Karwa Chauth-annual one-day festival in which women fast for the safety and longevity of their husbands.

Karwa Chauth Puja Vidhi 

What does Karwa Chauth mean ?

Karwa means earthen pot which is the symbol of peace and prosperity. And ‘Chauth’ means the ‘fourth day’.  Hence, Karwa Chauth is observed on fourth day of new moon in Karthik Month. It is also known as Kartik ki chauth or Karak Chaturthi.Karwa Chauth day is also known as Karak Chaturthi (करक चतुर्थी). Karwa or Karak refers to the earthen pot through which water offering, known as Argha (अर्घ), is made to the moon. Karwa is very significant during Puja and it is also given as Dan to the Brahmin or any eligible woman.Compare to South Indian states, Karwa Chauth is more popular in North Indian states. After four days of Karwa Chauth, Ahoi Ashtami Vrat is observed for the wellbeing of sons.

Karwa Chauth Puja Vidhi

Karva Chauth  is one the most awaited festival for  married Hindu women. They keep a whole day fast and worship maa parvati to seek long life of their husband. Karva Chauth is observed on the fourth day Kartik month. This year women will observe Karwa Chauth Puja Vidhi and Fast on 22^nd October 2013 i.e. Tuesday. Let’s know about the complete puja process for this auspicious fast.

Early Morning – Karwa Chauth Puja Vidhi:

• Wake up before dawn; take bath and Chant Maa Parvati’s Name.
• Worship Shiva pariwar i.e. Lord Shiva, Parvati, Ganesh, Kartikeya and the moon.
• Pray for longevity and prosperity of their husbands and children.
• Eat the splendid ‘Sargi’ before sunrise and then get ready for the tough fast.
• Decorate your pooja thali, meet your friends, relatives and wish them.
• Prepare your puja thali and assemble other puja items of evening.

Evening: Ritual of Karwa Chauth Katha

• In the evening, dress up elegantly for the puja.
• Join your neighbours or relatives to listen or narrate the story of Karwa Chauth.
• Place your bayas and karvas in a Puja thali and sit around the puja area to pray.
• An elderly lady or pandit will narrates a Karwa chauth Vrat katha.
• While the Katha is read out, you are supposed to exchange your karvas (puja thali) with others.
• The karwa’s will be exchanged till you get your own karva back.
• During this time, chant the prayer or sing the traditional song. At the end of Puja shower rice and kumkum on Parvati and seeking her blessings.
• Sing Karwa Chauth puja aarti and bhajans.

Karwa Chauth Puja Vidhi at Moon rise

The ritual at moon will mark the culmination of your fast. Know about the time of moonrise in your city.

• Once the moon rises, See the reflection of the moon in their thali containing water.
• You can also use a sieve or dupatta to have a glimpse of the moon.
• Offer water (ark) to the moon and pray for the safety, prosperity and long life of their husbands.
• Sing a Karwachauth ark song.
• Thereafter, have a glimpse of your husband through the same sieve.
• Now eat the sweet or take a sip of water offered by your husband.
• Hands over the Baya to the monther-in-law or any elderly lady of the house and seeks her blessings.

Now have the lavish dinner with your family members and end your day long fast. Online prasad wishes you a happy and blessed Karwa Chauth. Follow the karwa chauth puja vidhi with full devotion and break your fast with prasad.

Karwa Chauth Vrat Katha

The story of Karwa chauth is about Queen Veervati. After her marriage, on the occasion of the first Karva Chauth she went to her parents’ house. Vervati had seven brothers, who loved and cared a lot for her.

Veervati observed a strict fast but by evening, she became too weak, and fainted.  Her brothers were worried about her health. They couldn’t stand the plight of their sister and decided to end her fast. They made illusion and assured her that it was the moonlight now she should break her fast. Soon after this, a message arrived that her husband had died. Queen rushed back to her husband’s house. Lord Shiva and maa Parvati appeared before her on her way and told her that she had been mislead by her brothers. She realised her mistake and pleaded for forgiveness. After which Lord Shiva and Parvati assured her that her husband would be brought back to life only when she observes strict fast ritual.

On reaching home, she found her husband lying unconscious with hundreds of needles inserted in his body. Each day, the queen managed to remove one needle from the king’s body. Next year, on the day of Karva Chauth, only one needle remained embedded in the body of the unconscious king. This time Veervati  followed the ritual strictly and was able to redeem her husband’s life from death.

On such a significant day seek blessing prasad to Lord Shiva and Maa Parvati.

 Courtesy:http://blog.onlineprasad.com/2013/10/20/karwa-chauth-puja-vidhi-fast-2013/

http://www.drikpanchang.com/festivals/karwa-chauth/karwa-chauth-date-time.html

How to Make Yeast at Home

How to Make Yeast at Home by

Nisha Madhulika

Yeast word is derived from Sanskrit "Yas" word.Yeast has been brought in use in cooking since ages. Yeast is commonly used to make Sheermal, Yeast Bread (Naan), Jalebi etc. Yeast brings good texture and fragrance to the food.
Fresh Yeast and Baker's Dried Yeast can be bought from the market. But incase none of it is available in the market, then you can even make Yeast at home. I myself prefer making Yeast at home, instead of buying it from the marketplace

Ingredients for Yeast

• Maida (All Purpose Flour) - 1 cup.
• Curd - 2 table spoon.
• Sugar - 2 tea spoon.
• Sounf Powder - 1 tea spoon.

Method - How to make Yeast at home.

Sieve the maida, and mix it well with curd, sugar, and sounf powder and make a batter by pouring less than 1/2 cup of luke warm water. Beat it for atleast 5-6 minutes so that no lumps are formed.

Put this batter in an air-tight container or cover the bowl in which you prepared the batter  with a cleanse film. Within 18-24 hours the batter produces bubbles, which means that the  yeast is formed. You can preserve it for 7 days in the refrigerators.
If you knead this yeast with maida, you'll get a spongy dough after 4 hours which can be used to make any kind of bread like Pav or Naan.  To make bread from the yeast dough take out 1 cup from it and keep the rest into the refrigerator again. You can use this dough to make bread whenever you want. It just takes 4 hours for the dough to get spongy, enough suitable to make bread.

Method - How to make Bread with Home-made Yeast.

1 bowl of yeast is enough to knead 2 1/2 cup (300gms) maida. Sieve maida and take it out in a separate plate. Now divide the maida equally in to two portions in the plate forming a gap. Put 2 table spoon oil, 1 tea spoon sugar, 1/2 tea spoon salt and knead all the ingredients in luke warn water to make more smooth dough than a dough prepared to make chapati. Keep on kneading the dough for  5-7 minutes by flipping and  turning over the sides continuously. The maida should be kneaded by doubling up to arouse the yeast so that the dough gets greasy and elastic in touch. Within 5-7 minutes the dough will get greasy and elastic and while touching it the dough will be smooth and oily.

Place the kneaded dough in a greased bowl and cover it with a clean towel or a cleansed film. Keep the bowl in a warm place. Within 4 hours the dough will be spongy, ready to make bread. The dough it ready to make any kind of bread.
Preserve 1 cup of the yeast dough in the refrigerator. You can store it for upto 7 days. This yeast dough will work as a yeast and this time you will be able to able make a better quality of bread with the use if this yeast dough.

http://nishamadhulika.com/en/564-how-to-make-yeast-at-home.html
 

Know your Ingredient: Yeast By Gourmet Table in Know Your Ingredient

September 25, 2013

Know your Ingredient: Yeast

By Gourmet Table in Know Your Ingredient

 

One of the biggest deterrents to baking bread at home is a lack of understanding of a core ingredient–yeast. There are several different kinds available in the market, and there are pros and cons for each type. But which one’s the best? Gourmet Table finds out:
Fresh yeast: Fresh yeast is easily available at select food stores. It comes in a large, crumbly block for industrial use, but the local baker will be happy to sell you small packets of 50 or 100 grams. Make sure the yeast smells sweet and is light brown in color; if it has a strong, sour smell or is dark brown in appearance, it is likely too old to use. Store the fresh yeast in an airtight container or zip pouch in the freezer for up to two weeks. To use fresh yeast, crumble it and mix it with lukewarm water and a little natural sweetener and wait for 10-15 minutes for it to froth. If you see a distinct increase in volume, the yeast is good for use.
Dry yeast: Dry yeast is available in all grocery stores and supermarkets under various brands in the form of granules that are about the size of mustard seeds. The size of the granules varies within each packet. Dry yeast also needs to be frothed in lukewarm water before use. However, depending on the freshness of the product, the results tend to vary. As the size of the granules tends to vary, not all granules will dissolve and froth equally thereby affecting the texture of the bread. You may also need to use a little extra dry yeast than the recipe calls for. For instance, you may need to use about 1.5 tsp. of dry yeast if a recipe asks for 1 tsp. fresh or instant yeast. Sometimes, this results in a strong, “yeasty” smell in the bread and the loaf tends to spoil easily. Store dry yeast in a cool, dry place in an air tight box; if you live in humid climates, it is safer to store in the refrigerator.
Instant yeast: Instant yeast looks exactly like fine white poppy seeds and is extensively used for industrial preparations, but is now easily available in gourmet stores. This yeast does not require frothing in lukewarm water; however, it is always a good idea to test a small amount in warm water before adding it to the flour. It is absolutely legitimate to use it as one uses fresh yeast, by frothing it in lukewarm warm water to ensure that it is evenly mixed in the dough. Instant yeast also has a longer shelf life, staying active and odor-free in air tight containers at room temperatures for even a year. We find that breads rise better, do not carry a strong, “yeasty” odor, and are more flavorful.
All yeasts need to be “fed” with some sort of natural sugar in order to get activated. Simple grain or caster sugar, raw sugar, honey, etc. works best, even if used in small quantities. The sugars from the grain itself further help the yeast to multiply. Yeast thrives in a warm environment, so it is a good idea to place the yeast-sugar-water mixture in a warm spot such as an oven that has the light (no temperature adjustments) turned on or under a chimney light. If you live in warm climates, just the counter top will work fine.

http://gourmettable.in/know-your-ingredient-yeast/

Goda masala recipe| Marathi - Maharashtrian Kala Masala | Annapurna

Goda masala recipe| Marathi - Maharashtrian Kala Masala | Annapurna

Low Fat Minty Paneer Tikka or Kathi Roll

                                          Low Fat Minty Paneer Tikka Roll ( Swati`s Recipe)

 



Serves:- 4

 Ingredients :

 For making the chappatis or rotis:

3 cups of mixed flour or atta (which should have equal quantities of nachani( Finger millet, African millet,red millet) , bajara (green millet), chana( chick pea), soya, rice flour or you can also make of only whole  wheat flour)


1/2 cup water



For the tikka

500 gms low fat paneer/regular paneer cubes

1 green big bell pepper cut into cubes

1 red big bell pepper cut into cubes

2 medium size firm tomatoes
cut into cubes

10 small onions or 2 whole  red or white onions
cut into cubes


For the marinade:

350 gms Slim curd which is hung in a cheese cloth for a couple of hours or strained through a stainer

3 tbp Tandoori Chicken Masala

1 tsp red chilli powder( spicy one or the coloured one depending on the amount of spice you enjoy)

Chaat masala as per taste

salt as per taste

For the  mint chutney:

1 large bunch of fresh mint leaves

1 small bunch of coriander leaves

1 small raw green mango if available of jiuce of 1 to 2 lemons or lime

 5 to 6 green chillies

1 tsp whole jeera( cummin seeds)

Onion Salad or laccha onions:-

2 medium size red or white onions

1 tsp chaat masala or black salt powder

1/2 red chilli powder

1 tsp lime juice

Utensils and Equipment:

 Rolling Board

Rolling Pin

Girdle

Cheese cloth or a soup strainer

Chopping board

Skewers

Conventional Oven or Gas

Method:-

For making the chappatis :-
 Add the water to the flour mix slowly and gently knead to make a nice soft dough.
Let the dough rest for 15 minutes.
Divide the dough into 4-5 portions by making small balls and press the ball and make it flat.
Dust whole wheat flour and roll to make  round chapatis.
Heat a flat pan and cook the chapatis. - Turn them to cook on both sides
 Keep them aside by covering them in a cotton kitchen towel so that they dont dry up

For making the tikkas: 

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

Mix all the dry spices that is  tandoori masala, red chili powder, chaat masala in the hung curd. 

Now roll the cubed bell peppers, tomato,whole small onion or the cubed onion and paneer or cottage 

cheese individually in this mixer . 

 Now put these on the skewer as shown in the picture below.

 Now grill these in an hot oven of 180 to 200 degrees for 7 to 10 mins or roast these over the gas flame to the same time but kindly ensure to keep turning these. 

 If you have a conventional oven with a rotisserie then it is most convenient.

Keep these aside on a plate 

  

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

 For making the chutney:
Wash and clean coriander, chillies , mint, raw mango together  then put all in these in a blender along with the salt, cumen seeds and lime juice if mango is not available and blend to a smooth puree like the picture given below.

  
  Making the Onion Salad or Laccha onions:


 Slice the onions in shape of rings. 
 Place the onions in a bowl sprinkle the chaat masala, salt and lemon juice on it. 
 Let them rest for a cuple of minutes


Assembling the roll

Take a chopping board and first put the chappati or roti on it. Smear the mint and coriander chutney liberally , then put the tikkas in the centre of the roti or chappati in a vertical line. Now top the tikkas with onions and roll the chappati or roti. Now put is roll in a tissue and heat this in the microwave for 50 secs to 1 min  then serve hot 

The other way to make Minty Paneer Tikka Roll 

Instead of marinating the vegetables and panner in tandoori masala, marinade them in mint coriander chutney and hung curd mixture. This also tastes very good. The rest of the process remaind the same but chaat masala is a must as it adds the neccessary twang to make it just like the ones available on the street . 

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf