SPECIAL AND TRADITIONAL FOODS TO EAT ON GUDIPADWA
On the auspicious occasion of Gudi Padwa, I’m Back with New Blog- SPECIAL AND TRADITIONAL FOODS TO EAT ON GUDIPADWA
Gudi Padwa is one of the most auspicious day (muhurta) in 3 ½ muhurtas. There are many interesting historical myths related to the celebration of this festival; one of them being Lord Rama’s victorious return to Ayodhya after slaying Ravan.
Traditional families begin the day by drinking water (Tirth) made up of neem leaves, jaggery, cumin seeds, carom seeds and raw mango.
Drinking this holy tirth keeps you healthy and strengthens your body during summers.
On today, even the food is prepared without garlic and onions because the meals are offered to the god first. This Gudi Padwa, I have brought you a number of the delectable Maharashtrian thalis –SPECIAL AND TRADITIONAL FOODS TO EAT ON GUDIPADWA-2021 prepared exclusively for this festival.
1. DALICHI CHATNI
- For Dalichi chatni , take ¾ cup soaked chana dal, 2 green chillies, 2 tbsp coriander leaves, 2 tbsp grated coconut, 2 tbsp raw mango peeled and chopped, and salt to taste.
- Grind together all ingredients. Don’t make a fine paste, grind coarsely. Add little water.
- Temper (tadka) chutney with ½ tbsp mustered-cumin seeds, a pinch of hing, 2 pinches of turmeric powder and a couple of curry leaves to hot oil. I really like adding a couple of pomegranates to the present chutney.
- For Koshimbir, take a finely chopped cucumber, curd, groundnut powder, little mustard powder, little sugar and salt to taste.
- Mix all ingredients together well.
- Temper Koshimbir with ½ tbsp mustered-cumin seeds, 1 chopped green chilli and a couple of curry leaves adding to hot oil. Garnish with fresh coriander.
- Make this Koshimbir just before the meal, because the additional water from the curd will make it watery. otherwise, you can add the curd before serving.
- To make Amti, take ½ cup cooked toor dal, 2 ½ cup water, 1 tbsp jaggery, 1 tbsp tamarind pulp, salt to taste, turmeric powder ½ tbsp, amti masala ½ tbsp (dry coconut, cumin seeds, black pepper, cinnamons, cloves and bay leaves.
- Roast these ingredients separately for one minute and grind well to a fine paste and blend all ingredients into a large pot and convey it to boil.
- Temper amti with ½ tbsp mustered-cumin seeds, a pinch of hing, ½ tbsp chilli powder and a couple of curry leaves to hot oil.
- Pour it over boiling amti, mix it well and boil again for 2 minutes.
- Enjoy this tangy amti with plain rice or relish it like soup!!
- In Maharashtrian families, when this amti is served with Puranpoli then it is called KATACHI AMTI . It’s done by using (Puran Poli stuffing) cooked chana dal rather than toor dal.
4. POTATO BHAJI
- For potato Bhaji, take peeled potatoes (thinly cut in round slices).
- Soak these slices into salty water and keep them aside.
- In a medium bowl add ½ cup besan flour, 1 tbsp rice flour, a pinch of bicarbonate of soda, salt to taste, carom and cumin seeds, 1 tbsp green chilli paste, a pinch of sugar and ½ tbsp juice.
- Prepare the batter by adding little water. Heat oil during a kadhai, drain the water from potatoes. Then dip each slice through the batter and deep fry till golden brown in colour.
- Easy and straight forward to form, this dish of plain rice and plain dal without tadka is classic and maybe enjoyed anytime. Serve with a dollop of pure ghee and a bit of lemon.
- Shrikhand may be a Maharashtrian dessert made up of hung curd and granulated sugar. Serve with puri.
For an in-depth recipe click here…
7. MASALA BHINDI
- For masala or stuffed bhindi, take 8-10 small bhindi. Slit each bhindi from one side.
- Don’t dig two pieces. during a bowl add 1 cup of roasted groundnut powder, salt, chilli powder, cumin powder, coriander powder, a pinch of sugar. Mix well and keep it aside.
- Take a non-stick pan and warmth 3 tbsp oil, add ½ tbsp cumin-mustard seed, curry leaves.
- Now add the chopped bhindi and stir for a half minute sprinkle a touch of salt, now cover the pan with a lid until the bhindi becomes a touch soft.
- Add the prepared masala and toss for one minute. close up the flame and add half a bowl of curd. Garnish with coriander leaves. Serve with hot roti.
- For Chitranna, take 2 cups of cooked rice, 3 green chillies (finely chopped), ½ cup ground nuts, 2 tbsp juice, 1 tbsp urad dal, ½ tbsp cumin-mustard seeds, curry leaves, 2 pinches of hing(asafoetida), turmeric powder and three tbsp oil. (Rice grains should be separated; it’s better if you cook rice 4-5 hours in advance).
- Heat oil and add cumin-mustard seeds, groundnuts and urad dal. once they start popping, add green chillies and curry leaves. Close up the warmth and add hing and turmeric powder.
- Pour this mixture over cooked rice; add salt and juice, mix well thoroughly. Adjust juice proportion as per the taste.
So this Gudipadwa, prepare to offer your family a wholesome and luxurious treat with the Special Padwa thali-SPECIAL AND TRADITIONAL FOODS TO EAT ON GUDIPADWA-2021
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