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September 28, 2019

NAVRATRI PRASADAM RECIPES

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Navratri is a holy Hindu festival where people across the country worship the different avatars of Goddess Durga for nine days. Throughout India, Navratri is celebrated twice a year. The first one is Chaitra Navratri which is celebrated around the onset of summers (March-April). The other one is the Sharad Navratri, which is celebrated around October-November. During the auspicious occasion of Navratri, people avoid indulging in garlic, meat and onion as they are considered to be unholy during these nine days.

The legend has it that “Mahishasura” the mighty demon was a devotee of Lord Shiva. At one point the demon became greedier because of his power, he started killing many innocent people. As a result the trinity gods – Lord Vishnu, Lord Brahma, and Lord Shiva joined hands together and created a female deity “Goddess Durga” to destroy Mahishasura for good.

When “Mahishasura” got glimpse of Goddess Durga, he was mesmerized completely by her beauty and approached her to marry him. But Goddess Durga struck a deal by asking him to fight over a battle to win her. The fight went for 9 days and on the 10th day, Goddess Durga Beheaded Mahishasura and washed away all the evil. Therefore the nine days were thus called as the Navratri and the 10th day came to be known as “Vijayadashami”.


Navratri is celebrated differently across India.  In South india, people have vegetarian meals without onion and garlic. And make some prasadams/naivedyam in evening for nine days. Here I am sharing some of the prasadams that we make in Navratri........



SUNDAL RECIPES: It is a South Indian delicacy with an amazing flavour of grated coconut, asafoetida, curry leaves and mustard seeds. Various sundals can be made with different lentils....


Black Chickpea Sundal
White Chickpea Sundal

Channa Dal Sundal


SWEET SUNDAL RECIPES: This is a sweet version of sundal and is made with cherupayar/greengram and vanpayar/ red cowpeas.


Cherupayar Sweet Sundal

Vanpayar Sweet Sundal


VADA RECIPES: It is a crispy deep fried snack usually made of lentils,whole grains,millets etc.



Mixed Dal Vada


Uzhunnuvada

Masoordal Vada

Parippu Vada

SWEET & HALWA RECIPES: 

Aval Nanachath


Channa Dal Halwa


Rava Kesari


Sooji Halwa

Sukhiyan


Rice Halbai

PAYASAM RECIPES:


Kaddummadura Payasam
Aval/Poha Payasam


Neipayasam

Paalpayasam

Pumkin Payasam


Barnyard Millet payasam

Banana Rasayanam






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September 18, 2019

VEGETABLE KADAI

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Vegetable Kadai is a popular restaurant style side dish that goes well with Phulka, Paratha, Naan or any Indian Bread. It is very easy to make and thus perfect for your everyday meals. With colourful and crunchy veggies like coloured capsicums, carrots, beans and potatoes, it has an appetizing appearence and an evevmore appealing taste.It is a special blend of spices which are roasted fresh and stirred into the curry to give its unique flavor and aroma!






INGREDIENTS:

For Dry Roast:
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Peppercorns 1/2 tsp
Red chilli - 3 to 4

For Roasting vegetables:
Oil - 2 to 3 tsp
Potato - 1
Carrot - 1
Peas - 2 to 3 tbsp
Cauliflower - 10 to 15 florets
Beans - 8
Capsicum - 1/2
Salt - 1/4 tsp
Paneer - 10 cubes

For Curry:
Oil - 2 tsp
Bay leaf - 1
Cumin seeds - 1/2 tsp
Finely chopped Onion - 1
Cube size chopped Onion - 1/2
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Tomato - 2
Salt to taste
Cream 2 tbsp
Garam masala - 1/4 tsp
Kasuri methi - 1 tsp
Coriander leaves - 2 tbsp



METHOD:

1. Dry roast the spices; coriander seeds, cumin seeds, peppercorns and dry red chilies on medium heat for a few minutes, stirring often.

 2. Once they turn slightly brown, turn off the flame and make into a fairly fine powder.

 3. This is the kadai masala, to make this curry.

 4. Also puree the tomato and keep it aside.

5. Heat oil in a pan/kadai on medium heat. Once hot add cube size chopped onion and fry them till light brown. Remove from pan and keep aside.

6. To the same pan/kadai fry chopped capsicum with oil and keep aside. 

7. Also fry paneer cubes till light brown.

8. In the same pan /kadai , heat oil and add chopped vegetables except capsicum. Sprinkle some salt.

9. Mix well, cover and let them cook 70%. Stir in between.

10. Now add capsicum and stir for few mins. Keep it aside.

11. To make curry: In a kadai/deep saucepan, heat oil and once hot, add the bay leaf; sauté for a few seconds and then add cumin seeds.

12. Add finely chopped onion and ginger garlic paste. Fry for few mins till onion becomes light brown.

13. Keeping the flame on low add turmeric powder and red chilli powder. Saute well.

14. Now add tomato puree and saute well.

15. Now add prepared kadai masala and salt. Saute well.

16. Add the roasted vegetables and mix well. 

17. Add required water as per your consistency. Cover and cook until the vegetables are cooked well.

18. At this stage, add fried onion (cube sized) and bell pepper, mix well and simmer the curry for about 1 minute. 

19. Add cream, garam masala and kasurimethi. Saute well.

20. Spicy and mouth-watering Vegetable Kadai is ready to serve.
































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