Ganesh Chaturthi special Thali

Instructions

Mirchiche Panchamrut

Step 1: Heat up oil on medium heat in a pan and add mustard seeds.

Step 2: Heat up oil in a pan and add mustard seeds.

Step 3: When mustard seeds pop up, add cumin seeds, hing, curry leaves, fenugreek seeds and green chilies and fry it for about 30-40 seconds.

Step 4: When the green chilies are almost fried, add sesame seeds and fry for few seconds.

Step 5: Add roasted peanut powder, goda masala, red chili powder and mix everything well together.

Step 6: Add tamarind pulp, water, coriander leaves, jaggery and salt and mix well.

Step 7: Simmer the mixture for about 5 minutes and panchamrut is ready.

Koshimbir

Step 8: Heat up water in a pan and add salt. Mix well and bring it to boil.

Step 9: Add sweet corn and boil it for about 5 minutes.

Step 10: Drain all the water from the corn and take the corn out into a bowl.

Step 11: Add pomegranate seeds, cucumber, fresh coconut, salt and coriander leaves and mix everything well together.

Step 12: For tadka, heat up oil in a pan and add mustard seeds.

Step 13: When mustard seeds pop up, add cumin seeds, ginger, green chilies and curry leaves and turn the gas off.

Step 14: Add this tadka into the koshimbir and mix well. Koshimbir is ready.

Chavalichi Usal

Step 15: Blend fresh coconut, cumin seeds, ginger, soaked red chilies along with water into as fine past as possible in mixer and vatan is ready.

Step 16: Heat up oil on medium heat in a cooker and add the vatan. Mix well and fry it for about 2-3 minutes.

Step 17: Add goda masala, coriander powder, garam masala and amchoor powder and mix well.

Step 18: Add water, salt and coriander leaves and mix well.

Step 19: Add soaked chavali and mix well.

Step 20: Add hot water and close the lid. Do not mix after adding water.

Step 21: Cook on medium heat until 2-3 whistles.

Step 22: Open the lid and add coriander leaves. Mix well and chavalichi usal is ready.

Mix Veg

Step 23: Heat up oil on medium heat in a pan and add cumin seeds, ginger, curry leaves and cabbage, green and red capsicum and frozen peas.

Step 24: Add salt and fry it well together for about 5 minutes.

Step 25: When cabbage begins to soften, add red chili powder, coriander powder, garam masala, amchoor powder, salt and coriander leaves and mix everything well together.

Step 26: Fry it well for another 2-3 minutes and turn the gas off. Mix veg is ready.

Kakdichi Tambli

Step 27: Blend cucumber, ginger and green chili into puree in mixer and add curd, water and salt.

Step 28: Blend it well together and pour out into a bowl.

Step 29: Add water and mix well.

Step 30: Heat up ghee in a pan and add mustard seeds.

Step 31: When mustard seeds pop up, add cumin seeds, dry red chilies and curry leaves and add this tadka into the tambli.

Step 32: Mix well and kakdichi tambli is ready.

Palkachi Bhaji

Step 33: Mix besan, rice flour, red chili powder, salt, turmeric powder and salt well together in a bowl and add a little water at a time to make a little thick batter.

Step 34: Add coriander leaves and baking soda and mix well.

Step 35: Cover and rest the batter for about 10 minutes.

Step 36: Heat up oil on medium heat in a pan.

Step 37: Dip spinach leaves into the batter and coat them well with it.

Step 38: Drop the spinach leaves into the hot oil and fry well from both sides.

Step 39: When the bhaji are fried well from both sides, take them out, drain excess oil and transfer them into a dish. Paklachi bhaji is ready.