ICC-OCTOBER-GULAB JAMUN

Come Deepavali we see different brands of Gulab Jamun mixes with lot of offers to woo the customers.You would all agree to me that many of us like this wonderful sweet which has become easy to prepare with all the ready mixes.
With hectic activities this month I would have prepared using khova,but luckily we don't get it here.So I decided to make the jamuns from the scratch and definitely no regrets.As I've already mentioned in many of my posts somehow I never try out traditional recipes,but slowly I've started and sure will be an expert too ha..ha..
I followed Indo's recipe and used cooking oil instead of ghee and here is her version and happy to be a part of the INDIAN COOKING CHALLENGE and waiting for the next challenge.






Ingredients

Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2

Ghee - 2 cups for deep frying.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.

Whip together yogurt and baking soda

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside




Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.

Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying the Jamuns

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup.

Let sit for a few hours.

Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.

ICC-SEPTEMBER

MURUKKU is a part and parcel of every house in Tamilnadu and a favourite snack for many.But we make murukku only on special occasions like Krishna Jayanti and Deepavali and also in large quantities so I've never done it single handed.Iam happy that the ICC has given me the oppurtunity to make murukku totally myself.But we usually grind the rice in the rice mill,this time it was the mixie.Iam happy with the result but felt that the rice mill flour is a step ahead compared to the mixie version.Thanks Sri and I followed the same recipe without any changes.





Jantikalu or Muruku!

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.
Kadai

Ingredients Needed:

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Eagerly waiting for the next challenge and being a festive season Iam sure its going to be some sweet variety

SOME FACTS ON NAVARATHRI FESTIVAL

The festival of NAVARATHRI is celebrated in different forms and names in our country.In Tamilnadu it is celebrated as NAVARATHRI GOLU
Here the dolls are arranged in steps on Puratasi Amavasai.This festival is also known as SHARADHA NAVARATHRI.The nine days are divided into sets of three days to adore three different aspects of the Goddess.

The first three days is for Goddess DURGA ,the next three days for Goddess LAKSHMI and the last three days for Goddess SARASWATHI .The tenth day on which the goddess kills MAHISHASURA is celebrated as VIJAYADASAMI,as the victory of good over the evil.


In Tamilnadu the tenth day is known as AYUDHA POOJA .On this day people worship books,instruments,machineries,vehicles....On VIJAYADASAMI it is considered auspicious to start anything new.Here we can find lot of children joining schools,music classes and dance classes.

The 10 DIVINE FORMS of the Goddess are known as

1.Kali
2.Thirupurasundari
3.Thirupurabairavi
4.Thumavathi
5.Bhuvaneswari
6.Chinnamastha
7.Rajamathengeswari
8.Tharambigai
9.Balamugi
10.Kamalatharini

In India the NAVADURGA TEMPLES are found in Tamilnadu and North India

1.Siva Durgai-Pateeswaram,Tanjore
2.Vishnu Durgai-Thirukovilur,Cuddalore
3.Raagukala Durgai-Thiruvarur,Tanjore
4.Vana Durgai-Kadhiramangalam,Tanjore
5.Kanaga Durga-Vijayawada,Andra Pradesh
6.Sulini Durga-Kollur,Karnataka
7.Rawthra Durga-Kolkata,West Bengal
8.Saantha Durga-Chandigarh,Punjab
9.Mangala Durga-Ujjaini,Madhya Pradesh

All the above informations are my collections from religious magazines and books.Iam indeed very happy to share it with you all.

NAVARATHRI POOJA PROCEDURES-1

Navarathri is celebrated throughout our country but in different ways.I have compiled this by gathering information from my friends who have been doing it for generations in Tamilnadu.

HOW TO DO THE POOJA

Take a Marapalakai-wooden plank

Draw a Kolam

Place a banana leaf(the tip portion) and spread raw rice

Take a Sombu wrap thread,keep turmeric and kumkum pottu

Pour clean water to fill 3/4 of the Sombu

Add Vettiver,Cardamon,Pachai Karpuram,Javvadhu,Chandanam in the water

Drop a 1 rupee coin into the water

Place some Mango leaves on the Sombu along with coconut which is covered with turmeric powder-Manjal Thengai

This is the Kalasam for which we should do pooja for the 9 days with flowers,deepam and neivediyam along with Sundal and distribute it

In Vedic books the Goddess to be worshipped,the Flowers to be used,Kolam to be drawn,Neivediyam to be done,Raaga and Instruments to be used are also clearly given for each of the nine days.Eventhough we cannot follow them strictly we can atleast know the origin of these pooja and improve our knowledge.

My next post will have details on how to perform pooja for each of the 9 days

NAVARATHRI POOJA PROCEDURES-2

As mentioned in my earlier post I've compiled the pooja procedure for each day.Again it is all according to your convenience.

DAY-1

Goddess Worshipped-Maheswari

Kolam-Any kolam using rice flour

Flowers-Jasmine and Vilvam leaves

Neivediyam-Venn Pongal

Music- Songs in Thodi Ragam

Instrument-Mridangam

Goddess in North India-Saila Puthri

DAY-2

Goddess Worshipped-Gowmari

Kolam-Any kolam in squares using wheat flour

Flowers-Mullai and Tulasi leaves

Neivediyam-Puliyothare

Music-Songs in Kalyani Ragam

Instrument-Flute

Goddess in North India-Brahma Sarini

DAY-3

Goddess Worshipped-Varahi

Kolam-Flower kolam using pearls/beads

Flowers-Champangi and Maru leaves

Neivediyam-Sakkarai Pongal

Music-Songs in Kambodhi Ragam

Instrument-Veena

Goddess in North India-Chithira Ganda

Day-4

Goddess Worshipped-Sri Mahalakshmi

Kolam-Sprinkle turmeric water with rice and make step kolam

Flowers-Jadhi and green leaves

Neivediyam-Kadamba Rice

Music-Songs in Bhairavi Ragam

Instrument-Kotu Vadiyam

Goddess in North India-Koosh Maanda

DAY-5

Goddess Worshipped-Vaishnavi Devi

Kolam-Any birds figure using Groundnuts

Flowers-Parijadham and Vibudhi Green leaves

Neivediyam-Curd rice

Music-Songs in Banduvarali Ragam

Instrument-Jallari

Goddess in North India-Skanda Matha

DAY-6

Goddess Worshipped-Indirani

Kolam-Devi's name using any cereals like green moong,toordal,urad dal

Flowers-Hibiscus and Sandal leaves

Neivediyam-Coconut Rice

Music-Songs in Neelambari Ragam

Instrument-Beri

Goddess in North India-Kathyayani

DAY-7

Goddess Worshipped-Brahmi

Kolam-Any type of house kolam using flowers

Flowers-Thazhampoo and Thumbai leaves

Neivediyam-Lime Rice

Music-Songs in Bilahari Ragam

Instrument-Padagam

Goddess in North India-Kaala Rathri

DAY-8

Goddess Worshipped-Narasimhi

Kolam-Lotus kolam using coins

Flowers-Roses and Pannir leaves

Neivediyam-Pal/Milk Rice

Music-Songs in Punnagavarali

Goddess in North India-Maha Gowri

DAY-9

Goddess Worshipped-Chamundi

Kolam-Any weapons like Sulam,vel using any fragrant powders like sandal,Diraviya podi

Flowers-Lotus and Marukozhundu leaves

Neivediyam-Kalkanddu(diamond sugar) Sakkarai Pongal

Music-Songs in Vasantha Ragam

Goddess in North India-Sithithathri

Pooja done on all the nine days is good according to ancient vedas,if not,doing pooja on the Ninth Day known as Mahanavami is equally good.This is the day when Goddess Durgadevi killed Mahishasuran and is celebrated as Durga Pooja in West Bengal in a grand way.

I was indeed surprised that so much of details were followed by our ancestors.Though many of us are not aware of the flowers,instruments used and not available today we can atleast know that they were used once upon a time.

Get ready for some Sundal Varieties which are done in Tamilnadu in my next post