Recipe: Semiya/Vermicelli Payasam (Dessert)

IMG_6073This sweet is the favourite of everyone at home, especially the children and is my go-to recipe when I need to whip up a sweet for any festival. GG & BB love it so much that I have to hide some for S, otherwise, he won’t get any when he comes home from work! This is a very easy recipe but takes a little bit of time stirring if you want to get the rich taste.

IMG_6072Semiya/Vermicelli Payasam

Ingredients:

  • 1 cup vermicelli
  • 1 cup sugar
  • 1-litre milk (full cream is the best for taste)
  • 10-12 pieces cashew nuts (chopped into half)
  • 2 tbsp raisins
  • ½ tsp cardamom powder
  • 2 tbsp ghee

Method:

  • In a deep bottom pan, heat the ghee and when it warms, fry the raisins till they plump up and keep aside in a kitchen towel.
  • In the same pan, fry the cashew nuts until they turn brown and crisp and remove into the same kitchen towel.
  • With the remaining ghee, fry the vermicelli till it becomes brown and starts to develop an aroma.
  • At this point, pour 1/3 to half a litre of milk and let it come to a rolling boil. Reduce the flame and let the milk and vermicelli boil until the vermicelli is completely cooked. This will take between 15-20 minutes. If at any point, the milk reduces, add some more milk to cover the vermicelli.
  • When the vermicelli is completely cooked, add the remaining milk and let it come to a nice rolling boil.
  • Now add the sugar and let it boil for a while until the sweet has thickened.
  • Add the sugar, cardamom, saffron and the nuts and let it boil for another 5 minutes.
  • Remove from the flame and let it cool before serving.
  • This sweet is very tasty both hot or cold, but we prefer to drink it cold. A few hours in the fridge really improves the taste dramatically.

Tips:

  • If you want to increase the proportions, just remember to put the sugar and vermicelli in a ratio of 1:1.
  • I prefer to use a pestle and mortar to grind my cardamom on an ‘as I need it‘ basis. I feel that grinding a whole bunch of cinnamon at the same time makes the smell of the spice go away after a while. You will need the pods from 5-6 cardamoms to make up ¼ tsp of the powder.

Diwali Recipes: 7 Cup Cake

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This is another traditional tambram recipe and which is one of my go-to recipes when I need to make something quickly. It does take a bit of time to make, but the efforts are super worth it! The ingredients are given as cups which is where the name of the recipe came from, but essentially it’s just a measure. It doesn’t matter how big your cup size is, just use the same amount for all the ingredients and your cake or barfi will come out fab!

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Ingredients:

  • 1 cup chickpea flour or besan
  • 1 cup ghee
  • 1 cup grated coconut (you can fresh or frozen, I’ve used fresh for this recipe)
  • 1 cup Milk
  • 3 cups Sugar

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • Fry the chickpea flour or besan in a dry pan and do not overfry it. Stop when it starts changing colour. At this point, add the coconut, sugar and milk to the pan and continue stirring.
  • When the sugar starts to dissolve, add the ghee and keep stirring. You will need to keep stirring the pan, so that the mixture does not catch in the bottom.
  • After about 15 minutes (more or less depending on your quantity), the mixture will start leaving the sides of the pan. At this point, take a few drops and put it in your greased plate. If it stays in shape, it is ready, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container.

This should be good for a week or so outside and around 2 weeks or so inside the fridge.

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Diwali Recipes: Coconut Barfi

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Another typical recipe, this one also needs a good bit of stirring so a good arms workout with this one!

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Ingredients:

  • 2 cups grated coconut
  • 1.5 cups Sugar
  • ½ tsp Cardamom Powder
  • 1 cup Water

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • For this recipe, you need only the white part of the grated coconut. If you plan to grate your own, stop at the point when the brown part starts getting grated. Or you could do what I did, which was to buy freshly grated coconut from your local Indian store.
  • In a pan, saute the grated coconut till you get a nice aroma from it. Do not let it brown. Remove it from the pan and add the sugar and water and let it come to a rolling boil. You can also add a couple of teaspoons of milk to the mixture so that any dirt in the sugar comes up and you can remove it. This trick also makes the barfi more white which is aesthetically more pleasing. At this point, reduce the flame and let it boil till it thickens to a single string consistency.
  • This means that when you take a drop of the mixture from the flame and touch it with your thumb and index finger, it will stick to both fingers and form a kind of string.
  • When the sugar mixture reaches this point, add the grated coconut and stir for a couple of minutes. Add the cardamom powder and continue to stir at a low to medium flame. When the coconut completely absorbs the sugar water mixture and starts to leave the sides, it’s time to take it off the flame. You can also test it by putting a couple of drops in the greased tray. If it stays in shape, it’s time to remove it from the flame, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container. This should be good for a week or so outside and slightly more inside the fridge.

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2105 Week 44 Update

Surprisingly this week went by faster than I thought it would. Work-wise, it’s still the same. I don’t have enough work to fill the eight hours at work. The day I have something to occupy my time for atleast half the day, I am happy! I’ve realized it’s far more difficult to pretend to be busy and do work than to actually do something….

Tomorrow is Diwali, the festival of lights and probably the most important festival in the Hindu calendar for the year. I’ve been busy preparing sweets and savories and have over-extended myself this year. Hopefully by the end of the day, I actually finish making all that I have planned for…

Beofre the festival, people clean and if possible, renovate and decorate their homes. The festival is celebrated slightly differently in North and South India. What’s common is the creation of beautiful rangolis or patterns made from coloured flour outside homes and decorated with lamps. The lamps are kept lit throughout the night so as to invite Goddess Lakshmi, the Goddess of Wealth into your home. People also wear new clothes across the country on Diwali and burst fire crackers outside.

In South India, Diwali is celebrated as the day Lord Krishna defeated the evil demon Nakasura and is called Naraka Chaturthi. Here, traditionally, especially in Tamil Brahmin homes, if the festival falls on a new moon, everyone wakes up super early and the lady of the house first takes a bath and lights the lamp. Then one by one, family members come and sit in front of the lamp where the lady of the house will put some gingelly oil which has been prepared the previous evening on them. They then have a bath and come and prostate before the Lord, after which they get their new clothes. Before they start the feating which is typical of the festival, they are also given a medicinal legiyam which sort of helps digest all the fried food and sweets which you eat throughout the day.

In North India, the festival is celebrated as the day Lord Rama, from the epic, Ramayana was welcomed back home to Ayodhya in present day Uttar Pradesh along with his wife Goddess Sita and brother Lord Lakshmana after a 14 year exile. Lamps are lit to welcome the trio. Prayers are also said to Goddess Lakshmi, the goddess of wealth in the evening of Diwali.

Certain communities also welcome their new year on the last day of the celebrations.

Here’s wishing all of you a very Happy Diwali! May the festival of lights light up your lives and bring you happiness and abundant prosperity….

Festivals of India: Navratri

With the Ghatasthapana, yesterday marked the start of the nine days of revelry that is the Navratri festival. This festival, which pays homage to the female energy or shakti is dedicated to the nine major Goddesses of the Hindu Pantheon.

Navratri translates to Nav or nine and ratri or nights in Sanskrit. During the nine nights of Navratri, nine forms of Devi or the female energy are worshipped. The tenth day is celebrated as Dusshera or Vijayadashami or The Day of Victory. This comes about as this was the day Lord Ram (of the celebrated Hindu epic, Ramayana) defeated the Demon Lord king Ravana in what is present day Sri Lanka and freed his wife Goddess Sita who was imprisoned by Ravana. The two, along with Lord Rama’s brother Lord Lakshmana who had accompanied his brother and sister-in-law in their exile, then left for home as this day had also ended their fourteen years of exile. The enter the city of Ayodhya in north India around twenty days later, which is celebrated as the festival of Diwali in north India.

Navaratri represents a celebration of the Goddess Amba, (the Power). Navaratri or Navadurga Parva happens to be the most auspicious and unique period of devotional sadhanas and worship of Shakti (the sublime, ultimate, absolute creative energy) of the Divine conceptualized as the Mother Goddess-Durga, whose worship dates back to prehistoric times before the dawn of the Vedic age.

A whole chapter in the tenth mandal of the Rigveda addresses the devotional sadhanas of Shakti. The “Devi Sukta” and “Isha Sukta” of the Rigveda and “Ratri Sukta” of the Samveda similarly sing paeans of praise of sadhanas of Shakti. In fact, before the beginning of the legendary war between the Pandavas and Kauravas in the Mahabharata – a foundational Sanskrit epic in the Hindu tradition – Lord Krishna worshipped Durga, the Goddess of Shakti, for the victory of the Pandvas.

The Navaratri commences on the first day (pratipada) of the bright fortnight of the lunar month of Ashwin. The festival is celebrated for nine nights once every year during the beginning of October, although as the dates of the festival are determined according to the lunar calendar, the festival may be held for a day more or a day less.
This is how Navratri is celebrated in most parts of India, specifically in the north. The first day of Navratri is the Pratipada or Ghatastapana pooja, the second day called Dwitya is the Chandra Darshan Brahmacharini Pujan. The third day is the Tritiya day and the pooja that day is the Sindoor Tritiya Chandraghanta Pujan while the fourth or Chaturti day is the Varad Vinayaka Chauth. The fifth or Panchami day is the Upang Lalita Vrat Skandamata Pujan, while the sixth or Shashti and seventh or Saptami is devoted to the Godess of Learning or Saraswati with the Saraswati Awahan Katyayani Pujan on the sixth day and the Saraswati Puja Kalaratri Pujan on the seventh day. The eighth day is called Ashtami and is the day the Goddess Durga is worshipped with the Durga Ashtami Mahagauri Pujan Sandhi Puja or Maha Ashtami. The last day of the Navratri is called Navami and this day is when you worship your implements of your profession and is called Ayudha Puja or Durga Visarjan or Maha Navami. So on this day, students and professionals will put their books in front of a portrait of Goddess Saraswati, IT guys will worship their computers, farmers will worship their plough, tractors, other professionals will worship what they use the most….you get the point….
Everyday of the nine days has a colour associated with it. Sunday is red/maroon, Monday is white or cream, Tuesday is orange, Wednesday is green, Thursday is yellow, Friday is silver and Saturday is blue or peacock. Most people will try to wear the above colours during the nine days. I remember when I was working in India, almost everyone in the office would be wearing uniform colours depending on the day! I too try to wear the colours as much as possible, but working means you can’t wear colours like silver, so I try to incorporate it somewhere as much as possible.

In our neighbouring state of Gujarat, the Navratri is a huge festival, with the nights reserved for dance. Every day, everyone, be you young or old, will flock to communal grounds and dance the Garba and the Dandiya Raas! This practice is also very popular in Mumbai and I am also nostalgic about this festival when you get a chance to dress up and go and dance the night away!

In Tamil Nadu, dolls and idols are set up on tiers of steps called Golu. Usually in the evening, women and girls are invited to the house of the host and they are given turmeric and betel leaves, called vathailay paaku and asked to sing for the Goddess. On the ninth day, as mentioned, Saraswati Pooja is done which I have blogged before. Books, computers, musical instruments are placed before the Goddess and worshipped.

On the next day, which is Vijayadashami when good overcomes evil, children are encouraged to read the books. The tenth day is also a day for beginings. Most new ventures will start this day. I remember we did BB & GG’s vidhyarambham or the day children formally start learning when they were around two years old on a trip to India during Dusshera day. That day parents make the children write a holy word on a mound of rice and this kind of starts their formal learning journey. Most parents do it just before their children start school, but we did it earlier than usual as the children were scheduled to start daycare a few months after Dusshera and that India trip.

In the evening of “Vijayadasami”, any one doll from the “Kolu” is symbolically put to sleep and the Kalasa is moved a bit towards North to mark the end of that year’s Navaratri Kolu. Prayers are offered to thank God for the successful completion of that year’s Kolu and with a hope of a successful one the next year. Then the Kolu is dismantled and packed up for the next year.

Mysore, in the state of Karnataka is very well-known for it’s Navratri festivities, which is the state festival, with the royal family taking part whole heartedly. On the ninth day of Dasara, called Mahanavami, the royal sword is worshipped and is taken on a procession of decorated elephants, camels and horses. On the tenth day, called Vijayadashami, the traditional Dasara procession (locally known as Jumboo Savari) is held on the streets of Mysore. An image of the Goddess Chamundeshwari is placed on a golden howdah on the back of a decorated elephant and taken on a procession, accompanied by tableaux, dance groups, music bands, decorated elephants, horses and camels. The procession starts from the Mysore Palace and culminates at a place called Bannimantapa, where the banni tree is worshipped. The Dasara festivities culminate on the night of Vijayadashami with a torchlight parade, known locally as Panjina Kavayatthu.

In the eastern state of West Begal, the last four days of Navaratri are particularly celebrated as Durga Puja. This is the biggest festival of the year in this state and exquisitely crafted and decorated life-size clay idols of the Goddess Durga depicting her slaying the demon Mahishasura are set up in temples and other places. These idols are then worshiped for five days and immersed in the river on the fifth day. People in the state go puja mandal hopping and try to make it home irrespective of where they are in the world for the pooja!