Today is a festival day in several communities in India to mark the beginning of the new year. Marathis celebrate the festival of Gudi Padwa in a big way. Andrites will welcome a new beginning with Ugadi. And Sindhis celebrate Cheti Chand. Later this week, we have West Bengal’s Poila Boisak, Assam’s Bohag Bihu and Tamil Nadu’s Puthandu. Each festival features a variety of celebratory dishes. Here are his three festive special recipes from different communities.
Kesari Bhat for Gudi Padwa in Maharashtra
Kesari baat translates as saffron rice. As the name suggests, it is rich in saffron and dry fruits. Be careful not to let the grains clump during cooking. It can be prepared within 30 minutes and can be enjoyed without any garnishes.
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Kai Horiji, Ugadi representative from Andhra Pradesh
Horigae is a roti stuffed with a sweet filling. This is the Telegu version of Puran Pori in Maharashtra. This is a slightly different recipe where the filling is made with coconut instead of channa dal. It also contains a lot of oil and ghee and is wrapped in banana leaves, giving it a great flavor and aroma. If banana leaves are not available, the video suggests substituting baking paper. Serve with more ghee.
Cindy Tahiri and Chetty Chand’s dry collection
Tahiri is the Sindhi version of Kesari Baat. Enjoy the flavor by pairing it with dry spicy chickpeas. The sweetness of tahiri (saffron rice) complements the flavor of chickpeas for a healthy and delicious experience.
