6 Ganesha Chaturthi recipes that will leave you salivating.

Anjana Rajguru

Lord Ganesha is everybody’s favourite and is the lord of physical creation. He is worshipped and known for being an obstacle remover. Ganesh Chaturthi starts on the fourth day of the Hindu calendar month of Bhadrapada . It marks the beginning of ten day festivities. At the end of the tenth day, the idol is immersed in water. Daily offerings are made to the Lord and distributed. Modak is believed to be the Lord’s favourite sweet. We feature here recipes of some dishes which are made during the festival.

Fried Modak by Swayampurna Mishra of La Petit Chef.

Ingredients

For the outer covering or the potli:

2 cups all purpose flour (or use whole wheat if you wanna be especially healthy)
½ tsp salt
2 tsp warm oil
1 ts hot ghee
water to knead the dough
For the delicious filling
1.5 cups grated or powdered jaggery
1.5 cups fresh grated fresh coconut or unsweetened dessicated coconut
1/2 cup grated fresh mawa
1 or 2 tbsp roasted sesame seeds
1 or 1.5 tsp cardamom powder or crushed cardamom
Assorted chopped dry fruits (I used raisins, pistachio and almond slivers)
a pinch or two of grated nutmeg
½ or ¾ cup water
1 tsp ghee or clarified butter

Method

Read here.

Til Gud Poli
Til Gud Poli

Til Gud Poli by Dr. Neha Mathur of Whiskaffair.

Ingredients

For the filling

Ghee – 3 tbsp
Sesame seeds – ½ cup ( Roasted )
Grated coconut – ½ cup ( Coconut )
Gram flour – 2 tbsp
Jaggery – 1 cup ( Grated )
Cardamom powder – 1 tsp
Khuskhus – 1 tbsp

For the dough

Whole wheat flour – 200
All purpose flour – 200 g
Oil – 3 tbsp ( Hot )
Salt – ½ tsp
Milk – ½ cup ( warm )
Ghee for frying
Dry flour for dusting

Method

Read here.

Panchakajjaya by Shireen Sequeira of Ruchik Randhap.

Ingredients

250 grams jaggery
2 cups freshly grated coconut
1/2 teaspoon cardamom powder (around 5-6 whole pods, husked & pounded)
1/2 cup roasted gram (Dalia Dal in Hindi) *see note
2 tablespoons black sesame
15 whole cashewnuts (optional)
1 cup puffed paddy powder (layo/layi) (optional)
2 teaspoons melted ghee (optional)

Method

Read here.

Crafted by cooking the mix of sabudana, potatoes, spices, Sabudana Vada pancakes are crunchy as well as easy to make. Here is the recipe.
Crafted by cooking the mix of sabudana, potatoes, spices, Sabudana Vada pancakes are crunchy as well as easy to make. Here is the recipe.

Sabudana Vada by Dr. Neha Mathur of Whiskaffair.

Ingredients

Sabudana – ½ cup
Boiled Potato – 1 cup ( Grated )
Rajgiri Ka Atta – 1 cup
Fresh coriander – 2 tbsp ( Finely chopped )
Green chilli – 2 tsp ( Finely chopped )
Amchoor powder – 1 tsp
Salt to taste
Ghee for frying
Roasted peanuts fro sprinkling on top

Method

Read here.

Uddina Vada/Medhu Vada by Shireen Sequeira of Ruchik Randhap.

Ingredients

1 cup urad dal/uddina bele/black gram dal
1/3rd cup chana dal/kadale bele/bengal gram dal
1 long green chilli finely chopped
4-5 curry leaves/kadipatta finely chopped
1 pinch hing/asafoetida
2 pinches soda-bi-carb (baking/cooking soda)
salt to taste

Method

Read here.

Chickpea Sundal by Dr. Neha Mathur of Whiskaffair.

Ingredients

Chickpea – ¾ cup
Oil – 2 tbsp
Mustard seeds – 1 tsp
Broken urad dal – ¾ tsp
Hing – ¼ tsp
Dried red chilli – 2 ( Broken )
Curry leaves – 5
Shallots – 4 ( Chopped )
Green chilli – 3 ( Chopped )
Red chilli powder – ½ tsp
Coconut – ½ cup ( Grated )
Salt to taste

Method

Read here.

Images and Recipes Courtesy : Swayampurna Mishra, Neha Mathur and Shireen Sequeira.