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All for the Lord

Please Ganesha with these traditional sweets and savouries.

GANESH CHATURTHI is celebrated with fervour and festivity. Offer the Lord and treat yourself to these sweets and savouries.

Kozhakattai (sweet)

Ingredients:

Rice flour - 500 gm

Hot water - 375 ml

For filling:

Coconut - 200 gm

Jaggery - 200 gm

Til seeds - 25 gm

Cardamom - 2 gm

Cashewnuts - 20 gm

Sultanas (kismish) - 20 gm

Ghee - 50 ml

Method:

Mix together the rice flour, hot water and salt. Knead well into smooth dough. Divide this dough to lemon size portions.

For filling: Grate the coconut, powder jaggery, roast the til seeds and pound. Heat ghee in a pan. Add sultanas and cashewnuts, and to this add grated coconut, til seeds and jaggery and allow it to cook and then cool it down. Fill the centre of the dough with filling by forming a depression with the thumb. Smoothen over to cover. Steam in a steam pan and serve hot.

Kozhakattai (savoury)

Ingredients:

Rice flour - 500 gm

Hot water - 375 ml

Salt to taste

For filling:

Onion - 50 gm

Carrot - 75 gm

Potato - 50 gm

Green peas - 50 gm

Green chillies - 10 gm

Coriander leaves - 1 sprig

Salt to taste

Oil - 75 ml

Jeera - 2 gm

Method:

Make the dough as in above recipe with addition of salt to the mixture. For filling: boil the diced vegetables and mash it. In a pan, heat oil and jeera. When it crackles, add chopped onions, green chillies and chopped coriander. Add the mashed vegetables and salt to taste. Allow it to cool. Fill in the stuffing as in the above recipe. Steam as above and serve hot.

Channa dal ladoo

Ingredients:

Roasted channa dal - 500 gm

Jaggery - 500 gm

Water - 250 ml

Sugar - 250 gms

Cardamom powder - 5 gm

Method:

Roast the pre-roasted channa dal till it changes colour. Prepare a syrup with jaggery, sugar and water to one-string consistency. Soak the roasted channa dal in the syrup for half-an-hour. Add powdered cardamom to it. Allow it to cool and make ladoo from it.

Sundal

Ingredients:

Chickpea - 100 gm

Onions - 200 gm

Coconut - 3

Mustard - 10 gm

Urad dal - 50 gm

Oil - 125 ml

Green chillies - 20 gm

Curry leaves - 1 sprig

Red chillies - 10 gm

Salt to taste

Method:

Soak the chickpea overnight. Strain the water and boil it in fresh water. When cooked strain it and keep it aside. In a pan heat oil, add mustard seeds. When it crackles, add urad dal, dry red chillies, chopped onions and chopped green chillies. Add the boiled chickpea to this mixture and adjust the seasoning.

O.P. KHANTWAL

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