| TO CELEBRATE NAVARATRI IN TRADITIONAL | | | | Another sweet to tantalise your tastebuds. |
| STYLE,WE OFFER A PLATTER OF FESTIVE | | | | Ingredients: |
| DELIGHTS TO SWEETEN TONGUES ALL THROUGH | | | | Rawa (semolina-cream of wheat) 1 cup |
| TH JOYOUS NINE DAYS. | | | | Sugar 1 cup |
| Navaratri Bhojan | | | | Ghee ¼ cup |
| | | | Chopped cashewnuts ¼ cup |
| - TAMIL NADU | | | | Cardamom powder ¼ tsp. |
| | | | Method: |
| Kabuli Channa (chick pea) Sundal | | | | Fry cashewnuts in ½ tbs. of ghee over moderate |
| Sundal is typically eaten when people visit their | | | | heat till it turns light gold in colour. Powder the rawa |
| friends’ homes to see the Bommai Kolus or doll | | | | and sugar separately in a mixer. Place the powdered |
| displays. | | | | rawa, sugar, cardamom powder and cashewnuts on |
| Ingredients: | | | | a plate. Heat the ghee in a pan. Pour the moderately |
| Kabuli Channa 1 cup | | | | hot ghee into the rawa mixture. Mix well, and while |
| Dry red chillies 2 | | | | still hot, make medium sized balls of the rawa |
| Slit green chillies 2 | | | | mixture. After it cools down, keep in an airtight |
| Oil 2 tbs. | | | | container. |
| Grated coconut 2 tbs. | | | | |
| Curry leaves 1 tbs. | | | | Serves: 6 |
| Salt ½ to ¾ tsp. | | | | Coconut Barfi |
| Chopped ginger 1 tsp. | | | | Yummmmmm. |
| Mustard seeds 1 tsp. | | | | Ingredients: |
| Lime ½ | | | | Fresh grated coconut 3 cups |
| Hing powder a pinch | | | | Sugar 1½ cups |
| Turmeric powder a pinch | | | | Water 1 cup |
| Method: | | | | Ghee ¾ cup |
| Soak the kabuli channa overnight in water. Next day, | | | | Flour (maida) 2 tbs. |
| wash well, and cook till tender. Drain and keep aside. | | | | Cardamom powder ½ tsp. |
| Heat oil in a pan. Add mustard seeds, split black gram | | | | Saffron ½ tsp. |
| dal and dry red chillies. When the mustard seeds | | | | |
| splutter, add hing powder, green chillies and curry | | | | Method: |
| leaves and fry a bit. Add the cooked kabuli channa, | | | | Boil sugar and water in a thick pan, over moderate |
| salt, and turmeric powder and fry till dry. Remove | | | | heat, stirring all the time, till you get a thick syrup. |
| from heat, mix in the grated coconut, squeeze a lime | | | | Add the coconut and stir till dry. In a separate pan |
| and mix well. | | | | heat, ½ cup of ghee. Add the flour and fry on a |
| Serve hot or cold. | | | | low flame till it turns light brown. Add this to the |
| | | | coconut mixture, along with saffron and cardamom |
| Serves: 6 | | | | powder. Cook on medium heat stirring all the time, till |
| Whole green gram sundal | | | | the mixture starts leaving the sides of the vessel. |
| A nice snack to munch on while admiring the doll | | | | Now add the remaining ¼ cup of ghee, stir once |
| displays. | | | | and pour into a greased tray. When the mixture |
| Ingredients: | | | | cools, cut into pieces. Remove and keep in an airtight |
| Whole green gram dal 1 cup | | | | container. |
| Thinly sliced coconut bits 2 tbs. | | | | |
| Thinly sliced raw mango bits 2 tbs. | | | | Serves: 6 |
| Oil 2 tbs | | | | |
| Salt ½ to ¾ | | | | - KARNATAKA |
| Mustard seeds ½ tsp. | | | | |
| Split black gram dal ½ tsp. | | | | Panchigajay (a sweet prasad) |
| Dry red chillies 2 | | | | An easy to prepare delicacy. |
| Split green chillies 2 | | | | Ingredients: |
| Curry leaves little bit | | | | Gram dal (channa dal) 1 cup |
| Hing powder a pinch | | | | Sugar 1 cup |
| Turmeric powder a pinch | | | | Grated coconut 1 cup |
| | | | Melted ghee 1 tbs. |
| Method: | | | | Cardamom powder 1 tsp. |
| Soak whole green gram dal overnight in water. Next | | | | |
| morning, wash well and cook till tender. Drain off all | | | | Method: |
| water, keep aside. Heat oil in a pan, add the mustard | | | | Roast gram dal in a pan without oil till light red in |
| seeds, the back gram dal, the red chillies and hing | | | | colour. Allow to cool. Powder gram dal coarsely in a |
| powder. When the mustard seeds splutters, add the | | | | mixer. Likewise, powder the sugar also. Mix gram dal |
| green chillies and curry leaves. Fry a bit, then add the | | | | powder, the sugar powder, grated coconut, ghee |
| green gram and all the other ingredients. Mix well. | | | | and cardamom powder together. Mix well. |
| Serve hot or cold. | | | | |
| Serves: 6 | | | | Serves: 6 |
| | | | Eer edai (a sweet) |
| Rice payasam (kheer) | | | | Satisfy all your sweet cravings with this dish. |
| A delectable treat for those with a hankering for | | | | Ingredients: |
| sweets. | | | | Rice 1 cup |
| Ingredients: | | | | Grated coconut 3 cups |
| Milk 4 cups | | | | Powdered jaggery 1½ cups. |
| Rice ½ cup | | | | Salt ½ tsp. |
| Sugar ¾ cup | | | | Cardamom powder ½ tsp. |
| Cardamom powder ½ tsp. | | | | |
| Method: | | | | Method: For Filling: Soak rice in water for 2 hours. |
| Wash rice well, cook with milk, stirring all the time, till | | | | Wash well, drain off all water and grind into a smooth |
| tender. When the milk becomes thick, reduce flame | | | | batter, adding 1 cup of coconut, salt and a little |
| and add the sugar. Stir till sugar dissolves. Sprinkle | | | | water. The consistency should be thinner than dosa |
| cardamom powder and stir. Serve hot or cold. | | | | batter. Keep aside. Cook the jaggery with ¼ cup |
| | | | of water, till melted. Add the remaining 2 cups of |
| Serves: 6 | | | | coconut and cardamom powder. |
| Rawa ladoo | | | | |