Gudi Padwa!

I can get my head around styling western clothes but I am such a lousy saree draper….Not proud of it :(. Every Indian festival I have to mentally start preparing myself to tackle the mighty saree! I am slowly and steadily getting better at it though.

Back in India, my family has always been celebrating all festivals with lot of enthusiasm and joy. I have such fond memories of all festivals growing up. Doing things the way they did makes me feel closer to them. So even though I can’t match their standards of finesse, enthusiasm and authenticity, I try my best! 🙂

So this is how I celebrated my Gudi Padwa last week. I wore nath (nose ring) and draped a paithani…just like my mother would. This is one of my wedding sarees, worn at Seemant Pujan. Also, cooked her style of food 🙂

Homemade Thali:

Tomato Batata Rassa (Tomato Potato Gravy ):
1 big boiled potato – cut in cubes
1 medium tomatoe – cut in cubes
1 tsp ginger-garlic-green chilli paste
0.5 tsp mustard seeds
0.5 tsp cumin seeds
0.5 tsp turmeric
pinch of asafoetida
1 tsp goda masala
1 tbsp grated coconut (optional)
1.5 tbsp oil
Heat oil in a skillet. Put mustard seeds. Let them crackle. Add cumin seeds, asafoetida and turmeric. Add ginger-garlic-green chilli paste. Add boiled potatoes and tomatoes. Stir well. Add water, goda masala and salt to taste. Let these simmer for few minutes. Garnish with fresh grated coconut and cilantro.

Tindora Tava Fry (Coccinia Grandis Fry)
3-4 fistful tindora – cut each tindora into 4 halves length-wise
0.5 tsp cumin powder
0.5 turmeric powder
1 tsp taba masala
1.5 tbsp oil
Heat oil in a skillet. Add cumin seeds, turmeric and tindora. Add tava masala when the tindora is soft. Add salt to taste.

Kadhi Pakodi (Yogurt gravy with fried fritters)
1.5 tbsp oil
pinch of asafoetida
7-10 methi (fenugreek) seeds
0.5 tbsp cumin seeds
3 chopped garlic cloves
1 small onion sliced
1.5 cups yogurt + 1.5 cups of water + 4 tbsp chickpea flour. Mix well
Heat oil in a skillet. Add cumin, garlic, asafoetida, methi seeds. Add onions and salt. Once the onions are cooked, add the mixture of yogurt, water and chickpea flour. Let it boil. Keep stirring. Add salt. Garnish with fresh coriander leaves. Add more chickpea flour if the kadhi doesn’t thicken. I made pakodi at home but you could get store bought fritters and add it to the kadhi.

Beetroot  Kochimbir (Beetroot Salad):
Boil 2 small sized beets for 20-25 mins or until soft. Peel. Cut into cubes. Add it to yougurt. Sprinkle chaat masala, cumin powder, salt and pepper.

Aamras (Mango Puree)
Puree mango slices in a blender. Add sugar if mango is not sweet enough.

Poori (Fried Bread)
I cut ready to make chapatis into four halves and fried it in hot oil.

Snacks: Dhokla, Muthia, Papad – store bought.



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