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 SeedsIngredients:Raw mangoes - 2, largeCumin seeds - 2 tspCrushed black pepper - 1 tsp Black salt - to tasteAsafoetida (hing) - a pinchTamarind water - 1/2 tsp Basil seeds - 1/2 tspSugar - 1/4 cup MethodWash 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 PooriIngredientsBlueberry ShrikandThick curd - 1 kgPowdered sugar - 3/4 cup Blueberry puree - 1/ 2 cupSaffron - a few strands Warm milk - 1 tbspCardamom powder (elaichi) - 2 tsp JACKFRUIT POORIChapatti flour - 2 1/2 cupsJackfruit puree - 1/2 cupWater - 2/3 cupGhee - for brushing the bread while rolling out the doughOil - for deep frying MethodFOR JACKFRUIT POORIMix 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 ShrikhandHang 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.