Vegetarian recipe from India

Evaporate milk in a heavy bottomed steel pan stirring constantly taking care that milk does'nt stick to the bottom, until the milk is reduced to 1 litre.

Add 1 cup sugar and bring it to a boil.

Add cardmom powder, almonds, cashews, pistachios and charoli.

Serve it cool. Tastes good with Puris or chapatis.

Besan Undi recipe(Besan Laddoo)

Ingredients:

Besan (Gram Flour) 4 cups

Ghee 2 cups

Sugar 3 cups(powdered)

Cardmom Powder 1/2 tsp

Raisins 1/4 cup

Cashew pieces 1/4 cup

Procedure:

Fry the gram flour in ghee in a heavy bottomed pan till golden color and you can smell the fragnance.

Remove from heat, allow it to warm and add the powdered sugar, raisins and cashews and mix thoroughly.

When soft and lukewarm shape laddoos(into round balls) with your palms.

Huranada Holige recipe(Obbattu recipe or Puran Poli recipe Or Poli recipe)

Ingredients:

Chana dal (split) 2 cups

Grated Jaggery 2 cups

Maida 1 cup

Wheat Flour 1 cup

Cardamom 10-12

Grated Nutmeg 1/2 tsp

Oil 1/2 cup

Rice Flour 1 cup (for dusting)

Procedure:

Boil dal till soft. Drain the water completely.(This water can be used to prepare Kattina Saaru , a sort of curry.)

Add the grated jaggery to the dal, allow it to simmer, mixing thoroughly.

When mixed well, remove from heat, allow it to cool.

Add the cardmom powder, grated nutmeg and grind to a fine paste.

Now take maida, add the wheat flour and little water. The dough should be of medium consistency. Knead well.

Pour the oil in a vessel and keep the dough in it covered for an hour so that the oil is absorbed by the dough.

Take a large lemon size dough, roll it into a circle (eight cms dia).

Take twice the amount of dal + jaggery mixture, make a ball and cover it with the rolled circle prepared . Take care to see that the mixture does'nt sneak out.

Pat the ball in the palm to flatten and roll it with a rolling pin lightly, applying rice flour; as you roll out a paratha.

Bake it on a tava applying oil on both sides until golden color.

Ganesh is the foremost God and worshipped first on all auspicious occasions by all Indians, as he is a remover of all 'Sankat' or 'Vigna' (obstacles). Also called Vignaeshwar, Vignanaashaka, SankatMochana and many other names Ganesh Chaturthi is celebrated all over India with great pomp and splendour. Especially in Maharashtra, people celebrate Ganesh Chaturthi with much gusto. Offerings of'Karigedabu' and ' Modak ' - Lord Ganesh's favorite sweets, along with bunch of grass sheaves('Durva' in Sanskrit), red flowers, etc mark this festive occasion.

Ingredients:

Chana Dal (split) 2 cups

Jaggery crushed 2 cups

Coconut(grated) 1 cup

Khus Khus 2 Tbsp (Table Spoon)

Wheat Flour 2 cups

Cashewnut 1/4 cup

Cardmom powder 1/2tsp

Nutmeg powder 1/4 tsp

Ghee or Oil for deep frying

Rice Flour 1 cup (for dusting)

Procedure:

Boil chana dal until soft and drain off the water completely. (This water can be used to prepare Kattina Saaru, a sort of curry).

Grind the dal and add coconut and jaggery.

Simmer this in a heavy bottomed pan,until the mixture is thoroughly mixed and does'nt stick to the pan.

Add cardmom powder, grated nutmeg and cashews.

Mix the wheat flour with 1/4 cup oil, a little salt and make a pliable dough. Knead the dough well.

Take a ping pong ball size dough, roll out a puri applying a little rice flour and place about three tsp of the dal+jaggery mixuture.

Apply a little water around the edges with your finger.

Fold the puri to form a semicircle.

Press the ends firmly so that stuffing does'nt sneak out.

Deep fry in oil until golden brown.

Pat them dry on a paper towel

Keshar Bhath recipe

Ingredients:

Rice 2 cups

Sugar 1 1/2 cup

Ghee 1/2 cup

Raisins 1/4 cup

Cloves 6-8

Cardmom powder 1/2 tsp

Cashewnuts 10

Almonds 10

Keshar 1/2 gm or a a pinch of Saffron color.

Procedure:

Wash rice an hour prior to cooking.

Heat ghee, add cloves, stir for a minute then add the soaked rice and fry.

Add twice the amount of water and cook taking care to see that the rice is cooked but each particle should be separate.

Allow it to cool in a plate.

Take a heavy bottomed pan and prepare the sugar syrup with 3/4 cup water.

Test the syrup by taking a drop between your thumb and any finger, to check if it forms a strand. If so, the syrup is just right.

( If not allow it to boil and check again. If its overdone then the syrup becomes hard - So take care)

Add keshar and rice to syrup and allow it to simmer.

Cook for some time till the grains stand seperated then garnish with cashewnuts, almonds and raisins.

Khobbari Vadi recipe (Coconut Burfi recipe)

Ingredients:

Dessicated coconut 1 cup

Sugar 1 cup

Chopped cashewnuts 1/4 cup

Ghee 2 tsp

Cardamom powder 1/4 tsp

Water 1 cup

Procedure:

Grease a plate with the ghee and set aside.

Heat the sugar and water on a low heat to make a thick syrup. Make sure the syrup is very thick before you add the coconut and cardamom, otherwise the burfi will not set.

Add the finely grated coconut and cardamom powder. Mix thoroughly.

Turn off the heat while the mixture is still a thick pouring consistency.

Add the chopped cashewnuts. Mix well again.

Pour the coconut mixture onto the greased plate and quickly spread with a spatula.

Cut into diamond-shaped pieces with a sharp knife, after a couple of minutes..

When fully cooled, store in an airtight container.

Sajjige recipe

Ingredients:

Rava (Semolina) 2 cups

Water 2 cups

Jaggery crushed 1 3/4 cups

Ghee 1/2 cup

Cardmom Powder 1/4 tsp

Raisins, Almonds, Cashews as desired to garnish.

Procedure:

Fry rava in ghee until u can smell it's fragnance.

Add water and when it starts boiling add grated jaggery, stirring continuously.

When cooked add raisins, almonds, cashews( all lighty tossed in ghee) and cardmom powder.

Shavige Paayas recipe

Ingredients:

Milk 1 litre

Vermicelli 1/2 cup

Sugar 3/4 cup

Cardmom powder 1/4 tsp

Ghee 2 tsp

Saffron(Keshar) 4 threads

Raisins 10-15

Cashews 8-10

Procedure:

Soak Keshar threads in 2 tbsp of lukewarm milk and set aside.

Boil the remaining milk thoroughly in a heavy bottomed steel vessel, stirring continuously, until you get a slightly beige color .

Fry the vermicelli in ghee along with the raisins and cashews until golden color.

Add the sugar and when it begins to boil add the evaporated milk slowly and allow it to simmer.

When the desired consistency is achieved sprinkle cardmom powder, set it to warm and then serve by itself or with Puris.

Shira (Sira or Kesari) recipe

Ingredients:

Rava (Semolina) 1 cup

Water 2 cups

Sugar 3/4 cup

Ghee 1/2 cup

Cardmom Powder 1/4 tsp

Raisins, Almonds, Cashews as desired to garnish.

Procedure:

Fry rava in ghee until u can smell it's fragnance.

Add water and when it starts boiling add sugar, stirring continuously.

When cooked add raisins, almonds, cashews( all lighty tossed in ghee) and cardmom powder