Friday, 29 August 2014

33 sweet recipes for ganpati | prasad for ganesha festival 2014

Sweets are an integral part of Ganesh chaturthi festival .

Presenting  few healthy & nutrituous  sweets which can be made as a part of naivedyam (prasad)  during vinayaka chaturthi festival.

Click On SWEET DISH NAME for detailed recipe

                                           




AMRAS PURI                                                             DUDHI HALWA














KAJU KATLI                                                             BEETROOT HALWA





DUDHI PANEER BALLS                                             MANGO SHRIKHAND-AMRAKHAND






BATATA WADI                                                                                       APPLE HALWA



KHAJUR (DATE) ROLLS                                                                    GAJAR KA HALWA



















LAYERED KARANJI                                                            SHEERA- SOOJI HALWA







 BESAN LADOO                                                            SHRIKHAND RECIPE









GULAB JAMUN                                 DUDHI  KHEER                                                                            




 





PURAN POLI                                                                                        PEANUT LADOO






SEVAIYA - VERMICELLI PUDDING                                                  APPLE RABDI


           














 KARANJI -GUJIYA                                                                             OATS LADOO








UKADICHE MODAK                                                     TALLELE MODAK



     


BESAN MODAK                                                         PANCHKHADYA










GHARGE(SWEET PUMPKIN PURI) TIRANGI MODAK-TRICOLOR MODAKAM











MANGO HALWA                                        DUDHI FIRNI
          





KESAR SOOJI SHEERA









Ukadiche Modak | Maharashtrian ganesh chaturthi special modak | Coconut jaggery stuffing Steamed dumpling

A modak (Devnagari:मोदक) is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu.

The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. The steamed version is eaten hot with ghee.

Modak has a special importance in the worship of the Hindu elephant god, Ganesh.

Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

In MUMBAI modaks are even made on the occasion of angariki chaturthi 


Ukadiche Modak (Steamed dumplings stuffed with sweet mixture of coconut-jaggery)

INGREDIENTS

For the stuffing:
  • 2 cups shredded fresh coconut,
  • 1 cup jaggery, (or a little more to adjust the sweetness if the jaggery is not sweet enough)
  • 1 teaspoon roasted poppy seeds,
  • 1 teaspoon rice flour,
  • 3-4 cardamoms.
For the cover (Ukad):
  • 1 1/2 cup rice flour,
  • 1 1/2 cup water,
  • 1 1/2 teaspoon ghee,
  • 1/2 teaspoon oil,
  • a pinch of salt




METHOD
  1. To make the filling, combine coconut and jaggery and heat over medium heat. Keep stirring for 15 minutes until jaggery is completely melted and the mixture is moist.
  2. Add cardamom powder, roasted poppy seeds and 1 teaspoon rice flour to it. and cook for a minute. Avoid overcooking else the mixture starts drying out. This is called the stuffing for Modaks. Now turn off the heat and let the mixture cool.
  3. Next step is to make the cover. The dough for the cover is called Ukad in Marathi. For this, boil 1 1/2 cup of water. As water starts bubbling, turn the heat to low, add ghee, oil, salt and quickly add rice flour. Stir well. Cover for 2 minutes. Remove the lid and mix properly. Turn off the heat.
  4. Turn out the mixture into a deep dish/plate. Knead it properly while hot. Keep pressing the mixture with the bottom of a flat bowl to knead it. This releases the lumps easily as well as keeps your hands from burning. This mixture should be sticky to your hands. Gather into a soft pliable dough.
  5. Modak making is a little tricky and needs lots of patience and practice. Here is how you work on it:
    1. Divide the dough into equal sized balls.
    2. While working on one ball, keep the rests covered under a damp cloth. Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
    3. With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup, gradually shape it into a bowl, alternately rotating between your thumb and the rest of the fingers until it is nice and thin. You may dip your fingers in water and oil to make the rotating easier. (Alternatively, skip this step and simply roll out the ball into a 3 inch diameter circle, hold it in your hand to form a bowl)
    4. Spoon some stuffing at the center of the bowl.
    5. Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.
    6. Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
    7. Trim off the excess part of the peak. Seal cracks (if any) with some dough.
  6. Similarly, shape rest of the balls. Dip the bottom of each modak into water (This helps to lift them out easily as they are done) and arrange them in a modak steamer. Or if steamer is not available, heat some water in a big vessel. Spread a damp cloth in a sifter and arrange all modaks on it. Place the sifter in the vessel with a stand/small pot half filled with water under it and cover with a lid. Else, you can also use pressure cooker (without whistle) for steaming. Steam for 20 minutes or until the cover is cooked through.
  7. Modaks are to be served fresh with ghee on top. (Don't forget to offer Modaks to Lord Ganesh before you eat :- ))
    TIPS
    1) Sieve the rice flour twice to avoid getting cracks in the modak. 
    2) Add 1 tsp milk to the water for making cover. This helps modak retain their white color.
     3) Add nuts (in crushed form) of your choice in the filling.
    4) Store leftover dumplings for not more than 2-3 days in the fridge; steam again just before serving.

Thursday, 28 August 2014

Ganesh chaturthi recipes |vinayak chaturthi festival sweets prasad dishes | ganpati complete menu


Sweets are an integral part of ganpati festival .Presenting few healthy & nutrituous sweets which can be made as a part of naivyadyam (prasad) sweet dishes during ganpati  festival.

Click On SWEET DISH NAME for detailed recipe

I  have also included complete lunch or dinner menu recipes which can be prepared during  ganesh chaturthi at the end of the post

Pls click on  upwas vrat recipe  for farali vrat or fasting dishes



AMRAS PURI                                                                           DUDHI HALWA














KAJU KATLI                                                                              BEETROOT HALWA











BATATA WADI                                                                                APPLE HALWA



KHAJUR (DATE) ROLLS                                                             GAJAR KA HALWA

















RAVA KHOBRA LADOO                                 KESHARI PEDHA RECIPE
                                                                                   



LAYERED KARANJI                                                                  SHEERA- SOOJI HALWA







BESAN LADOO                                                                      SHRIKHAND RECIPE









GULAB JAMUN                                                                                  DUDHI KHEER









PURAN POLI                                                                                                 PEANUT LADOO























KARANJI -GUJIYA                                                                          OATS LADOO








UKADICHE MODAK                                                                           TALLELE MODAK







AMBA WADI-MANGO BURFI                            KHOBRA VADI|COCONUT BARFI





APPLE MALPUWA                                              BATATA  KHOBRA VADI |POTATO BARFI






BESAN MODAK                                                            PANCHKHADYA










GHARGE(SWEET PUMPKIN PURI)    TIRANGI MODAK-TRICOLOR MODAKAM











MANGO HALWA                                                        DUDHI FIRNI





KESAR SOOJI SHEERA






























GANESH  FESTIVAL COMPLETE LUNCH OR DINNER MENU


1) VARAN BHAAT - GODA VARAN BHAT                         2) MASALE BHAT










3) DALIMBYACHI USAL                                          4) KALA VATANA AMTI





5) MATAR BATATA FLOWER RASSA BHAJI          6) CHANA RASSA BHAJI







7) CHAWALI RASSA BHAJI                                                       7) MATKI RASSA BHAJI






9) BHARLELI VANGI
                                                                                                           10) RUSHI PANCHMI BHAJI







11) BHOGICHI BHAJI                                     12) HIRWA VATANA RASSA BHAJI




13) MATHACHI BHAJI                                                                    14) AMBAT VARAN






15) KATACHI AMTI                                                       16) PALAK /ALUCHI AMTI









17) PURI - BATATA BHAJI                                             18) CHAPATI -GHADICHI POLI






19) PHULKE                                                                           20) TANDALACHI BHAKRI



21) JOWAR BHAKRI                                                             22) BAJRI BHAKARI






23) KOTHIMBIR VADI                                                          24)ALU WADI





25) BATATA BHAJJI /PAKODA                                            26) KANDA BHAJJI/PAKORA



27) MIRCHI BHAJI                                                   28) PALAK BHAJJI/PAKODA




29) MANGO PICKLE                                                                30 ) LEMON PICKLE




31) KANDA TOMATO KOSHIMBIR                                        32) KAKDI KOSHIMBIR





33) KHAMANG KAKDI                                                          34) DAHI RAITA







36) VANGYACHE KAAP                                                      37) SURAN KAAP







38) LASUN CHUTNEY                                                             39) COCONUT CHUTNEY















40) CHOLE PURI                                                                     41)  BLACK CHANA SUNDAL










42) RATALA KACHORI                                              43)   JHUNKA RECIPE

                                






44) THALIPEETH                                                                 45)LEMON RICE