The Maharashtrian festival is incomplete without these traditional recipes.
Gudi Padwa, the Maharashtrian New Year falls on Saturday, April 6 this year.
Ahead of the festival, executive chef Sheriyar Dotivala, The Resort Mumbai shared some must-try recipes.
Check them out!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes 12 pieces
- 2 cups chopped coriander (dhania)
- 1 cup besan (bengal gram flour)
- 1/2 tsp turmeric powder (haldi)
- 1 and 1/2 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 1/2 tsp garam masala
- 1 tsp ginger paste
- 1 tsp garlic paste
- Salt to taste
- 1 tbsp oil
- 1/2 tsp oil for kneading
- Oil for deep-frying
- Green chutney
- Tomato ketchup
- Combine all the ingredients in a deep bowl and mix well to form a dough without using any water.
- Smoothen the dough using the oil.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 5" thick.
- Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 12 minutes.
- Remove and keep aside to cool completely.
- Once cooled, cut into 3/4" slices.
- Heat oil in deep non-stick kadhai, deep-fry a few slices, at a time till they turn golden brown in colour from all the sides.
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch asafetida
- A few curry leaves
- 1 tomato finely chopped
- 1 tbsp goda masala
- 1 tbsp red chili powder
- 2 tbsp grated fresh coconut
- 2 cups cooked tur dal
- 3 to 4 kokum petals
- Jaggery to taste
- Salt to taste
- Water as required
- Finely chopped coriander leaves
- Heat oil in a pan. Add mustard.
- When mustard pops up, add cumin seeds and let them sizzle.
- Add asafetida, curry leaves and tomato.
- Fry the tomato for about 2 minutes. No need to cook them.
- Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.
- Add cooked dal and water. Mix well.
- Add kokum petals. You can add tamarind if you want.
- Add jaggery and salt to taste.
- Boil on medium heat for about 5-7 minutes.
- Add finely chopped coriander. Amti is already.
- Amti goes well with rice and lots of ghee.
Chawli Chi Usal
- 1 cup black eyed beans (lobia), soaked for 2 hours
- 1 onion, chopped
- 1 tomato, chopped
- 1 tbsp garam masala powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
Ingredients to grind
- 1 onion, chopped
- 4 tbsp fresh coconut
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 inch ginger, chopped
- 4 cloves garlic
- Soak the black-eyed peas in water for 2 hours and keep it ready.
- Heat a flat skillet with oil, add coriander seeds and fennel seeds. Sauté for 1 minute.
- Add chopped onions and fry till the onions become light brown.
- Add ginger, garlic and coconut and sauté for 2 more minutes and set aside to cool. Grind the sautéed ingredients to a smooth paste.
- Heat a pressure cooker with oil, sauté the onions till it is translucent.
- Add the ground paste along with garam masala powder, turmeric powder and red chilli powder and sauté them well till the curry is cooked.
- Once the ground paste changes the colour to a bright yellow, add chopped onions and black-eyed peas and sauté for 2 more minutes.
- Check for salt and add 2 cups of water. Pressure cook for up to 3 whistles.
- Once done allow the pressure to release by itself.
- Garnish with chopped coriander and serve hot.
All photographs and recipes: Kind courtesy executive chef Sheriyar Dotivala, The Resort Mumbai
Dear readers, if you have interesting, traditional New Year recipes, you can send them to us.