Navratri Neivedyam - indianworship.com · Navratri Neivedyam . 2 Index Day Dedicated to Recipe Page...

1

Navratri

Neivedyam

2

Index

Day Dedicated to Recipe Page No

1 Sri Bala Thripura Sundari

Sweet Boondi 3

Chick Peas 5

2 Sri Gayatri Devi Rava Kesari 6

Pulihora 8

Daddojanam 10

3 Sri Annapoorna Devi

Katte Pongali 12

4 Sri Mahalakshmi Ksheerannam 14

5 Sri Lalita Thripura Sundari

Pulihora 16

Poornalu 18

6 Sri Saraswati Devi Atukulu Bellam &

Senagapappu

20

7 Sri Durga Devi Garelu (Vada) 21

8 Sri Mahishasur Mardini

Chakkara Pongali

22

9 Sri Raja Rajeswari Pulihora 24

Garelu (Vada) 26

*Click on Title to go to respective page

3

Day 1

Dedicated to Sri Bala Thripura Sundari

Sweet Boondi

Ingredients:

Besan (Gram Flour) – ½ Kg

Sugar – 1 Kg

Elaichi Powder – 2 Tsp

Cashewnuts – 50 g

Raisins – 50 g

Oil – To fry

Ghee – 1 Tsp

Preparation:

Boil 1 glass of water and add 1 Kg sugar in medium flame

till 1 string consistency. Prepare ½ Kg Besan (Gram Flour)

into loose paste. Pour the paste into the oil through

Boondi maker (Spoon with holes) and fry till it turns to

yellow color. Immediately put it in Sugar syrup. Keep

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mixing syrup each time you put the boondi. After

completion, add fried Cashews and Raisins, Elaichi

powder, and Ghee. Mix them and make laddus.

Sakkubai Natarajan

Mumbai

5

Chick Peas

Ingredients:

Black chickpeas – 1 Cup

Salt – To taste

Oil – 1 Tsp

Dry Red Chillies – 2

Cumin Seeds – ½ Tsp

Urad Dal – ½ Tsp

Green Chillies – 2

Curry Leaves – Little

Preparation:

Soak Chickpeas for 6 hours. Cook it in pressure with salt

till it gets soft and drain the water. Heat oil in a pan. Add

the above items and cooked chickpeas and cook for 1

minute.

Sakkubai Natarajan

Mumbai

6

Day 2

Dedicated to Sri Gayatri Devi

Rava Kesari

Ingredients:

Semolina – 100 g

Ghee – 50 g

Cashew – 50 g

Water – 200 ml

Raisins – 50 g

Sugar – 200 g

Cardamom – 10

Food Color – 1 Pinch

Preparation:

Heat 2 tsp of ghee in a pan and fry Cashews and Raisins

and keep them aside. Fry Semolina for 2 min and keep

aside. Boil water in the same pan and add fried semolina

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and cook. Then add sugar. When the mixture thickens,

add ghee and food color and cook for 2 min. Add

cardamom powder and mix.

Sakkubai Natarajan

Mumbai

8

Pulihora

Ingredients:

Rice – ½ Kg

Green Mirchi – 6

Curry Leaves – 2 Stems

Tamarind paste – 8 Tsp

Oil – 6 Tbsp

Salt – 3 Tsp

Turmeric Powder – 1 Tsp

Ground Nuts – 25 g

Bengal Gram – 2 Tsp

Black Gram – 1 Tsp

Mustard Seeds – 1 Tsp

Red Chillies – 4

Pepper Corns – 1 Tsp

Coriander Seeds – 1 Tbsp

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Preparation:

Cook the rice and spread it on a big plate. Add salt and 1

tbsp oil and turmeric powder to the cooked rice. Heat oil

in a pan, add groundnuts, red chillies, Bengal gram, Black

gram, Mustard seeds, curry leaves, coriander seeds,

peppercorns (dried, fried and ground), Tamarind paste

and fry for 2 min. Add this mixture to the rice and mix

well.

Sakkubai Natarajan

Mumbai

10

Daddojanam

Ingredients:

Rice – ½ Kg

Ghee – 1 Tsp

Bengal Gram – 1 Tbsp

Red Chillies – 2 pieces

Urad Dal – 1 Tsp


Curry Leaves – few stems

Asafoetida – A pinch


Ginger – A small piece

Fresh Curd – ½ L

Milk – ½ L

Preparation:

Wash the rice and cook it. Cool it and add fresh curd and

salt. Heat ghee, add Bengal gram, red chillies, urad dal,

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mustard seeds, curry leaves, Asafoetida, ginger pieces,

green chillies. Add them to the rice. Also add boiled and

cooled milk.

Sakkubai Natarajan

Mumbai

12

Day 3

Dedicated to Sri Annapoorna Devi

Katte Pongali

Ingredients:

Green gram – 1 cup

Rice – 2 cups

Cumin seeds – ½ Tsp

Black Pepper - 1 Tsp

Black gram – ½ Tsp

Dry Red Chillies – 2



Ginger – Small Piece

Ghee - 1 Tbsp

Salt to taste

13

Preparation:

Fry green gram in the pan for 2 min. Wash black gram

and green gram along with the rice. Heat ghee in a pan,

add black gram, pepper, cumin seeds, dry red chillies,

green chillies, ginger, curry leaves. Then add washed rice

and green gram, fry for 2 min and add 6 cups of water,

salt, and cook the mixture in a pressure cooker till 3

whistles.

Sakkubai Natarajan

Mumbai

14

Day 4

Dedicated to Sri Mahalakshmi

Ksheerannam

Ingredients:

Milk – ½ L

Water – ½ L

Rice – 2 Cups

Toor Dal – ½ Tsp

Sago – 1 Tsp

Cardamom Powder – ¼ Tsp

Jaggery – 2 Cups

Sugar – 1 Cup

Cashews, Kismis - Little

Ghee – 2 Tbsp

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Preparation:

Boil milk with water in a thick vessel. Wash rice, dal and

sago. Take little ghee on a pan and cook it on a low flame

mixing frequently. Then add jaggery, sugar and ½ cup

water and cook. Add ghee, cardamom powder and garnish

with ghee fried dry fruits.

Sakkubai Natarajan

Mumbai

16

Day 5

Dedicated to Lalita Thripura Sundari

Pulihora

Ingredients:

Rice – ½ Kg

Green Mirchi – 6



Oil – 6 Tbsp

Salt – 3 Tsp






17

Red Chillies – 4



Preparation: Cook the rice and spread it on a big plate.

Add salt and 1 tbsp oil and turmeric powder to the cooked

rice. Heat oil in a pan, add groundnuts, red chillies, Bengal

gram, Black gram, Mustard seeds, curry leaves, coriander

seeds, peppercorns (dried, fried and ground), Tamarind

paste and fry for 2 min. Add this mixture to the rice and

mix well.

Sakkubai Natarajan

Mumbai

18

Poornalu

Ingredients:

For Filling- Bengal Gram – ½ Kg

Jaggery – ½ Kg

Sugar – 1 Cup

Cardamom Powder

For Outer Cover – Rice – 100 g

Black Gram – 100 g

Oil to fry

Salt to taste

Preparation:

Soak Bengal gram for 2 hours, cooking with 2 glasses of

water. Then add the mashed jaggery to the cooked gram

and cook till the mixture thickens. Cool it. Add cardamom.

Grind rice and black gram with salt into a smooth paste.

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Add a pinch of baking soda for crispiness. Make laddus out

of the cooked mixture. Dip in the rice paste and deep fry

in oil.

Sakkubai Natarajan

Mumbai

20

Day 6

Dedicated to Saraswati Devi

Atukulu Bellam & Senagapappu

Ingredients :

Raw Poha – 100 g

Jaggery – 200 g

Senagapappu/ Chutney dal–100 g

Grated Coconut – 1 cup

Preparation:

Mix all ingredients together and offer as neivedyam.

Sakkubai Natarajan

Mumbai

21

Day 7

Dedicated to Durga Devi

Garelu (Vada)

Ingredients:

Black Gram Dal – 500 g


Salt to taste

Oil to fry

Preparation:

Soak Black gram for 3 hours and grind with salt and

asafoetida. Mix the batter with hand thoroughly for 5

minutes. Flatten the batter on banana leaf, make a hole in

the middle and fry in hot oil.

Sakkubai Natarajan

Mumbai

22

Day 8

Dedicated to Mahishasur Mardini

Chakkara Pongali

Ingredients:

Rice – 1 Cup

Green Gram – ¼ Cup

Cashew – 25 g

Kismis – 25 g

Bellam – 2 Cups

Cardamom Powder

Edible Camphor – A pinch

Water – 3 Cups

Ghee – ½ Cup

Preparation:

Fry rice and green gram in a pan without oil/ ghee for 1

min. Then wash it, add the water and cook till soft. Boil ½

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cup water in a pan and add jaggery. When the syrup

thickens, add the cooked rice and cook. Fry nuts and

kismis in ghee and add it to the rice along with cardamom.

Sakkubai Natarajan

Mumbai

24

Day 9

Dedicated to Raja Rajeswari

Pulihora

Ingredients:

Rice – ½ Kg

Green Mirchi – 6



Oil – 6 Tbsp

Salt – 3 Tsp






Red Chillies – 4

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Preparation:

Cook the rice and spread it on a big plate. Add salt and 1

tbsp oil and turmeric powder to the cooked rice. Heat oil

in a pan, add groundnuts, red chillies, Bengal gram, Black

gram, Mustard seeds, curry leaves, coriander seeds,

peppercorns (dried, fried and ground), Tamarind paste

and fry for 2 min. Add this mixture to the rice and mix

well.

Sakkubai Natarajan

Mumbai

26

Garelu (Vada)

Ingredients:

Black Gram Dal – 500 g


Salt to taste

Oil to fry

Preparation:

Soak Black gram for 3 hours and grind with salt and

asafoetida. Mix the batter with hand thoroughly for 5

minutes. Flatten the batter on banana leaf, make a hole in

the middle and fry in hot oil.

Sakkubai Natarajan

Mumbai

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