Dussehra International Festival

                                                  Dussehra / Vijayadashmi

           Lord Rama's victory over the ten-headed demon king Ravana.      

Dassehra falls every year in the month of September or October.It is believed that the celebration of Dussehra started in the 17th century, when the king of Mysore ordered the celebration of the day.There are a lot of mythological tales associated with the day. Dussehra is a most important Hindu festival celebrated every year all over the country. It is a religious and cultural festival also.According to Ramayana, Ravana was killed by Lord Rama on this day as revenge against the cruel act of kidnapping Goddess Sita.

 Mythology also has it that Goddess Durga killed demon Mahishasur after a long spell of cruelty and oppression by Mahishasur.

           The victory of Goddess Durga over the demons Mahishasur.

Another story associated with the origin of this day is the raining of gold coins.Kautsa, the young son of a Brahmin named Devdatt, lived in Paithan. After completing his education with Rishi Varatantu, he insisted that his guru accept a present. The guru asked Kautsa, to give dakshina in return for learning wisdom is not appropriate. Graduation of the disciple makes the guru happy, and that is the real Guru Dakshina. Kautsa was not satisfied, since he still felt it his duty to give his guru something. The guru said, "All right, if you insist on giving me dakshina, then give me 140 million gold coins—10 million for each of the 14 sciences I have taught you". Kautsa asked King Raghu for 140 million coins to give an offering to his Guru in return for his knowledge, Raghuraja went to Indra for help who then asked Lord Kuber to rain coins on the city of Ayodhya. After giving 140 million coins to his Guru, Kautsa distributed the rest to the people of Ayodhya.

Daksha (Brahma's son) and his wife, Prasuti, had a daughter named Sati. As a child, Sati worshiped Shiva as her would-be husband. Shiva, pleased with her worship, married her. Although Daksha opposed the marriage, he could not prevent it. He arranged a yajna, to which everyone but Shiva was not invited. Sati, ashamed of her father's behavior, killed herself. Shiva, anguished when he discovered this, lifted Sati's body on his shoulders and began dancing; the world was on the verge of destruction.

In the age of Dvapar Yug, the pandavs (the five sons of Pandu with his wife, Kunti) lost to the Kaurav in a dice game and were exiled in the forest for twelve years. The brothers hid their weapons in a hole in a Shami tree before they entered the kingdom of Virat to complete their final year of exile. After that year, on Vijayadashmi they recovered the weapons, declared their true identities and defeated Kauravas, who had attacked King Virat to steal his cattle. Since that day, Shami trees and weapons have been worshiped and the exchange of Shami leaves on Vijayadashmi has been a symbol of good will.

Largely, the day is celebrated to commemorate the prevalence of good over evil. The day is celebrated on a large scale in India as well as in Bangladesh,Nepal and Shri Lanka.Statues of Ravana are burnt everywhere in India on Dussehra, the event is attended by political dignitaries in the Ramlila Maidan.  People visit the Pooja Pandals wearing new clothes, prepare traditional food at home and celebrate the festival with their friends and families.

Vijayadashami is celebrated in a variety of ways in South India. It is seen as a day to express gratitude for success in life. Celebrations range from worshipping Durga to displaying colorful figurines, known as a golu. To respect the deities' sacrifices, Hindus revere murties (small statues of gods and goddesses) during festivals.

Nepal

Vijayadashami (also known as Dashain is celebrated by Hindu and non-Hindu Nepalis. The Newar people celebrate it as Mohani. The 10th day of Dashain is Vijayadashami, on which elders place a tilak on the forehead of younger family members. Jamara is sown on the festival's first day; it becomes greenish-yellow and grows to 10–20 centimetres long, symbolizing victory. Some groups of people receive tilak and jamara only on the 10th day, and others receive it until the following full moon. Depending upon the relationship, observers offer a dakshina for the tilak and jamara. On the eighth day of the festival, observers sacrifice animals to Durga and their meat is eaten as a gift from the goddess. The 15-day festival is a time for visiting relatives and temples dedicated to Durga and purchasing new clothes.

In Bangladesh, the festival is five days long festival and is celebrated in mandapas  (congregations). The largest festival is held at the Dhakeshwari temple and Ramkrishna mission in Dhaka. The day also coincides with immersion of the clay idol of Goddess Durga after Navratri festival in the river or pond.The pooja is performed with turmeric and other items, which are added to the river to help the water produce better crops.

Largely, the day is celebrated to commemorate the prevalence of good over evil. The day is celebrated on a large scale in India as well as in Bangladesh,Nepal and Shri Lanka.Statues of Ravana are burnt everywhere in India on Dussehra, the event is attended by political dignitaries in the Ramleela Maidan.  People visit the Pooja Pandals wearing new clothes, prepare traditional food at home and celebrate the festival with their friends and families. 

Vijayadashami is an auspicious day for beginning formal education. Students keep their books, pencil box, copies and workers their tools for puja on the ninth day of Navratri . This is called Ayudh pooja these are taken back and used after pooja on Vijayadasami. In many parts of South India, non-Hindus follow this tradition; many churches in Kerala began school on this day. Vijayadashami is important to the life events, such as the beginning of a new business or the purchase of a new home or car, vehicles etc.

Traditional Food:-

These festivals offer a great opportunity for people from different religions to enjoy the traditional delicacies that are cooked using the traditional recipes. These traditional recipes have been passed on from generation to generations. Each and every festival brings with it the joy of the festival and ceremonious food that is awaited for all year. Everybody is allowed to forget about their health related problem and enjoy the food and sweets to the fullest. Few traditional recipes are given below e.g. Puttukadalai Murukku  (South Indian - salty snacks ), Paal Payasam ( South Indian - Sweet dish ), Khaman Dhokla ( Gujrati dish, steamed on gas and micrwave both recipes), Chick peas parathas ( North Indian and Rajasthani dish ), Mutton Masala ( Indian, Nepali, Bangladeshi, Pakistani and Shri lankan dish ). 

Puttukadalai Murukku ( South Indian recipe ):- 

Cooking time - 45 minutes

Ingredients- 

Rice flour - 1 cup

Split roasted gram (Puttukadlai) - 1/4cups

Butter - 1/2 tb.spoon

Jeera (Cumin seeds) - 1 tea sp.

Salt to taste

Oil to deep fry

Water as required

Method - 

1- Grind fried gram in dry mixer to a fine powder. Now combine rice flour and roasted gram flour and sieve it.

2- Mix butter, cumin seeds,flour and salt. Now add boiled water little by little by spatula and make soft dough after using hands.

3- Grease Murukku mold using star shaped disc. Fill it up with the dough. Now press it slowly into heated oil. Fry till golden brown.

4- Cool it and keep it in air tight container.

Note:-

A- If butter is more, it will be difficult to get swirls of dough and it breaks so don't worry you can add little more rice flour and knead it.

B- If it is too tight to press the mould then drizzle little water and knead to get the desired consistency.

Paal Payasam:- 
cooking time- 45 minutes

Paal payasam is known as kheer (if we use rice in milk ) and Sewai ( if we use vermicelli in milk ) in north India, Rajasthan and Bangladesh.

Ingredients- 

Rice - 1/4 cup

Milk - 1 litre

Sugar - 1 cup

Ghee - 1/2 tb. sp.

Cashewnuts - 1/4 cup

Raisins - 10 or 20 pieces

Cardamom powder - 1 tea spoon

Method:- 

1 - Wash and soak the rice for 1/2 an hour.

2 - Boil milk and add rice . Cook the rice until soft.

3 - Add sugar

4 - Heat Deshi ghee in a pan, add cashewnuts, raisins and fry till golden brown.

5 - Pour it on rice mixture add cardamom powder and mix it little.

6 - Serve hot.
Note- If we pour Paayasam in a bowl. Rice and milk comes together, it means the paayasama is ready. Now mash little rice with spatulla until smooth texture and add dry fruits. Now serve.

Khaman/Besan/Gram flour Dhokla (Steamed on gas or induction ):-

Cooking time- 4 to 5 hours

The fermentation of the daal ( pulses ) enhances the nutritive value of dhoklas making them rich in fibre and protein.It is a very popular Gujarati (Indians) dish.

Ingredients- 

Gram Flour - 2 cups

Yoghurt - 1 cup

Salt according to taste

Turmeric powder - 3/4 tea spoon

Fresh Coconut (scraped) - 3/4 cup

Fresh coriander leaves (chopped) - 1 tb.sp.

Mustard seeds ( rai ) - 1 tea spoon

Soda-bi-carb - half tea spoon

Lemon juice - 1 tb.sp.

Oil - 2 tb.sp.

Green chilly, ginger paste - 1 tea sp.

Green chilly (cut longitudinal ) - 4 or 5

Sesame seeds - 2 tea sp.

Sugar - 1 tea sp.

Method - 

1 - Mix gram flour, yoghurt ( beaten ) and mix warm water (1 cup) slowly to avoid lumps.

2 - Keep this mixture for 3-4 hours to ferment. Do not shake it while fermentation until the batter comes upward.

3 - Now add salt, ginger chilly paste and turmeric powder.

4 - Heat steamer and grease thali with 1 or 2 tea sp. of oil.

5 - Mix soda-bi-carb, lemon juice and 1 tea sp. oil separately. Add it to the batter and mix gently( do not mix too much).

6 - Now steam this batter for 10 minutes after keeping it in the greased covered thali. 

7 - When it is cooled, cut into square.

8 - Tempering - Heat oil in a pan, add mustard seeds(rai), curry leaves, sesame seeds, green chilly (in the last) and half cup water and sugar afterwards. 

9 - Spread tadka (tempering) on Dhokla and sprinkle coconut and coriander leaves.

Now Dhokla is ready to serve.

Khaman Dhokla ( Microwave )

Cooking time- 15 minutes

Ingredients- 

Besan ( gram flour ) - 1 cup 

Semolina ( suji ) - 1/4 cup
Lemon - 1 medium sized or tartaric acid powder ( 1/2 tea sp. mix in little water) or curd ( 1 cup )

Oil - 1 tea sp.
Eno fruit salt powder - 1 tea sp.
Ginger paste - 1/2 tea sp.
Chilly paste - 1/2 tea sp.
Mustard seeds ( rai )- 1/2 tea sp.
Fresh coconut ( grated ) - 1 tb. sp.
Sugar - 2 tea sp.
Curry Leaves - 5 or 6
Chillies - 3or 4 ( cut longitudinally )
Salt according to taste

Method- 

1- Add 1/4 cup water slowly to the gram flour and mix it well. Add suji ( semolina ) and mix. 
2- Add salt, ginger, chilly paste and sugar ( 1 tea sp. ) to the mixture.
3 - Add lemon juice/ tartaric acid / curd in above mixture and keep it for 10 minutes.
4 - Grease microwave dish. Now add Eno fruit salt and mix it soon ( do not mix too much ).
5- Now keep mixture in greased dish and cover it.
6 - Cook for 3 minutes on max. temperature in microwave.
7 - Check Dhokla with knife if it is not sticking to the batter, it means Dhokla is ready.
8 - Now separate Dhokla from the sides of the container and turn it over. Cut it into pieces.
9 - Tempering - Heat oil in a pan on gas / induction. Add mustard seeds ( till splittering ), curry leaves, sesame seeds and green chilies. Add water (1/2 cup ) and sugar ( 1 tea sp. ). Spread it over Dhokla pieces.
10- Sprinkle coconut and coriander leaves on it and serve .

Note:- 

A. If you like to add curd then do not mix water in gram flour otherwise mixture will be thin. Mixture/ Batter should be of pouring consistency.
B. You must not do tempering in microwave.

Chick peas ( Bengal gram daal) ka paratha -

Cooking time- 30 minutes
It is very common dish in North India and Rajasthan. This parantha is filled with chick peas so it is very healthy dish with tangy taste. We get carbohydrate and protein both after eating this paratha. Specially children prefer to eat it in their tiffin for school too after applying jam in it and making role wrapped with tissue paper.

Ingredients-
Bengal Gram soaked, drained and boiled with salt and turmeric (till dried ) -1 cup

Wholewheat Flour- 1½ cups

Mustard oil -4 tbsp 

Ginger chopped -1 tablespoon

Green chilies - 2-3

Red chilly powder -1 teaspoon

asafoetida - ¼ teaspoon

Dried mango powder -1 teaspoon

Coriander powder - 2 teaspoon
Garam masala powder - 1 teaspoon 

Salt to taste

Method- 

1 - Heat oil in a non-stick pan,add ginger and green chillies and sauté for a minute. Add coriander powder, red chilli powder, asafeotida, dried mango powder, garam masala powder and Bengal gram.Cook it for 4 or 5 minutes.

 2 - Add salt ( if needed ) and mash it little.

3 - Put wheat flour in another bowl, add salt and water and knead soft dough. Add 1 tea sp.oil and knead again.

4 - Heat a non-stick tawa.

5 - Divide the dough into equal portions, shape them into balls and roll out into thin rotis.

6 - For each parantha, spread the gram mixture evenly on one roti, cover with another roti and seal the edges. Place the parantha on the hot tawa, drizzle oil, turn over and drizzle more oil and cook, turning sides, till the parantha is golden brown on both the sides.

7 -  Serve hot with Kheer or any pickle.

Note - In North India e.g. U.P., Bihar people prefer mustard oil in preparing bengal gram paratha because it gives nice tangy taste.  In Rajasthan ( India ) people like to use desi ghee in preparing bengal gram paratha. Nowadays health conscious people use olive oil or rice bran oil to prepare parathas.

Mutton Masala- 

Cooking time- 1 hour

On Vijayadashmi, non vegetarians prefer to eat healthy and mouthwatering mutton masala in India, Bangladesh and Nepal.

INGREDIENTS- 

• 500 gms mutton/meat pieces cut and washed.
• 4 tbsp edible oil
• 4 medium sized onions ( sliced )
• 1 tbsp ginger garlic paste
• salt to taste
• 1 tbsp red chilli powder
• ¼ tsp turmeric powder
• 1 tbsp coriander seeds powder
• ½ tsp cumin seeds powder
• 2 tomatoes finely chopped or 1 tb. spoon tomato puree
• 1 cup yogurt/curd
• 2 tbsp chopped coriander leaves
• 1 tsp mutton masala powder or garam masala powder

• Method- 

1. Heat oil in pressure cooker. 
2. Add sliced onions and fry them till they turn slight brown color.
3. Add ginger garlic paste and saute for few minutes.
4. Add the mutton pieces and roast them until a change in color appears.
5. Add salt, red chilly powder, turmeric powder, coriander seeds powder, cumin seeds powder, mutton or garam masala powder, mix well and cook for about 2-3 minutes on low flame.
6. Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
7. Add the beaten yogurt/curd into it.
8. Cook until oil appears at the corners.
9. Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
10. Garnish with coriander leaves.
11. Serve hot with rice or chapati / tortilla. 

Dry fruits Roll:- 

Cooking time- 20 minutes

                         It is healthy snack with sugar free, fat free and nutritious.

Ingredients- 

Dry Figs/ Anjeer - 10 pieces

Dates/Khajoor - 1 ½ Cups

Walnut - ½ Cup

Almond - ½ Cup

Cashew nuts- ½ Cup

Nutmeg Powder - ½ tsp

Desiccate Coconut - ½ Cup

Water - 1 Cup

Method- 

1.  Soak dry figs/anjeer in warm water for 1 hour.

2.  Remove seeds from the dates and chop in pieces.

3. Meanwhile finely chop all the fry fruits. Divide each chopped dry fruits in two parts and keep aside. 

4. Grind soaked figs without any water, add chopped dates and grind it to smooth paste.

5.  Mix half portion from each chopped fry fruit and with figs and dates paste and make a soft pitiable dough.

6. Now add coconut (coconut makes the dough firm and non-sticky).  Divide the dough into 5 pieces and make smooth balls.   

7. Take a piece and keep between plastic sheets or ziplock bags and roll to make a thin layer.  Take out thin like chapati/tortilla. Cut the edges if required.

8. Sprinkle almond, cashew and walnut around 1 tbsp of each and start to fold the layer into a roll, use plastic sheet for folding, this way the dough wont stick or break.  Keep the roll wrap in the plastic sheet and fold the sheets edges.  Repeat the same procedure for remaining pieces.

9. Store wrapped roll in fridge for 2-4 hours and cut in desire shape.
10. Dry fruits rolls are now ready to serve.

Note- Keep rolls in fridge to make the rolls firm otherwise it tends to break.  Be careful  while making the pieces and use a sharp knife. 

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