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Gujarati feast for Ganesh Chaturthi
Gujarati feast for Ganesh Chaturthi

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We hope you got benefit from reading it, now let’s go back to gujarati feast for ganesh chaturthi recipe. You can cook gujarati feast for ganesh chaturthi using 61 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Gujarati feast for Ganesh Chaturthi:
  1. You need ## Bhakri na laddu Ingredients :-
  2. Prepare Whole wheat flour
  3. Prepare Semolina
  4. Use Oil
  5. Provide warm Milk
  6. Take Jaggery
  7. Prepare Ghee
  8. You need Cardamom
  9. Provide no Raisins
  10. You need – 12 No roasted cashew
  11. Prepare khash khash
  12. You need ##Batata nu shaak Ingredients :-
  13. Take Spoo Oil
  14. You need jeera
  15. Prepare bay leaf
  16. Provide cloves
  17. Prepare asafoetida
  18. Prepare turmeric
  19. Use kashmiri red chilli powder
  20. Get coriander powder
  21. Get tomato’s Paste
  22. Get boiled & cubed potato
  23. You need salt
  24. Get water
  25. Take coriander leaves, finely chopped
  26. You need ## Gujrati dal Ingredients:-
  27. You need toor dal, soaked 20 minutes
  28. You need tomato, finely chopped
  29. Use dried kokum
  30. Get turmeric
  31. Use kashmiri red chilli powder
  32. Provide coriander powder
  33. Get cumin powder
  34. Get garam masala
  35. Provide chilli, slit
  36. You need ginger paste
  37. Provide salt
  38. Take jaggery
  39. Use oil
  40. Use water
  41. Prepare peanuts
  42. Get OTHER INGREDIENTS:
  43. Get water
  44. Prepare coriander, finely chopped
  45. You need FOR TEMPERING:
  46. Provide ghee
  47. Get mustard
  48. Use cumin seeds
  49. Use cinnamon
  50. Provide dried red chilli
  51. Use few curry
  52. Take ## Steam Rice Ingredients :-
  53. You need water
  54. Provide bashmati rice
  55. Prepare salt
  56. Prepare ## Roti Ingredients:-
  57. You need wheat flour
  58. Get water or more if needed
  59. Take salt
  60. Use ghee
  61. Provide Aachar, papad, buttermilk & mashala row mongo,water for servin
Steps to make Gujarati feast for Ganesh Chaturthi:
  1. In a large bowl, add in the wheat flour and semolina flour; stir well. - Pour the oil and little amount of warm milk. Knead with hands. - Add more milk if needed to make hard dough. - Divide the dough into lemon sizes and set aside. - Take out the mixture in a large bowl and set aside. - In a pan, add ghee and jaggery. Place on the stove and cook on medium – high heat; cook until jagerry is melted. - Pour the jiggery mixture over the bhakri mixture, add cardamom powder, nutmeg powder & Raisin
  2. Make a laddu with mold & garnishing with rosted cashew & khash khash
  3. Firstly, in a large kadai heat oil and saute jeera, bay leaf, cloves, and hing. - also keeping the flame on low add turmeric, chilli powder and coriander powder. - additionally, add tomato paste and saute till the oil releases from tomato. - further, add 4 boiled and cubed potato and 1 tsp salt. - saute for a minute, making sure the spices are coated well. - now add a cup water and adjust consistency. - cover and boil for 5 more minutes or till potatoes absorb spices.
  4. Mash few potatoes adjusting the texture of curry. - - further add 2 tbsp coriander leaves - - finally, serve aloo curry with poori, roti or chapat
  5. Firstly, in a cooker take ingredients listed for pressure cooking and pressure cook for 5 whistles. 2. take off the peanuts cup and keep aside. - - whisk the dal until it turns creamy and smooth. - - add 1½ cup water and boiled peanuts. - - mix well adjusting consistency as required. - - simmer for 5 minutes, or until the flavours are well absorbed. - - now prepare the tempering and pour over dal, also add 2 tbsp coriander and mix well. - - finally, enjoy
  6. Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat. - - Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready. - - Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving
  7. Place the flour, salt and 1tbsp oil in a bowl. Add water and mix to a soft dough. leave to rest for 10 minutes. Divide the dough into 6 equal pieces and roll each one out to circle. - Heat a Mitii Tava until hot, place one roti in the pan. Cook for 1-2 mins until. until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute.Remove and apply ghee on the roti.Serve the soft rotis
  8. Gujarati feast for Ganesh Chaturthi is ready serve with….Aachar, papad, buttermilk mashala row mongo & water….

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