Ganpati recipes: Sundal, Mango Sooji Sheera, Tendli Bhaat
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To begin with here are three recipes you'd love to read.
This Ganeshotsav welcome the elephant god with these easy-to-make recipes.
- 1 cup chana dal
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp asafoetida
- 1 tbsp urad dal
- 3 to 4 dried red chillies
- 6 to 7 curry leaves
- Salt to taste
- 1 tsp lemon juice
- 1/2 cup freshly grated coconut
- Coriander leaves to garnish
- Soak chana dal in water for four hours.
- Pressure cook it with turmeric for 8 to 10 minutes. Drain and keep aside.
- Make sure you don’t over cook the dal.
- Heat oil. Add mustard seeds, asafoetida, chilli, curry leaves and urad dal.
- Add the drained chana dal and salt.
- Add lemon juice.
- Garnish with coriander and grated coconut and serve.
Mango Sooji Sheera
- 1 cup semolina
- 1/2 cup pure ghee
- 1 cup water
- 1 cup milk
- 1 cup sugar
- 3/4 cup mango pulp
- 1/2 cup almonds, cashew nuts and raisins
- 1/4 tsp cardamom powder
- Heat ghee in a pan
- Add semolina and fry till light brown.
- Separately boil the milk and water and then add it to the semolina.
- Add mango pulp and stir continuously for two minutes.
- Add sugar. Cook for 3 to 4 minutes.
- Add cardamom powder and nuts.
- Add a teaspoon of ghee.
- Cover and cook over medium heat for a minute.
- Serve hot.
Tip: You may add fruits like banana or pineapple to make your own variety of sheera.
- 1 cup tendli (tindora)
- 1 1/2 cup basmati rice
- 2 tsp oil
- 3/4 tsp cumin seeds
- A pinch of asafoetida
- 1/2 tsp haldi powder
- 1/4 tsp coriander powder and cumin powder
- 8 to 10 curry leaves
- Salt to taste
- Freshly grated coconut and coriander leaves
- Wash and set aside the rice for an hour.
- Cut tendli into long slices.
- In a wok, heat oil and add cumin seeds, a pinch of asafoetida, haldi powder and 8 to 10 curry leaves.
- You may add ginger garlic and sliced onion. In some households garlic and onion is not used during festivities.
- Add tendli. Mix well.
- Add rice and three cups of water.
- Add coriander powder and cumin powder. Mix well.
- Add salt to taste and chilli powder.
- Mix well and cook on medium flame for 20 to 25 minutes.
- Serve hot with ghee after garnishing it with freshly grated coconut and chopped coriander leaves.
Photographs: mike/Creative Commons