Ingredient Ideology | It’s Festivity Time- Ganapati Bappa Morya By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/A Melange Of Desi Flavors To Offer This Festive Season
We are finally at that part of the year when the festivity has just begun! With the onset of the auspicious occasion of Lord Ganesh Festival, we are now looking up to a series of occasions to celebrate, have an array of spreads and sweet treats to entice our palate and offer the blessed delicacies to our loved ones, friends & families. Food has always been an integral part of any festival and it somehow connects us together and spreading the joy of happiness and bites of delicious preparations adds it up all the more, making it memorable.
Sweets & mithai are always a temptation but moderation being the key to balance must be always kept in mind. Planning is of vital importance when it comes to festive cooking and especially with the sweets, it is always a good idea to make a list of ingredients needed, approximate quantities required, any special unusual product/ equipment etc needed or so must be on the reminder list before we start getting into the kitchen to get things rolling. Also another important element to perfection here is to follow the recipe and do not always go with just guessing and approximation since some of the sweet recipes need formula balancing as we technically call it.
Here are a few of my favorite sweets, easy to make in your kitchens and offer it to the almighty and loved ones!
Recipe-1] MODAK KA PRASHAD
Ingredients:
For the covering of the modak:
Water-2 cups
Salt-1/2 tsp
Rice flour-2 cups
1-2 tsp ghee
For the stuffing of the modak:
Ghee-1-2 tsp
Coconut- grated-2 cups
Jaggery-1 cup, grated
Green cardamom powder-1/2 tsp
Method:
1. In a thick bottomed pan or kadai firstly prepare the stuffing for the modak prashad.
2. Add ghee to the pan and place in the grated coconut and on a medium to low flame keep sautéing the coconut until it gets nice and aromatic.
3. Now add in the grated jaggery and give It a nice mix, stir it well until the jaggery melts down well into the coconut and flavors it well, finally add the cardamom powder, mix and keep aside.
4. Now let us prepare the covering for the modak, heat up water, salt, ghee in a pan, add in the rice flour and give it a nice mix for a minute or so, cook until the water is all well absorbed, cover and turn off the flame, rest for 3-5 mins.
5. Now knead the mixture by placing it in a large steel bowl and convert it into a dough and use a little wet hand if it feels dry.
6. To shape up the modak, divide the prepared dough mix into small portions, flatten slightly place the coconut filling in the center and start sealing either with hands or using a modak mould.
7. To steam the modak, prepare a steamer with water simmering in it. Place the prepared modak on the racks and continue to steam for 10-12 mins, or until they all look brighter and shiny in texture, carefully take them out of the steamer, arrange on a serving platter and offer to the lord first.
Recipe-2] KESARI BADAMI SHRIKHAND
Ingredients:
Curd- 1 cup
Powder sugar- 4-5 tbsp.
Warm water-1-2 tsp
Saffron strands- 4-6 no
Almonds-2 tsp chopped
Cashews-2 tsp chopped
Cardamom powder-1/4 tsp
Charoli/ assorted nuts as needed for garnish.
Method:
1. Firstly, place a sieve in a large bowl. Place a muslin cloth on it. Transfer the curd on the cloth and tie it. Keep it in the refrigerator for 2-3 hrs or overnight. So that all the water is removed from the curd. Add saffron strands to 1 tsp of warm water and keep aside.
2. Now transfer the hung curd to the sieve and add powder sugar to it. Sieve the curd and sugar. Now add saffron water to the curd and mix everything well. Add cardamom powder and chopped almonds to it and mix well.
3. Lastly, transfer the shrikhand to a serving bowl and garnish with some more chopped almonds and a pinch of cardamom powder.
Note -
1. Make sure to use fresh thick curd, to have rich quality shrikhand.
2. The amount of sugar depends on the sourness of the curd. Do not use too sour curd for shrikhand.
Recipe- 3] MAAVEDAAR HALWA
Ingredients:
Carrots- 500 gms, peeled, grated
Ghee-1/4 cup
Green cardamom powder-1/4 tsp
Sugar-1 cup or as per taste
Mava/ khoya-1/2 cup
Cashews-2 tsp chopped
Almonds-2 tsp chopped
Raisins-2 tsp
Milk- 600 ml
Method
1.Firstly, peel the skin of carrot and grate finely. keep aside. Traditionally the winter carrots are used to prepare halwa during winter seasons.
2. In a large kadai heat ¼ cup ghee and fry the assorted nuts like cashews, raisins, almonds etc. Fry until it turns golden brown. keep aside.
3. In the same ghee add grated carrot and saute well. Saute for 5 minutes or until it changes colour slightly.
4.Now pour 3 cup milk and give a good stir, boil for 10 minutes stirring occasionally, continue to boil until the carrots are cooked well and milk reduces.
5. Once the milk starts to thicken a little, add ¾ cup sugar. Mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from sides.
6.Finally turn off the flame and ½ cup mava/ grated khoya, ¼ tsp cardamom powder and fried nuts.mix well making sure everything is well combined. Finally, enjoy gajar ka halwa or carrot halwa chilled or warm
