Shrikhand Purnima is celebrated in Maharashtra, India, and is a dedicated day to the dessert Shrikhand. Shrikhand is a sweetened yogurt. This festival signifies the cultural and culinary heritage of the region, bringing together people. Below are some of the savory snacks enjoyed during Shrikhand Purnima.
1.Shrikhand
Take yogurt and tie in a muslin cloth. Hang for hours. Get the thick curd in a bowl. Add sugar and mix. Add cardamom powder and saffron strands. Beat the mixture well. Chill the shrikhand before serving.
2.Batata Vada
Boil potatoes. Peel and mash them. Heat oil. Add mustard seeds, cumin seeds, and hing. Add chopped ginger, green chillies and curry leaves. Saute. Add the mashed potatoes, turmeric powder, salt, and coriander leaves. Mix well. Form small balls of the mixture. Mix besan, rice flour, salt, turmeric, red chilli powder and baking soda. Add water to make batter. Heat oil. Dip potato balls in the batter and fry.
3.Sabudana Vada
Soak a cup of sabudana in water. Boil two potatoes. Mash them. Mix together sabudana, mashed potatoes, chopped green chillies, grated ginger, roasted and crushed peanuts, coriander leaves and salt. Shape the mixture into small patties. Heat oil and fry the patties.
4.Thalipeeth
Combine bajra, wheat, besan, roasted urad dal flour and rice flour. Add chopped onion, green chillies, turmeric powder, cumin seeds, coriander powder, red chilli powder, salt and coriander leaves. Add grated carrot. Mix everything. Add water and form a dough. Make small dough balls and flatten them. Make holes on them. Heat a tawa and cook the thalipeeth.
5.Poha
Wash flattened rice. Heat oil. Add mustard seeds. Add chopped onions, green chilies and curry leaves. Saute. Add diced potatoes and cook. Add turmeric powder, salt and sugar. Stir everything. Add the flattened rice and mix. Cook for a couple of minutes.
6.Dhokla
Mix gram flour, curd, water, sugar, turmeric and salt. Add fruit salt and mix again to make a batter. Pour the batter in a greased steamer tray. Steam for 20 minutes. Heat two tablespoons of oil. Add mustard seeds, sesame seeds, chopped green chillies and curry leaves. Pour the tempering over the dhokla. Cut into squared pieces.
7.Bhel Puri
Combine puffed rice, sev chopped onions, tomatoes, boiled potatoes, tamarind chutney, green chutney and bhel masala. Add lemon juice and chaat masala. Garnish with coriander leaves and pomegranate seeds.
8.Upma
Heat oil. Add mustard seeds, cumin seeds, and urad dal. Add chopped onions, green chillies and ginger. Saute. Add chopped carrots, peas, beans and cook. Add water and salt. Boil it. Add roasted semolina. Cook until the upma is thick and soft.
9.Kolhapuri Bhadang
Heat oil. Add mustard seeds. Add hing, sliced garlics and green chillies. Saute. Add curry leaves and grounded nuts. Roast them. Add turmeric powder, red chilli powder and mix. Add puffed rice, sugar and salt. Mix all the ingredients.
10.Pav Bhaji
Boil potatoes, cauliflowers, peas and carrots. Heat oil. Saute chopped onions. Add garlic-ginger paste and cook. Add chopped tomatoes and cook again. Mash the boiled vegetables and add them. Add pav bhaji masala, turmeric powder, red chilli powder and salt. Simmer for few minutes. Toast pav buns with butter.
11.Pithla Bhakri
Heat oil. Add cumin seeds. Saute chopped onions, green chillies and garlic. Add turmeric powder and red chilli powder. Mix and add chana dal flour. Roast it. Add water and stir. Add salt and let the mixture simmer. Mix jowar flour, salt and water to make a dough. Make small dough balls and flatten them. Cook the discs on a tava.
12.Ragda Pattice
Boil potatoes. Mash them with salt and chaat masala. Make flat patties and fry them. Soak and boil chickpeas. Saute chopped onions, garlic, ginger, and green chillies. Add chopped tomatoes and cook. Mix cumin, coriander, turmeric powder, and the boiled chickpeas. Let it simmer.
13.Aluwadi
Clean Colocasia leaves. Mix besan, red chilli powder, turmeric powder, coriander powder, jeera powder, ginger garlic paste, tamarind paste, jaggery and salt. Add water to make batter. Stack the Colocasia leaves and spread a layer of besan in between each stack. Roll the stacked leaves and steam for 30 minutes. Cool and slice them. Heat oil and fry the slices.
14.Dahi Misalu
Soak a cup of matki. Cook them in pressure cooker. Heat oil. Add mustard seeds, cumin seeds, and asafoetida. Saute chopped onions. Add ginger garlic paste and cok. Mix chopped tomatoes, turmeric powder, red chilli powder, garam masala and salt. Cook everything. Add the matki and mix. Add water to make gravy. Boil and simmer. For the dahi toping, beat curd until smooth and creamy. To serve, take a bowl and add a layer of farsan at the bottom. Pour the hot matki mixture on top and add a generous dollop of beated curd.
15.Puran Poli
Cook chana dal, then mash it. Cook together the mashed dal, jaggery and ghee. Add cardamom powder. After the mixture thicken, let it cool. Mix wheat flour, salt oil and water to make a dough. Make small dough balls. Flatten them and place puran in the centre. Seal the edges and roll it out. Cook by applying ghee.
16.Chivda
Wah poha. Heat oil. Add mustard seeds, curry leaves, green chillies and hing. Fry them. Add poha and stir fry. Add roasted peanuts, dahlia, curry leaves, salt, red chilli powder and lemon juice. Mix everything. Let it cool down.
17.Samosa
Mix all-purpose flour, salt, ajwain seeds and water to make a dough. Heat oil. Add cumin seeds, chopped onions, grated ginger and green chillies. Saute. Add mashed potatoes, green peas, and garam masala. Cook and add salt. Make dough circles and cut them into half. Make cones and stuff them with the potato mixture. Seal the edges and deep fry them.
18.Aloo Tikki
Mash boiled potatoes. Add salt, cumin powder, garam masala, chilli powder and coriander leaves. Mix well. Form small balls of the mixture and flatten them. Heat oil. Fry the tikkis until golden brown and crispy on each side.
19.Usal
Soak white peas in water. Heat oil in a pressure cooker. Add cumin seeds, mustard seeds and hing. Add chopped onions, green chillies, and ginger-garlic paste. Fry them. Add turmeric powder, coriander-cumin powder, garam masala, salt. Stir and cook. Add the soaked peas. Pressure cook until peas are tender. Mash the peas. Add chopped tomatoes and cook for a couple of minutes.
20.Dabeli
Mash boiled potatoes. Heat oil. Add mustard seeds, cumin seeds and curry leaves. Fry them. Add chopped onions and fry again. Add ginger-garlic paste, chopped green chillies. Add turmeric powder, red chilli powder, cumin powder, and coriander powder. Cook everything. Add the mashed potatoes and salt. Cook for couple of minutes. Remove from heat and cool it. Slice buns horizontally. Spread some butter on a hot tawa and roast the buns till they turn lightly golden and crisp on both sides. Now take the prepared potato mixture and spread it on one side of the bun. Sprinkle some fresh pomegranate seeds, chopped coriander leaves, and sev over the potato mixture. Drizzle with date-tamarind chutney and sprinkle some masala peanuts. Cover with the other half of the bun and press gently. Toast the assembled dabeli on the tawa for a few second to warm it up.
