Navrathri festival

  (Pooja room in my house)

(Courtesy for details :Wikipedia)

The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The 10th day is commonly referred to as Vijayadashami or Dussehra.

The beginning of spring and the beginning of autumn are two very important junctions of climatic and solar influence. These two periods are taken as sacred opportunities for the worship of the Divine Mother. The dates of the festival are determined according to the lunar calendar.

Navaratri represents celebration of Goddess Durga, the manifestation of Deity in form of Shakti [Energy or Power]. The Navaratri festival or ‘Nine Nights festival’ becomes ‘ten days festival’ with the addition of the last day, Vijayadashami which is its culmination. On all these ten days, the various forms of Mother Mahisasura-mardini (Durga) are worshipped with fervor and devotion. 

Navaratri is celebrated in different ways throughout India.In Kerala, three days: Ashtami, Navami, and Vijaya Dashami of Sharad Navaratri are celebrated as Sarasvati Puja in which books are worshiped. The books are placed for Puja on the Ashtami day in own houses, traditional nursery schools, or in temples. On Vijaya Dashami day, the books are ceremoniously taken out for reading and writing after worshiping Sarasvati. Vijaya Dashami day is considered auspicious for initiating the children into writing and reading, which is called Vidyarambham. Tens of thousands of children are initiated into the world of letters on this day in Kerala

In our part of Kerala, we have different poojas done in temples on all nine days. Also the town will be decorated with lights and flowers all over. Some temples will have concerts and it is during this time that the kids learning classical music or dance do their "arangettam" on stage in front of God.This marks the auspicious beginning to their mastered Art form. Though kids celebrate the three days well as they do not have to study , they also learn the traditional aspect of it and dutifully observe the fasting on those days.  I remember - when I was a kid my dad's mother used to do pooja of books  not only for the family members but our neighbours too. The lamp is kept lit from the day we keep the books for pooja the Navami day when we take it . On the navami day our house will be full of kids- cousins and neighbours and we start a new beginning to our academic as well as learned arts on that day.

We also prepare some special prasadhams on this day. My family usually prepares Dal kichadi, rice kheer, peanut powder, poha, puffed rice, sugar balls , jaggery , sliced coconut pieces, sugar cane,banana ,dry fruits etc. 

Carrot payasam

I had never heard this recipe until one of our famnily friends in Warsaw invited us for dinner one day. Their parents were at home and her mom made a wonderful carrot kheer as dessert after the yummy and filling meal. I was half willing to have it full as she had given a whole glass of it. But when I tasted it we both could not resist but drink it whole leaving behind the fact that our tummy was really full with a heavy dinner. She taught me this recipe. When I returned to India , my newly wedded aunt had visited me and I wanted to cook her something special. I decided to try this one out and made it. Everyone including her liked it and it was over in a day. Its simple to make too with very less ingredients. So try it out. Am sure both adults and kids would love it. 

Serves 4

INGREDIENTS:

• Carrots- 6 long ones
• Sugar- 1.5 cup
• Cardamom powder- 1/4 teaspoon
• Milk (whole)- 3 cups
• Ghee- 1 tablespoon
• Cashews and raisins to garnish

How to Prepare:

Step 1: Cut the carrots to big chunks and microwave for 6 -8 minutes. This is to get the carrots well cooked without any water oozing out . You can also pressure cook it for a whistle without adding too much water.

Step 2: Grind it to a smooth paste in a blender adding three spoons of milk. 

Step 3: Boil 2 cups whole milk till it reaches bubbling stage.

Step 4: Add the smooth carrot paste and mix well . Cook till the carrots are well cooked.  Add the sugar and mix and cook well till done. add Cardamom powder and switch off flame. 

Step 5: Heat ghee and saute cashews and raisins .Add to the cooked payasam. Serve hot or chilled. Both ways is tasty.

Yellow moong dal curry- Kerala style

This is a very simple yet tasty dish which goes well with boiled rice . It is made in a slightly south kerala style

The taste of it can be compared to the dal curry we get for the first course in the kerala meals to be had with ghee. It is very simple to make and is a yummy side for rice. Very good for bachelor cooking or for newly weds who had not entered kitchen much. 

Serves 4

INGREDIENTS:

• Yellow Moong dal- 1 cup (Cherupayar parippu)
• Turmeric powder- 1/4 tablespoon
• Salt as needed
• Grated coconut- 1/4 cup
• Green chillies- 3 
• Cumin seeds- 1/4 tablespoon
• Garlic- 2 pods
• Coconut oil - 2 tablespoons
• Curry leaves- 4
• Shallots- 4 sliced thin
• Whole red chillies- 2

How to Prepare:

Step 1: Pressure cook Moong dal with salt and turmeric powder for one whistle.

Step 2: Grind together grated coconut with green chillies, cumin seeds and garlic pods to a smooth paste.

Step 3: Add this coconut paste to the cooked dal mixture and cook well to form a gravy. 

Step 4: Add little coconut oil to a small pan, add mustard seeds and curry leaves. add whole red chillies and then shallots. saute till it turns golden brown.

Step 5: Add the seasoning to the cooked gravy. serbe hot with boiled rice and a spoon of ghee.

Mango lassi

This is a soothing cold drink which comes to your relief in hot summer days. I had the opportunity to have this drink from an Indian restaurant in Indianapolis after a heavy dinner .When my hubby ordered this drink I wondered why it could be this special . But when they served it and I tasted it from his share I couldnt resist taking more servings. I searched for its recipe after reaching home and tried it . It came really good and know what its easy and simple to prepare too. 

Serves 2

INGREDIENTS:

• Mango pulp- 1 cup
• Yoghurt- 1 cup
• Milk - 1/2 cup
• Sugar- 3 tablespoons
• Cardamom powder- 1/4 tablespoon
• Ice cubes- 3 

How to Prepare:

Step 1: Blend all ingredients together adding ice cubes . Chill it till use.

Tapioca curry

This is also an authentic dish of kerala. Normally it is prepared by just cooking the tapioca pieces in turmeric salt and chilly mix and then served with a spicy fish gravy or an onion tomato gravy which is prepared spicy like salsa. That combination also is a must see item in almost all tea sops and restaurants in Kerala. Although it is a non fatty food with regard to oil consumption it has a reasonably good amount of carbs and hence not so advised for a heavy consumption by diabetics and those who are looking forward to reduce weight.

Serves 4

INGREDIENTS:

• Tapioca - 5-6 big pieces
• Salt as needed
• Turmeric powder- 1/4 tablespoon
• Red chilly powder- 1/2 tablespoon
• Slit green chillies- 3 
• Mustard seeds- 1 tablespoon
• coconut oil- 1 tablespoon
• Grated coconut- 2 tablespoons
• Shallots/pearl onions- 3 chopped 
• Whole red chilly- 2
• curry leaves to garnish
• Cumin seeds/jeera- 1 tablespoon

How to Prepare:

Step 1: Cut and clean the tapioca and keep it immersed in lightly salted water for 20 minutes to clean it well. Cut it into small chunks or into your desired shape and sizes.

Step 2: Pressure cook it for one whistle.adding two cups water and little salt , turmeric powder ,red chilly powder and slit green chillies.

Step 2: Grind the coconut with cumin seeds and shallots . 

Step 3: Add the coconut mix to the cooked tapioca and cook well . 

Step 4: Heat little coconut oil in a small pan and splutter mustard seeds. Add the whole red chilly and curry leaves. Add it onto the cooked gravy and mix well. 

Step 5: serve hot as evening snack or with rice or as light dinner.

Chicken puffs

This is one of my favorites in Bakery items available in kerala. Any puffs veg eggs or chicken is welcome any time for me. I was starting to miss this items ready availability after I reached USA but my friend Sowmya saved me by giving this recipe and tips. After that I started making it for parties I host and also as evening snack when both of us are really craving for it. Here its very simple and quick thing to do. We get the ready made puffs sheets in the frozen section of any grocery store and we can fill it with our favorite masala , baking also takes just 20 minutes, so its all quick simple and easy.

In this recipe I have not provided the detailed illustration for the steps in procedure . You can refer my vegetable puffs for the same. There I have provided full details with pictures.

For the filling here I have taken chicken masala . You can take any left over chicken masala you prepare at home but it should be dry with no gravy and also must contain very less oil- this helps prevent leakage from the puffs while it is getting baked in the oven. For this recipe I have prepared a special masala with minced chicken .It is easy to fill and tasty to eat above all simple to make.

This is a very easy preparation . It is a good dish to keep ready incase you are expecting any guests. It can be served with chappathy or rice as the main course . It can be also converted easily to a filling for puffs or mixed with boiled potatoes for cutlets which makes two good evening tea snacks. So its a very flexible dish for any item any time of the day. Here I have prepared it in my own style as I wanted to make a chicken puffs for weekend tea snack. I just prepared the filling the previous day and would just stuff and bake it when we are ready to have it the next day. It is fully cooked chicken and with no coconut added, so it would remain in fridge for a couple of days.

Serves 4

INGREDIENTS:

• Chicken pieces- 20 bite sized pieces (I used boneless chicken thighs)
• 2 medium onions- sliced thin and long
• 1 medium tomato- chopped fine
• Ginger garlic paste- 2 tablespoons
• Turmeric powder- 1 tablespoon
• Red chilly powder- 2 tablespoons
• Coriander powder- 2 tablespoons
• Garam masala powder- 1 tablespoon
• Salt as needed
• Pepper powder- 1 tablespoon

How to Prepare:

Step 1: Marinate the chicken pieces with all masala powders for 30 minutes. Boil it till is is well cooked.

Step 2: Allow to cool and grind the pieces alone to get it in minced form.Save the stock for use in the gravy preparation later. Keep aside.

Step 3: Heat oil, add cumin seeds. Add sliced onions and saute till it turns transparent. add ginger garlic paste and saute till it is done. Add the chopped tomatoes and saute till it is done.

Step 4: Add little of the stock water to it and cook well.

Step 5: Add the minced chicken to it and mix well. Add little more stock water and cook well.Adjust salt . Add pepper powder .

Step 6:Stir well till it turns dry. Garnish with coriander leaves. Serve hot with chappathy , rice or use as filling for puffs or for cutlets.


Puffs preparation:

Thaw the puff pastry sheets for 40 minutes. Sprinkle some all purpose flour on the smooth counter top or cutting plate.. Unfold the sheets carefully and sprinkle some flour on it . Carefully flatten it using a rolling pin. Cut in desired shapes and sizes and fill it with the chicken masala. fold it and seal with drop of water at the edges. Grease a baking sheet and place the puffs at an inch distance. Bake it at 400F for 20 minutes .

Chicken flavored rice

 

This is my own recipe. Infact I was running out of time for a lunch preparation one weekend and we were both hungry too for a heavy lunch. I checked my fridge and there I saw some minced chicken masala I had prepared for chicken puffs. I also had two cups of the biriyani rice bought from kerala. So I thought why not make a ghee rice and mix it with this masala and try out . I did it and it came perfect, we enjoyed it.


INGREDIENTS:

For the Rice:

• Biriyani rice - 2 cups (I used jeerakasala rice but u can use basmati too and prepare it in the same style you do for pulav)
• Salt as needed
• Ghee- 2 tablespoons
• Spices- clove cardamom and cinnamon

How to prepare :

Step1 : Wash and soak the rice for 30 minutes. Drain it completely.

Step 2: Saute it in ghee till a nice aroma comes. immediately pour in 4 cups boiling water, salt and spices and cook till done. You can pressure cook for one whistle.

This is a very easy preparation . It is a good dish to keep ready incase you are expecting any guests. It can be served with chappathy or rice as the main course . It can be also converted easily to a filling for puffs or mixed with boiled potatoes for cutlets which makes two good evening tea snacks. So its a very flexible dish for any item any time of the day. Here I have prepared it in my own style as I wanted to make a chicken puffs for weekend tea snack. I just prepared the filling the previous day and would just stuff and bake it when we are ready to have it the next day. It is fully cooked chicken and with no coconut added, so it would remain in fridge for a couple of days.

Step 3: After the rice is done, mix the minced chicken masala (Method provided below) to the rice and serve hot. You can garnish with raisins and cashews sauted in ghee if preferred. 

Serves 4

For the masala:

• Chicken pieces- 20 bite sized pieces (I used boneless chicken thighs)
• 2 medium onions- sliced thin and long
• 1 medium tomato- chopped fine
• Ginger garlic paste- 2 tablespoons
• Turmeric powder- 1 tablespoon
• Red chilly powder- 2 tablespoons
• Coriander powder- 2 tablespoons
• Garam masala powder- 1 tablespoon
• Salt as needed
• Pepper powder- 1 tablespoon

How to Prepare:

Step 1: Marinate the chicken pieces with all masala powders for 30 minutes. Boil it till is is well cooked.

Step 2: Allow to cool and grind the pieces alone to get it in minced form.Save the stock for use in the gravy preparation later. Keep aside.

Step 3: Heat oil, add cumin seeds. Add sliced onions and saute till it turns transparent. add ginger garlic paste and saute till it is done. Add the chopped tomatoes and saute till it is done.

Step 4: Add little of the stock water to it and cook well.

Step 5: Add the minced chicken to it and mix well. Add little more stock water and cook well.Adjust salt . Add pepper powder .

Step 6:Stir well till it turns dry. Garnish with coriander leaves.

Minced chicken masala

This is a very easy preparation . It is a good dish to keep ready incase you are expecting any guests. It can be served with chappathy or rice as the main course . It can be also converted easily to a filling for puffs or mixed with boiled potatoes for cutlets which makes two good evening tea snacks. So its a very flexible dish for any item any time of the day. Here I have prepared it in my own style as I wanted to make a chicken puffs for weekend tea snack. I just prepared the filling the previous day and would just stuff and bake it when we are ready to have it the next day. It is fully cooked chicken and with no coconut added, so it would remain in fridge for a couple of days.

Serves 4

INGREDIENTS:

• Chicken pieces- 20 bite sized pieces (I used boneless chicken thighs)
• 2 medium onions- sliced thin and long
• 1 medium tomato- chopped fine
• Ginger garlic paste- 2 tablespoons
• Turmeric powder- 1 tablespoon
• Red chilly powder- 2 tablespoons
• Coriander powder- 2 tablespoons
• Garam masala powder- 1 tablespoon
• Salt as needed
• Pepper powder- 1 tablespoon

How to Prepare:

Step 1: Marinate the chicken pieces with all masala powders for 30 minutes. Boil it till is is well cooked.

Step 2: Allow to cool and grind the pieces alone to get it in minced form.Save the stock for use in the gravy preparation later. Keep aside.

Step 3: Heat oil, add cumin seeds. Add sliced onions and saute till it turns transparent. add ginger garlic paste and saute till it is done. Add the chopped tomatoes and saute till it is done.

Step 4: Add little of the stock water to it and cook well.

Step 5: Add the minced chicken to it and mix well. Add little more stock water and cook well.Adjust salt . Add pepper powder .

Step 6:Stir well till it turns dry. Garnish with coriander leaves. Serve hot with chappathy , rice or use as filling for puffs or for cutlets.

Chick peas sundal

This is an easy nivedhyam preparation. It is made with chick peas ( kabooli channa) or any pulses like green gram, kala channa (kadala) etc. The procedure is same for all -first step being the cooking of the pulses and second step seasoning which uses the same ingredients. For navrathri and for ganesh chathurthi this is the same nivedhyam. 

Serves 4

INGREDIENTS:

• Chick peas- 2 cups
• Mustard seeds- 1 tablespoon
• Uradh dal- 1 tablespoon
• Grated coconut- 2 cups
• Curry leaves to garnish
• Whole red chillies- 3
• Salt as needed
• Turmeric powder- 1/2 tablespoon

How to Prepare:

Step 1: Pressure cook the chick peas adding salt , turmeric powder and enough water for four whistles.Drain the water and keep aside. 

Step 2: Heat oil in a pan, splutter mustard seeds add uradh dal and curry leaves. Add broken whole red chillies. Saute well. 

Step 3: Add the cooked channa and stir well. Add grated coconut and mix well again.

Coconut Rice

This is a very traditional preparation which is very tasty and simple. It is usually prepared as nivedhyam if there is any auspicious occasion.I had a satsang at my place last week and for that I had invited few of my close friends here . I was thinking about the nivedhyam for that when this idea clicked me and it was not just simple to make but very much liked by kids and ladies .

Serves 4

INGREDIENTS:

• Basmati rice - 2 cups
• Grated coconut - 2 cups
• Ghee -2 tablespoons
• Cashews and Raisins- 1/4 cup
• Uradh dal- 1 tablespoon
• Mustard seeds- 1 tablespoon
• Channa dal- 1 tablespoon
• Curry leaves to garnish
• Salt as needed

How to Prepare:

Step 1: Cook basmati rice adding, 2.5 cups water, required amount of salt and a pinch of sugar. Keep aside. 

Step 2: In a pan heat ghee , add mustard seeds and let it splutter. Add channa dal and uradh dal and let it cook  Add curry leaves. Add the grated coconut and saute till it leaves all moisture ,becomes dry and light brown. 

Step 3: When it is almost done add the cooked rice and mix well. 

 Step 4: Heat ghee, add cashews , raisins and sliced coconut pieces

Step 5: Add the sauted ingredients to the rice and mix well.