Gudi Padwa 2023: Try these 4 traditional recipes with a twist this Marathi New Year

Gudi Padwa marks the beginning of the traditional New Year for Marathis and Konkani Hindus and is observed on the first day of the Hindu lunisolar calendar. On this day, people clean their houses, decorate it with beautiful rangolis and hoist the Gudi dhvaja or flag which is considered auspicious and believed to bring good luck and fortune. As per a legend, on this day universe was created by Brahma. The day is also celebrated as the first day of Navratri in various parts of the country, as Ugadi in Andhra Pradesh, Yugadi in Karnataka and Cheti Chand for Sindhis. On Gudi Padwa, traditional dishes like puran poli, shrikhand, modak are relished with friends and family. (Also read: Happy Gudi Padwa 2023: Best wishes, images, messages and greetings to share with friends and family)

On the occasion of Gudi Padwa, here are 4 traditional recipes with an innovative twist that you must try at home.

1. Nutty Quinoa and Sweet Potato Modak

(Recipe by Chef Jerson Fernandes, Culinary Director at Novotel Mumbai Juhu Beach)

Ingredients

Quinoa - 150 gm

Sweet potato - 150 gm

Chopped dates - 20 gm

Grated raw papaya - 50 gm

Chopped peanuts - 20 gm

Chopped cashews - 25 gm

Chopped raisins - 25 gm

Chopped colour peppers - 50gm

Mustard paste - 1 tsp

Mayonnaise - 1 tblsp

Oil - 3 tblspn

Chopped coriander - 30 gm

Seasoning- to taste

Edible flowers - for garnish

Saffron strands- for garnish

Method

- Boil quinoa and sweet potatoes separately and allow them to cool.

- Peel the sweet potato once cold and mash it to a paste like consistency.

- Heat a non-stick pan, dry roast dry fruits and allow them to cool.

- Blend the sweet potato mixture with the quinoa, dry fruits, mustard-mayo mix, chopped vegetables and check seasoning.

- Shape the mixture into modaks using a mould.

- Garnish with fried quinoa, edible flowers and saffron strands.

- Serve with a choice of dressing.

Chef's tip: Apply coconut oil to the modak mould before stuffing in the mixture to ensure it doesn't stick whilst demoulding.

2. Puran-poli Pinwheel

(Recipe by Chef Jerson Fernandes, Culinary Director at Novotel Mumbai Juhu Beach)

Ingredients:

For Puran Poli Filling:

1 cup chana dal

1 cup jaggery

1/2 tspn- cardamom powder

1/3 tspn- nutmeg powder

For the poli dough:

1 cup- whole wheat flour

1 tbslpn- ghee

For the pinwheel rolling:

Hung yoghurt - 100 gm

Icing sugar - 100 gm

Cardamom powder - ½ tspn

Chopped dry fruits - 50gm

Method:

- Make a dough using flour, ghee and enough water to have 5 equal sized soft balls of dough ready which need to rest under a moist cloth.

- Cook the 30 minutes soaked chana dal with water for about 20 minutes in a pan; drain once cooked and set aside.

- Cook the drained chana dal with jaggery, nutmeg and cardamom in a pan for around 8 minutes until the jaggery melts. Keep mashing and mixing at regular intervals and divide into 5 equal parts. Allow to cool.

- Place the jaggery mixture in the center of the flattened soft dough ball, seal the edges of the dough and roll into a flat round shape with the jaggery mixture spread evenly inside. Use ghee while cooking on a hot griddle.

- Once cooled, spread the beaten sweetened yoghurt and dry fruits over it evenly and roll it.

- Cut diagonally into equal parts. Sprinkle some more chopped dry fruits on top and serve.

3. Shrikhand Semifredo in chocolate shell

(Recipe by Abhinav Singh, Pastry Chef, Novotel Mumbai International Airport)

Ingredients

Hunk curd 50 grams

Powder sugar – 15 grams

Whipped cream 50 gram

Cardamom powder 1 grams

Honey 10 grams

Saffron 2 sticks

White chocolate 50 grams

White choco chip 20 grams

Method of making

- Mix all apart from white chocolate And keep in refrigerator for 4 to 5 hours and then whip it with the help of whisk.

- Melt your white chocolate take any shape of silicone and apply 2 quotes of chocolate; dry it well.

- Pipe the mixture in a shell and again give rest of 2 hours; plate it with fruits and berries as per your choice.

- Serve it chill.

4. Nutella and Coconut Pooran poli with maple anglaise

(Recipe by Abhinav Singh, Pastry Chef, Novotel Mumbai International Airport)

Ingredients

Refined flour - 150 grams

Ghee - 50 grams

Nutella - 50 grams

Coconut - 100 grams

Saffron - 2 sticks

Coconut milk - 50 ml

Cardamom powder 2 grams

Chopped cashew 30 grams

For sauce

Mapple syrup 50 ml

Milk 50 ml

Corn flour 10 grams

Method of making

- Make a dough with flour and coconut milk with saffron and cardamom powder.

- Mix desiccated coconut and Nutella with icing sugar and finely chopped cashew.

- Take a dough and fill with Nutella mixture

- Roll it and shallow fry it in ghee until its done.

- Present it with maple sauce and fresh berries.

For sauce

Boil milk and maple together and add cornflour up to thick consistency.

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