HAPPY GUDI PADWA!!!

Hope I don't get into trouble for using this pic!!

And a Potluck Lunch with Friends!!
All thanks to A, we got together to spend time together and enjoy a wonderful lunch!! A , is a mother of 2, and the baby is nearly 4 months and yet manages to organize a Pot luck! Hats off to her!!
Here is a peek at the spread...
A made Rice, Puri and Shrikhand (home made!!) which was very tasty and full of rich creamy goodness with lashings of saffron and cardamom! Bliss!!
M, made potato subzi which is a wonderful accompaniment to the puri
S, made Panchratna Daal ( talk about a ton of protein!! and delectable taste!!)
Now, all because of my absent mindedness.... my apologies .... I could not click snaps of the FULL spread...
K, made Boondi Raita, a classic to go with the jeera rice
M, made yummy green tomato chutney and 'vatleli daal'- a Maharashtrian speciality.
My own contribution was 'gulpagdi and kaayrass' or 'Appey' and bell pepper gravy to go with the appey and Tortilla / Jahtpat Samosa , Trupti, you angel!!! I love these samosas!! (again, no snaps as they were finished and ~grrr~ I forgot to carry my camera.....

Here is a look at the gulpangdi and Kaayrass:


To make Gulpangdi:
Use Idli Batter ( I use the no-fuss-no-grind method)
1 cup Urad flour
1 1/2 cup Idli rava
Mix and allow to ferment. Before making, add 3/4 tsp.cumin seeds , 1-2 Finely chopped Green Chilies, 1tbsp. chopped Cilantro, Salt to taste

This requires a special 'Tawa', which looks like this


Put a drop of oil in each slot and add batter. Cover and cook on a Medium flame/ heat. turn (it comes with a pointed wooden spatula) and cook on the other side. Serve with chutney, kaayras

For the Kayrass:

1 1/2 Bell Pepper (deseeded & fine chopped into small cubes)
Oil to temper
1/2 tsp. Cumin seeds
Pinch Asafetida
1/4 tsp Turmeric
1 -2 green chillies (slit lengthwise)
Few curry leaves
4 tbsp Roasted Peanut Powder
1 tbsp. Roasted Sesame/ Til powder
2 tsp. Dessicated Coconut Powder
1/2 tsp Tamarind pulp ( I use concentrate, which is a bit strong)
Jaggery( double as that of tamarind)
Salt to taste
Little Water to make a gravy

Heat Oil. Add cumin seeds.
Add the Chillies and curry leaves
Add asafetida and turmeric.
Add bell pepper and cook till the pepper is well cooked.
Add water, tamarind pulp, jaggery and bring to a boil.
Add roasted peanut and sesame powder and dessicated coconut.
Add salt.
Let it boil for a good 3-4 minutes. The idea is to let it thicken so that it reaches a chutney like consistency (however, do not mash the bell pepper chunks)

Serve with gulpangdi.

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