Bite into Gudi Padwa goodies

It’s Gudi Padwa on Monday and executive chef, Narender Singh, Hilton Mumbai International Airport, shares special recipes to add to the festivity.
 
Mango and Sweet Tamarind Panna With Basil Seeds
Ingredients:
Raw mangoes - 2, large
Cumin seeds - 2 tsp
Crushed black pepper - 1 tsp
Black salt - to taste
Asafoetida (hing) - a pinch
Tamarind water - 1/2 tsp
Basil seeds - 1/2 tsp
Sugar - 1/4 cup
 
Method
Wash and roast mangoes on charcoal. Let them cool. Peel, mash and strain the pulp.  Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Add tamarind water. Divide the mixture into four tall glasses; fill it up with chilled water and basil seeds. Stir and serve.

Blueberry Shrikand with Jackfruit Poori
Ingredients
Blueberry Shrikand
Thick curd - 1 kg
Powdered sugar - 3/4 cup
Blueberry puree - 1/ 2 cup
Saffron - a few strands
Warm milk - 1 tbsp
Cardamom powder (elaichi) - 2 tsp
 
JACKFRUIT POORI
Chapatti flour - 2 1/2 cups
Jackfruit puree - 1/2 cup
Water - 2/3 cup
Ghee - for brushing the bread while rolling out the dough
Oil - for deep frying
 
Method
FOR JACKFRUIT POORI
Mix flour, oil and salt by hand or in a food processor.
Knead by adding the jackfruit puree and
water to make a hard dough. Cover with a wet cloth. Heat oil. Divide the roll into lime-sized balls. Roll each to a disc/circular shape. Deep fry pooris.
 
For Shrikhand
Hang the curds in a muslin cloth in a cool place for approximately three hours until all the liquid has drained off. Rub saffron into the warm milk until it dissolves. Mix the hung curds, sugar, saffron mixture and cardamom and blueberry puree in a bowl.
Churn in a hand blender. Place in refrigerator. Serve cold with slivers of pistachios, almonds and hot jackfruit pooris.