The Maharashtrian festival is incomplete without these traditional recipes.  

Gudi Padwa, the Maharashtrian New Year falls on Saturday, April 6 this year.

Ahead of the festival, executive chef Sheriyar Dotivala, The Resort Mumbai shared some must-try recipes.

Check them out!

Kothimbir Vadi 

Preparation Time: 15 minutes 
Cooking Time: 25 minutes 
Makes 12 pieces 

Ingredients

• 2 cups chopped coriander (dhania)
• 1 cup besan (bengal gram flour)
• 1/2 tsp turmeric powder (haldi)
• 1 and 1/2 tsp chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp garam masala
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• 1 tbsp oil
• 1/2 tsp oil for kneading
• Oil for deep-frying

For serving

• Green chutney
• Tomato ketchup

Method

• Combine all the ingredients in a deep bowl and mix well to form a dough without using any water.
• Smoothen the dough using the oil.
• Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 5" thick.
• Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 12 minutes.
• Remove and keep aside to cool completely.
• Once cooled, cut into 3/4" slices.
• Heat oil in deep non-stick kadhai, deep-fry a few slices, at a time till they turn golden brown in colour from all the sides.

Dal-Amti

Ingredients

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch asafetida
• A few curry leaves
• 1 tomato finely chopped
• 1 tbsp goda masala
• 1 tbsp red chili powder
• 2 tbsp grated fresh coconut
• 2 cups cooked tur dal
• 3 to 4 kokum petals
• Jaggery to taste
• Salt to taste
• Water as required
• Finely chopped coriander leaves

Method

• Heat oil in a pan. Add mustard.
• When mustard pops up, add cumin seeds and let them sizzle.
• Add asafetida, curry leaves and tomato.
• Fry the tomato for about 2 minutes. No need to cook them.
• Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.
• Add cooked dal and water. Mix well.
• Add kokum petals. You can add tamarind if you want.
• Add jaggery and salt to taste.
• Boil on medium heat for about 5-7 minutes.
• Add finely chopped coriander. Amti is already.
• Amti goes well with rice and lots of ghee.

Chawli Chi Usal

Ingredients

• 1 cup black eyed beans (lobia), soaked for 2 hours
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp garam masala powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder

Ingredients to grind

• 1 onion, chopped
• 4 tbsp fresh coconut
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 inch ginger, chopped
• 4 cloves garlic

Method

• Soak the black-eyed peas in water for 2 hours and keep it ready.
• Heat a flat skillet with oil, add coriander seeds and fennel seeds. Sauté for 1 minute.
• Add chopped onions and fry till the onions become light brown.
• Add ginger, garlic and coconut and sauté for 2 more minutes and set aside to cool. Grind the sautéed ingredients to a smooth paste.
• Heat a pressure cooker with oil, sauté the onions till it is translucent.
• Add the ground paste along with garam masala powder, turmeric powder and red chilli powder and sauté them well till the curry is cooked.
• Once the ground paste changes the colour to a bright yellow, add chopped onions and black-eyed peas and sauté for 2 more minutes.
• Check for salt and add 2 cups of water. Pressure cook for up to 3 whistles.
• Once done allow the pressure to release by itself.
• Garnish with chopped coriander and serve hot.

 All photographs and recipes: Kind courtesy executive chef Sheriyar Dotivala, The Resort Mumbai

Dear readers, if you have interesting, traditional New Year recipes, you can send them to us.

Simply write to getahead@rediff.co.in (subject: New Year recipe) along with your NAME, LOCATION and a small brief about the recipe.