Ganesh Chaturthi Recipes from Six Senses Vana

Anjeer basundi

Recipe type: desserts

Preparation time: 30 minutes

Cooking time: 45 minutes

Servings: 4

Ingredients

● 6 cups milk(coconut) ● 1 1/2cup Figs chopped ● 4 tsp brown Sugar

● 3gm crushed green cardamom

● Pinch of saffron

Instructions

● Heat coconut milk in a pan, add sugar and bring to a boil. Take care to stir continuously.

● Add cardamom, and the pieces of anjeer/figs, and mix well until thickens.

● Add saffron.

● Allow to cool and then refrigerate.

● Garnish with figs and nuts.

Bharwan lauki, sorghum khichdi, broccoli, red pepper sauce, garlic pickle

Recipe Type: Lunch/ dinner

Preparation Time: 30 minutes

Cooking Time: 12 minutes

Ingredients

● 100 gm bottle gourd

● 50 gm cottage cheese

● 30 gm bell pepper, chopped

● 2 gm cumin powder

● 5 gm salt

● 5 gm chopped coriander

● 30 gm sorghum boiled

● 15 gm oil

● 2 gm cumin seed

● 2 gm garlic chopped

● 10 gm onion chopped

● 1 gm turmeric powder

● 15 gm tomato chopped

● 20 gm carrot baby peeled (blanched)

● 15 gm broccoli, florets (blanched )

● 1 serving red pepper gravy

● 1 gm garlic pickle

For marination

● 15 gm hung yogurt

● 4 gm ginger paste

● 6 gm garlic paste

● 10 mint leaves

● 20 gm coriander leaves

● Salt

● 1 tsp mustard oil

Instructions

● Peel a medium piece of bottle gourd, scoop out the flesh, and blanch for 3-4 minutes and keep aside.

● Wash mint and coriander and pat dry on a paper towel, transfer to a blender, and blend to make a coarse paste, mix this paste with ginger-garlic paste, cumin powder, yogurt, oil, and salt, once nicely blended, Coat blanched bottle gourd with this paste to marinate.

● Now heat oil in a pan Add cumin keeping some for later and wait for them to crackle, Now add onion, and garlic and sauté until translucent, Add in chopped peppers and sauté a little more Add your cottage cheese, and salt, cumin powder, mix well and add some coriander leaves to it and keep aside to cool, once nicely cooled fill this cottage mixture inside the marinated bottle gourd.

● Now slice this bottle gourd into thick round-sized slices.

● Heat oil in a cast iron pan and sear the bottle gourd from all sides, once done keep aside to plate.

● In a separate pan heat oil and sauté some garlic and onion until translucent, Add boiled sorghum and mix well, Now add salt turmeric powder and some chopped coriander leaves and mix well.

● Now remove this from the flame and squeeze in some lemon juice before serving.

● Now for final plating arrange your sorghum pilaf on a plate and place the seared bottle gourd on the side with some pepper sauce, broccoli, and carrot and garlic pickle.

For red pepper sauce

Ingredients

● 1 cup red pepper diced

● ½ cup sliced onions

● 1 tbsp. sliced garlic

● 1 small piece of ginger sliced

● ¼ tsp cumin seeds

● 1 tbsp sunflower oil

● ½ cup vegetable broth

● ½ tsp. salt

● 1 tbsp melon seeds soaked (optional)

Instructions

● Heat oil in a pan add cumin seeds and wait for it to make a sound, now add sliced garlic, ginger, and onion and sauté until light brown, now add in your pepper and sauté until lightly soft, now add melon seeds, salt, and vegetable stock and wait for it cooks through nicely, once the pepper is completely tender take it off the flame and allow it cool down, once done blend this peppers and into a fine puree and keep for later use, fix the consistency and seasoning whenever you need to use this sauce for any main course dish.

Spinach and lentil galette, tomato-peanut chutney

Recipe Type: Appetizer

Preparation Time: 30 minutes

Servings: 2

Ingredients

● 1 tbsp sunflower oil

● ½ tsp whole cumin seeds

● 1 tsp garlic chopped

● ½ tsp ginger chopped

● 50 gm spinach or amaranth leaves, blanched & chopped

● 1 tbsp potato, boiled and grated

● 2 tbsp chana dal parboiled

● salt to taste

● ½ tsp garam masala

● ½ tsp cumin powder

● 1 serving of tomato peanut chutney

● 1 serving saffron yogurt

Instructions

● Heat half of the oil in a pan, add cumin seeds, garlic, and ginger, and allow to crackle.

● Add spinach/ amaranth, potato, and chana dal and cook for 4-5 minutes.

● Add salt, garam masala, and cumin powder. Allow the mixture to cool down.

● Make round patties and shallow fry with remaining oil turning over till brown and crisp.

● Arrange patties and serve them in saffron yogurt and tomato peanut chutney

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