Thai Amavasai , Aadi Amavasai and Mahalaya Amavasai are very significant for Tamil people . The ancestors ,our pithrus are worshipped on Amavasai and the family seeks the blessings of our forefathers for the family's wellbeing.
Aadi Amavasai is observed in the Tamil month of Aadi / Aashada / Karka (cancer) between July 15th and August 17th.
Aadi Amavasai is the first amavasai that falls after the start of Dakshinayanam . Dakshinayanam is when the sun moves to the south of Equator . In western India, it is known as Ghatari Amavasya .
Like every other Amavasai, the pithrus are worshipped and the whole family seeks their blessing . It is believed that those who observe Aadi Amavasai their families are blessed with good luck,peace and prosperity by their ancestors. Tamil Brahmins offer tharpanam around mid morning and offer Dakshina to the Vadhyar / priest . Tharpanam is offered only by the sons who have no father .
According to Garuda Puranam, offering black til (sesame seeds) and water to forefathers on this day will please them and they shall bless you with longevity, success, progeny and relief from debts.
My prasadam platter above was prepared for last year's (2023) Aadi Amavasai .In 2024 ,Aadi Amavsai is on Aug 4th 2024 .
As like every other special occasion, even Aadi Amavasai is celebrated with an elaborate meal spread offered to our pithrus . Each family has their own tradition of preparing the food . In a typical Tamil brahmin home ,we make Vadai and Payasam along with Raw Banana (vazhakkai) curry , pepper based kuzhambu , jeera pepper rasam ,cucumber pachadi ,boiled moong dhall .
In Maharashtra and Gujarat ,people feast and rejoice on Ghatari amavasya as Shravan Mahina commences on the day after Amavasya and people observe Vrat/fasting and refrain from eating non veg during Chatur Maas .
This year in 2024 it is celebration galore continously .
Incase you don't have time to prepare such an elaborate menu for Amavasai, you can look up my post on Basic Amavasai Thaligai and cook up and simple, yet authentic offering for Amavasai.
Ganesh Chaturthi or Vinayaka Chaturthi is the most sought after Hindu Festival . Everyone loves to celebrate Ganesh Chaturthi with pomp and glory . Ganesh Chaturthi falls in the Holy month of Bhadrapada as per Indian Almanac which is around August - September as per Gregorian calender . This year we are celebrating Ganesh Chaturthi on 18th September 2023.
Mumbai is known for Ganesh Chaturthi festival which lasts for 10 days known as Ganesh Utsav or Ganeshotsav .We can hear everyone singing Ganapati Bappa Morya , Mangal moorthy Morya while they invite Ganpati Bappa Home.
Having grown up in Mumbai, I have my set of beautiful and divine memories of celebrating the Ganesh Utsav for 10 days.It is very difficult to bid adieu to Ganesha on Ananth Chaturthi. The entire city of Mumbai puts up a very vibrant look and there is just positive vibes all over. I always have my heart in Mumbai during Ganesh Utsav .Bangalore also celebrates Ganesh Utsava in its own way and there is a vibrant charm all over the city.
The atmosphere is so positive and vibrant during this festive season in every home . Everyone at home gets into planning of bringing the best Ganesha idol home by placing the order for the Murthy well in advance with the sculptor .The decor planning also starts much before with kids ,elders all getting into festive mood . The ladies of the house get into the planning of prasad and neivedya making and list out what bhog to be offered as long as we have Ganapati Bappa at our abode. I am detailing the list of prasadams we can offer to Lord Ganesha during the 10 day Festival . Click on the recipe names below for a detailed procedure to make.
After the 10 day festivity, it is very heart breaking to send off Lord Ganesha . This process is called as Visarjan wherein Lord Ganesha is immersed into the sea and we bid a farewell to him .While sending him off,we all wish and pray for his return next year and the mind begins to plan on how to welcome him home coming year .
Ganapati Bappa Morya ,Pudchya Varshi Lavkar Ya ..this is what is chanted while we bid him adieu,meaning "oh lord Ganesha,pls come back soon next year" .
Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .
It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands. Sugar is used as a sweetener. Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .
Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .
Even beginners can easily make badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .
To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .
Preparation Time - 1 hr Cooking Time - 30 mins Complexity- easy Serves - 3 to 4
Ingredients
1/2 cup badams /almonds soaked in hot boiling water 1/2 litre milk (preferably use 2% fat or full fat milk) 1/4 cup sugar 3 to 4 cardamoms Few strands of saffron
Method
Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
In a blender add the badams, cardamoms, saffron ,1/2 cup milk and grind to a fine paste .
Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
Lastly, add the sugar and continue to simmer till the kheer thickens . You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature.
Maa Vilakku or Maav Vilakku is an edible flour lamp offered to the lord .
Maav in Tamil means flour and Vilakku is lamp . Maa vilakku is made from jaggery and rice flour .A soft dough is prepared using jaggery and rice flour along with some edible camphor and cardamom powder . Ghee is poured into a small dent made in the center of the dough and a wick is lit . This lamp is decorated with Flowers and haldi kumkum .
Maav vilakku is primarily offered to Devi and Lord Balaji . Tamil Months of Thai(Jan - Feb) ,Aadi (July - Aug) and Purataasi (Sept - Oct) are very auspicious for offering Maav Vilakku .
Maav Vilakku for Devi is offered during Thai and Aadi months as per Tamil almanac and for Lord Balaji Purataasi month is very auspicious.
Significance of Purataasi Sanikizhamai
Tamil Brahmins whose family deity is Lord Srinivasa or Lord Uppiliappan,unfailingly offer Maav Vilakku in the Tamil month of Purataasi which is Mid August - Mid September as per Greogorian Calender .
Saturdays are considered very auspicious for offering Maav Vilakku ,hence it is offered either on 1st or 3rd Saturday. Maav Vilakku is not offered during Mahalaya Paksha(Pitru Paksha) even if it falls in the holy month of Purataasi.
There is a belief / aidheegam that the Lord Of 7 hills visits the Earth / Bhoolokam in this holy month and hence by offering this Maav Vilakku we invite him to our abode to bless us abundantly with his benevolent grace .
There is a another myth that during Purataasi month ,especially on Saturdays,Lord Shani loses his power and there is no way he can bring about any hurdle during the offering of Maav Vilakku,another reason why we offer Maav Vilakku on Saturday .
How to make the Maav Vilakku ?
How to do Puja and offer Maav Vilakku ?
Take a bath, clean the Pooja room, offer flowers to all deities, light the lamp as always.
On Saturdays, we offer maav vilakku after 10.30 am since it is Rahu kaal from 9am to 10.30 am.
Prepare the prasadams and also keep the maav vilakku maav ready so that soon after 10.30 you can light the lamp and offer.
As for any puja ; betel leaves , betel nuts and banana along with coconut are to be offered .
Prasadam for Maav Vilakku is normally Sakkarai Pongal ,Vadai ,Sundal , Ellu Saadham .Depending on the time and your personal constraints you can chose what you would like to offer . But ensure there is one sweet as prasadam. Onion and Garlic is avoided in the cooking on this day .A saatvik meal is cooked.
Assemble all the family members, light the maav vilakku using Ghee ,chant Vishnusahsranama or any hymns in praise of Lord Vishnu / Balaji .
Offer the prasadam you have made in a silver plate or banana leaf . Keep an eye on the lamp until it dies out ,this is called "Malai Yerardhu",meaning lord Balaji has blessed our home and is now proceeding to Vaikuntam. Once the lamp is about to die down, offer camphor or dhoop and distribute the prasadam to all the family members and partake the lunch.
Today , 8/10/22 at my home for Purataasi Sanikizhamai, I prepared the following prasadam.
Navaratri is just round the corner and it is a very special festival for Hindus. The whole of India celebrates Navratri in different ways and it is the most awaited festival for the ladies.
Navaratri is a festival that celebrates the victory of good over evil by Goddess Durga . The festival is spread across 9 nights and 10 days hence the name Nav Ratri (Nav is 9 and Ratri is night) .
The last day is celebrated as Dussehra or Dassera, a day that is considered very auspicious to start anything new .
As I already said each region in India celebrates Navaratri in different ways and the ladies thoroughly enjoy this festival .
Read the full blog to know how various regions celebrate Navratri across our country.
In Northern India , each day is dedicated to 9 forms of Maa Durga ; Shailaputri ,Brahmacharini ,Chandraghanta ,Kushmanda ,Skandamaata , Katyayani ,Kaalaratri, Mahagauri,Siddhadhatri.
Devi is worshipped by chanting Chandi Paath/ Havan ,devi Mahatmyam etc. Most ladies fast for the 9 days and break their fast on Navami .
The Ashtami Day is celebrated as Kanya Puja where young girls who haven't attained Puberty are called home and worshipped as an Incarnation of lord Durga ma and offered with Prasadam and small gifts like Bindi , chunri , mehendi etc. Prasad on Ashtami is Poori ,Halwa and Kala Channa .
In Gujarat , a decorated earthen pot called Garba is placed with a lamp lit inside which is kept as Akhand Diya for all 9 days ..this Garba is symbolic of the womb and the word is derived from the Sanskrit word "Garbh". There is a belief that just as the mother protects the baby in the womb, Ambe Maa is the protector of the world and she protects us from the wordly wrath.
Bengal and Eastern India is known for its Durga Puja Utsav during Navratri and the massive pandals that are set up all over the city which have huge and beautiful idols of Durga Maa sculpted to perfection and on the day of Dassera after the Pooja ,the idols are immersed in water bodies
In Tamil Nadu and Karnataka ladies set up Golu ,which is a display of dolls of various Gods and Goddesses and also other mythological characters. Social themes are also displayed and lot of contests are conducted to applaud and recognize the hard work . The 9 nights of Navratri are dedicated for Durga ,Lakshmi and Saraswati . The 9th Day is celebrated as Saraswati Pooja / Ayudha Pooja in Tamil Nadu ..to know more about how it is celebrated, read my post on Saraswati Pooja Special.
What is Golu / Bomma Kolu / Bombe Habba ?
GOLU is a display of Dolls arranged on steps like structure which are odd in number like 1 , 3, 5 , 7 , 9 steps etc .
Traditionally beautifully colored clay dolls of various Gods and Goddess & Mythological story related dolls would be on the display and these dolls are handed down from generations. Carefully packed and stored for use year on year.
Slowly, with social awareness and creativity, dolls with social themes also got added to the collection and people who display golu started presenting various themes to bring related to current affairs and social responsibilities.
Each day a special prasadam is offered to Devi after pooja in the morning and evening.
Normally in the morning, we offer some kind of sweet as prasadam and in the evening we offer sundal prasadam. Navaratri and Sundal go hand in hand .
Sundal is a simple stir fry using various beans and legumes . A very good source of protein and energy.
This sundal prasadam is distributed along with the Haldi Kumkum Thamboolam which is given to all the ladies who visit the house for Golu .
Refer to the collection of recipes below which I am linking for your easy reference
Vella Seedai or sweet jaggery fritter balls are an essential prasad /offering made for Gokulashtami/ Krishna jayanthi to celebrate the birth of Lord Krishna .
We make two types of seedai; Uppu seedai (savory) and Vella seedai (sweet) along with various other favorites of Lord Krishna to be offered on the special day when we all rejoice and celebrate lord Krishna's birth .
To know how we celebrate Krishna Jayanthy in a typical Tambrahm (Tamil Brahmin) house hold head over to my post, Krishna Jayanthy Celebrations where you can also find link to all the special recipes we make for the big festival .
Making seedai is an art and requires a little expertise and caution while making it . With practice we can easily master this and become a pro .
I am giving all tips and tricks to make a fail proof seedai so that even beginners and newbies can make it with an ease . These tips are applicable for flours which are either home made or store bought.
Traditionally rice flour and udad dhall flour at prepared at home for purpose of maintaining hygiene and quality but now a days we get good quality ready made flours so we can use that even.
In this recipe, I have used store brought rice flour and udad dhall flour to make the recipe, thus making it easy for working women and those who are pressed for time.
Points to keep in mind
Roast the rice flour in a dry pan until it feels warm. The flour should be roasted just until you can feel the warmth no need for the flour to change color . Sieve the flour well through a sieve once it cools down.
Roast the udad dhall flour the same way and sieve it. If you are unable to find ready made udad dhall flour, take 1 cup of udad dhall and dry roast in a pan until it turn crisp ,cool it and then blend into a fine powder using the blender . Sieve it to get a really fine powder without any grits .
Melt the jaggery in hot water and strain it to remove any impurities .
Sieving the flours and jaggery syrup is very important as even a small particle or grit can cause the seedais to burst in the oil .
To know how to make Uppu Seedai and also on how to roast the flours check the video link below
Ingredients
1 cup rice flour 1tbsp udad dhall flour /Ulutham maav 1/2 cup grated jaggery + 3/4 cup water to melt it 1/2 tsp white sesame seeds / yellu 2 tsp grated coconut (optional) Pinch of cardamom powder Oil to deep fry 1 tbsp unsalted butter/ ghee at room temperature
Method
Take a wide mixing bowl and add the sieved rice flour and udad dhall flour along with the sesame seeds and grated coconut.
Meanwhile, heat the melted jaggery in a pan and let it come to a rolling bowl.we donot need ant string consistency. When the jaggery is boiling add in the cardamom powder to this.
Pour this hot jaggery syrup over the flours and mix it gently with a spoon so that the syrup gets incorporated well with the flours.
Now add the melted butter and gently with your hands knead a soft and pliable dough.most of the times the jaggery syrup is enough to knead the dough but incase if you feel the dough is dry , sprinkle some warm water and knead until its firm but soft. Cover with a damp cloth and let it rest for 30 mins.
Heat oil in a kadai and start rolling small balls from the dough . The balls must be crack free and the same time not rolled very tight.
If you roll it tight there is a chance of the seedais bursting in oil . Grease your palms with ghee while you begin to roll the balls .
When the oil is heated, reduce flame to medium and first drop one ball into the oil . It must not disintegrate in the oil. Incase it disintegrates means the moisture content is more . To fix this ,sprinkle some rice flour and knead the dough again until the dough feels dry and firm . Donot panic.
Once the dough is of righr consistency, drop the balls into the oil carefully and fry on medium flame by occasionally splashing oil over the seedais,this will prevent the seedais from bursting.
Fry until the oil stops hissing and the seedais have turn nice and brown. You can see cracks on the seedais once they are fried. This indicates that the seedais are perfectly done both from the inside and outside.
Carefully take it off from the hot oil and let them cool completely before you can store in a dry container.
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