Quick Recipes Using Your Ready-To-Eat Products, Perfect for Independence Day Celebration
Chef Nirvaan Thacker has prepared a unique and delightful curry that is both healthy and delicious perfect for enjoying with family or when hosting friends at home.
By : DC Correspondent
Update: 2025-08-14 09:54 GMT
This Independence Day, Blue Tribe Foods to celebrate the spirit of the festival. Our Chef Nirvaan Thacker has prepared a unique and delightful curry that is both healthy and delicious perfect for enjoying with family or when hosting friends at home.
1) Desi Mutton Keema Tacos Recipe
Desi Mutton Keema Tacos
INGREDIENTS
· 1 cup of Blue Tribe Plant Based Mutton Keema
· 1 tbsp oil
· 2 tsps of garlic paste
· 2 tsps of ginger paste
· 1 large onion, finely chopped
· 1 cup of tomato puree
· ½ tsp turmeric powder
· 1 tsps of coriander (dhania) powder
· 1 tsps of garam masala
· 1 tsps amchur (dried mango) powder
· 1.5 tsps of red chilli powder
· Salt, to taste
· 2 tsps coconut sugar
· Dash of water
· Shredded vegan cheese
· Coconut yogurt coriander chutney
· Salsa
· Taco shells
· Diced tomatoes
· Shredded lettuce
METHOD
· 1. In a pan, add in some oil and sautee the garlic till it starts turning slightly brown. Add in ginger and onions and sautee till onions are translucent.
· 2. Now add in the tomato puree, spices and salt. Simmer for 4-5 minutes.
· 3. Add in the sugar, followed by the Blue Tribe Mutton keema. Add in a dash of water and cover to simmer for 5-6 minutes, stirring periodically. Let the mix dry out completely.
· 4. Serve as a DIY platter with taco shells, vegan cheese, chutney, salsa, diced tomatoes and shredded lettuce!
2) Modern Tri‑Colour Kofta Curry
Modern Tri‑Colour Kofta Curry
Serves 4
Ingredients
For the Tomato‑Onion Gravy
2 tbsp oil
½ tsp cumin seeds
1 small stick cinnamon, 2–3 green cardamom pods, and 2 cloves
1 medium onion, finely chopped
1″ piece ginger and 4 garlic cloves, minced
6–7 medium tomatoes, pureed
¼ tsp turmeric powder
2 tsp red chilli powder (adjust to taste)
1 tsp jaggery (or sugar)
2 tbsp soaked cashews (in warm water)
Salt, to taste
1 tspkasurimethi (dried fenugreek leaves)
Blue Tribe Seekh Kebabs & Salad
8–10 Blue Tribe plant‑based chicken seekh kebabs, thawed and defrosted
Microgreen mix (arugula, red amaranth, sunflower greens, etc.) for salad
Oil for pan‑searing
Optional Trio of “Colours”
Creamy (coconut or cashew drizzle),
Green (microgreens garnish)
Instructions
1. Prepare the Gravy
Heat oil in a heavy-bottomed pan. Add cumin seeds and warm spices (cinnamon, cardamom, cloves) until fragrant.
Stir in onions, ginger, and garlic; cook until soft and translucent.
Pour in tomato puree. Add turmeric, chili powder, jaggery, and salt. Simmer over medium heat for about 5–7 minutes.
Blend soaked cashews into a smooth paste and stir into the sauce. Simmer for a couple minutes.
Add kasuri methi and stir well. Adjust consistency with water if thick.
2. Cook the Blue Tribe Plant Based Seekh Kebabs
Defrost the Blue Tribe Plant Based Seekh Kebabs as per instructions on the pack
Drizzle some oil into a skillet and heat over medium flame.
Sear each seekh kebab on all sides until lightly charred and warmed through. You may use a lid to retain some moisture and juiciness.
3. Assemble the Curry
Pour the warm gravy into a wide serving bowl.
Arrange the pan-seared seekh kebabs atop the curry.
For a “tri‑colour” visual:
A ladle of cashew‑coconut drizzle to make it creamy white,
Scatter microgreens over the kebabs (vibrant green).
4. Microgreen Salad (side)
Toss microgreens lightly with lemon juice, salt, and a drizzle of olive oil. Serve chilled.
Serving Suggestions
Serve this striking plate with a side of warm flatbreads (rotis, phulkas) or steamed rice. The microgreen salad provides freshness and crunch, enhancing the luxurious curry.
3) Plant Based Hotdogs Recipe
Plant Based Hotdogs
INGREDIENTS
· Blue Tribe Vegan Sausages
· 1 tbsp oil
· 3 large onions, thinly sliced
· 2 tsps of brown sugar
· Hotdog buns
· Tomato Ketchup
· Mustard
· Jalapenos
METHOD
1. In a pan, add 1 tbsp of oil and let it heat up. Toss in the thinly sliced onions and saute.
2. Keep sautéing the onions till they are golden brown and smell sweet, but be careful to keep mixing the onions to prevent burning.
3. Once perfectly caramelized, add in the sugar and keep tossing the onions till the sugar has dissolved. Set aside
4. Defrost the Blue Tribe Vegan Sausages and cook them in a greased pan as per cooking instructions.
5. Vertically slit some hotdog buns and add in the sausages. Follow up with the tomato ketchup, then caramelized onions and finally with mustard.
6. Add some sliced jalapenos if you prefer and serve!