Chef Jaiprakash Bhatt Shares Festive Recipes For Onam And Ganesh Chaturthi

Ganesh Chaturthi and Onam are two significant festivals celebrated in the country. The 10-day festival will want you to make something different and unique each day to keep the festive spirits high. But after a while, it’s only natural to get out of ideas. If you’re looking for traditional recipes, but with a twist, you’re at the right place.

Whether you’re looking for Kerela-special dishes for the harvest festival or traditional sweets for Ganpati Bappa, Slurrp interviewed Chef Jaiprakash Bhatt, the Executive Chef at Hotel Royal Orchid Bangalore to get you some unique recipes. So, from Onam Sadhya to preparing an authentic Prasad for Ganesh Chaturthi, here are some out-of-the-box recipes for you to try.

• 1 cup rice flour
• 1 tbsp clarified butter (ghee)
• A pinch of salt
• 1 cup water

For the filling:

• 1 cup fresh rhubarb, finely chopped
• ½ cup jaggery, grated
• ½ cup shredded coconut
• 1 tsp matcha powder
• ½ tsp cardamom powder

Instructions:

Prepare the dough:

1. Boil the water with a pinch of salt and 1 tablespoon of ghee. Once the water starts boiling, lower the heat and gradually add the rice flour, stirring continuously for 2-3 minutes until it comes together to form a dough. The dough should not be too soft or sticky.
2. Let the dough rest for about 10 minutes to cool slightly.
3. Once the dough is cool enough to handle, transfer it to a clean surface and knead it for a few minutes until it becomes smooth and pliable.

Prepare the filling:

1. Cook the rhubarb in a pan until it begins to soften.
2. Add the grated jaggery to the pan. Stir continuously until the jaggery melts completely and combines with the rhubarb. This will take about 2-3 minutes.
3. Stir in the shredded coconut, matcha powder, and cardamom powder. Mix well to ensure everything is combined evenly. Remove from heat and allow it to cool completely.

Shape the Modak:

1. Grease your palms with a little ghee to prevent sticking. Take a portion of the dough and flatten it into a small disc, about 2-3 inches in diameter.
2. Place a spoonful of the rhubarb-matcha filling in the centre of the dough disc.
3. Carefully bring the edges of the disc together over the filling to form pleats. Pinch the top to seal and shape it into the traditional Modak form.
4. Steam the Modaks in a steamer for 10-12 minutes. The Modaks are done when the dough turns glossy and the texture becomes firm.

Also Read: Onam Flavours Across North Vs South Kerala: Chefs Explain Traditions & Recipes

Turmeric And Mustard Marinated Paneer With Taro Root Confit (Cherri Kizhangu Paneer) 

Ingredients:

• 200 g Paneer
• 2 tsp coconut oil
• 100 g taro root (cheru kizhangu)
• 1/2 tsp turmeric powder
• 1 tsp ginger garlic paste
• A  few curry leaves
• 1/2 tsp crushed black pepper
• 1/2 cup coconut milk
• Salt to taste
• 1 tsp mustard seeds

Instructions:

1. Marinate the paneer with turmeric, mustard seeds, ginger garlic paste, and salt for 10 minutes.
2. Heat coconut oil in a pan, add curry leaves, and sauté for a minute. Then, add taro root cubes and cook on low heat until golden and tender, about 20 minutes.
3. Add the marinated paneer and sauté until golden on all sides.
4. Add coconut milk and crushed black pepper, and simmer for 5 minutes to meld the flavours.
5. Serve hot, garnished with fresh curry leaves, and pair with idiyappam.