Chhena Poda

Prasadham (food offerings) served in Hindu temples are generally prepared to please the palates of devotees. But there are some exceptions, it is also served for the sole purpose of cleansing the souls of pilgrims in sacred temples like Puri Jagannath Temple. It is believed that one can attain moksha (salvation from sins/ rebirth) by partaking the prasadam offered in this temple, hence the offerings in here are known as Mahaprasad (supreme offerings). Chhena Poda is one such Mahaprasad prepared in this temple kitchen, the largest in the world.

Kosambari

We celebrate a plethora of festivals between August & November every year. Every festival is celebrated distinctively in various regions across India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other within our country. Kosambari is a traditional lentil salad popular in South India (particularly in Andhra, Karnataka and some parts of Tamilnadu) with little variations. This salad is offered to deities in this festive season and also served to guests at the wedding banquets or festive gatherings.

Boli

In this new year, I aspire to rise up, glide above my comfort zone and hanker after the recipes I never dared to try before. Now I have tried the traditional boli that is fairly difficult to prepare. Generally, Indians prepare different varieties of boli or poli with soft or flaky skins and powdery or moist fillings, but I find the traditional one, popular in Kanyakumari & Nagercoil regions, is the most delicious boli. They were usually made thin, flaky, papery & large, and stuffed with a sweet dry filling (paruppu pooranam).

Poomparuppu Sundal

Lord Ganesha is regarded in the same manner as God Janus in Greek mythology. It is interesting to find the striking similarities between the two, as they both hold the honor of being the first god worshiped in every ritual. I like to start my day by listening to the soul-stirring hymn, Vinayagar Agaval, written in Tamil (the oldest language) and sung by the late legendary singer M.S.Subbulakshmi.

Ashoka Halwa

Ashoka halwa is a protein-rich sweetmeat popular in South India. We offer Ashoka halwa as naivedyam to deities and serve as prasadam particularly during Navarathri celebrations. It is one of my favorite sweets for the beautiful silky texture and the sweet aroma, and I find this as the best alternate for rava kesari. So I like to prepare this melt-in-mouth sweermeat often and serve for the breakfast during festivals and also on special occasion.

Sweet Pongal

Sweet pongal, popularly known as sakkarai pongal, is one of the most common neivedyam (food offering to deities) prepared not only in temple kitchens but also at our homes. We find sakkarai pongal as one of the most delightful prasadams served almost in all the Hindu temples in South India. So I set this prasadam as the benchmark for my sakkarai pongal, then I tried various methods to perfect the recipe for the same and finally succeeded to my heart’s content.

Panchamirtham, the Sacred Fruit Salad

Panchamirtham is the sacred fruit salad offered as naivedyam to deities at home, and also used for abishegam (bathing deities) in Hindu temples across Tamilnadu. The most renowned Palani panchamirtham is prepared using unique bananas that are exclusively grown near Palani hills. It is offered to the Lord Murugan in Palani temple and also to devotees as prasadam. You can check out this video to see how panchamirtham abishegam is performed to the deity in a temple.

Millet Payasam

Millets are tiny food grains (hence the name), so we can cook them quickly & easily. Though millets are tiny they are nutrients dense food grains. Hence they are increasingly popular among Indians nowadays particularly for the low glycaemic index. There are different millets like kodo millet, barnyard millets, little millets, pearl millets, etc. available in the market. You can refer to the table below for the nutrition data of commonly used food grains & millets. It is useful to compare their nutrients and choose the right one that meets our dietary requirements. Now I have prepared millet payasam using foxtail millets (thinai arisi) suitable for making payasam.