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 in sacred temples like Puri Jagannath Temple for the sole purpose of cleansing the souls of pilgrims. 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).
It is a festive season here, we celebrate a plethora of festivals continuously between August & November every year, and every festival is celebrated distinctively in different parts of India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other even within South India. Kosambari is a traditional lentil salad popular in South Indian states (particularly in Andhra, Karnataka and some parts of Tamilnadu) offered to deities in this festive season and also served to guests at the wedding parties & other functions.
I wish all my readers a blessed New Year full of happiness and health! 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 traditional boli that I enjoyed in my childhood days but I never had the courage to try. There are a number of varieties of boli prepared by South Indians, but the traditional boli is the most delicious boli I ever tasted in my life. Those boli were made thin, flaky, papery & large and stuffed with mashed sweetened lentils. It is really challenging to prepare perfectly shaped boli as it is made thinner than any other boli and hence it turned out to be a larger boli. Nowadays it is hard to find these traditional boli in the sweet shops here, they are usually made thick, chewy, greasy & small which I feel unpalatable.
Sweet saffron rice (zarda pulao) is a Persian rice dish, and it was the most sought-after pulao among the royals during the Mughal era dated back to 16th century. Noor Jahan, the multi-talented Mughal empress, devised new techniques to stain rice grains with edible dyes. Zarda pulao was made using such rice grains of various colours and it became so popular that it was served to the guests at the royal weddings & banquets. She brought revolutionary changes in every art form, she designed dresses with silver or gold-threaded brocades, cutlery & crockery engraved with rubies & emeralds, and she also commissioned magnificent buildings including a tomb for her father Mirza Ghiyas Beg which is regarded as a draft of Taj Mahal.
Navarathri is a festival of worshiping the goddesses Parvathi (for creative power), Saraswathi (for wisdom) & Lakshmi (for wealth). Navarathri celebrations in Tamilnadu is incomplete without offering sundal (legume salad) to deities. I like to make karamani (black eyed beans) sundal for the soft skin & creamy texture. Today I used karamani of mahogany, peach & white colors and prepared 4 types of sundal.
Ashoka halwa is a protein-rich sweetmeat usually prepared during festivals or special occasions. Ashoka halwa is also offered to deities as neivedyam and served as prasadam particularly for Navarathri. It is one of my favorite sweets for its beautiful silky texture and the sweet aroma, and I find this as the best alternate for kesari. So I like to prepare this often and serve for the breakfast on any special occasion.
Preparing Sweet Pongal used to be a difficult task for me when I started cooking, it took really a long time for me to meet my expectation of making sakkarai pongal similar to the one served in temples.
Panchamirtham is a sacred fruit salad that we offer to deities at home and is also used for abishegam (bathing deities) in temples. The renowned Palani panchamirtham made using bananas that are exclusively grown near Palani hills is offered to Lord Muruga in Palani temple. You can check this video to see how panchamirtham abishegam is performed to the deity.