Vinayaka Chavithi Recipes | Ganesh Chaturthi Recipes 2015

'Vinayaka Chavithi' also known as 'Ganesh Chaturthi' is on 17th September. I always look forward for this festival as it is my favourite festival from childhood and we celebrate it in a grand manner. In Karnataka this festival is called as Gauri Ganesha where the previous day before Ganesh Chaturthi - is celebrated to worship the Goddess Gauri and we have a tradition to distribute the Vayanam(a set of items laid together) among the married ladies. I am reposting my recipe collection  with few updated recipes so that it is helpful to plan the menu.
The menu differs from state to state. In Andhra, the menu would be like Undrallu, Bellam Kudumulu, Undralla Payasam, Chintapandu Pulihora, Medu Vada, Semiya Payasam  or Sago Kheer along with sundal, stir fry, Pappu Chaaru etc.

In Karnataka we prepare Holige for Gowri Habba and on Ganesh Chaturthi we prepare Kudumulu with various fillings or Karida(Fried) Kadubu, Idli with rice rava, Undralla Payasam, sundal, Kosambari, stir fry, Kandunta Majjiga Pulusu, rasam etc. Whereas in Maharasthra Modak or Puran Poli are prepared as main sweets and along with Varan Bhaat and other items on the menu.

I am compiling various set of recipes from all the regions so that it would be convenient to choose according to your preferences.

                 
       Kudumulu-3 types                Bellam Kudumulu               Undrallu

                     
         Boorelu/Poornalu                    Modak Peda                       Dry Fruit Modak

                   
          Pappulo Undrallu              Undralla Payasam               Palathalikalu 

               
         Kayi Kadubu                        Fried Bele Kadubu                Karanji 

                       
          Nuvvula Bobbatlu                Sajjappa                               Groundnut Holige

             
         Puran Poli                     Bele Holige(Obbattu)              Garugu Holige

                       
           Mango Sheera                        Paal Payasam                      Sago Kheer

                      
          Rava Payasam                Moong Dal Kheer                Semiya Payasam         

                       
          Rava Pulihora                 Nimmakaya Pulihora          Chintapandu Pulihora

                  
          Aava Pulihora              Mango Gojju Annam             Coconut Rice

                   
          Ammini Kozhukattai                 Ambode                              Dahi Dal Vada

                      
           Kosambari                        Chana dal Kosambri              Corn Sundal

                    
          Kala Chana Sundal          Kabuli Chana Sundal             Ground nut Sundal

                    
          Kandunta Majjiga Pulusu      Special Toor dal Rasam      Pappu Chaaru

I would like to mention the menu ideas as well as it is more convenient to pick it up if you are in a hurry to decide the menu.

Typical Andhra Menu for Vinayaka Chavithi(at my MIL's place):

Breakfast: Undrallu or Idli with Coconut Chutney
Main Sweet: Bellam Kudumulu or Undralla Payasam
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora or Rava Pulihora
Vada/Snack: Medu Vada or Masala Vada(with out onions)
Payasam: Semiya Payasam  or Sago Kheer
Stir fry: Cabbage Carrot stir fry or  Cabbage Moong dal fry or Beans Stir fry
Sundal: Kabuli Chana Sundal or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Pappu Chaaru or Lemon Rasam

Typical Karnataka Menu for Ganesh Chaturthi(at my Mom's place):

Breakfast:  Idli with Coconut Chutney
Main Sweet: Kudumulu with various fillings or Karida(Fried) Bele Kadubu
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora
Vada/Snack: Masala Vada(with out onions) or  Kandunta or Capsicum Kandunta
Payasam: Undralla Payasam
Stir fry: Cabbage Carrot stir fry or Beans-Carrot Palya or  Beans Stir fry
Kosambari: Kosambari  or Chana dal Kosambri
Sundal: Kabuli Chana Sundal  or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Kandunta Majjiga Pulusu and/or Special Toor dal Rasam

Other Options

Main Course:

• Aratikaya(Raw Banana)  Bajji
• Beans Stir fry
• Alasandula(Lobia) Sundal
• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Mixed Bean Sundal
• Senagala Kattu/Chickpeas Rasam
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Lemon Sevai | Khara Shavige | Lemony Rice Noodles
• Masale Bhat | Tendli Bhat | Ivy Gourd Rice -  Maharasthrian Special
• Creamy Curd Rice | Daddojanam | Mosaranna
• Puliyogre/Pulihora - Karnataka style

Sweets/Savories- for Naivedyam:

• Minapa Sunni vundalu /Urad dal Laddoos
• Chakli | Murukku
• Hayagreeva/Chana dal Sweet
• Rasayana | Balehannu Rasayana

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Til ka Ladoo | Nuvvula Undalu | Chimili | Sesame Laddu

Ladoos are a favorite to Ganapati Bappa and if you don't want to prepare an elaborate recipe for the upcoming Ganesh Chaturthi festival, why not try this simple Til ka Ladoo which hardly takes half an hour to prepare this ladoo.You can check out various recipes like Kudumulu, Undrallu, Kozhukattai, Holige, Karanji, Ladoo,few more sweets and savory recipes here for Ganesh Chaturthi festival.For the complete Ganesh Chaturthi recipe collection, CLICK HERE.
'Til ka Ladoo' which is called as 'Nuvvula Undalu' or 'Chimili' in Andhra Pradesh is a simple laddu recipe which requires just two ingredients - sesame seeds and jaggery. The sesame seeds are roasted and ground together with jaggery and is shaped into small ladoos. There is another variation for this laddu where the sesame seeds are mixed with jaggery syrup and is formed into small ladoos which is extremely popular in Maharashtra and is prepared during festivals like Sankranti and Ganesh Chaturthi.

My mom prepares this mixture(sesame seeds- jaggery) along with Groundnut - Jaggery mixture and use them as a filling for Kudumulu/Modak during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige), but my mom does not make that mixtures into ladoos. We used to finish half of these mixtures in the form of powder before she uses it for the other stuff and hence when ever she prepares, she prepares them in a large quantity.I prefer the groundnut version more than the sesame seed mixture as I like the taste of groundnuts more.

Also check out other Ladoo recipes in my blog here:

• Coconut Choco Truffles
• Moong dal Ladoo | Pesara Sunni Vundalu
• Minapa Sunni vundalu /Urad dal Laddoos
• Oats and Dry fruits Ladoo -Sugar free and Fat free 
• Kobbari Louz | Coconut Ladoo

Roasted Sesame Laddu | Chimili | Til ka Ladoo Recipe:

Yields 10-12 ladoos

Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins

Cuisine: Indian | Category: Sweets

Ingredients:

1 cup Sesame seeds(white variety)

3/4 cup Jaggery,grated

Method:

• Dry roast sesame seeds little at a time till they turn slightly golden brown.Sesame seeds pop up while roasting and hence dry roast it in a deep pan.
• Grind the sesame seeds in whipper mode and add grated jaggery half the way and pulse it again in whipper mode till it forms a moist mass.Do not run the mixture for long in the mixie, it will become a paste otherwise.
• Make small balls out of the mixture and arrange the ladoos in a wide air tight container.

Store them under room temperature.You can store them for 10-15 days.

Notes:

1. You can even use black colored sesame seeds instead of the white variety.
2. You can adjust the quantity of jaggery to suit your taste buds.In case if you find it less sweeter after you grind it you can add bit more and grind again. 
3. You can use this filling for Kudumulu/Modak which we prepare during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige).

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Til Poli | Ellu Holige | Nuvvula Bobbatlu | Sesame Holige

Holige is one of the most favorite sweets in our family and gets featured quite often either on a festival day or we get to eat it when we attend family functions.There are various varieties of Holige and the most popular among them is Pappu Obbattu(Bele Holige) which is our typical community special as the stuffing is made up of toor dal and jaggery and also Coconut Holige. Pappu Obbattu(Bele Holige) has shorter shelf life and has to be consumed in 2-3 days where as Coconut Holige has longer shelf and can be stored upto a week.

Ellu Holige and Shenga Holige(Groundnut Holige) are North Karnataka specialties and they can also be stored up to a week. These holiges are slightly crispy and soft to bite when they are hot but becomes slightly hard when sits for long, but if you reheat the holige on tawa it turns soft. Try this Ellu Holige recipe for the upcoming Ganesh Chaturthi festival.The filling can be prepared even on the previous day so that it would be easy for you to prepare holiges on the festival day.

In Maharasthra Tilgul Poli is prepared during Sankranti, but that version is slightly different as they use a combination of ingredients like groundnuts,sesame seeds,besan,dry coconut and jaggery for filling which tastes delicious and I would post that version some time later.

Check out other Holige Recipes here:

• Garugu Hollige/ Hollige with rice flour-coconut filling
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Obbattu
• Pooran (Puran) Poli | Bobbatlu
• Shenga Holige | Groudnut Holige

Sesame Holige | Ellu Holige | Til Poli Recipe
Yields: 9-10 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: South Indian | Category: Sweets/Festival Sweets

Ingredients:

Ghee/oil, to fry poli/holige

for outer layer/dough:

1 cup Maida or Chiroti rava

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for filling:

1 1/4 cup Sesame seeds

1 cup grated Jaggery

Method:

for outer layer/Dough:

• Mix flour(maida) or chiroti rawa with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

for the filling:                       

• Dry roast sesame seeds until they turn slightly brown and starts to pop up in the pan. 
• Grind roasted sesame seeds to a powder in the mixie and then add grated jaggery to it and run it again to get a uniform mixture. The mixture might become sticky which is fine.
• Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

to prepare Ellu Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  
• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you
  

  

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• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  
  

  

  
  
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
• Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  
  

  

  
  
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the Ellu holige warm or hot with melted ghee.

Notes:

1. These holiges can be stored upto a week.They turn slightly crispy and hard when it cools down, you can reheat them on tawa before serving for soft holiges.
2. You can replace sesame seeds with groundnuts and follow the recipe to make palli obbattu,even it tastes delicious.
3. You can add 1/4 tsp cardamom powder to the sesame filling, but I prefer without it.

Technorati Tags: sesame holige, nuvvula obbatu, nuvvula bobbatlu, nuvvu purnam bakshalu, til poli, tilgul poli, gulpoli, easy holige recipes, how to make bobbatlu ,til holige ,ellu holige recipe

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