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This year, the Independence Day falls on a Friday, allowing the opportunity for extended get-togethers. In many homes, this period becomes a time for cooking dishes that are both familiar and festive. Independence Day celebrations are not only about decorations and events but also about food that reflects the country’s diverse culinary traditions. Preparing regional recipes can be a way of experiencing flavours from different states without the need for complicated cooking methods. Many Indian dishes that are rooted in local culture can be adapted for gatherings where you want to serve food that is simple to prepare but still feels special.
Gujarati Handvo For A Savoury Snack
Handvo is a baked savoury cake made with a batter of rice, lentils, and vegetables. It is a traditional Gujarati dish that works well as a snack or light meal during gatherings. The batter is usually fermented overnight for a slightly tangy taste, but quicker versions can be made using ready-made flour mixes. Vegetables like bottle gourd, carrot, or spinach are often added for texture and nutrition. Tempering the batter with mustard seeds, sesame seeds, and curry leaves before baking helps create a fragrant crust. Handvo can be served in slices with green chutney, making it easy for guests to eat without the need for elaborate plating.
Punjabi Chole For A Hearty Main Dish
Chole, or chickpea curry, is a popular Punjabi dish that is often made for large gatherings because it is filling and easy to serve with different sides. The chickpeas are soaked overnight and then cooked with onions, tomatoes, ginger, garlic, and a spice blend known as chole masala. Adding a tea bag while boiling the chickpeas can give them a deeper colour without affecting the flavour. Chole pairs well with puris, bhature, or even plain rice, which makes it suitable for a variety of eating preferences. Preparing it in a large pot ensures that everyone can be served at the same time without constant reheating.
Bengali Aloo Posto For A Simple Yet Distinct Flavour
Aloo posto is a Bengali favourite that uses potatoes cooked in a paste of poppy seeds. The dish has a mild yet distinctive taste and works well alongside dal and steamed rice. To make it, poppy seeds are soaked and ground into a smooth paste before being cooked with lightly fried potato cubes, mustard oil, and green chillies. The process is straightforward and does not require a long list of ingredients, making it convenient for a weekend get-together. Aloo posto can be made in advance and gently reheated before serving, which helps when preparing multiple dishes for guests.
Hyderabadi Bagara Baingan For A Rich Vegetarian Option
Bagara baingan is a traditional Hyderabadi dish made with small brinjals cooked in a thick gravy of roasted peanuts, sesame seeds, and coconut. The flavour comes from the combination of tangy tamarind and aromatic spices like cumin, coriander, and dried red chillies. This dish is often served with biryani or plain rice. For gatherings, preparing bagara baingan can add a rich and festive touch to the menu without needing meat-based dishes. The gravy can be made earlier in the day and the brinjals added shortly before serving, which keeps their texture intact.
Goan Vegetable Curry For A Coastal Touch
Goan vegetable curry uses coconut milk, tamarind, and a spice blend that often includes turmeric, coriander, and red chillies. The dish combines coastal flavours with the freshness of seasonal vegetables such as carrots, beans, cauliflower, and peas. The vegetables are cooked until tender in a fragrant curry base made from a ground paste of coconut, roasted spices, and garlic. The tang from tamarind balances the mild sweetness of coconut milk, creating a dish that works well with steamed rice. Preparing the spice paste in advance can help save time, and the curry can be reheated just before serving without losing its taste or texture. This makes it a practical yet flavourful choice for a long weekend gathering.
Maharashtrian Shrikhand For A Sweet Ending
Shrikhand is a yoghurt-based dessert popular in Maharashtra and Gujarat. It is made by straining yoghurt to remove excess whey, creating a thick base that is then sweetened and flavoured with saffron and cardamom. The dessert can be served chilled in small bowls, making it ideal for warm afternoons. For an Independence Day weekend, saffron-infused shrikhand garnished with pistachios or almonds can serve as a light yet festive sweet dish. Since shrikhand can be made the night before, it saves time during the main cooking hours of the get-together.
