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Category: Ganesh Chaturthi

Ganesh Chaturthi Food Recipes: A Festive Feast

Ganesh Chaturthi is a widely celebrated Hindu festival honoring Lord Ganesha, the god of wisdom and prosperity. The festival is marked by elaborate rituals, joyous gatherings, and, most importantly, a sumptuous array of Ganesh Chaturthi food. The food prepared during this festival holds significant cultural and spiritual value. Let’s explore some popular traditional Diwali food items that are essential to a Ganesh Chaturthi food menu.

Modak

Modak is the quintessential sweet associated with Ganesh Chaturthi. It is believed to be Lord Ganesha’s favorite. These sweet dumplings are made with a filling of coconut and jaggery, enclosed in a rice flour dough and steamed to perfection. Modaks can also be fried for a different texture. They are often offered to Ganesha as a form of prasad (sacred offering) and are an indispensable part of the Ganesh Chaturthi menu. You can find variations of this dish in the traditional Indian recipes category.

Puran Poli

Puran Poli is a traditional sweet flatbread made with chana dal (split chickpeas) and jaggery, flavored with cardamom. This dish is a staple in many Indian households during festivals, especially Ganesh Chaturthi. The sweet filling is encased in a wheat flour dough and cooked on a griddle until golden brown. Puran Poli is cherished for its rich flavor and soft texture, making it a perfect addition to the Ganesh Chaturthi special food list. This dish also fits well with North Indian recipes and vegetarian Indian recipes.

Sabudana Khichdi

Sabudana Khichdi is a popular fasting dish made with tapioca pearls, peanuts, and potatoes, seasoned with cumin seeds and green chilies. This dish is light yet nutritious, providing the necessary energy during fasting periods. Sabudana Khichdi is often prepared during Ganesh Chaturthi as part of the Ganesh Chaturthi food menu due to its simplicity and delicious taste. It also aligns well with the healthy recipes and quick & easy categories.

Rishi Bhaji

Rishi Bhaji is a unique and traditional Maharashtrian dish prepared during Ganesh Chaturthi. It is a mixed vegetable stew made with a variety of seasonal vegetables, legumes, and spices. The dish symbolizes the harmony and diversity of nature, reflecting the essence of the festival. Rishi Bhaji is a wholesome and nutritious addition to the Ganesh Chaturthi menu. This dish can also be found under vegetables curry/gravy and vegetables sautéed/dry categories.

Coconut Ladoo

Coconut Ladoo is a simple and delightful sweet made with grated coconut, condensed milk, and cardamom. These small, round sweets are easy to make and are loved by both children and adults. Coconut Ladoo is often prepared as prasad and shared with family and friends during Ganesh Chaturthi, making it a staple in the Ganesh Chaturthi special food list. This sweet also falls under Indian desserts and vegan categories.

Payasam

Payasam, also known as Kheer, is a creamy rice pudding made with milk, rice, sugar, and flavored with cardamom and saffron. It is often garnished with nuts and raisins. Payasam is a popular dessert in South India and is commonly prepared during festivals, including Ganesh Chaturthi. Its rich and comforting taste makes it a perfect end to the festive meal. This dessert fits well with Indian desserts and South Indian recipes categories.

Varan Bhaat

Varan Bhaat is a simple yet delicious dish made with yellow lentils (toor dal) and served with rice. It is a staple in Maharashtrian cuisine and is often prepared during Ganesh Chaturthi. The dish is flavored with ghee, cumin seeds, and turmeric, making it wholesome and flavorful. Varan Bhaat is an essential part of the Ganesh Chaturthi food menu, symbolizing simplicity and nourishment. This dish can be found under dal (lentils) and rice categories.

Enhancing Your Ganesh Chaturthi Feast

To make your Ganesh Chaturthi feast even more delightful, consider exploring related categories that complement these Ganesh Chaturthi food items. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. 

Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Ganesh Chaturthi food items? 

A: Some popular Ganesh Chaturthi food items include Modak, Puran Poli, Sabudana Khichdi, Rishi Bhaji, Coconut Ladoo, Payasam, and Varan Bhaat.

Q: How can I make traditional Ganesh Chaturthi food at home? 

A: To make traditional Ganesh Chaturthi food at home, try recipes like Modak, Puran Poli, and Sabudana Khichdi. These recipes are simple to prepare and capture the essence of the festival.

Q: What are some Ganesh Chaturthi special food ideas for a party? 

A: Some Ganesh Chaturthi party food ideas include Modak, Puran Poli, Rishi Bhaji, and Coconut Ladoo. These dishes are flavorful and perfect for celebrations and gatherings.

Q: Can I prepare Ganesh Chaturthi food in advance? 

A: Yes, many Ganesh Chaturthi food items can be prepared in advance and stored. Sweets like Modak and Coconut Ladoo can be made ahead of time, while dishes like Sabudana Khichdi and Rishi Bhaji can be prepped and refrigerated.

Q: What are some healthy options for Ganesh Chaturthi food? 

A: Some healthy options for Ganesh Chaturthi food include roasted nuts, fruit chaat, and steamed dishes like Sabudana Khichdi and Rishi Bhaji.

  • Lachha Rabdi

    Lachha Rabdi

    Recipe submitted by Abhilasha

    Lachha Rabdi

    Lachha Rabdi

    Lachha Rabdi is a sweet snack, delicious dessert made with milk, nuts, and spices.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 4 cups Milk
    • 3-4 tablespoon Sugar (sweetness as per taste)
    • 1/4 teaspoon Cardamom powder
    • 1/4 teaspoon Saffron
    • 2 tablespoon chopped almonds & pistachios

    Instructions
     

    • Take a big,wide and heavy bottom pan or kadhai.
    • Grease the sides and bottom of the pan with ghee.
    • Add milk in the pan and boil on medium flame.
    • When milk start boiling ,a layer of malai will start forming over the milk.
    • Now take the malai with help of spatula and keep collecting it on the sides of the pan.
    • Collect malai on all the sides and keep stirring the milk in between so that it will not stick in the bottom.
    • Keep repeating the process till the milk reduced to almost 1/3 .
    • Now add sugar and boil for 5 minutes.
    • Add saffron,cardamom and chopped nuts and switch off the flame.
    • Now scrape the malai from the sides of the pan and add in the milk.
    • Let it come to room temperature.
    • Garnish with some nuts and saffron.
    • Refrigerate it for 1-2 hours and serve chilled.

    Notes

    Father’s Day note:
    When I was a kid, I used to sit on small swing in my home and my father used to feed me with his hands everyday. He will never eat before feeding me and used to feed with so love that I can still vividly remember those sweet days.
    Tried this recipe?Let us know how it was!
  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
    Tried this recipe?Let us know how it was!
  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli

    Puran Poli – Sweet Flatbread

    Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 10 Puran Poli

    Ingredients
      

    Ingredients:

    • 1/2 cup of whole wheat flour (atta)
    • ¼ cup all-purpose/plain flour (Maida)
    • 2 tablespoons oil
    • Approximately 1/3 cup water

    Filling

    • ¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
    • 1 cup sugar
    • ½ teaspoon turmeric
    • 1 teaspoon cardamom powder (elaichi)
    • ¼ teaspoon nutmeg (jaiphal)

    Also Needed

    • Approximately 3 tablespoons oil
    • Approximately ½ cup of dry whole wheat to roll the bread

    Instructions
     

    Filling

    • Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
    • Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
    • Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
    • Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.

    Making Puran Poli

    • Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
    • Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
    • Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
    • Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
    • Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
    • Repeat the same process for the remaining.
    • Puran poli is ready to be served and it tastes best when eaten hot.

    Notes

    Tips

    1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
    2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.
    Variation
    Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   
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  • Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada

    Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can satisfy just about anybody, even those on a gluten-free diet. This recipe is completely gluten free.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 3 medium potatoes
    • 1/3 cup tapioca (sabudana)
    • teaspoon salt adjust to taste(namak)
    • 1 teaspoon cumin seeds (jeera)
    • 1 finely chopped green chili adjust to taste
    • Approximately 2 tablespoons finely chopped cilantro (hara dhania)
    • 1 teaspoon lemon juice
    • Oil to fry

    Instructions
     

    Method

    • Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.
    • Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside.
    • Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm.
    • Cool the potatoes, then peel and grate them using a vegetable grater.
    • Mix all the ingredients together. The dough will be a little sticky and soft in consistency.
    • Divide the potato dough into 16 parts.
    • Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
    • Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.
    • Slowly drop the patties into the frying pan.
    • Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook.
    • Remove the vada and place over a paper towel so the excess oil is absorbed.
    • Sabudana vada should be crunchy on the outside and soft inside.
    • Serve them as is or with cilantro or tamarind chutney.

    Notes

    Tip
    The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.
     
    Serving suggestions
    1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.
    2. Vadas taste best when they are served hot.
    3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.
    Tried this recipe?Let us know how it was!

    Making Sabudana Vada: A Traditional Indian Snack

    Sabudana Vada, a popular snack especially during Navaratri and Ganesh Chaturthi celebrations, is a gluten-free and vegan appetizer commonly enjoyed as a delightful treat during festivals like Krishna Janmashtami, offering a crunchy texture and savory flavor to those seeking gluten-free and vegan snack options. Sabudana Vada is a beloved snack in Indian cuisine, especially popular during festivals and fasting periods. 

    Sabudana vada is essentially fried dumplings made from potatoes and tapioca pearls. It’s a delightful blend of flavors and textures, crispy on the outside and soft on the inside. This sabudana vada recipe is not only delicious but also relatively simple to make, requiring just a few basic ingredients commonly found in Indian households. 

    Let’s delve into the process of how to make sabudana vada and explore some tips, variations, benefits, and frequently asked questions regarding this classic snack.

    Tips for Perfect Sabudana Vada

    • Soak Sabudana Properly: The key to making good sabudana vada lies in soaking the tapioca pearls properly. Rinse the sabudana under running water until the water runs clear, then soak them in water for at least 4-5 hours or overnight. They should be soaked enough to be easily mashed between your fingers.
    •  
    • Use Boiled Potatoes: Ensure that the potatoes are boiled properly and mashed well. This helps bind the vada mixture together and prevents them from breaking apart during frying.
    • Adjust Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can add more green chilies for extra heat or increase the amount of lemon juice for a tangier flavor.
    • Fry on Medium Heat: Fry the vadas on medium heat to ensure they cook evenly from inside out and develop a golden-brown crust on the outside.
    • Serve Hot: Sabudana vadas are best enjoyed hot and fresh. Serve them with mint chutney, tamarind chutney, or yogurt for a delightful snack experience.
    •  

    Variations of Sabudana Vada

    • Sabudana Aloo Tikki: Instead of shaping the vada into traditional round patties, you can make them into tikki shapes for a twist. Flatten the mixture into small discs and fry until golden brown on both sides.
    • Sabudana Vada with Peanuts: Add roasted and crushed peanuts to the vada mixture for an extra crunch and nutty flavor.
    • Sweet Sabudana Vada: For a unique variation, add some sugar and grated coconut to the vada mixture to make sweet sabudana vadas. Serve them as a dessert or a sweet snack.
    • Baked Sabudana Vada: If you’re looking for a healthier alternative, you can bake the vadas instead of frying them. Simply brush them with oil and bake in a preheated oven until golden brown and crispy.

    Benefits of Sabudana Vada

    • Rich in Carbohydrates: Sabudana, being made from tapioca pearls, is rich in carbohydrates, providing a quick source of energy.
    • Gluten-Free: Since sabudana is derived from tapioca, it is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
    • Good Source of Protein: Potatoes used in the vada mixture add a decent amount of protein to the snack, making it more satiating.
    • Easy to Digest: Sabudana is easy to digest, which makes it a popular choice during fasting periods when heavier foods are avoided.
    •  

    FAQs about Sabudana Vada

    • Can I make sabudana vada ahead of time?

    • While sabudana vada is best enjoyed fresh, you can prepare the mixture ahead of time and refrigerate it. Fry the vadas just before serving for the best taste and texture.

    • Can I freeze sabudana vada?

    • Yes, you can freeze uncooked sabudana vada. Place them on a tray lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the frying time.

    • What can I serve with sabudana vada?

    • Sabudana vada pairs well with various chutneys such as mint chutney, tamarind chutney, or yogurt. You can also enjoy them with a hot cup of masala chai for a perfect snack time treat.

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe

    Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Pal Kozhukattai

    Pal Kozhukattai

    Recipe submitted by Saraswathi Tharagaram

    Pal Kozhukattai

    Pal Kozhukattai

    Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It's typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup – Rice flour
    • 1 can – Coconut milk
    • 1 cup – Sugar
    • 4 Cups – Water
    • 4 tsp – Grated coconut
    • 2 tsp – Cashews (optional, usually we don’t required cashews)
    • 4 Cardamom (peel the skin & powder the seed)
    • 1 tsp Ghee
    • 1/2 tsp Salt

    Instructions
     

    For Rice dumpling:

    • Boil 2 cups of water with salt & ghee.
    • Low the flame & add rice flour little by little to this boiling water.
    • Keep stirring without any lumps till it forms a dough consistency.
    • Turn off the stove and allow it to cool.
    • Knead the dough gently & rest it for 5 mines.
    • Grease your palm with little oil & make small balls like gooseberry from the dough.
    • Rest it for 5-7 mins.
    • Steam the rice balls for above 5 mins in idly plate or in steamer.

    For Milk:

    • Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
    • Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.

    Notes

    Preparation: ( Timing : 1to 1 1/2 hours)
    1. In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.
    2. When the balls float on top add 1 extract and sugar & stir it.
    3. After 5 mins add cardamom powder & turn off the stove.
    4. Transfer to serving bowl & garnish with grated coconut & cashews before serving.
    5. Can be served Hot or Chill.
    Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract.  Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract.  Above procedure can be done using this milk. We can also use Half & Half)
    Tried this recipe?Let us know how it was!

  • Appalu (Rice Flour Delicacy)

    Appalu (Rice Flour Delicacy)

    Recipe submitted by Sireesha Darbha

    Appalu (Rice Flour Delicacy)

    Appalu (Rice Flour Delicacy)

    Appalu are an Authentic dessert in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet snack. This is an item the whole family can relish and forces you to make again… I bet!. Its often made during festive seasons such as Ganesh Chaturthi.
    No ratings yet
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    Course Bread
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 3/4 cup Rice Flour
    • 1/4 cup Wheat Flour/ Maida
    • 1 cup Jaggery
    • 1 cup Water
    • 1/4 cup oil to add & oil for frying
    • One cut open Ziploc

    Instructions
     

    Method

    • In a bowl mix together Rice Flour and Wheat Flour/ Maida.
    • Turn on the stove on medium flame, and in a vessel mix water and jaggery and bring it to boil till the jaggery is completely dissolved.
    • Add the flour mixture slowly stirring continuously without forming any lumps.
    • Once the mixture starts to thicken, you can turnoff the flame.
    • Note: Once the mixture cools it should be pliable to form balls.
    • Add 1/4 cup oil to it and let it cool down to the temperature where your hands can handle the mixture.
    • Heat oil in a kadai on a medium flame.
    • Once the oil is heated, grease the Ziploc with oil.
    • Make a small ball out of the dough and press into a disc of 0.5cm thickness on the Ziploc uniformly and fry in the oil till golden color.
    • Drain them on a paper towel and enjoy !!!

    Notes

    Note: Don’t let them brown as they will become very hard after cooling.
    Tried this recipe?Let us know how it was!

  • Spicy Sweet Potatoes

    Spicy Sweet Potatoes

    Spicy Sweet Potatoes and Yams

    Spicy Sweet Potatoes

    Spicy Sweet Potatoes and Yams is a delicious dish that makes a great appetizer. This can also be served as a snack with tea. Sweet potatoes spiced up with lemon and ginger juice makes a mouth-watering dish.
    Recipe serves 4.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium boiled sweet potatoes
    • 2 medium boiled red sweet potatoes
    • 1 Tbsp lemon juice
    • 1 Tbsp ginger juice
    • ½ tsp salt adjust to taste
    • ½ tsp black salt
    • ¼ tsp ground red pepper adjust to taste
    • ¼ tsp ground black pepper
    • ½ tsp roasted ground cumin seed

    For Garnishing:

    • 1 minced green chili adjust to taste
    • 2 Tbsp minced cilantro

    Instructions
     

    • Boil the sweet potatoes, don’t over cook.
    • Peel the skin and slice them 1/8 inch thick, it’s easy to slice after potatoes are cooled off.
    • Mix all the spices with ginger juice and lemon juice.
    • Spread the sweet potato slices over a plate.
    • Spread few drops of spice mix over every piece.
    • Stack the sweet potatoes slices over red sweet potatoe slices provides nice color white over dark pink.
    • Garnish them with minced green chili and chopped cilantro.
    • Serve them at room temperature.

    Notes

    • They can be prepared day before, garnish them just before serving.
    • If you prefer mild take out the seeds from green chili before mincing.
    • It is ok to use just white or red sweet potatoes.
    Keyword ginger, Gluten Free, Healthy, Snack, Sweet, Vegan, Yams
    Tried this recipe?Let us know how it was!

    Sweet and Spicy Potatoes Recipe: A Flavorful Delight

    For Ganesh Chaturthi celebrations, serve up Spicy Sweet Potatoes as appetizers that cater to everyone’s dietary needs, being both gluten-free, low-fat, and vegan-friendly. Indulge in the tantalizing blend of flavors with this exquisite spicy sweet potato recipe. These sweet and spicy potatoes are a delightful treat for your taste buds, offering a perfect balance of heat and sweetness. Let’s delve into how to make these delectable spicy sweet potatoes that will surely become a favorite in your culinary repertoire.

    How to Make Spicy Sweet Potato: A Step-by-Step Guide

    Step 1: Preparing the Sweet Potatoes

    Begin by preheating your oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

    Step 2: Cutting and Seasoning

    Cut the sweet potatoes into uniform cubes or wedges, ensuring even cooking. In a large mixing bowl, toss the sweet potato pieces with olive oil, salt, black pepper, and your preferred spices. You can experiment with spices like cayenne pepper, paprika, chilli powder, or a blend of your favorite seasonings to achieve the desired level of heat and flavor.

    Step 3: Roasting the Sweet Potatoes

    Spread the seasoned sweet potato pieces in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through the cooking time for even caramelization.

    Step 4: Adding the Sweet and Spicy Glaze

    While the sweet potatoes are roasting, prepare the sweet and spicy glaze. In a small saucepan, combine honey, sriracha sauce, and a dash of soy sauce or lime juice for a tangy twist. Heat the mixture over low heat, stirring continuously until well combined and slightly thickened.

    Step 5: Glazing the Roasted Sweet Potatoes

    Once the sweet potatoes are cooked to perfection, remove them from the oven and transfer them to a serving dish. Drizzle the prepared sweet and spicy glaze generously over the roasted sweet potatoes, ensuring each piece is coated evenly.

    Step 6: Serving Suggestions

    Garnish the spicy sweet potatoes with freshly chopped cilantro for a burst of freshness and color. Serve hot as a delightful side dish alongside your favorite main course or as a standalone snack for a flavorful indulgence.

    Variations to Enhance Your Sweet and Spicy Potatoes

    • Cheesy Twist: Sprinkle grated Parmesan or cheddar cheese over the roasted sweet potatoes before adding the sweet and spicy glaze for an irresistible cheesy flavor.
    • Herb Infusion: Experiment with fresh herbs like rosemary, thyme, or cilantro to add a fragrant herbal aroma to your spicy sweet potatoes.
    • Nutty Crunch: Toss in some toasted nuts such as pecans or almonds for a delightful crunch and added nutrition.

    Benefits of Spicy Sweet Potatoes

    • Nutrient-Rich: Sweet potatoes are packed with essential vitamins and minerals, including vitamin A, vitamin C, potassium, and fibre, making them a nutritious choice for a balanced diet.
    • Antioxidant Properties: The vibrant orange hue of sweet potatoes signifies their high antioxidant content, which helps combat oxidative stress and inflammation in the body.
    • Digestive Health: The fibre present in sweet potatoes promotes healthy digestion and may aid in regulating blood sugar levels, making them suitable for individuals with diabetes or those looking to manage their weight.

    FAQs (Frequently Asked Questions)

    Q: Can I adjust the spiciness level of the dish?

    A: Absolutely! Feel free to adjust the amount of sriracha sauce or chilli powder according to your preference for heat. You can also omit the spicy elements altogether if you prefer a milder flavor profile.

    Q: Can I make this recipe ahead of time?

    A: While these sweet and spicy potatoes are best enjoyed fresh out of the oven, you can prepare the roasted sweet potatoes in advance and reheat them in the oven before serving. However, it’s recommended to prepare the sweet and spicy glaze just before serving for optimal flavor.

    Q: Are there any alternative sweeteners I can use instead of honey?

    A: Yes, you can substitute honey with maple syrup, agave nectar, or brown sugar for a vegan-friendly option. Adjust the quantity according to your desired level of sweetness.

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  • Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 24 peices

    Ingredients
      

    • ½ cup almonds
    • ½ cup walnuts
    • ½ cup cashew nuts
    • 1 ¼ cup sugar
    • ½ cup water
    • ½ tsp cardamom powder
    • 1 Tbsp sliced almonds to garnish

    Instructions
     

    • Dry grind the walnuts, cashews and almonds in a food processor.
    • Dry roast the groundnuts in a frying pan on low medium heat.
    • Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
    • Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
    • Turn off the heat and stir in the cardamom powder.
    • Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
    • Wait a few minutes until burfi is set but still soft.
    • Then cut the burfi into any shape you like (such as square, diamond, triangle).
    • Garnish each piece of burfi with sliced almonds while the burfi is still soft.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for a month.

    Notes

    Variations
    • Proportion of nuts can be changed to your choice.
    • You may also add pistachios and coconut powder.
    Keyword Almonds, barfi, Burfi, Candy, Cashew, Dessert, Gluten Free, Sweet, Vegan, walnut
    Tried this recipe?Let us know how it was!
  • Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron. Its a nice dessert that is very popular in North India. Recipe serves 4 to 6
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian

    Ingredients
      

    • ¼ cup rice
    • 4 cup whole milk
    • ¼ cup sugar adjust to taste
    • 6 strands of saffron
    • Pinch of crushed cardamom
    • 2 Tbsp almonds sliced
    • 1 Tbsp pistachios sliced
    • 1 tsp butter

    Instructions
     

    • Use a non-stick frying pan to make kheer.
    • Wash rice, changing water until the water appears clear.
    • Melt the butter in a frying pan on medium heat.
    • Add the rice and stir-fry for 2 minutes.
    • Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
    • Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
    • Turn off the heat.
    • As kheer cools of will become thicker in texture.
    • Kheer can be served chilled or warm.

    Notes

    Variation
    • Saffron, almonds and pistachios are optional in this recipe.
    • Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.
    • Rice can be replaced with Vermicelli.
    Tips
    • If you will be serving chilled add 1 teaspoon of extra sugar.
    Keyword Dessert, Ganesh Chaturthi, Gluten Free, Karwa Chauth, Kheer, Krishna Janmashtami, Makar Sankranti, milk, nuts, payasam, Pudding, Rice, Rice Pudding, saffron
    Tried this recipe?Let us know how it was!