Try Out These 3 Delectable Ganesh Chaturthi Recipes

Ganesh Chaturthi , a festival celebrated with great enthusiasm and devotion, is just around the corner. As people have started welcoming Bappa into their homes, which creates another task in hand that is to be prepared for the onset of guests at their residence. As you prepare for this auspicious occasion, let's enhance the festivities with some delectable treats. Have a look at hand-picked selection straight from 'The Tastes of India’ podcast that are perfect for a Vinayaka Chaturthi spread. 

Coconut and Jaggery Modak

Ingredients

For the filling/puran

Coconut grated - 2 cups
Jaggery powdered or grated - 1 cup
Cardamom Powder - 1 tsp
Ghee (optional) - 1 tsp
For the outer cover

Rice Flour - 1 cup
Water - 1 cup
Salt (optional) - 1 pinch
Ghee - 1 tsp
Ghee for greasing - 1 tsp

Method

How to make Puran

Take a pan and add ghee to it after it heats up.
To the ghee, add jaggery and coconut and saute until both blend well and the mixture turns thick.
Add cardamom powder to the mixture and mix well. Switch off the gas. Let it cool down.

How to make dough

In a saucepan, bring 1 cup of water to a boil.
To the boiled water, add ghee and salt. Mix well.
After turning off the flame, add rice flour and mix well. Add the rice flour to well-boiled water for a soft outer layer.
Cover and let it rest for about 4-5 minutes or until the temperature comes down a bit.
Transfer the dough to a clean plate.
To the dough, add 1-2 tsp ghee. Knead to a smooth dough and keep covered.

How to make modak

Divide the filling into equal, 1 tbsp measures and form neat balls. Set this 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 one ball of sweet mixture in the centre while bringing the edges to the top and sealing it. Make sure the top is pointy.
Repeat the same with the rest of the dough.
Grease the steamer with some ghee.
Place all the prepared modaks on the steamer.
Close with lid and steam for 10-12 minutes or till the outer cover starts to look shiny. Do not overcook it as it may turn rubbery. 
Remove and let it cool down and serve.

Aloo Bonda

Ingredients

Potatoes - 6 Large boiled and mashed
Coriander leaves - handful of finely chopped
Gram flour - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Oil to deep fry
Water - 1 tbsp

Method

Heat a little water in a pan or kadhai. Add turmeric powder, red chilli powder, and salt. Saute for a few minutes until the raw smell of turmeric goes away.
Stir in the chopped coriander leaves, then add the mashed potatoes. Mix everything thoroughly. Once combined, remove from heat and let the mixture 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 thin.
Shape the cooled potato mixture into small balls.
Heat oil in a kadhai for deep frying.
Dip each potato ball into the batter, ensuring it’s coated evenly, then carefully lower it into the hot oil.
Fry the bondas until golden brown, turning occasionally for even cooking.
Drain the fried bondas on a paper towel to remove excess oil.
Serve hot with coriander chutney.

Aloo Palak

Ingredients

Spinach finely chopped - 500 gms
Potato boiled and roughly mashed - 250 gms
Onion (thinly sliced) - 100 gms
Tomato thinly sliced - 100 gms
Coriander powder - 2 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 2 tsp
Ginger-garlic paste - 1/2 tbsp
Mustard seeds - 1/4 tsp
Vegetable oil - 3 tbsp
Salt 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 chilis, onions, turmeric and salt.
Fry the onion on slow flame until golden brown.
To this, add ginger-garlic paste and saute until the raw smell of garlic goes off.
Now add coriander powder, garam masala powder and red chilli powder.
Fry until the raw smell of masala goes off.
Add slightly mashed potato to it and stir nicely.
Now it's time to add chopped spinach. Stir well.
Add sliced tomatoes and mix everything well.
Cook for another 3-4 minutes or until the tomatoes are well cooked.
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.