VIJAYADASHAMI DELIGHTS – SAVORING SPECIAL DISHES ON DUSSEHRAA!

VIJAYADASHAMI ALSO KNOWN AS DUSSEHRA

Vijayadashami, also known as Dussehra, is a joyous Hindu festival celebrated with immense zeal and enthusiasm across India. Beyond the vibrant festivities and cultural events, one of the most cherished aspects of any festival is undoubtedly the special food prepared to mark the occasion. In this blog post, we'll explore some traditional dishes that families relish during Vijayadashami, along with a delightful recipe you can try at home.

SUNDAL – A NUTRITIOUS DELIGHT

Sundal is a wholesome South Indian dish made from various legumes like chickpeas, black-eyed peas, or lentils. Not only is it delicious, but it's also packed with essential nutrients. The legumes are soaked, cooked, and then tempered with mustard seeds, curry leaves, and an array of spices.

Ingredients

1 cup Chickpeas (soaked and boiled)
2 tabs Oil
1 tsp Mustard seeds
A pinch of Asafoetida (hing)
Curry leaves
1 Green chili (chopped)
Grated coconut (optional)
Salt to taste
Fresh coriander leaves (for garnish)

Method

1. Heat oil in a pan and add mustard seeds. Allow them to splutter.
2. Add asafoetida, curry leaves, and chopped green chili.
3. Add the boiled chickpeas and stir well.
4. Add salt to taste and mix thoroughly.
5. Optional: Garnish with grated coconut and fresh coriander leaves.
6. Serve hot and enjoy this nutritious delight!

RAVA KESARI – A SWEET SYMPHONY

Rava Kesari is a delectable sweet dish that's sure to tickle your taste buds. Made from semolina (rava), ghee, sugar, and flavored with cardamom and saffron, it's a delightful treat that can be prepared in no time.

Ingredients

1 cup Semolina (rava)
1/2 cup Ghee
1 cup Sugar
4 cups Water
A pinch of saffron strands
Cardamom powder
Cashews and raisins (for garnish)

Method

1. Heat ghee in a pan and roast the cashews and raisins until golden brown. Set them aside. 
2. In the same pan, roast the semolina until it turns golden and aromatic.
3. In a separate pot, bring water to a boil. Add saffron strands and sugar to make a syrup.
4. Slowly pour the syrup into the roasted semolina while stirring continuously to avoid lumps.
5. Add cardamom powder for flavor and mix well.
6. Garnish with the roasted cashews and raisins.
7. Allow it to cool and cut it into squares or serve it as desired.

IN CONCLUSION

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