SIGNIFICANCE OF SHIVRATHRI
Maha Shivaratri is celebrated widely in the temples all over
Andhra Pradesh, Karnataka, Kerala ,Tamil Nadu and Telangana. Shiva is
considered the Adi (first) Guru from whom the yogic tradition originates.
According to tradition, the planetary positions on this night are such that
there is a powerful natural upsurge of energy in the human system. It is said
to be beneficial for one's physical and spiritual well-being to stay awake and
aware throughout the night.
The festival is principally celebrated
by offerings of Bael / vilvam leaves to Shiva,
all-day fasting and an all-night-vigil All through the day, devotees chant
"Om
Namah Shivaya",
the sacred mantra of Shiva.
SIGNIFICANCE OF SHIV RATHRI FOR WOMEN
Mahashivratri Festival is also considered to be an
extremely significant festival by women. Married and unmarried women observe
fast and perform Shiva Puja with sincerity to appease Goddess
Parvati who is also
regarded as ‘Gaura’ - one who bestows marital bliss and
long and prosperous married life. Unmarried women also pray for a husband like
Lord Shiva who is regarded as the ideal husband.
On this auspicious day, Godumai/ wheat vella dosai and paasi paruppu payasam is offerd as
naivedyam to Lord shiva. I have prepared both these naivedyams with sugarcane juice.
Sugarcane / karumbu chaaru coconut milk paasi paruppu payasam is a
wonderful dish, and rich in taste. Payasam is a traditional dessert from south
India that is generally prepared during festivals, celebrations and religious
functions. Usually for Shiv rathri moong dal payasam prepared with milk and jiggery
is offered to Lord Shiva as naivedyam.But I have prepared this payasam with
sugarcane juice and coconut milk. Try out this yummy dessert.
Prepare this yummy dessert , offer it to Lord Shiva and get his
blessings and let’s all pray for our Nation’s peace and prosperity.
INGREDIENTS
Roasted yellow moong dal - 1 cup
Sugarcane juice - 2 ½ cups
Jiggery -
¼ cup
Thick Coconut extract - 1cup
Water -
1 cup
Milk -
½ cup
Cardamom powder - 2 pinches
INGREDIENTS FOR GARNISHING
Cashews -
10 to 12 nos
Ghee -
1 tbsp
Heat a pan and dry roast the moong dal
till the raw smell goes or till golden colour.
Wash well and pressure cook with 1 ½
cups of water and 1 ½ cups of sugarcane juice.
Meanwhile heat the ¼ cup of sugarcane juice, and add jiggery.
When the jiggery dissolves strain it and
keep aside.
Transfer the cooked dal into a heavy
bottomed pan and mash the dal gently.
Add jiggery, milk and the balance
sugarcane juice and boil well.
Add cardamom powder, mix well and add the coconut extract and immediately remove
from flame.
Fry the cashews in ghee, and add it to
the payasam.
Sugarcane juice coconut milk yellow moong dal payasam is ready for naivedyam.
Serve hot or chilled.
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