Deepavali/ Diwali 2011-Laxmi Puja

Happy Deepavali to all my relatives, friends and my fellow bloggers. One of the big festivals celebrated widely throughout India, is on 26th October this year.Festival of lights popularly known as Naraka Chaturdasi in south India is on 26th October, followed by Amavasya  which is auspicious for the Laxmi Puja to be performed in the evening of the Amavasya during pradosh kaal every year, is also on 26th October. Dantaras or Dana Thriyodasa is on 24th October.
The "Ganga Snanam'  marks the importance in Deepavali for south Indians. The sacred oil bath is taken in the early hours when Chaturdasi thithi prevails. This year the chaturdasi is upto  3.50AM (IST) and  4.44AM(PST).
Within India there is difference in Sun rise time in each state. The Sunrise in Chennai is earlier by 11minutes when compared to Hyderabad. So the Chaturdasi is upto 3.39 AM in Chennai.
The Thriyodasa thithi is from 9.32AM on 24th October till 7.14AM on 25th October. Purchase of Gold, Silver during this time is considered to bring prosperity and puja is performed in all the shops.
The Laxmi Puja performed on Deepavali day in homes and shops is based on the Pradosh Kaal and the apt Muhurth/Muhurtham is fixed. This year the Muhurth is during 5.48pm to 8.12pm (IST - in Hyderabad). It is auspicious to perform Ganesh, Laxmi and Kubera puja during the stable Taurus Muhurtham which is from 5.56pm to 7.51pm (IST -in Hyderabad) The sunset is 3 minutes earlier in Chennai. So the muhurtham starts at 5.45pm to 8.09pm. The muhurtham is from 6.07pm to 8.31pm (PST) as per sunset in Western parts of USA.
The Nishith Kaal  muhurth is auspicious to recite stotras and mantras for Godess laxmi which is from 8.13pm to 10.37pm (IST), that is, next 2hrs and 24min after Padosh Kaal. Sri Sukhtam and Sri Sthuti should be recited.
The Laxmi puja can be performed following the procedure given in many sites in English and tamil audio too.
Kubera puja when done along with laxmi puja is preferred. Since it is festival of lights. Puja to vilakku can be done chanting Laxmi Ashtotharam with kumkum. Kubera will be pleased if a simple prasadam is offered like  Panchambridham. Rose flower can be used for pujai. Normally the Archanai is done with coins chanting Kubera Ashtotharam.
Coming to preparing Bakshanam for Deepavali, they are less when compared to Gokulashtami. I am not a person who can give recipes for sweets and savories as I don't make them frequently. When it comes to making for festival, yes I do make without missing the tradition. For deepavali the lehyam/marundhu is a must.  'THERATTI PAAL" sweet and a savory will be made a day before and offered to God in the morning of deepaavali. None of those will be tasted till it is offered to God. The Mittai Bandars will be in full swing with variety of sweets of regional fame and the popular joints will offer preparation made with pure ghee.

Om Sreem Kreem Iim Kubera Laxmai Kamala Daarinyai Danaakarshinnai Swaahaha

Om Yaksha Raajaya Vidhmahe Alagadeesaya deemahi Thanno Kubera Prachodayath

Om Yakshaya Kuberaya Vyshravanaya Dhana Daanyaadhi Pathaye
Dhana Dhanya Sammruthim Me  Dehi Tapaya swaha

                                   

Vegetable saagu/ Hotel style saag

 Navrathri  was celebrated very well, and we are all looking forward for Diwali festival. After a fortnight of desciplined routine now I am getting back to the normal cooking using onion, garlic and spices in daily menu. A change in food preparation and eating differently is always welcomed.
I am very happy to share this link as it is a very delicious side dish for rotis/chapathi and an authentic recipe. It is a pleasure to come across a recipe(while browsing), which is stated to have been tried by the blogger and  it tastes the best like a hotel preparation. I made this a couple of times and it was liked by all the family members. After trying different types of side dish for rotis, and when I was looking for a variation,  I got to know this and tried immediately. The method was different from any other kurma/saag and it tasted so good without using  ginger and garlic. I was not aware that we get saagu powder in the store. But as mentioned by her I prefer home made powder. I am posting the link here for the recipe and  I am sure the picture posted will definitely  tempt the viewers to try this recipe as it did to me. I am also posting the picture of my preparation.
http://authenticfooddelights.blogspot.com/2011/07/hotel-style-vegetable-sagu.html

I am sure this will be tried by  my other family members who are also taste lovers and I already got a comment that this tastes like the side dish given in south India for Barotta. I am going to taste that when I visit Chennai next time.

Vijaya Dasami-2011

This year Vijaya Dasami is on 6.10.11, on the ninth day of Navrathri. Last year I posted about the way this festival is celebrated particularly in Andhra Pradesh, in Hyderabad region. As Mahalaxmi pujai is considered auspicious to be performed on Dasami day, I wish those who can get the leaves (Jembi) keep them ready and perform Ashtothara Archana to Goddess Laxmi on Vijaya Dasami day, and offer Rassaanam as prasadam for dasami for Annai, along with other festival menu. Muthaarathi is taken in the evening to Devi(Durga,laxmi and saraswathi) to mark the end of nine day pujai. Golu bommai can also be moved that night along with kalasam (if placed).
On Durgaashtami  day doopam in the evening is offered to Goddess. Normally Naar doopam (coconut coir) is preferred.
I am posting the picture of the 'Jembi' leaf and also the stem with which I performed pujai. I dont know the botanical name of the leaf. It is beleived that the Pandavas kept their weapons under this tree and Vijaya Dasami marks the  celebrations of the victory of the war. The leaf is considered as Gold and in Telengana they greet each other giving this leaf - calling it " Bangaram". This is really a rare leaf sold just a day before and as precious as Gold now. I am happy and proud to follow and know more about our tradition. I am sure by sharing we can unveil the in-depth meaning  behind every custom followed in our culture.

Let us all seek the blessings of all the three Ichaa sakthi, Kriyaa sakthi and Gyana sakthi aspects of Devine feminity and have all round success in our lives by praying nine days and also on Dasami day, Devi in Sivasakthi roopam symbolising the sakthi as  MAHASAKTHI.

NAVRATHRI-2011 THIRD THREE DAYS CHART (4.10.11 TO 6.10.11)

VAAKDEVYAICHA VIDHMAHE BRAHMAPATHNAICHA THEEMAHI THANNO VAANI PRACHODAYATH

Goddess Saraswathi is worshipped on the last three days of Navrathri. Saraswathi aavaahanam and pujai are done on the day when Moola star is there.This year on sixth day of navrathri on sapthami thithi Moola star starts from 9.45am (IST) and 10.30am(PST). So on that day both Lakshmi and saraswathi will be worshipped. The aayudha pujai and Navami pujai which is important in Navrathri is known as Saraswathi pujai which falls on Navami (5.10.11) this year. Books and Suhasini (sumangali) pujai takes priority on that day.

This custom is followed all over, even if the practice of Golu is not followed in some houses. Apart from the Kizhamai prasadam, venpongal, coconut rice and kalkandu rice are offered to please the Goddess on Saptami, Ashtami and Navami respectively. Kanya Pujai is given importance during all the nine days, and Goddess Durgai is worshipped in Nine forms as NAVA DURGA. So each day  is dedicated to an Avatar of MAHA DURGA and worshiped in her incarnation as Devi Shailaputri, Devi Brahmacharini,Devi Chandraghanta,Devi Kushmanda, Devi Skandamata, Devi Kaatyayani, Devi Kaalratri, Devi mahagauri, Devi Siddirathri.
The chart giving details for the third three days is given below.
https://docs.google.com/spreadsheet/ccc?key=0AlPi-SCjGqUXdEowRDY0LWk3MWt3bjk2dnNvRzVVWHc&hl=en_US#gid=0
 Click the link to view the chart.
The kolam for seventh, eighth and ninth day are given below:

THITTAANI WITH MALAR(FLOWER)
KOLAM FOR DAY SEVEN

PADMAM WITH KAASU(COINS)
KOLAM FOR DAY EIGHT

AAYUDHAM WITH KARPOORAM
KOLAM FOR DAY NINE  

Kizhamai prasadam  for Tuesday is pongal. Wednesday prasadam repeats as Kadamabha saadam. If we are preparing coconut rice on that day kadambha saadam can be omitted. The link for Venpongal is given below.

Venpongal for Tuesday

http://hemakrish-beshanaindiansamayal.blogspot.com/2010/01/gama-gama-pongal.html

NAVRATHRI - 2011 CHART FOR SECOND THREE DAYS (10/01/11 TO 10/03/11)

MAHADEVYAICHA VIDMAHE VISHNUPATHNAICHA THEEMAHI THANNO LAKSHMI

PRACHODAYATHU

SARVA CHAITANYA ROOPAAM THWAAM AADYAAM VIDYAAM CHA THEEMAHI BHUDIR GYANA PRACHODAYAATH

                                   

Mahalakshmi is worshipped on all ten days during Navrathri including Dassera. But second three days in nine days are meant for lakshmi pujai. She will be pleased with simple offerings like Sakara saadam,Paal saadam and Kalkandu saadam. Lakshmi Ashtothara namam, Sahasranamam and Kanakadaara stotram and Sri Suktham can be chanted on these three days.  Lakshmi Dwadasa Nama stotram is considered good. The kolam for fourth, fifth and sixth days are given below. Prasadams pertaining to the Days are also posted. I like to share my views regarding some columns in the chart. I included Navagraha offerings in the chart duly following the Day from 1st day of navrathri. The Danyam for Budha is Payiru(moong) so we can make payiru sundal on day one. Like wise followed by other days. Where sundal cannot be prepared with the danyam for Sukra (on friday) and Sun(on sunday) I try to include Mochai (if available) on Friday in other form like in koottu or kuzambhu, and wheat rava in sakarai pongal in small measure (2 tsp)  on Sunday. After 7th day of the week, when wednesday repeats, make prasadam for Rahu and next day kethu. This year we need to offer kethu prasadam on dassera. Making other types of sundal  can always be done as per one's own desire and convenience because choice of sundal available as per navagraha are Payiru (moong), Karruppu kadalai, and Thuvarai  alone. Here is the link for the chart for second three days.

https://docs.google.com/spreadsheet/ccc?key=0AlPi-SCjGqUXdFlfSVJnT2xzNVhnb2JiZWgyV2FRLVE&hl=en_US#gid=0

The chart giving details is given in a spread sheet. Click the link to view the chart.

Kolam for fourth,fifth and sixth days:

PADIKATTU USING AKSHATHAI

KOLAM FOR FOURTH DAY

PARAVAI -ENAM (KILI/PARROT) USING KADALAI
 KOLAM FOR FIFTH DAY

DEVINAAMAM USING PARUPPU(TUWARAMPARUPPU)
 KOLAM FOR SIXTH DAY

Prasadam based on Kizhamai is posted below. The link for the recipe is also given for puliyodarai and sakkara pongal. Paal saadam can be prepared by taking a laddle full of cooked rice and adding little sugar and cardamom powder and mashing well with half cup of  milk while the rice is still hot.

PULIYODARAI ON SATURDAY
http://shanthisthaligai.blogspot.com/2009/08/coconut-rice.html

SAKKARAI PONGAL ON SUNDAY
http://shanthisthaligai.blogspot.com/2009/08/coconut-rice.html

PAAL SAADAM ON MONDAY

NAVRATHRI-2011 (from 28.09.11 to 6.09.11)

MAHADEVYAICHA VIDMAHE SARVA SAKTHYAICHA THEEMAHI THANNO DEVI PRACHODAYATHU.

This year Navrathri Pujai starts on Wednesday, the 28th September. There is a practice to arrange Dolls/Golu Padi on Mahalaya Amavasya day, which is considered auspicious day. Also Kalasa Sthapana is done on that day, choseing an auspicious time. The Pujai starts from the next day (i.e.) Pradamai and continues till Navami.
Thus nine days pujai and it marks nine nights which is Navrathiri.The tenth day being Dasami is celebrated as Vijaya Dasami.
This year the first day of Navrathri falls on Wednesday  and the Star is Hastham. I prepared a fresh chart making changes in the last year's chart, as the prasadam offered on "day one" changes in regard to Kizhamai (day) , Star (Nakshatram) and Navagraham . Other details remain the same. I am posting the chart for first three days, to make it convenient for us to refer and keep things ready and be prepared for the puja by giving a glance on the 9 columns given against each day.
The Thithi and Nakshatram on a day is based on the Sun rise and its duration during the day  is determined seeing the almanac. Normally the puja is done in the morning, and the chances are for the thithi and star to last for very few minutes/hour, and also to overlap on a single day. This year this happens on fifth day of navrathiri.So Panchami and Sashti pujai and offering prasadam  pertaining to thithi, and star is to be done on 5th day itself. The reason is the Panchami thithi lasts for 8min from sunrise and Sashti thithi stars, which lasts upto 5.00am of next morning (3rd October),before sun rise. Since sashti thiti does not exist during sunrise Sapthami thithi puja and prasadam offering is to be done on 3rd October, followed by Ashtami and Navami on 4th and 5th october respectively.
This year the Nine night festival is reduced to 8 nights and Ninth day is Vijaya dasami.
My best wishes to all for a Happy Navrathiri and Devi pujai. Please see the following post.

NAVRATHRI - 2011 CHART FOR FIRST THREE DAYS (09/28/11 TO 09/30/11)

Kolam is a sign of invitation to welcome all into the home, a practice by Hindus in South India. It is also put in the Pujai room, a special place in a home or a place allotted in the kitchen where the deities are worshiped. 

The dolls arranged in Golu during Navrathri also marks the worship of Gods and Goddesses in different forms. It is practice to put Kolam in front of the steps arranged, and light lamps in the traditional Kuthuvillakku. Devi Navarathiri is all about worshiping the Goddess on all nine days in nine different ways. 

The first one is by putting Kolam daily using different material/item and design on each day. Even in the present days many follow this and I have seen  colour Kolam put every day  in a plate and kept in front of the golu padi.  I tried to take pictures of the kolams I put every year  in different ways as explained in the"Sakala Kaarya  Siddiyum Sri Devi Bagavadamum" book and am  posting below, along with the chart giving the details of puja methods, to the extent possible.

Pottu vaitha kolam using rice flour

Kolam for Day One

Kattam potta kolam using wheat flour

Kolam for Day Two

Flower depicted in kolam

Muthu/pearl  used to mark Day Three kolam

The chart for first three days (28.9.11 to 30.9.11) is given below as a spread sheet. Click the link below to view the chart with 10 columns.                                                                     
https://docs.google.com/spreadsheet/ccc?
Skey=0AlPiSCjGqUXdGlyZUlPSDc4S1pTaGduMklSRUtNQVE&hl=en_US#gid=0
I wish all the viewers Happy Navrathri celebrations and I  share the above with the hope that it be will of some help to those who are keen to perform the pujai. I like to  learn more ways to worship, and seek the blessings of Devi to accept all our prayers. The prasadams offered on first three days based on the kizhamai is posted here below. I followed Mrs. shanthi Krishnakumar's blog for Kadambha Sadam and Paal payasam. The lime rice recipe is also given in her Aadi 18- chitra annam post. I am giving her post's link for the same here below.

Kadambha Saadam on Wednesday
http://shanthisthaligai.blogspot.com/2010/01/kadamba-saadham.html

Ellumichai Saadam on Thursday
http://shanthisthaligai.blogspot.com/2009/08/coconut-rice.html

Paal payasam on Friday
http://shanthisthaligai.blogspot.com/2011/01/pal-payasam-celebration.html

Daily panagam is offered to Goddess, initially when morning puja is done. Later after preparing neivedhyam
 we can offer when mahaneivedhyam sloka is recited. Sundal can be offered in the evening when we light lamp again.

Chinese mixed vegetable schezwan curry

This is a very tasty and easy to prepare side dish. This goes very well with noodles, fried rice and even our Indian flat bread/naan/pulka. The Schezwan sauce is the main taste enhancer in this dish. It is healthier to use varieties of vegetables in one dish. I am sure when  this dish is served with noodles it will be an all time favourite among children. I made this as an accompaniment for corn rice. Here is the recipe.

INGREDIENTS

Carrot	1 no
Green bell pepper/capsicum	1 no
Onion	1 no
Paneer	200 gm
Cauliflower	1/2
Chinese cabbage	few
Green Beans	10 no
Tomato	1 no
Ginger	1/2 tsp
Garlic	1 tsp
Schezwan sauce	3 tblsp
Cornflour	4 tsp
Sugar	1/2 tsp
White pepper	1 tsp
Salt	to taste

METHOD

Make chunks of carrot, capsicum,onion and paneer. Shred cabbage and cut cauliflower to small florets.
Chop ginger and garlic. Julienne the beans. Cut tomato into semi-circular pieces.
Keep schezwan sauce ready. (Recipe for home made sauce is posted on 11th August in this blog).
Heat 2 teaspoon oil in a sauce pan, add chopped ginger and garlic and fry till garlic turns light brown.
Add the vegetables one after the other and stir. Add paneer and saute for some time.
Add schezwan sauce and mix. Pour 2 cups of hot water and cook.
The vegetables should be crisp and not fully cooked.
Add salt, sugar and white pepper.
Mix cornflour in a cup of cold water mix well and add to the cooked vegetables.
When it thickens and looks glazy remove.
Serve hot garnishing with cilantro.

Chana Kulcha/ Oil free spicy chana

There are varieties of dishes made with this legume. It is one of the best side dishes for flat Indian bread/roti.  The brown skinned chickpea/karuppu kadalai  is one type.The other one commonly used in salads and seen in canned products are the "kabuli chana" type. Garabanzos/kabuli chena have a delicious nutlike taste and texture that is buttery, yet somewhat starchy and pasty. These are noted ingredient in many Middle eastern and Indian dishes such as hummus,falafels and curries.
The garbanzo/ kabuli chena also known as chicpeas has many health benifts. Even though legumes are known for  their fibre, the fibre in garbanzo can be more helpful for supporting digestive tract function. Not only because of  its high  fibre content (12.5  grams per cup which is 50% of daily value) atleast 2/3 of  fibre in it is insoluable. This helps our colon cells to stay  optimally active and healthy. They also provide concentrated source of protein and are remarkable in terms of their antioxidant composition. Above all it gives satisfaction of full feeling when consumed, and is effective in eliminating our sense of hunger and appetite.
Garbanzo beans should be soaked for at least 4 hours.  Two to three cups water per cup is required. Overnight soaking is also good and is not harmful. Soaking helps to reduce the cooking time. It can be used by cooking in pressure cooker or on stove top.
The nutlike taste of this cooked legume helps when added in salads and soups.When a gravy consistency is required for side dish to go with dry pulkas/flat bread some more ingredients are added and it is always the masalas in Indian preparations. I keep preparing the quick chana masala.  But the dish which I tried after seeing the Urdu cookery show has an unique method and taste. The foremost one to mention is that, there is absolutely no use of oil in its preparation. Though the list of ingredients seem to be long ,the way they are  used and its quick preparation and final presentation like a CHAT item makes it unique. All you need is to soak the chana , assemble the ingredients, and cook.Beleive me it is so yummy.Though the title for this dish is chana kulcha, it was best as a chat item, even without kulcha. When I came to know its health benefits I decided to use garbanzo frequently. And I will  make this dish very often as there is no use of oil.. Thanks to the show "Aks-e- rasoi.

PRESSURE COOK TOGETHER:

Garbanzo beans/Chicpeas	1 ½ cup
Water	3 ½ cup
Bay leaf/taj patha	1 no
Big brown elachi/cardamom	1 no
Green elachi/cardamom	3 no
Cloves/lavang	3 no
Cinnamon	1 piece
Pepper	5 grains
Tea bag	1 no

 

OTHER INGREDIENTS:

Ginger and garlic paste	1 tsp
Red chili powder	1 tsp
Coriander powder	1 tsp
Cumin powder	1/2 tsp
Pepper powder	1/2 tsp
Chana masala powder	1/2 tsp
Garam masala powder	1/2 tsp
Green chili	2 no
Coriander leaves	2 tblsp
Salt	To taste

                     

                                                                                                                                                      

TO GARNISH BEFORE SERVING:

Finely chopped onion	1 or 2 no
Finely cut tomato	2 no
Finely cut green chilli	to taste
Coriander leaves	1/2 cup
Chat masala	To taste
Tamarind chutney	To taste

METHOD:

Soak Kabuli chana/garbanzo beans in water overnight.

Drain, wash and combine items given under "to pressure cook" and cook for 10 minutes and wait for 5 minutes and remove the cooked bean. 

Heat a pan and add the cooked bean and keep stirring slightly mashing the beans.

Add ginger garlic paste and few spoons of water and cook.

Add all the dry powders and salt. Mix well and keep stirring.

Add finely chopped green chillies and coriander leaves and mix.

Remove and garnish with finely cut tomatoes, chopped onion,green chili(optional) and coriander leaves.

Sprinkle chat masala, spread little  imli chutney/tamarinnd sauce and serve with kulchas. 

NOTE:
Spice bag can be used to put spices and tea bag while cooking the peas in pressure cooker.