Gorge on some Gudi Padwa delights

Sabudana Wada

Diet Air Fried Sabudana Vada

Ingredients
>> 1/2 cup boiled Sabudana
>> 1 cup mashed potatoes
>> 1/4 cup rajgira flour
>> 1 tsp grated ginger
>> 2 chopped green chillies
>> 2 tbsp chopped coriander
>> 1 tsp lemon juice
>> Salt to taste

Method
First, wash and drain the sabudana. Keep it aside for about two hours. Then, mix the sabudana along with the mashed potatoes, rajgira flour, grated ginger, green chillies, salt, lemon juice and coriander. Knead it to make soft dough. Shape each portion into a round ball and flatten it slightly. Heat the air fryer at the 180 mark and then place the vadas in the basket. Cook for about 10 minutes or till the top turns dry and lightly brown. Turn the vadas over. Air fry again for another 10 minutes. Serve hot with fresh mint chutney.

Recipe courtesy/Anuradha Sawhney, author of The Vegan Kitchen

Aloo Sai

Ingredients
>> 250 gm small potatoes
>> 100 gm sevai
>> 1 big onion
>> 8 to 10 ginger cloves
>> 4 to 5 green chillies
>> 2 to 3 cups ghee
>> 2 bay leaves
>> 1/4 tsp turmeric powder
>> 1 tsp coriander seeds
>> 1 tsp jeera
>> 1 big cardamom
>> 8 to 10 black pepper
>> Some coriander leaves
>> Salt as per taste
>> Amchoor powder as per taste

Method
Peel the potato and cut it into two pieces. Keep it in water. Grind onion, ginger and green chillies separately and keep aside. Grind the coriander seeds, jeera, cardamom and black pepper together and keep the mixture aside. Then take a pan and put ghee in and fry the potatoes. Keep the fried potatoes aside. In the same pan, add chopped onions, ginger, green chillies paste and the mixture that was kept aside. Mix it well and add a little water to it. Add the fried potatoes and then sevai to it and mix again. Then put some more water and wait till the potatoes and sevai are cooked well. Add salt and amchoor powder as per taste. While serving, garnish with coriander leaves.

Recipe courtesy/Meena Desai, housewife

Narali Bhat

Ingredients
>> 1 and a 1/2 cup Basmati rice
>> 1 and a 1/2 cup fresh or fro>> en coconut
>> 1 and a 1/2 tsp sugar
>> 6 tsp ghee
>> 1/2 tsp saffron
>> 1 inch cinnamon stick
>> 3 to 4 green cardamom
>> 5 to 6 cloves
>> Assorted nuts
>> Cardamom powder to taste

Method
Wash and soak Basmati rice for 30 minutes. Boil water in a pan, add ghee and soaked rice and cook till the rice is 80% cooked. Heat 3 tsp ghee in a pan, add whole spices, coconut, sugar and nuts and mix well. Then add the boiled rice to the mixture. Mix gently, add saffron water, cover and cook on low heat for 15 minutes. Open the cover after 10 minutes. Narali Bhat is ready to serve.

Recipe courtesy/Aniruddha Limaye, executive chef, Courtyard Marriott, Hinjewadi