Bengali Style Sweet & Sour Red Pumpkin (Kaddu Ka Khatta)

Indian Vegetarian Main Course Special

Bengali Cuisine

Bengali Style Sweet & Sour Red Pumpkin (Kaddu Ka Khatta)

Serves 2

Ingredients:

Red Pumpkin- 150 Grams Cubed

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tsp.

Bay Leaf- 2 No’s

Cinnamon Stick- ½ Inch for Gravy & ½ Inch for Dum

Cardamom- 4 Pods (2 Lightly Crushed for Gravy & 2 Whole for Dum)

Cloves- 6 (3 for Gravy & 3 for Dum)
Cumin (Jeera)- 1 Tsp.

Coriander Seeds- 1 Tsp.

Turmeric Powder- ½ Tsp.

Red Chili Powder- 1 Heaped Tsp.

Fenugreek Seeds (Methi Dana)- 1 Tsp., Crushed

Salt- To Taste

Tamarind Extract- 4 Tsp.

Jaggery- 1 Tbsp., Powdered

Fresh Coriander Leaves- 3 Heaped Tbsp., Finely Chopped

Method: 

In a Kadhai Heat Mustard Oil till Smoking Point

Add Bay Leaves, Cardamom, Cinnamon, Cloves, Coriander Seeds, Cumin & Sauté

Add Pumpkin Pieces & Mix Well

Add Salt, Haldi, Red Chilli Powder & & Mix Well

Add Methi Dana, Cover & Let the Pumpkin Pieces Simmer in the Spices till it is Tender

Add Tamarind Extract, Jaggery & Mix Well

Sprinkle Coriander Leaves

For Dum:

In a Metal Bowl, Add a Burnt Piece of Coal with 3 Cloves, 2 Green Cardamoms & ½ Inch Cinnamon Stick

 

Keep the Bowl in the Middle of the Kadhai & Pour few drops of Mustard Oil over the Coal Piece in the Bowl

Cover the Pan & Let the Pumpkin Simmer for about 2-3 Minutes till the Dum is absorbed in nicely

Take the Bowl out

Serve the Kaddu Sabzi Fresh & Hot with Steamed Rice/Peas Pulao or Phulka/Roti

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Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)

International Vegetarian Main Course Special

Italian Cuisine

Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)

Serves 2

Ingredients:

Macaroni Pasta- 250 Grams

Yellow Zucchini- 300 Grams, Cut in Thin Slices

Green & Red Bell Pepper- 100 Grams, Blanched in Hot Oil, De Skinned & Cut in Long Strips

Olive Oil- 50 Ml.

Tomato Concasse- 300 Ml.

Grated Parmesan Cheese- 75 Grams

Grated Mozzarella Cheese- 75 Grams

Chopped Onion- 20 Grams

Chopped Garlic- 15 Grams

Tomato Puree- ¼ Tin

Salt & Pepper- To Taste

White Wine- 90 ml

Dried Oregano- 5 Grams

Green Bell Pepper- 100 Grams, Cut in Julienne

Parmesan Cheese Slices- 20 Grams

Fresh Chive Greens- 10 Grams

Method:    

Boil Water with Salt, Add Pasta, Little Oil & Cook for about 5 Minutes

Drain & Keep Aside

Heat Oil, Shallow Fry Zucchini & Keep Aside

Heat Oil, Add Onion Garlic Bell Pepper Julienne White Wine & Sauté

Check to see till the Wine Reduces

Add Tomato Concasse, Oregano, Cooked Macaroni, little White Sauce & Mix Well

Add Parmesan, Mozzarella & Cook on Low Flame

Let it Cool for some time before filling into Bowl

In a Ceramic Bowl Wrapped with Klin Film (Cling Foil Wrap), layer the Fried Zucchini & Bell Pepper Slices at the Bottom to cover it completely

Fill with the Macaroni & Wrap it back on top

Keep Aside

Bake it in the Oven for Couple of Minutes

Heat Oil, Add Onions, Garlic, Tomato Puree & Cook for about 5 Minutes till Slightly Reduced into a Sauce Consistency

On a Serving Plate, layer the prepared Tomato Sauce

Scoop the Pasta in the Middle, Garnish with Parmesan Cheese Slices

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Potatoes Cooked with Poppy Seeds (Aloo Poshto)

Indian Vegetarian Main Course Special

Odiya Cuisine

Potatoes Cooked with Poppy Seeds (Aloo Poshto)

Serves 2

Ingredients:

Potatoes- 3 to 4, Cubed

Poppy Seeds (Khus Khus)- 3 Tbsp.

Green Chillies- 3

Mustard Oil (Kacchi Ghani Sarson Tel)- For Deep Frying & 1- ½ to 2 Tbsp. for Gravy

Cumin Seeds (Jeera)- 1 Tsp.

Turmeric Powder (Haldi)- 1 Tsp.

Whole Dried Red Chillies- 3

Salt-

Fresh Coriander Leaves- For Garnish

Method:    

Dry Roast the Poppy Seeds for about a Minute

In a Mixer, Grind the Poppy Seeds, Green Chillies & some Water to make a Fine Paste

Deep Fry the Potato Cubes till Golden Brown & Keep Aside

Heat Oil, Add Jeera, Haldi, Red Chillies & Sauté till Seeds Crackle

Add Poppy Seeds (Khus Khus) Paste, Salt

Cook for about 2-3 Minutes

Add the Fried Potatoes & Mix Well

Add just a dash of Water, Cover & let the Potatoes Cook in their own steam for about 8 Minutes

Garnish & Serve Hot!

Tips:

Courtesy Aditya Bal from NDTV Good Times :)!

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Snake Gourd with Curd (Potlakaaya Perugu Pacchadi)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Snake Gourd with Curd (Potlakaaya Perugu Pacchadi)

Serves 2

Ingredients:

Snake Gourd (Padwal/Potlakaaya)- 5 Inch, Finely Chopped

Yoghurt (Dahi)- 1-½ Cup

Salt- To Taste 

Turmeric Powder (Haldi)- a Pinch

For Tempering:

Extra Light Olive Oil/Ghee/Olive Pomace Oil- 2 Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Split Black Lentil (Urad Dal)- ¼ Tsp.

Dried Red Chillies- 1 to 2

Asafoetida (Hing)- a Pinch

Curry Leaves (Kadi Patta)- 8 to 10

Green Chillies- 1 to 2, Chopped

Fresh Coriander Leaves (Dhania)- 1 Tbsp.

Method:

In a Bowl, Mix Curd, ¼ Cup Water, Turmeric Powder, Salt & Beat till a Smooth Consistency

Mix well & Keep Aside

In a Tempering Pan, Heat Ghee

Add Rai, Jeera, Urad Dal & Sauté till the Seeds Splutter & Dal changes Color to Light Red

Add Dried Red Chillies, Hing, Curry Leaves, Green Chillies, Snake Gourd & Mix Well

Cook on Medium Flame for about 8-10 Minutes or till the Snake Gourd pieces have turned Tender

When done, keep Aside to Cool Down

In the same Bowl, Add the Beaten Yoghurt & Combine Well

Garnish with Fresh Coriander Leaves

Served with Andhra Meal of Steamed Rice, Andhra Style Lentils (Pappu), Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Tips:

Snake Gourd or Chinese Cucumber is a Laxative so is a Cooling Vegetable for , Diarrhea, Natural Antibiotic so is effective in Fever, Anti Inflammatory, Jaundice, Alopecia, Constipation etc.   

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Maha Shivaratri 2012

Maha Shivaratri

‘The Night of Shiva’ or ‘Shiva's Great Night’

Mahashivaratri falls on the 13^th/14th Night of the New Moon during Krishna Paksha in the Phalgun (Hindu Month)

According to one Belief, this day symbolizes the Wedding Day of Lord Shiva and Sati/Parvati

However other belief is that Shiva Ratri is when Lord Shiva performed the Tandava Nritya - the Dance of Creation, Preservation and Destruction

As a Tradition, Devotees wake up early in the morning of the Maha Shivratri, take a ritual sunrise bath, wear fresh new clothes & then visit the nearest Shiva Temple to give the customary bath to the Siva Lingam

Devotees observe a Strict Fast on this day for Lord Shiva, though many go on a diet of fruits and milk some do not consume even a drop of water!

Both Married & Unmarried Women observe this fast; they perform Lord Shiva’s Puja rituals with complete Sincerity especially pray the Goddess Parvati who is also regarded as ‘Gauri’ (one who bestows Marital Bliss along with a Prosperous Married life)

Unmarried Women also pray for a husband like Lord Shiva who is regarded as the ideal Husband!

The Siva Lingam is given a special Bath with Milk, Yoghurt, Honey, Sandalwood Paste & Rose Water every 3 Hours

 

Milk is for the Blessing of purity and Piousness

Yogurt is for Prosperity and Progeny

Honey is for a Sweet Speech

Ghee is for the Victory

Sugar is for Overall Happiness

Water is for the Purity

After Bath, Vermilion Paste is applied on the Lingam

As a part of the Tradition, the Leaves from any of the Forest Tree (Bilwa/Maaredu/Wood Apple) are used for Puja
The Bilwa Leaves should be a stalk with 3 Leaves which are kept on top of the Siva Lingam

Jujube Fruit (Ber) is offered to the Lord Shiva on this day

Mahanyasa Parayanam & Rudra Paranayam are available at:

http://hariaudios.com/home.php?id=6

Maha Mrityunjaya Mantra:

“Om Tryambakam Yajamahe

Sugandhim Pushti Vardhanam

Urvarukamiva Bandhanan

Mrityor Mukshiya Mamritat..”

Interestingly, two of the most famous Shiva Temples (Kashi Vishwanath in Varanasi & Somnath Temple in Gujarat) offer Free Live Darshan during the Aarti, important Offerings & Puja 

In Andhra Pradesh, Sri Kalahasteshwara Temple in Kalahasti & the Bharamarambha Malikarjunaswamy Temple in Srisailam are most frequented

In Orissa, besides the Famous Loknath Temple in Puri, the Lingaraj Temple, Hakateswar Temple Atri, Mahendragiri, Gupteswar, Kapilas, Bhubaneswar and Khiching are few noteworthy Temples as well

Feel free to share your views & do let us know how this Festival is celebrated at your place :)