SHIVA RATHRI

 Hi Friends ,

I am sure you all must have enjoyed Makara Sankranti with family and friends, feasting on  delicious Pongal (sweet and khara), Ellu Bella, and variety of dishes prepared from Avarekalu (Papdiliva beans).

The festival that follows Sankranti is SHIVARATRI . This year(2014) it falls on 27th of February . Shivaratri is the birth day of Lord Shiva. -- who is known by many other names  Such as Rudra, Neelakantha, Mahadeva, Chandra Shekara, Nagabhooshana, Dakshinamurty, Shankara, Gangadhara, Manjunatha, and many more.......a long list.

The Lord shiva is supposed to be born in the middle of the night. So in all Shiva Temples throughout India and other places, He is worshipped all night which is known as Jama Kala Pooja.

Shiva is abhisheka priya meaning He loves Abhisheka with water (obviously as he dwells in Kailas which is in Himalayas). That is why we find the brass pot with a tiny aperture in the bottom of the pot hanging over all Shiva Linga, dripping water.

The Pooja is done chanting Rudra ( praising The Lord) 11, 21,or 121 times as they wish.

The Abhisheka with Panchamrita (milk, curd, sugar, ghee, honey, and bananas) is done while chanting the same. Vibhuti (the sacred ash) Abhisheka is also done. Finally with plenty of Water .

The sacred BILVA PATRE is offered to the God by chanting Bilvashtakam. By offering one twig of three leaved bilvapatre,  the sins done in three Janmas (Births) will vanish. 

The sloka  in Sanskrit is 

" tridalam trigunakaram trinetramcha Triyayudham, tri Janma papa samharam eka BILVA m Shivarpanam ". 

Shiva Ashtottara and lingashtakam  are also recited while doing the Pooja. There is a saying popular among Hindus that "if we do not visit shiva temple On shivaratri day we will be born as a donkey in our next Janma (rebirth) . True or not it is better we pay him a visit on this day.

On this day normally elders remain upavasa(fast till next day) taking only theertha (holy water) but for the children and ailing, or anyone unable to fast that day, these are the following items we are allowed to eat -- Green gram Usali (Sundal ), Gojjavalakki (Tamarind Poha), Avalakki payasa (Poha Kheer), Banana Fruit Rasayana and Rava Kesari Bhath. The recipes are as follows. 

GOJJU AVALAKKI(Tamarind Poha)

INGREDIENTS

Thick beaten rice 

(Gatti Avalakki/Thick Poha): 2 cup.

Thin tamarind juice 

from lemon sized tamarind: 2 cup.

Jaggery powder: 1 tsp

Turmeric powder: a pinch.

Salt: to taste

Rasam powder: 1 tsp

Asafetida: a pinch

Cooking oil: 2 tbsp

Mustard seeds: 2 tsp

Kadale bele(split chana dal): 1 tsp

Uddina bele(split urad dal): 1 tsp

Raw peanuts: 2 tbsp

Karibevu soppu/Black neem leaves: few

Roasted and coarsely powdered 

white Ellu/Sesame seeds: 2 tsp

Dry Red chilly: 2 - 4

Method of preparation (GOJJU AVALAKKI/Tamarind Poha)

In a dry mixer jar grind Avalakki coarsely. To the tamarind juice add Rasam powder (recipe available in, jaggary  haldi powder, salt and asaphetida . Mix well. Soak Avalakki  in that till it becomes soft. In a bandli(pan) heat the oil, add mustard seeds, chana dal, urad dal, ground nut seeds, Kari bevu. Mix the soaked Avalakki in that and cook on low flame for few minutes. You can add fresh coconut to this (optional) with out coconut this remains fresh for two days.

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KESARI BHATH/RAVA KESARI

Ingredients

Chiroti Rava (fine Sooji) :1 cup/measure

KESARI BHATH/SEMOLINA DESSERT

Sugar:1 cup/measure

Ghee: 1/2 cup/measure.

Cashew nuts pieces: 10-12

Raisins(Indian golden) : 6-8

Kesari/Saffron: 4-6 petals

(optional but recommended)

Hot water:2 cup/measure

Method of preparation(KESARI BHATH/RAVA KESARI)
Heat ghee in a non stick Kadai and fry cashew nuts and raisins in it. After they are golden brown, add rava and roast till it gives a sweet aroma. Meanwhile boil water in a pan. Add hot water to the roasted rava and mix well. Close the lid and cook on a low flame. After few min when all the water has disappeared, add sugar and mix well till it assimilates well. First it becomes watery and later forms a lump. Leave it for few more minutes.To this add saffron soaked in one spoon water. Again mix well. Serve hot . No need to add extra ghee .
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HESARU KALU USALI (Whole green gram Sundal)

Ingredients 

Hesarukalu

(Whole Green Gram Dal): 1 cup

HESARU KALU USLI(GREEN GRAM DAL)

Green chilly: 2 - 4(more for spicy)

Asafetida: a pinch.

Karibevu soppu

(Black neem leaves): few

Mustard seeds: 1 tsp

Grated fresh coconut: 

2 tbsp

Lemon juice: 1 tbsp

Salt: to taste

Cooking oil: 2 tbsp

Method of preparation (HESARU KALU USALI /Whole green gram Sundal)

Soak hesarukalu in water for an hour. Pressure cook the same. See to it that it is not overcooked. If so it becomes a paste. Heat oil in a Kadai, add mustard seeds, asafetida, split chillies, and Karibevu. Add salt and cooked Kalu(green gram) to this. Mix well and cook on a low flame for a few minutes. 

Add coconut and lemon juice in the end. Healthy and spicy usali is ready to consume.

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BANANA RASAYANA

Ingredients

BANANA RASAYANA

Ripe banana: 

(elakki banana: 8-10),
(Paccha bale: 6)

Jaggery powder: 2 tbsp

 Fresh coconut(Grated): 1/4 cup

Elakki/Cardamom powder: 1 tsp

Fresh cream: 2 tbsp

Method of preparation(BANANA RASAYANA)

Cut banana into horizontal round pieces. If the fruit is very thick first slit the whole banana vertically and then cut into semi circles. Then add all the above ingredients and mix well. It oxidizes quickly. So mix it just before serving.

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My next post will be about  the Habba(festival) following ShivaRatri................................................................"UGADI"

MAKARA SANKRANTHI

Next day of Bhogihabba  is Makara Sankranti . The surplus produce and grains are used for preparing an elaborate feast on this day. The main dishes prepared for this festival are the Huggi (Kara Pongal, Kichdi etc) and sihi Huggi(Sweet Pongal or Sakkare pongal). There is no big pooja on this day but the grains in the form of "Ellu Bella" and "sihi huggi" are exchanged with family and friends. It is an occasion where we make time from our busy routine to visit our friends and relatives. As the rice is new in this season ..... the starch content will be more and however we cook it, the rice becomes a bit pasty. Hence this item is prepared . Huggi is usually eaten with gojju. Recipes are as follows:

   Huggi(Kara Pongal)

INGREDIENTS

Rice : 1 measure

Split Moong Dal:1/2 measure
Water: 2 measures

Milk: 1 cup only for any measure

Black Pepper powder:1 and 1/2 tsp

Jeerge (Cumin Powder):1 tbsp

Green Chilly:2-3 medium split into half

Cashew nuts(Halved): 2 tbsp, optional

Oil: 2 tbsp

Mustard seeds: 1 tsp

Karbevu soppu

(Black neem leaves): 
optional but recommended

Fresh Coconut (slices):1/4 cup

Thuppa(Ghee or clarified butter):1 tbsp

KHARA PONGAL WITH KOBRI CHUTNEY,GOJJU AND RAITHA

Method Of Preparation(HUGGI, KHARA PONGAL):
Dry roast moong dal for 30 seconds ( there will an aroma). Pressure cook washed rice and dal with water and milk. Take oil in a thick Kadai and heat it.To this add mustard seeds, pepper powder, jeera powder, green chillies, Karbevu soppu(black neem leaves), cashew nuts, coconut thin slices and fry for just few minutes and pour cooked huggi over it. Add salt to taste and stir it continuously till they assimilate well in a low heat. Do not add water now. It will separate out later. Add hot ghee. Serve this hot with coconut chutney,any raita ,and Huli gojju. You can refer to my previous post for chutney and raita recipe.

HULI GOJJU

Ingredients:

Tamarind juice:2 tbsp

Water:4 cups

Salt :to taste

Arshna(Turmeric):a pinch

Jaggery(Bella):size of a small lemon

Black Pepper powder:1 tsp

Jeerge (Cumin Pwd):1 tsp

Mustard seeds:1 tsp
Karbevu soppu(Black neem leaves):

optional but recommended

red chilly: 2-3

Asafetida: a pinch

Milk: 1/4 cup

Thuppa(Ghee or clarified butter) or oil:1 tbsp

Method Of Preparation(Huli Gojju for Khara Huggi) 

The preparation of Huli gojju is very simple and it goes very well with huggi. Take thin extract of tamarind juice say about four cups in a vessel. Add salt, turmeric powder, jaggery  and allow it to boil. In a Kadai take ghee/oil, when hot, add mustard seeds, jeera and pepper powder, Karibevu leaves, red chillies, asafetida and season it into the boiling gojju. When it is still boiling add quarter cup of milk. Turn it off. 

Pour it over huggi and enjoy.

The sweet dish specially made for this festival is Sakkara pongal  or

sihi huggi  in Kannada .

SIHI HUGGI (SWEET PONGAL)

SIHI HUGGI/SAKKARE PONGAL

Ingredients

Rice : 1 measure

Split Moong Dal:1/4 measure

Water: 1 cup

Milk: 3 measures

Dry Coconut (slices):2 tbsp

Thuppa(Ghee or clarified butter):4 tbsp

Cashew nuts(Halved): 2 tbsp, optional
Ellakki/Cardamom powder:1/4 tsp

Method of Preparation(Sihi Huggi):

Pressure cook rice and hesaru bele with milk in a deep vessel(it tends to boil over).Mean while take powdered jaggery in a thick kadai or bandli. Add water and heat. When it is completely dissolved and stars boiling pour it over cooked huggi and mix thoroughly on low flame till it assimilates well. Take ghee in a Kadai or bandli and heat it. Put cashew nut halves and dry coconut, pour it over huggi when it is golden brown and mix well. Sprinkle cardamom powder.

Serve it hot .

No payasa or Chitraanna is needed for this festival.

             The evening of the Sankranti is celebrated  by distributing Ellu Bella to our near and dear ones. Atleast one week before we have to be ready with the ingredients .They are as follows ....all taken in equal measures.

SESAME SEEDS (white) ELLU.

 Nowadays we get cleaned Ellu (husk removed ) known as nylon Ellu . Dry roasted slightly without making it too brown.

JAGGERY/BELLA... Small pieces of jaggery 

(uniformly cut) .

HURIKADALE ......Dry roasted Chana dal or Daliya cleaned ones.

PEANUTS (Ground nuts)  ......Roasted, husk removed and made it into halves.

DRY COCONUT ....Brown layer removed and cut into small thin pieces.

All these are available nowadays ready in the market.

    Take all the five items in equal proportion and mix it on the day of the habba in the devara mane. Offer this mixture of "Ellu Bella" along with "SAKKARE ACCHU" (Sugar candies), banana(fruits) and sugar cane pieces to God as Naivedya.

SAKKARE ACCHU

The same is distributed to all our friends and relatives. This is an occasion to meet them atleast once-a-year. While giving this mixture to youngsters we should say 

"Ellu Bella thindu olle matanadu." Meaning eat this mixture and always speak sweet things.

"ELLU BELLA/KABBU/ACCHU"

Young girls  wearing new long skirt  with colorful accessories, will love to go to houses to distribute Ellu Bella. In this way we will be cultivating the habit of 'giving' and 'sharing' in children. These items in the mixture  contain lot of oil contents, which is a necessary fat in the winter season.

         The beauty of our festival dishes is such that they are made according to  the seasonal requirements. Preparing and eating them is absolute necessary for our good health.
The next major festival/habba is SHIV RATHRI....

MAKARA SANKRANTHI --"BHOGI HABBA"

Friends ,

                    Let me start with the festival ' Sankranti ' which is coming up very shortly.It usually falls on 14th Janauary of every year. This is the Festival of Harvest. As it is related to the newly grown crops , it is celebrated in a grand manner in villages. Farmers worship the freshly cut crops and heaps of grains , offer it to Gods before selling or using them.

          The festival is celebrated with different names in different states of India around same time of the year like Pongal in Tamil Nadu, Onam in Kerala, Makara Sankranti in Karnataka and Maharashtra etc.

        The previous day of the festival is "bhogihabba" .We wake up early. Oil bath is taken on this day. Preparation is made for an elaborate brunch with the fresh produce and grains. 

The seasonal vegetables  like Avarekalu (Papdi Lilva Beans available in frozen section of Indian grocery stores), sweet pumpkin, and Chapparada avare (flat Lilva beans) are used on this day. Akki rotti  and Avarekalu badane Kai (eggplant,Papdi Lilva Beans subzi) palya ,pumpkin raita are usually prepared on this day along with usual habbada(festival) items.

Recipes for the above follows:

AKKI ROTTI

 INGREDIENTS:

Rice Flour: 1 Cup

Fresh Coconut (Grated): 2 tbsp

Cooked Avarekal

(Papdi Lilva beans): 1 cup

Jeerge 

(Jeera or Cumin Seeds): 1 tsp

Green Chilly (Finely Chopped): 

1 or 2 medium as per spice level.

Water: 1 cup or less

Salt: to taste

METHOD OF PREPARATION(AKKI ROTTI)

Take rice flour in a mixing bowl .To this add grated fresh coconut ,chopped coriander leaves , jeerge, green chillies, one cup softly cooked avarekalu and of course salt . Mix them with optimum water .The dough should neither be watery or dry. Now make small balls of the dough. Smear a Kadai or bandli with some oil.Keep one dough ball in the center of the bandli and go on spreading the dough with fingers to the edges of bandli(non stick frying pan). The thinner it spreads the crispier the roti becomes. If you like soft and thick roti spread it thickly. Put some more oil over this. Close it with lid and cook on a high flame for one min. Then remove the lid and cook for some more time on a low flame. When the edges become golden brown remove it with a spatula (dosa remover) . This is usually eaten with kobri chutney.

KOBRI CHUTNEY (COCONUT CHUTNEY)

     INGREDIENTS:

Fresh grated Coconut: 1 Cup

Hurigadale 
(Roasted Dahlia) :2 tbsp

Kothambri soppu 

(finely chopped Cilantro): 2 tbsp

Salt: to taste

Tamarind Juice: 1/2 tsp

Bella (Jaggery/Gud): a little (1/4 tsp)

Oil:1 tbsp

Mustard seeds: 1 tsp

Asafetida(Hing):pinch

Method of Preparation( Kobri Chutney)

Take grated coconut, hurigadale (Roasted Dahlia,available in Indian grocery stores), few coriander leaves, green chillies, salt, tamarind juice and jaggery in a food processor. Grind the above ingredients with water into a not so fine paste. Then season it with oil , mustard seeds  and asafetida .

        AVAREKAL BADHNEKAI PALYA

AVAREKAL BADHNEKAI PALYA

Ingredients

Badhnekai                     
(Brinjal or Eggplant) :3-4 medium
Fresh Coconut (Grated): 2 tbsp

Cooked Avarekal

(Papdi Lilva beans): 1 cup
Sambhar Powder: 1 and 1/2 tsp

Salt: to taste

Bella (Jaggery/Gud): a little (1/4 tsp)

Oil:2 tbsp

Mustard seeds: 1 tsp

Karibevu Leaves(Black Neem Leaves):few

Arshna(Turmeric powder):a pinch

Method of Preparation(Avarekalu Badhnekai Palya):

Cook Avare Kalu with some salt in pressure cooker or microwave. Keep chopped badhnekai (eggplant) in water with some arshna added to it.

Take oil in a Kadai. When hot add mustard seeds, Karibevu, arshna powder and chopped brinjal to it. When it is cooked add avarekalu  and sambar powder, salt and a little bit of jaggery.Mix well.It goes well with Akki Rotti and also with rice. Note Sambhar Powder recipe is as follows.

SAMBAR  POWDER

INGREDIENTS:

Bombay Dhania/Green Dhania 

(Coriander Seeds):3 measure

Andhra Red Chilly: 3 measures

Byadagi Red Chilly: 3 measures

Kadle Bele (Chana Dal): 1/2 measure

Uddin Bele (Urad Dal):1/2 measure

Menthya seeds (Fenugreek seeds):1/4 measure

Cinnamon sticks: 3"-5"

Cloves:15-20 #

METHOD OF PREPARATION(SAMBHAR POWDER)

Roast each of them separately on a moderate flame with very little(few drops) of oil.Dry grind them and store in an air tight container. It stays fresh for few months.

SWEET PUMPKIN RAITA

Ingredients

SWEET PUMPKIN RAITA

Vegetable :chopped sweet pumpkin

Fresh Coconut:1 tbsp

Jeera (Cumin Seeds):1/2 tsp

Green Chilly:1-2

Oil:2 tsp

Mustard seeds: 1 tsp

Black Neem Leaves(Kari Bevu):
2-3 leaves

(optional but recommended)

Cilantro(Coriander Leaves):1/4 cup

Thick sweet Yogurt(Gatti Mosuru):
2 cups or more.

Method of preparation(Raita):

Make a coarse paste of coconut, Jeera and green chilly. Place it on top of the cooked sweet pumpkin. Make a vagarne(Seasoning) of mustard seeds, and karbevu. Add it on the paste. Add salt and cilantro. Add thick sweet curd(Yogurt) in the end and mix well.