Skip to main content

Navratri prasadam



Navratri prasadam !! In India festive season has started with navratra ....we celebrate these nine days with full josh. Navratra is a festival dedicated to the worship of the Hindu deity Ma durga. The word Navaratri means 'nine nights' in Sanskrit , nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Goddesses are worshipped. The tenth day is commonly referred to as vijayadashmi or "Dashera". Navaratri is an important major festival and is celebrated all over India and Nepal. Every part of India celebrates this festival in different ways ..

 In north India Navaratris are celebrated with much fervor by fasting on all nine days and worshiping the Mother Goddess in her different forms. 
Navaratri is known as Navratras or Naratey where the first seven days are for fasting. On the eighth day or Ashtami, devotees break their fast by calling young girls home and these girls are treated as the goddess herself. They are called "Kanjak Devis". People ceremonially wash their feet, worship them and then offer food to the "girl-goddesses" giving them the traditional puri, halwa and chana to eat along with bangles and the red chunnis (scarves) to wear with a token amount of money as "shagun". The ninth day is then called Navami which means literally the ninth day of this holy and pious period.


in the state of Gujarat  and Mumbai , Navaratri is celebrated with the famous Garbha and Dandiya-Raas dance. 

Being in army we get the chance to see almost all the festivals of different regions  ......to see so much of diversity in a single country always amazed me and I feel so proud ...

Today I am sharing most desirable prasadam of navratras I.e kanjak prasadam it consists of sooji halwa , poori and dry kala Chana ... In previous posts I had shared how to make poori and how to make sooji ka halwa step by step ....in prasadam we don't use onion and garlic. I make these Chana in two different ways ...one with tomatoes and another without tomatoes ...both are equally tasty , some people prefer just dry Chana's for kanjak but somehow I like it with tomatoes .....must try both of them ...


For dry Chana 
sookha kala chana recipe for navratri
INGREDIENTS 
  • 1 cup kala chana/black chickpeas (soaked overnight)
  • 1 tsp cumin seeds/jeera
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp kashmiri red chili powder/kashmiri mirch powder
  • 1/4 tsp dhaniya powder / coriander powder 
  • 1/4 tsp garam masala powder / Chana masala powder 
  • 3-4 tomatoes chopped (optional)
  • 2 tbsp mustard oil / any cooking oil of your choice 
  • 2 cups water for soaking the kala chana
  • salt as required
INSTRUCTIONS
  1. rinse 1 cup black chickpeas in water for a few times. then soak in 4 cups water overnight or for 7 to 8 hours.
  2. strain the soaked water and keep aside. keep the chickpeas also aside.
  3. in a pressure cooker, add 2 tbsp mustard oil and allow it to smoke. then add 1 tsp cumin seeds and fry them till they splutter.
  4. add the black chickpeas and saute for a minute.
  5. then add the dry spices - 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala powder 1/2 tsp coriander powder and salt. stir and saute the mixture very well for a minute or two. Add tomatoes and stir for a few minutes  if you want to try without tomatoes just omit tomatoes from it rest procedure is the same.
  6. then add 3 cups water and stir. cover tightly with the lid and pressure cook for 15 to 18 whistles.
  7. once the pressure has settled down, remove the lid and check the chana. if they are cooked and there is some water, then simmer till the water dries.
  8. serve kala chana with pooris and sooji halwa. you can also garnish sukha kala chana with coriander leaves and then serve

Comments

Popular posts from this blog

Oats dosa with drumsticks sambhar

Oates Dosa

Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…