Alu Vadi to Shrikhand Puri: Balance Indulgence and Nutrition This Gudi Padwa

To prepare the colocasia leaves:

• Begin by wiping the colocasia leaves.
• Clean them with a damp kitchen towel.
• Clean both sides thoroughly.
• Use a knife to trim the thick spine that runs down the leaf.
• Run the knife across the stalk to flatten it.
• Repeat the trimming for all the leaves.

To make the batter:

• In a large bowl, combine the chickpea flour, rice flour, sattu flour, ground cinnamon, ajwain, ground fennel seeds, ground cumin seeds, chili powder, and salt.
• Whisk to combine.
• Add the grated ginger, green chili paste, tamarind, and jaggery powder next.
• Slowly add the water, mixing it well to ensure a smooth paste is formed without any lumps.
• Set aside for 15 minutes.

To assemble the alu vadi:

• Arrange the colocasia leaves by size, beginning with the largest to the smallest leaf.
• Take the largest colocasia leaf and lay it out on a clean surface.
• Top with a large spoonful of batter.
• Use a clean spoon or your hands to spread the batter over the leaf.
• Take the second largest leaf and place it opposite to the first leaf.
• Repeat the process for the other leaves.
• Once all the leaves are heaped on top of each other, cover it finally with more batter.
• Fold one side of the leaves down and bring it to the center and repeat for the other side to ensure the leaves meet in the middle.
• It should form a rectangle.
• Cover with more batter.
• Starting from the short side, start rolling it into a log that is tight enough without the batter squeezing out.
• Once done, apply the remaining batter to coat the roll outside and stick down the loose ends.
• To steam the alu vadi
• Grease a dish with a few drops of oil and place it in the steamer/pressure cooker (don't use the whistle).
• Place the rolls on the dish with the sealed side facing down.
• Close the lid and steam on medium heat for 20 minutes.
• Let it cool down. Cut the roll into wide pieces.

To finish the alu vadi:

• Slice the cooled alu vadi into thin slices.
• You can eat them steamed or fry them too as per suitability.

For the tempering:

• Heat oil in a pan.
• Add the mustard seeds. Once they splutter, add asafoetida, sesame seeds, and curry leaves.
• Add the alu vadi slices to the pan and cook on both sides until golden brown and crispy.
• Garnish with fresh coriander leaves.
• Serve hot.

Power tips and variations:

• The most common problem with alu leaves, especially if they are not tender or fresh, is that it causes itching in the throat. Hence, a souring agent is added to the recipe to combat this. In this case, tamarind pulp is added.
• Pick out the leaves carefully. The leaves should be green, without any spots (turn back to check for any pest infestation, while buying).
• You can use spinach leaves also if colocasia leaves are unavailable.
• You can use grated coconut for garnish too.

• Take a large bowl and place a muslin cloth. Now gently pour 2 cups of homemade curd.
• Tie the cloth and let it rest for at least an hour.
• This way, the water will drain out of the curd completely.
• Now refrigerate the curd for 2 hours to prevent it from becoming sour.
• In a large bowl, mix the curd with ½ cup of jaggery along with 1 tbsp of saffron water and ¼ teaspoon of cardamom powder.
• Mix well and garnish the Shrikhand with chopped pistachios, almonds, and pumpkin seeds.

Power tips and variations

• You can also opt to use peanut curd or coconut curd, as per suitability.
• You can add chopped mangoes and strawberries as add-ons.
• You can also add rose syrup or petals for extra flavor.
• Use the whey collected from the curd for the curries and soups.