Get your family together this Gudi Padwa and ring in the new year with these delicious foods
Get your family together this Gudi Padwa and ring in the new year with these delicious foodsu00a0
Ambe Dal
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Ingredients
1 medium raw mango, gratedu00a0u00a0
1 1/2 cups split Bengal gram (chana dal)u00a0
1/2 tsp cumin seedsu00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
3 green chilliesu00a0u00a0u00a0
11/2 tbsp sugaru00a0u00a0u00a0u00a0
1 tbsp oilu00a0u00a0u00a0u00a0u00a0
1/4 tsp asafoetidau00a0u00a0u00a0u00a0
1/2 tsp mustard seedsu00a0u00a0u00a0
2 dry red chillies, brokenu00a0u00a0u00a0
1/2 tsp turmeric powderu00a0u00a0u00a0
2 tbsp scraped coconutu00a0u00a0
2 tbsp chopped fresh coriander leavesu00a0u00a0
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Method
Soak the chana dal in four cups of water for at least four hours. Drain thoroughly.
Place cumin seeds, salt, green chillies and sugar in a mortar and pound with a pestle for a minute or two. Then add the drained chana dal and pound into a coarse mixture.
Heat oil in a pan, add asafoetida and mustard seeds. When the seeds splutter, add red chillies and turmeric powder. Take the pan off the heat and let it cool to room temperature.u00a0
Transfer the dal mixture into a bowl. Add raw mango and coconut and mix well. Add the tempering to the dal mixture and mix well.
Garnish with coriander leaves and serve immediately.
Note: This dish has a shelf life of only three to four hours so it should be consumed immediately.
Bharli Mirchiu00a0
Ingredients
8 large Bhavnagri green chilliesu00a0
Salt to tasteu00a0u00a0u00a0u00a0
5 tbsp oilu00a0u00a0u00a0u00a0
A pinch asafoetidau00a0u00a0u00a0u00a0
1/2 tsp mustard seedsu00a0u00a0u00a0
1 tsp turmeric powderu00a0u00a0u00a0
2 cups scraped coconutu00a0u00a0u00a0
1 tsp red chilli powderu00a0u00a0u00a0
1/2 tsp fennel powderu00a0u00a0u00a0
1/4 tsp cumin powderu00a0u00a0
1/4 tsp coriander powderu00a0u00a0u00a0
1 small raw mango, gratedu00a0u00a0u00a0
3 tbsp chopped fresh coriander leaves
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Method
Slit green chillies and remove seeds. Apply a little salt and set aside for 30 minutes. Wash and drain well.
Heat two tbsp of oil and temper with asafoetida, mustard seeds and turmeric powder. Add coconut and saute till lightly coloured.
Add red chilli powder, coriander powder, cumin powder, fennel powder and salt. Saute till well mixed and dry. Add raw mango and continue to saute.
Add coriander leaves, mix well and remove from heat and set aside to cool.
Stuff mixture into chillies and set aside.
Heat remaining oil in a shallow non-stick pan. Place the chillies, cover and cook for two to three minutes. Turn around the chillies and then cover and continue to cook for two to three minutes more or till both sides are evenly cooked.
Remove and serve hot.
Vadya Cha Kalvanu00a0u00a0u00a0
Ingredients
1 cup gram flour u00a0u00a0u00a0u00a0
4 green chillies, choppedu00a0u00a0u00a0
1 cup + 2 tbsp chopped fresh coriander leavesu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
A pinch soda bicarbonateu00a0u00a0u00a0
3/4 tsp turmeric powderu00a0u00a0u00a0
4 tbsp oilu00a0u00a0u00a0u00a0u00a0
1/4 cup grated dried coconutu00a0
1 tbsp poppy seeds, roasted u00a0u00a0
1 tbsp coriander powderu00a0u00a0u00a0
1 inch piece ginger, choppedu00a0u00a0u00a0
4-5 garlic clovesu00a0u00a0u00a0u00a0
1/2 cup browned onionsu00a0u00a0
3-4 black peppercornsu00a0u00a0u00a0u00a0
1-inch stick cinnamonu00a0u00a0u00a0u00a0
1 black cardamom u00a0u00a0
1 bay leafu00a0u00a0u00a0
1 star aniseu00a0u00a0u00a0u00a0u00a0u00a0
1 mace u00a0u00a0u00a0u00a0u00a0
2 medium tomatoes, choppedu00a0u00a0u00a0
1 tsp red chilli powderu00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
1 tbsp tamarind pulpu00a0u00a0u00a0
1 tsp garam masala powderu00a0u00a0u00a0
Method
Combine gram flour, green chillies, one cup of chopped coriander leaves, salt, soda bicarbonate, quarter tsp turmeric powder and mix well. Add enough water to make a thick batter. Ensure that the consistency is not too thin.
Pour the batter into a greased tray. Heat sufficient water in a steamer. Place the greased tray in the steamer and steam on high heat for 15-20 minutes or till firm and cooked. Remove, cool and cut into one-inch cubes.
For kalvan, dry roast grated dried coconut till lightly browned. Grind it along with poppy seeds, coriander powder, quarter tsp turmeric powder, ginger, garlic and browned onions to a smooth paste.
Heat two tbsp oil in a non stick kadai. Add peppercorns, cinnamon, black cardamom, bay leaf, star anise and mace and saute for a minute.
Add coconut paste, stir well and saute till dark brown.
Add tomatoes, stir well and cook till soft. Add the remaining turmeric powder, red chilli powder and salt and stir well. Add tamarind pulp and mix well. Add garam masala powder and mix well.
Add two cups of water, reduce heat and simmer the gravy for three to four minutes.
Add the prepared wadis and simmer for four to five minutes more.
Garnish with remaining coriander leaves and serve hot.
Note: To make browned onions, thinly slice the onions and deep-fry till golden. Drain on absorbent paper and use as required.u00a0
Mango Shrikhand
Ingredients
2 cups yogurtu00a0u00a0u00a0
3/4 cup condensed milku00a0u00a0u00a0
1/2 cup readymade mango puree or pulp
1/2 tsp mango essence u00a0u00a0
1 tsp charoli/chironji, optional
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Method
Put yogurt in a muslin cloth and hang it for one hour (preferably in the refrigerator) to drain away excess whey. Press to make sure all the excess water is removed.
Blend with condensed milk, mango puree and essence in a blender to make it smooth.
Sprinkle charoli and chill till almost frozen. Serve cold.
Kitchen tip
To make fried vegetables crisper, add a tsp of gram flour at the end of cooking time and fry for a few minutes
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