Gudi Padwa is a vibrant festival celebrated in Maharashtra, Goa, and Daman and Diu to mark the new year and harvest season. A variety of traditional dishes are prepared to celebrate the festival with loved ones. These traditional recipes turn into a healthy and delicious experience when made with the healthy ingredients and enriched with the balanced goodness of the festivities, thereby, setting the tone for the new year for you and your loved ones.
1. Katachi Amti (By Jaiparkash Bhatt - Executive Chef, The Resort, Mumbai)
Ingredients:
- Chana dal – 1 cup
- Turmeric powder-1 teaspoon
- Water – 4 cup
- Salt – to taste
- Oil – 2 table spoon
- Cumin seed- 1 teaspoon
- Dried red chillies-3 no
- Curry leaves – 6 to 7
- Onion finely chopped -1
- Garlic mince- 2.3 cloves
- Ginger grated – 1 inch
- Tomato chopped – 2
- Goda masala- 2 teaspoon
- Asafetida – ½ teaspoon
- Red chilli powder -1 teaspoon
- Tamarind pulp- 1 tablespoon
- Jaggery – 2 tablespoon
- Fresh coriander leaves for garnish.
Method:
- Wash Chana dal and soak for 30 minutes.in pressure cooker, add the soaked Chana dal, water, turmeric powder, and salt. Pressure cook for about 4-5 whistles or until the dal cooked and soft
- Heat oil in deep pan over medium heat, add mustard seed and let them splutter. Then add cumin seeds, asafetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- Add chopped onions and sauté until they turn golden brown. Add mince garlic and grated ginger. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes cook until soft and mushy. Add goda masala, red chilli powder, salt.
- Mix well and cook for 5 minute. Add boiled chana dal to the amti.stir well and let it simmer for 10 to 15 minutes.
- Add tamarind pulp and Jaggery to balance the flavor. Add more water if needed and garnish with freshly chopped coriander. Serve hot with steamed rice or bhakri.
2. Neem ki chutney (By Jaiparkash Bhatt - Executive Chef, The Resort, Mumbai)
Ingredients:
- Fresh neem leaves- 1 cup- washed and pat dried
- Green chili – 2-3
- Cloves of garlic – 3-4
- Grated coconut – ¼ cup
- Salt – to taste
- Mustard seed – 1teaspoon
- Lemon juice – 1 tablespoon
- Coconut Oil – 2 tablespoon
Method:
- Heat oil in pan and add the neem leaves and mustard seeds Sauté for 2-3 minutes until the leaves wilt slightly.
- Add chopped green chilies and garlic cloves to the pan. Sauté for another 2 minutes.
- Remove the pan from heat and let the mixture cool down. Once cooled, transfer the mixture to the blender.
- Add grated coconut, salt, oil and lemon juice. Blend everything together until you get smooth paste. You may need to add a little water to achieve the desired consistency.
- Taste and adjust seasoning. Serve with rice or bhakri.
3. Ragi puran poli (By Jaiparkash Bhatt - Executive Chef, The Resort, Mumbai)
Ingredients:
- Finger millet flour- 1 cup
- Whole wheat flour – ½ cup
- Salt – a pinch
- Chana dal - 1 cup
- Jaggery, grated – 1 cup
- Cardamom powder -1/4 tsp
- Ghee for cooking
- Water, as needed
Method:
For filling:
- To make the filling rinse the Chana dal thoroughly and soak it in water for 2-3 hours. Drain the soak dal and pressure cook it with enough water until it becomes soft and mushy.
- Heat a pan and add the mashed dal and grated jaggery.cook this mixture on low heat until
- It thickens and becomes a smooth paste. Stir continuously to prevent sticking. Add cardamom powder and mix well and allow the mixture to cool completely.
For dough:
- In a mixing bowl, combine Ragi flour, whole wheat flour, and a pinch of salt. Gradually add water and knead into a pliable dough. Let it rest for 30 minutes.
- Divide the dough and the pooran mixture into equal- sized balls.
- Roll out a portion of the dough into a small circle. Place a pooran mixture in the center and seal the edges carefully ensuring there are no cracks.
- Gently roll out the stuffed dough ball out into a thin circle, using a rolling pin.
- Heat a griddle and cook the pooran poli on both sides, applying ghee until golden spots appear. Serve hot with ghee or milk.
4. Amrakhand With Poori (By Chef Kunal Kapur, Saffola)
Ingredients:
For Amrakhand
- 1 kg of Curd
- 1 tablespoon of Cardamom Powder
- ¼ teaspoon of Nutmeg Powder
- A pinch of Saffron
- 250 grams of Powdered Sugar
- 1 cup of Mango Pulp
- Handful of chopped Pista and Almonds
For Poori
- 200 grams of Whole Wheat Flour or (Atta)
- ½ teaspoon of Cardamom Powder
- 1 teaspoon of Fennel Powder or (Saunf)
- A pinch of Saffron (soaked)
- 2 tablespoons of Semolina or (Suji)
- A pinch of Salt
- A dash of oil (for oiling the dough balls)
- ¾ cup of Water (approximately)
- Oil for frying
Method:
- To make the Amrakhand, hang yogurt in a muslin cloth or fine sieve overnight in the fridge to drain out the excess water
- After hanging overnight, when the yogurt is thick and resembles cheese, pass it through a sieve to make it smooth
- Soak saffron in warm water or milk until it releases its colour and aroma
- In a bowl, combine the thick yogurt with cardamom powder, nutmeg powder, and the soaked saffron along with its liquid
- Add powdered sugar to the yogurt mixture and whisk vigorously for 2-3 minutes until the sugar is completely dissolved and the mixture becomes soft and fluffy
- Once the yogurt is smooth and shiny, gently mix in mango puree. Preferably, use sweet varieties like Alphonso (Hapus)
- Sprinkle chopped pistachios and almonds into the mixture and gently mix
- Transfer the mango yogurt mixture into a serving dish and refrigerate until completely chilled before serving
- To make the Poori, combine whole wheat flour (atta), cardamom powder, fennel (saunf) powder, semolina (suji), salt, oil, and water in a container to form a tight dough
- Knead the dough thoroughly, ensuring all ingredients are well incorporated. Cover the dough with a damp cloth and let it rest for 10 minutes
- Divide the dough into marble-sized portions without using dry flour. Drizzle oil on the dough balls, rolling pin, and counter
- Flatten the dough balls into thin circular sheets and fry them in hot oil until they puff up. Press gently with a spoon, flip, and cook until evenly browned.
- Drain excess oil on absorbent paper and repeat the process with the remaining dough balls
- Serve the hot pooris with mango srikhand. Enjoy!
5. Sabudana Vada(By Chef Kunal Kapur, Saffola)
Ingredients
- 1 cup of Sabudana
- 1 cup of Water
- 1 cup of boiled and mashed Potato
- 2 tablespoons of chopped Coriander leaves
- 1 teaspoon of Cumin Powder
- Rock Salt (Sendha Namak) to taste
- 2 tablespoons of chopped Curry leaves
- 2 Green Chilies (chopped)
- 2 tablespoons of Buckwheat flour (Kuttu ka Atta) or Bread Crumbs
- 1 cup of crushed roasted Peanuts
- Optional: Cheese cubes
- 1 tablespoon of Lemon juice
- Oil
Method:
- Soak the sabudana in water for about 4 to 6 hours. You will know it is ready when the sabudana pearls puff up, become soft to the touch and can be easily mashed between your fingers
- Drain the excess water from the sabudana and transfer it to a mixing bowl
- Add all the necessary ingredients to the soaked and softened sabudana. This includes spices, herbs, and potatoes
- Mix everything together thoroughly until all the ingredients are well combined. This step is crucial for ensuring that each sabudana vada is flavorful and cohesive
- Once the mixture is well combined, it is time to shape it into small patties or tikki. Take a portion of the mixture and roll it between your palms to form a round shape. Then, gently flatten it to create a patty
- Repeat this process until all the mixture has been used up, forming uniform-sized patties
- Heat oil in a deep frying pan or skillet
- Carefully place the formed patties into the hot oil, ensuring they are not overcrowded in the pan. Fry them until they turn a beautiful golden brown colour on both sides
- Alternatively, if you prefer a healthier option, you can shallow fry the sabudana vadas in a pan with a little oil until they are crispy and golden
- After frying the sabudana vadas, transfer them from the oil to a plate lined with paper towels to soak up any extra oil
- Serve the hot and crispy sabudana vadas immediately
6. Tofu And Sweet Potato Roshti (Chef Roopa Nabar, TTK Prestige)
Ingredients:
- 200 gm tofu grated
- 1 sweet potatoe grated
- 1 green chilli finely chopped
- 1/2cup crushed roasted peanuts
- 1tbps lemon juice
- 1tsp jeera
- 1 tablespoon maida for binding
- Salt to taste
- Oil to shallow fry
Method:
- Mix all the ingredients except oil in a bowl.
- Heat oil in a tawa and spread a small portion of the mixture on it.
- Similarly make four to five rostis and cook on either side for 2-3 mins till golden brown.
- Serve with chutney of your choice.