HomeCuisine 6 Recipes For A Complete Authentic Gudi Padwa Thali

6 Recipes For A Complete Authentic Gudi Padwa Thali

Comments : 1 Posted in : Cuisine, Indian on by : Rakhi Menon

6 Recipes For A Complete Authentic Gudi Padwa Thali

Hello every on , am Rakhi Menon here is some tasty recipe you can make at home for Gudi Padwa… 

Gudi Padwa is Associate in Nursing Indian competition that marks the start of the New Year and also the harvest season for the individuals of geographical region. Gudi is that the word accustomed ask Brahma’s flag (which is hoisted on this day) whereas Padva comes from the Sanskritic language word Paddava or Paddavo that refers to the primary day of the intense section of the moon.

6 Recipes For A Complete Authentic Gudi Padwa Thali

6 Recipes For A Complete Authentic Gudi Padwa Thali

Nowadays is additionally symbolic of the season of Vasant or spring in Republic of India. Besides geographical region, it’s conjointly discovered underneath totally different names in state, Mysore and Madras similarly, but by a smaller community of individuals.


Puran Poli (6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali


for the puran mixture –

  1. sweet filling 1 cup fine-grained jaggery
  2. 1 cup chana dal/skinned spilt region gram
  3. 3 cups water for pressure modification of state the chana dal
  4. 2 tsp ghee
  5. 1 tsp fennel powder/saunf
  6. tsp ¾ to 1dry ginger powder/saunth , ¼nutmeg powder/jaiphal powder
  7. Pinch cardamom powder or 4-5 cardamoms crushed finely

for the poli –

  1. Outer covering 1.5 cup cups whole flour/atta + ½all purpose flour/maida  otherwise you will use a strive of cups whole flour instead
  2. 1 tsp oil or butter
  3. tsp ½salt
  4. tsp ¼turmeric powder/haldi (optional to provide a faint yellow color to the poli)
  5. Water to knead the dough oil or butter

for preparation of puran poli

  1. Wash the chana dal in water.
  2. Now add the autoclave,
  3. Add the chana dal and cook it for six to seven whistles.
  4. Drain out the surplus water.
  5. Now,  add pan add some butter.
  6. Once the butter is hot add dry ginger powder, nutmeg powder, cardamom powder and fenner powder.
  7. Saute well
  8. Now, add the saccharide and chana dal.
  9. Stir well.
  10. Now let the mixture cook on low flame until the mixture had no water and is dry.
  11. Keep stirring the mixture.
  12. Once the mixture is dry and thick, defer the gas.
  13. Once cooled, mash with a potato masher.
  14. Or mix it well.

Poli Dough

  1. In a Seperate bowl add whole wheat flour/atta, flour/maida and
  2. Mix well.
  3. Add water and butter and blend.
  4. Knead the dough.
  5. Knead until the dough be sleek and soft.
  6. Keep the dough aside for  15-20 minutes.
  7. Puran Poli take a medium or huge size ball from the dough.
  8. Roll it 2-3 inches in circumference on a dusted rolling board.
  9. Place barely of puran mixture among the center of the rolled dough.
  10. Bring the edges on towards the middle.
  11. Be a district of all the edges and pinch them. sprinkle some flour and begin rolling the dough.
  12. Make a medium or huge circle (poli) as relying upon the size of the dough and puran filling you took.
  13. Heat a tawa, and unfold some butter. Place it on a roll Once one side gets brunet , flip the poli over.
  14. And cook the opposite side.
  15. Make all.


Shrikhand (6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali



for decorated curd

  1. 4.5 weight unit cups recent full fat dahi regarding one.
  2. 125or 1.125 litres, curd made up of one metric capacity unit milk for shrikhand
  3. 8 tbsp to 9sugar or granulated sugar add as per style
  4. tsp ½cardamom powder or four to five inexperienced cardamoms crushed finely in a very mortar-pestle
  5. 2 pinch saffron strands
  6. tbsp ½warm milk
  7. 7 to 8 crushed or cut pistachios for garnish you’ll be able to use any dry fruit of your selection


Sep by step directions

  1. to form decorated curd or dairy product
  2. To start with line the filter on a profound dish.
  3. At that time line a material veiling or room cotton towel on the filter.
  4. Pour the crisp curd.
  5. I enclosed some curd (produced victimization one cubic decimetre of full fat milk, around 1.125 kgs).
  6. Do use crisp curd and not acrid one.
  7. Bring the four edges of the material along and tie one edge firmly round the rest.
  8. Tenderly press and you may see the whey dribble.
  9. Presently place an amazing bowl or cowl or plate on the tied material. on the off probability that you just have a snare, you’ll be able to likewise decorated the material in your white goods.
  10. Presently keep the whole issue within the icebox for four to five hours or long

I unbroken for twenty-four hours.

  1. Do utilize a profound bowl beneth, with the goal that there’s some separation between the curd within the filter and therefore the gathered whey.
  2. Typically the whey can bit the filter and additionally the curd. later on there’ll be some whey within the curd.
  3. Following day the whey are depleted and therefore the decorated curd are ready
  4. Utilize the gathered supplement wealthy green whey in your regular sustenance like coming up with chapatis, sauces, rice dishes, dals and then forth.
  5. With a semiconductor spatula, gather the decorated curd in a very holder or lidded dish if not utilizing it.
  6. Unfold with its cowl and later refrigerate.
  7. With the decorated curd you’ll be able to currently still create the shrikhand.

Step by step directions to form shrikhand

  1. Take ½ tbsp heat drain in a very very little bowl.
  2. Embody a pair of squeeze of saffron strands.
  3. Mix and keep aside. in a mortar powder four to five inexperienced cardamoms.
  4. keep aside.
  5. Take the chakka or decorated curd in a very dish.
  6. Include fine sugar.
  7. Gently mix with a spatula or spoon. you’ll be able to likewise utilize granulated sugar.
  8. At that time embody the saffron disintegrated drain and small-grained saffron.
  9. Utilizing an electrical oppressor, begin to whip the decorated curd.
  10. You’ll be able to likewise beat the decorated dairy product in a very mixer.
  11. Whip until sleek.
  12. The sugar have to be compelled to to boot chop up.
  13. Check the style and embody a lot of sugar if required. with a semiconductor spatula rub the whippers’ sides and edges of the decorated curd and boost the dish.
  14. You can cool the shrikhand in icebox and later serve.
  15. Whereas serving prime with some cut dry organic product.
  16. You’ll be able to likewise best shrikhand with pounded dry natural product.
  17. I enclosed some press pistachios for sweetenings


Poori bhaji (6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali


For Bhaji

  1. 4 medium potatoes
  2. 1 massive onion shredded
  3. Small inexperienced chili shredded
  4. 1 tsp mustard rai or sarson and tsp cumin jeera
  5. 1.5 tsp urad dal/black gram
  6. ¾ cup Water
  7. ½ tsp Turmeric powder haldi a pinch of natural resin hing
  8. ½-¾ cup coriander shredded
  9. 1 in. ginger / adrak finely shredded
  10. 12-15 leaves Curry kadi patta
  11. 2-3 tbsp oil or vegetable oil

For Poori

  1. 3 cups whole flour or atta
  2. 1 tsp unfrozen clarified butter or oil optional Salt
  3. Oil for deep cookery boil the potatoes until they’re fried utterly.
  4. Once they’re heat, peel them and chop.
  5. In a pan, heat oil.
  6. add cumin, mustard and urad dekaliter.
  7. fry until the mustard crackles and starts creating sound and therefore the urad dekaliter begins to show brown.
  8. add the shredded onion.
  9. fry until they become soft & clear.
  10. now add the ginger and inexperienced chilies.
  11. fry for a second.
  12. add the curry leaves.
  13. stir and fry for a few seconds.
  14. add the turmeric and natural resin.
  15. stir and fry for a few seconds.
  16. do not burn the turmeric.


  1. add the shredded potatoes,
  2. 1/2 the coriander leaves. stir.
  3. currently add ¾ water and salt.
  4. stir and canopy the pan.
  5. let the bhaji simmer for 5-6 minutes on an occasional flame.
  6. there ought to be some wet within the bhaji and it mustn’t be terribly dry.
  7. add the remaining coriander leaves.
  8. stir well and serve bhaji with pooris


For Poori seive the total flour with salt.

  1. add unfrozen clarified butter or oil.
  2. add very little water at a time and knead well to make a dough.
  3. the dough mustn’t be soft however a touch stiff and tight.
  4. divide the dough into tiny or medium items – regarding 12-14.
  5. make into medium sized or slightly tiny balls and roll out into tiny circles.
  6. heat oil in an exceedingly deep pan or Kam-Tai.
  7. when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the cookery spoon or slotted spoon in an exceedingly circular motion.
  8. turn over once overvalued and fry the poori until golden brown.
  9. serve Poori hot.

Modak  (6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali


For the stuffing

  1. 1 bowl Grated coconut
  2. ½ bowl carbohydrate
  3. ½ bowl b sugar
  4. 1 cup various dry fruits (cashews almonds, pistachios and raisins)
  5. 2-3 tbsp drawn butter pinch of cardamom
  6. 2 mawa nonmandatory
  7. 1 flower seeds For the outer cowl
  8. 2 bowls rice flour
  9. 2 tbsp drawn butter
  10. Pinch of salt hot water


  1. Heat a thick bell-bottom pan
  2.  add drawn butter thereto,the flower seeds and sauté or a moment and the grated coconut, cardamom powder, sugar and therefore the various dry fruits and blend well.
  3. Cook over low flame till all the wet is gaseous.
  4. Stir unendingly keeping a watch on the color as carbohydrate tends to harden once over hard-boiled.
  5. Switch off the flame and put aside.
  6. For the outer cowl
  7. Add salt and glee to the flour and blend totally.
  8. Boil water and add very little drawn butter thereto.
  9. Add the dough to the water, lower the warmth and blend totally.
  10. Knead the dough into a sleek paste.
  11. cowl the vessel till the rice cooks.
  12. Cook till the mixture reaches rolling consistency.
  13. Once done, put aside to chill.

Making of the modaks

  1. Smear drawn butter onto your palms and create some balls out of the dough.
  2. Roll it out into little discs and form them into a cone.
  3. Press the sides of the cone to create it seem like the petals of a flower.
  4. Fill the cone with the mixture and seal it by pressing the open ends along.
  5. Make sure the mixture doesn’t start.
  6. Repeat for the remainder of the modaks too.
  7. Steam the modaks over a banana leaf or cloth artefact for 5-6 minutes.
  8. Serve the modaks hot!


Thalipeeth (6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali


  1. ⅔ cup Sabudana
  2. 2 medium or massive potatoes poached, in the altogether mashed
  3. ½ tsp Cumin powder jeera
  4. 4 tbsp Peanuts roast and coarsely ground
  5. ½ in. Ginger finely sliced or grated ¼ cup sliced coriander leaves
  6. 1 tsp juice
  7. 1 tsp sugar or as needed rock salt as needed

To do:-

  1.  Rinse the sabudana.
  2. Soak it nightlong in enough water.
  3. Drain well.
  4. check that no wet lingers.
  5. Add all the ingredients to the soaked sabudana and blend well.
  6. Heat a non stick cooking pan.
  7. unfold a pair of tsp of oil on the pan.
  8. Apply some oil on your palms.
  9. Take some portion from the mixture and flatten it along with your palms.
  10. Place the two-dimensional spherical on the cooking pan.
  11. Fry until each side area unit golden brown and crisp.
  12. Repeat with remainder of the dough.
  13. Serve sabudana thalipeeth with a phalahari Indian relish or entremots.

Kothimbir vadi(6 Recipes For A Complete Authentic Gudi Padwa Thali)

6 Recipes For A Complete Authentic Gudi Padwa Thali


  1. 1 cups or 1½of chopped coriander/cilantro leaves
  2. 2 cups of besan – chickpea flour add more if required
  3. tsp ½turmeric powder
  4. tsp ½red chili powder
  5. 1 tsp ginger chilli paste
  6. 1 tbsp Sesame seeds cup
  7. ¼roasted crushed peanuts optional
  8. 1 cups ¼ or 1½water pinch aof Hing salt as required
  9. In a bowl add all the ingredients and mix well.
  10. Mix until the mixture is a smooth and thick batter.
  11. Now, put the micture in a microwave bowl or cooker.
  12. Cover the bowl.
  13. Microwave for 3 minutes on high setting.
  14. If the mixture is cooked and firm and toothpick or knife comes out clean.
  15. If not, microwave for a minute or two.
  16. Let it cool.
  17. Remove the steamed cake and put on try.
  18. Cut into square shaped slices.
  19. Now Shallow or deep fry till brown and crispy


One thought on : 1

  • Bhanupriya
    January 11, 2021 at 4:49 pm

    Tasty dishes 🤤🤤🤤👍👍❤

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