Happy Vijayadashami to all of you!
Dusshera is also known as Vijayadashami and is a major festival that is celebrated at the end of Navratri every year. It is a celebration of the victory of good over evil.
The Vijayadashami day is the tenth and final day of the Navratri celebrations and is considered auspicious for beginning learning in any field.
In Kerala, Tamil Nadu, and coastal Karnataka, Vidyarambham is a tradition observed on Vijayadashami day, where children are formally introduced to the learning of music, dance, languages, and other folk arts. It involves a ceremony of initiation into the characters of the syllabary. People across the country worship nine forms of the Goddess during Navratri. Mostly in Gujarat people play Dandiya and Garba during the nine days of Navratri while praying to the Goddess. However, in the eastern and north-eastern parts of India people celebrate Durga puja with much pomp and fervor.
Navratri Appam is a recipe that was shared with me my mother .She learnt the recipe from a friend of hers. It looks quite similar to the unniyappam the traditional snack in Kerala. This Vijayadashami this was what we kept as an offering to the Goddess.
1 and 1/2 cup of Raw Rice( soaked in water for about 1-2 hrs)
Jaggery syrup(for sweetness according to taste-I added about 1cup )
2 ripe plantains peeled and sliced
2 tbsp of butter
1 and 1/2 tsp of sesame seeds(black)
3 tbsp of coconut chips
2 tsp of ghee
Wash the soaked rice and add it to the blender. Add in the sliced plantains, butter and grind into a coarse paste. Transfer the mix into a bowl, pour in the jaggery syrup with regard to the amount of sweetness required. In a skillet fry coconut chips and black sesame seeds and pour into the batter. Mix and leave it to rest for about 4-5 hrs. If you really want to cut down the time mix in 1 tsp of baking powder.
Normally, I would prefer to let it ferment a bit on its own. Once the batter is ready, heat a pan with oil.I have used the Unniyappam pan here to have them all of the same shape and size. Once the oil is hot, pour in the batter and cook it on both sides . Once they turn golden in color, drain them of the oil into a colander or on paper towels.
Serve them warm!
This was my offering for Vijayadashami today for the Puja!
It’s strange how you meet up with new people every day in your life .There are moments when you feel that you are at the verge of existence but its inspiring how a total stranger can create a new character in your life …Its a similar kind of experience that I had travelling for the research of my new books.Its pretty much amazing to see that there are people in the villages who love what they do in their life despite facing day to day crisis.
Dal pakwan has always been one of the highlight recipes from my recipe diary .Its traditionally a very famous Sindhi breakfast .Recipes have always been a fascination and their collections a hobby .May be I might have got that from my mother .During school days I fancied clipping out all the recipes that had fancy photos.Its crazy how I used to stick them up in a diary and try to try them out on weekends.My kids are the ones who have taken up those crazes now all they would love to do on a holiday is to cook something of their own .I guess I have two budding foodies all set to conquer my kitchen …
- 1/2 cup of chana dal /chick pea lentils soaked for 30 mins
- 1/2 tsp of turmeric powder
- 1tbsp of oil
- 1/2 tsp of dry mango powder
- 3-4 green chillies chopped
- 1/2 tsp of red chilli powder
- 1/2 tsp of cumin seeds
- 1 tbsp of onion finely chopped
- 1 tsp of tamarind extract
- coriander leaves
- salt to taste
- For Pakwan
- 1 cup of All purpose flour
- 1/2 tsp of cumin seeds
- 1tsp of oil
- Salt to taste
- oil for deep frying
- Wash and pressure cook the lentils with turmeric powder, water and salt to taste for about 5-6 whistles.Once cooked slightly mash the lentils with a wooden spoon . Heat oil in a wok , fry cumin seeds and green chillies .Add in chilli powder and dry mango powder .Make sure that you stir and keep it on low flame so that you are not burning the powders. Stir in the cooked lentils and turn off the flame .Garnish with chopped onions and coriander leaves.
- For the pakwans, mix salt , flour , cumin seedsin a bowl .Pour in water slowly and knead it into a dough .You can also add a teaspoon of oil to the dough to smoothen out the dough .Let the dough sit for about 10-15 minutes.Divide the dough into balls and roll each ball into discs.Prick with a fork on the rolled out dough . Heat oil in a wok and deep fry the pakwans till they are golden and crisp.
- Serve warm with dal .
A few more days to go for the school spree to start off…and back to the busy bee schedules. It was wonderful to be at my hus’s house to celebrate Vishu. As usual a wonderful get together with my co-sisters nephews and nieces. Being married into a joint family the best part is when you all come under one roof for celebrations. Kids have a blastJ. Being in Munnar and getting used to the cool climate the hardest part of moving over to tropical parts of Kerala during the summer really gets on your nerves.
The start of Summer and you find Watermelons all piled up in most fruit shops and road sides. These bright red fleshy beauties makes you crave for more..Todays post is on Watermelon Popsicles..I have had the moulds for quite some time in my cupboard…..so the start of summer was a good excuse to set off my batch of popsicles..
- 2 cups of watermelon cubes desseded and de-skinned
- ½ cup of sugar
- Juice of ½ lemon
- Blend the watermelon cubes, sugar and lemon juice in a blender to make watermelon
- Pour the juice in to the moulds and freeze them till they are set.
- Once freeze slightly pour hot water over the mould and de mould them by pulling the
- Enjoy licking and slurping over your watermelon popsicles…
Its in the midst of Feb and I am reminded of the climate during the months of Dec & Jan in Munnar…its been pretty cold for the past weeks .There were nights when the temperature dropped down to minus 2 and 3 and that’s pretty unusual during this month.The laziest part of all is getting up in mornings to go to school ..phew…:P when you just wish to stay curled and cuddled in the warmth of your quilt in bed..and ur alarm goes beep beep..ahh..:(
I was recently featured in the Deepika news portal..
Green peas is quite in season ..so thought of posting my fav Peas uppuma recipe..which is a great time saver and is ready in a jiffy..;)
Green peas Uppuma
2 cups of Semolina
5 cups of water
1 cup of green peas
2 tbsp of ghee
1/2 cup of grated coconut
7 green chillies chopped
2 large onions chopped
1tsp of mustard seeds
a pinch of asafoetida
Coriander leaves chopped
1 tsp of lemon juice
Salt to taste
Roast semolina in a teaspoon of ghee till light golden brown and separate.Heat a wok, pour oil or ghee, splutter mustard seeds, saute green chillies and onions till the onions caramelize.Add in the green peas , fry them a little , pour in the water, let it simmer, add in salt to taste , asafoetida and let it cook.Once cooked , add in the semolina , stirring continuously .Add lemon juice , stir well and cover and leave on low flame for five minutes.When done turn off flame mix in chopped coriander and grated coconut and serve .