Gurdhani

Gurdhani is a Prasad specially made during Ganesh Chaturthi which is made of whole wheat and Gur (Jaggery).

Ingredients:

• 1 cup whole wheat
• 1/2 cup gur (jaggery)

Method:

1. Wash the whole wheat thoroughly. Drain and spread on a kitchen paper for half an hour.
2. Pre-heat the oven on broil and bake the washed whole wheat in the oven for 4-5 minutes till it changes its color to light pink / brown.
3. Take out from the oven and keep aside for cooling (warm).
4. Make the syrun of jaggery by adding a little water till one-string (one tar).
5. Now, Switch off the flame and add warm wheat into jaggery syrup and stir it to coat wheat seeds.
6. Stir it continuously so that the wheat seeds do not stick together. Allow it to cool. Gurdhani is ready.

Note: This is also made in sugar syrup instead of jaggery (gur).

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Gunde ki Subzi / Bird lime Stir fry

This Subzi is easy to make and tastes delicious. Gunda is also known as Fragrant Manjack, Gumberry, Labeda, Lasora, Indian Cherry, Bird Lime, Clammy Berries or Cordia Dichotoma.

Health benefits:
The ripe fruit is full of vitamins and used to help indigestion. The bark and roots are also very effective against cough, cold and various other ailments connected with indigestion and throat problems. It has anti diabetic properties and it is used for treatment for delaying effects of aging on skin.

Uses:
Immature gunda (Indian berries) are used as a vegetable and to make pickles after removing the stone and sticky white pulp. The sticky pulp is used to make glue.

Ingredients :

• 15-20 Gunde (bird lime) 
• 1 cup water

For Stuffing:

• 1/2 cup grated raw mango
• 1 tablespoon split mustard seeds
• 1/2 teaspoon turmeric powder
• 2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon jeera (roasted cumin seeds) powder
• salt to taste

For Tempering :

• 1 tablespoon oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon jeera
• 1/4 teaspoon fenugreek seeds
• pinch of asafetida

Method:

1. Heat the water in a deep saucepan. 
2. Add Gunde and cook till soft. Drain and wash under cold water.
3. Then, take out the seed from it with the help of knife. If it is getting sticky to your hands, then you can use salt so that it will not stick to your hands.
   
   
   
   
   
4. Now, for the masala, add all the ingredients listed under "for stuffing". Stuff this masala into gunde.
   
   
   
5. Now, heat the oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. After they crackle, add pinch of asafetida and add stuffed gunde and sauté it slowly and cook for 1-2 minutes.
6. Serve Hot.

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Pink Lassi

Lassi is a traditional chilled beverage from India that is made with yogurt or buttermilk and an assortment of flavorings. It is a refreshing and cooling drink and a probiotic blend which is a treat for any time of the day-  Breakfast, Meal-on-the-go, or anytime. Pink lassi: Great taste in a power-packed probiotic beverages made with homemade dahi (yogurt) and flavored with fresh strawberries and cranberry-raspberry juice.

Ingredients:

• 1/2 cup cranberry-raspberry juice
• 8-10 fresh strawberries
• 5-6 tablespoons dahi (yogurt)
• 2-3 tablespoon sugar (or honey to taste)
• 3-4 ice cubes

Method:

1. In a blender, combine all the ingredients and blend it till smooth. 
2. Taste and adjust the sugar to the desired taste. 
3. Pour into glasses and serve.

Notes:-
Instead of cranberry- raspberry juice, you can make this lassi with fresh raspberries, strawberries, yogurt and some milk.

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Ganesh Chaturthi 2013 Recipes | Vinayagar Chaturthi Recipes

Ganesha Chaturthi is the Hindu festival. It is believed that Lord Ganesh bestows his presence on earth for all his devotees during this festival. It is the day when Ganesha was born. Ganesha is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel. The festival, also known as Vinayaka Chaturthi is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 19 August and 20 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period) celebrated on the birthday (rebirth) of Lord Ganesha, the son of Shiva and Parvati.

Traditional ganesh hindu stories tell that Lord Ganesha was created by goddess Parvathi, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged and asked his follower ghosts to teach the child some manners. Ganesha was very powerful, being born of parvati, the embodiment of shakti (or power). He defeated the ghost-followers (called "Ghana"s) and declared nobody was allowed to enter while his mother was bathing. The sage of heavens, Narada, along with the Saptarshi (the seven wise rishis) sensed a growing turmoil and went to appease the boy with no results. Angered, the king of Gods, Indra attacked the boy with his entire heavenly army but even they didn't stand a chance. By then, this issue had become a matter of pride for Parvathi and Shiva.

After the devas were defeated, the trinity, the controller, preserver and destroyer of the universe launched an attack against Ganesha. Amidst the fighting, Shiva severed the head of the child. And brought on Parvathi's rage. Seeing her son dead, Parvathi revealed her true self, as the Adi-shakti, the prime energy that fuels the universe and sustains matter. Taking on a terrible form, she vowed to destroy the universe where her son was killed and re-create a better one. The Gods prostrated before her and Shiva promised that her son will live again. The trinity hunted the world for a head and came across a mother elephant crying for her dead baby. They consoled the mother and fixed the head of the baby elephant in place of Ganesha's head. Lord Shiva also declared that from this day, the boy would be called as "Ganesha" (Gana-Isha : lord of the Ganas). In this way, Lord Ganesha came to be depicted as the elephant-headed God. Source

This year 2013, Ganesh Chaturthi falls on September 9. Here is the Collection of Ganesh Chaturthi recipes from dailyswadsugandh -

Sabudana(Sago) Delight	Gulab Jamun for Vrat	Yogurt and Sago fritters / Sabudana Pakode
Almond Fritters (Badam Pakora)	Handi Chana / Chickpeas in pot	Quick Milk Peda / Fudge (using less butter)
Potato-Tomato Poori	Paneer Coconut Katli	Sukha Kala Chana / Black Chickpeas stir fry

I will be posting more recipes for Ganesh Chaturthi very soon and I will update this page as I post them so please keep visiting for more Ganesh Chaturthi recipes.

Thanks!

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sukha kala chana / black chicpeas dry curry - for Ganesh chathurthi

Black Chana / chickpeas dry curry is a no-onion no-garlic dish and dry curry flavored with Indian spices. This  dish goes well with rotis, chapatis or pooris. You could also have it as a healthy evening snack. A simple and easy black chickpeas stir fry is often made and served as Prasad during Ganesh Chaturthi  and Navratri festival. In Navratri Festival it is served along with poori. Kala Chana is very high in protein and provides a nutritional meal.
 

 

Ingredients: 

• 1 cup black chickpeas / kala chana (Soaked overnight and drained)
• 1 tablespoon oil
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cumin seeds
• A pinch of asafetida
• 8-10 curry leaves
• 2-3 green chili chopped
• 1" inch piece ginger grated
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Jeera Powder (Roasted cumin seed powder)
• 1 tsp red chili powder
• 1/4 tsp amchur powder / dry mango powder
• 1/4 teaspoon Garam masala
• 1/4 teaspoon Black salt
• Salt to taste

Method :

1. Heat the oil in a pressure cooker and add the mustard seeds and Cumin seeds.
2. When the they crackle, add asafetida, curry leaves and green chili. Sauté for a while.
3. Now add black chana  / chickpeas, red chili powder, turmeric powder, coriander seeds powder, Jeera powder, garam masala, amchur powder and black salt. Mix well and sauté for a minute.
4. Add about 1/2 cup water and salt, mix well and pressure cook on a high flame for 4 whistles.
5. Lower the flame and pressure cook for 1-2 whistles.
6. Allow to release pressure naturally, before opening the lid of pressure cooker.
7. Cook on a high flame for another 1-2 minutes or till all the water evaporates.
8. Remove from the flame and Serve hot.

Other Ganesh Chathurthi recipes:
1) Almond Pakode / Fritters
2) Paneer Katli
3) Sabudana / Sago Delight
4) Sabudana Pakode / Fritters
5) Quick Milk Peda
6) Gulab Jamun for Vrat / Fast
7) Almond Fritters
8) tomato-potato poori
9) Coconut and Bournvita Laddoo

Note: Once you soak and cook the black chana, this recipe can be prepared quickly.
You can also add shredded coconut into this Chana.
You can use lime juice instead of amchur / dry mango powder.

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Quick Milk Peda / Fudge (using less butter)

Pedas are an Indian sweets that are delicious and very popular throughout the India and are often served as "Prasad" during auspicious festivals. The microwave milk peda recipe can be prepared within minutes. This is so easy to prepare and hardly takes any time at all. I made this Pedas as a Prasad for Ganesh Chathurthi and used less butter.
Make these Pedas for Vinayaka chathurthi with this quick and easy recipe! 

 

Ingredients:

• 2 and 1/2 tablespoon unsalted butter
• 1 can sweetened condensed milk (14 oz)
• 1 and 1/2 cups  Instant non-fat milk powder
• pinch of saffron (optional)
• 1/2 teaspoon of cardamom powder
• 1 tablespoon chopped pistachios for Garnish (optional)
• 1 teaspoon charoli / chirongi nuts for garnish (optional)

 

Method : 

1. Melt the butter in a microwave bowl for 30 seconds.
2. Mix together the condensed milk, milk powder and melted butter in a microwave bowl.
3. Microwave it for two minutes. Remove and stir it thoroughly with cardamom powder and saffron.
4. Again microwave it for 1 more minute. Depending on microwave power, you may need to microwave another 20-30 seconds.
5. Remove from microwave and let it cool for sometime (5-7minutes).
6. Divide them equally into small desired sized balls. Shape them into pedas
   (grease your palm before shaping them into balls, so that it does not stick onto to your hands).
7. Now for a beautiful design, use butter knife to mark lines on pedas.
8. Garnish Pedas with Pistacho or charoli / chirongi nuts along with saffron.
9. Pedas are ready and keep refrigerated.

Note: Do not over microwave otherwise it will become dry.

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Zhanzhanit Mirchi Thecha / Chili Garic Chutney

Zhanzhanit is a Marathi word which means extra spicy and Thecha means chutney made from green chilies and garlic. This is a Maharashtrian side-dish and people who love chili will  definitely like this thecha. Super spicy, flavorful ant perfect side dish for meal. Also it goes well with Jawari-bhakari, roti or chapati…whatever you want to enjoy it with!!  There are many different methods of thecha in maharashtra and I usually make this one..
 

Ingredients:

• 15-20 green chili
• 8-10  garlic cloves
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• pinch of asafetida
• 1 teaspoon salt (adjust to taste)

Method:

1) Heat the oil in a pan. Add asafetida, cumin seeds, green chilies and garlic.
2) Sauté it till they become soft and have brown spots on them.

 

 

3) Add the salt and switch off the flame, allow it to cool down.

4) Grind this mixture coarsely.

 Zhanzhanit Mirchi Thecha is ready to serve!

Notes:

• You can add roasted peanut powder.
• You can also add sesame seeds to this thecha.

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Handi Chana / Chickpeas in pot

This handi chana is very easy to make, nutritious and tastes really great. This a great way to include high dose of protein and fiber into your diet. This dish can be served as a snack or side dish in a meal.

Kala chana is another name for legumes that are known in various parts of the world as Bengal gram, garbanzo beans or chickpeas. In Indian cuisine, kala chana is most commonly featured in curries, although they can be used in any recipe that calls for chickpeas, including falafel, hummus or stews. Kala chana is available dried or canned; if you use canned kala chana, drain and rinse the legumes to lower their sodium content.

Preparation time : 10 min
cooking time        : 15 min
Total time            : 25 min

Ingredients:

For Chana / Chickpeas

• 2 cup soaked kala chana / black chickpeas
• 2 tablespoon oil
• Mustard seeds, asafetida, cumin seeds for tempering
• 8-10 curry leaves / one sprig
• 3-4 green chili chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon black salt
• salt to taste

for Garnish:

• 2 Lemon wedges
• 1 teaspoon chat masala
• chopped coriander leaves
• chopped onions (optional)
• chopped raw mango (optional)
• 2 tablespoon Sev / Bengal gram noodles (optional)

Method:

1. Pressure cook soaked chana / chickpeas with a little water on medium flame until cooked. 
2. Allow pressure to release and then open the cooker and drain excess water and keep aside.
3. Heat the oil in a pot / handi on medium heat. Add cumin seeds and mustard seeds. After sizzle, add asafetida, curry leaves, green chili and ginger. Sauté for a while.
4. Add boiled chana to the pot and mix well. Now, add in dry spices - turmeric powder, roasted cumin powder, coriander powder, garam masala, red chili powder, black salt and salt.
5. Mix well and sprinkle little bit boiled chana water and allow the spices to cook and mix with the chanas / chickpeas. Do not add much water as Handi chana should be dry.
6. Adjust the salt and spices if needed and sauté and cook for another 2-3 minutes.
7. Sprinkle chat masala and garnish with fresh cilantro and generous squeeze of lemon and Serve hot. You can also add some sev, chopped onions and raw mango.

Notes:  you can also use canned chickpeas for this handi chana.

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Minted Kiwi Melon

This delicious, green smoothie is my favorite, made from juicy, pale green Honey dew melon combined with mint leaves and the tart flavor of kiwi fruit, makes a perfect, refreshing low calories smoothie. 
Kiwi is one of the tastiest and healthiest fruits. Kiwi a day keeps the doctor away. It is rich in vitamin C, A and E, K, omega-3 fatty acids, fiber, potassium, magnesium.  It is rich in fiber which helps improve digestion the natural way . Eating Kiwifruit can prevent depression. 
 

Honeydew melons are low in calories and fat, and high in fiber, making them a highly nutritious food. This sweet tasting fruit is packed with healthful nutrients such as vitamins and minerals and have a high water content of approximately 90 percent.

 
Ingredients:

• 1 kiwifruit peeled and quartered
• 2 cup honeydew melon cut into pieces
• 1/4 cup pineapple cut into pieces
• 10-12 fresh mint leaves
• lemon juice to taste
• 3-4 ice cubes

Method:

1. In a blender, combine all the ingredients and blend it till smooth.
2. Pour into glasses and garnish with fresh mint leaves and serve.

Notes:  For this smoothie, You can also use grapes or pears instead of pineapple.

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