GANESH CHATURTHI SPECIAL RECIPES

GANESH CHATURTHI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

 SEVIYA KHEER

Ingredients                                        Quantity
Vermicelli                                                100 gm
Ghee                                                        1 tbsp.
Raisins                                                     4 tbsp.
Sliced Almonds                                      4 tbsp.
Full Cream Milk                                    2 1/2 cups
Sugar                                                       1/2 cup
Powdered Cardamom                           1/2 tsp.

Method

• Break vermicelli into finger sized pieces.
• Take a thick bottom saucepan and add vermicelli, raisins, almonds and put it on low heat while stirring continuously. Keep heating until it gets light brown.
• Then, add milk. Stir well and bring the heat to medium, Bring it to boil.
• Then simmer vermicelli, add sugar and cardamom and further heat for a minute. Turn off the heat
• Serve either Hot or chilled

SABUDANA TIKKI

Ingredients                                        Quantity
Sabudana (sago)                                   250 gm
Potato, boiled and peeled                     100 gm
Peanuts roasted & crushed                  50 gm
Ginger, finely chopped                         10 gm
Green Chili, finely chopped                 10 gm
Coriander green finely chopped         10 gm
Cumin powder                                        5 gm
Salt                                                           as per taste
Black Pepper powder                           as per taste
Desi Ghee/ Ref oil                                 50 ml

Method

• Soak sabudana in a large bowl for at least ½ hr, then squeeze water from sabudana and keep aside.
• Take another large mixing bowl, add boiled and grated potato, add peanuts, ginger, Chili, coriander leaves, cumin powder, salt and black pepper. Combine, mix well.
• Now, prepare small flat patties. Roast the sabudana tikki (patties) on medium hot tawa. Spread few tsp of ghee, for even roasting. Flip over once one side turns golden brown.
• Spread ghee again and roast both sides to golden and crisp.
• Finally, serve sabudana tikki with choice of your chutney.

STRAWBERRY CHOCOLATE MODAK

Ingredients                                                                          Quantity
Sooji/ Samolina                                                                          ¼ cup
Ghee                                                                                              1 tbsp
Milk Powder                                                                                1 cup
Strawberry Paste/
Melted strawberry chocolate/ strawberry syrup                 1 tsp
Chocolate paste/ melted chocolate/ chocolate syrup         2 tbsp
Finely chopped dry nuts like kaju, kishmish, chironji       2 tbsp
Ghee                                                                                              ½ tsp

 Method

• Heat 1 tsp ghee in a  pan
• Add sooji to the ghee and roast on low heat. Until the sooji cooks completely, but it should not change the colour
• Then add milk powder and mix well, cook for 2 minutes
• Then add strawberry paste and mix well, cook for 2 more minutes.
• Now add milk and mix nicely, cook on low heat, stirring continuously, until the mixture becomes like a dough. Let the mixture cool down
• In a mixing bowl, combine chocolate paste and chopped dried nuts, mix well.
• Now, make equal sized balls from the strawberry dough
• Flatten each ball and place some chocolate mixture in the center
• Place each ball in modak mould and press it
• Modak is ready to be served. Garnish with chocolate syrup and dry nuts. Enjoy!

ANJEER KI TIKKI

Ingredients                                Quantity
Anjeer (fig)                                        50 gm
Potato (Boiled)                                 200 gm
Chilli Green (chopped)                   2-3
Fresh Coriander (chopped)           25 gm
Garam Masala                                  3 gm
Chaat Masala                                   4 gm
Cumin powder                                 4 gm
Roasted channa powder                20 gm
Salt                                                     as per taste
Refined Oil                                        100ml

Method:

• Take figs and soak into warm water until soft
• To make filling, take soaked figs, add chopped finely, fresh coriander, green chili and pinch of salt, mix well all together. Now filling is ready
• Take boiled potato, mash and add garam masala, cumin powder, chaat masala, fresh coriander, green chili, salt and roasted channa powder. Mix well to prepare dough. Make small balls/ tikki from dough.
•  Put one tablespoon of anjeer filling in the ball and flatten each balls
• Take nonstick pan, add cooking oil and heat the oil for shallow frying. Put flatten balls/ tikki one by one in the pan.
• Fry until turn brown. Tastes well when served with mint chutney and tamarind chutney or as per your choice.