5 popular Indian Recipes for a traditional Ganesh Chaturthi: It’s that time of the year again – the Ganesh Chaturthi season – when all the birds return to their nests to spend some time with their families and gorge on the food their mothers’ lovingly prepare. And then there are those few who can’t – for various reasons. You stay too far away, your boss won’t grant you a leave, whatever the reason – you simply can’t make it home this year. Now you feel like the kid left behind in the school hostel during holidays and worse, you’re missing out on your mother’s delicious cooking. All the traditional Indian recipes she makes this time of the year seem to haunt you now, you can almost taste them!
Yo! Vizag, in collaboration with Banana Leaf Recipes, is here to the rescue. This Ganesh Chaturthi we bring you traditional recipes you can make for yourselves. We can’t send you home, but it’s the least we can do this Ganesh Chaturthi.
#1 Panasaku Buttalu (Jack Fruit Leaves Tokiri)
2 cups urad dal
4 cups fine rice rava
Salt to taste
Soak urad dal in water for 45 minutes. Wash the rice, drain and dry for an hour. Make fine rava out of this and sieve. Take out the fine flour and soak rawa in enough water. Wash and grind urad dal to a fine batter. Squeeze the rava, mix in urad dal and add salt. The consistency should now be like idly batter. Leave it covered over-night.
Wash jack fruit leaves and keep them pressed under something heavy for half an hour to one hour. For making the buttalu (tokri), take four equal sized jack fruit leaves and staple them together as shown. Make 20-25 buttalu (tokris) and wash them before pouring the batter into them. Steam them for 10-15 minutes now, with the stove on 3/4 flame. Let them cool and remove the leaves.
Serve with green tender tamarind chutney or tomato chutney.
Green Tamarind Chutney
100 gms tender green tamarind (without seeds)
15-20 green chillies
¼ tsp turmeric
Salt to taste
In one spoon of oil, add ¼ tsp of mustard seeds and ¼ tsp of hing and temper.
Wash green chillies, tamarind, coriander leaves and dry them on a cloth. Chop them roughly, add salt and turmeric and grind to a fine paste. Mix in the tempered mustard seeds. Serve fresh or store in a refrigerator.
#2 Jilledu Kayalu (Steamed Modak/Kodakattai)
2 cups rice flour
4 cups water
A pinch of salt
One medium sized coconut grated
1 cup til
One cup sugar
¼ tsp cardamom powder
½ cup sugar or jaggery
Blow water on low flame and add rice flour. Stir well so lumps don’t form. Cover with a lid and set aside.
For the coconut filling take grated coconut and sugar in a pan and mix it. Put pan on flame and keep stirring till the sugar melts and the walls of the pan get coated with sugar. Remove from flame and add cardamom powder.
For the til filling, roast the til and grind into power. Add in powdered sugar and jaggery and mix well. Add in some cardamom powder.
Take the rice flour dough and make into 25-30 equal, medium, lemon sized portions. Take each portions and press them flat with your thumb. Fill them with coconut or till filling and close squeeze the dough closed. Steam them for 10 minutes. Cool and serve.
2 cups rice
1 tsp of channadal
¼ tsp of jeera
Salt to taste.
1/2 tsp urad dal
1/4 tsp mustard seeds
A pinch of hing
2 green chillies cut into small pieces
10 curry leaves
Wash rice, drain and dry on a cloth for two to three hours. Make fine rava from the rice, there is no need to sieve. Take pan, heat some oil and temper urad dal, musard seeds in a pinch of hing. Add green chillies and curry leaves.
Add 4 cups of water and salt. When the water is boiling, add channa dal. Let it cook on low flame for 10 minutes. Add rava and stir well. Cover it with a lid. Stir on and off. Leave it for 10-15 minutes. Remove from flame and let it cool. Make equal, big, lemon sized balls with wet or greasy hands. Steam for 10 minutes. Serve with coconut or coriander chutney.
#4 Paramannam (Kheer)
1 litre milk
1/2 cup rice
1 tsp unmelted ghee
1/4 tsp of cardamom powder
1 level cup sugar
Small coconut pieces fried in ghee
6-8 rice flour balls cooked on steam[method done for jilledu kayalu] goose berry size
Mix in unmelted ghee with rice. Boil the rice and cook on low flame by stirring on and off. When the rice is done, add sugar and stir without stopping for ten minutes. Add elaichi, coconut pieces and riceballs, cook for a while.
#5 The Fried Modak
1 & 1/2 cup maida or all purpose flour
A pinch of salt
3 tbsp ghee
Mix everything to make stiff dough. The dough should resemble chapathi dough.
For the Filling :
1 cup grated coconut
3 tbsp grated jaggery
1 tbsp cashew nuts
1 tsp sesame seeds
1 tsp poppy seeds/khus khus
1 tbsp ghee
Oil or ghee for deep frying
In a shallow pan heat ghee, fry dry nuts till golden colour. Add coconut, jaggery, poppy seeds and little water. Cook on a medium heat it becomes a thick paste. Remove from the heat. Make small balls out of the dough with the greased hand. Make a small hollow in the centre and place spoonful of filling in the middle. Now join the open edges together and give it a shape like a whole garlic. Deep fry them in hot oil/ghee.