Ganesh Chaturthi is around the corner and it’s time to make special dishes, offer to the deity and indulge ourselves. Here are recipes for two South Indian specials for the festival
These are simple steamed sweets and considered a favourite of Ganesha
For the casing:
1 cup rice flour
1 and half cups water
Pinch of salt
1 tbsp oil
For the filling:
1 cup grated coconut
½ cup grated jaggery
1 tsp cardamom powder
Add the oil and salt to the water and bring to a boil. Then add the flour and stir vigorously, till the mixture becomes a smooth, shiny dough.
Remove from the heat, knead well and allow to cool.
To make the filling, heat the jaggery over a low flame, add the coconut and cardamom and stir till the mixture thickens. Allow to cool.
To shape the modakams, take a lime-sized piece of the rice flour dough and pat into a circle. Place a teaspoon of coconut filling inside and bring the edges together in a cone shape.
This may look tricky, but with practice you will get it right. Steam the modakams for about ten minutes till done.
This dish of tempered channa is another favourite for the Ganesha festival
2 cups white channa
1 tbsp oil
1 tsp mustard seeds
2 red chillies, broken
Sprig of curry leaves
Pinch of hing
Salt to taste
½ cup grated coconut
Soak the channa overnight or for 8 hours. Pressure cook for 20 minutes till tender.
Drain and set aside. Heat the oil in a pan, add the mustard, hing, chilli pieces and curry leaves. Put in the channa and add salt to taste. Finish with the grated coconut.