Looking for Delicious Ways to Celebrate Ganesh Chaturthi? Treat Your Family to 10 Yummy Ganesh Chaturthi Recipes (2019)

Procedure

Filling: In a heavy bottom pan, add grated coconuts and roast it in medium flame for 2 minutes. Add poppy seeds, jaggery, and cardamom to the coconut and cook it for 2-3 minutes until it blends well and oozes out a little liquid. Take the pan off the flame and let the mixture cool. Cooling the dough is an important step. You can also add raisins, almonds, and cashew to this filling mix to make more interesting and give it texture.

Covering: Put some water to boil in a pot and add some salt and 1 tablespoon of ghee in it. Add the rice flour to it and gently mix the flour with a spoon. Then turn off the flame and cover the pot for 3-5 minutes and let it cook in the enclosed chamber. After cooking, cool the mixture until it’s warm. Apply some warm water and ghee to your hands and proceed to knead the mixture for 5-7 minutes while it still warm. The dough must not crumble or look patchy. Cover the dough with a damp cloth. Then make lemon sized balls from the dough. Press those balls in your palm, put some filling in an appropriate ratio, and wrap the dough around it. Mold it according to the shape you prefer for your modak. Steam them for 10 minutes and serve hot.

Procedure

Filling: Boil chana dal in 3 cups of water in a pressure cook (about 3 whistles). Mash the chana well. Place the chana in a pot over a low flame and add jaggery, cardamom powder and saffron in it. Mix them well and cook them until the mixture turns dry. Leave the dough out to cool.

Covering: Add a sufficient amount of ghee and water to refined flour and mix it well until it becomes a soft dough. Pour oil on the dough and let it soak for an hour. Remove the dough from the oil bed and knead until the oil gets completely absorbed in the dough. Divide the dough into balls of equal proportion. Flatten them against your palm and add filling according to proportion. Wrap the dough around the filling then roll them into flat pancakes. Heat a frying pan and add the pancakes to it. Cook each side until the bubbles erupt on the surface.

Procedure

Soak dal overnight. Heat 1 tablespoon of oil in a pot and add cumin seeds, curry leaves, green chillies and asafoetida in it. Saute them for 2 minutes in low flame. Let the garlic turn brown and add chopped onions in. Cook until the onion turns golden brown. Add chopped tomatoes, coriander powder, chilli powder, and turmeric powder and mix well. Cook them for 2 minutes or until the raw smell of the tomatoes go. Add the soaked dal to it and cook for 2 minutes. Add water to the mixture, cover the lid, and cook it for 5 minutes in high flame. Remove the lid and stir the mixture lightly now and then. Before taking it off the flame, add salt according to taste and stir once.

Procedure

Boil medium-sized cut potatoes either in a pressure cooker or a pot and set aside to rest. Place a pan on low flame and 1 tablespoon of oil and heat. Add cumin seeds and chopped ginger and saute for 30 seconds. Add chopped tomatoes, coriander powder, red chilli powder and turmeric powder and saute for another 3 minutes. Add a cup of water and the boiled potatoes in the mixture and stir well. Cook for 1 minute. Add dried mango powder, garam masala powder, and salt and mix well with the potatoes. Cover the lid and cook for 5 minutes in low flame.

Procedure

Cook basmati rice and boil vegetables and set aside. The rice must not be over boiled, or the ultimate product will be a mush that would not be appetizing. Same goes with the vegetables. Place a pot on high flame and heat it. Add ghee, cumin and mustard seeds and saute for 30 seconds. Add the vegetables and coat them with the ghee and the spice seeds. Add rice, peanuts, salt, goda masala, and turmeric and mix everything well. Cover the lid and cook over low flame for 3 minutes. Stir occasionally. Serve it hot.

Procedure

Wash a cup of black peas and soak overnight. Drain the water and boil it in a pressure cooker with salt and 3 cups of water for 10-12 minutes. Put a frying pan over a high flame and heat 1 tablespoon of oil in it. Add sliced onions and fry until golden brown. Add chopped ginger, garlic, grated coconut, and red chillies. Fry in low flame until the masala turns brown and doesn’t stick to the pan anymore. Cool the masala and transfer it to a grinder. Add 3 tablespoons of boiled chana and half a cup of water to it and grind into a smooth paste. Put a deep bottomed pan on low flame and add 1 tablespoon of oil in it. Add chopped onions and fry till transparent. Add Malvani masala, a little bit of salt and turmeric powder and saute for 1 minute. Add fried masala paste and stir for 1 minute. Add the boiled chana and broth to the mixture. Mix well, cover the lid and cook on low flame for 2 minutes. Add water according to the consistency you prefer. Serve hot.

Procedure

Filling: Mix grated coconut, cardamom powder, jaggery, a pinch of grated nutmeg and choice of dry fruits in a bowl and set aside.

Batter: Mix rice flour, salt, and water and make a smooth rice flour paste. Let this mixture rest for an hour.

Take the turmeric leaves, rinse them in water, and then wipe them dry. Cut the base of the leaves and along the line of the vein. Make sure not to break the vein of the leaf. Place the rice flour mixture like a sheet on a leaf and add a bit of filling on it. Fold the leaf in a small pocket and seal the ends. Steam them for 10-12 minutes. Discard the turmeric leaves and serve the cooked filling with ghee.

Procedure
Remove the leaves from the methi stalks and chop them into fine pieces. Wash the leaves and make sure there are no sand particles or other impurities on it. Heat oil in a pan and add chopped onions to it. Saute until the onions turn transparent. Add chopped garlic and green chilli and saute for 30 seconds. Add cubed potatoes and saute for 3 minutes. Add methi leaves and turmeric powder and mix it well. Add water and salt, mix well and cover the lid. Cook until the water drains.

Procedure

Warm some milk and add crushed saffron in it. Stir gently to make saffron milk. Take hung curd in a bowl and powdered sugar to it. Pour the saffron milk in it and mix gently. Do not whisk vigorously or the mixture will become runny. Add cardamom powder and chopped nuts and mix. Cool the mixture then put in the refrigerator to chill. Shrikhand tastes best when served chilled.