If cooking for a festival, do make alist of all the things and material you will need well in advance and prepare for the festival. Make a list of the menu, then a list of what you will need for the preperations . Then a list for the puja needs. If there is another puja in the near future, see what you will for this too and make one trip to the shop/market.
The geja vastra can be coloured with using raw milk to keep the colour red and the Vathis soaked in ghee well in advance. arrange the vathis in a flat bottomed bok or dabba arrange all the wathis and pour melted ghee on it till the Vathis are well soaked. this you can keep as long as you want.When you want to use just heat the dabba and the Vathis will loosen. Like, this what ever can be made ready well in advance do it.
So also cut the vegetables the previous day itself. If raw banana is cut, sprinkle a little salt so the the cut banana does not become black or discoloured.
Usually brinjal, padval, arvi, banana stem, banana flower ONION/garlick is not to be cooked for a festival meal.
Nowadays in many houses, i hear omit making Kheer saying no one eats it. On festival days kheer is a must, do make a little for shashtra at least. Make it a point that all members partake a little of the kheer.
Mothers have to train their children to eat Kheer and Pancha- amrutha on festival days.
Even if the women work, if they make up their minds and believe in family and hindu customs, they will defnetly make that little extra effort to celibrate the festivals and the children will also follow the mother in these customs. Women also, do read and ask the elders and find out about each puja, why it is celebrated and the the way it is done in the family. Each fest and puja generally have story behind it, try and learn about this, so you can tell the children.
Hindu religion is a great one, please do take the trouble to celebrate them.
Wednesday, September 2, 2009
Friday, August 28, 2009
Recipes for Anantha Vratha.
SOFT DOSA.
Raw rice ----4cups, Udad dal ----1 cup,Grey pumpkin pulp---- 1cup,[or beaten rice 1 cup]Salt to taste. WAsh and soak rice and dal for 4/5 hours. Grind to a very fine paste remove from grinder and pour it in a big vessel[ the dough will rise as it forments], and keep aside over night or at 6/8 hours. Make dosa a little thick. cook on both sides till done.
HYAGRIVA MANDI
Chana Dal----Two cups, Jaggery----two cups, ghee 1/2 cup, Gus gussa---1tblsp, Dry coconut----1/4 cup, raisins and kaju as per taste. Dry coconut to be cut into small bits.
Preasure cook the dal till done4/4 whistles, remove and drain water. [Keep the water]. In a thick bottomed kadai put in the jaggery and enough water for the jaggery to melt. When the jaggery melts and is one thread syrup add the dal and cook till the mixture thickens. remove from fire. In another small kadai heat the ghee fry the raisins and kaju, remove add the coconut, when the coconut changes colour slightly add the gus gussa and fry till the gusgussa turns a little golden add this to cooked dal and jaggery mixture.Mix well and Serve.
KHEER
Wheat atta 1/4 cup, coconut milk----2/3 cups, kaju and drakshe,sugar or jaggery 3/4 cups or as desired. cardomom powder 1/2 tsp, ghee---1/4 cup.Milk Two cups.
In a kadai puta tbblsp ghee and fry the atta till golden and a pleasant smell emits, add the milk and boil till the mixture thickens add the sugara and boil for some more time add the coconut milk . remove from immiadiatly after the mixture starts to boill fry the kaju and drakshe with rest of the ghee and add to the kheer.
Sajappa
Incredents: coconut scrapings[scraped fine] of one coconut, Equal amount of jaggery,[ in the ratio one is to one] , cardamom powder, maida ---- one cup, fine rava[chiroti rava], 2 table spoon ghee to mix the dough, a pinch of salt and oil to fry.
In thick bottomed Kadai put in the jaggery with 1/2 cup water. let ie boil for a few mins add the coconut scapings and keep stiring till the Pooran is done ie it wil stat to leave the sides. another test is if you touch the pooran with a moist finger it should come clean. Mix the maida and rava , ghee and a pinch of salt and with water mix it into a stiff dough and keep aside half an hour or more. Make equal size balls of the dough. Apply a little oil to the hands and shape the dough into a cup, put a little pooran in side and close. On a placstic papper or banana leaf pat into a flat shape [like a puri]. Make a number of these. Heat oil in a kadai to medium heat and fry the Stuffed puris one by one , when it it fryed golden remove from oil and drain on a collander till a little cool then tranfer to serving dish. this can also be shallow fried, though the fried ones are tastier and last a few days more than the shallow fried ones.
Raw rice ----4cups, Udad dal ----1 cup,Grey pumpkin pulp---- 1cup,[or beaten rice 1 cup]Salt to taste. WAsh and soak rice and dal for 4/5 hours. Grind to a very fine paste remove from grinder and pour it in a big vessel[ the dough will rise as it forments], and keep aside over night or at 6/8 hours. Make dosa a little thick. cook on both sides till done.
HYAGRIVA MANDI
Chana Dal----Two cups, Jaggery----two cups, ghee 1/2 cup, Gus gussa---1tblsp, Dry coconut----1/4 cup, raisins and kaju as per taste. Dry coconut to be cut into small bits.
Preasure cook the dal till done4/4 whistles, remove and drain water. [Keep the water]. In a thick bottomed kadai put in the jaggery and enough water for the jaggery to melt. When the jaggery melts and is one thread syrup add the dal and cook till the mixture thickens. remove from fire. In another small kadai heat the ghee fry the raisins and kaju, remove add the coconut, when the coconut changes colour slightly add the gus gussa and fry till the gusgussa turns a little golden add this to cooked dal and jaggery mixture.Mix well and Serve.
KHEER
Wheat atta 1/4 cup, coconut milk----2/3 cups, kaju and drakshe,sugar or jaggery 3/4 cups or as desired. cardomom powder 1/2 tsp, ghee---1/4 cup.Milk Two cups.
In a kadai puta tbblsp ghee and fry the atta till golden and a pleasant smell emits, add the milk and boil till the mixture thickens add the sugara and boil for some more time add the coconut milk . remove from immiadiatly after the mixture starts to boill fry the kaju and drakshe with rest of the ghee and add to the kheer.
Sajappa
Incredents: coconut scrapings[scraped fine] of one coconut, Equal amount of jaggery,[ in the ratio one is to one] , cardamom powder, maida ---- one cup, fine rava[chiroti rava], 2 table spoon ghee to mix the dough, a pinch of salt and oil to fry.
In thick bottomed Kadai put in the jaggery with 1/2 cup water. let ie boil for a few mins add the coconut scapings and keep stiring till the Pooran is done ie it wil stat to leave the sides. another test is if you touch the pooran with a moist finger it should come clean. Mix the maida and rava , ghee and a pinch of salt and with water mix it into a stiff dough and keep aside half an hour or more. Make equal size balls of the dough. Apply a little oil to the hands and shape the dough into a cup, put a little pooran in side and close. On a placstic papper or banana leaf pat into a flat shape [like a puri]. Make a number of these. Heat oil in a kadai to medium heat and fry the Stuffed puris one by one , when it it fryed golden remove from oil and drain on a collander till a little cool then tranfer to serving dish. this can also be shallow fried, though the fried ones are tastier and last a few days more than the shallow fried ones.
Tuesday, August 25, 2009
Anantha Chaturdasi or Anantha Vratha.
This festival comes on Bhadrapada maasa shukla paksha chaturthi.
Materials and Puja Articles needed:-A thambya[Thumbige] made of silver or copper or pithal.Bunch of mango leaves, Ananthan Dora{this is made of red silk threads with 14 knots available in puja shops] This is bought in pairs. one pair for each couple.and one pair for the bramin couple invited for food. A coconut to be placed on the thambya for kalas. Select size suitable for the thambya used. [ too big a one may topple the thambya. the coconut must be of the size so that that 1/4 of the bottom half of the coconut fits into the thambya. In some house holds in the Kalas Five dry friuts are put namely badam, kaju, drakshe., dates and kal sakkare/ kade sakar. Some put water a little of both haladhi and kumkum and mantra akshitha.[ find out out from your elders the family custom. A snake made out of dharba grass if this is available. Flowers and Friuts and coconut. Raw milk a little and pancha amrutha.
This puja is performed by dhampathis ie husband and wife.
Select a proper place, clean and wipe the place. Place a plank, on this spread a cup of rice. On the thambya apply Lime [sunna/ chunam] fully or two lines around the thambya one line below the rim and the other about one or two inces above the bottom of the thambya. and in the centre Draw a eight pettaled padma with a mixture of lime and haldhi which will give a red colour. Inside the thambya put [dry friuts or water as per the family custom]. Over this keep the mango leaves[ make the leaves are wiped clean with a wet cloth]the the coconut with haldhi powder applied on it. [ wet the coconut a little and apply the haldhi powder]. The dharbha Snake if available is placed on top of the coconut. After puja this dharbha snake is to bo be kept in your safe or cash box.
Apply kumkum. This is kalas. Place this on the rice spread on the plank.and perform puja with haldhi kumkum gandha, geja vastra. There is a puja book available as also cds. If one has not got this, do archana reciting the Vishnu Ashtotara followed by lakshmi ashtotara either with flowers or kumkum to lakshmi. Perform the puja also reciting the Vishunu sahaara nama vali, if you have no book.
Perform puja to the dora too, after the puja is over, the dora is given to bramhana and savashni, if they have been invited, if not , the head of the family and his spouse and then the others,the dora is given by the person who performed the puja.The men wear it arround their neck [like a chain] the women are to tie arround their right hand. This dora can be removed after some time . KEEP THE DORA IN A SAFE PLACE. DONT DISREGARD IT AND KEEP IT IN BATHROOMS AND PLACES WHERE IT IS LIKELY TO STAMPED UPON OR THROWN AWAY CARELESSLY.
Narayana in this Vratha called Anatha is supposed to be a old man, so only soft foods are made.Dosa, spinach bhaji, Hayagriva mandi and Kheer made with rosted wheat flour and cocanut milk is made.
Story on Anantha Padma nabha.
There once a bramin . He had a daughter and after the passing away of his, he remarried and the step mother was troubling the daughter to a great extent.The bramin got his daughter married.On the way to her husbands house she saw some people performing the Anantha Padmanabha puja. While she watched the puja ssome one gave her the Dora and told her to wear it arround her arm and proceeded her husbands house.When the husband saw her wearing the Dora he grabbed it and threw it into the fire, but the wife retrieved it and put out the fire and soaked the Dora in milk asking forgiveness .
After some time for one reason or other the prosperity of the family srated to decline and she was sure it was because her husband had thrown the Dora into the fire. When the time for puja aproached she convinced her husband and performed the Puja, after which their prosoerity recovered. The husband was repentent to his action. From then on they performed the Anantha Padmanabha Puja regularly.
IT is a custom to invite a couple for food [bramana and savashini]. This is not always possible with more and more women working. Do the puja and pay for hastoka in any matha for two.As for Onti and Vaagina dhana , Do the Onti to the godess and keep it by and also the Vaagina dhana, This can be given when some couple visit you.
Materials and Puja Articles needed:-A thambya[Thumbige] made of silver or copper or pithal.Bunch of mango leaves, Ananthan Dora{this is made of red silk threads with 14 knots available in puja shops] This is bought in pairs. one pair for each couple.and one pair for the bramin couple invited for food. A coconut to be placed on the thambya for kalas. Select size suitable for the thambya used. [ too big a one may topple the thambya. the coconut must be of the size so that that 1/4 of the bottom half of the coconut fits into the thambya. In some house holds in the Kalas Five dry friuts are put namely badam, kaju, drakshe., dates and kal sakkare/ kade sakar. Some put water a little of both haladhi and kumkum and mantra akshitha.[ find out out from your elders the family custom. A snake made out of dharba grass if this is available. Flowers and Friuts and coconut. Raw milk a little and pancha amrutha.
This puja is performed by dhampathis ie husband and wife.
Select a proper place, clean and wipe the place. Place a plank, on this spread a cup of rice. On the thambya apply Lime [sunna/ chunam] fully or two lines around the thambya one line below the rim and the other about one or two inces above the bottom of the thambya. and in the centre Draw a eight pettaled padma with a mixture of lime and haldhi which will give a red colour. Inside the thambya put [dry friuts or water as per the family custom]. Over this keep the mango leaves[ make the leaves are wiped clean with a wet cloth]the the coconut with haldhi powder applied on it. [ wet the coconut a little and apply the haldhi powder]. The dharbha Snake if available is placed on top of the coconut. After puja this dharbha snake is to bo be kept in your safe or cash box.
Apply kumkum. This is kalas. Place this on the rice spread on the plank.and perform puja with haldhi kumkum gandha, geja vastra. There is a puja book available as also cds. If one has not got this, do archana reciting the Vishnu Ashtotara followed by lakshmi ashtotara either with flowers or kumkum to lakshmi. Perform the puja also reciting the Vishunu sahaara nama vali, if you have no book.
Perform puja to the dora too, after the puja is over, the dora is given to bramhana and savashni, if they have been invited, if not , the head of the family and his spouse and then the others,the dora is given by the person who performed the puja.The men wear it arround their neck [like a chain] the women are to tie arround their right hand. This dora can be removed after some time . KEEP THE DORA IN A SAFE PLACE. DONT DISREGARD IT AND KEEP IT IN BATHROOMS AND PLACES WHERE IT IS LIKELY TO STAMPED UPON OR THROWN AWAY CARELESSLY.
Narayana in this Vratha called Anatha is supposed to be a old man, so only soft foods are made.Dosa, spinach bhaji, Hayagriva mandi and Kheer made with rosted wheat flour and cocanut milk is made.
Story on Anantha Padma nabha.
There once a bramin . He had a daughter and after the passing away of his, he remarried and the step mother was troubling the daughter to a great extent.The bramin got his daughter married.On the way to her husbands house she saw some people performing the Anantha Padmanabha puja. While she watched the puja ssome one gave her the Dora and told her to wear it arround her arm and proceeded her husbands house.When the husband saw her wearing the Dora he grabbed it and threw it into the fire, but the wife retrieved it and put out the fire and soaked the Dora in milk asking forgiveness .
After some time for one reason or other the prosperity of the family srated to decline and she was sure it was because her husband had thrown the Dora into the fire. When the time for puja aproached she convinced her husband and performed the Puja, after which their prosoerity recovered. The husband was repentent to his action. From then on they performed the Anantha Padmanabha Puja regularly.
IT is a custom to invite a couple for food [bramana and savashini]. This is not always possible with more and more women working. Do the puja and pay for hastoka in any matha for two.As for Onti and Vaagina dhana , Do the Onti to the godess and keep it by and also the Vaagina dhana, This can be given when some couple visit you.
Saturday, August 22, 2009
Recipes
Desastha type Pitla
Incredents: To serve 6 people: Chana dal---11/2 tblsps, Udad dal--- 2 spoons, Dry cillies 4/5,
Pepper---one tsp. DRy coconut 1/2 cup, Dhania seeds ---one tsp. fry all these incredents with a little oil till agood arome emits, when cool grind to a fine powder or grind fine like chutney.
Vegetables beans, grey pumpkin, raw banana,Padval, potato,suran[yam], ground nuts .
Tamarind a small lemon size soaked .TUR DAL one cup. boil the dal, boil the vegetables with a little salt and haldhi powder.boil Till all the vegs are boiled add the boiled dal and the tamarind paste , boil till the raw smell of the tamarind dissappears, add the gound powder/ paste .Add water to bring it to required consistancy. Boil for a one or two minutes stirring all the time. Seoson with a little oil heated add hing and mustard and curry leaves.
Ambode
Incredents Tur dal one cup, Chana dal---1/2 cup, red cillies a few, green chillies a few, one tsp dhania seeds hing a little, ginger a small peice. coconut scappings 1/2 cup,oil for frying.
Soak both the dals for an hour or little more with the red chillies. Grind coursly along with the other incredents and salt to a course paste without adding too much water. It should be thick enough to shape into vadas.heat oil when the oil is hot reduce the heat to medium and fry the ambodes till golden and crisp. This is basic recipe you may add pudina leaves too if you like or even cabbage. Dont grind the dals too soft, if it is soft the ambodes will not be crisp.When grinding dont run the mixie for long periods, this will make the paste too soft. run the mixi shortly for a few seconds 5/ 6 times to make a course paste.
Incredents: To serve 6 people: Chana dal---11/2 tblsps, Udad dal--- 2 spoons, Dry cillies 4/5,
Pepper---one tsp. DRy coconut 1/2 cup, Dhania seeds ---one tsp. fry all these incredents with a little oil till agood arome emits, when cool grind to a fine powder or grind fine like chutney.
Vegetables beans, grey pumpkin, raw banana,Padval, potato,suran[yam], ground nuts .
Tamarind a small lemon size soaked .TUR DAL one cup. boil the dal, boil the vegetables with a little salt and haldhi powder.boil Till all the vegs are boiled add the boiled dal and the tamarind paste , boil till the raw smell of the tamarind dissappears, add the gound powder/ paste .Add water to bring it to required consistancy. Boil for a one or two minutes stirring all the time. Seoson with a little oil heated add hing and mustard and curry leaves.
Ambode
Incredents Tur dal one cup, Chana dal---1/2 cup, red cillies a few, green chillies a few, one tsp dhania seeds hing a little, ginger a small peice. coconut scappings 1/2 cup,oil for frying.
Soak both the dals for an hour or little more with the red chillies. Grind coursly along with the other incredents and salt to a course paste without adding too much water. It should be thick enough to shape into vadas.heat oil when the oil is hot reduce the heat to medium and fry the ambodes till golden and crisp. This is basic recipe you may add pudina leaves too if you like or even cabbage. Dont grind the dals too soft, if it is soft the ambodes will not be crisp.When grinding dont run the mixie for long periods, this will make the paste too soft. run the mixi shortly for a few seconds 5/ 6 times to make a course paste.
Friday, August 21, 2009
Short Slokas for every Day
Ramayana.
Poorva Rama thapo vanaadhi-gamanam, Hathvaa mragam kaanchanam,
Vaidehi haranam , Jataayu maranam , Sugriva-sambaasham,Vaali nigra hanam, Samudra
Tharanam, Lankaa puri dhahanam,Pascha Raavana Kumbakarna mathanam,Yethadvi
Ramayanam.
Sundaraa Kaandam
Anjaana-nandanam Veeram, Jaanaki Shoka Naasanam,
Kapeesha Makshahanthaaram Vandey Lankaa Bayankaram,
Sundrey Sundere maa, Sundare Sundari Seethaa,
Sunderey Sundari-Katha Sunderey kim na Sunderam.
Bhagavathaa.
AAdhou Devaki Devi Garba Jananam Gopi grehey Vardhanam,
Maaya Puthani Jeevithaapa Haranam Goverdhano dhaaranam,
Kamsa Chedhana Koura vaadhi Haranam Kunthi Suthaa Paalanam,
Yethad Bhagavatha Puraana Kathitham Sri Krishna Leelamrutham.
Maha bharatha.
Aadhou Pandava Dhritharaashtra Jananam Laksha grahe Dhaahanam,
Dhyuthe Sri Haranam Vane Viharanam Mathsaa laya Vardhanam,
Leelaa gho grahanam Raney Vitharanam Sandhi kriyaa Jram-bhanam,
Bhishma Drona Suyo dha naadhi mathanam Yethad mahabharaham.
Ganapathi Stothra
Kadu Karuni-ninendu-aridhu herodale namisuve nina-adige,Bembidadhe paalisu karuna sindhendhu.
Nadi naduve baruva vignava thadedhu bhagavanama, Nudise-inindha prathidhivasadhali marayadhale.
Before starting to cook.
Surya narayana sarathi-agali, Attidha adige Akshaya-vagali, Lakshni narayanara Naividya-vagali, Lakshminarayanaru Thriptha-ragali, Lakshmi narayanara Laksha virali
Jaya Jayathu Sri Harige Jaya Jayathu Naraharige, Jaya Jayathu Sri hari Uradhali Nelaseshwarige, Chathur-mukha Bramhanige Thath Sraswathi-Bharathige,
Bakthi-indha Garuda, Shesha, Rudrarrige eruguve naanu. Thara thamyadha davalavanu heli-kelidhavarige Ananthaasana koduva Namma Hayavadhana.
Poorva Rama thapo vanaadhi-gamanam, Hathvaa mragam kaanchanam,
Vaidehi haranam , Jataayu maranam , Sugriva-sambaasham,Vaali nigra hanam, Samudra
Tharanam, Lankaa puri dhahanam,Pascha Raavana Kumbakarna mathanam,Yethadvi
Ramayanam.
Sundaraa Kaandam
Anjaana-nandanam Veeram, Jaanaki Shoka Naasanam,
Kapeesha Makshahanthaaram Vandey Lankaa Bayankaram,
Sundrey Sundere maa, Sundare Sundari Seethaa,
Sunderey Sundari-Katha Sunderey kim na Sunderam.
Bhagavathaa.
AAdhou Devaki Devi Garba Jananam Gopi grehey Vardhanam,
Maaya Puthani Jeevithaapa Haranam Goverdhano dhaaranam,
Kamsa Chedhana Koura vaadhi Haranam Kunthi Suthaa Paalanam,
Yethad Bhagavatha Puraana Kathitham Sri Krishna Leelamrutham.
Maha bharatha.
Aadhou Pandava Dhritharaashtra Jananam Laksha grahe Dhaahanam,
Dhyuthe Sri Haranam Vane Viharanam Mathsaa laya Vardhanam,
Leelaa gho grahanam Raney Vitharanam Sandhi kriyaa Jram-bhanam,
Bhishma Drona Suyo dha naadhi mathanam Yethad mahabharaham.
Ganapathi Stothra
Kadu Karuni-ninendu-aridhu herodale namisuve nina-adige,Bembidadhe paalisu karuna sindhendhu.
Nadi naduve baruva vignava thadedhu bhagavanama, Nudise-inindha prathidhivasadhali marayadhale.
Before starting to cook.
Surya narayana sarathi-agali, Attidha adige Akshaya-vagali, Lakshni narayanara Naividya-vagali, Lakshminarayanaru Thriptha-ragali, Lakshmi narayanara Laksha virali
Jaya Jayathu Sri Harige Jaya Jayathu Naraharige, Jaya Jayathu Sri hari Uradhali Nelaseshwarige, Chathur-mukha Bramhanige Thath Sraswathi-Bharathige,
Bakthi-indha Garuda, Shesha, Rudrarrige eruguve naanu. Thara thamyadha davalavanu heli-kelidhavarige Ananthaasana koduva Namma Hayavadhana.
Monday, August 17, 2009
Ganesha Chaturthi
Ganesha or Vinayaka is worshipped all over India. He is known to remove obstacles, bestow knowledge, and grant us our wishes. This festival for Ganesha comes in the month of Bhadrapada Shukla Paksha Chaturthi. Generally an Idol of Ganesha is bought, or made of clay or in recent times made ganesha idols made of plaster of paris is also available. It is best to make your own Ganesha or buy the clay ones, as they are environment friendly. On the day Ganesha is brought home, an arathi is performed before entering the front door to the the Ganesha and then placed in a clean place on a plank, till the mantap is got ready.
For the puja materials wanted will be:- Flowers, Haldhi, KumKum, sandal paste[gandha], red sandal pase if available, akshitha, Geja vastra, coconuts, banana, other fruits, corn, sugar cane, jaggery, Patri{leaves] of gauva, mango and whatever is possible. Most important is grass called Arugam Pillu in tamil, Durva grass in Kannada. Pancha amrutha or madhuparka[a mixture of curds honey and ghee]. For Ganesha red colour is a favarite so try and get red flowers roses for example.
Perform Ganesha Puja with devotion. After setting up the Ganesha in a proper place, start the puja as I have described in the previous pujas.
It is said one should not see the moon on this day. If one does see it there is a superstition that the person will be accused of something the person has not done. Anyway seeing the moon is unavoidable. So after the morning prayers recite this prayer.
SIMHA PRASENA-MAVADHEETH SIMHO JAAMBA VATHH HATHAHA
SUKUMAARAKA MAA RODHISTHA HYASHA SYAMANTHAKAHA .
most people keep the Ganesha for three days. some five days and so on.Perform Ganesha Puja with devotion. After setting up the Ganesha in a proper place, start the puja as I have described in the previous pujas.
It is said one should not see the moon on this day. If one does see it there is a superstition that the person will be accused of something the person has not done. Anyway seeing the moon is unavoidable. So after the morning prayers recite this prayer.
SIMHA PRASENA-MAVADHEETH SIMHO JAAMBA VATHH HATHAHA
SUKUMAARAKA MAA RODHISTHA HYASHA SYAMANTHAKAHA .
For all the days you keep ganesha in the house, do panchupachara puja and neividhya everyday.
Saturday, August 15, 2009
Swarna Gowri Vratha
This Festival comes usually a day before Ganesh Chaturthi. This is widly celebrated in karnataka. For this festival the daughters of the house are invited along with their spouses and gifts are given.
For the festival an idol of Gowri is bought along with the idol of Ganesha.
Materials needed for this are:-
Clean the place where Gowri is to be kept; [select a proper place as the Gowri my have to be kept for a couple of days].
Draw a rangoli and place a plank or a mantap and put a handfull rice, on it. Over this keep the Gowri.
To the right of the Gowri keep pan /spari and a friut.
To the left or front keep kadole, karimani toe rings haldhi kumkum, kajal and a small comb.
Do all this on the morning of the puja after a oil bath and when there is no rahu kala or yamaganda. When you start the puja, keep ready all the items mentioned , plus water, panchamrutha or raw milk, or Madhuparka ie a mix of honey curds and ghee. A little of this will do.
Start the puja first with a flower sprinkle a little water then milk and water again. This symbalises of giving bath. Sprinkle haldhi powder or apply to the two sides of gowri face near the ear. geja vastra.[Symbalises clothing the Gowri] now again sprinle haldhi powder then gandha and kum kum to be applied
to the the forehead, next come the flowers. Put a garland and put the flowers reciting the Ashtothara stothra. Next will be doopa, deepa and naividya. Perform puja to the Dhora(thread) coloured yellow with nine Knots as many as the number of women and children in the house. Keep this in front of gowri and do pua to this too. After this perform arathi.
Next give haladhi kumkum and flowers and thambula with dhakshina and a coconut or friut to all the Sumangalis and also tie the dora, while tieing dora on the right hand give a friut to keep in the hand while tieing the dora. Give a maradha bhagana with a choli or saree /blouse.In the evenig too a few sumangalis may be invited and pan supari, with a coconut can be given. In evening light lamps and perform arathi.
Swarna gowri is kept along with Ganesha for 3,5,7 9 and 11 days as per the convenience of the family. Some people to send them away on the same day.
It is said Gowri is on a visit to her parents house and Ganesha comes to take her back home. therefore the custom of inviting the daughters of the family to paticipate in the puja.
For lunch along with the festival food of 2 kosambris 2 bhajis and kadi/pitla POLI and kheer is made. A banana leaf is spread and all items served and offerd to Gowri and on the same leaf the Savshni is asked to partake her food.
For the festival an idol of Gowri is bought along with the idol of Ganesha.
Materials needed for this are:-
- haldhi kumkum,
- flowers,
- Pathri,
- geja vastra,
- gandha
- friuts etc for naividya.
- Keep a thread yellowed with turmeric and with nine knots also ready. One for all the savashnis called Dhora
Clean the place where Gowri is to be kept; [select a proper place as the Gowri my have to be kept for a couple of days].
Draw a rangoli and place a plank or a mantap and put a handfull rice, on it. Over this keep the Gowri.
To the right of the Gowri keep pan /spari and a friut.
To the left or front keep kadole, karimani toe rings haldhi kumkum, kajal and a small comb.
Do all this on the morning of the puja after a oil bath and when there is no rahu kala or yamaganda. When you start the puja, keep ready all the items mentioned , plus water, panchamrutha or raw milk, or Madhuparka ie a mix of honey curds and ghee. A little of this will do.
Start the puja first with a flower sprinkle a little water then milk and water again. This symbalises of giving bath. Sprinkle haldhi powder or apply to the two sides of gowri face near the ear. geja vastra.[Symbalises clothing the Gowri] now again sprinle haldhi powder then gandha and kum kum to be applied
to the the forehead, next come the flowers. Put a garland and put the flowers reciting the Ashtothara stothra. Next will be doopa, deepa and naividya. Perform puja to the Dhora(thread) coloured yellow with nine Knots as many as the number of women and children in the house. Keep this in front of gowri and do pua to this too. After this perform arathi.
Next give haladhi kumkum and flowers and thambula with dhakshina and a coconut or friut to all the Sumangalis and also tie the dora, while tieing dora on the right hand give a friut to keep in the hand while tieing the dora. Give a maradha bhagana with a choli or saree /blouse.In the evenig too a few sumangalis may be invited and pan supari, with a coconut can be given. In evening light lamps and perform arathi.
Swarna gowri is kept along with Ganesha for 3,5,7 9 and 11 days as per the convenience of the family. Some people to send them away on the same day.
It is said Gowri is on a visit to her parents house and Ganesha comes to take her back home. therefore the custom of inviting the daughters of the family to paticipate in the puja.
For lunch along with the festival food of 2 kosambris 2 bhajis and kadi/pitla POLI and kheer is made. A banana leaf is spread and all items served and offerd to Gowri and on the same leaf the Savshni is asked to partake her food.
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