Healthy recipes for Gudi Padwa that you can enjoy on Marathi new year

The Gudipadova festival is celebrated primarily in Maharashtra, marking the beginning of the New Year and harvest season. According to the Hindu calendar, it is celebrated on the first day of the Chaitra month. Gudi Padwa 2022 will be celebrated on Saturday, April 2nd. The festival also marks the beginning of spring and the New Year for Hindus in Marathi and Konkani. Apart from Maharashtra, Gudiparwa is also celebrated in Andhra Pradesh, Karnataka and Telangana.

On this festive occasion, people get together to join the street procession, dance and enjoy the various dishes prepared for the day. Some people take an oil bath, prepare a rangoli, or put a gudi at the entrance or window. Check out the healthy Gud iPadwa recipes by Luke Coutinho, co-founder of YouCare Lifestyle, for fun at the festival.

Pranpoli is a flat roti stuffed with sweet lentil stuffing made from split Bengalgram / Chanadal and organic jaggery. In Marathi, this sweet stuffing is called plan and roti is called poly.

material:

For plans:

• 1 cup of organic jaguary (250 ml)-1 cup of Chanadal (soak peeled split Bengalgram for 12-14 hours, change water every 6-7 hours)-Pressure cook Chanadal with 3 cups of water- 2 tsp ghee (A2 organic ghee).
• 1tsp cardamom powder
• 1tsp fennel powder-1 / 4tsp nutmeg powder

For Poli (roti):

• 1.5 cups of organic capari wheat 4 tablespoons ghee (A2 organic ghee)
• 1 / 2tsp pink salt
• 1 / 4tsp organic turmeric
• Water as needed to knead the dough.

How to make a plan:

Rinse the soaked Chanadal in a pressure cooker.

Preparation for poli (roti):

• -Remove the medium-sized ball from the dough ready to be rolled on a rolling board to a circumference of 3 inches.
• -Put the Puran mixture in the center.
• -Combine edges and join all edges. 4. Sprinkle with flour and start rolling the dough until you have a medium-sized poly.
• -Spread the ghee on a heated griddle and place the poly.
• -When the inside turns brown, turn it over and apply ghee.
• -If all goes well, the Puran poli will bulge and you will see brown spots.
• -Top with ghee and enjoy while warm.

Note: Soaking Chanadal for 12-14 hours releases phytic acid, making it easier to digest.

• -Soaking makes the tea plant to cook faster, softer and easier to digest.
• -Cardamom solves digestive problems.
• -Nutmeg boosts immunity and fennel powder has anti-inflammatory properties.
• -Organic Jaggery contains antioxidants and minerals.
• –Puran Poli contains iron, calcium and is a complete protein combination of grain pulses.
• -Capari wheat is rich in complex carbohydrates, fiber, trace minerals and amino acids.

When it rains in Mumbai, you’ll need the most comfortable teatime treats. Alu Vadi is perfect for tea time.

Device

material:

• 6 large fresh taro leaves arvi / arbi / taro leaves
• Chickpea flour Besan 200g
• Rice flour 50g
• Satsu powder 50g
• 2tsp ground China
• 1tsp immunity powder
• 2tsp crushed Ceylon / Sri Lankan cinnamon
• 1/4 tsp Ajwain
• 1 tsp ground fennel seed
• 1 tablespoon chili powder
• 1 / 2tsp ground cumin seeds
• 1 1/2 teaspoon salt
• 1 inch ginger peeled and grated
• Optional two green peppers
• 5 tablespoons of fresh tamarind pulp
• Jaggery powder 100g
• 500 ml of water

With tempering Tucker:

• 1 tbsp cold pressed coconut oil or unrefined mustard oil
• 1 tablespoon mustard seed
• 1 teaspoon Asafoetida
• 2 tablespoons of sesame seeds
• 10-12 curry leaves
• 2 tablespoons of fresh coriander leaves to garnish.

procedure:

To prepare taro leaves:

• -Start by wiping the taro leaves.
• -Wipe with a damp kitchen towel.
• -Completely clean both sides.
• -Use a sharp knife to laterally trim the thick spine down the leaves.
• -Move the knife along the stem to flatten it so that it feels flat to the touch.
• -Continue this process for all veins branching from the center.
• -Repeat trimming for all leaves.

To make batter:

• -In a large bowl, mix chick soybean flour, rice flour, sweet potato flour, cinnamon flour, immune flour, ajiwain, fennel seed flour, cumin flour, chili flour and salt.
• -Mix with a whisk.
• -Add grated ginger, green pepper paste, tamarind and jaggery powder.
• -Add water slowly and constantly whisk with a whisk to form a lump-free, smooth paste.
• -Continue whipping with a whisk for 5 minutes until the paste is smooth.
• -Set aside for -15 minutes.

How to assemble AluVadi-

• -Organize taro leaves by size.
• -The assembly process begins from the largest leaf to the smallest leaf.
• -Take the largest taro leaves and place them on a clean, flat surface (blunt side up).
• -Put a large spoonful of batter on top.
• -Use a rubber spatula or your hand to spread the batter over the leaves.
• -Take the second largest leaf and place it with the blunt side up in the opposite direction of the first leaf.
• -It should look like a butterfly, with four corners resembling wings.
• -Repeat the diffusion process so that the second leaf is covered and place the next leaf in the opposite direction again.
• -When all 5 leaves are stacked, cover with more batter at the end.
• -Fold one side of the leaf to the center.
• -Repeat on the other side so that the leaves meet in the middle.
• -Must form a rectangle.
• -Cover with more dough.
• -Start on the short side and start forming a tight roll.
• -Make sure the rolls are as tight as possible to prevent the batter from being squeezed out or the leaves from breaking.
• -Rubbing the remaining butter on the outside of the log and piercing the loose end.

To steam Alu Vadi:

• -Warm the water and put the pot in the rice cooker.
• -Apply a few drops of oil to the dish and put it in a pan.
• -Place the roll on the plate with the sealed side facing down.
• -Close the lid and steam on medium heat for 15 minutes.
• -Cool and cut the roll into wide pieces.

To exit Alu Vadi:

• -Use a sharp knife to slice the cooled Alu Vadi into 1/2 cm pieces.
• -If you like a light snack, you can steam it.

In case of tampering:

• -Heat the oil in a pan.
• -Add when the mustard seeds crackle and add the leaves of wei, sesame and curry.
• -Place the Alu vadi slices in a pan and cook until both sides are golden and the whole is crispy.
• -Remove from the pan and decorate with fresh coriander leaves.
• -Take with Masala Chai at warm or room temperature.

Important note:

• -Do not consume taro leaves as raw vegetables or raw.
• -First soak in clean water and then cook for at least 30 minutes.

–IANS input