Navratri (Kannada:ನವರಾತ್ರಿ) is a Hindu festival of worship and dance. 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 i.e. female divinity are worshipped.
"The nine forms of Durga" displayed in Benares, Uttar PradeshNine forms of Shakti are worshipped during the Navaratris. The Devis worshipped depend on the tradition of the region.
Durga, the inaccessible one
Bhadrakali
Amba or Jagadamba, Mother of the universe
Annapurna, The one who bestows grains (an) in plenty (purna)
Sarvamangala, The one who gives joy (mangal) to all (sarva)
Bhairavi
Chandika or Chandi
Lalita
Bhavani
Mookambika
In South India, Saraswathi pooja is performed on the 7th day. Eight day is traditionally Durgashtami which is big in Bengal. The 9th day is Ayudha Pooja when everyone gives their tools of the trade -- pens, machinery, books, automobiles, school work, etc. a rest and ritually worships them. They start afresh from the next day, the 10th day which is considered as 'Vijaya Dashami'. Many teachers/Schools in south India start teaching Kindergarten children from that day onwards. Students also pay homage to their respective teachers as they are considered the third god (Maathaa, Pitha, Guru, Daivam - Mother, Father, Teacher & God). On this tenth day of Navratri in October - the holiday of Dussehra or Dasara, an effigy of Ravana is burnt to celebrate the victory of good (Rama) over evil.I Did Pooja at Home and Prepared Aloo Puri,Pulav,kheer and Choley..
Below are the recipes.
Veg Pulav
Ingredients
2 cups Basmati rice
2 tbsp Oil/ghee (you could do 50-50)
Whole garam masala (1 bay leaf, 1 inch cinnamon, 3 cloves, 1tsp fennel seed)
1 small Onion (or half of medium size Onion)
1/2 cup Green beans (you can add more if you wish)
1/2 cup Carrot
1/2 cup Green peas
1 tsp black pepper or Red chili flakes
1 inch Ginger
4 Garlic cloves (mine were big ones)
6-7 Green chili
Salt
4 cups Water
Process
Soak the basmati rice for half an hour or so
Wash and french cut the green beans or you could also use frozen french cut beans, chop the carrots and chop the onion
Make a paste out of ginger, garlic, grenn chili,lemon juice and salt
Heat oil or ghee in a pan, add the whole garam masala
After few seconds add the chopped onion, french cut green beans, green peas, carrot, red chili flakes and salt
Sauté for till the onion are golden color then add the ginger-galic paste, add the garam masala powder and saute for a minute or two
Drain the rice and add it to the pan, mix it gently
Add 4 cups of water and bring it to a boil, reduce the heat to low and cover and cook till the rice is done...and there you have it friends veg pulav!!!
Directions To Use :
Recipe to make the Paneer Makanawala
1 packet of Parampara Paneer Makhanwala Mix
1/2 lb. of Panner cubes or 1.5 cup of and 1/2 cup of peas optional
2 tbsp. butter
2 tbsp. yogurt
1.25 cups of water
1 small tomato (optional)
Minced cilantro or mint to garnish this dish (optional)
Fry the paneer in butter. Mix thoroughly the contents of this packet, water and yogurt in a bowl.- add this to the panner along with the peas and bring to boil. Reduce the heat so that it simmers. Stir occasionally. Simmer until the "gravy" has turned thick. Add tomato. Let the dish simmer on low for a few more minutes. Garnish with herbs.
Ingredients:
1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired
How to make kheer:
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chill
Ingredients:
• 2 Cups plain flour
• 1 tsp Salt
• Water as required
For Filling:
• 4 Boiled potatoes (medium size)
• 3 Green chilies, finely chopped
• 1 tbsp Dry fenugreek leaves
• 1/4 tsp Turmeric powder
• Red chilli powder to taste
• Vegetable oil as needed
• Salt to taste
How to make Aloo Ki Puri:
• Sieve flour and add salt to it.
• Add water and knead it properly to make soft dough.
• Cover it with a wet cloth and keep it aside for half an hour.
• Peel and mash the potatoes.
• Add dry fenugreek leaves and green chillies to it and mix well.
• Combine the remaining ingredients with it & again mix well.
• Divide the dough into small balls and roll one ball at a time in the form of a small puri.
• Put a small quantity of potato mixture over it and close it properly from all the sides.
• Roll it gently into a puri.
• Place it into hot oil for deep-frying till they blow up.
• Puris are ready to serve.
PUNJABI CHHOLE RECIPE
Ingredients:
Cooked Chick Peas or Garbanzo beans 1 can
Garam masala 1/2 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Chili powder 1/2 tsp
Dry Mango Powder 1 tsp
Dry Coriander powder 1 tsp
Finely Chopped Large Onion 1
Salt to taste
Cooking Oil
Chopped Coriander 1 tbsp
Method:
Heat oil in a pan, add onions, ginger garlic paste, and fry until golden brown, add coriander powder, garam masala, and fry for 2 minutes. Now add chick peas, salt, chili powder, 1 cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes. Serve hot with Bhature
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
Rajma Daal
2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
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