A Sativik festival thali offered to Lord Ganesha. This Maharashtrian Naivedya Thali has Varan Bhaat, Kadhi, Koshimbir, Batata-Bhaji, Poli and ukadiche modak made with pure, devotion.
Ingredients:
Method:
- Varan Bhaat
- Rinse the toor dal and rice separately. Cook the dal with turmeric and water until soft, then mash a little.
- Boil the rice with a pinch of salt; Set one side.
- Temper ghee, mustard seeds and hing; Pour in the dal. Your varan bhaat is ready.
- Maharashtrian Kadhi
- To make kadhi, beat the yogurt and besan together until it is smooth.Now, take a pan ,heat the oil, add mustard and cumin seeds, hing and slit chillies. Pour in the yogurt besan mixture.
- Cook on low heat until thick, decorate with curry leaves and coriander garnish.
- Koshimbir
- Take a bowl, mix grated carrots and sliced cucumber with lemon juice and salt.
- Add the temper of mustard seeds, chopped chili in a little oil, pour over the salad.
- Finish it with fresh coriander.
- Bhaji
- Take a pan, heat ghee and add rai and cumin seeds. Add ginger, curry leaves and chillies. Stir in peas, spices and water ; Simmer 2 minutes. Add the potatoes, cook ; Finish with lemon juice and coriander.
- Sweet potato stir fry
- Combine ghee, spices and sweet potato pieces; Marinate for 10 minutes.
- On hot tawa, arrange the sweet potato and panfry to both sides till crispy and golden. Garnish with coriander.
- Poli (Roti)
- Take flour, water and salt and make a soft dough; Rest for 15 minutes.
- Roll in a thin disc, cook on hot tawa with ghee until light brown spots appear.
- Ukadiche Modak
- Prepare the filling with coconut and jaggery .Prepare dough of rice flour. Shape in Modak . Steam for 10 minutes.
Tips:
- Serve the plate on a banana leaf or brass plate .
- Keep each dish warm in until the offer.
- Garnish with fresh coriander, edible flowers or ghee .
- The leftovers, keep in the refrigerator for 1-2 days; Remove gently before serving.
