We bring you delicacies from various regions in India, which are a must-have on this auspicious day.
India- a land which celebrates a number of festivals differently, in different cultures. While the world celebrates new year on the start of a new calendar, in India, we celebrate it twice a year. Once with the world, and again on the commencement of spring season.
Better known as Gudi Padwa in Maharashtra, Yugadi in Karnataka, Ugadi in Andhra Pradesh, Samvatsar Padvo in Goa and Navreh in Kashmir, the regional New Year in India also has a number of authentic delicacies to offer. We bring you delicacies from various regions in India, which are a must-have on this auspicious day.
1. Puran Poli from Maharashtra
Bengal Gram- 4 small cups(equivalent to half kg)
Jaggery cubes- 4 or according to the amount of sweet you want it to be
Turmeric- half teaspoon
Cardamom powder- half teaspoon
Refined flour- 3 cups
Pure ghee- as required
salt to taste
Boil the whole of bengal gram in a pressure cooker upto 3 whistles. Drain the water and grind it coarsely. Grate the jaggery cubes and keep aside. In a pan, add the ground dal, grated jaggery, cardamom powder, saffron and stir until the mixture is almost dry(it shouldn’t dry up totally). Keep this filling aside to cool. For the dough, mix flour, salt, 1 tbsp oil and water. The dough’s texture should be soft. Cover the dough with a cloth and keep aside for an hour or two. Next, stuff the filling in the dough balls (like you do for a stuffed paratha) and roll to make a disk of medium thickness. Heat a flat,open pan and bake the disk with ghee until it turns golden brown on both sides. Serve hot.
2. Bevu Bella from Karnataka
The festival of Yugadi begins with a pooja followed by distribution of this sweet’ n sour dish. Bevu stands for Neem and Bella for Jaggery. The ingredients relfect all our umpleasant and pleasant experiences in life. A must-have on the menu.
Fresh, tender neem leaves
Jaggery proportionate to the number of neem leaves
Unripe mango and ghee as required
Crush the neem leaves with your finger tips, chop the unripe mangoes into thin slices. Crush jaggery with a crushing tool or as convenient. Mix all the ingredients. Add ghee as required. Bevu Bella is a must-have dish on this occasion. However, it is supposed to be consumed in small quantities. I am sure you’d have figured out the reason.
3. Pan Pole from Goa
Simplest of all Dosa recipes, Pan Pole also, known as Neer Dosa, is a famous recipe in the whole of Konkan region.
rice- 2 cups
water as required
salt to taste
Procedure: Wash and soak the rice for about two hours. If you are in a hurry, you could try soaking it in hot water for about half an hour. Grind the rice to make a fine batter. Add salt and stir. Next, heat a flat pan and smear it with oil. Pour 1 tbsp batter on the pan and rotate the pan to spread the batter evenly. Cover for about a minute. Check if pores have formed on the surface of the dosa. Remove from pan and serve with coconut chutney or chicken curry. Note that, you need not spread the batter evenly with a spatula for this dosa.
4. Tsok Vaguni from Kashmir
This authentic recipe from Kashmir, is not necessarily prepared on Navreh, but any of those times, you want your taste buds to experience something tangy.
Eggplant- 200 gm cut along the length
Ginger paste- 1 tbsp
Red chilli powder- 1 tbsp
Fennel powder- 1 tbsp
Tamarind- half a cup
Hing- a pinch
Oil- 2 tbsp
Salt to taste
Procedure: Heat the oil in a pan and add the eggplants to it for deep frying. When golden brown take the eggplants out. To the remaining oil, add red chilli paste, ginger paste, fennel seed powder, hing and salt. Mix well. Add a cup of water and stir for some time. Now, add the fried eggplants. To the concoction add the tamarind pulp and stir to obtain a thick gravy. Serve piping hot with rice or rotis.
Hope you like the delicacies. Share your experience with us and let us know about anything special from your kitchen. Enjoy!