Gudi Padwa 2023: Unmissable traditional recipes to welcome the New Year

Luke Coutinho Cofounder of You Care Lifestyle shares some healthy recipes for Gudi PadwaPuran PoliPuran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gramchana dal and organic jaggery In Marathi this sweet filling is called puran and the roti is called poliIngredientsFor Puran1 cup organic jaggery 250ml 1 cup chana dal skinned split Bengal gram soaked for 12 14 hours with water being changed every 67 hours 3 cups water to pressure cook the chana Dal 2 tsp ghee A2 organic ghee1 tsp cardamom powder1 tsp fennel powder 14 tsp nutmeg powderFor the Poliroti15 cups organic khapali wheat 4 tbsp ghee A2 organic ghee12 tsp pink salt14 tsp organic turmericWater as required to knead the doughMethod to make the PuranRinse the soaked chana dal in a pressure cookerPreparing the poliroti Take a mediumsized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board Place the Puran mixture in the center Bring the edges together and join all the edges 4 Sprinkle some flour and start rolling the dough till a mediumsize poli is made On a heated griddle spread some ghee and place the poli When the inner side gets brown flip it over and apply ghee If everything is done well the Puran poli will puff and brown spots will appear Serve hot with a topping off ghee on topNotes Soaking of chana dal for 12 14 hours releases the phytic acid and they become more easily digestible Soaking helps in faster cooking of the chana daltoo and hence making it softer and easily digestible Cardamom resolves digestive issues Nutmeg boosts immunity and fennel powder hasantiinflammatory properties Organic jaggery is loaded with antioxidants andminerals Puran Poli is loaded with iron calcium and is acereal pulse combination which makes it acomplete protein Khapali wheat is rich in complex carbs fiber trace minerals and amino acidsAlu VadiPelting Mumbai rains call for the most comforting teatime snack Alu Vadi is a perfect tea time matchEquipmentSteamerSharp knifeIngredients6 large fresh colocasia leaves arviarbitaro leaves200 g chickpea flour besan50 g rice flour50 g sattu flour2 tsp ground cinna1 tsp immunity powder2 tsp ground CeylonSrilankan cinnamon14 tsp Ajwain1 tsp ground fennel seeds1 tsp chili powder12 tsp ground cumin seeds1 12 tsp salt1 inch ginger peeled and grated2 green chillies optional5 tbsp fresh tamarind pulp100 g jaggery powder500 ml waterFor the temperingFor the tadka1 tbsp cold pressed coconut oil or unrefined mustard oil1 tbsp mustard seeds1 tsp asafoetida2 tbsp sesame seeds1012 curry leaves2 tbsp fresh coriander leaves to garnishInstructionsTo prepare the colocasia leaves Begin by wiping the colocasia leaves Clean with a damp kitchen towel Clean both sides thoroughly Use a sharp knife to laterally trim the thick spine that runs down the leaf Simply run the knife across the stalk to flatten it so it feels flat to the touch Continue this process for all of the veins that branch out from the centre Repeat the trimming for all the leavesTo make the batter In a large bowl combine the chickpea flour rice floursattu flour ground cinnamon immunity powder ajwainground fennel seeds ground cumin seeds chilli powder and salt Whisk to combine Add the grated ginger green chilli paste tamarind and jaggery powder Slowly add the water whisking all the time to ensure a smooth paste is formed without lumps Continue whisking for 5 minutes until the paste is smooth Set aside for 15 minutesTo assemble the Alu Vadi Organise the colocasia leaves by size The assembly process will begin with the largest leaves to the smallest leaf Take the largest colocasia leaf and lay it dull side up out on a clean flat surface Top with a large spoonful of batter Use a rubber spatula or your hands to spread the batter over the leaf Take the second largest leaf and place it dull sideup in the opposite direction to the first leaf It should look like a butterfly the four corners resembling wings Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again Once all the five leaves are stacked cover it finally with more batter Fold one side of the leaves down to the center Repeat for the other side so the leaves meet in the middle It should form a rectangle Cover with more batter Starting from the short side begin to form a tight roll Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking Rub any remaining batter on the outside of the log to stick down any loose endsTo steam the Alu Vadi Heat up water and place the pot in a cooker Grease a dish with a few drops of oil and place it in the pot Place the rolls on the dish with the sealed side facing down Close the lid and steam on medium heat for 15 minutes Let it cool down and cut the roll into iumliquestfrac12 in wide piecesTo finish the Alu Vadi Slice the cooled Alu Vadi into 12cm pieces using a sharp knife If you prefer a lighter snack you can eat them steamed tooFor the tampering Heat the oil in a pan Add the mustard seeds once they crackle add asafoetida sesame seeds and curry leaves Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over Remove from the pan and garnish with fresh coriander leaves Serve warm or at room temperature with masala chaiImportant Note Do not consume taro leaves as a raw vegetable or in their raw state They should be soaked first in clean water and then cooked for at least 30 minutesThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever