Vermicelli/ Sheveyanchi Kheer

Vermicelli kheer is a popular 'prasad'. Back in the day it was made only during poojas as naivedya or on special occasions like birthdays. These days though, it's made just about anytime of the year.
Vermicelli kheer can be as thick or runny as you like. The more milk is added the runnier it will be. The lesser the milk, the more custard-like. You could use any kind of milk, though traditionally, full fat milk is used.

Rawa-Besan Wadi

Wadi (वडी) is a type of Maharashtrian accompaniment that is usually square-shaped and is either sweet or savoury. The sugar in the sweet wadis helps it set. A good wadi will give in to the bite and melt in the mouth.It is neither chewy nor brittle. The Indian version of praline is Chikki and is made very differently from wadis. Hence the two shouldn't be confused.
The savoury wadis don't have sugar in them and are hence usually steamed to firm up, then fried to crispy perfection.This recipe uses Rawa (Semolina) and Besan (Chickpea Flour) as base ingredients.

Sheera

Sheera is a sweet preparation of Semolina that's a staple at my place. The recipe can be made in a couple of ways. When Sheera is served as 'Prasad' to the deity, it is usually done along with a basil leaf. In my culture, it is believed that holy basil/तुळस purifies the atmosphere by destroying negativity.

Banana

Banana is a tropical fruit available all throughout the year. With it's high nutritive value clubbed with a relatively low cost, the fruit finds itself upon most peoples' grocery lists. A bunch of bananas is called a hand while individual ones are called fingers. Botanically, a banana is a berry...yes, that's true! There's approximately 70 varieties of this berry, relished by people around the globe. The fruit has universal appeal and is a wonderful source of energy on the run.

Oli Karanji

A Karanji (करंजी) is calzone-shaped with a sweet filing and crispy covering. It's a common preparation during Diwali that everybody loves to eat.

Ganpati celebrations in India

Ganesh Chaturthi is the festival that Hindus celebrate in reverence for God Ganesh, who is lovingly called Ganapati Bappa or simply Bappa.Ganesha means the "Gana" Isha" ie lord of people and is considered as "Vighnaharta" (the destroyer of obstacles).It falls in the month of Bhadrapad, according to the Hindu calender.The fourth waxing day, called Shukla Chaturthi , is the day the festival commences.This may be the August or September month according to the Gregorian Calender.It is celebrated for 10 days and concludes on fourteenth day of waxing moon of Bhadrapad, known as" Anant Chaturdashi."

This is celebrated in homes as well as a public festival.Clay images of Ganapati, the elephant headed deity, are installed with certain rituals.Prayers along with flowers and Durva,(a special variety of grass!!!) are offered daily during the morning and evening prayers."Prasad", a sweet preparation, is also offered. Modak, a sweet preparation of fresh coconut and jaggery and rice flour are considered the favourite of Lord Ganesh.

The duration of the festival in homes varies between one and a half to ten days.This depends on the particular family traditions.My Grandmother celebrated it for one and a half day.We would decorate the "Devghar" (a place where the idol is placed) with fruits, fresh flowers, streamers and ornamental decorations.It is a great fun filled family activity.

On the concluding day, the idol is immersed in a water body; a lake, river or sea.Though now for a few years, environmental awareness has prompted these immersions to be carried out in specially put up tanks. Many families immerse the idol at home and reuse the water in their gardens.

On the concluding day my family has a tradition of few special Prasad to be offered to the Deity, like Pancha khadya (a dry sweet preparation of dry fruits) along with simple Dahi pohe (rice flakes and curd) and Watli dal (a savoury dish made from Bengal gram dal).

On a public platform, it is celebrated for 10 days, though these days some mandals (public organisations) celebrate it for 7 days.It was revived by Lokmanya Tilak. Today, it is a very popular festival and is celebrated on a grand scale.Public celebrations include putting up a temporary pandal, decorating it with a particular theme like may be, social awareness as save water or simply a decorative synchronised musical LED pattern etc.This platform is also used to bring about awareness via various skits.Numerous activities are organised like cultural activities (Rangoli competition) or community activities (helping the drought ridden farmers).

On the Anant Chaturdashi, it is with great respect and a heavy heart that we bid adieu to our beloved deity with these sentiments:

"Ganapati Bappa Morya

Pudhchya Warshi Laukar Ya"

Fried Modak

During the British rule of India,the countrymen were subjugated to British laws which prohibited mass gatherings fearing public uproar.In this environment,Lokmanya Tilak, an Indian freedom fighter, re-conceptualised a religious festival, involving an elephant-nosed diety, Ganpati  or Ganesh.

The religious festival aimed at uniting the people of the subcontinent,which it did in the long run.

Even today ,it is celebrated with great pomp and fervour.To know more about the celebration click here.

Ganpati's favourite food is Modak,which has been modernised into numerous versions.

Usually,a typical Modak has a rice flour covering with a  fresh coconut-jaggery filling.It is shaped and steamed,but, doesn't last more than a day .This version though,uses a dry mixture and a covering of maida (refined flour) and semolina which is later fried.Thus, this variant will last for 3-4 days on the countertop.

Heres my Grandma's  version of this lipsmacking delicacy.

Makes 12
Ingredients:

For the filling:

1/2 cup  Dry Grated Coconut

2 tsp  Poppy seeds

6-7 Cashewnuts

5-6 Almonds

55gms Rock Sugar

1/2 tsp Cardamom Powder

For the covering:

1/3 cup Semolina

1/3 cup Maida

1/4 tsp Salt

1 Tbsp Oil

Water to make a firm dough(~3 Tbsp)

Method:

1.Toast the coconut and poppy seeds individually .Let cool.

2.Add all the ingredients for the filling except the toasted coconut into a blender and whizz it intil coarse.

3.Pulse the coconut separately.

4.Mix (2) and (3).Set aside.

5.Mix the dry ingredients for the covering and add warm oil.Mix well.

6.Add enough water to make a soft but firm dough.It shouldn't crack at the sides.I needed about 3Tbsp but the quantity needed will depend upon your semolina since coarse semolina grain will need more water.

7.Cover the dough with a damp cloth and let it rest on the counter for 15 minutes.

8.Roll out the dough into 3" discs.

9.Place the filling in the center,while pinching the dough around it.

10.Close the top and twist off the excess dough at the top to end up with a point.

11.Roll out and shape the rest of your modaks.

12.Heat oil and deep-fry the modaks on a low flame.The top needs to be fried for longer to ensure propper cooking of all the folds of the modak.

Once cooled,keep in an airtight container on the countertop.