Vinayaka Chavithi Recipes

Happy Ganesh Chaturthi
Ganesha Chaturthi is the Hindu festival celebrated on the birthday (rebirth) of Lord Ganesha, the son of Shiva and Parvati. This is a very special festival for all Hindus.Ganesh Chaturthi starts with the installation of these Ganesh statues in colorfully decorated homes and specially erected temporary structures mandapas in every locality. This day Lord Ganesha is worshiped with Coconut,Soaked Moong dal,Panakam,Jaggery,diff types of flowers,diff. types of leaves and a variety of dishes..
The recipes that are to be offered during this festival are:

Happy Vinayaka Chavithi to one and all...

Krishnashtami Recipes

Happy Janmashtami

Krishna Janmashtami is an annual commemoration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu.Some of the recipes that are prepared on this occasion are....



  • Rice 1/2 cup (ground to a coarse powder just like sooji)
  • Water 1 1/2 Cup
  • Chana dal  (Bengal gram)1 tbsp
  • Ghee 1 tbsp
  • Salt  ¼ tbsp

Soak chana dal in water for 30 mins.
Drain and keep aside and heat the ghee in a thick shallow vessel and add chana dal and fry it for a minute. Add some water to it and let it boil.
Add some salt and rice rava and mix well until no lumps are formed.
Cover it and cook on low flame for some time, until the rava is cooked well and the mixture is dry with out any water. Switch off the flame.
 Leave it aside and wait till it cool down a bit. Dip your hands in water and make lemon sized balls out of it and place them in a Cooker.
Arrange them in a cooker, leaving some gap in between them as they will bulge after steaming.
Steam them for 15 mins.


  • Rice Flour (2 cups)
  • Water (1 Cup)
  • Salt as per required
  • Grated Jaggery (1 Cup)
  • Sesame seeds (1 Cup) *
  •  Fresh coconut (½ cup-grated)
  • Cardamom Powder (¼ tea spoon)
  • Boil water, add some salt and rice flour to it. 
  • Keep the bowl closed for few minutes. 
  • Roast the sesame seeds and let them cool completely. 
  • Grind sesame seeds to a coarse powder. 
  • Add grated jaggery and coconut and cardamom powder and grind them so that all mixed together well. 
  • Take small portions of cooked rice in your palm, make a depression in the centre, fill it with the mixture and close it**. Shape them like garlic.
  • Steam these in a cooker.
* Jaggery 150 gms-cut into small pieces
** If you dont want to fill Sesame seeds mixture simply fill with jaggery pieces.

Banana Chocolate Cake

  • 1 egg
  • 1 1/2 tsp baking powder
  • 1 cup meshed banana
  • 1 1/2 cup all purpose flour
  • 3/4 cup semi sweet chocolate chips
  • 1/2 cup unsalted butter which is melted
  • 1/4 tsp salt
  • 2/3 cup white sugar
  • 1/4 cup milk
  • In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
  • Take another bowl and mix together melted butter milk egg and meshed bananas.
  • Now add the banana mixture into the flour mixture until thoroughly blended.
  • Be careful not to overmix.
  • Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
  • Grease and flour a 9x13 inch pan.
  • Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted
  • into it comes out clean.
  • When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
  • This cake will have some melted chocolate but no crumbs.

Basic Cake Recipe

  •  1 cups of All purpose flour
  •  1/2 cup of sugar
  •  1 1/4 stick or 125 gm unsalted butter
  •  2 eggs
  •  Baking powder - 1/2 tsp
  •  Vanilla Essense - 1/2 tsp (Instead you can also use Cinnamon Powder)
  •  Honey - 2 tbsp
  •  Pre-heat the oven in 220 c
  •  Sieve Flour and Baking Powder  and keep aside
  •  Powder the sugar and keep aside
  •  Separate the Egg white and yellow.
  •  Beat the egg white till it turns snowy
  •  Beat the softened butter.
  •  Add powdered sugar and beat well
  •  Add the egg yolks, flour, cinnamon powder alternatively and mix well.
  •  Add the remaining ingredients also and fold well.
  •  Pour the cake mix to a buttered and dusted cake tin.
  •  Bake for 30 minutes by adjusting the temperature to 180c. (If needed bake for another 10 min)
  •  Once done turn the cake upside down. Cut it when it is a bit cold 

Aardhi Recipe

  • Rice Powder 1 1/2 Cup
  • Milk 1 Lt
  • Coconut (Grated) 1 
  • Grated Sugar 10 spoons
  • Jaggery 1 Cup
  • Ghee
  • Cardamom Powder
Preparing Paala Thalikalu:

  • Take 1/2 cup water and 1/2 cup milk bring it to boil.
  • Add 1/2 cup of rice flour to it.Mix gently see that no lumps are formed.
  • Stir till it is cooked.
  • Remove from heat, let it cool(not so cool).It forms like a thick paste.
  • Take a small amount of paste,apply flour to hands,roll the paste uisng both the palms to form a rice noodle.This is called as Paala Thalikalu.
  • See that the noodle will be not so thin nor thick.
  • Roll all the paste into noodles and keep them aside.
Preparing Aardhi:

  • Boil Milk and keep aside
  • Put the milk on simmer again. Put in the rice powder. Mix well so that no lumps are formed.
  • Add in the coconut as well. Keep on mixing.
  • Add 2 cups of water to this mixture and stir.
  • Now add the prepared Paala thalikalu.
  • Add sugar and then jiggery. Add cardamom powder and ghee
  • Keep stirring till it is of pudding consistency.
  • Remove from heat and serve hot or cold.

Curd Rice

  • 1 Cup Boiled Rice
  • 2 cups of plain yogurt (Curd)
  • 2 Tbsp Oil
  • 1/4 cup milk
  • Finely chopped coriander leaves
  • 1-2 green chilies
  • 1 tsp. chana daal
  • 1 tsp. urad daal
  • 1 tsp. mustard seeds
  • 1 1/2 tsp. finely chopped ginger
  • 2 Tbsp desiccated coconut
  • 1/2 tsp. salt
● In a saucepan heat 2 tablespoonful of oil.
● Add mustard seeds to the oil.
● When the mustard seeds start popping add chana and urad daal.
● After a minute, add in the ginger, coriander and green chilies.
● Sauté them for a minute.
● Take the pan off the gas. Add in the rice.
● Mix the salt and desiccated coconut.
● Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready
to be served

Coconut Rice

  • 400 gm biryani rice
  • 120 gm coconut grated
  • 40 ml ghee
  • Salt to taste
  • 20 gm (minced) coriander leaves
  • 2 gm curry leaves
  • 20 gm Mustard seeds
  • 25 gm black gram dal
  • 25 gm Chana dal
  • 25 gm broken pieces of nuts
  • 6 gm dry red chilli
  • 2.5 gm asafoetida powder
  • Boil rice and keep aside.
  • Fry coconut evenly to a golden color on a slow fire.
  • Heat 3 dessertspoon of ghee. Fry the cashew nuts and remove.
  • Fry the broken pieces of dry chillies, black gram dal, and curry leaves well.
  • Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
  • Serve hot garnished with coriander leaves.