I am looking for the long weekend we are having. its begining of all the Indian festival series from tommorrow onwards. My community doesnt perform these rituals. Instead we do have other yearly rituals, poojas, havans etc which is mainly performed in the houses with a purohit (usually each house will have a defined purohith). The only festivals I am born and bought up with is "Nagara Panchami (thats again restricted to the houses which has bana (which has the nagana katte), Deepavali, Goo pooja ( pooja perfomed for the cows), ganesh Chathurti, . thats it the list ends here..and for us the festival which are celebarated above is not defined. At the maximum the special food that is prepared is a Payasam/kheer.
But In Bangalore the festive mode is already on and it is very nice for the eyes of the viewer and during these festivals women are invited by your neighbours to see and participate in the pooja and you will be offered some prasada.
Mahalakshmi Vrata or Varalaksmi Vratha a very sacred day for all the maried Hindu ladies. The Vratha is celebarated during the Shravana Masa according to the Hindu calender (corresponding to July/August in the western calendar). Varamahalakshmi Vratha is performed more commonly in the southern Indian States of Andhra Pradesh, Karnataka, Tamil Nadu and also in parts of Maharashtra and Orissa. This Puja is performed by married Hindu women to seek the blessings of the goddess Mahalakshmi, wife of Lord Vishnu, who is considered to be the abode of wealth and prosperity.
So now moving on to todays food, my Lil one doesnt like Chapatis or pulkas so I tried Parathas which he liked.
WISHING ALL OF MY BLOGGER FRIENDS "HAPPY VARAMAHALAKSHMI" & hApPy InDePeNdEnCE DaY
Wishing you all a happy and long Weekend.. I will resume my blog from next Tuesday..
(Indian flatbread stuffed with aloo/potatoes mashed & mixed with spices)
Preparation Time: 20 min
Cooking Time: 5 min per paratha
Served with: curd/youghurt/ pickle/chole masala
2 cups wheat flour/chapati flour
lukewarm water/ milk/both in propotion
salt per taste
heat to roast
For the Stuffing
3 medium potatoed boiled and mashed
1 tsp turmeric powder
salt to taste
1/4 cup chopped corriander leaves
1 tsp ginger garlic paste
1.5 tsp garam masala
1 tsp chopped green chilli/red chilli powder
Sieve the wheat flour along with the salt. Heat the water/milk just luke warm (you can add the salt to the water). I always prefer it with the flour (If you are using milk then do not add salt directly to the milk, the chemical reaction of the ingredients creates a kind of posion).
Put the sieved flour in the vessel and make a well in the middle and slowly add water and make a smooth dough. Kneed the dough till it becomes smooth (when u press the dough it should bounce back till then kneed it for soft paratha/pulkas).
Pressure Cook and mash the potatoes to this add all the stuffing masala and mix well and keep it aside. Now make a ball from the dough lil bigger than the usual pulka balls. roll into small chapati and then fill the stuffing and close it from all the corners as showed above picture. then again roll again into medium thick parathas. If you are unable to roll it then just pat with your hand from all sides. works well.
Heat the griddle and cook both the sides and then roast nicely with ghee. Serve hot with curd and pickle of your choice.