Few things to keep in mind before starting:
- Fruits, vegetables & spices have a strong pigment, which make them perfect for making food colouring.
- I try to avoid a few ingredients in my homemade food & synthetic food colours is definitely on that list.
- These fruits & vegetables are so mild flavoured and also we use them in such a small amount in our dish, that they don’t spoil the flavour of any dish.
- You can get red colour from beetroot, green from spinach or any other green leafy vegetable, orange from orange carrot, yellow from turmeric or saffron, purple from purple cabbage, blue from purple colour plus a pinch of baking soda, pink from purple colour plus a few drops of lemon juice.
- You can even expand your colour palette by mixing two or more different colours & keep on experimenting.
- These colours won’t be as concentrated as the synthetic ones, so you may adjust the amount of other liquids you are adding to your dish accordingly while using these liquid colours.
- You may use these natural food colours to dye your frostings, ice creams, coloured cake sponge, homemade tutti-frutti, or any other recipe which calls for food colouring.
- You may store these colours for up to two weeks by freezing them in ice tray and using them as & when required.
Ingredients: (For 4 tbsp of each colour)
- Beetroot – 1 medium (roughly chopped)
- Spinach – 1 cup (loosely packed)
- Orange Carrot – 2 medium (roughly chopped)
- Turmeric Powder – 1/4 tsp
- Water – as required (for blanching, steaming & blending)
- Ice cubes – a few (to cool down blanched spinach)
- Blanch the washed spinach in boiling water for a few minutes. Remove the blanched spinach into an ice bath to cool it down immediately, so that it retains its green colour.
- Blend the chilled spinach with some water in a blender to a paste & then strain it to get the natural green colour.
- Take chopped carrot & chopped beetroot in two separate bowls, sprinkle some water over them & microwave on full power (900 W) for 2 minutes each. Let them cool down to room temperature.
- Blend the steamed carrot to a fine paste with a few tablespoon of water & strain it to get a natural orange colour.
- Similarly, blend the steamed beetroot to a fine paste with a few tablespoons of water & strain it to get an all-natural deep red colour.
- The leftover pulp in the sieve may be used to make paranthas by kneading it with wheat flour and some spices to make a parantha dough.
- For yellow colour, mix 1/4 tsp of turmeric powder in 1/4 cup of water & your yellow colour is ready.
- I have just tried green, red, orange & yellow colour. Purple colour, I could not try as purple cabbage was unavailable at the time I prepared these. I shall be trying the purple colour soon and will update this post accordingly.
- For purple colour, blanch, blend & strain purple cabbage.
- For blue colour, add a pinch of baking soda to the purple colour prepared from purple cabbage.
- For pink colour, add 2-3 drops of lemon juice to the purple colour prepared from purple cabbage.
- You may store these liquid colours as frozen ice in ice cube trays for future use for up to two weeks & use these as and when required.
- I have prepared cake frostings & homemade tutti frutti using these colours.
- Enjoy & keep on experimenting by mixing in two or more colours to add some new colour to your colour palette!
‘Cooking for our loved ones with love!’