Navratri

Navratri During this Nine nights and Ten days Nine Forms of Shakti Devi are Worshiped.Near by My House Kanniga parameshwari Temple is there.They Will do 9 Different Alangarams Everyday during Navratri.


Nine forms of Shakti

* Durga, the inaccessible one
* Bhadrakali
* Amba or Jagadamba, Mother of the universe
* Annapurna, The one who bestows grains (an) in plenty (purna)
* Sarvamangala, The one who gives joy (mangal) to all (sarva)
* Bhairavi
* Chandika or Chandi
* Lalita
* Bhavani
* Mookambika

First three days
The goddess is separated as a spiritual force called Durga also known as Kali in order to destroy all our impurities.

Second three days
The Mother is adored as a giver of spiritual wealth, Lakshmi, who is considered to have the power of bestowing on her devotees inexhaustible wealth, as she is the goddess of wealth.

Final three days
The final set of three days is spent in worshipping the goddess of wisdom, Saraswathi. In order to have all-round success in life, believers seek the blessings of all three aspects of the divine femininity, hence the nine nights of worship.(From Wikipedia)





















I Prepared Sweet & Kara Sundal for Navratri.



Happy Navratri to All.

Plain White Bread

Quite satisfiy with this shape of square white bread. With 90 minutes proofing sponge dough method of 孟老师的100道面包, I must say "worth it"! The crumb is soft but I've no idea how long it can stay soft as it's finished in two days.

Recipes: (A) 220g bread flour / 3g yeast / 130g water

(B) 60g bread flour / 15g sugar / 1/2 tsp salt / 10g milk /

powder / 40g water

(C) unsalted butter 15g

Method:

1. Knead ingredients (A) together until it's well combine and become a dough ball. Let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
2. Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
3. Continue to knead the dough until it's smooth and elastic. Proof for 60 minutes.
4. Divide the dough in to 3 portions and rest for 10 minutes.
5. Roll out each doughs into a longish shape and roll up like a swiss roll. Place the doughs in a grease bread tin cover with lid and proof for 50 - 60 minutes until the dough fill up 90% of the bread tin.
6. Bake at 200'C for 30 minutes. Remove the bread from the bread tin and cool on a wire rack. Enjoy!

Black Eyed Beans Sundal

he black-eyed pea, also called black-eyed bean or "mulato gelatto" is a subspecies of the cowpea, grown around the world for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot.

Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure.

After the usual Chick-peas sundal and Green Gram sprout Sundal the next in line was Black-eye bean sundal.

Though the process is the same, but i made a lil change to ingredients i use here. i tried with dessicated coconut and dhaniya-channal dal dry powder.

Here comes the recipe

Ingredients

Black Eye bean - 1-1/2 cups (soak and cook until soft)

dessicated coconut powder - 2 tbsp
salt to taste

Dry powder

dhaniya - 2 tsp

Channa dal/Kadalai parupu - 3 tsp

red chillies - 3 to 4 (as per ur taste)

Dry roast the ingredients and grind them into a medium-coarse powder.

Seasoning

oil - 1 tbsp

mustard seeds - 2 tsp

urad dal - 2 tsp
curry leaves - 2 tsp

hing a pinch.

Method

Soak the beans for 4-5 hrs and cook them until soft. Heat oil in a kadai, splutter mustard seeds, add curry leaves, urad dal and hing.

Add the cooked beans, add masala powder mix well. Add dessicated coconut and mix well.

take i off the flame.

Sending this recipe for Think Spice - Think Red Chillies Event and Sunita's World  Think Spice Event