Ganesh Chaturthi - Aug 22nd 2009

Ganesha Chaturthi, the great Ganesha festival, also known as 'Vinayak Chaturthi' or 'Vinayaka Chavithi' is celebrated by Hindus around the world as the birthday of Lord Ganesha. It is observed during the Hindu month of Bhadra (mid-August to mid-September) and the grandest and most elaborate of them, especially in the western India state of Maharashtra, lasts for 10 days, ending on the day of 'Ananta Chaturdashi'

Here are few receipes that most of the Indian houses will be cooking for that special occasion.

1. Modak (Stuffed Fried Donut)
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on his birthday. So, enjoy the festive season by preparing the delicacy. Given below is the recipe of Modak, detailing the required ingredients as well as the method of preparation


Ingredients:
For the filling:
2 cups freshly grated coconut
2cups grated jaggery
1 cup chopped dry fruits (cashewnuts, raisins, pistachio, almonds)
1 tsp cardamom powder
1 cup ghee or butter

For the cover:
2 cups plain flour (maida)
Water Oil Salt

Method:
For the filling:
Heat ghee and add the dry fruits.
Add coconut and jaggery.
Cook over medium flame, stirring occasionally.
When the jaggery has melted and mixed with the coconut, add cardamom powder and mix well.

For the cover:
Add salt and water to the flour and knead.
The dough should be stretchy and smooth. Putting it together:
Take a small ball of dough and roll it into a circle of about 3" diameter.
Place a spoon of the jaggery mixture in the center, bring the edges together and seal.
Repeat with the remaining dough.
Deep fry on medium heat until crisp and brown, and serve.
The modaks should be fried immediately. Cover them with a damp cloth in case of delay, to prevent cracking while frying.

Note: For crispier modaks, add a few tablespoons of fine rava to the flour, before kneading. The more the rava, the crispier the modak.


2. Varan Bhaat (Traditional Maharastrian Style Dal & Rice)
Varan is a the simplest form of dal. In my mom's version, toor dal (split yellow peas) are cooked with turmeric to mushy goodness, then mashed up and a sprinkling of salt. This dal is served with some fresh steamed rice ("bhaat"). The duo of the dal and rice is eaten with the mandatory dollop of ghee, a wedge of lemon and some salt on the side. Thus we have the glorious platter of Varan-Bhaat-with ghee, lemon & salt, the magic words that transport the Marathi soul to simpler times. Varan-bhaat is also the first course in the traditional meal served at Marathi weddings. You eat a small amount of Varan-bhaat before moving to to the rich festive dishes. Maybe it is a symbolic recapitulation of our taste in food, or just a tribute to this simple and delicious food.


Ingredients:
1 cup toor dal (split yellow peas)
4 tsp turmeric
1tsp Sugar
salt to taste

To serve:
Wedges of fresh lemon
Kosher salt (or any coarse salt)
Ghee (clarified butter)
Fresh steamed rice

Method:
Soak the dal for 20-30 minutes. Rinse several times, then cook (on stove-top or microwave or pressure cooked) with turmeric till the dal is completely cooked. Use the back of a ladle to mash the dal into a coarse pulp. Add salt, little sugar and enough water to get the dal to the desired consistency. Bring to a boil and then turn the heat off. Meanwhile, cook the rice till tender. Ladle the dal onto a mound of rice, with a dollop of ghee on the dal. Serve lemon and salt on the side, to be mixed in as desired.

Notes: The important thing is to eat this meal right after it is cooked, while it is steaming hot. In Marathi, the term for freshly steamed rice is "pahilya vafecha" which means "of the first steam" and this kind of rice is considered nothing short of a delicacy!

3. Batata Bhaji ( Dry Potatoes Vegetable or Sabzi)

Ingredients:
5 Potatoes. (Peeled)
7 Curry leaves.
3 Green chillies.
1/2 cup Coriander.
1 tsp Ginger garlic paste.
1 pinch Asafoetida.
1/2 tsp Turmeric powder.
1/2 tsp Mustard Seeds.
Oil. (As required)
Salt. (As per taste)

Procedure:
Boil the potatoes properly and then cut them into big pieces. Chop the green chili and corriander in small pieces. Add ginger garlic paste to the chopped chili and corriander, mix it well. Heat Oil. (on a medium flame) add mustard seeds, curry leaves and turmeric powder, fry the mixture for a min. (on a medium flame) add potatoes. mix it well with the mixture. (on a medium flame) Add the paste. Stir well and cook till the potatoes are heated through. Garnished with coriander and serve hot.