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Hindu Festival Recipes

1) Satyanarayan Pooja	2) Tilache Ladoo	3 ) Gul Papadi
4) Undhiyu Gujarath	5 ) Ariselu Andhra	6) Dahi Chuda Bihar
7) Ellu Bela Karnataka	8) Patisapta Bengal	9) Tilpatti Rajasthan
10) Makar Chaula Orissa	11) Ras Malai	12) Sweet Pongal
13) Pradhaman Onam	14) Ganee ki Kheer	15) Kesari Bhat
16) Palak Daal	17) Coconut Laddu	18) Thekua
19) Modakam	20) Singhade Halwa	21) Rabadi
22) Shrikhand-Puri

Information

1* Sheera for Satyanarayan Pooja

Sheera is prepared on the occassion of the Satyanarayan pooja. It is prepared as holy prasad on the Pooja of Shri. Satyanarayan.

Quantity about 10 Plates

Ingradients -

3 Vati Rava (Sooji),
2 Vati Sugar, 3/4 Vati Ghee,Banana,
Manuka (Resins), Badam (Almonds), Charoli, Keshar (Saffron),

Procedure

1) Roast Rava,in ghee, in an utensil till the color becomes brownish.
2) If it is fine Rava,then add water equal to quantity of Rava.
3) If it is thick Rava,then add water equal to 1+1/2 quantity of Rava.
4) Stir well till the water dries up.
5) Add sugar and heat again.
6) Add pieces of almonds,banana, saffron,ilaychi powder and if any special flavour.
Stir it well and see that there are neither lumps formed nor very pasty. After cooling down distribute on banana leaves.

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2* Tilache Ladoo (Seesame seeds laddu) , Maharashtra.

Tilache ladoo or Seesame seeds laddus are prepared on the festival day of Makar Sankranti in Maharashtra.

Ingredients -

Seesame seeds ie Til, 300 gms Jaggery ie Gul, 1 tbspoon.

Procedure -

1* Roast the sesame seeds in a dry pan till they turn golden brown.
2* Cut the jaggerry and make it fine.
3* Grind the roasted sesame seeds for about 4-5 seconds in a blender.
4* Heat the ghee in a small pan.
5* Add jaggery to it and heat it till it melts completely.
6* Add powdered sesame seeds simultaneously while stiring the jaggery and mix it
thoroughly with jaggery.
7* Remove the pan from heat and immediately shape the mixture into small size
laddoos.

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3* Gul Papadi , All Festivals

Gul papdi is a gul or jaggery based sweet dish which is traditionally enjoyed on festivals in India. The roasted wheat flour is cooked with jaggery or gur along with ghee and then shaped into flat balls . Enjoy gul papdi as dessert or sweet snack anytime of the day.

Ingredients -
1 cup whole wheat flour (gehun ka atta)
1 cup jaggery (gur)
1 tsp poppy seeds (khus-khus)
1 tsp cardamom (elaichi) powder
1 tsp dessicated coconut
5 tbsp ghee

Procedure -

Sprinkle the poppy seeds on a greased 8 inch cake pan. Melt the ghee in a pan and add the wheat flour, stirring continuously. Sauté till you get a wonderful aroma of the wheat flour. Remove from the flame and add the jaggery, cardamom powder and (optional) coconut. stir well. When the jaggery melts, and the mixture has come together, pour the mixture Cool thoroughly. Remove after 1 hour. enjoy. it is also wonderful warm.

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4 * Undhiyu, Gujarath

This is prepared on the auspicious day of Makar Sankranti in Gujarath.

Ingredients -

100 gms surti papdi, stringed, whole
100 gms chopped raw bananas, unpeeled
100 gms yam (suran) cubes, peeled
100 gms small sized brinjals (baingan / eggplant), slit
100 gms finely chopped fenugreek (methi) leaves
4 to 5 green chillies, crushed
1/2 tsp crushed garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1/2 tbsp sugar
1/2 cup besan (Bengal gram flour)
1/4 tsp asafoetida (hing)
1 tsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)leaves
1 tsp whole wheat flour (gehun ka atta)
1 tbsp oil
4 tbsp oil
1 tsp carom seeds (ajwain)
salt to taste
lemon juice to taste
For methi ghatta:
1 tsp chilli powder
1 tbsp grated coconut
salt to taste

or ghatta:Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. keep aside. Use a heavy large sauce pan.

Procedure -

Take garlic,chilli,coriander,garlic, rub the chunky veggies with oil and masala paste and form a paste.Then marinate for about 20-30minutes.Heat the oil used for frying ghattas to proceed.Add all the chunky vegetables and stir well.Cover and cook for 4 to 5 minutes.

Add turmeric, papdi, flour, ajwain and salt.Cover and cook on low flame till the yam is almost done.Add lemon,coriander and then put sugar. Stir well.

Serve hot Undiyu to your invitees.

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5* Ariselu, Andhra Pradesh

Ingradients:

*1/4 cup Sesame Seeds
*1 kg Rice
* 3/4 kg Jaggery
* Oil for deep-frying
* 1 cup Water

Procedure:

1* Wash the rice and soak it for about 6 hours.
2* Drain the water and keep the rice on a cloth for drying.
3* Make fine powder by grinding it in a mixie.
4* Shred the jaggery and put it in a pan.
5* Add water to the jaggery and dissolve it by boiling.
6* Make thick syrup of this mixture on low flame.
7* Gradually add ground rice to it and stir constantly. There should not be any
lump formation.
8* Remove the pan from fire.
9* Prepare balls out of this mixture.Prepare balls out of this mixture.
10*Press the balls on a plastic sheet to shape them in the form of round puris.
11*To decorate, roll the puris lightly in the sesame seeds.
12*Heat oil in another pan.
13*Deep-fry these puris on low flame till dark brown.

Now you can serve Ariselu to your guests

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6* Dahi Chuda, Bihar

Ingredients :

Fresh Yogurt : 1 cup Thick Poha / Thick Flattened Rice :
3/4 to 1 cup Sugar or Powdered Jaggery to taste A big pinch of cardamom powder (Optional)

Procedure : For about 2-3 minutes wash the poha and and soak in water. Drain and keep aside for some time.Combine the soaked poha, curd, cardamom powder and sugar in a bowl and mix until well mixed. Garnish with chopped nuts. Now you can serve Dahi Chuda to your guests.

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7* Ellu-Bella, Karnataka

Ingradients:

1 cup groundnut
1 cup spilt channa
1 cup cut jaggery
1/2 cup cut coconut
¼ cup of sesame seeds.

Procedure:

In the microvware or on stove dry roast the peanuts and cool them aside. Roast the seasem seeds until they stop spluttering around and aside to cool. Chop the Jaggery into small squares.Make pieces of dry coconut into small squares.

Remove the outer red-pink skin of the groundnuts and split the grounduts into halves.Mix sesame seeds, split channa dal, split groundnuts and the jaggry, coconut pieces together.Add colorful jeera peppermint or round sugar candy to this mixture.
Serve the Ella bellu to your guests.

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8* Patisapta, West Bengal

Ingredients:

Flour 4table-spoons; Semolina 2table-spoons; Khejurer Gur 1/2 cup + 2tsp for the pancake,
Sugar 2tsp Deshi Ghee 2tsp Milk 8tbsp Coconut (grated, 1cup) Khoya 1/4 cup

Procedure:

Mix the khoya, khejurer Gur and grated coconut together in a large wok and make a smooth paste on high flame with the help of a spatula.Now the Patisapta Pur is ready.

In the meantime make a smooth paste of milk, ghee,sugarflour, semolina, khejurer and gur (2tsp).This is your pancake batter. Greese a tawa with ghee and fry the pancakes one by one from the batter you have made.With the Patisapta Pur stuff each pancake .

This a winter desert,serve hot to your invitees.

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9* Tilpatti, Rajasthan

*1 Melt sugar in a pan,
*2 Roast sesame seeds,
*3 Mix roasted sesame seeds and sugar,
*4 Place this pan in a large pot of hot water,
*5 Keep a plastic sheet on a smooth surface and grease,
*6 Place a little hot mix on the sheet and roll it thin,
*7 Spread some pista on top and roll quickly,
*8 Keep it to cool.
*9 Separate with plastic sheets.

Now Tilpatti is ready and serve it to your guests.

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10* Makar Chaula, Orissa

Ingredients :

Grated Coconut - Medium Size 1 no.
Banana - 1 no.
Arua chaula (basmati rice) - 2oo gms
Home made Chhena (Paneer)
Ginger Crushed - 1 to 1.5 tea-spoon
Chinni (Sugar) - 100 gms
Khira (milk) - 1/2 to 1 Cup
Pepper Powder - 1 tablespoon

*1 Grind all the ingredients in a grinder to make it Semi-Liquid and see that it does not become powder. Makara Chaula should be semi liquid and somewhat rough.

Serve it to your guests.

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11* Ras Malai for Diwali

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.

Ingredients -

4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras 4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar 3 cups of water saffron, cardamom, pista, almonds lemon juice

Procedure -

Boil 3 cups of milk for Rasuntil it remains 1 3/4 cup,
Boil 4 cups of milk,
curdle the milk and add lemon juice to it and stir it continuously,
Drain it in a thin cloth,
Cover it with cloth and hold it covered in the running water,
Drain the excess water by pressing the cloth and no water should be there,
Take 3 cups of water and 1 cup of sugar,in a pressure cooker,
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it,
Toss that balls in the pressure cooker and bring two whistles,
By this time, the milk for Ras may be ready,
Add sugar,cardamom, pista, almond and saffron to Ras,
As the pressure cooker is warm now open it and remove the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Keep it in the fridge.
Now Ras Malai is ready to serve.

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12* Sweet Pongal

Ingredients -

1 cup Raw Rice
3 cups grated Jaggery
1 cup Milk
2 tbsp Raisins
1/2 cup Green Gram Dal
4 tbsp Ghee
2 tbsp Cashewnuts
5 no.s grinded Cardamoms
2 no.s powdered Cloves
1 small piece grated Nutmeg
2 1/2 cups Water
A pinch of Saffron Procedure -

1. Roast dry the green gram dal for 2-3 minutes.
2. Cook in oven,the rice and green gram dhal and 2 1/2 cups of water plus 1 cup milk and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till it melts
4. Filter the jaggery
5. Heat the syrup again and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.

Mix it well and serve to your guests.

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13* Pradhaman Onam

Ingredients -

banana leaf
1 cup Rice flour
1 tbsp Sugar
1 tbsp Ghee
1 cup grated jaggery
4 cups Fresh grated coconut
1tsp Cardamom powder
1 tsp Ginger powder
1 tsp Cumin powder

Procedure -

1 Mix the melted ghee and rice-flour with water and make a thick batter.
2 Warm the banana leaf on fire and spread the batter over it and roll the batter.
3 Steam these rolls for about 10 minutes
4 Cook the rolls then peel and cut them into small pieces.
5 Take half cup of water

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14* Ganee ki Kheer

Ingredients -

1 Litre Sugarcane juice
100g Basmati rice

Procedure -

Put the sugarcane juice in a pan and heat
Wash and add the rice to it and allow it to cook in the juice on a slow fire
Continue cooking till the rice and sugarcane juice form a smooth mixture of thick consistency
Take it off the fire
Allow it to cool. Refrigerate and serve cold.

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15* Kesari Bhat

Ingredients-

Ghee - 100 ml
Rice - 2 cups
Raisins - 3 tbsp
Sugar - 1/2 cup
Cashewnuts - about 12-15
Edible yellow colour - A pinch

Procedure -

1 Wash the rice and soak in water for about 15-20 minutes
2 Add 5 cups of water in the soaked rice and cook the rice well
3 Heat the ghee in a pan, then add sugar and stirtill the sugar is dissolved
4 Add cooked rice,cardamoms and yellow colour, then mix gently
5 In a pan heat some ghee, add cashewnuts and raisins and fry till cashewnuts change colour
6. Pour in to the cooked rice mixture, stir and keep simmer in low fire for 1 or 2 minutes and stir

Serve the hot Kesari Bhat to your guests.

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16* Palak Daal

Butter - 1 tbsp
Oil - 1 tbsp
Onion - 1
Red chilly full - 2
Garlic - clove 5
Garlic chilly - 5
hing - pinch
Jeera - 1/4 tbsp
Mustard - 1/4 tbsp
Tomato - big 2
Boiled tuar daal - cup 1
Turmeric - pinch 1
Salt - 1tbdp
Spinach - bag 1
Coriander leaves - springs 1
Curry leaves - springs 1

Procedure -

1 Boil dal and keep aside
2 Heat oil aqdd red chilli whole , mustard and cumin seeds, add sliced garlic and onions
3 Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min
4 Add tomatoes and cook till they are half cooked
5 Add spinach ,butter and cook for 2 min add daal ( dal which has been cooked well and mashy)
6 Add salt and finish when froth dissolves.

Now serve Palak daal to your guests.

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17* Coconut Laddus for Bohag Bihu

Ingredients:

Dry shraded Coconut - 3 Cups
Milk - 1 cup
Sugar - 2 cups

Procedure -

1 Boil the milk in a pan
2 Then add 2 cups shredded coconut and mix well
3 When the milk blends with coconut,add sugar
4 o on stirring on medium flame till the mixture separates from the sides of the pan
5 Take out and make small balls
6 Roll the balls in shredded coconut to make laddus.

Serve Coconut Laddoos to your guests.

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18* Thekua for Chhat Puja

Ingredients -

500 gm Whole Wheat Flour
2 tbsp Coconut, chopped
300 gm Jaggery (Gur)
4-5 Green Cardamom, peeled and mashed
Ghee (or Vegetable Oil)
1.5 cup Water
Saancha (Vessel to make)

Procedure -

Make a watery solution by mixing jaggery, water, and green cardamom.
Add 4 tbsp ghee to the jaggery syrup prepared above and mix it to wheat flour, along with coconut and make dough of it.
Remember to use the exact quantity of jaggery syrup to make dough.
Take a piece of dough, press it flat against your palm and then press it on a saancha for making thekua.
Once the thekua has acquired the imprint from the saancha, deep fry it in ghee till it gets reddish brown.
Filter out the ghee and put them aside.
Allow the thekuas to cool down and serve.

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19* Modakam

Ingradients -

Roasted Mung (moong dal) - 1 cup
Jaggary -1/2 lb
Water 1 cup shredded coconut - 1 tbsp
Sugar - 4 tsp.
Ghee or melted butter - 1 tsp.
Salt - 2 pinch
cumin roasted and powdered- 1 tsp
Ginger powder - 1 tsp.
Cardamom powder For frying - 1 tsp.
All purpose flour (Maida) or Rice flour - 4 tbls.
Boiled melted butter - 1 tsp.
Salt water to make batter - 1 pinch

Procedure -

Take water in mung beans and cook until becomes soft and Keep aside.
Make syrup of Jaggary and 1 tblsp water.
Once it is boiled,strain it and add mung beans and grated coconut to it.
Add cumin powder, ginger powder cardamom powder and mix well.
Cook it until liquid evaporates.
Make balls for frying
Make batter adding all the ingredients for frying,it should not be too thick nor too runny
Then dip mungbeans balls in the batter and fry in hot oil
When it is brown remove them out

Now serve the Modakam to your guests.

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20* Singhade ka Halwa

Ingredients:

Hare Singhade (fresh water caltrops) - 500 gms
Sugar -120 gm
Milk (doodh) - 1 cup Thickened milk (mawa) - 100 gms
Clarified butter (ghee) - 1 tbsp
Cardamom powder (elaichi) - 1/4 tsp
Cashew nuts (kaju) - 5
Few drops of yellow colour

Procedure -

1 Peel singhade and grate them
2 Fry singhade with ghee in a pan
3 Grate thickened milk and add to the above until it becomes light brown
4 In a vessel boil - sugar and 1 cup milk
5 Add thickened milk and stir continuously until it thickens
6 Then add 2-3 drops of colour and remove it from the flame
7 Garnish with cardamom powder,chopped almonds and cashew nuts

Serve hot to your guests.

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21* Rabadi for Karwa Chauth

Ingredients -

Condensed milk- 1/4 cup
Elachi powder - 1/4 tsp
Bread slices - 2
Milk- 2 cups
A few safforn strands

Procedure -

1 Remove the crusts from bread slices
2 Grind the bread slices and make fresh bread crumbs
3 Boil milk in a pan
4 Add bread crumbs, condensed milk and sugar
5 Simmer on a high flame, stir continuously for about 10 minutes
6 Take out from the flame
7 Add safforn and cardamon powder and stir well
8 Keep it in a fridge for about 3 hours

Serve Rabri to your guests.

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21* Shrikhand - Puri for Gudi Padwa - Maharashtra

Shrikhand

Ingredients -

* Curds - 1/2 kg.
* Sugar - 300 gms.
* Cardamom powder - 1/2 tsp.
* Strands saffron - little quantity,
* Crushed Pista and almonds - 1/2 tbsp.

Procedure -

1* Tie curd in a muslin cloth for about 7 hours in the night,
2* Mix it with sugar in a bowl,
3* Allow the sugar to dissolve for about 30 mins,
4* Dissolve the saffron into 1 tbsp. milk and keep aside,
5* Beat well till sugar has fully dissolved into curd,
6* Pass through a big holed strong strainer, pressing with hand or spatula
7* Mix in cardamom powder and dissolved saffron and broken nuts
8* Top it with remaining crushed nuts,almonds and pistas,
9* Keep it in fridge for some time,

Now serve the Shrikhand to your guests.

Puri

ngredients -

* Oil for deep frying,
* Chappati flour - 3 cups,
* Water at room temperature - 3 cup,
* Ghee for brushing the bread while rolling out the dough.

Procedure -

1* Take flour in a big pan and make a hole in the middle to add a water in it,
2* Rinse the mixture of flour -water form the centre to outwards, until the dough becomes rough mass, 3* Make the dough becomes elastic and silky smoot,
4* Cover with a wet cloth so that the dough does not dry out,
5* Make small balls of the dough and cover them with damp cloth,
6* Take a ball of dough and dip a corner of ball in oil or ghee,then roll into 4 to 5 inches round mass,
7* Repeat the same process to roll as many puris you want,
8* Put oil in a kadhai (round metal pot) and put oil to fill it half and heat the oil till red-hot.
9* Dip fry pooris in it so that it swell up like a ball and becomes golden brown,

Serve the hot puris to enjoy with Shrikhand.

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