Navratri 2020 is upon us and here is a comprehensive post that gives you the colours to wear, forms of the Devi to worship, and naivedyam for each of the 9 days.
I have given the colors that are popularly worn as well as those prescribed by the Kanaka Durgamma Temple in Vijayawada, Andhra Pradesh.
Shravana Masam (Shravan) heralds the start of the festival season. In Andhra, Telangana, Maharashtra, and Karnataka, Shravan will be from July 21 to August 19, 2020.
This post lists the dates of the important festivals and poojas in Shravan 2020.
Of course, it also has links to recipes for naivedyam.
I first posted this recipe for Bhapa Doi, the super simple steamed sweet yogurt from Bengal, in 2015 as a guest post for Dimple of ShivaayDelights.com. I am now updating it with a recipe card and much better pics. It is my greatest pleasure that I am able to do this super simple yet super...
Olan is an integral part of the famed Onam Sadya in Kerala.
This traditional dish is made by cooking Ash Gourd, Pumpkin, and Cowpeas in Coconut Milk.
Vada Pappu (called Kosambari in Karnataka) is a soaked moong dal, cucumber and coconut mix made as naivedyam for Rama Navami in Andhra Pradesh and Telangana.
Panakam (called Bellada Panaka in Karnataka and Panagam in Tamil Nadu) is a drink of jaggery dissolved in water spiced with pepper and dried ginger powder.
While it is offered as naivedyam on Rama Navami, I also make it often during summers because of its cooling properties.
! Ugadi Shubhakankshalu! Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on April 6, 2017. As with any festival, Ugadi celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour. Some Ugadi Recipes...
Carrot Moong Dal Kosambari is a variation of the traditional Kosambari (Vada Pappu) in which the cucumber is replaced with grated carrot.
This delicious grated carrot and soaked moong dal salad makes for a wonderful light meal on a hot summer day.
Sugarcane Juice Pongal (Cheruku Rasam Pongali in Telugu and Karumbu Chaaru Pongal in Tamizh) is a version of Sweet Pongal in which Sugarcane Juice is used as the sweetner. The taste is quite unique and surprises many who taste it. :)
Atukula Daddojanam or Mosaru Avalakki is a must have naivedyam for Sri Krishna Jayanthi (Gokulashtami).
I also often have this as breakfast or even a single-dish lunch as I find it light on the stomach and very cooling on scorching summer days.