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The celebration of 15th August is incomplete without the tricolor, so why not decorate children's plates with the colors of the tricolor this time. Let's make 5 recipes with home chef Amrita Marathe.

Tricolor Recipes for Kids in Hindi: Tricolor Millet Pinwheels

Material: 1 cup millet or jowar flour, ½ cup wheat flour, ½ cup spinach puree, ½ cup carrot puree, 4 tbsp hung curd, ½ cup grated paneer, 1 tsp mixed herbs, salt as per taste, 1 tsp ghee.

Method: Mix millet and wheat flour and divide it into three equal parts. Prepare soft dough of three different colors by mixing carrot puree in one part, hung curd in the second and spinach puree in the third. Keep all the dough covered for 15 minutes. Now roll out thin rotis of all three colors and place them on top of each other. Sprinkle cheese, mixed herbs and light salt on top. Roll the roti tightly and refrigerate for 15 minutes. Now cut round slices about half an inch thick. Apply light ghee on a non-stick pan and cook till it turns golden from both the sides. Serve hot with green chutney or curd dip.

Tricolor Yogurt Fruit Bark

Material: 2 cups hung curd, ½ cup mango puree, ½ cup kiwi, 2 tbsp coconut flakes, 1 tbsp honey, chopped pistachios.

Method: Mix honey in hung curd and beat well. Spread a thick layer of curd on a tray lined with butter paper. Apply mango puree on the top. Spread coconut shavings in the middle. Garnish with kiwi and pistachios at the bottom. Place the tray in the freezer for 5 hours. After freezing, cut into desired shapes. Serve chilled immediately.

Tricolor Oats-Cheese Tikki Sticks

Material: 1 cup oats powder, 2 boiled potatoes, ½ cup spinach, ½ cup carrot, ½ cup paneer, salt, black pepper, sesame, 1 tsp olive oil.

Method: Mash the boiled potatoes. Divide the mixture into three parts. Add carrots in the first, cheese in the second and spinach in the third. Add oats powder and bind the mixture well. Make small tikkis of all three colors. Place saffron, white and green tikkis on a stick. Sprinkle sesame seeds on top. Cook in air fryer at 180 degrees for 10 minutes or bake on pan. Serve with Dahi Pudina Dip.

Tricolor Veggie Pockets

Material: 6 multigrain bread slices, ½ cup boiled carrots, ½ cup boiled spinach, ½ cup paneer, 3 tbsp hung curd, black pepper, salt, butter.

Method: Mash carrots and spinach separately. Add grated cheese, salt and black pepper to hung curd. Make the bread thin with a rolling pin. Spread carrot mixture on one slice, hung curd on the second and spinach mixture on the third. Fold the bread to form a pocket and press the edges to close. Apply light butter on all the pockets. Cook in a sandwich maker or on a pan until crisp on both sides. Serve children with tomato dip.

Tricolor Mini Idli Skewers

Material: 15 mini idlis, ½ cup spinach chutney, ½ cup curd, ½ cup carrot and tomato puree, some butter, chaat masala.

Method: Divide mini idlis into three equal parts. Toss the first portion lightly in carrot-tomato puree. Mix the other part in curd. Coat the third portion well in spinach chutney. First put saffron idli, then white and finally green idli on a skewer stick. Sprinkle some chaat masala on top. If desired, toss lightly in butter for a minute and serve hot.