NIVEDYAM ON 8 TH DAY OF DEVI NAVRATHRI (DURGA DEVI)

SOJJA APPALU
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1. Water- 3 cups
2. Suji-1 cup
3. Jaggery- 2 cups
4. Ghee 2 teaspoons

BATTER

1. Maida-1 cup
2. Rice flour-1/2 cup
3. Salt-pinch
4. Oil for deep frying

METHOD:

1. Boil 3 cups of water in a vessel,to this add suji,jaggery and ghee,cook by continuous stirring
2. After some time it thickens, now take small amount and make tikki shape(round and press flat)
3. Do the remaing suji dough in the same procedure
4. Now make batter with the flours like dosa batter
5. dip the suji tikkis in batter and deep fry in oil

RAJMA SUNDAL:
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1. Cooked rajma-1 cup
2. Coconut-2 table spoons
3. Chopped chili's-2 teaspoons
4. Oil-1 table spoon
5. Cumin and mustard-1 teaspoon
6. Turmeric-1/2 teaspoon
7. Curry leaves-1 teaspoon

METHOD:

1. Heat oil in a pan and make seasoning ,add chili's and roast well
2. Now add rajma,coconut and fry for some more time

NIVEDYAM ON 7 TH DAY OF DEVI NAVRATHRI (RAJA RAJESHWARI DEVI

INGREDIENTS FOR PAPPU PARUVANNAM(CHENADAL JAGGERY PAYASAM)
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1. Chena dal-1 cup
2. Suji/semolina/bombay ravva-1/2 cup
3. Jaggery-1 1/2 cup
4. Milk-1/2 cup
5. Ghee-1 tablespoon
6. Dry fruits-2 table spoons

METHOD:

1. Pressure cook chenadal and cook until done
2. Heat ghee in a pan and roast the dry fruits,to this add suji and fry till golden brown
3. Add this mixture to dal along with milk,2 cups of water and jaggery,now put on the flame and cook until payasam thickens

CHILI FRITTERS:
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1. Besan/chik peaflour-1 cup
2. Rice flour-1/4 Th cup
3. Salt-to taste
4. Hot oil-1 table spoon
5. Chopped chili's-2 table spoons
6. Cumin-1 teaspoon
7. Oil-for frying
8. Soda-pinch

METHOD:

Mix all the ingredients (Batter should be thick),

take batter and drop like small dumplings in oil and fry till golden brown

NIVEDYAM ON 6 TH DAY OF DEVI NAVRATHRI(SARASWATHI DEVI)

Today I made chikpea sundal and drakshapallu aka sweet grapes(jaggery dumplings) a traditional and very old sweet made as nivedyam for God,these are so simple,tasty and quick making recipes,people who are busy can make this nivedyam during the festival.The recipes are as follows.



INGREDIENTS FOR CHIKPEA SUNDAL:
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1. Dry chikpeas(black chena)-1 cup
2. Chopped green chillis-1 tablespoon
3. Oil-3 teaspoons
4. Turmeric-1/4Th teaspoon
5. Salt-to taste
6. Cumin and mustard-teaspoon of each

METHOD:

1. Soak peas in water overnight,drain the water and pressurecook
2. Cook until done,strain excess water
3. Heat oil and make seasoning,add chilis,turmeric,salt and cooked peas
4. Fry for 5 minutes and turnoff the flame

INGREDIENTS FOR DRAKSHAPALLU(JAGGERY DUMPLINGS)
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1. Maida/all purpose flour-1 cup
2. Jaggery-1 cup
3. Baking soda-2 pinches
4. Cardamom powder-1/4Th teaspoon
5. Milk-to mix the batter

METHOD

1. Mix all ingredients in a bowl and make thick batter
2. Heat oil in a pan and add the batter like small fritters,slowly it rises up
3. Deep fry till golden colour
4. And place on paper towel to absorb excess oil

NAIVEDYAM ON 5TH DAY OF DEVI NAVARATHRI

PURNAM KAJJAKAYALU( SWEET GUJIYA ):
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1. Chena dal-1 cup
2. Powdered jaggery-1 1/2 cup
3. Cardamom powder-1/2 teaspoon
4. Maida / all purpose flour-1 1/2 cup
5. Broken cashews-1 table spoon
6. Ghee/clarified butter-2 teaspoons + 1 table spoon
7. Oil-for deep frying

METHOD:
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1. Pressure cook chanadal and cook until done
2. Cool it and then add powdered jaggery,then grind to a fine paste( we call this mixture as purnam)
3. Heat 1 table spoon of ghee and add broken cashews,roast to golden colour and add the chenadal paste ,along with ilachi powder
4. Once the mixture gets thickened turn off flame and set a side
5. Now take a bowl and add maida ,ghee
6. Mix well add water and make a firm dough
7. Now divide dough into various portions(small lemon size
8. Roll the ball like puri,put a spoon of purnam and close like half moon
9. Deep fry in oil
   

NAIVEDYAM ON 4TH DAY OF DEVI NAVARATHRI(LALITHA DEVI)

SWEET GARELU:
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At our place we call it as burelu and usually we make during festivals especially on Diwali Nomulu,Today amma will be in LALITHA DEVI Avatar.

INGREDIENTS:
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1. Jaggery-2 cups
2. Wheat flour-1 1/2 cup
3. Rice flour-1 1/2 cup
4. Suji/ravva -2 teaspoons diluted in water
5. Water-1 cup
6. Ilaichi/cardamom powder-1/4Th teaspoon(optional)
7. Ghee/unsalted butter/clarified butter-1 tablespoon
8. Poppy seeds/khus khus/gasalu-1 tablespoon
9. Oil-for deep frying

METHOD:
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1. boil water in a pan, then add jaggery and ghee start mixing
2. When jaggery gets bubbling add the diluted ravva and the flours,cardamom powder and mix well
3. When the paste becomes non sticky put off the flame and make it warm
4. Now divide the dough into various balls
5. Take each ball and press medium thickness
6. Then deep fry in oil to brown colour
7. Place it on paper towel to absorb excess oil
8. Sprinkle poppy seeds

NAIVEDYAM ON 3RD DAY OF DEVI NAVARATHRI(ANNAPURNADEVI)

Hurray my blog hits double century,This is my 200Th post,and today is 3 rd DEVI NAVRATHRI and we worship Goddess as "ANNAPURNA DEVI" .I made cocont rice and jaggery rice.
INGREDIENTS FOR KOBBARI ANNAM( COCONUT RICE)
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1. Rice-2 cups
2. Chopped ginger pieces-1 table spoon
3. Thick coconut milk-1 1/2 cup
4. Water-2 cups
5. Fresh grated coconut/copra-3 table spoons
6. Butter-1 table spoon
7. Cumin-1/2 teaspoon
8. Mustard seeds-1/2 teaspoons
9. Split urad dal-1 table spoon
10. Chenadal-1/2 table spoon
11. Peanuts-3 table spoons
12. Dry red chilis-6
13. Curry leaves-10

METHOD:
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1. Cook rice with ginger pieces, cocont milk and water
2. Heat ghee in a pan and make seasonig,now add fresh grated coconut
3. Fry well and add to rice along with salt.

INGREDIENTS FOR JAGGERY RICE(BELLAM PARUVANNAM)
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1. Rice-1 cup
2. Powdered Jaggery-1 cup
3. Milk-1 cup
4. Butter-1 table spoon
5. Roasted dry fruits-2 table spoons
6. Cardamom powder-1/4Th teaspoon

METHOD:
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1. Cook rice with 5 cups of water
2. Add jaggery and milk,cook for 10 minutes on medium- low flame
3. Now add the dry fruits and ilaichi powder

NAIVEDYAM ON 2ND DAY OF DEVINAVARATHRI

Todays Devi avatar is "gayatri devi", I offered lemon rice as naivedyam for Goddess.
INGREDIENTS FOR CHITRANNAM (LEMON RICE):
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1. Rice-2 cups
2. Oil-1 table spoon
3. Spkit uraddal-1 table spoon
4. Peanuts-3 table spoons
5. Chenadal-1/2 table spoon
6. Cumin-1 teaspoon
7. Mustard-1 teaspoon
8. Curry leaves-10
9. Green chilis-4
10. Turmeric-1/2 teaspoon
11. Salt-to taste
12. Lemon juice-2 to 3 table spoons

METHOD:
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1. Cook rice cool and transfer to a mixing bowl
2. Heat oil and make seasoning,add green chili's and fry well
3. Add to the rice along with lemon and salt,
4. mix properly without lumps

NAIVEDYAM FOR FIRST DEVI NAVARATRI

Hi friends wish u all happy navarathri.On the first day I made "kobbera bakshalu"(coconut sweet paratha) and Kattu pongali(hot pongali) for Goddess naivedyam.The recipe as follows

KOBBARI BAKSHALU:
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INGREDIENTS:
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1. Dry coconut powder-1 1/2 cup
2. Jaggery powder-3/4Th cup
3. Maida or all purpose flour-1/2 cup
4. Wheat flour-1/2 cup
5. Salt-pinch
6. Oil

METHOD:Grind coconut and jaggery to fine powder,wet your hands and press the mixture hardly and smoothly,now divide into small balls

Combine flours,salt with water and make smooth dough,divide into p;ortions

Take each dough,apply little oil and stuff the coconut ball,close all the edges,apply little oil to the stuffed dough and roll like paratha

Fry on hot tawa both sides with little oil

INGREDIENTS FOR KATTUPONGALI :
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1. Rice-1 cup
2. Moong dal-1/2 cup
3. Water-4 cups
4. Butter-2 teaspoons
5. Cumin-1 teaspoon
6. Mustard-1 teaspoon
7. Crushed pepper-1/2 teaspoon
8. Cashews-1 table spoon
9. Salt-to taste
10. Curry leaves-10

METHOD:

Heat ghee in pressure cooker and make seasoning,now add water salt rice and moong dal,close lid and put the weight

Cook until done