Recipes to match a sacred season
hree important Indian festivals occurred back to back last week.
Eid-ul-Fitr, which just went by.
Lord Ganesh is at this moment an honored guest in many homes across the
world and will be visiting till September 11.
Paryushan, that occurs over a period of eight or ten days and began August
All Indian festivals are deeply intertwined with food. We offer a selection of recipes to
match the occasion. ;
Along the Konkan coast in Maharashtra, Ghavan is offered to the Goddess Gauri (Shiva's consort and Ganesha's mother) during Ganesh Puja
2 cups rice flour
2½ cups water
Salt For the filling
1 cup fresh coconut, grated
1 cup jaggery
2 tbsp raisins
2 tbsp cashewnuts, chopped
1 tsp cardamom, powdered
For the filling
Put 1 tbsp of
pan and heat. Fry chopped cashewnuts in
till golden brown. Take off the
fire and keep aside.
In the same pan, add grated coconut
and jaggery. Mix well till the coconut
becomes soft and the jaggery melts and
blends well with the coconut. When the
mixture becomes quite dry, take off the
fire. Allow the mixture to cool.
Add raisins, fried cashewnuts and car-
damom powder to the coconut and jag-
gery mixture. Mix well.
For the modak
Heat 2 cups of water in a
large pot. Add salt.
As the water starts boiling,
add rice flour to the water.
Lower heat. Mix well. The
mixture should be a smooth
paste; there should be no
lumps. If mixture is becom-
ing too dry, add the remain-
ing ½ cup of water. Keep
heating till rice flour is
cooked. Take the cooked
dough and spread on a wet
cloth. Cover the dough with
another cloth and mash it
with a masher or anything heavy with a
wide base. This will make the dough soft-
er. Rub a little
on your palms and
take small portion of the hot dough.
Make a ball out of it. With your thumb
shape the ball into a cup or
Put 2 teaspoons of the filling in the small
vessel-shape that has been fashioned out
of the dough. Close the ends in a manner
to get the shape of a fresh fig. Make 10-
out of the remaining dough
and place them all in a colander greased
. Place the
in such a
way that they don’t touch one another in
the colander. In a large pot, add 4-5 cups
of water. Heat. When the water begins to
boil place the colander over it and cover
the colander with a tight lid so the steam
does not escape. The
ready in 10 minutes. Dribble with a tea-
and serve hot.
For the dosa
Mix the rice flour in water (or milk).
The mixture shouldn’t be too thick. Mix
well. On a flat griddle or
tbsp oil. Pour enough mixture to spread
into a thin dosa. Fill with shredded
coconut and jaggery.
Gatte Ki Subzi
For the gatta
For the gravy
1 cup yogurt
1 tsp ghee or oil
1 tsp red chilly powder
½ tsp turmeric or
½ tsp cumin or
½ tsp mustard or
Salt to taste
1 cup water.
For the gattas
Take the flour onto a plate and
add all the masalas along with
the oil and mix well. Add some
warm water slowly and knead
the flour to a stiff yet smooth
consistency. Make small balls
out of the kneaded flour and roll
out on a plate with a rolling pin.
Then make a roll of this thin
chappati so that it resembles a
cylinder. Repeat for all the
dough. Boil water in a pan and
gently immerse the gattas in it
and allow to boil with a lid on.
Simmer for 20 to 25 minutes or
till the gattas are properly
cooked. Stir once or twice and
add more water if needed.
Remove from water and keep
aside. The water can also be
kept separately to be added to
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