Take into account the ingredients and methods to create these delicious Ganesha chaturthi recipes.
Ganesha Chaturthi is celebrated as the birthday of Lord Ganesha. Ganapati symbolizes wisdom and prosperity. Praying to the lord on Ganesha chaturthi brings joy and prosperity. The festival is celebrated widely around the globe by Hindus. Lord Ganapati is very fond of modaks. Thus, on Ganesha chaturthi, Ganesha is especially offered modaks among other delicacies.
- Khoya - 1 Pound
- Powdered sugar - 1 Pound
- Pistachios - Shivered 1/4 Pound
- Rose essence - Few Drops
- Food coloring - yellow
- Take a huge plate and mix all the ingredients except the pistachios.
- Then, knead properly into soft dough.
- Flatten the dough to make small balls. Press the ball in the center.
- Finally, place a piece of pistachio in it and press slightly.
Besan Ke Ladoo Recipe
- 2 cups Gram Flour (besan)
- 1 1/2 cup Sugar (grinded)
- 1 cup Ghee
- 1 tsp Almonds (chopped)
- 1 tsp Pistachios (chopped)
- 1 tsp Cashew Nuts (chopped)
- Mix gram flour and ghee over a low heat in a pan and constantly stir to avoid lumps.
- When flour is golden brown and gives out a delicious aroma remove it from the heat and let it cool.
- Then, add sugar and nuts to the gram flour and mix thoroughly.
- Now form small balls from the mixture.
- Ladoos are ready to be served.
Sweet Appam Recipe
- Raw Rice - 2 Cups
- Jaggary/Cane Sugar - 1 1/4 Cups
- Shredded Coconut - 1/2 Cup
- Ripe Banana - 1
- Cardamom - 2-3 Pods
- Ghee - 1 tbls
- Oil - For Frying
- Soak rice in water for about 1-2 hours.
- Then grind it into a smooth paste.
- Then add jaggary, shredded coconut, cardamom pods, and ripe banana to the paste.
- Run the grinder once again until everything mixes well to form a thick batter.
- Add 1 tablespoon of ghee to the batter.
- Heat the oil in a pan.
- Take small balls from the batter and flatten it with fingers in an oilpaper or banana leaves.
- Deep fry them till until they turn golden brown
Chana Dal Halwa
- 1 cup chana dal (split bengal gram)
- 1/2 cup milk
- 1/2 cup sugar
- 2 to 3 saffron (kesar) strands
- 1 drop almond essence
- 4 tbsp ghee
- Clean, wash and soak the bengal gram for at least 2 hours.
- Drain the bengal gram and grind it in a food processor to a coarse paste.
- Heat the ghee in a heavy bottomed pan and add the bengal gram paste. Cook on a slow flame, while stirring continuously till it turns golden brown in colour.
- Add the milk, sugar,saffron and 1 cup of water and continue cooking on a slow flame till the sugar has dissolved (about 10 minutes), stirring continuously.
- Remove from the fire, add the almond essence and mix well.
- Garnish with the chopped almonds and serve hot.
- Chick peas /channa /garbanzo beans -1 cup
- Raw mango finely chopped or grated- 1/4 cup (optional)
- Coconut - grated 1/4 cup
For the seasoning
- Mustard - 1 tsp
- Urad dal -1 1/2 tsp
- Red chillies -2 broken into pieces
- Hing/ asafoetida - 2 pinches
- Curry leaves -little
- Oil -2 tsp
- Soak chickpeas in water overnight.
- Rinse well, add fresh water and pressure cook with required salt till soft.
- The chickpeas should be soft but not mushy. Drain the excess water and keep aside.
- Heat oil in a pan/kadai, add mustard seeds when it splutters, add urad dal, red chillies, hing and curry leaves.
- Fry till urad dal turns golden brown.
- Add raw mango and saute for a few minutes.
- Then add cooked channa, salt and grated coconut and give it a nice stir.
- Channa sundal is ready to be served.
- dried figs (anjeer)
- 2 tbsp sugar
- 1/4 tsp cardamom (elaichi) powder
- 1/4 cup mava (khoya)
- Puree the figs till they are broken down into very small pieces.
- In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.
- Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.
- Remove from the flame add the khoya and mix well.
- Transfer to a plate and refrigerate for 2 to 3 hours.
- Cut into 6 equal sized pieces.
- 5 cup Wheat Flour
- 3 tbsp Rice flour
- 1/2 cup Unsalted Butter
- 1/2 cup Water
- 1/2 cup Milk
- 1-1/4 cup Sugar
- Pinch of Salt
- Mix together milk and water.
- Beat unsalted butter and sugar till it turns fluffy.
- Add flours and salt. Mix them well.
- Knead it to soft dough with the help of milk-water mixture.
- Divide the dough into three balls. Roll out thick chapattis.
- Cut them into diamond shaped pieces.
- Heat oil. Deep-fry the pieces till done.
- Shankarpali is ready.
- 1 cup Rice Flour
- 1 cup Bajra Flour or Corn Meal
- 1 cup Gram Flour
- 1.5 cups Wheat Flour
- 250 g Spinach (Palak) or Methi (Fenugreek leaves) chopped
- 3 - 4 green Chilies (chopped)
- 2 Onions (chopped finely)
- 1 inch Ginger
- 1/2 cup Coriander leaves (finely chopped)
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tbsp Oil
- 1 tsp Sugar
- A pinch of Asafetida
- Salt and Pepper to taste
- Mix all the ingredients together and use warm water to prepare dough.
- Grease a tava or a flat pan. Press the dough on it to form a roti.
- Apply a little oil on hand to press the roti.
- Cook one side of the roti, turn it over and pour a teaspoon of oil. Cook it till golden brown.
- Remove and serve it .
- 1 cup Gram Flour/ Besan
- 1 Onion (chopped)
- 2 Tomatoes (chopped)
- 3-4 Green Chilies (chopped)
- 3 Garlic Cloves (chopped)
- 2 tbsp Oil
- Salt (to taste)
- ¼ tbsp Red Chili Powder
- ¼ tbsp Turmeric Powder
- 2 tbsp Coriander Leaves (finely chopped)
- A pinch of Asafoetida
- 1 tsp Mustard Seeds
- 2 glasses Water
- Heat oil in a pan and splutter mustard seeds.
- Add garlic and onion. Saute until the onions turn light brown.
- Add turmeric and green chilies.
- Add tomatoes and fry for 2-3 minutes.
- Pour in the water and rest of the ingredients, stirring continuously.
- Cover and bring to a boil.
- Remove the cover and simmer for 4-5 minutes, stirring occasionally.
- Remove from heat and garnish with coriander leaves.
- 1 cup Split Green Gram (green moong dal)
- 2 tsp Green Chili-Ginger Paste
- 1 tbsp Fruit Salt
- Salt (to taste)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds (jeera)
- 1/2 tsp Asafoetida (hing)
- 1 tsp Oil
- Wash green gram and then soak it in water, for atleast four hours. Now, grind it to make a paste, adding ¼ cup of water.
- Add fruit salt, salt and green chili- ginger paste to it and mix well.
- Take a pan and heat the oil in it.
- Add mustard seeds, cumin seeds and asafetida to it.
- When the mustard seeds start to crackle, add this tempering to the grounded dal paste and mix well.
- Now, take the idli moulds and put the mixture in it.
- Steam for 5- 7 minutes.
- Serve with chutney.