Our calendar is full of exciting festivals throughout the year. Aren't we Indians lucky? We get to taste a wide variety of traditional dishes made on these happy occasions and relish welcome aromas from the kitchen.
We have here 5 handpicked recipes that you will find easy to make for upcoming festivals.
1) Ganesh Chaturthi – Modak
The most loved and revered sweet dish in Maharashtra, the Modak is a classic sweet made on the occasion of Ganesh Chaturthi.
P.C: DNA India
1 cup grated coconut, 1 cup grated jaggery, a pinch of nutmeg, a pinch of saffron, 1 cup water, 2 tsp ghee, 1 cup rice flour
For the filling:
Add coconut and jaggery to a heated pan. Stir well, adding saffron and nutmeg. Cook on a medium flame for 5 minutes and set aside to cool.
For the Modak covering:
Boil water and ghee in a big bowl, adding salt, and flour next. Cover the pan and cook till half done. Knead the half-cooked dough on a ghee-smeared plate, while it’s still hot. Once done, make small balls of the dough. Flatten each ball into a circle and add the filling in the center. Seal the dumpling by gathering all the sides together at the top, in a typical modak shape. Create many such dumplings, place them in a soft, mulmul cloth and steam for 10-15 minutes.
2) Onam- Pineapple Pulissery:
A traditional curry for Onam, the Pineapple Pulissery is a surprising mix of different tastes.
1 cup chopped pineapple, 1/4 tbsp turmeric powder, salt, 1 cup yogurt, 1/3 cup grated coconut, 2-3 green chilies, 1 tsp cumin seeds, 1 tbsp coconut oil, 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds, 2 dry red chilies, curry leaves.
Cut the pineapple in long strips, avoiding the thick, hard core. Grind green chilies, coconut and cumin seeds to a fine paste. Beat the curd and keep aside. In a pan, cook the pineapple pieces in 1/4 cup water, turmeric and salt for 4-5 minutes. Once the pineapple becomes soft, add coconut paste and cook for 2-3 minutes. Add in beaten curd and remove from flame. In a small pan, add coconut oil and once it is hot, the mustard seeds. Add curry leaves, fenugreek seeds and red chilies. Pour this hot tempering over the Pineapple Pulissery.
Experience a burst of different tastes in this exciting South Indian curry.
3) Eid- Sheer Kurma:
This creamy, sweet Eid dish made from soft sevaiya is an absolute must-try!
2 tbsp butter, 1/4 cup sevaiyan (vermicelli), 1/2 cup sugar, 3 cups milk, 1/4 cup chopped dried fruits, 2 tbsp raisins, 2 tbsp dates, 1 tsp chironji nuts, 1/2 tsp cardamom powder, 2 tbsp rose water, cardamom powder for garnishing
In a hot pan, add the vermicelli and roast till golden brown. Add milk and sugar and cook till the sugar dissolves completely. Add dry fruits and raisins to the mixture. Mix well and cook for 3-4 minutes. Add in rest of the ingredients and simmer for another 2 minutes. The consistency of the Sheer Kurma should not be too thick or too thin. Serve hot or cold, garnished with cardamom powder.
A bowl of Sheer Kurma is sure to brighten up your day!
4) Diwali – Shakkarpare
Made in Maharashtra as well as the North India, Shakkarpare are golden brown sweet treats that softly melt in the mouth.
1 cup whole wheat flour, 1-1/2 cup maida (plain flour), water, 1/3 cup sugar, 1/3 cup ghee, 1 tsp saunf, ghee for frying.
Except sugar, mix all the ingredients together. Knead into a dough by adding some water. Once the dough is done, divide the dough and roll out each part into a thick chapati. Cut diamond-shaped pieces from the chapati. Set these cut pieces aside on a dry cloth for about an hour. Meanwhile, make the sugar syrup by boiling sugar and water on a medium flame. Once the syrup becomes thick and golden, remove from flame. Deep fry the diamond-shaped treats in hot ghee over a low flame. Remove, once they turn light golden brown and drain well. Dip these fried diamonds in the pre-made sugar syrup, cool them till the sugar crystallizes and store in an airtight jar.
Easy to make, Shakkarpare can be enjoyed at any time of the day.
5) Chathh Puja- Thekuas
Crispy hot Thekuas are perfect snacks made especially for Chathh Puja.
2 cups whole wheat flour, 1/2 cup semolina (rava), 1 cup sugar, 1/2 cup grated jaggery, 1/2 tsp green cardamom powder, 1 tsp saunf powder, 1/2 cup grated coconut, 4 tbsp ghee, Fortune Refined Soyabean Oil for frying.
Mix all the ingredients together into a soft dough. Make it a point to add sugar at the end, as the sugar granules need to be visible in the dough. Flatten out a small dough ball into a thick chapati and trace circular Thekua pieces with the help of a stencil or a glass rim. Heat ghee in a pan and deep-fry the Thekuas on a medium flame till golden brown.
Hot Thekuas taste delicious!
Why wait for an occasion? Go ahead and try a festive recipe today!