Gudi Padwa / Ugadi special recipes by Tata Play Cooking

 

Puran Poli

By Chef Nisha Madhulika

Ingredients:

·         2 cups refined flour

·         4-5 tbsp ghee

·         1 pinch salt

·         ½ cup chana dal

·         Soaked 1/3 cup jaggery

·         Broken 1/3 cup sugar

·         ½ tbsp cardamom powder

Method:

·         Take the refined flour in a big mixing bowl and add 2 tablespoons of ghee in it with a pinch of salt and mix well

·         Add lukewarm water little by little and knead a soft dough same as required for making chapatti

·         Add 0.75 cups of water for kneading the flour

·         Cover and keep the dough aside for 20-25 minutes to rest

·         Wash the chana dal thoroughly with water and soak for 2 hours

·         Place the chana dal in a pressure cooker and add 1/2 cup of water and put the lid on

·         Let the dal cook till the cooker releases a whistle

·         Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes

·         Turn off the flame and let the steam escapes on its own

·         Remove the lid and transfer the dal on a sieve placed over a bowl

·         Let the dal cools down a bit

·         Put the dal into a mixer jar

·         Put the lid on and grind the dal into a fine paste

·         Place a pan on the flame and add the dal paste, jaggery and sugar and mix well

·         Cook the mixture till the jaggery and sugar is dissolved completely and turns thick in consistency

·         Stir continuously to prevent the mixture from browning at the base

·         Add 1 teaspoon of cardamom powder and mix well

·         Turn off the flame and transfer it to a bowl so that it cools down quickly

·         Knead the dough again and divide it into lemon sized dough balls

·         Cover the dough balls to prevent them from drying

·         Prepare dough balls, so divide the stuffing in 9 portions as well

·         Take a dough ball, make it smooth and flatten it slightly

·         Apply some ghee on the rolling board, place the dough ball and roll it out into 3-4 inch diameter poori

·         Place a portion of stuffing in centre, lift the edges of the dough and close the stuffing really well

·         Press it gently with the fingers

·         Again, grease the rolling board with some ghee and roll the stuffed dough ball into thin Puran poli

·         Roll it evenly by applying less pressure

·         Place a tawa on the flame and evenly apply some ghee on it

·         Place the rolled Puran poli on it

·         Once the Puran poli gets roasted from beneath, flip its side and roast it from another side as well

·         Pour some ghee on top and spread it evenly

·         Flip the side again and pour some ghee on this side as well and spread it evenly.

·         Press the Puran poli gently with the spatula and cook it on a medium-high flame till brown spots appears on both the sides

·         When the Puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate

·         Similarly, stuff, roll and roast the rest of the Puran polis

·         Turn off the flame

·         Serve the Puran polis as a dessert after any meal or have them whenever you crave for something sweet

·         Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

Oats Kheer

By Shipra Khanna

Ingredients:

·         1 bowl of oats

·         300 ml almond milk

·         2 tbsp almond flakes

·         1 tbsp cashew

·         1 tbsp raisins

·         ½ cup brown sugar

·         A pinch of cinnamon powder

Method:

·         Heat a pan and roast the oats

·         Add almond milk and mix well

·         Now add almond flakes, cashew, raisins, and brown sugar

·         Mix everything and cook on medium flame

·         Now add cinnamon powder, and cook for some more time

·         Oat’s kheer is ready

·         Transfer it to bowl and garnish with almond flakes

·         Tip: Roast the oats nicely so that it takes less cooking time

Sweet Potato Kheer

By Chef Karra Sarita

Ingredients:

·         2 tbsp sugar

·         200gms thickened milk

·         1 tsp cardamom powder

·         2 tbsp raisins chopped

·         2 tbsp cashew chopped

·         2 tbsp almond chopped

·         200gms sweet potato boiled and mashed

·         550 ml milk

·         1 tbsp rice powder

Method:

·         Heat pan, add milk, cover, and let it boil

·         In a small bowl, take rice powder and mix with cold milk

·         Keep it aside

·         Add sweet potato in boiling milk and stir well

·         Add thickened milk and stir

·         Add sugar, rice powder mixture, and cook on low heat till it thickens

·         Add cardamom powder, almonds, cashews and raisins, cover and cook for 2 minutes

·         Garnish with almonds, serve chilled