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Navratri
Neivedyam
2
Index
Day Dedicated to Recipe Page No
1 Sri Bala Thripura Sundari
Sweet Boondi 3
Chick Peas 5
2 Sri Gayatri Devi Rava Kesari 6
Pulihora 8
Daddojanam 10
3 Sri Annapoorna Devi
Katte Pongali 12
4 Sri Mahalakshmi Ksheerannam 14
5 Sri Lalita Thripura Sundari
Pulihora 16
Poornalu 18
6 Sri Saraswati Devi Atukulu Bellam &
Senagapappu
20
7 Sri Durga Devi Garelu (Vada) 21
8 Sri Mahishasur Mardini
Chakkara Pongali
22
9 Sri Raja Rajeswari Pulihora 24
Garelu (Vada) 26
*Click on Title to go to respective page
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Day 1
Dedicated to Sri Bala Thripura Sundari
Sweet Boondi
Ingredients:
Besan (Gram Flour) – ½ Kg
Sugar – 1 Kg
Elaichi Powder – 2 Tsp
Cashewnuts – 50 g
Raisins – 50 g
Oil – To fry
Ghee – 1 Tsp
Preparation:
Boil 1 glass of water and add 1 Kg sugar in medium flame
till 1 string consistency. Prepare ½ Kg Besan (Gram Flour)
into loose paste. Pour the paste into the oil through
Boondi maker (Spoon with holes) and fry till it turns to
yellow color. Immediately put it in Sugar syrup. Keep
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mixing syrup each time you put the boondi. After
completion, add fried Cashews and Raisins, Elaichi
powder, and Ghee. Mix them and make laddus.
Sakkubai Natarajan
Mumbai
5
Chick Peas
Ingredients:
Black chickpeas – 1 Cup
Salt – To taste
Oil – 1 Tsp
Dry Red Chillies – 2
Cumin Seeds – ½ Tsp
Urad Dal – ½ Tsp
Green Chillies – 2
Curry Leaves – Little
Preparation:
Soak Chickpeas for 6 hours. Cook it in pressure with salt
till it gets soft and drain the water. Heat oil in a pan. Add
the above items and cooked chickpeas and cook for 1
minute.
Sakkubai Natarajan
Mumbai
6
Day 2
Dedicated to Sri Gayatri Devi
Rava Kesari
Ingredients:
Semolina – 100 g
Ghee – 50 g
Cashew – 50 g
Water – 200 ml
Raisins – 50 g
Sugar – 200 g
Cardamom – 10
Food Color – 1 Pinch
Preparation:
Heat 2 tsp of ghee in a pan and fry Cashews and Raisins
and keep them aside. Fry Semolina for 2 min and keep
aside. Boil water in the same pan and add fried semolina
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and cook. Then add sugar. When the mixture thickens,
add ghee and food color and cook for 2 min. Add
cardamom powder and mix.
Sakkubai Natarajan
Mumbai
8
Pulihora
Ingredients:
Rice – ½ Kg
Green Mirchi – 6
Curry Leaves – 2 Stems
Tamarind paste – 8 Tsp
Oil – 6 Tbsp
Salt – 3 Tsp
Turmeric Powder – 1 Tsp
Ground Nuts – 25 g
Bengal Gram – 2 Tsp
Black Gram – 1 Tsp
Mustard Seeds – 1 Tsp
Red Chillies – 4
Pepper Corns – 1 Tsp
Coriander Seeds – 1 Tbsp
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Preparation:
Cook the rice and spread it on a big plate. Add salt and 1
tbsp oil and turmeric powder to the cooked rice. Heat oil
in a pan, add groundnuts, red chillies, Bengal gram, Black
gram, Mustard seeds, curry leaves, coriander seeds,
peppercorns (dried, fried and ground), Tamarind paste
and fry for 2 min. Add this mixture to the rice and mix
well.
Sakkubai Natarajan
Mumbai
10
Daddojanam
Ingredients:
Rice – ½ Kg
Ghee – 1 Tsp
Bengal Gram – 1 Tbsp
Red Chillies – 2 pieces
Urad Dal – 1 Tsp
Mustard Seeds – 1 Tsp
Curry Leaves – few stems
Asafoetida – A pinch
Green Chillies – 2
Ginger – A small piece
Fresh Curd – ½ L
Milk – ½ L
Preparation:
Wash the rice and cook it. Cool it and add fresh curd and
salt. Heat ghee, add Bengal gram, red chillies, urad dal,
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mustard seeds, curry leaves, Asafoetida, ginger pieces,
green chillies. Add them to the rice. Also add boiled and
cooled milk.
Sakkubai Natarajan
Mumbai
12
Day 3
Dedicated to Sri Annapoorna Devi
Katte Pongali
Ingredients:
Green gram – 1 cup
Rice – 2 cups
Cumin seeds – ½ Tsp
Black Pepper - 1 Tsp
Black gram – ½ Tsp
Dry Red Chillies – 2
Curry Leaves – 2 Stems
Green Chillies – 2
Ginger – Small Piece
Ghee - 1 Tbsp
Salt to taste
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Preparation:
Fry green gram in the pan for 2 min. Wash black gram
and green gram along with the rice. Heat ghee in a pan,
add black gram, pepper, cumin seeds, dry red chillies,
green chillies, ginger, curry leaves. Then add washed rice
and green gram, fry for 2 min and add 6 cups of water,
salt, and cook the mixture in a pressure cooker till 3
whistles.
Sakkubai Natarajan
Mumbai
14
Day 4
Dedicated to Sri Mahalakshmi
Ksheerannam
Ingredients:
Milk – ½ L
Water – ½ L
Rice – 2 Cups
Toor Dal – ½ Tsp
Sago – 1 Tsp
Cardamom Powder – ¼ Tsp
Jaggery – 2 Cups
Sugar – 1 Cup
Cashews, Kismis - Little
Ghee – 2 Tbsp
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Preparation:
Boil milk with water in a thick vessel. Wash rice, dal and
sago. Take little ghee on a pan and cook it on a low flame
mixing frequently. Then add jaggery, sugar and ½ cup
water and cook. Add ghee, cardamom powder and garnish
with ghee fried dry fruits.
Sakkubai Natarajan
Mumbai
16
Day 5
Dedicated to Lalita Thripura Sundari
Pulihora
Ingredients:
Rice – ½ Kg
Green Mirchi – 6
Curry Leaves – 2 Stems
Tamarind paste – 8 Tsp
Oil – 6 Tbsp
Salt – 3 Tsp
Turmeric Powder – 1 Tsp
Ground Nuts – 25 g
Bengal Gram – 2 Tsp
Black Gram – 1 Tsp
Mustard Seeds – 1 Tsp
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Red Chillies – 4
Pepper Corns – 1 Tsp
Coriander Seeds – 1 Tbsp
Preparation: Cook the rice and spread it on a big plate.
Add salt and 1 tbsp oil and turmeric powder to the cooked
rice. Heat oil in a pan, add groundnuts, red chillies, Bengal
gram, Black gram, Mustard seeds, curry leaves, coriander
seeds, peppercorns (dried, fried and ground), Tamarind
paste and fry for 2 min. Add this mixture to the rice and
mix well.
Sakkubai Natarajan
Mumbai
18
Poornalu
Ingredients:
For Filling- Bengal Gram – ½ Kg
Jaggery – ½ Kg
Sugar – 1 Cup
Cardamom Powder
For Outer Cover – Rice – 100 g
Black Gram – 100 g
Oil to fry
Salt to taste
Preparation:
Soak Bengal gram for 2 hours, cooking with 2 glasses of
water. Then add the mashed jaggery to the cooked gram
and cook till the mixture thickens. Cool it. Add cardamom.
Grind rice and black gram with salt into a smooth paste.
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Add a pinch of baking soda for crispiness. Make laddus out
of the cooked mixture. Dip in the rice paste and deep fry
in oil.
Sakkubai Natarajan
Mumbai
20
Day 6
Dedicated to Saraswati Devi
Atukulu Bellam & Senagapappu
Ingredients :
Raw Poha – 100 g
Jaggery – 200 g
Senagapappu/ Chutney dal–100 g
Grated Coconut – 1 cup
Preparation:
Mix all ingredients together and offer as neivedyam.
Sakkubai Natarajan
Mumbai
21
Day 7
Dedicated to Durga Devi
Garelu (Vada)
Ingredients:
Black Gram Dal – 500 g
Asafoetida – A pinch
Salt to taste
Oil to fry
Preparation:
Soak Black gram for 3 hours and grind with salt and
asafoetida. Mix the batter with hand thoroughly for 5
minutes. Flatten the batter on banana leaf, make a hole in
the middle and fry in hot oil.
Sakkubai Natarajan
Mumbai
22
Day 8
Dedicated to Mahishasur Mardini
Chakkara Pongali
Ingredients:
Rice – 1 Cup
Green Gram – ¼ Cup
Cashew – 25 g
Kismis – 25 g
Bellam – 2 Cups
Cardamom Powder
Edible Camphor – A pinch
Water – 3 Cups
Ghee – ½ Cup
Preparation:
Fry rice and green gram in a pan without oil/ ghee for 1
min. Then wash it, add the water and cook till soft. Boil ½
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cup water in a pan and add jaggery. When the syrup
thickens, add the cooked rice and cook. Fry nuts and
kismis in ghee and add it to the rice along with cardamom.
Sakkubai Natarajan
Mumbai
24
Day 9
Dedicated to Raja Rajeswari
Pulihora
Ingredients:
Rice – ½ Kg
Green Mirchi – 6
Curry Leaves – 2 Stems
Tamarind paste – 8 Tsp
Oil – 6 Tbsp
Salt – 3 Tsp
Turmeric Powder – 1 Tsp
Ground Nuts – 25 g
Bengal Gram – 2 Tsp
Black Gram – 1 Tsp
Mustard Seeds – 1 Tsp
Red Chillies – 4
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Pepper Corns – 1 Tsp
Coriander Seeds – 1 Tbsp
Preparation:
Cook the rice and spread it on a big plate. Add salt and 1
tbsp oil and turmeric powder to the cooked rice. Heat oil
in a pan, add groundnuts, red chillies, Bengal gram, Black
gram, Mustard seeds, curry leaves, coriander seeds,
peppercorns (dried, fried and ground), Tamarind paste
and fry for 2 min. Add this mixture to the rice and mix
well.
Sakkubai Natarajan
Mumbai
26
Garelu (Vada)
Ingredients:
Black Gram Dal – 500 g
Asafoetida – A pinch
Salt to taste
Oil to fry
Preparation:
Soak Black gram for 3 hours and grind with salt and
asafoetida. Mix the batter with hand thoroughly for 5
minutes. Flatten the batter on banana leaf, make a hole in
the middle and fry in hot oil.
Sakkubai Natarajan
Mumbai