Ganesh Chaturti: Recipes: Puran Poli

Ganesh Chaturti: Recipes: Puran Poli

PURAN POLI



Ingredients

1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbspOil
For frying Oil / Ghee

Inner Filling

1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Method

* Blend the ghee and masala with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
* Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
* Put the dal in the cooker till one whistle.
* Drain the water. Grind to a paste and with the jaggery and cardamom powder.
* The filling should not be watery.
* Make small balls of the filling. Divide the dough into small balls and flatten them.
* Place one ball of filling on the dough and cover and seal up the filling.
* Carefully roll out the dough into thick puris making sure the filling does not come out.
* Fry on a tawa pouring ghee around it. Cook on both sides.

Ganesh Chaturti: Recipes: Rawa Ladoo

Ganesh Chaturti: Recipes: Rawa Ladoo

RAWA LADDU

Ingredients

100 g Semolina (Suji/Rava)
250 ml Milk, Toned
10 g Ghee
15 tsp Aspartame (Artificial sweetener)
1 pinch Cardamom

Method

* Roast semolina in a non-stick pan on low heat till it slightly turns brown.
* Add ghee and milk.
* Stir till mixture becomes sticky.
* Add powdered cardamom and mix.
* Remove the pan from heat and add the sweetener and mix.
* Remove the pan from heat and add the sweetener and mix.
* Form the dough in to small balls.
* Serve when dry.

Makes: 10 Ladoos.

Ganesh Chaturti: Recipes: Motichoor Ke Laddu

Ganesh Chaturti: Recipes: Motichoor Ke Laddu

MOTICHOOR LADOO



Ingredients

2 1/2 cups Gram flour (not superfine variety)
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fineholed shallow strainer spoon

For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee

Method

For Syrup:

* Put sugar and water in a vessel and boil.
* When sugar dissolves, add milk.
* Boil for 5 minutes till scum forms on top.
* Strain and return to fire.
* Add colour and boil till sticky but no thread has formed.
* Add cardamom powder and mix. Keep aside.

For Boondi:

* Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk.
* Heat ghee in a heavy frying pan.
* Hold strainer on top with one hand.
* With the other pour some batter all over the holes.
* Tap gently till all batter has fallen into hot ghee.
* Stir with another strainer and remove when light golden.
* Keep aside. Repeat for remaining batter.


To Proceed

* Immerse boondi in syrup.
* Drain any excess syrup.
* Spread in a large plate. Sprinkle few tsp. hot water over it.
* Cover and keep for 5 minutes.
* Shape in laddoos with moist palms.
* Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces

Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)

Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)

PULIYODARAI



Ingredients:

Good Quantity of Tamarind
Cooked Rice according to need
4 - 5 Cups water
Few Corriander Seeds
Few Red Chillies
5 -6 Spoons of Oil
Few Mustard seeds
Few Methi seeds
1/2 Cup Udad dal
1/2 Cup channa dal
Few Red chilli
Hing
Few Curry leaves & groundnuts

* Soak a good quantity of tamarind in hot water, allow it to soak for about 10 minutes after that remove the pulp, it should approximately be about 4-5 cups.
* Meanwhile grind coriander seeds (daniya seeds) and red chillies into a fine powder.
* Heat till oil take about 5-6 spoons of oil.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Put 1 spoon of red chilli powder, 1/2 spoon of turmeric powder and add the tamarind water into it.
* Once it is boiling add the salt according to taste, and the grinded powder.
* Allow it to reduce in volume, soon you will see the oil leaving the sides of the pan. When it attains a chutney consistency, remove from flame.
* Check for the salt and chilli, if more add a little jaggery in the end.
* Mix it with rice for pulliodirai.

Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)

Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)

MOONG DAL KA HALWA



Ingredients

1 1/2 cup Moong dal , Soaked
3/4 cup Mawa, Well crumpled
1 cup Sugar
1 1/2 litre Milk
1/2 tsp Saffron soaked in a little milk
5 Cardamoms powdered
6 tbsp Ghee

Method

* Grind the moong dal coarsley.
* Heat the ghee in a thick bottomed dekchi and fry the dal till golden.
* Add milk and cook till the milk has been absorbrd.
* Add mawa and cook on a low fire, stirring continously till the dal and the mawa are well blended.
* Remove from the fire and keep aside.
* Make sugar syrup of one thread consistencey, add saffron and cardomom powder to it.
* Add the fried dal to the syrup and stir quickly till it mixes well.
* If you want you can add thin silvers of blanched almonds.

Ganesh Chaturti: Recipes: Gujiya (Karanji)

Ganesh Chaturti: Recipes: Gujiya (Karanji)

KARANJI



Ingredients

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds

Method

* In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough.
* Cover with wet cloth and set aside.

For the Stuffing

* Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.


To Proceed

* Divide the dough into 20-25 sections, roll them out into flat round pancakes.
* Place a spoon of stuffing at the centre and fold the pancake in half.
* Use a cutter to create the fluted crescent border and cut off excess dough.
* You can seal the edges by applying a little milk and pressing down hard.
* After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Ganesh Chaturti: Recipes: Kaju Katli Barfi

Ganesh Chaturti: Recipes: Kaju Katli Barfi

KAJU BURFI



Ingredients

1/4 kg. Cashew nuts
100 gms. Ground sugar
25 ml Water

Method

* Grind cashew nuts, and sugar separately.
* Make syrup with sugar and water, boiling only once.
* Add cashew nuts on low heat.
* Mix well.
* Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.
* Cut into squares/diamond shapes.

Ganesh Chaturti: Recipes: Besan Ke Laddu

Ganesh Chaturti: Recipes: Besan Ke Laddu

BESAN LADOO



Ingredients:

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1tsp each almonds, pistachios, cashew nuts (chopped)

Method:

* In a kadhai mix gram flour and ghee over a low heat.
* Keep constantly stirring to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and allow it to cool.
* Add sugar and nuts to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Laddus are ready to be served.

Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)

GANESH CHATURTHI RECIPES

Ganesh Chaturthi - the birth anniversary of Lord Ganeshji, is celebrated as Ganesh Chaturthi. This festival comes on the 4th day of Bhadarva Shukla-Paksh of the Hindu calendar in (August/September). A special sweet dish called Modak, other sweets and milk is offered to idols of Lord Ganeshji at home and in temples, and worshippers visit Ganesh temples to perform Ganesh Puja.

Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)

MODAK



Ingredients

3 cups Rice flour
6 cups Water
3 tsp. Oil
4 cups Coconut, grated
2 cup Sugar
1/2 cup Dry fruits
1/2 cup Milk

Method

For the Rice Dough

* Boil the water & oil and remove from heat.
* To it add the rice flour, cover and allow it to cool.
* Later, knead well and keep aside.

For the Stuffing

* Mix all the ingredients mentioned under stuffing except milk.
* Put this mixture on a medium heat and cook stirring all the time.
* Then add the milk, mixing well and remove off the heat once it is totally dry.

To Proceed

* Make balls of the rice dough.
* Make a small hollow in the center and place the stuffing in the middle.
* Now join the open edges together and give it a shape like a whole garlic.
* Steam these modaks for 10 minutes, take off, cool and keep in air-tight containers.

Okra Curry - Vegetarian Recipes

Free Indian Recipe for
Okra Curry - Vegetarian Recipes

(Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil

Okra Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.

Poha - Vegetarian Recipes

Free Indian Recipe for
Poha - Vegetarian Recipes

2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper

Poha Recipe Directions:
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts are tender.

Drain off any excess water from the soaked rice. Add the turmeric to the rice until it's a nice golden yellow. Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and lemon juice to your taste.

Paneer Cheese - Vegetarian Recipes

Free Indian Recipe for
Paneer Cheese - Vegetarian Recipes

12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice

Directions for Paneer Cheese Recipe:
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.

Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much
liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.

Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.

Masoor Dhal and Onions - Vegetarian Recipes

Free Indian Recipe for
Masoor Dhal & Onions - Vegetarian Recipes

(Mushoor dhal pyaj phoron diye)
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste

Masoor Dhal & Onions Recipe Directions:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.

Green Beans - Vegetarian Recipes

Free Indian Recipe for
Green Beans - Vegetarian Recipes

(Gujerati)
1 lb. fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste

Directions for Green Beans Recipe:
Trim the beans and cut into 1.inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a collander, rinse under cold running water and set aside. Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.

Add crushed red chile and stir for a few seconds. Add green beans, salt and sugar. Stir to mix. Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavors. Add black pepper, mix and serve.

Green Moong Dhal - Vegetarian Recipes

Free Indian Recipe for
Green Moong Dhal - Vegetarian Recipes

2/3 cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste

Directions for Green Moong Dhal Vegetarian Recipe:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.

Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.

Chickpea Curry - Vegetarian Recipes

Free Indian Recipe for
Chickpea Curry - Vegetarian Recipes

(Chole Masale)
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves

Chickpea Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.

Cheela Tomato - Vegetarian Recipes

Free Indian Recipe for
Cheela Tomato - Vegetarian Recipes

1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar


Cheela Tomato Recipe Directions:
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.

Bhindi Dopiyaza - Vegetarian Recipes

Free Indian Recipe for
Bhindi Dopiyaza - Vegetarian Recipes

1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro

Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.

Bhakari - Vegetarian Recipe

Free Indian Recipe for
Bhakari - Vegetarian Recipe

2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.

Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.

Alu Began - Vegetarian

Alu Began - Vegetarian Recipes

1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro

Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.