Vijayadashami is celebrated in the remembrance of the overwhelming victory of Goddess Durga over the wicked demon Mahisasura. It is also known as Dussehra in the northern part of the country and is celebrated to commemorate the victory of Lord Rama over the vicious demon Ravana. Enthral everyone with your culinary skills this festive season. Try these recipes to whip out quick and delicious dishes for your loved ones.
Easiest and tastiest dishes that you can cook on Vijayadashami 2020
- Bellam Paramannam
- Chana-Dal Sundal
- Chettinad special spicy murukku
- Ven Pongal
- Raw banana sabzi
Bellam Paramannam (5-6 servings)
- 1 litre whole milk
- 1/2 cup raw rice, washed and drained
- 1/4 cup sago, washed and drained
- 1/2 cup jaggery, grated
- 1/4 cup sugar
- 1/4 teaspoon green cardamom powder
To fry nuts
- 1 tbsp ghee,clarified butter for frying cashews & raisins
- 10 cashews
- 10 Raisins, optional
- Take milk in a pan and bring it to a boil on medium heat. Then, add rice and sago to it after lowering the heat.
- The dish should be cooked till the rice turns soft and the mixture turns thick. Now, add the jaggery powder along with sugar and mix well.
- Fry cashews in ghee in a small pan over medium heat. They should turn light brown.
- Add cardamom powder and fried nuts to the Paramannam and voila!
Chana – Dal Sundal Recipe
- 1 cup chickpeas
- 1 tsp urad dal
- 1 tsp chana dal
- 8-10 curry leaves
- 1 tsp mustard seeds
- 2 whole red chillies
- A pinch of heeng (asafoetida)
- Grated coconut for garnishing
- Ghee (clarified butter) for cooking
- After rinsing properly, soak chana in salty water overnight. If you want to cook the dish in the evening, you can soak it in the morning too.
- After draining the water, cook the chana. It should remain firm and not turn mushy.
- Fry mustard seeds, urad dal and chana dal in a pan in ghee till they change colour. Next, add curry leaves, whole red chillies and some salt. Fry the mixture for a minute.
- Add the cooked chickpeas to the mixture. Also, add salt according to your taste and mix well.
- Finally, turn off the gas and garnish the dish with grated coconut.
Chettinad special spicy murukku
- 3 cups idli rice
- 5 cups roasted gram powder
- 18 red chillies
- ½ tbsp asafoetida
- 1 tbsp sesame seeds
- Salt and oil as required
- First and foremost, prepare the soft batter by grinding and soaking the idli rice in the grinder. Now, take a small jar and add salt and red chillies. Grind it to a fine paste. Mix everything with asafoetida and sesame to prepare a soft dough. You can add water as you deem necessary.
- Add half cup of oil to this dough and knead well.
- Press slowly to make chaklis in a spiral shape. Heat the oil, and deep fry them till they turn crunchy.
- 1 cup rice
- 1/2 cup yellow moong dal
- 1 tsp black pepper
- 1 green chilli
- 1 ginger
- 1 tsp cumin seeds
- 4 cups curry leaves water
- To taste cashew nuts
- 200 gram ghee
- To taste salt
- Add rice and moong dal to 100 gm ghee in a pressure cooker and fry for 2-3 minutes.
- Now, add water and salt. Cook this mixture in a pressure cooker until 3 whistles.
- Fry the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan and then pour the tadka over the dish.
Raw Banana Sabzi (4 servings)
- Raw bananas 2-3
- Carrom seeds 3 tablespoons
- Carom seeds (ajwain) 1 teaspoon
- Whole dry red chillies stemmed 2
- Rock salt (sendha namak) to taste
- Lemon juice 1 tablespoon
- Fresh coriander leaves chopped 1 tablespoon
- Add carom seeds and red chillies to heated oil and stir fry. Further, add banana slices and stir over high heat.
- Lower the heat and add salt. Cover the dish and cook till it turns tender.
- Mix the cooked dish in lemon juice and garnish with coriander leaves.
What are you waiting for? Try these dishes and become everyone’s favourite chef. Bon Appetit!