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Independence Day 2018: 18 easy Maharashtrian, Gujarati dishes you could make on August 15

Independence Day 2018: Celebrate August 15 with delicious Indian food. Ditch the online delivery menu and make one of these easy Maharshtrian and Gujarati dishes instead. 18 ridiculously tasty recipes that don’t require too much time or cooking expertise.

more lifestyle Updated: Aug 14, 2018 19:53 IST
HT Correspondent
HT Correspondent
Hindustan Times, New Delhi
Independence Day 2018,Best Gujarati recipes,Independence day
Independence Day 2018: Keep reading for recipes for Gujarati dishes like khaman dhokla and Maharshtrian recipes like sabudana khichdi. (Instagram)

India marks its 72nd Independence Day on Wednesday. And no August 15 is complete without an Independence Day-inspired menu. If you find yourself uttering the phrase ‘I love Maharshtrian food’ or ‘Gujarati food is the best’ more than once a week, join our club. What’s not to love, really? The delicious options seem endless. There is bhatia kadhi, veg kolhapuri and mutton sukka — all waiting to be served with things like thepla and Jowar bhakri , and even rice dishes like, kolambi bhat. And then, of course, there is khaman dhokla, phoolwadi and poha — all begging to be eaten with evening tea. And we don’t even have to tell you about modak, basundi and shrikhand.

Read more: 5 easy, tasty recipes to cook in under 30 minutes when travelling

Straight ahead you’ll find 18 iterations of all your favourite Maharshtrian and Gujarati dishes. Whether you’re preparing an Independence Day meal for the whole family or just for yourself, it’s fun to get in the patriotic spirit and show your appreciation with authentic Indian food from the countries western states.

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1. Bhatia kadhi (Gujarat)

Ingredients

1 cup toovar (arhar) dal , washed and drained

1/4 cup curds (dahi)

1 tbsp besan (bengal gram flour)

2 tbsp oil

1 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1/2 tsp fenugreek (methi) seeds

1 cup ladies finger (bhindi) , cut into 50 mm. (2”) pieces

1/4 cup sliced radish (mooli)

1 1/2 cups drumsticks , cut into 50 mm. (2”) pieces

3 to 4 kokum , soaked for 10 minutes and drained

4 tbsp roughly chopped jaggery (gur)

salt to taste

1/2 cup thickly sliced bananas

Method

* Combine the toovar dal and add 5 cups of water in a pressure cooker and pressure cook for 2 whistles.

* Allow the steam to escape before opening the lid.

* Cool slightly, strain the dal and keep the water aside. For this recipe we will require the water only.

* Combine the curds and besan in a bowl and whisk well. Keep aside.

* Heat the oil in a deep non-stick pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.

* When the mustard seeds crackle, add the ladies finger, radish, drumsticks and the strained dal water and mix well. Cover with ta lid and cook on a slow flame for 8 to 10 minutes or till all the vegetables are cooked, while stirring occasionally.

* Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously.

* Add the bananas, mix well and cook on a slow flame for another 2 minutes.

Serve hot garnished with coriander.

2. Masala puri (Gujarat)

Ingredients

1 cup whole wheat flour (gehun ka atta)

1/4 tsp turmeric powder (haldi)

1/4 tsp asafoetida (hing)

1/2 tsp chilli powder

1 tbsp oil

salt to taste

oil for deep-frying

Method

* Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.

* Divide the dough into 10 equal portions and roll out each portion into a 75 mm. (3”) diameter circle.

Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.

* Serve hot with fresh curds.

3. Khaman dhokla (Gujarat)

Ingredients

1 1/2 cups besan (bengal gram flour)

1 1/2 tbsp semolina (rava)

4 tsp sugar

1 tsp ginger-green chilli paste

1 tsp lemon juice

salt to taste

1 tsp fruit salt

3 tsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp sesame seeds (til)

a pinch of asafoetida (hing)

2 to 3 curry leaves (kadi patta)

1 tsp chopped green chillies

Method

* Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.

* Just before steaming, add the fruit salt and mix lightly.

* Pour the mixture immediately to a greased 175 mm. (7”) diameter thali and spread evenly by rotating the thali clockwise.

* Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.

* Heat the oil in a small non-stick pan and add the mustard seeds.

* When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.

* Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.

Pour the tempering over the prepared dhoklas and spread it evenly.

* Cut into pieces, garnish with coriander and serve immediately with green chutney.

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4. Papad poha (Gujarat)

Ingredients

5 cups thin beaten rice (poha)

1/4 cup powdered sugar

5 tbsp hot oil

salt to taste

3/4 cup crushed papad

Method

* Heat a deep aluminium pan and dry roast the thin beaten rice on a medium flame for 8 to 10 minutes, while stirring continuously using two spoons.

* Switch off the flame, add the powdered sugar, hot oil and salt and mix very well.

* Add the papad and toss well.

* Cool completely and serve or store in an air-tight container. Use as required.

5. Dahiwali roti (Gujarat)

Ingredients

1 cup curd (dahi)

1 tsp oil

1/2 tsp mustard seeds ( rai / sarson)

1 tsp urad dal (split black lentils)

5 leftover chapatis , torn into small pieces

1/4 tsp turmeric powder (haldi)

1 tbsp chopped jaggery (gur)

1 tsp chilli powder

salt to taste

2 tbsp finely chopped coriander (dhania)

Method

* Combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside.

* Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal.

* When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds.

* Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt.

* Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously.

* Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally.

* Serve immediately.

6. Patra (Gujarat)

Ingredients

12 medium sizes colocassia leaves (arbi ke patte)

2 tbsp oil

1 tsp mustard seeds ( rai / sarson)

2 tsp sesame seeds (til)

a pinch of asafoetida (hing)

For The Besan Mixture

2 1/2 cups besan (bengal gram flour)

1 tsp ginger-green chilli paste

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

1/2 tsp asafoetida (hing)

3/4 cup grated jaggery (gur)

3 tbsp tamarind water

salt to taste

Method

* For the besan mixture: Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.

* How to proceed: Place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.

* Clean the colocassia leaf on both the sides using a wet muslin cloth.

* Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.

* Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.

* Spread a little beasn mixture evenly on the colocassia leaf using your fingers.

* Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.

* Repeat steps 4 to 6 for 2 more leaves.

* Fold the leaves around 2” from both sides.

* Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.

* Repeat steps 4 to 9 to make 2 more rolls.

* Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.

* When cool, cut each roll into 12 mm. (½”) thick slices and keep aside.

* Heat the oil in a deep non-stick pan and add the mustard seeds.

* When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.

* Add the patra pieces, toss gently and cook on a medium flame for 1 minute.

* Garnish with coconut and coriander and serve.

7. Lapsi (Gujarat)

Ingredients

1/2 cup broken wheat (dalia)

1/2 cup sugar

1/2 tsp cardamom (elaichi) powder

3 tbsp ghee

Method

* Heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously.

* Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling.

Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.

* Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously.

* Serve hot garnished with almond and pistachio slivers.

8. Pineapple basundi (Gujarat)

Ingredients

For the pineapple mixture: 3/4 cup freshly grated pineapple

1 tsp sugar

Other Ingredients: 4 1/2 cups full-fat milk

1/4 tsp saffron (kesar) strands

2 tbsp warm full-fat milk

5 tbsp sugar

1/2 tsp cardamom (elaichi) powder

Method

* Combine the pineapple and sugar in a broad non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

* Cool completely.

* How to proceed: Combine the saffron and 2 tbsp of warm milk in a small bowl, mix well and keep aside.

* Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 25 minutes, while stirring occasionally and scrapping the sides of the pan.

* Add the saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Cool completely.

* Once cooled, add the pineapple mixture and mix well.

* Refrigerate for 1 hour and serve chilled.

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9. Sev tameta (Gujarat)

Ingredients

3/4 cup sev

2 cups tomato cubes

1 tbsp ghee

1 tsp cumin seeds (jeera)

6 curry leaves (kadi patta)

1 tbsp chopped jaggery (gur)

1 tsp chilli powder

salt to taste

2 tbsp finely chopped coriander (dhania)

1 tsp lemon juice

Method

* Heat the ghee in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.

* Add the tomatoes, chill powder, jaggery, salt and 1 cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.

* Switch off the flame, add the coriander and lemon juice and mix well.

* Just before serving, re-heat the subzi, add the sev and mix well.

* Serve immediately.

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10. Tendli batata nu shaak (Gujarat)

Ingredients

3 cups sliced tendli

1 cup potato fingers

1 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1/4 tsp turmeric powder (haldi)

salt to taste

2 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp chilli powder

1/2 tsp sugar

2 tbsp chopped coriander (dhania)

Method

* Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds.

* When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.

* Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.

* Serve hot.

11. Sabudana khichdi (Maharshtra)

Ingredients

1 cup sago (sabudana) , washed and drained

2 tbsp oil

1 tsp cumin seeds (jeera)

3/4 cup boiled and peeled potato cubes

salt or rock salt to taste

1/2 cup roasted coarsely powdered peanuts

2 tbsp finely chopped coriander (dhania)

2 tsp finely chopped green chillies

5 to 6 curry leaves (kadi patta)

2 tsp lemon juice

2 tsp sugar

Method

* Combine the sago and ¾ cup of water in a deep bowl, mix well and keep aside to soak for 2 hours. Keep aside.

* Heat the oil in a deep non-stick pan and add the cumin seeds.

* When the seeds crackle, add the potatoes, sago, salt, peanuts, coriander, green chillies, curry leaves, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes.

* Serve hot.

12. Jowar bhakri (Maharshtra)

Ingredients

1 cup jowar (white millet) flour

1/4 cup whole wheat flour (gehun ka aata)

salt to taste

whole wheat flour (gehun ka aata) for rolling

Method

* Combine the ingredients in a deep bowl and knead into a semi-soft dough using enough warm water.

* Divide the dough into 6 equal portions.

* Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.

* Heat a non-stick tava (griddle), place the bhakri on it and turn it over after a 1 minute.

* Cook on the other side for another 1 minute or till light brown spots appear on the surface.

Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up. Remove from the flame and keep aside.

* Repeat steps 3 to 6 to make 5 more bhakris.

13. Vegetable kalvan (Maharshtra)

Ingredients

1 cup chopped and boiled mixed vegetables (carrots , french beans and green peas)

2 1/2 tsp oil

4 curry leaves (kadi patta)

1 cup sliced onions

1 tbsp finely chopped ginger (adrak)

1 tbsp finely chopped garlic (lehsun)

1 tbsp grated coconut

1 cup finely chopped tomatoes

1/4 tsp turmeric powder (haldi)

2 tsp chilli powder

salt to taste

1/2 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1/4 cup milk

a pinch of sugar

Method

* Heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes.

* Add the coconut and sauté on a medium flame for 1 minute.

* Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

* Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside.

* Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.

* Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

* Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally.

* Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

* Serve hot garnished with coriander.

14. Toovar dal (Maharshtra)

Ingredients

3/4 cup toovar (arhar) dal , washed and drained

1/4 cup chopped onions

1/4 cup chopped tomatoes

1 slit green chilli

1/2 tsp turmeric powder (haldi)

1 tbsp oil

1/2 tsp cumin seeds (jeera)

4 crushed garlic (lehsun)

1/4 tsp asafoetida (hing)

4 curry leaves (kadi patta)

2 whole dry kashmiri red chillies , broken into pieces

salt to taste

2 tbsp chopped coriander (dhania)

Method

* Combine the dal, onions, tomatoes, green chilli, turmeric powder and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.

* Allow the steam to escape before opening the lid.

* Remove the slit green chili, add 1 cup of water and salt and whisk well. Keep aside.

* Heat the oil in a deep non-stick pan, add the cumin seeds, garlic, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.

* Add the dry red chilies and sauté on a medium flame for 30 seconds.

* Add the dal mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

* Add the coriander and mix well.

* Serve hot.

15. Zunka (Maharshtra)

Ingredients

1 cup besan (bengal gram flour)

2 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1 tsp chopped ginger (adrak)

2 tbsp chopped green chillies

2 tbsp chopped garlic (lehsun)

1 cup chopped onions

1/4 tsp turmeric powder (haldi)

salt to taste

1/2 cup chopped coriander (dhania)

For the tempering: 1 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

8 to 10 curry leaves (kadi patta)

2 tsp chopped garlic (lehsun)

2 dry red chillies (pandi)

Method

* Heat the oil in a deep non-stick kadhai and add the mustard seeds.

* When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.

* Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes.

* Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

* Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.

* Add the coriander, mix well and keep aside.

* For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute.

* Add the curry leaves and red chillies and sauté on a medium flame for a few seconds.

* Add the tempering to the zunka and mix well.

* Serve immediately with chawal bhakri.

16. Vada pav (Maharshtra)

Ingredients

8 ladi pavs (small squares of white bread)

1 recipe dry garlic chutney

For the vada filling: 1 1/2 cups boiled and mashed potatoes

2 green chillies , chopped

1 1/2 tbsp grated garlic (lehsun)

2 tsp roughly chopped ginger (adrak)

1 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

6 to 8 curry leaves (kadi patta)

1/2 tsp turmeric powder (haldi)

1 tbsp oil

For the outer covering: 3/4 cup besan (bengal gram flour)

1/4 tsp turmeric powder (haldi)

a pinch of baking soda

1 tsp oil

salt to taste

Method

* Pound the green chillies, ginger and garlic using a mortar and pestle.

Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.

* Add the pounded mixture and sauté again for a few seconds.

* Add the potatoes, turmeric powder and salt and mix well.

* Remove from the fire and cool.

* Divide into 8 equal portions. Shape into rounds.

* For the outer covering: Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.

* Dip each round of the vada filling into the batter and allow it to coat the mixture well.

Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

* How to proceed: Slice each pav into half and spread some dry garlic chutney inside.

Place one vada in each pav and serve immediately.

17. Modak (Maharshtra)

Ingredients

For the dough: 2 cups rice flour (chawal ka atta)

For the filling: 1 1/4 cups grated jaggery (gur)

2 cups freshly grated coconut

1 tbsp poppy seeds (khus-khus)

1/2 tsp cardamom (elaichi) powder

Other ingredients: 1 tsp ghee for kneading and greasing

Method

* Boil 1¾ cups of water in a deep non-stick pan.

* Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.

* Cover with a lid and keep aside for 10 minutes.

* For the filling: Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.

* Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.

* Divide the filling into 21 equal portions and keep aside.

* How to proceed: Knead the dough once again using ½ tsp of ghee and keep aside.

* Grease a modak mould using very little ghee and close it.

* Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.

* Fill the dough cavity with a portion of the filling.

* Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.

* Demould the modak from the modak mould.

* Repeat steps 2 to 7 to make the remaining 20 modaks.

* Place a steamer plate in a steamer and place a banana leaf on it.

* Moisten all the modaks with little water using your finger tips.

* Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.

* Repeat step 10 to make 11 more modaks in 1 more batch.

* Serve warm

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18. Til laddu (Maharshtra)

Ingredients

1 1/4 cups sesame seeds (til)

1 tbsp ghee

1 1/4 cups roughly chopped sticky jaggery (gur) (chikki gur)

1/4 cup roasted and crushed peanuts

1/2 tsp cardamom (elaichi) powder

Method

* Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes, while stirring continuously. Keep aside.

* Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes, while stirring continuously.

* Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.

* Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes.

* Wet your palms with little water, take a small portion of the mixture and shape into a round.

* Repeat step 5 to make 29 more ladoos with the remaining mixture.

* Allow it to cool completely and store in an air-tight container.

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First Published: Aug 14, 2018 19:53 IST