Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.
Link for Aata Halwa or Pudding recipe:
Link for Kala Chana recipe:
Note: But for this special festival navratri menu, avoid using onions and garlic in the food.
Link for Khaman-Dhokla recipe:
Link for Shahi Kheer recipe:
Happy Ganesh Chaturthi!
Sweet Saffron Rice
Sweet saffron rice can be prepared as an offering for Lord Ganesh Puja. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.
- Basmati Rice – 1 cup
- Ghee (clarified butter) – 2 tbsp
- Sugar – 1/2 cup
- Saffron – 12 strands
- Cloves – 4
- Cinnamon stick – 1
- Black pepper corn – 4
- Cardamom Powder – 1 tsp
- Raisins –1/4 cup
- Almonds – ¼ cup (or any nuts of your choice)
- Wash and soak rice in water for an hour.
- Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
- In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
- Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
- In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
- Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
- Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.
Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!
Ingredients for Namak pare:
- All purpose flour (Maida) – 1.5 cups
- Semolina (Sooji) – 1/2 cup
- Carom seeds (Ajwain) – 1 tsp
- Yogurt – 1/4 cup
- Butter/ Oil – 2 tbsp
- Salt as per taste
- Cooking oil for frying
- Water to knead dough – 1/4 cup
- In a large bowl, add all purpose flour and semolina.
- Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
- Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
- Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
- With the help of rolling pin roll each ball into 10 inch diameter circles.
- Cut these circles into thin strips and cut them again into 2-3 inch length.
- Deep fry these pieces till light golden in medium hot oil.
- Drain them on kitchen towel and let them cool completely.
- Store these snacks in air tight containers for longer shelf life.
Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.
For approx. 6 servings
Cold whole milk – 3 cups
Sugar – 1.5 cup
Poppy seeds (Khuskhus) – 1 tbsp
Almonds – 15
Saffron (Kesar) – 12 strands
Aniseed (Saunf) – 1 tbsp
Melon seeds (Char magaz) – 2 tbsp
Peppercorns (Kali mirch whole) – 8
Cardamom powder (Elaichi) – 1 tsp
Rose water – 1 tsp
Water – 3 cups
- Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
- Finely grind all the soaked ingredients, using little water.
- Tie this paste in a muslin cloth and extract the juices as much as possible.
- The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
- Mix well few times.
- Serve chilled.
Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.
For 2 servings approx.
- Original or fat free yogurt – 1 cup
- Milk – 1/2 cup
- Fresh ripe mango or mango pulp – 1 cup
- Sugar or Splenda – 2 tsp
- Saffron – 5 strings
- Cardamon powder – 1 pinch
Combine mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.
Ingredients: For methi ke tikke [ Approx. 8 pieces]
Whole wheat flour – 1.5 cups
Butter – 1 tbsp
Salt – 1 pinch
Fresh Methi leaves (Fenugreek leaves) – 1 bunch
Potatoes – 1 medium [OPTIONAL]
Fresh crushed garlic – 1/2 tbsp
Fresh crushed Ginger – ½ tbsp
Olive oil – 1 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1/2 tbsp
Amchur powder (dry mango)- 1/2 tbsp
Garam masala powder – ½ tsp
Salt as per taste
- To make dough, in a large bowl add whole wheat flour, butter, salt and some water to make even but little stiff dough. Keep aside.
- To prepare filling, Clean the methi leaves and cut finely. Keep aside. Boil, peel and cut potatoes into small cubes and keep aside.
- In a pan, heat 1 tbsp olive oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add crushed garlic and ginger. Sauté for 2-3 minutes.
- Add cut methi leaves and boiled potatoes to the pan. Mix well and cover the pan for few minutes.
- Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix well.Cook it uncovered till the filling becomes dry.
- To make tikke, divide the dough into 8 balls. Roll the balls into 6 inches diameter circles. On each circle, place 2 tbsp of methi filling. Bring all the sides together and make it into tikke.
- On the medium hot griddle, place two tikke at a time. Cook the tikke on both sides till it becomes golden brown.
Enjoy garma garam tikke with green mint chutney on the side.