GANESHA CHATHURTHI RECIPES

 RECIPES                                                   

1. RICE KOLUKATTAI
2. KARJIKAI
3. SWEET BOONDHI
4. BALL KOLUKATTAI
5. KARA KOLUKATTAI
6. MASALA CHANNA
7. LEMON RICE
8. PULIYOGERE
9. JAGGERY PONGAL
   
   

1. KOLUKATTAI

INGREDIENTS:-                                                                

1. Rice flour             1 cup
2. Jaggery                 1 cup
3. Cardamom            6 powdered
4. Coconut                1 cup grated
5. Roasted gram        3 tbsp
6. Seasame seeds       1 tbsp
7. Salt                        1/2 tsp
8. Water                     1 1/4 cup + 1 tbsp
9. Oil                         1 tsp

METHOD:-

• Boil water adding salt, mix in rice flour little by little by a spatula.
• Close a lid for 5 minutes, and mix to a smooth dough, finally add oil.
• Close the lid and keep it aside. Dry roast sesame seeds, roasted gram and powder it.
• Powder jaggery and make a syrup by adding 1 tbsp of water.
• Boil for 2 minutes, add grated coconut and mix for a minute.
• Off the stove, add sesame and roasted gram powder and mix.
• Add cardamom powder and keep it aside.
• Make small balls from the dough, take kolukattai maker or plastic sheet.
• Press as chapati and place it on the kolukattai maker or on a sheet.
• Add 1 tbsp of the filling in the middle of the maker and press.
• Take out the excess dough and open it, and keep it on a tray.
• If it is on the sheet, fold the other side, press the corners open and shape it by a fork.
• Make all the balls in the same manner, steam the kolukattai in the idly cooker for 15 minutes.
• Serve hot or cold, jaggery syrup poured on it makes excellent combination.

2. KARJIKAI:-

                                                                                  

INGREDIENTS:-

1. Maida                 1 cup
2. Powdered rava   1/2 cup
3. Powdered sugar 1 tbsp
4. Salt                     1/4 tsp
5. Water                  1 cup
6. Oil                      for frying

FOR FILLING:-

1. Dry Coconut       1 cup
2. Jaggery               1 cup
3. Cardamom          6
4. Roasted gram      1/2 cup
5. Cashew nuts        10 broken
6. Badam                 10 cut
7. Pista                     10 cut

METHOD:-

• Prepare dough by adding maida, rava, sugar, salt and water.
• Close a lid and keep it aside for 2 hours.
• Powder dry coconut, jaggery, cardamom, and roasted gram.
• Fry cashew nuts, badam, pista nuts. mix with dry coconut powder.
• Knead dough and make lemon size balls, press like puri.
• Take kolukattai maker and place the dough, fill 1 tbsp of filling and close as kolukattai.
• Shape by fork or by fingers. Heat oil to a medium hot and drop the karjikai and fry.
• Fry until light brown. Serve to God.
  
  

3. SWEET BHOONDHI:-

INGREDIENTS:-

1. Bengal gram flour  1 cup          
   
2. Water                      1 cup
3. Soda                       1/4 tsp
4. Oil                        for frying
5. Cashew nut             1/4 cup
6. Raisins                     1/4 cup

FOR SYRUP:-

1. Sugar                    1 cup
2. Water                    1 cup
3. Cardamom            1 tsp powder

METHOD:-

• Mix bengal gram flour, water, soda to a smooth batter.
• It should be pouring consistency, Fry cashew nuts and raisins.
• Boil sugar and water for 2 minutes, add cardamom powder and mix.
• Heat oil in a kadai, take small eyed ladle.
• Hold by left hand and pour a ladleful of batter by right hand.
• Small drops of bhoondis fall on hot oil, there will be bubbles coming up.
• Pat the laddle lightly on kadai and turn the bhoondis and fry.
• The bubbles disappear and take out the fried bhoondis and drain on tissue paper.
• Immerse the bhoondis when they are still warm for 1 minute.
• Take out and transfer to a colander, excess syrup drops out.
• Mix fried cashew nuts and raisins. 

4. BALL KOLUKTTAI:-

INGREDIENTS:-

1. Rice flour     1 cup    
   
2. Salt               1/2 tsp
3. Water            1 cup + 1 tbsp
4. Oil                1 tsp

METHOD:-

• Boil water with salt and oil.
• Add to the rice flour and mix with a ladle.
• Close a lid and keep it aside for 15 minutes.
• Knead the dough and make small balls.
• Steam the balls in a idly cooker or in a steamer for 10 minutes.
• Arrange in a bowl with coconut milk or jaggery syrup.

5. KARA KOLUKATTAI:-

INGREDIENTS:-

1. Rice flour        1 cup
   
2. Salt                  1/2 tsp
3. Chilly powder  1 tsp
4. Garam masala  1 tsp
5. Turmeric           1/2 tsp
6. Lemon juice      1 tsp
7. Water                1 cup+1 tbsp
8. Oil                     2 tsp

METHOD:-

• Boil water add chilly powder, turmeric, oil, salt, garam masala, and lemon juice.
• Add rice flour and off the stove, mix by a laddle and close a lid.
• Keep it aside for 1 hour, mix and knead to a smooth dough.
• Make small balls and flaten to oval shape.
• Steam in a idly cooker or in a steamer.
• Serve with chutney or tomato sauce.

   6. MASALA CHANNA:-

INGREDIENTS:-

1. Kabul channa           1 cup
2. Onion                       1
3. Green chilies            10
4. Pepper powder          1 tsp
5. Cumin powder          1 tsp
6. Dhania powder          1 tsp
7. Ginger-garlic paste   1 tbsp
8. Salt                            2 tsp+1/2 tsp
9. Turmeric                   1/2 tsp
10. Coriander leaves       handful
11. Coconut                    1/4 cup

FOR SEASONING:-

1. Cinnamon            1"
2. Cloves                  3
3. Mustard seeds      1 tsp
4. Urad dhal             1 tsp
5. Bengal gram dhal  1 tsp
6. Hing                     1/4 tsp
7. Curry leaves         little
8. Oil                        3 tbsp

METHOD:-

• Soak channa for 8 hours, wash for 3 times. 
• Cook for 8 whistles adding 2 tsp of salt in 5 cups of water.
• Drain the water completely, cool it.
• Slice onion, slit green chilies, chop coriander leaves, scrape coconut.
• Heat oil in a kadai, add seasoning and splutter mustard seeds, fry dhal, cinnamon, cloves, curry leaves and hing.
• Saute onion to light brown, add chilies, and fry for a minute.
• Add ginger-garlic paste, cumin, pepper, dhania powders, and 1/2 tsp salt.
• Fry for 2 minutes on low heat, add the boiled channa.
• Mix and fry on high heat for a minute or more.
• Add coconut and fry, garnish with coriander leaves.

7. MASALA LEMON RICE:-

INGREDIENTS:-

1. Rice                          1 cup
2. Onion                       1
3. Green chilies            10
4. Ginger-garlic paste  1 tsp
5. Cumin powder         1 tsp
6. Pepper powder         1 tsp
7. Salt                           2 tsp
8. Turmeric                  1/2 tsp
9. Lemon                     1

FOR SEASONING:-

1.  Mustard seeds     1 tsp
2. Urad dhal             1 tsp
3. Bengal gram dhal 2 tsp
4. Curry leaves         little
5. Hing                     1/4 tsp
6. Oil                        3 tbsp

METHOD:-

• Soak rice for 1 hour. Wash for 2 times.
• Boil and cook until 3/4 done, drain water and spread on a plate to cool.
• Separate grains and keep it aside.
• Slice onion, slit chilies, chop coriander leaves.
• Heat oil add seasoning, splutter mustard, fry dhal, chilies, curry leaves, and hing.
• Saute onion to light brown, add ginger-garlic paste, cumin, and pepper powder and fry for a minute.
• Add turmeric, rice, salt, lemon juice and mix well.
• Fry for 1 minute on high heat.
• Garnish with coriander leaves.

8. PULIYOGERE RICE:-

INGREDIENTS:-

1. Rice                 1 cup        
   
2. Tamarind         lemon size
3. Water              1/2 cup
4. Sesame seeds   1 tsp
5. Dhania powder  1 tsp
6. Cumin powder   1 tsp
7. Salt                    2 tsp
8. Jaggery             1 tbsp
9. Turmeric            1/4 tsp
10. Chilly powder    1 tsp

FOR SEASONING:-

1. Mustard seeds       1 tsp
2. Urad dhal              1 tsp
3. Bengal gram dhal  2 tsp
4. Red chilies             5
5. Curry leaves          10
6. Sesame oil              1/2 cup
7. Hing                       1/4 tsp
8. Groundnut              1/4 cup

METHOD:-

• Wash and soak rice for 2 hours. Soak tamarind in 1/2 cup of water.
• Cook rice until 3/4 of cooking, drain water and spread on a plate to cool.
• Extract tamarind juice and strain the liquid.
• Dry roast sesame and groundnut separately.. Powder sesame seeds.
• Heat oil add seasoning, splutter mustard seeds, fry dhal, red chilies, curry leaves, and hing.
• Add groundnut, tamarind, jaggery and boil for a minute.
• Add salt, chilly powder, and turmeric, dhania, cumin, pepper, and sesame powder. 
• Close a lid and boil on low flame for 3 minutes.
• The oil floats on top when cooked, add rice and mix for a minute.
• Serve with curd. Ganesha's favourite prasadam.

9. SWEET PONGAL:-

INGREDIENTS:-

1. Rice              1 cup                      
   
2. Jaggery         1 1/2 cups
3. Cardamom    6
4. Water            6 cups
5. Ghee             1/4 cup
6. Cashew nuts  10
7. Raisins           10

METHOD

• Wash rice and cook in 6 cups of water.
• It takes 15 minutes. Boil once and reduce flame and cook.
• Pound jaggery, add little water and boil until the melts completely.
• Strain the liquid and add to the rice and cook for another 5 minutes.
• Add milk, ghee and mix off the stove.
• Fry broken cashew nuts, raisins and add to the rice and mix.
• This is our traditional prasadam in every festival,