Gudi Padwa: Follow these traditional, innovative recipes for a festive feast

Many Indians from different parts of the country including Maharashtra Daman Goa and parts of Karnataka are all set to come together in their neighbourhoods to celebrate Gudi Padwa on March 30 later this month While culture and traditions will take centre stage food is also an integral part of celebrations and cannot be ignored be ignored during this time of the yearAhead of the festival midday spoke to Indian chefs and asked them for their favourite recipes that people can make They not only share a recipe for a traditional Mango Shrikhand and Puri but also an innovative Beetroot Kokum Risotto that people can make to celebrate the festivalMango Shrikhand with PuriWhen you talk about Gudi Padwa it is impossible to talk about Mango Shrikhand with Puri as the mango season is upon us Ritesh Raje executive sous chef at Doubletree by Hilton Goa Panaji suggests making the dish to celebrate the Marathi New Year He explains Mango Shrikhand with crisp golden puris is a celebration of flavours and textures mdash creamy fragrant and indulgent The sweetness of ripe mangoes the warmth of cardamom and the crunch of nuts create a perfect balance Paired with piping hot puris itrsquos a timeless delight that brings joy to every biteIngredientsFor Mango ShrikhandHung curd thick yogurt 2 cupsMango pulp fresh Alphonso or Kesar mango 1 cupPowdered sugar adjust to taste 12 cupCardamom powder 12 tspA few saffron strands soaked in 1 tbsp warm milkChopped nuts almonds pistachios 1 tbspFor puriWhole wheat flour 2 cupsSemolina optional for crispiness 1 tbspSalt 12 teaspoonOil or ghee 1 tbspWater as needed for doughOil for deep fryingMethodStep 1 Prepare Mango Shrikhand1 Place thick hung curd in a bowl and whisk until smooth2 Add mango pulp powdered sugar cardamom powder and saffron milk Mix well3 Chill in the refrigerator for at least 1 hour4 Garnish with chopped nuts before servingStep 2 Prepare puri1 In a bowl mix whole wheat flour semolina salt and oil2 Gradually add water and knead into a firm dough Let it rest for 15 minutes3 Divide into small balls and roll each into a small round puri4 Heat oil in a deep pan and fry puris until golden brown and puffed up5 Drain on paper towelsAssembly1 Serve chilled mango shrikhand with hot crispy puris Enjoy your delicious traditional dessertBeetroot Kokum RisottoAt Brasserie in Hilton Mumbai International Airport executive chef Altamash Patel says drawing from his roots in Maharashtra he recommends making Beetroot Kokum Risotto blending tradition with elegance He explains Gudi Padwa represents new beginnings vibrancy and the celebration of the harvest and I wanted to capture that energy in this dish The beetroot with its earthy sweetness and rich red colour is a visual and symbolic tribute to the festival and kokum is a beloved ingredient in Maharashtrian cuisine which brings a tangy and aromatic contrast The creamy risotto serves as the perfect base to bring these elements together slowcooked to build depth and balanceIngredientsFor the risottoArborio rice 1 12 cupsBeetroots medium peeled and cubed 2 nosGhee clarified butter medium 2 nosOnion medium finely chopped 1Garlic cloves minced 2 nosMustard seeds 1 tspCurry leaves 810 nosHing asafoetida 1 pinchVegetable stock or chicken stock 4 cupsKokum soaked in 12 cup warm water for 10 minutes 1 cupWhite wine optional or you can skip this and use stock 14 cupParmesan cheese optional for extra creaminess grated 2 tbspSalt and pepper to tasteFor garnishRoasted cashews roughly chopped 2 tbspFried onions 2 tbspFresh coriander or mint leaves chopped for garnishPomegranate seeds for garnishA drizzle of ghee for finishingMethod1 Preheat the oven to 180 degree Celsius 350 degrees Fahrenheit Toss the cubed beetroots with ghee salt and pepper and roast for 2530 minutes until tender Set aside2 Soak the kokum in warm water for 10 minutes then strain and add the kokum water to warm vegetable or chicken stock Keep the stock simmering3 Heat ghee in a large pan over medium heat Add mustard seeds curry leaves and hing and cook for a few seconds until fragrant4 Add chopped onions and garlic to the pan and sauteacute until soft and translucent about 34 minutes5 Stir in the Arborio rice and cook for 2 minutes then add white wine if using and cook until absorbed6 Begin adding the warm kokuminfused stock one ladle at a time stirring frequently until the rice is tender and creamy about 1820 minutes7 Stir in the roasted beetroot cubes and cook for a few minutes until heated through8 Finish with a drizzle of ghee adjust seasoning and garnish with roasted cashews fried onions fresh herbs and pomegranate seeds Serve hot