Thursday, March 7, 2013

Maha Shivaraatri Palahaaram


MAHA SHIVARAATRI PALAHAARAM 

Garlic, onion, or dishes prepared with masala, and rice are avoided during all 'vrathams'. During Shivaraatri a simple and saatvic palahaaram (food which does not agitate or distract the tranquility of  mind) is prepared to break the day long fast after offering it to the Lord. 
Here are a few recipes for the occasion.


 URULAIKIZHANGU HALWA / POTATO HALWA


 INGREDIENTS 

Potatoes - 1 cup (Cooked and Grated ) 
Sugar - 1 cup 
Ghee - 2 tbsps + 1 tsp 
Cardamom powder - 1 pinch 
Saffron strands - a few 
Raisins - a few 
Cashew nuts - a few 

METHOD 

1. Pressure cook and peel the potatoes. 
2. Grate the cooked and peeled potatoes. 
3. Heat one table spoon of ghee and fry the grated potatoes till you get a pleasant aroma.
4. Add  sugar and keep stirring until the sugar dissolves. 
5. Add  saffron strands and cook till the halwa thickens. 
6. Add ghee and keep stirring till the halwa becomes shiny and leaves the sides of the pan and switch off flame. 
7. Mix in cardamom powder. 
8. Fry the cashew nuts and raisins in one teaspoon of ghee and garnish the Urulaikizhangu Halwa. 

RAJMA SUNDAL / RED KIDNEY BEAN SALAD 


INGREDIENTS 

Kidney beans /Rajma - 500 gms 
Salt - 1 tsp 
Lime - 1 big 
Sesame oil - 1tbsp 
Mustard seeds - 1/2 tsp 
Black gram dal - 1/2 tsp 
Asafoetida - 1 pinch 
Chopped green chillies - 1 tsp 
Chopped fresh ginger - 1 tsp 
Curry leaves - a few 
Broken red chillies - 2 
Chopped coriander - 1 tbsp 
Chopped Cucumber - 4 tbsps 
Fresh grated coconut - 4 tbsps 

METHOD 

 1. Soak Rajma over night. 
2. Pressure cook adding one cup of water until three whistles. 
3. Drain the cooked Rajma and keep it aside. 
4. Heat oil in a pan and add mustard seeds. 
5. When the mustard seeds crackle add the black gram dal and fry till golden in colour. 
6. Add the broken red chillies,chopped green chillies, chopped ginger and curry leaves followed by asafoetida. 
7. Stir in the cooked Rajma and salt. 
8. Stir and cook till dry and then squeeze the juice of lime. 
9. Switch off flame. 
10. Garnish with fresh coconut gratings, chopped coriander leaves and chopped cucumber. 

 JEVVARISI PONGAL / SAGO PONGAL


INGREDIENTS 

 Sago - 2 cups 
 Whole green gram - 1 cup 
 Salt - 3/4 tsp 
 Sesame oil - 2 tbsps 
Coarsely crushed pepper - 1 tsp 
 Cumin seeds - 1 tsp 
 Chopped green chillies - 1/2 tsp
 Chopped fresh ginger - 1/2 tsp 
 Curry leaves - a few 
Fresh coconut gratings - 2 tbsps 
 Cashew nuts - a few 
Ghee - 2 tbsps 

METHOD 

1. Soak whole green gram over night. 
2. Cover with water and cook for 15 minutes adding a pinch of salt,and drain. 
3. Wash Sago thoroughly, cover with water and allow it to soak for three hours till it becomes soft. 
4. Drain the sago and keep aside. 
5. Heat oil and add the crushed pepper and cumin seeds. 
6. Add chopped green chillies , ginger and curry leaves. 
7. Add the thoroughly drained sago and cook till it becomes slightly transparent. 
8. Mix in the cooked whole green gram and salt. 
9. Keep stirring now and then until all the moisture evaporates, and then switch off flame. All the grains will separate as the pongal cools down. 
10. Heat ghee and fry the cashew nuts and add it to the pongal. 
11. Garnish with fresh coconut gratings. 


 Offer the Urulaikizhangu Halwa, Rajma Sundal and Jevvarisi Pongal to Lord Shiva, and then enjoy the Palahaaram.

4 Post your Comments:

Premalatha Aravindhan said...

Nice preparation,healthy recipes...

notyet100 said...

Platter looks so delicious,..:) rajma sundal is new for me

Priya said...

Those three dishes are simply fabulous and inviting.

Apu said...

Love the recipes!!