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Gudi Padwa 2024: Recipes For Vegetarians You Can Try On This Special Day Maharashtra, Goa and Daman and Diu celebrate the colorful Gudi Padwa festival to commemorate the harvest season and the New Year. To commemorate the event with loved ones, an array of traditional dishes are made. When prepared with nutritious ingredients and enhanced with balanced festive deliciousness, these exquisite dishes become a delightful and wholesome experience that sets the tone for the New Year for you and your loved ones.
Gudhi padwa, the colorful Maharashtrian New Year celebration, is a joyous occasion significant for its rich cultural heritage and customs. Houses around Maharashtra decorate their doors with vibrant decorations and rangoli patterns, and the sun rises on this auspicious day, signifying wealth and good fortune. The famous gudhi padwa a spectacular flag-like pillar covered with bright cloth, flowers and neem leaves, is a great representation of success and good fortune.
Family gatherings to erect the gudi padwa signal the start of the festivities, which include spirited processions, spontaneous music and traditional dance performances. Delicious Maharashtrian dishes like Shrikhand and Puranpoli tempt the senses and are generously served to loved ones as an expression of love and generosity. Gudi padwa marks a new beginning
Here are some Amazing gudi padwa Recipes for vegetarians:
1. Katachi Amti (By Jaiparkash Bhatt – Executive Chef, The Resort, Mumbai)
Ingredients:
- Chana dal – 1 cup
- Turmeric powder-1 teaspoon
- Water – 4 cup
- Salt – to taste
- Oil – 2 table spoon
- Cumin seed- 1 teaspoon
- Dried red chillies-3 no
- Curry leaves – 6 to 7
- Onion finely chopped -1
- Garlic mince- 2.3 cloves
- Ginger grated – 1 inch
- Tomato chopped – 2
- Goda masala- 2 teaspoon
- Asafetida – ½ teaspoon
- Red chilli powder -1 teaspoon
- Tamarind pulp- 1 tablespoon
- Jaggery – 2 tablespoon
- Fresh coriander leaves for garnish.
Method:
- After washing, soak gram dal for half an hour. Place the soaked gram dal, water, salt and turmeric in a pressure cooker. Cook for 4-5 whistles or till the dal becomes soft.
- Add mustard seeds to oil heated in a deep pan on medium heat and watch them splutter. Curry leaves, hing, cumin and dry red chillies are added. Return for a few seconds.
- When the onions turn golden in color, add the chopped onions and saute. Add grated ginger and chopped garlic. Let it cook for a minute or until the raw aroma goes away.
- Add chopped tomatoes and boil until soft. Add salt, chili, sweet masala.
- Once combined, heat for five minutes. Add boiled chana dal to the amati. Give it a good toss and cook for ten to fifteen minutes.
- Add jaggery and tamarind pulp to balance the taste. If necessary, add additional water. Add finely chopped coriander and garnish. Serve hot with bread or steamed rice.
2. Neem ki chutney (By Jaiparkash Bhatt – Executive Chef, The Resort, Mumbai)
Ingredients:
- Fresh neem leaves- 1 cup- washed and pat dried
- Green chili – 2-3
- Cloves of garlic – 3-4
- Grated coconut – ¼ cup
- Salt – to taste
- Mustard seed – 1teaspoon
- Lemon juice – 1 tablespoon
- Coconut Oil – 2 tablespoon
Method:
- Add mustard seeds and neem leaves to the heated oil pan. After sauteing for two to three minutes, gently wilt the leaves.
- Add chopped garlic cloves and green chillies to the pan. Fry for another two minutes.
- After removing the pan from the burner, allow the mixture to cool. After the mixture cools down, pour it into a blender.
- Add oil, lemon juice, salt and shredded coconut. Mix all the ingredients until it becomes a smooth paste. A little water may be needed to get the right consistency.
- Adjust the taste and seasoning. Serve with bread or rice.
3. Ragi puran poli (By Jaiparkash Bhatt – Executive Chef, The Resort, Mumbai)
Ingredients:
- Finger millet flour- 1 cup
- Whole wheat flour – ½ cup
- Salt – a pinch
- Chana dal – 1 cup
- Jaggery, grated – 1 cup
- Cardamom powder -1/4 tsp
- Ghee for cooking
- Water, as needed
Method:
For filling:
- Wash gram dal well and soak it in water for two to three hours. After draining the soaked dal, pressure cook it in enough water to make it soft and mushy.
- Grated jaggery and mashed dal are placed on a hot pan. Cook this mixture on low flame until it forms a homogeneous paste and thickens. Stir often to prevent sticking.
- After adding the cardamom powder, stir the liquid well and let it cool.
For dough:
- Add whole wheat flour, ragi flour and a pinch of salt to a mixing bowl. Gradually add water and knead the dough until it becomes elastic. Allow half an hour to relax.
- Separate the filling and dough mixture into equal sized balls.
- Part of the dough should be rolled into a small circle. After carefully sealing the sides to avoid fracture, place the filling mixture in the center.
- Using a rolling pin, gently shape the packed dough ball into a thin circle.
- With ghee, deep fry the puranpolli on both sides until golden brown. Serve hot with milk or ghee.
4. Amrakhand With Poori (By Chef Kunal Kapur, Saffola)
Ingredients:
For Amrakhand
- 1 kg of Curd
- 1 tablespoon of Cardamom Powder
- ¼ teaspoon of Nutmeg Powder
- A pinch of Saffron
- 250 grams of Powdered Sugar
- 1 cup of Mango Pulp
- Handful of chopped Pista and Almonds
For Poori
- 200 grams of Whole Wheat Flour or (Atta)
- ½ teaspoon of Cardamom Powder
- 1 teaspoon of Fennel Powder or (Saunf)
- A pinch of Saffron (soaked)
- 2 tablespoons of Semolina or (Suji)
- A pinch of Salt
- A dash of oil (for oiling the dough balls)
- ¾ cup of Water (approximately)
- Oil for frying
Method:
- To make Amrakhand, leave the curd overnight in the refrigerator to drain excess water by hanging it in a muslin cloth or fine sieve.
- Once the curds are thick and cheesy from hanging overnight, strain them through a sieve to smooth them out.
- Soak saffron in warm water or milk to release its color and aroma.
- Add the cardamom powder, nutmeg powder and the liquid from the soaked saffron to the dish along with the curd.
- When the powdered sugar is completely dissolved and the curd mixture is smooth and fluffy, add it to the mixture and whisk vigorously for two to three minutes.
- Add the mango puree and whisk gently until the curd is smooth and glossy. Use a sweeter variety like Alphonso (Hapus) if possible.
- Add chopped almonds and pistachios to the mixture and stir gently.
- Before serving, transfer the mango curd mixture to a serving dish and cool completely in the refrigerator.
- To prepare the puri, place whole wheat flour (atta), water, oil, salt, cardamom powder, anise powder (saunf), and semolina powder (suji) in a container and mix until a compact dough is formed.
- Knead the dough well making sure all the ingredients are evenly distributed. For ten minutes, cover the dough with a damp towel and let it rest.
- Divide the dough into marble portions, without using dry flour. Oil the rolling pin, counter and dough balls.
- Before frying the dough balls in hot oil, flatten them into thin, circular sheets until they puff up. With a spoon, press gently, turn and cook until browned all over.
- After using absorbent paper to catch the excess oil, continue the process with the remaining dough balls.
- Serve piping hot puranpoli alongside the mango srikhand. Have fun!
5. Sabudana Vada(By Chef Kunal Kapur, Saffola)
Ingredients
- 1 cup of Sabudana
- 1 cup of Water
- 1 cup of boiled and mashed Potato
- 2 tablespoons of chopped Coriander leaves
- 1 teaspoon of Cumin Powder
- Rock Salt (Sendha Namak) to taste
- 2 tablespoons of chopped Curry leaves
- 2 Green Chilies (chopped)
- 2 tablespoons of Buckwheat flour (Kuttu ka Atta) or Bread Crumbs
- 1 cup of crushed roasted Peanuts
- Optional: Cheese cubes
- 1 tablespoon of Lemon juice
- Oil
Method:
- Soak sago in water for 4 to 6 hours. When the sago pearls swell, become soft to the touch and mash easily between the fingertips, you will know it is ripe.
- After drying the sago well, keep it in a mixing dish.
- Add all the ingredients to the soaked and softened sago. These include potatoes, herbs and spices.
- After everything is thoroughly mixed, it should be completely combined. This step is essential to guarantee that each sabudana vada is uniform and tasty.
- After mixing the mixture thoroughly, it’s time to make tikkis or small patties.
- Take a small amount of the mixture and roll it on your palm to form a ball. Next, carefully press into a patty shape.
- Continue doing this until all the ingredients are used to make patties of equal size.
- Heat oil in a large wok or frying pan.
- Carefully drop the prepared patties into the heated oil, making sure they are not too tightly packed in the pan. Fry until beautiful golden brown on both sides.
- Alternatively, if you want a healthier choice, fry sabudana vada in a pan with a little oil until crisp and golden.
- Once the sabudana vada is fried, remove it from the oil and place it in a plate covered with a paper towel to absorb the remaining oil.
- Serve the sago vada hot and crispy immediately.
6. Tofu And Sweet Potato Roshti (Chef Roopa Nabar, TTK Prestige)
Ingredients:
- 200 gm tofu grated
- 1 sweet potatoe grated
- 1 green chilli finely chopped
- 1/2cup crushed roasted peanuts
- 1tbps lemon juice
- 1tsp jeera
- 1 tablespoon maida for binding
- Salt to taste
- Oil to shallow fry
Method:
- Combine all ingredients except oil in a bowl.
- Spread a small amount of the mixture on a pan heated with oil.
- Similarly, make four to five rosti and fry for two to three minutes on each side or until golden brown.
- Serve with chutney of your choice.
also read: gudi padwa recipes
also read: Chaitra Navratri