DEVI NAVARATHIRI-2018

This year Navrathiri starts on 9th October. Mahalaya Amavasya is on 8th October, Amavasya thithi lasts till 9.48 am on 9th October. Kolu arrangements can be made on 9th October and Kalasa sthapana can be done during the auspicious time before 9.00 am on Tuesday, 9th October.  Navrathri Puja starts on 10th October, Wednesday, that day being Prathamai thithi. The puja continues till 18th October, Navami, Thursday.
Vijaya Dasami is on Friday the19th October.

I am posting the Spreadsheet giving the 10-day chart in a tabular form showing nine different ways to worship THE MOTHER in nine forms of SHAKTHI.
Every year the chart undergoes a slight change based on the Thithi, Star and Day of the week, from day one to ninth day of Navrathri puja. Dasami marks the end after nine nights of Devi's worship. Since Dasami falls on Friday, Devi udhyapan (  moving Kalasam after giving Maha Muthaarthi) will be done only on Saturday.
Please click the link below to open and view this year's spreadsheet/chart.

https://docs.google.com/spreadsheets/d/e/2PACX-1vQFj7Ar7fFJ-IxRtO6RlWHirTVuMEhkKQfHodATJno-NMdQVr5irdYsGB8A9dGDOVlLr8zydCK19JGS/pubhtml?gid=0&single=true

I am happy to share this on my facebook page for my facebook friends for the 2nd year. I hope this will be useful for those who have an interest in performing puja during Navrathri. I pray TRIDEVI to bless all of us with good health, happiness, and prosperity.

NOTE: The timings given above are based on IST.

Thattai/rice crispies/chekkalu

This snack is common in south India. We prepare during festivals like Krishna Jayanthi and Diwali.  Tried this today using the puri press. The below ingredients for one cup flour 20 thattais can be made.

INGREDIENTS

RICE FLOUR	1 CUP
URAD DHAL POWDER	2 TSP
BUTTER	3 TSP
GRIND TOGETHER AND USE ONLY 2 TSP OF THIS RED CHILI    GRATED COCONUT   CURRY LEAVES	5 ¼ CUP FEW
CHENA DHAL	2 TSP (SOAKED)
SALT	AS REQUIRED
OIL	FOR FRYING

PREPARATION:

1.ROAST 2 TABLESPOONS OF URAD DHAL AND POWDER.

    USE  ONLY  2 TSP AND RESERVE THE BALANCE.

2. GRIND GRATED COCONUT, RED CHILIES AND CURRY LEAVES.

     USE ONLY 2 TSP OF THE GROUND MIX.

3. ASSEMBLE OTHER INGREDIENTS IN A BOWL TO MAKE DOUGH.

4. HEAT OIL IN A PAN FOR FRYING THATTAI.

Crispy thattai

Roast Urad dhal

Make powder

Grind 2 tablespoon grated coconut, 5 red chili and curry leaves

Ingredients for One cup rice flour: 2  tsp soaked chena dal, 3 tsp butter 2 tsp roated peanuts, 1 tsp  roasted sesame seeds and salt as required

In a bowl take rice flour and add salt

Add one teaspoon of urad dhal powder

Add 2 tsp of pound coconut,curry leaves and red chilli

Add soaked and drained chena dhal

Add roasted peanuts and roasted thill

Add 3 tsp butter

Mix together

Knead using water as required little by little

Place a ball of dough on greased sheet in the press

Cover with another greased sheet

Press gently

Open 

Remove the upper sheet

Take the pressed dough with sheet in the palm

Drop slowly into hot oil

Make next batch and keep ready

Make in batches and keep

Deep fry 

Vellam/ jagree mango pickle

This is a variety of pickle prepared with jagree. All other ingredients used  and the procedure that is followed in making the Avakai pickle is the same.Please see this link for detailed method in preparing avakai pickle
http://hemakrish-beshanaindiansamayal.blogspot.in/2018/05/avakai-repost.html

Jagree is used in addition to make this variety. The measure of mustard powder is reduced for this.(We use 120 gms for avakai). The oil is also not added on the day (3rd day) we give first stir for this as the jagree melts and gives a gravy consistency. Tastes very yummy when had with plain hot rice and also goes well with curd rice and also as a side dish for rotis.

INGREDIENTS

RAW MANGOES	5 NOS
RED CHILI POWDER	150 GMS
MUSTARD POWDER	100 GMS
SALT	150 GMS
METHI POWDER	25 GMS
METHI SEEDS	10 GMS
HALDI	2 TSP
ASAFOETIDA POWDER	1 TSP
JAGREE	300 GMS
THILL OIL	200 ML

The preparations required after assembling the required ingredients are as below.

Dry roast methis seeds

Add haldi /turmeric powder

Cool and grind

Fry asafoetida in hot oil

Weigh  the powders and jagree

Assemble the ingredients in a bowl

pound jagree to smaller pieces 

Mix well after adding jagree

Add mango pieces in batches

Mix with masala

Put in the jar kept ready with oil coated at the bottom

Repeat process till all the mango pieces are added

Stir on third day. Check for spiciness. The sourness of mango would not have come out, so keeping that in mind we should wait for second stir on fifth day. Scoop out very little quantity for tasting with rice. The pickle tastes good as it ages , provided it remains unused long. Tastes yummy when it is fresh.