Beyond Modaks: How To Repurpose Ganesh Chaturthi Ingredients Into Everyday Dishes
The Ganesh Chaturthi celebrations may have ended, but the festive ingredients often stay behind. There is the extra ukad left after you have made ukadiche modak, a little coconut-jaggery filling that is not enough to make another full batch of modak, leftover puran from puran poli, grated coconut, dry fruits and half-finished packets of sesame or poppy seeds. These are not always leftovers that yo
However, without much stress, the good part is that many of these ingredients can be moved into your regular kitchen routine very easily. If you are also worried about how to utilise the leftovers more efficiently without repeating the same modak or puran poli supremacy, here are some useful ways to finish them without making the kitchen feel like Ganesh Chaturthi is still going on.
Turn Leftover Modak Saran Into Sweet Poha
If you have some saran, the coconut-jaggery filling that is used to stuff modaks, turn it into a quick sweet poha. All you have to do is rinse and drain the flattened rice or poha, and then mix it with the saran while it is still soft. Add a pinch of cardamom powder or crush the pods, whatever you like, and a little ghee to bring out its fragrance.
If you have chopped almonds or cashews, add them as well. The poha turns soft, a bit chewy and aromatic, with the jaggery giving it a warm caramel-like sweetness in every bite. Serve it warm for breakfast or as a light dessert.
Use Ukad For Thalipeeth Or Akki Roti
The ukad left after making the ukadiche modak can be given a savoury twist rather than making another batch of modaks. Crumble the leftover ukad while it is still soft and then mix it with some chopped coriander, green chilli, cumin, grated coconut and salt. Add a little wheat flour if the mixture feels a bit too sticky or difficult to manage and shape.
Pat the little portions directly onto a greased tawa and then cook until you see golden spots appear on both sides. The rice flour gives the flatbread crisp edges and a soft centre. Serve it hot with yoghurt, pickle or the coconut chutney for a hearty meal.
Turn Ripe Bananas Into Mangalore Buns
Bananas received as prasad get ripe quickly, so Mangalore buns are a practical way to use them before they turn too soft. Mash the ripe bananas and mix them with all-purpose flour, yoghurt, sugar and a pinch of baking soda. Let the dough rest before rolling it into thick rounds and then deep-frying until they turn puffed and golden.
The outside has a lightly crisp finish, whereas the centre remains soft, chewy and naturally sweet, which it gets from the banana. Serve the buns warm as an evening snack with coconut chutney or with a cup of hot filter coffee.
Turn Poppy Seeds Into Aloo Posto
The half-finished packet of poppy seeds can be used to make Bengali-loved aloo posto. Soak the poppy seeds for a short span, then grind them with green chilli and a little water to make a smooth paste. Cook the cubed potatoes with a little mustard oil and add the poppy-seed paste once they turn a bit soft.
Let it cook until the mixture turns thick and covers the potatoes without turning too dry. The finished dish has a nutty, earthy taste with gentle heat from the chilli. Serve it with steamed rice for a simple roti or luchi.
Make A Nut Powder For Everyday Milk
A few almonds, cashews, pistachios and saffron strands left can turn out to become a nourishing homemade mix that you can add to milk every day. Lightly toast the nuts, let them cool down thoroughly and then grind them with cardamom to make a coarse powder. Store it in an airtight jar and stir a spoonful of it into warm milk whenever you drink.
You can also sprinkle the mixture over oats, porridge, yoghurt or even kheer. The toasted nuts add richness and a light crunch, while you easily get the daily dose of protein and fibre without any additional steps.
