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Gudi Padwa recipes: Kothimbir vadi, Amti dal and more

By Executive chef Sheriyar Dotivala
April 01, 2019 13:05 IST
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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!

Kothimbir Vadi 

Kothimbir vadi

Preparation Time: 15 minutes 
Cooking Time: 25 minutes 
Makes 12 pieces 

Ingredients

  • 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

For serving

  • Green chutney
  • Tomato ketchup

Method

  • 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.

Dal-Amti

Dal Amti

Ingredients

  • 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

Method

  • 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

Chawli chi usal

Ingredients

  • 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

Method

  • 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.

Simply write to getahead@rediff.co.in (subject: New Year recipe) along with your NAME, LOCATION and a small brief about the recipe.

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Executive chef Sheriyar Dotivala