Recipes for Onam, Ganpati & Eid Milad Un Nabi
Chef: Sanjiv Kumar, Executive Chef, The Fern Goregaon

Onam Recipes

1. Ada Pradhaman
Ingredients:

• Ada (Dry Boiled Rice Flakes): 1 cup

• Water: 1 cup

• Palm Jaggery: 1 cup

• Fresh Coconut Milk: 1.5 cups

• Ghee: 2 tbsp

• Cashew Nuts: 10-12

• Chopped Coconut: 2 tbsp

• Saffron: 1/6 tsp

• Dry Ginger Cardamom Powder: 1/8 tsp

Instructions:

1. Preparation: Wash the Ada thoroughly and strain to dry.

2. Frying: Heat 1 tbsp ghee in a pan on low heat. Fry the cashew nuts and chopped coconut until golden. Set aside.

3. Cooking Ada: In the same pan, fry the Ada with the remaining ghee until golden brown. Add 1 cup of water and cook until half-cooked.

4. Sweetening: Add palm jaggery and cook until dissolved.

5. Final Cooking: Pour in fresh coconut milk and cook for 10-12 minutes. Add saffron and dry ginger cardamom powder and cook for another minute.

6. Garnishing: Serve hot, garnished with fried coconut and cashew nuts.

2. Aviyal Curry
Ingredients:

• Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana): 500 gm

• Turmeric Powder: 1/2 tsp

• Thick Curd: 1/2 cup

• Salt: To taste

• Fresh Coconut: 1/2 cup

• Cumin Seeds: 1/2 tbsp

• Green Chilli: 2

• Coconut Oil: 3 tbsp

• Curry Leaves: 8-10

• Hing (Asafoetida): 1/4 tsp

• Mustard Seeds: 1/2 tsp

Instructions:

1. Preparing Vegetables: Cut vegetables into finger-sized pieces.

2. Boiling Vegetables: Boil the vegetables with turmeric and salt until tender but crunchy. Drain and set aside.

3. Coconut Paste: Grind fresh coconut and green chillies into a coarse paste.

4. Tempering: Heat coconut oil in a pan, add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.

5. Combining Ingredients: Add the coconut paste and cook for a few minutes. Then add the boiled vegetables and cook until the raw coconut smell fades, about 3-5 minutes.

6. Final Touches: Adjust salt and mix in the curd once cooled slightly. Serve with brown boiled rice.

Ganpati Recipe

Kaju Pista Modak
Ingredients:

• Cashews: 100 gm

• Pista: 100 gm

• Raisins: 50 gm

• Roasted Almond: 50 gm

• Sugar: 100 gm

• Milk: 200 gm

Instructions:

1. Prepare Nut Powder: Grind the cashews and pista to make a coarse powder.

2. Cooking Syrup: Heat a pot on medium flame, add 100 gm of sugar and 200 gm of milk. Cook until the mixture starts bubbling. Simmer for 5 minutes.

3. Combine: Add the nut powder and cook for 3 minutes until dry.

4. Stuffing: Chop 50 gm of raisins and 50 gm of roasted almonds. Use this as stuffing for the modaks.

5. Shape Modaks: Form modak shapes using the mixture and the stuffing inside.

Eid Milad Un Nabi Recipe

Zarda Pulao
Ingredients:

• Rice: 1 kg

• Sugar: 150 gm

• Honey: 50 gm

• Ghee: 150 gm

• Refined Oil: 50 gm

• Cashews: 20 gm

• Almonds: 20 gm

• Raisins: 20 gm

• Cherry: 20 gm

• Pista: 20 gm

Instructions:

1. Preparing Rice: Soak 1 kg of rice in water for 30 minutes.

2. Boiling: Boil water and cook the soaked rice for about 15 minutes until 80% cooked. Drain and set aside.

3. Frying Nuts: Heat 150 gm of ghee in a pot. Fry 20 gm of almonds, cashews, raisins, and pista. Set aside.

4. Making Syrup: In the same pot, add 150 gm of sugar and cook until it forms a syrup.

5. Final Cooking: Add the partially cooked rice to the syrup. Top with 50 gm of honey, cherries, and the fried nuts.

6. Dum Cooking: Cover with aluminium foil and cook on low heat for 10 minutes. Let it sit for a few minutes before serving.

Chef’s Quote:

"Celebrating festivals from across India—Onam, Ganpati, and Eid Milad Un Nabi—is a joyful reminder of our rich cultural heritage. Each festival carries unique traditions and flavors that bring people together in celebration. At The Fern Goregaon, we take pride in sharing special recipes that honor these vibrant occasions. Our culinary creations not only reflect the essence of these festivals but also offer a taste of the diverse and delightful cuisine that defines our nation."

— Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon