The Elephant God's big day is here on the morrow. Lord Ganesha will be feted all over India but especially in Maharashtra, Tamil Nadu, Goa, Karnataka, Andhra Pradesh and Telangana. He needs to be fed too...
Ulundu Kozhukattai, Tamil Nadu
At Vinayaka Chaturthi in Tamil Nadu, Paruppu Poli (a Tamil version of the channa dal stuffed puri), Sundal (spiced up lentils), Kozhukkatta (modak) are prepared among other things. Kozhukkatta has a savoury form too and is stuffed with urad dal.
Please find Rajeswari Vijayanand's recipe here: Ulundu Kozhukattai
Patoli, Goa
Steamed rice pancakes filled with coconut and jaggery, Patolis are a hot favourite for the festival in Goa. Modaks, Mangane (kheer with cashews, sabudana, channa dal), Holle (black Goan jaggery-coconut-channa dal is steamed in rice flour-coated jackfruit leaf cones).
Please find Chef Amol Desai's recipe here: Patoli
Bellam Undrallu, Andhra Pradesh and Telangana
Andhra Pradesh & Telangana welcome Lord Ganesha with mouthwatering regional delicacies like Bobbatlu (a kind of Puran Poli), Undrallu (sweetened rice balls), Payasam, Palathalikalu (rice noodles kheer), Rava Kesari (semolina halwa).
Please find Aruna Panangipally's recipe here for: Bellam Undrallu
Parpe Saar, Karnataka
A meal on Chauthi is: Many vegetables, rice, papad, vadam and a delicious leafy curry -- recipe courtesy Satya Raghava -- made from dal, coconut, masala and green amaranth leaves called Parpe Saar. The meal is finished up with a typical Mangalorean kheer.
Please find the recipe here: Parpe Saar
Ukadiche Modak, Maharashtra
Making the perfect rice flour-wrapped modak is a fine art in Maharashtra. Rohit Mane has mastered it and his modaks are plump, juicy and wonderful to bite into. Apart from modaks, a Maharashtra Ganesh Chaturthi menu might include: Puran Poli, thalipeeth, Varan Bhaath.
Please find the recipe here: Ukadiche Modak
Vaatli Dal, Maharashtra
Also on the menu in Maharashtra for Ganesh Puja is a version of channa dal with coconut, ginger, chillies green coriander. Mayur Sanap provides the recipe for this savoury preparation that will keep Bappa happy
Please find the recipe here: Vaatli Dal
Ragi Nuvvula Modaks, Andhra Pradesh and Telangana
Ragi is a popular grain in South India, especially in Telangana and Andhra Pradesh. No surprise then that Chef Suraj Sahoo guides us on a way to make a modak from a ragi stuffed with sesame, coconut and jaggery, popular in those parts.
Please find the recipe here: Ragi Nuvvula Modaks
Sundal, Tamil Nadu
A spicy Kauli channa snack also makes Lord Vinayaka happy in Tamil Nadu. Bethica Das creates it with curry leaves, chillies, coconut and cilantro
Please find the recipe here: Sundal
Vaal Alu Sabzi, Maharashtra
Shalaka Thakur offers her Ganesh Chaturthi recipe for this Maharashtrian sabzi which is a little teekha, a tiny bit sweet and the alu balances out the nuttiness of the sprouted field beans. The vaal needs two days to soak and sprout.
Please find the recipe here: Vaal Alu Sabzi