Try these 3 delicious Ganesh Chaturthi recipes

Ganesh Chaturthi A festival that is celebrated with great enthusiasm and devotion, is just around the corner. As people have started welcoming Bappa into their homes, this creates another task at hand which is to be prepared for the arrival of guests at your residence. As you prepare for this auspicious occasion, let us enhance the festivities with some mouthwatering delicacies. Check out the handpicked selection straight from ‘The Tastes of India’ podcast that are perfect for a Vinayaka Chaturthi feast.

Coconut and jaggery modak

Ingredients

For the filling/puran

Grated coconut – 2 cups Jaggery powder or grated – 1 cup Cardamom powder – 1 tsp Ghee (optional) – 1 tsp For the outer covering

Rice flour – 1 cupWater – 1 cupSalt (optional) – 1 pinchGhee – 1 teaspoonGhee for greasing – 1 teaspoon

Method

How to make Puran

Take a pan and add ghee after it gets hot. Add jaggery and coconut to the ghee and sauté until both the ingredients mix well and the mixture thickens. Add cardamom powder to the mixture and mix well. Switch off the gas. Allow it to cool down.

How to make dough

In a saucepan, bring 1 cup of water to a boil. Add ghee and salt to the boiled water. Mix well. After switching off the heat, add rice flour and mix well. Add rice flour to the well-boiled water to form a soft outer layer. Cover and let it rest for about 4-5 minutes or until the temperature drops a little. Transfer the dough to a clean plate. Add 1-2 teaspoons of ghee to the dough. Knead it into a soft dough and keep it covered.

How to make modak

Divide the filling into equal portions of 1 tablespoon and form neat balls. Keep them aside. Take a lemon-sized ball of rice flour dough. Flatten the dough using your fingers and thumb to make small cups out of the dough. Now keep a ball of sweet mixture in the centre while bringing the edges up and sealing it. Make sure the top is pointed. Repeat the same with the rest of the dough. Grease the steamer with some ghee. Place all the prepared modaks in the steamer. Close with the lid and steam for 10 to 12 minutes or until the outer covering starts looking shiny. Do not overcook it as it may become rubbery. Remove and let it cool and serve.

Hello grandma

Ingredients

Potatoes – 6 large boiled and mashed Coriander leaves – a handful finely chopped Gram flour – 1 cup Red chilli powder – 1 tsp Turmeric powder – 1 tsp Salt to taste Oil for frying Water – 1 tbsp

Method

Heat some water in a pan or kadhai. Add turmeric powder, red chilli powder and salt. Sauté for a few minutes until the raw smell of turmeric disappears. Add chopped coriander leaves and then add mashed potatoes. Mix everything well. Once combined, remove from heat and allow the mixture to cool on a plate. In a separate bowl, prepare the batter by combining gram flour, a pinch of red chilli powder, turmeric, salt and water. Stir well to form a smooth batter without lumps. The consistency should be neither too thick nor too runny. Form small balls from the cooled potato mixture. Heat oil in a deep-frying kadhai. Dip each potato ball into the batter, making sure it is evenly coated, then carefully lower it into the hot oil. Fry the bondas until they turn golden brown, turning them occasionally so that they cook evenly. Drain the fried bondas on a paper towel to remove excess oil. Serve hot with coriander chutney.

Aloo Palak

Ingredients

Finely chopped spinach – 500 gBoiled and mashed potato – 250 gOnion (thinly sliced) – 100 gThinly sliced ​​tomato – 100 gCoriander powder – 2 tspGaram Masala powder – 1 tspTurmeric powder – 1/2 tspRed chilli powder – 2 tspGinger garlic paste – 1/2 tbspMustard seeds – 1/4 tspVegetable oil – 3 tbspSalt to taste

Instructions

Wash the spinach leaves and chop them. In a pan, heat some oil, add mustard seeds and let them splutter. Once the mustard seeds start spluttering, add chopped green chillies, onions, turmeric and salt. Fry the onions on low flame till they turn golden brown. To this, add ginger-garlic paste and sauté till the raw smell of garlic goes away. Now add coriander powder, garam masala powder and red chilli powder. Fry till the raw smell of the masala goes away. Add lightly mashed potatoes and stir well. Now it is time to add chopped spinach. Stir well. Add sliced ​​tomatoes and mix everything well. Cook for another 3-4 minutes or till the tomatoes are cooked through. Once done, switch off the gas and serve along with hot chapatis, paratha or puri. This can also be served as a side dish along with rice and some curry.

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