Gujarati feast for Ganesh Chaturthi

Name: Gujarati feast for Ganesh Chaturthi
Yield: 3 _4 people
Cuisine: Indian
Ingredients: ## Bhakri na laddu Ingredients :-; 1 cup Whole wheat flour; 1/4 cup Semolina; 3 spoon Oil; 1/4 cup warm Milk; 3/4 cup Jaggery; 1/4 cup Ghee; 1 spoon Cardamom; 10-12 no Raisins; 10 – 12 No roasted cashew; 2 spoon khash khash; ##Batata nu shaak Ingredients :-; 3 Spoo Oil; 1 tsp jeera; 1 bay leaf; 3 cloves; pinch asafoetida; 1/4 tsp turmeric; 1/2 tsp kashmiri red chilli powder; 1 tsp coriander powder; 1 cup tomato’s Paste; 4 boiled & cubed potato; 1 tsp salt; 1 cup water; 2 tbsp coriander leaves, finely chopped; ## Gujrati dal Ingredients:-; 1/2 cup toor dal, soaked 20 minutes; 1/2 tomato, finely chopped; 5 dried kokum; 1/4 tsp turmeric

Bansi Kotecha @cook_18005888

Surat

#week2to5 #FavouriteLunch
Indian festivals are linked with traditional dishes also. The traditional ladoo made from Bhakhari is speciality of Ganesh Chaturthi festival in Gujarat. The fresh wheat is offered to lord Ganesh. The science has agreed that the ladoo is the healthiest way to eat sweet and ghee. Ganapati bappa Moriya

Bansi Kotecha @cook_18005888

Saved

Ingredients

1 +¹/² hr

3 _4 people

## Bhakri na laddu Ingredients :-
1 cupWhole wheat flour
1/4 cupSemolina
3 spoonOil
1/4 cupwarm Milk
3/4 cupJaggery
1/4 cupGhee
1 spoonCardamom
10-12no Raisins
10– 12 No roasted cashew
2 spoonkhash khash
##Batata nu shaak Ingredients :-
3Spoo Oil
1 tspjeera
1bay leaf
3cloves
pinchasafoetida
1/4 tspturmeric
1/2 tspkashmiri red chilli powder
1 tspcoriander powder
1 cuptomato’s Paste
4boiled & cubed potato
1 tspsalt
1 cupwater
2 tbspcoriander leaves, finely chopped
## Gujrati dal Ingredients:-
1/2 cuptoor dal, soaked 20 minutes
1/2tomato, finely chopped
5dried kokum
1/4 tspturmeric
1/2 tspkashmiri red chilli powder
1/2 tspcoriander powder
1/2 tspcumin powder
1/4 tspgaram masala
1chilli, slit
1 tspginger paste
1 tspsalt
1 tspjaggery
1 tspoil
2 cupwater
2 tbsppeanuts
OTHER INGREDIENTS:
1 1/2 cupwater
2 tbspcoriander, finely chopped
FOR TEMPERING:
1 tspghee
1 tspmustard
1/2 tspcumin seeds
1 inchcinnamon
2dried red chilli
leavesfew curry
## Steam Rice Ingredients :-
1 1/2 cupswater
1 cupbashmati rice
1/2 teaspoonsalt
## Roti Ingredients:-
3 cupswheat flour
1-1.25 cupswater or more if needed
1/2 tspsalt
1-2 tspghee
Aachar, papad, buttermilk & mashala row mongo,water for servin

Saved

Steps

1 +¹/² hr

1

In a large bowl, add in the wheat flour and semolina flour; stir well.
Pour the oil and little amount of warm milk. Knead with hands.
Add more milk if needed to make hard dough.
Divide the dough into lemon sizes and set aside.
Take out the mixture in a large bowl and set aside.
In a pan, add ghee and jaggery. Place on the stove and cook on medium – high heat; cook until jagerry is melted.
Pour the jiggery mixture over the bhakri mixture, add cardamom powder, nutmeg powder & Raisin
2

Make a laddu with mold & garnishing with rosted cashew & khash khash
3

Firstly, in a large kadai heat oil and saute jeera, bay leaf, cloves, and hing.
also keeping the flame on low add turmeric, chilli powder and coriander powder.
additionally, add tomato paste and saute till the oil releases from tomato.
further, add 4 boiled and cubed potato and 1 tsp salt.
saute for a minute, making sure the spices are coated well.
now add a cup water and adjust consistency.
cover and boil for 5 more minutes or till potatoes absorb spices.
4

Mash few potatoes adjusting the texture of curry.
further add 2 tbsp coriander leaves
finally, serve aloo curry with poori, roti or chapat
5

Firstly, in a cooker take ingredients listed for pressure cooking and pressure cook for 5 whistles. 2. take off the peanuts cup and keep aside.
whisk the dal until it turns creamy and smooth.
add 1½ cup water and boiled peanuts.
mix well adjusting consistency as required.
simmer for 5 minutes, or until the flavours are well absorbed.
now prepare the tempering and pour over dal, also add 2 tbsp coriander and mix well.
finally, enjoy
6

Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving
7

Place the flour, salt and 1tbsp oil in a bowl. Add water and mix to a soft dough. leave to rest for 10 minutes. Divide the dough into 6 equal pieces and roll each one out to circle.
Heat a Mitii Tava until hot, place one roti in the pan. Cook for 1-2 mins until. until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute.Remove and apply ghee on the roti.Serve the soft rotis
8

Gujarati feast for Ganesh Chaturthi is ready serve with....Aachar, papad, buttermilk mashala row mongo & water....