According to Hindu calender, today is Karthika Shuddha Dwadashi or Uthan Dwadashi . This day is celebrated as “Tulsi pooja” or “Tulsi Vivah(Tulsi wedding)” . Almost all the Konkanis have a structure called as “Tulsi katte” in front of home which has a Tulsi (Holy basil) plant in it. A lamp is lit in front of this daily and worshiped. The “Tulsi katte” at my native looks like follows.
On “Tulsi pooja” , this structure is decorated with sugar canes and flowers. We have a square removable wooden structure which is fixed around the Tulsi katte and sugar canes are tied to this wooden structure and decorated with flowers. Few Amla (goose berry) and tamarind tree branches, along with Amla and tamarind, are planted on the sides of Tulsi plant. In the evening, after sunset, lights are lit on the square wooden structure. Bhatmam (priest) goes to all the houses and performs a wedding of Tulsi to a small statue of Vishnu or Saligram (a form of Vishnu). All kids who attend the function burn crackers. Sweets, sugar cane pieces, churmuri (puffed rice) and coconut pieces are distributed to all the people who come to see this pooja .
These decorations are usually removed on the next day. Along with this, all the lightnings done for Diwali, like the colored lights and “ Akashabutti ” – a small paper basket kind of thing which is tied around a light, are also removed. Usually “Tulsi pooja” signifies the end of Diwali.
More about Tulsi here .
As a kid, this was one of my favorite festivals. I liked to decorate the Pooja-thalis , draw Rangolis in front of the Tulsi katte and burn crackers..
The main sweet we prepare on this day is Sweet poha – poha prepared with jaggery( goD ). Molasses, which is generally called as “ Pattal goD “(liquid jaggery) is used for this dish. So the actual Sweet poha is almost black in color(takes the color of molasses). I was not having molasses with me, so I used normal jaggery and prepared this dish today to get a feel of Tulsi pooja here.
Ingredients: Thin poha 1 cup Molasses(or jaggery) 1 tbl spn Grated coconut(fresh or frozen) 1/2 cup Ghee 1 tea spn Cardamom powder 1/4 tea spn Roasted sesame seeds(optional) 1 tea spn
Method: Mix molasses, coconut, ghee with hand. Now add poha and mix well. Sprinkle some water to make the poha a bit wet. Add cardamom and roasted sesame seeds(optional) and mix well.
Serves : 2 Preparation time : 5mins
Its been a long time, I haven’t posted any chicken recipes. So when I got this recipe as well as picture from Madhura(My cousin’s wife) I was more than happy to post it here.
I love the taste of fennel seeds in any dish. So I decided to make this dish for a small get together at home. All my guests simply loved this dish. The clarified butter(ghee), fennel seeds, poppy seeds give an amazing taste as well as aroma to this dish. Also this is very simple to make, so it is a win-win situation. Just give it a try and I am sure you all will love this dish. Thanks a lot Madhura.
Ingredients: 8 medium sized pieces(about 800 grams) of chicken 2 tbl spn coriander seeds 1/2 tea spn of fennel seeds(saunf) A pinch of turmeric powder 1 tea spn each of black peppercorns, cumin and fenugreek seeds 1 tbs poppy seeds 12 garlic flakes 12 roasted whole dry red chillies 1 tbl spn tamarind paste 1 medium sized coconut grated 8 curry leaves 1 large onion finely chopped 2 tbl spn clarified butter(ghee) / butter /oil Salt to taste
Method: Heat a little clarified butter(ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, corriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste. Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.
Mix the chicken with the first paste. Cover and cook ( without adding water) on low level in a heavy-bottomed pan for about 25 mins or till the chicken is almost cooked. Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is completely cooked. Heat the clarified butter(ghee)/butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. Pour this garnish over the chicken.
PS: The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry….as dry as possible.
Serves:4 Preparation time: 28 minutes.
