Ganesha Naivedyam Kit

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To make Modak stuffing heat 1 tsp ghee in a heavy bottom vessel. Add 1/2 cup jaggery powder & let it melt. Add 1/2 tsp cardamom, 1/4th tsp nutmeg & 1 cup freshly grated coconut. Mix well and keep it aside to cool down.
To make the dough pour 1/2 cup water, 1/2 tsp salt & 1 tsp ghee into a heavy bottomed pot & bring to a boil. Add the 1 cup flour & Mix well. Turn off the gas & keep it covered for 5mins.
Place it on a large plate & begin kneading while it’s still warm. Make tennis ball-sized dough balls, cover them with a damp cloth from drying out.
Make a dent in the centre with your wet fingers. To make a pleat, pinch the edge with your index and thumb. Now put the stuffing using a spoon. Close the pleats together to form a bundle. Pinch the top to make it pointed.
Place turmeric leaves or banana leaves in the steamer vessel. Lightly grease it. Place the Modaks on the leaves & steam them for 15 mins untill they turn glossy. Drizzle some ghee and serve it warm.

Rinse 1 cup chana dal thoroughly & soak it in enough water for 6 to 8hrs.
Pressure Cook the dal in 3 cups of water for 8 to 10 whistles, or until extra soft. Allow to cool before straining out the excess water from the dal.
Mash the chana dal & pass through the sieve or you can use (puran yantra) to get a smooth consistency. In a heavy bottom pan, combine the mashed dal, 1 cup jaggery, ¼ tsp cardamom, & ¼ tsp nutmeg powder and simmer until it become dry.
To make dough, combine 2 cup wheat flour, ½ cup maida, & ¼ tsp salt in a large bowl. Add a little water at a time & knead until it become very soft.
Grease the dough generously with oil & keep it aside for 30 mins covered with a damp cloth.
Make a tennis-sized smooth ball of the dough. With a rolling pin, flatten the dough slightly and fill the puran ball covered inside the dough.
Let is cook on the pan from both the sides until little brown spots appear. Serve hot drizzled ghee

To make steamed rice rinse 1 cup rice well and soak it in water for about 10 to 15 mins.
Add the rice along with 2 cups of water in a pressure cooker for 3 whistles.
Open the pressure cooker once it’s cooled down and pressure is released.
To make dal, take ½ cup Toor dal wash and soak it for 10 mins.
Add it to a pressure cooker along with 2 cup water, ¼ tsp turmeric & ½ tsp jaggery powder. Pressure cook the dal for 3 to 4 whistles on medium flame.
Let it cool down a little, remove the dal out,mash it a little bit and keep it aside.
Now in a heavy bottom pan heat 2 tbs oil or ghee.Add the ½ tsp mustard, ½ tsp cumin seeds and let it crackle. Add 1 pinch hing, 1 or 2 slit green chillies, 5-6 curry leaves.
Add the mashed up dal and salt to taste and let it simmer for 5 mins.
Garnish it fresh coriander leaves and serve with hot steamed rice and spoonful of ghee.