गणपती बाप्पाच्या स्वागतासाठी सगळे उत्सुक आहेत...तेव्हा त्यांना सगळ्यात प्रिय (आणि मला सुद्द्धा ) असलेले उकडीचे मोदक कसे करतात ते आपण बघूया...साधारणतः प्रत्येक घराची हे मोदक करायची एक विशिष्ठ पद्धत असते...आणि प्रत्येक घरातली "आई" हि मास्तर शेफ असते...तरीही माझ्यासारखे "शिकाऊ" उमेदवार कोणी असतील तर त्याच्यासाठी ही रेसिपी :

साहित्य : एक वाटी स्वच्छ तांदूळ धुऊन, सावलीत वाळवून, दळून चाळलेली पिठी, एक वाटी (साखर + गूळ), एक नारळ, चार चमचे तूप, वेलची पूड, तेल, आवडत असल्यास भाजून कुटलेली अर्धी वाटी खसखस पूड.

सारण: खोवलेल्या नारळाच्या चवात साखर आणि गूळ घालून मंद आचेवर शिजत ठेवावे.

Ingredients: 1-1.5 bowls of grated fresh coconut, 2 bowls of basamati or any aromatic rice (cooked), sugar in equal amount to coconut, green elaichi (cardamom), lavang (clove)- 4-5, kesar (safron), kaju (cashew nuts), kishmish (raisins), half bowl milk (add kesar, kaju and kishmish for 10-15 minutes at least)

Procedure: Cook the entire rice by putting some ghee in it. This disallows cake formation in rice. Take a thick bottomed vessel. Add ghee and put elaichi and clove in it. Then add grated coconut and sugar and stir it until the sugar is melted.

All right, so I decided to post my first recipe. Hmm, lets see, I hope you folks like it. Baingan Bharta, the way my mom cooks it.

Ingredients

• 1 Baingan (Big Size)
• 4-5 Chillies
• 1 Onion
• 3 tbsp Oil
• Salt to taste
• 1 tbsp Jeera (Cumin)
• 3-4 Heaped Table Spoons Curd (Plain Yogurt)
• Coriander/ Cilantro

Procedure

1. I am assuming that you are stuck in the United States of America and do not have a Gas Stove. Pre-heat oven to 400 F.
2. Place baingan on centre rack with a tray to collect drippings in the bottom rack of oven. Cook for one hour and fifteen minutes.

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4..

Ingredients

• 1 cup Cleaned and Deveined Medium-sized Prawns
• 1 1/2 cup finely cut Onion
• 2-3 Crushed Garlic pods
• 1 tsp Turmeric
• 1 green chilli
• 1 tsp Red Chilli powder
• 1 tsp Lemon juice
• 2 cups Hot water
• 4-5 spoons Cooking oil
• 2 1/2 cups Semolina (jada rava)
• 1/2 Green peas
• 1 cup cut potatoes
• Salt according to taste
• Ghee, cut coriander and grated coconut for garnishing

Procedure

For marination of prawns

1. First remove the shells and devein the prawns.
2. Clean them under running water. 3.

गणपति बाप्पा मोरया, पुढच्या वर्षी लवकर या! आणि गणेश चतुर्थीला जरी बराच अवकाश असला, तरी उकडीचे मोदक बनवायला काही खास बहाणा शोधायची गरज नाही!

Modak, or more specifically, ukaDiiChe modak, are supposedly Lord Ganesh's favorite. They are, of course, prepared every year during Ganeshotsav, but also at Sankasht Chaturthis, on the 4th day of the second fortnight of each month. Enjoy!

Ingredients

• Kheema
• Curd
• 2 large Finely chopped Onions
• 8-10 Garlic cloves
• 2 inch Ginger
• 1-2 Green Chillies
• Small bunch of coriander
• 2-4 Cloves
• 1 inch of Cinamon
• Red Chilli Powder
• Turmeric Powder
• Salt

For Outer Covering

• 2 medium size potatoes (boiled and grated)
• 2 garlic cloves
• 2 slices of bread (dip it in water and mash it)
• small piece of ginger
• salt
• 1 egg
• Bread crumbs

Procedure

Marination for Kheema

1. Make paste of half onion, garlic, ginger, green chillies, coriander 2.

Ingredients

For the masala:

• 2 tbsp oil
• 4 nos. cloves (Lavang)
• 4 nos.

Ravaa ladoos are a favorite in Maharashtra. Typically, they're a part of the special Diwali cuisine known as फराळ ('faraaL').

Sheera is a dessert made from rawaa (sooji) that is usually prepared for auspicious occasions like pooja. But there's no reason why it can't be had at one's whim!