananas
1/2 cup greek yogurt, vanilla or plain
1 handful (or more) spinach
1 cup frozen pineapple
milk for blending

Method:
For Each Smoothie
1. Place all the ingredients in a blender and blend until smooth. Add milk to help it blend if it&too thick.
2. Transfer the smoothie to a bowl or container, rinse the blender and prep the next smoothie.

To Assemble the Tricolor Smoothie

1. Carefully layer it as per the Indian tricolor flag, green, then white and then orange in mason jars.

(The recipe is shared by Aastha Jessica, the Nutrition Expert at Momspresso)

Indian Layered Dessert

Gajar Paak:
Ingredients:
Finely grated carrot: 200g
Sugar: 1-2 Tsp
Elaichi Powder: 1/2 Tsp
Milk: 1 Litre

Method:
1. Mix together grated carrot and milk.
2. Bring it to boil and cook on a medium flame till it is thick in consistency, the bottle gourd should be mixed thoroughly to milk and form a thick paste.
3. Add sugar and elaichi powder and keep stirring on a slow flame for another 5-10 minutes till all the ingredients are mixed.
4. Keep it in the refrigerator to cool it.

Creamy Hung Curd:
Ingredients:
Hung Curd:100 g
Powdered Sugar: 1-2 Tsp
Vanilla Essence: 1/2 tsp
Method:
Take hung curd and mix with sugar and vanilla essence thoroughly.

Ghia Paak:
Ingredients:
Grated Bottle Gourd: 200g
Sugar: 1-2 Tsp
Elaichi Powder: 1/2 Tsp
Milk: 1 Litre

Method:

1. Mix together grated bottle gourd and milk.
2. Bring it to boil and cook on a medium flame till it is thick in consistency, the bottle gourd should be mixed thoroughly to milk and form a thick paste.
3. Add sugar and elaichi powder and keep stirring on a slow flame for another 5-10 minutes till all the ingredients are mixed.
4. Keep it in the refrigerator to cool it.

Setting the Dessert:

Materials Required:
Small Tequila Shot Glasses: 6
Small Spoons: 6
Tray: 1
Slivered Almonds: 5-6

Instructions:

1. Layer ghia paak, hung curd and gajar paak in the tequila shot glasses forming a tri- color layered dessert.
2. Refrigerate it for 2-3 hours.
3. Garnish it with Slivered Almonds and serve with small spoons keeping it in a tray.

(The recipe is shared by Aastha Jessica, the Nutrition Expert at Momspresso)

Tiranga Kulfi

Ingredients:

 1500 ml Milk Full cream

5 gm Green cardamom pwd

75 gm Sugar

 .5 gm Saffron

2 tbsp Basil leaves(tulsi) fresh

1 tbsp Almonds ( blanched, skinned, slivered)

1 tbsp Pista ( slivered)

3 tbsp  Cream

Method :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.

Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40%. . Stir the sides of the pan constantly to avoid scalding.

Now add nuts and cardamom seeds, stir well, divide into 3

To one part add saffron strands, to other part add basil leaf puree and cream to the third part. Let it Cool for sometime

Pour the mixture into kulfi molds alternating and distributing evenly. Cover and freeze until set, about 6 hours.

(The recipe is shared by Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa)

Tiranga Punch

Ingredients:

60 ml of khus mixed with 90 ml of water

60 ml of rose syrup mixed with water

Method:

In a pilsner glass pour khus water, add crushed Ice and float rose syrup. Garnish with orange or pineapple slice.

(The recipe is shared by Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa)