Ganesh Chaturthi 2020: Here are 5 traditional recipes you can try to make this year!
This Ganesh Chaturthi, let the chef in you shine in the kitchen as you try out some of the traditional recipes that are offered to Lord Ganesha.
Ganesh Chaturthi is right around the corner! The celebrations to bring home the elephant-headed deity might not have the same fervour as it does every other year due to COVID-19 pandemic. However, you can always spruce up your celebrations by offering the lord with some of his favourite delicacies. The 10-day extravaganza can have varied dishes each day depending on how long you plan to keep the lord at your abode.
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We have compiled a list of traditional recipes by celebrated chefs from around the country. From the classic modaks to the Puran polis and kozhukkattas, you can learn to make these and offer to the lord!
Kozhukkatta recipe by Chef Ranveer Brar
- Rice flour
- Take scraped coconut and put it in a pan to fry. Add some jaggery to the pan and start blending the two.
- You can add some cardamom to the mixture to bring forth a beautiful flavour.
- Further, for the coating of the kozhukkatta, you need to add water to the rice flour. Make sure that there are no lumps formed in the rice flour and water mixture.
- Once the dough is prepared, use the jaggery and coconut stuffing to make dumplings out of them. You can make any shapes that you like for the dough.
- Following this, you should put the dumplings in one of the cookers to steam. After 10 minutes, remove the dumplings and your kozhukkatta is ready to serve.
Motichoor ke Laddoo recipe by Chef Ranveer Brar
- Gram flour
- Sugar syrup
- Take 500 grams of gram flour and add some water as needed to make the batter. Ensure that the batter is void of lumps. Add a pinch of salt and mix the batter yet again.
- Use some ghee to fry the batter. Basically, you make boondi out of the batter.
- Meanwhile, you also prepare a sugar syrup on the side. Once you get hold of the fine boondi that you have prepared, mix them with the sugar syrup.
- Use a strainer to collect the boondi from the sugar syrup. You can add kesar/saffron to the syrup for flavour. Start rolling the laddoos and you’ve got your motichoor laddoo.
Ukdiche Modak by Sanjeev Kapoor – Khana Khazana
- Scraped coconut
- Green cardamom powder
- Poppy seeds
- Turmeric leaf
- Clean and drain the rice thoroughly, dry it and grind it to get rice flour.
- In a pan, add some water, ghee, salt and bring them to boil. To this mixture, add the rice flour you have prepared and mix them thoroughly.
- Let it cool before you use the mixture to knead a dough.
- Meanwhile, for the stuffing, you can cook the scraped coconut and jaggery in a pan and add cardamom powder along with poppy seeds too.
- After preparing the dough and the stuffing, you flatten the dough, add the stuffing and prepare the classic shape of a modak. Use a container to steam the modaks and voila!
Chef Pallavi invites Sunita Gangrade to prepare Puran poli – Amma Superstar
- Chana dal
- Powdered jaggery
- Green cardamom
- Fennel seeds powder
- Nutmeg powder
- All-purpose flour
- Turmeric powder
- Refined oil
- To prepare the Puran Poli filling you will need to heat a saucepan and add ghee to it. As the ghee melts, put blanched dal and roast it for about 2 to 3 minutes. To this mixture, add some jaggery, cardamom powder, ginger powder, fennel powder and nutmeg powder. Blend them to perfection and let it cook for another 2 or 3 minutes. Turn the flames off and mash the dal with a masher.
- Meanwhile, for the dough, use all-purpose flour and blend it with salt and oil. Mix some water as and when needed to knead the dough and make it stiff.
- For the Puran poli’s preparation, take a part of the dough and make a little space in the centre. Add the chana-jaggery mixture in the centre and fill it. Close it like a ball. Grease your hands like how you would for rotis. Similarly, start flattening the dough with a rolling pin.
- Finally, once all the Puran polis are ready, switch the tawa on medium flame and start cooking them like you would cook rotis.
Sevaiyan Payasam recipe by Chef Ranveer Brar
- Cardomom powder
- Nutmeg powder
- Add the vermicelli, saffron and milk in a pan and let it cook.
- Simultaneously, chop some fine pieces of pistachios and almonds. Add these to the recipe along with cardamom powder, nutmeg powder and stevia.
- Let the mixture cook for some time and your payasam will be ready to eat!
Do give these recipes a try and let us know which ones you liked!
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