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thefoodaffairs · 1 year

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Changing cuisine and festivities with the inbound festival of Navratri

Cultural diversity is the true essence of India. Navratri, the nine-day festival, is devoted to Goddess Durga’s nine manifestations to remember the triumph of good over evil. Although the festival is centered on a common religious belief, it is observed differently across the nation through varied approaches to seeking blessings, ways of worship, rituals & traditions, and ultimately, a vibrant and diversified culinary culture.

Fasting is a crucial part of the Navratri preparations, and devotees avoid eatingnon-vegetarian food. Many households refrain from consuming onion and garlic and commit to a complete sattvic diet. They follow a simple meal with no or minimal spices and emphasize consuming forgotten grains like buckwheat, finger millet, water chestnut flour, etc. Today numerous people tend to explore multiple dietary options during these 9 days deserting the age-old puja food that’s dished out in the kitchen year after year. It is not necessary to limit ‘vrat ka khana’ to solely fruits and a bland, watery diet. The Food Affairs brings delights from all communities, each with its unique specialties that are worthwhile to try. Here is a quick guide.

1. ORANGE GINGER BASIL MOJITO The complementing flavours of orange and basil in a mojito make the mocktail incredibly reviving and tasty. Although it may sound unusual to substitute fresh basil for fresh mint, it is a delightful treat for the taste buds!

2. ROSE SORBET During the fasting days, rose sorbet, created by freezing a mixture of rose syrup and lime juice, is a sweet and nourishing refreshing drink that has a soulful taste.

3. GHEE-ROASTED SHAKERKAND Ghee-baked sweet potatoes have a deliciously buttery flavour. A little sprinkle of cinnamon is the perfect finishing ingredient to bring out its natural sweetness without adding more sugar. This is an assured dish that will quickly be among your favourites!

4. SABUDANA THALIPEETH Sabudana thalipeeth are simply crispy, soft pancakes. If one wants to stay away from deep-fried snacks, this is an excellent replacement for sabudana vada. It is a light snack that can be eaten with vrat wale aloo or Dahi aloo to make a substantial dinner when prepared on vrat.

5. ALOO LACHA TIKKI Aloo Lachha Tikki is a fasting meal made from grated potatoes that may be quickly prepared for lunch, snacks, or dinner. These shallow-fried bakes, known for the tanginess provided by lemon and chilies, taste best when served hot with a bowl of coriander and sweet date chutney to enhance the flavour.

6. SITAFAL BASUNDI Sitaphal Basundi, made from ripe custard apple pulp, is the perfect way to end a meal when you’re fasting. The cardamom sprinkle completely elevates the flavour of this dish. This is one of the vrat recipes that satisfies sweet cravings like no other.

Fasting is an integral and significant part of Indian culture. While fasting, particularly on holy days, is believed to offer numerous benefits for the health of the body, mind, and spirit. Some of the aforementioned recipes would undoubtedly add great taste while retaining the simplicity and piety of fasting cuisine, making it a joyful and healthful mealtime.

The Food Affairs Brings To You, A Catering Experience That Constantly Reinvents The Wheel To Bring An Element Of Warmth And Personalization To Every Special Occasion. Our Passion And Reverence For Food Are Evident In Every Dish That Is Prepared And Seasoned Perfectly With The Season’s Fresh Produce, Sourced Locally. Our Inspired Creations – Subtle Recipes, Their Aromas, Textures, And Hues Evoke Powerful, Positive Emotions. Every Menu That We Curate And Create Is Lovingly Tailored To The Exclusive Affair, Location, And People It Is Meant To Be Served. Let Us Take You On A Gastronomic Journey And Create A Unique And Unforgettable Dining Experience.

The top 5 caterers in Delhi are known for providing luxury food services in India. Food Affairs stands out as one of the best catering services in Gurgaon, offering top-notch wedding veg catering. Whether you are looking for delicious food for a special event or a corporate gathering, Food Affairs delivers the perfect blend of taste, presentation, and quality that elevates any occasion. With their commitment to excellence and unparalleled catering services, they have set the standard for what it means to be one of the best in the industrying services in India.

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walk-and-explore · 1 year

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Famous Food You Ought to Try in Amritsar

Before we talk about the famous food in Amritsar, let me tell you that this holy city is unofficially the culinary capital of India. A famous quote by M.F.K. Fisher, “First we eat then we do everything else” is perfectly true in case of Punjabi’s. Believe me…Punjabi’s are true gourmets.

It can be said that the biggest attraction in Amritsar, next to the Golden Temple is its famous, hearty food. The importance of food in Amritsar cannot be overemphasized. Here, every activity, be it prayers, celebrating festivals, or socializing involves scrumptious food.

No place can match the taste and quality of the famous food you can get in Amritsar. Be it the softness of kulcha, dripping hot jalebis, rich lassi, or juicy fish tikkas, every item is prepared on the spot, in front of your eyes and is completely fresh.

This article will take you on the culinary tour of Amritsar and at the end of it; you’ll be familiar with the famous food you need to try next time you visit in Amritsar.

Amritsari Kulcha

Amritsari kulcha tops the list of the famous food in Amritsar. As the name suggests, Amritsar is home to the world-famous kulcha naan.

The refined flour roti is filled with a potato and masalas mixture. Then it is baked in the tandoor until golden crispy. Then this hot and flaky bread is topped with a generous amount of desi ghee or butter. Besides potato, there are other choices of filling too like cauliflower and cottage cheese.

Accompanied with chole, chutneys, sliced onions, and raita it makes for an irresistible option for breakfast. You have missed the essence of the famous food of Amritsar if you do not try this mouth-watering Amritsari kulcha.

You can easily find this kulcha naan at many spots in Amritsar, but Kulcha Land makes one of the best and are serving kulcha naan before partition.

Lassi

Food in Amritsar can never be complete without a glass of Lassi. This makes it the best thing to drink in Amritsar. The famous Amritsari Lassi is made by churning yogurt with sugar in it and is topped with a layer of cream which gives it the required richness.

You can find this lassi being offered in many places. But hands down, the Gian di Lassi offers the best original thick lassi.

Guru Da Langar

The Golden Temple kitchen is the largest community kitchen in the world. Here, any person irrespective of his caste, creed, gender, or status can satisfy his hunger without spending a single penny.

The volunteers here cook a simple meal comprising of roti, dal, sabzi, and kheer. Though simple, the meal is extremely nourishing and appetizing. This kitchen serves over one lakh devotees every day.

Also don’t miss out on the Karah Prasad. Prasad is a blessing given in temples and gurudwaras. Karah is a pudding made by roasting whole wheat flour in loads of ghee and then adding sugar syrup. This is truly a blessing for your taste buds.

Butter chicken

The famous food of Amritsar is not limited to kulcha and lassi only. Butter chicken would be a perfect treat for all my non-vegetarian friends out there. The dish is not only heavy in calories only; it is heavy on flavours too.

The chicken is marinated in thick, spiced yogurt which makes it juicy and tender. These chicken pieces are then added into a creamy sauce that is out of this world. The gravy has loads of butter and the addition of cream gives the sauce a silky smooth texture.

Paired with butter naans and you will be experiencing a heavenly bliss. You can visit Beera Chicken House on Majitha Road for best non-vegetarian food in Amritsar.

Jalebi and Gulab Jamun

Guru Ram Jalebi Wala at Katra Ahluwalia has only these things on its menu and it offers the best of both these delicacies. Jalebi is a famous deep-fried dessert that is soaked in sugar syrup. The mere sight of those crispy and piping hot jalebis, freshly made in front of you will be enough to arouse your taste buds.

As the name suggests, Gulab means rose and Jamun refers to berry. So gulab jamuns are soft, berry sized balls dipped in rose-flavoured sugar syrup. It is a classic Indian sweet made using khoya or milk solids, rose water, and sugar syrup. This famous food item is a must-try when you are in Amritsar.

Chaap

Now, this food is very unique to Amritsar. Even in India, there many cities, where people have never heard of this absolute delight. This makes chaap one of the most famous foods in Amritsar.

Small pieces of soya chaap are marinated in a mixture of hung curd, spices, ginger, garlic, some cream, and lemon juice. Then these are roasted on the flames of burning coal directly. Again some spices and cream are added to it so that you get the juiciest feast on your plate.

Take a bite and you will experience the burst of flavours in your mouth. You will come across many street vendors offering this famous food item in Amritsar.

Amritsari Machli (fish)

The most desired non-vegetarian local food of Amritsar is Amritsari Machli. In this dish, the fish marinated in a batter of besan (gram flour) and spices and deep-fried which gives it a golden crust.

Crispy from outside and melt-in-mouth from inside, these fish pakodas when served with different sauces will touch your soul if you are a hardcore non-vegetarian. Makhan Fish and Chicken corner on Majitha road will serve you the best fish in town.

Makki di Roti and Sarson da Saag

This is undoubtedly the most famous food item of the traditional Amritsari cuisine. A popular winter speciality, Sarson da saag is made of fresh mustard leaves and loads of ghee. Saag is served with buttery corn-flour rotis known as Makki di Roti.

The place is located in a very narrow lane, but don’t worry, the heavenly smell of desi ghee and “daal makhani” will be enough to give you the directions. Honestly, the place is not a visual treat but the flavors will leave you completely spell bounded

You can visit kesar ka Dhaba for having this hearty meal, which is a 10-minute walk from the Golden Temple.

Kulfas

If you have heard of kulfi, then think of kulfa as its better version. This sweet heaven is a combination of many delightful ingredients. Starting with a layer of phirni, there is a kulfi. On this kulfi, there is an assortment of rabri, falooda, and some crushed ice.

Finally, it is topped with some gund (edible gum) and a dash of rose syrup. A-One Kulfa near Crystal Chownk serves this famous sweet art among many others.

Mathi Chole

Another savory dish of Amritsar which you can hardly find anywhere else is the famous Mathi chole. Made of refined flour, it is deep-fried in ghee until crispy in texture.

It is a very famous food item in India. But only in Amritsar, you will find it being served with hot and saucy chickpea curry. The two are a perfect match for each other. Hansraj Chole Wala at Basant Nagar serves the tastiest and cheapest mathi chole in Amritsar.

This was our list of the famous food to gorge on in Amritsar. If you enjoy North Indian cuisine, you will undoubtedly relish every bite of Amritsari food. There are many other places also offering north Indian cuisine, but no place can match the originality, richness, and authenticity of famous food of Amritsar.

And if you have never tried Amritsari or north Indian food, then plan your next trip to this holy city and get ready for the most amazing culinary adventure.

Comment down your favorite food item in Amritsar and share this article with your foodie friends who are keen to travel and explore.

You can book a Food tour or walking tour to explore the real taste of Amritsar. It will help you to understand the local food culture and tell you interesting stories, fun facts & recipes behind every dish.

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gochengdublog · 3 years

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Ideas of a Chinese Connoisseur

An introduction to the high-quality artwork and science of building perfection out of easy ingredients. Amongst devotees of gastronomy who have had the privilege, of sampling the good nationwide cuisines of the environment, the Chinese cuisine is rated No. 1 quite as often as the French. It has a purity and refinement that transcend mere cleverness, a stunning simplicity that marks the actually gourmet. Like the French, it is based mostly on sensitivity to the inherent character of the foodstuff becoming ready. Chinese consciousness and regard for intrinsic flavor and texture have produced a very innovative overall body of methods and seasoning. There are cookery publications that supply recipes for Chinese food stuff. But recipes are dry looking at at ideal. As cookery is an artwork, one particular can hardly study a great deal from recipes with out an rationalization of the rules that underlie the cuisine that established them. The principles of Chinese cooking have been formulated partly from prolonged expertise and partly by accident via quite a few centuries. They are relevant not only to Chinese meals but to good cooking in common, a science as effectively as an art. Initial, the Chinese feel in nature. According to their interpretation, every little thing that grows on earth and is edible can be delicious when adequately well prepared, and so is meant by nature to be eaten by male. The Chinese explored the kingdom of veggies and herbs and residing creatures and so discovered a amount of meals, undreamed of by the Westerner, that are both appetizing and helpful to health. They are made use of when freshly collected from subject or forest or sea, and once more immediately after they have been preserved by pickling or drying in the sunlight. Thanks to these indicates of preservation, their offer is assured for all seasons. As an case in point, the Chinese found out the virtues of the soybean, and methods of developing bean sprouts indoors and producing bean curds all over the yr.These components are certainly a blessing to the Chinese and a just reward for a extensive, affected individual research. They are appetizing, healthy, and because affordable to develop, available to all. When appropriately prepared, they attraction equally to the palate of prince or peasant. This sort of popular enchantment is regular of Chinese cooking. If you have any sort of questions regarding where and just how to use Lan Guijun, you can call us at the webpage. Most Chinese dishes incorporate some veggies. The net result is to boost the flavor of the main component (meat or seafood) and at the very same time give uncomplicated veggies the reward of pleasing taste from the meat. The blend makes a tasty dish, quick to digest and healthful. Of training course, Western cuisines use veggies, way too, but they are generally cooked and eaten individually from the meat. The Chinese cuisine involves some roasted (shao k'ao), grilled (chien),or fried (cha) dishes, not blended with greens, but they are the exception. As a result, Chinese dishes have to have much less meat. A small piece, say 50 % a pound, enough for only 1 particular person if cooked the Western way, could provide 5 folks if cooked in the Chinese way. An fantastic case in point is the properly known dish chop suey, which, though invented by Chinese in The us instead than in China alone, makes use of the principles of ch'ao, a staple approach of the Chinese cuisine. Ch'ao, pronounced and usually spelled "chow," suggests reduced-oil, rapid-stir frying. Both equally meat and vegetables are slice into modest pieces and cooked more than large heat in a . wok, a massive concave skillet. Lacking a wok, the American prepare dinner can achieve the same effect in a solid-iron frying pan. A modest sum of oil is applied, but basically no water. The system is almost mysterious to the West, which is astonishing for the reason that it is so uncomplicated and speedy and provides taste to anything cooked. It is appropriate for cooking possibly meat with veggies or vegetables by itself, in pretty much infinite wide range see more: https://www.gochengdu.cn/article/food/319 . Priscilla is a cooking lover has been educating in foodstuff sector practically fifteen years. She has involed training in Chinese Cooking, Japanese meals, Thailand meals, Estern Delicacies, Indian Food, Hawaiian Type, Philippines Style, Oriental Meals, Asian Cuisine, Western Type, Meals in Minutes and and so on. She would like to share with individuals a wide expertise of and keen pleasure in the fantastic healthy everyday living design and style of excellent consuming by her several yrs of experience.

#Lan Guijun

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mynewsblog21 · 4 years

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Minneapolis - Northern Mississippi Soul

From the primary second when you show up in Minneapolis you will in a flash comprehend why Mary Richards hurled her cap into the air with fervor for a long time each time The Mary Tyler Moore Show, set in this energetic area, played on TV. There's an inclination noticeable all around that must be comprehended by the feelings which clearly start in the solid partiality with expressions and culture that are a notable heritage of Minneapolis focfo With illuminators over a wide span of time on the Guthrie Theater stage that incorporate Jessica Tandy (Fried Green Tomatoes, Driving Miss Daisy), her better half Hume Cronyn (Cocoon) whom she met at the Guthrie and T.R. Knight (George on Gray's Anatomy) it's not hard to comprehend the way of life that is Minneapolis. Any place there's a sound expressions network it appears to be a flourishing GLBT people group is just a moment away.

Liberal, lively, agreeable, protected and ground breaking. Anyway you depict Minneapolis it is an energizing new goal for the gay vacationer. With the biggest level of GLBT populace of any city in the United States outside of San Francisco it's not amazing that a gay-accommodating greeting is ensured in this mid-western city.

The Minneapolis social scene is presently encountering an expressions blast with very nearly a half billion dollars being spent as of late on new and overhauled framework. With the new Public Library fabricating, the dazzling new Guthrie Theater, another development to the Walker Art Center and another wing at the Minneapolis Institute of Arts and more to come in the following not many years, this city is an uncommon treat for social devotees or anybody with interest.

Three straightforwardly gay men who sit on the City Council and a transparently gay Senator have empowered the presence of the absolute most dynamic same-sex enactment anyplace to be found in Bush nation. In spite of the fact that there is no real gay town it is richly evident that the nearby GLBT people group is completely incorporated in this cosmopolitan jewel of the American mid-west.

Everything without exception you may be scanning for on your gay excursion is accessible in Minneapolis. An energetic GLBT people group, astonishing nourishment, extraordinary facilities, exuberant nightlife and culture past creative mind are hanging tight for you to encounter and appreciate.

With the new pattern the world over toward boutique inns as anyone might expect Minneapolis is prepared and ready to offer this sort of housing for a definitive occasion understanding.

The new Chambers Hotel opened in September of this current year to extraordinary expectation as a boutique structure lodging including a multi-million dollar contemporary and restless craftsmanship assortment of unique works from around the globe. A personal, special help, high plan, extravagance complex with sixty rooms, an outside patio, entryway bar, housetop parlor and Chambers Kitchen eatery, this must be portrayed as an exceptional encounter. For craftsmanship sweethearts who've ever felt they would not like to leave an exhibition when the entryways shut, at that point the Chambers resembles dozing for the time being in that display. Regardless of whether you view yourself as a craftsmanship sweetheart, the staggering plan will spellbind you. Make certain to look at the emergency exit wall painting a one of a kind gem unto itself. Add to this experience the rich rooms and well disposed, productive staff and this will end up being an occasion or special night experience to recollect.

The bigger twenty-one story Graves 601 Hotel propelled in August of this current year adding another new milestone to the inn scene in Minneapolis. Including a domain wealthy in plan, present day workmanship and best in class innovation it is situated in the focal point of town near shopping, organizations and the Guthrie Theater. Each room incorporates a divider mounted forty-two inch plasma screen televison, two encompassing light states of mind, a remote advanced console for web get to, an edge-lit carved glass headboard portraying one of four Minneapolis scenes, a huge library of film and music determinations for download carefully and a best in class bedding for a debauched night's rest. Likewise you will encounter unique restroom style which is amazing for a really spoiled remain in this new brand of inn.

For a progressively customary inn experience the Marriott City Center offers full enhancements in the core of downtown only a short stroll to all that Minneapolis brings to the table. Associated with all of downtown by the encased Skyways and close to the theaters and nightlife this is an area deserving of thought for your remain. A Sunday breakfast in bed with champagne and squeezed orange in the recently revamped rooms will help your recuperation from the earlier night's triviality and established the pace to investigate all that is offered in the core of this city.

Shining lakes, welcoming path and green spaces embellish this scene where each inhabitant lives inside six squares of a recreation center or open space. It's conceivable to bicycle, climb, pedal or oar all inside the restrictions of downtown.

The forceful Mississippi stream flows through the core of Minneapolis giving fantastic waterway strolls and horizon perspectives on this urban play area. The city's history spins around this waterway and today the neighborhood occupants and guests appreciate the memorable tourist spots along the stream banks.

The noteworthy Mississippi Riverfront region has progressed from mechanical to recreational land charming open air aficionados with parks, cookout territories, strolling trails, tourist spots, for example, the Pillsbury Bakery and the main stone railroad extension to cross the Mississippi. This history-rich neighborhood is an ideal evening retreat with cafés, porches and shops for a total getaway from the close by city over the waterway. You can encounter a Segway supernatural history visit which is as near an enchantment cover ride as you are ever prone to get. In the event that you've never ridden a Segway, at that point you are in for a one of a kind encounter and full preparing is given before you head out to float along the riverside trails and pathways.

Coming back to the midtown side of the waterway bank you can visit the Mill City Museum which is the most recent expansion to Minnesota's statewide system of memorable destinations. From 1880 to 1930 Minneapolis was considered the "Flour Milling Capital of the World" and this exhibition hall rises eight stories starting from the earliest stage the first demolishes of the Washburn A Mill, a National Historic Landmark. The lift ride to the housetop perception deck finishes in a fantastic perspective on the Mississippi River valley and downtown Minneapolis. In the historical center's performance center a brief video gives an incredible quick paced history of the district which will cause you to feel like a specialist nearby student of history. In the event that that is insufficient for an excursion back in time, at that point the fragrance of newly prepared bread will move you to the past.

At the point when the past meets up with the present and looks to the future there can be no preferred model over the noteworthy Guthrie Theater. In 1960 an anxious greeting from Minneapolis people group pioneers brought globally acclaimed chief Sir Tyrone Guthrie to the city to think about it as a potential home for his new theater. In 1963 the first Guthrie Theater appeared with a cutting edge dress creation of Hamlet on an exceptional push stage. More than forty years after the fact the awesome new multi-million dollar Guthrie Theater complex opened in June of this current year. This new performing expressions place with three phases stays consistent with the first idea with another push stage in a 1100 seat hall and the increases of a 700 seat proscenium and a 250 seat studio theater. Be that as it may, French engineer Jean Nouvel has made a whole amusement structure with cafés, bars, a perspective on the Mississippi and a spectacular climate deserving of the absolute best exhibitions by entertainers today and tomorrow. This striking endeavor is sure to guarantee that the productive Minneapolis theater network, which is additionally the spirit of this city, will keep on trying to more noteworthy statures now and later on as this current theater's custom merits. A visit to this performing expressions focus and a night at the auditorium will be the feature of your visit to Minneapolis-ensured.

Feasting in Minneapolis will be an experience and will include some extreme choices. Wolfgang Puck's 20.21 at the Walker Art Center versus Cue at the Guthrie Theater? No decision you need to attempt them both! An extremely exceptional spot for breakfast is Hell's Kitchen, with the goal that's a simple choice and a genuinely remarkable encounter. Regardless of whether you're not remaining at the Chambers Hotel you'll need to encounter a multi-course supper made by Chef Jean-Gorges at the Chambers Kitchen. An old police headquarters is the setting for a supper impeccably arranged by gourmet expert and proprietor Stewart Woodman at Five Restaurant and Lounge. Sit tight for the shock of a "Young men dressed in Blue" extraordinary pastry and when you go to the washroom be certain they don't discard the "prison" key . At Wild Roast Café you can expect a warm greeting from proprietors and accomplices Dean and Tom at their café where the 1903 chimney is the highlight and their extraordinary light charge is a genuine culinary joy to supplement the unwinding at-home environment. What's more, obviously there's consistently supper on a Mississippi paddle pontoon night visit for a genuinely exceptional feasting involvement in somewhat sentiment tossed in for good measure.

Somewhere between New York and Los Angeles yet such a distance out of the storeroom Minneapolis offers unmatched nightlife for the vigorous gay voyager. Subsequent to everything this social city brings to the table during the sunshine and sundown hours those with unimaginable endurance can party into the small little hours at around fifteen gay or gay-accommodating bars, clubs and bars. There's some place to drink and move each night of the week and it's no big surprise local people are constantly all over town.

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wonderparenting-blog · 5 years

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Why Navratri is celebrated? Significance of all nine days of Navratri Celebration

The colorful festivals of India are an integral part of the life of its people. They are symbols of the rich cultural heritage of the diverse land of India. Each unique festival is a celebration of great significance, where India comes alive in its fascinating best. Let’s read why Navratri is celebrated?

Importance of Navratri

Navratri is the festival of nine nights, during which the Divine Mother, the goddess of ‘shakti’, Durga, is worshipped in her nine forms and manifestations.

Navratri festival is observed twice a year, once in the month of Chaitra which coincides with the months of March – April and then again in Ashwin (Sharad), which is the equivalents of September – October.

During these nine days of Navratri, people take part in special ceremonies, rituals, fasting, and festivities. Gujaratis wear colorful costumes and perform ‘Garba Rass’, a special type of dance that is performed vigorously around an earthen lamp or circling the images of the Divine Mother.

The fast is broken on either Ashtami – the eighth day, or Navami – the ninth day, by serving food and praying before little girls who are seen as a form of the Goddess.

Sharad Navratri is also known by the name of Ashwin Navratri. Sharad Navratri 2019 in India will start on 29th September, Sunday and will end on 7th October, Monday.

Goddess Durga has nine structures, and all are loved amid Navratri by devoting every day to one ‘symbol’ or incarnation. Every Goddess is illustrative of a specific ideal.

Before reading the significance of all nine days, let’s read tips for Navratri fasting.

People look for Navratri fast recipes but these 9 tips are more important for consumption of food for Navratri fasting.

9 Tips for 9 Days of Fasting – Food for Navratri Fasting

Instead of eating once a day during fast, take at least 4 – 5 falahari small meals so as to maintain your energy level and glucose level.

Fruits make up the largest arc of your food rainbow. Eat plenty of fresh fruits of the season. Fruits will not only provide you energy but also fiber and vitamins. Remember more fibre gives you better digestion.

Most of the Navratri recipes for nine days of fasting are deep fried with lots of oil and fats. So instead of frying, you can try baked or roasted recipes.

Along with food items rich in carbohydrates, try to include fibrous vegetables such as cabbage, capsicum, etc. Remember to drink water regularly.

Read:

Is fasting healthy?

Chaulai (Amaranth) is a good source of protein and you can include it in your fasting menu. You can prepare its pudding (kheer) by cooking it in milk or you can also make puris or paranthas with it.

Include kuttu ka atta (buckwheat flour) in your diet. It contains 70 % to 75 % of carbohydrates and 20 % to 25 % of protein. It maintains cholesterol levels and also manages diabetes as it is low in glucose.

If you are health conscious, try to avoid fasting snacks available in the market. It will be advisable to include roasted makhana (Foxnuts), which is high in fiber and low in calories or roasted peanuts or dry fruits in your snacks menu.

Samak Chawal (fasting rice) is a very good option for fasting food. It is not a cereal but a fruit. It is easily digested. You can cook rice as a pulao or you can also make its kheer with milk.

If you are a sweets lover, save room for dessert. You can eat fruits, sweet curd, dates, apple pudding or Samak rice kheer as a dessert. Dessert is probably the most important stage of the meal you will remember during your fasting day.

Now you want to know Why Navratri is Celebrated?

Significance of all nine days of Navratri:

First three days are related to the worship of Goddess Durga.

Next three days, Goddess Laxmi is worshipped.

Last three days worship of Goddess Saraswati is done with all rituals.

1. Shailputri Puja on First Day of Navratri:

Shailputri is the name of the form of Goddess Durga when she incarnated as the daughter of King of Mountains – Himachal.

She is worshiped on the first day of Navratri.

Meaning of Shail is a mountain and Putri is a daughter.

Her sheen is equal to crores of moons.

She rides on Nandi bull.

Her head is embellished with a half-moon.

She has a Trishul (trident) in her right hand and var mudra on the other hand.

Brahmcharini Puja on Second Day of Navratri:

Maa Durga was incarnated as the daughter of King Daksh and this form of her is known by the name of Brahmcharini Devi.

In this incarnation, her name was Sati. This was her un-married form which is worshipped as Brahmcharini Devi.

She has Jap mala (Rosary) in her right hand and Kamandalu in her left hand. She walks bare feet.

To get Lord Shiva as her husband, she was on a diet of flowers and fruits only for 1000 years, followed by green leafy vegetables for another 100 years. She used to sleep on the floor for her Tapasya.

She did severe Tapasya for all seasons and remained on Bilva leaves for 3000 years for Lord Shiva.

Her favorite flower is Jasmine and her favorite color is orange.

Chandraghanta Puja on Third Day of Navratri:

Goddess Chandraghanta is the married form of Goddess Mahagauri, after getting married to Lord Shiva, when she started adorning her forehead with half-moon or Chandra. Thus, she is named as Goddess Chandraghanta.

She is worshiped on the third Navratri.

Chandraghanta governs the planet Shukra.

She mounts on the tigress and wears half-moon or Chandra on her forehead. The Chandra (half-moon) on her head looks like Ghanta (bell) and so she is called by the name of Chandra-Ghanta.

She depicts ten hands. In her four left hands, she holds Gada, Trishul, Kamandalu, and Sword. Her fifth hand remains in Varadra Mudra. In her four right hands, she holds Lotus Flower, Rosary (Jap Mala), Arrow and Bow (Dhanush). Her fifth right-hand remains in Abhaya Mudra.

Her favorite flower is Jasmine.

Chandraghanta Goddess is a Goddess of peace and welfare for her devotees.

With all her weapons in her hands, she is ready for the war.

With the sound of moon-bell (Chandra-Ghanta) on her forehead, all the devil spirits, obstacles remain away from her devotees.

Kushmanda Puja on Fourth Day of Navratri:

Goddess Kushmanda is worshipped on the fourth Navratri.

Goddess Parvati, after taking Sidhhidatri form, started living inside the Sun so as to liberate energy to the whole universe. After that, she is known by the name of Kushmanda Devi.

She has the capability and power to live inside the Sun. Her body has radiance and glows as same as the Sun is luminous. She governs the Sun and provides energy and direction to the Sun.

Goddess Kushmanda mounts on the lioness.

Due to her eight hands, she is also called as Ashtbhuja Devi. In her four right hands, she holds Kamandalu, Bada, Dhanush and Lotus flower. In her four left hands, she holds Chakra, Jap Mala, Amrit Kalash, and Gada. Her favorite color is red and so red-colored flowers.

In her Jap Mala, she has enormous power to bestow Nidhhis and Siddhis.

She is the creator of Brahmand that is the whole universe and she likes white pumpkin’s (Kushmanda) Bali. Due to this association of Kushmanda and Brahmand, she is called by the name of Kushmanda Devi.

Skandmata Puja on Fifth day of Navratri:

Goddess Durga took the incarnation of Goddess Parvati and she gave birth to Lord Skanda.

Goddess Parvati in the form of the mother of Lord Skanda, ( who is also known by the name of Lord Kartikeya ) is known as Goddess Skandmata.

She is worshiped on the fifth Navratri.

Goddess Skandmata governs the Budha planet.

She rides on the ferocious lion along with six-faced baby Murugan in her lap.

Lord Murugan is the brother of Lord Ganesh, also known by the name of Lord Kartikeya.

She has four hands. In both her upper two hands, she holds Lotus Flower. In one of her right hand, she carries Lord Murugan and her other right-hand remains in Abhaya Mudra.

Goddess Skandmata is also known as Goddess Padmasana as she sits on Lotus Flower.

Her complexion is Shubhra that also describes her white complexion.

Her favorite flowers are red-colored flowers.

Katyayani Devi Puja on Sixth Day of Navratri:

Goddess Parvati in the most violent form is known by the name of Goddess Katyayani. Goddess Parvati took incarnation in the form of Katyayani Devi to destroy Mahishasura demon.

She is famous as the Warrior Goddess.

Goddess Katyayani governs the planet Brihaspati.

It is believed as per the religious books that Goddess Parvati took birth at the home of Rishi (sage) Katya. So, this form of Goddess Parvati is called by the name of Goddess Katyayani.

Goddess Katyayani is Mahasaraswati as per Durga Saptshati texts.

Goddess Katyayani mounts on the magnificent lion and has four hands. She keeps her right hands in Varada Mudra and Abhaya Mudra. In her left hands, she holds Lotus Flower and sword. Her favorite flowers are red-colored flowers. She loves red roses.

Kalaratri Puja on Seventh Day of Navratri:

The time when the Goddess Parvati evacuated her external golden skin to slaughter evil presences named Shumbha and Nishumbha, she was known by the name of Goddess Kalaratri.

Kalaratri is the fiercest and the most savage form of Goddess Parvati.

Goddess Kalaratri is worshiped on the seventh day of Navratri.

She governs the planet, Shani.

Goddess Kalaratri appearance is dim dark.

She is portrayed with four hands. She keeps her right hands in Abhaya and Varada Mudra and in her left hands, she holds a sword and the savage iron snare.

Kalaratri remains naked and rides on the ass. She has long lips and radiant body. She is wearing decorations in legs like lightning and has open hair, enormous eyes, and ears.

Her favorite flowers are night-blooming jasmine.

Goddess Kalaratri is the most fierce form of Goddess Parvati.

She favors her devotees with Abhaya and Varada Mudras. As a result of her Shubh or favorable force inside her form of Goddess Kalaratri, she is otherwise called Goddess Shubhankari (शुभंकरी). People also spell her name as Kalratri and Kaalratri.

She is extremely ferocious looking.

Worshiping over Goddess Kalratri evacuates all hindrances and also expels every enchanted impact made by others.

Mahagauri Puja on Eighth Day of Navratri:

When Goddess Shailputri was sixteen years old, she was very beautiful and had brilliant white complexion as white as the moon. Due to her fair complexion, she was called Mahagauri.

Goddess Mahagauri governs the planet Rahu.

Goddess Mahagauri and Goddess Shailputri, both rides on a bull, therefore she is also famous as Vrisharudha.

Her favorite flowers are night-blooming jasmine.

She has four hands. In her one right hand, she carries Trishul (trident) and her other right-hand remains in Abhaya Mudra. In her one left hand, she holds Damru and her other left-hand remains in Varada Mudra.

She is compared with the white flower Kunda and white moon.

Mahagauri wears only pure white clothes. All these aspects portray her name – Goddess Mahagauri and Shwetambardhara.

Siddhidatri Puja on Ninth Day of Navratri:

Goddess Siddhidatri possesses eight Siddhis and nine Nidhis.

Goddess Siddhidatri was incarnated when Adi-Parashakti entered in the left half body of Lord Shiva.

When the universe was beginning, Lord Rudra adorned Adi-Parashakti for creation, who had no form. After that, Adi-Parashakti took the form of Goddess Siddhidatri. Since then, Lord Shiva was also known by the name of Ardha-Narishwar.

She is worshiped on the ninth day of Navratri.

She governs the planet Ketu and gives direction and energy to it.

Siddhidatri mounts on the lion and sits on Kamal (Lotus Flower).

She has four hands. In her one left hand, she holds Lotus Flower and in another left hand, she holds Shankh (Conch). In her one right hand, she holds Gada and in another right hand, she holds Chakra.

Lord Shiva got all the Siddhis from Goddess Siddhidatri. Along with humans, she is worshiped by all the Siddha, Aksha, Asura, Gandharva and Deva.

She bestows all her Siddhis on her devotees. Devotees who worship Goddess Siddhidatri on the ninth day of Navratri receive the results of all the nine days worship.

Read: What can we learn from Lord Ganesha?

Kanya Puja or Kumari Puja on Eigth/Ninth Day of Navratri:

Kanya Puja or Kumari Puja is considered an important ritual during Navratri Puja and Durga Puja.

This Puja is known by different names such as Kumari Puja, Kumarika Puja, Kanchaka, Kanya Laangur.

As per Hindu religious texts, Kanya puja is suggested to be done on all the nine days of Navratri Celebration.

To start with, one single girl is worshiped on the very first day of Navratri and one girl is added on each following day.

Many people follow the practice of Kanya puja only on the single day either on Ashtami Day Puja or Navami Day Puja.

The day of Kanya Puja is decided and followed as per family traditions of respective Kul. Kanya Puja is performed on Ashtami Tithi in Belur Math.

Kanya Puja Vidhi:

According to Hindu religious texts, two to ten years’ old girls are suitable for Kanya puja (Brahmin girls to fulfill all sorts of wishes, Kshatriya girls for the fame and glory, Vaishya girls for the prosperity and wealth and Shudra girls to get a son). These girls portray various forms of Goddess Durga and named as follows:

Kumarika

Trimurti

Kalyani

Rohini Kali

Chandika

Shanbhavi

Durga

Subhadra or Bhadra

All the nine girls (Kanya) and one boy (langur) are welcomed by washing their feet with religious water and red powdered kumkum.

Then they are seated respectively on a mat laid on the floor (preferably in the temple zone of your home) and the religious red thread is tied on their wrists by chanting the dedicated mantra.

A tilak is applied on their forehead and a red chunni of Devi maa is given to them.

The youngest girl can be asked to pick up Jau from the mud pot which is now fully grown and kept in our temple as a sign of growth and wealth.

Halwa, Puri, Chana, Coconut are prepared for Prasad Bhog to Goddess.

People sing Navratri special bhajan.

All the girls are served delicious food (Prasad) after offering Bhog to Goddess Durga.

Dakshina (money) and gifts are given to all the girls by touching their feet and taking their blessings, who are seen as a form of the Goddess.

Durga Puja

Durga Puja marks Goddess Durga’s visit to her parents’ home, along with her children, Ganesh, Kartik, Lakshmi, and Saraswati. The festival takes place in the month of Ashwin or Kartik, that is, in the months of September or October, also known by the name of Durgotsava.

Goddess Durga arrives on Horse on the Earth on the first day of Devi Paksha and departs on Charanayudha on Durga Visarjan Day. The five days during Durgotsava are Shashthi, Maha Saptami, Maha Ashtami, Maha Navami, and Vijayadashmi.

Durga Puja Days Calendar in 2019: 4

October, Friday to 8

October, Tuesday

It is the biggest festival of the year for Bengalis – they worship Goddess Durga, who, holding ten weapons in her ten hands, finally triumphs over the demon, Mahishasura, thereby signifying the victory of good over evil.

The festival lasts for five days – people get up early, bathe and fast so that they can offer flowers or ‘Pushpanjali’ in the mornings on all days, ‘Aarti’ is performed daily before the deity, to the rhythmic beat of the ‘dhak’, a type of drum played by skilled drummers. Huge decorative temporary structures called ‘pandals’ are constructed housing the most beautiful idols, followed by community lunches and cultural functions.

On the last day of the festival, streets leading to the water bodies are crowded with onlookers who watch the numerous idols being taken for immersion. After this, in a tradition called ’Bijaya’ greetings are exchanged and sweets are offered to one another.

Navratri date Dussehra 2019 is 8th October.

Read Qualities of Lord Krishna we can teach our kids

17 Facts you must know about Dussehra – Vijayadashmi:

The festival of Dussehra also known as Vijayadashmi is one of the most fascinating national festivals of India.

According to the great Hindu epic, the Ramayana, Lord Rama prayed to Goddess Durga, seeking her blessings for the killing of Ravana, the ten-headed demon king who had kidnapped his wife, Sita.

It is also the victory of Durga Maa over the buffalo demon Mahishasura.

Durga Maa told Rama the secret of how he could put an end to the great Ravana’s life. Hence, the day the demon was slain by Lord Rama is celebrated as the festival of Dussehra, as it signifies the victory of good over evil.

Revelers re-enact the legendary tale of Ramayana, after sunset, by putting up a performance called the ‘Ramlila’, wherein actors dressed as Rama and Lakshmana are shown shooting flaming arrows at huge effigies, stuffed with firecrackers, which represent the evil demons, Ravana, Kumbhakarna and Meghnad.

Dussehra day is considered an extremely auspicious and holy day.

It is known by different names, Dussehra, Dasara, Dashain.

The rituals done on the day of Dussehra such as Shami Puja, Aparajita Puja, and Seema Avalanghan are done during Aparahna time.

Dashami Tithi Begins ~~ 12:38 pm on 7th October 2019

Dashami Tithi Ends ~~02:50 pm on 8th October 2019

Vijayadashmi Puja Time:

Vijaya Muhurat – 02:06 pm to 02:52 pm ( Duration – 0 hours 47 minutes )

Aparahna Muhurat – 01:19 pm – 03:39 pm ( Duration – 2 hours 20 minutes )

Hindus believe that any work started on this day is bound to meet with success.

In some communities, traders open new books of accounts and worship their tools and weapons.

In some communities, Ravana is worshiped with flowers, Roli, Chawal, Mauli, Jal, Batasha, Kanda, Singhada, Mooli, Haldi and Jau by drawing his figure on paper with flour.

All the sisters apply tilak on their brothers’ forehead and put Jau tied in Mauli on their ears, which they keep the whole day as a symbol of growth and success.

Homes are cleaned and decorated for the festival with flowers and puja is performed worshiping Goddess Durga.

People dress up in new clothes, eat delicious food, and sweets of various types are prepared and served to each other on this day.

Hope you now know why Navratri is celebrated!

Shubh Navratri! Jai Mata Di!

#navratri recipes for 9 days #Why Navratri is celebrated #importance of navratri #Navratri Celebration #Navratri

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shooktim-blog · 5 years

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One of my favorite aspects about visiting Disneyland has nothing to do with the attractions – it’s the food. I’m not alone either, the food offerings at all Disney properties are so diverse and delicious that they’ve sparked entire web sites devoted only to the culinary side of the Disneyland experience. Since I’ve now visited Disneyland and Disney California Adventure on four different trips, today I want to share some of my favorite bites or go-to meals when visiting the Happiest Place on Earth.

Breakfast

Chicken and Mickey Waffles

On a recent visit to Disneyland, I made reservations at the storied restaurant on Main Street, Carnation Cafe. Originally an ice cream parlor, today Carnation Cafe is best known for serving up all-American classics, including menu items that Walt Disney himself loved. I was eager though to try something that wasn’t on their normal menu, a special item that had a limited appearance at the cafe, but I hope it returns as a permanent item. The Mickey-shaped waffle and chicken was a delicious start to my day, featuring of course those mouse inspired waffles that have made the cafe famous amongst die-hard fans. It was the perfect mix of sweet and savory and I even loved the sprinkles on top.

Lunch & Dinner

Cozy Cone

Modeled after the iconic Wigwam Motel on Route 66, most of us remember the Cozy Cone Motel from the “Cars” movie franchise. At Disney California Adventure it’s been reimagined as a great place to grab a snack, all in cone form of course. My favorite lunch item isn‘t for the faint of heart but, believe me, it’s well worth the extra calories. The Bacon Mac & Cheese cone is a serving of creamy mac & cheese mixed with roasted bacon in a bread cone. If you’re still hungry afterwards, head to one of the other cones for some ice cream.

Ronto Wrap

The newest addition to Disneyland also has its fair share of great snacks and meals. Star Wars: Galaxy’s Edge opened a few months ago and almost immediately it was the foodie side that interested people the most. Blue milk, grabbing a cocktail at Oga’s Cantina and more all captivated guests, but my favorite bite was at the modest Ronto Roasters. Located next to the market stall the thing to get here is the Ronto Wrap: roasted pork and grilled sausage with peppercorn sauce and tangy slaw wrapped in pita. Paired with a chilled glass of Meiloorun Juice and I had the perfect meal.

Lamplight Lounge

Located on Pixar Pier in Disney California Adventure, the Lamplight Lounge is a Pixar-themed restaurant that I couldn’t wait to try. A table-service restaurant, advance reservations are absolutely necessary as it’s one of the most popular restaurants in the park. My first experience though patronizing the Lounge last year frankly didn’t live up to my expectations. Maybe it was what I ordered or just my mood, but I walked away with mixed feelings about the experience. That’s why I’m so happy that a friend encouraged me to give them another try, adamant that obviously I had been there on an off day. It was with a bit of hesitation that I arrived a few weeks ago to enjoy a quiet lunch at the Lounge, and this time the experience was everything I hoped it would be. Everything inside the Lounge pays homage to Pixar, with so many hidden Easter Eggs it would take months to find them all. The menu matches the décor and the quality and creativity of the dishes impressed me. This was what I had imagined the Lamplight Lounge to be like and I’m thrilled I gave them a second chance.

Café Orleans

Like many restaurants in Disneyland, Café Orleans has seen a lot of change over the years. Located in New Orleans Square, the Cafe originally opened in 1966 as the Creole Cafe before being renamed to Cafe Orleans in 1972. It was a modest establishment until 2006 when it became a table service restaurant and today is a favorite place to eat for many guests. The atmosphere and decor can’t be beat, but I was there to try a few of the restaurant’s most well-known dishes and I wasn’t disappointed. We started with the fries, which are tossed with Parmesan and garlic before ordering the massive main course, Disney’s famous Monte Cristo. This isn’t your average sandwich, it’s deep fried and dusted with sugar but it’s also enormous, so come hungry. If you still have room, don’t miss the Mickey-shaped beignets for dessert. Since this restaurant is a cult favorite, make sure to secure reservations well in advance.

Snacks

Personally, I think the many snacks offered around the parks are the real food highlight of any trip to Disneyland. I would gladly skip a table service restaurant in lieu of snacking my way around the parks. There are many not-to-miss bites, but a few of my favorites, and some of the most famous, include these incredible Disney snacks.

Mickey Pretzels

Guests to Disneyland are very quickly acclimated to the sight of Mickey-shaped everything, even hidden Mickeys found around the parks. One of the most beloved snacks echoes this iconic shape and the soft pretzels are easily one of the most popular snacks in the park. They’re widely found and are the perfect snack to help fuel your fun-filled day in Disneyland.

Corn Dog

Like all classic Disney snacks, the corn dogs found at the Little Red Wagon at the top of Main Street, U.S.A have created a legion of loyal fans. While they’ve been around for decades, it was only at the start of the millennium when they dramatically changed the batter and in the process created a corn dog that has almost addictive properties. They’re also enormous, so putting them in the snacks category may be inaccurate, but no matter how you classify them they’re not to be missed.

Dole Whip

Another cult classic, this tasty dessert has become the stuff of legend among Disney devotees. It’s a simple enough concoction, a soft serve pineapple treat served in a cup. You can also get a Pineapple Float, but the purists go for the original. In Disneyland, the Dole Whip is found at the Enchanted Tiki Room in Adventureland, but be sure to plan your visit and use mobile ordering to avoid waiting.

Seasonal Treats

Throughout the year there are any number of special food items for sale honoring everything from Disney anniversaries to major holidays, but my favorite seasonal snacks happen during the Christmas season. On any given day, the food options at Disneyland are considerable. Whether it’s in Disneyland itself, Disney California Adventure or Downtown Disney, the many options mean that you’ll never get tired of trying new things. During the holidays though, Disney rolls out even more choices; special holiday offerings showcasing the best of the season. Before I left home, I printed off checklists of the special holiday food items for sale so I could better plan my snacking experience. That being said, I was only able to get through a tiny fraction of the list, there was just too much to eat. From holiday-inspired churros to the incredible Festive Foods Marketplace in Disney California Adventure, the options were a little overwhelming but certainly delicious.

First-time visitors to Disneyland know that the attractions will be an important aspect of their trip, but few understand the important role food plays. Whether it’s an elaborate meal or a simple snack, for millions of people Disneyland food is a key part of the experience and one that is not to be missed.

What’s your favorite bite in Disneyland?

The post My Favorite Disneyland Food Experiences in 9 Bites appeared first on LandLopers.

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wikitopx · 5 years

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Mostly offering fresh seafood, the best Floria Keys restaurants are focusing on sustainability and, obviously, key lime pie

1. Café Marquesa

This restaurant in the Marquesa Hotel, which just added a stunning 14-room annex a skosh down Simonton onto its already bespoke bedrooms, has long been one of the swankiest spots in town. Still, even the elegant climes of this upscale staple were ripe for a refresh, which has come in the form of Iron Chef alum Graham Daily, who cut his culinary teeth at Charleston’s famed Peninsula Grill. He’s brought some of that South Carolina flavor with him, too, in the form of crispy local yellowtail snapper on parmesan grits and seared sea scallops with a bit of spicy Andouille sausage, but Marquesa classics like seared duck breast and high-flavor ribeye are still in regular rotation.

2. Bien

Although it’s blocks off the main drag on the northern edge of Old Town, it’s hard not to notice this former gas station painted in shades of pale pink with splashes of turquoise and fuchsia. Put your arrange at the small indoor counter and grab a spot at one of the slender rectangular tables outside where cars used to fill up beneath the tolerant sirs (to assist check that southernmost warm and humidity) for decadent marinated, slow-roasted pork sandwiches stacked with pickled jalapenos, caramelized onions and garlic mayo that will forever change you. Order it on a tortilla if you like, but the plush Cuban bread option is where it’s at.

3. Lost Kitchen

Now that Uber has come to the land of conch, getting out of Old Town isn’t such a swim upstream, but it might make this in-the-know, reservations-only dockside supper club a hard ticket to score in short time. Sign up for the monthly mailing list and you’ll get a proper heads-up on local chef Martin Liz’s giddy, delicious exploration of the world in themed menus – think the flavors of the Mexican Yucatan, for example – or dive into balanced aromas of Indian Thali.

4. Little Pearl

In the modest space that once housed Seven Fish (which moved to Eaton Street), enchanted two-year-old Little Pearl is the kind of spot that feels at once like a special-occasion treat and somewhere you want to be all the time. Owners Tommy Quartararo and Kristen Onderdonk followed the successful compass of their sister spot, Thirsty Mermaid, with fresh flavors and techniques that let them shine. But where the lovely Mermaid floats along on a casual wave, the Pearl shines like a precious stone. Start with the seared, tender Bangkok octopus curled around a posey of mung beans, mint, basil and cilantro and gently draped in a coconut-chili sauce, or take a cue from the eatery’s name and order the baked oysters with bright pickled onion, mustard seed and wilted greens. The sufficient shrimp on stone ground grits with savory, salty lardon and a buerre blanc sauce is sigh-worthy, but you might need to order an additional crab, shrimp and lobster pot pie to spoon into at home after you find yourself thinking about it in the center of the night.

5. Nine One Five

Nine One Five is known for its forward-thinking menu of Asian-influenced flavors (think Thai curries, Sichuan peppers and vibrant basil oil), but it’s also a great option for vegetarians who grow weary of single, tossed-off menu options: dishes like the Sichuan eggplant and tofu with ginger, cinnamon, garlic and soy will satiate the sensory desires and appetite of carnivores and veggie devotees alike. For a Duval Street spot, it retains a decidedly unchaotic atmosphere, if not a downright romantic one anchored by the white picket fence draped with bougainvillea on premise. Many plates are deemed shareable, and you should share them, but the dreamy house-made pastas, which come in half and full serves, are worth a visit alone.

6. Thirsty Mermaid

Founded by husband-wife duo and longtime Key West restaurateurs Thomas Quartaro and Kristen Onderdonk, Thirsty Mermaid’s prime focus is always good ingredients, well highlighted in their bright, fresh seafood-heavy menu, where oysters and daily-changing ceviche are a must and dishes like the cool-you-down green gazpacho with a dollop of crème fraiche are well-complemented by the think-outside-the-Sauvignon-Blanc wine list and nicely curated craft beers. The driftwood-gray floors and white walls, inadequately decorated in nautical antiques and modern sea-skewed art, permeate a casual, breezy kind of sophistication in which you're feeling completely comfortable tipping back a flute of bubbly in your beach cover-up.

7. Bad Boy Burrito

Really, the name is kind of a misnomer: there’s nothing bad about the fresh, organic ingredients at Bad Boy Burrito. Heap on the house-made salsas and toppings like pickled red onion escabeche and ancho chili relish because it’s all about building your own “phattie” with meat and veggie options including kobe-beef, duck confit or Key West pink shrimp. The taco trio is also a good choice, as well as the variety of salads, entrées, smoothies and juices on offer. Best of all, most items on the menu hover around $10.

8. Pepe’s

Established in 1909, Pepe’s – with its white wooden fence with peephole cut-outs, funky brick courtyard and massive hand-juicer pumping out fresh lime juice for some of the best margaritas in town – has been doing things right for over 100 years. From fresh fish sandwiches with a side of al dente mac salad to truly excellent key lime pie (ask and they will gladly give you the recipe), Pepe’s is the kind of place that feels like your regular go-to even if it’s your first visit.

9. BlackFin Bistro

The less-is-more casual vibe at Blackfin, with its white-on-wood banquettes and the work of Keys artists on the wall, makes it a perennial favorite among locals and tourists alike, but it’s their excellent fresh-catch sandwiches, hand-cut fries and great fish tacos that make this a spot to return to over and over. They serve both brunch and dinner every day and, if the climate permits, the palm frond-framed back courtyard could be a tasty respite when the Key West blue sky is in full splendor.

10. 5 Brothers Grocery and Sandwich Shop

Stop into this corner Key West staple on Southard Street for a hot, hardy cup of café con leche or, if you’re on your way to an off-shore fishing excursion, for the famed Cuban sandwich.Because if you have got to decide on a bit of Key West to wait on your senses, pickles, pork, ham and cheese on oh-so-soft Cuban bread is just about the best choice you can make.

Here are a few more ideas for what to do in the area: Top 10 things to do in Florida Keys

From : https://wikitopx.com/food/top-10-best-restaurants-florida-keys-700936.html

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prathamfoods · 5 years

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Pure desi ghee using in every festivals

Top 5 important festivals in Shravan and the food culture associated with them.

Satiate your appetite this Shravan with some traditional Maharashtrian delicacies made with Satva Ghee!

In India, nothing says Monsoon like a sight of rakhi vending stalls in the market and luring fragrances wafting through the kitchen! Every season here brings along a plate full of festive enthusiasm and, Monsoon is the king of them! Let us tell you why!

According to the Marathi calendar, there are 12 months, each of 30 days. The year starts with Gudi Padwa – the first day of the first month ‘Chaitra’.

‘Shravan’ is the fifth month and happens to coincide with July and August – the peak monsoon in India!

5 great festivals are celebrated in the month of Shravan. They are:

Nag Panchami

Rakhi Purnima / Rakshabandhan

Narali Purnima

Gokulashtami

Pithori Amavasya / Pola / Bendur

To have a closer look at the core of the month – ‘Shravan’, we spoke to one of our eldest and cutest customers. She is like our caring loving grandma – an 85-year-old lady with a typical Maharashtrian upbringing. We asked her to explain ‘What is Shravan Celebration like at your house? What are the major festivals? What is its significance? And, (most important!) What are the Shravan-Special Foods and Delicacies?’

She was super excited to talk about the heritage of her culture. And, here is something interesting that she told us – In the month of Shravan, every ‘day’ in the week has certain significance associated with it! Monday, Tuesday… every day is special in itself. [And we were thinking that the celebration is just for the 5 days!] So, Shravan is really like a unique combination of Indian festivals, food and rich traditions behind them!

In the conversation, we realised that there are so many Shravan-specific lip-smacking delicacies that are cooked in a Marathi Kitchen. We felt that it was our responsibility to bring them into the limelight! They were not only delicious but also surprisingly, super healthy!

We will look into the festivals and the zesty feast associated with each of them!

Festival 1: Day 5: Nag Panchami (नागपंचमी)

Nag Panchami is the first major festival that is celebrated on the fifth day of the month Shravan. Hindu devotees all over India worship snakes or serpents. According to Hindu mythology, on this day, it is forbidden to plough the field. Also, as per their belief, women do not roast, fry or chop anything while cooking.

Long story short – thanks to this tradition, we got some mouth-watering dishes that we were unaware of!

Dind (दिंड)

Dind – when she described it, we could experience the fragrance of warm sweet Dind enriched with a soft dribble of pure ghee! Ah!

When we asked for the recipe we found out that this is perfect for everyone. We always complain about not getting to eat sweet owing to the health-related issues. But this one could be an exception!

Dind is a square-shaped pocket-like dessert. It is filled with Puran (पुरण) with a layer of wheat dough enveloping it. Puran is made using Chickpeas and jaggery. So, it is also very nutritious and healthy, making its sweetness double! After steaming it for about 10-15 mins, it is served with a bowl of ghee next to it.

We are going to try making Dind this Nag Panchami and we are sure that with Satva Ghee its goodness will be enriched to the next level!

Steamed Rotis / Ukadichya Polya (उकडीच्या पोळ्या)

Since it is not allowed to roast anything on this festival, women steam the rotis in a steamer instead of roasting them on the pan. These steamed rotis are also relished with ghee. We Indians are used to having roasted rotis round the year. But, these steamed rotis are one of a kind! When we tried one in our kitchen pouring a spoonful of Satva ghee upon it – it just melted in our mouths! No combination of words can describe that experience.

Festival 2: Day 15: Rakhi Purnima / Rakshabandhan (राखीपौर्णिमा / रक्षाबंधन)

Rakhi Purnima is the celebration of love between a brother and his sister. The sister ties a rakhi on the wrist of her brother and brother promises her that he will always have her back. This festival is observed on ‘Purnima’- ‘Full Moon Day’ – the fifteenth day of Shravan. Curiously, Narali Purnima also falls on the same day!

Festival 3: Day 15: Narali Purnima

Narali Purnima is majorly celebrated in the west-coastal areas of Maharashtra. The ocean is worshipped by the fishermen communities with Coconut as an offering. This day symbolizes the beginning of calmer seas. Fishermen pray for safe sailing as the Monsoon ends.

These two festivals, observed on the same day, come with a special coconut viand!

Narali Bhat / Coconut Rice

Narali Bhat – The sweetened Coconut rice has been one of the oldest traditions of Hindu adherents. In general, Shravan Purnima is marked for the importance of Coconut in the kitchen. Along with Narali Bhat, women also prepare Naralachya Vadya (Conocut Barfi), Karanji, Modak, etc.

The Coconut Rice is sweetened with jaggery or sugar. It is made to commend the day that denotes the finish of the rainstorm and the fishermen can venture into the ocean to catch fish. Let us briefly explain you the recipe of Narali Bhat on the go…

Pour some Satva Ghee on the pan and Sauté the cloves (लौंग / लवंग) and rice, preferably Basmati in it. Cook the rice in a pressure cooker. Let it cool off. Prepare a dry mixture of desiccated coconut & sugar and gently mix the rice with the mixture. Delicious Narali Bhat is ready to serve!

Festival 4: Day 23: Gokulashtami / Janmashtami (गोकुळाष्टमी / जन्माष्टमी)

This festival is the centerpiece of all the different festivities going on in Shravan. Gokulashtami is the festival of the commemoration of Lord Krishna. At midnight, as the day of Gokulashtami begins, Hindu celebrate Krishna Janma (Birth of Lord Krishna). Dahi Handi is the foremost attraction of the grand celebration of Gokulashtami. Dahi Handi is very popular among youth. It’s a celebration filled with energy, enthusiasm, and playfulness which we attribute to Lord Krishna.

Kala / Dahi Kala (काला / दही काला)

Dahi Kala is the signature viand of Gokulashtami. If we want to translate to English literally, ‘Kala’ would mean ‘a messy mixture’. Wait, what?

Yes, But trust us! Dahi Kala is one of the most authentic, rustic and tastiest cultural food items we have ever tasted! On the backdrop of the story of Lord Krishna having a meal with his friends on the field, Kala is made with several food items available at the time. There is no ‘measurement’ business! So, what goes in Dahi Kala? Dahi (yoghurt), rice flakes (poha), cucumbers, coriander, ghee, chopped green chilies, pomegranate seeds, sugar, salt, apple pieces, and, anything you wish to add!

This Gokulashtami, don’t forget to relish ‘Kala’ with the goodness of Satva Ghee!

Festival 5: Day 30: Pithori Amavasya / Pola / Bendur (पिठोरी अमावस्या / बेंदूर / पोळा)

Pithori Amavasya is observed on the last day of the month Shravan. This day is celebrated as a tribute to the oxen/bull who help the farmers in the farming activities. Bulls are decorated with beautiful ornaments and shawls. Farmers paint their horns. Women perform a pooja. It’s a yearly holiday for bulls!

A parade of bulls is arranged in the village which goes up to the temple of Lord Hanumana. On this day, bulls are fed special feast of puran poli. Puran poli is again an authentic dish from the Maharashtrian culture.

What is with the word ‘Pithori Amavasya’?

Amavasya, according to Hindu calndar means the lunar phase of the new moon. It is believed to be a symbol of darkness. However, Pithori Amavasya brings along some special joys. After worshipping the bulls, a mother gives the offering to her son. She performs the vrata – a form of devotional vow. She prepares a feast using flours. This menu of prasadam contains – Valache Birade, cooked lal math vegetable (A red leafy vegetable), rice kheer (pudding), puri, satori and pakodas. The mother fulfils the vrata. As per the tradition, she then takes this pakwan over her head and asks ‘Who’s the guest?’ (‘अतिथी कोण?’). Children then reply saying ‘I am’ and takes the pakwan from behind. This vrata is performed for the long life of children. There is a tradition of worshipping 8 Kalash of this day. On the rice grains, flour statues are kept while appealing the 64 Yoginis.

In Marathi language, flour means ‘Pith’ (पिठ) and hence the name ‘Pithori’.

The star of this celebration is the sweet called ‘Satori’

Satori (साटोरी)

Satori is the patent sweet of this festival. It looks like a karanji except for the fact that a Satori is usually round. Wheat cover filled with Puran deep fried in ghee!

So, these were the major five festivals and the traditional Maharashtrian cuisine associated with them.

Wait, there is more!

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biofunmy · 5 years

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The Queen of Eating Shellfish Online

CINCINNATI — Most of us can probably agree that eating food is more enjoyable than watching someone else eat food. For one, it’s a basic human need. It also tastes good a lot of the time. Not to mention, people can be pretty gross when they eat, especially when they do so in over-the-top, finger-licking fashion.

Still, hundreds of thousands of people tune in each week to watch Bethany Gaskin binge-eat shellfish on YouTube.

Mrs. Gaskin, 44, has capitalized on the popularity of a food-video genre known as mukbang, which involves scarfing down, on camera, more grub than should rightly be consumed in a single sitting.

On her two YouTube channels, Bloveslife and BlovesASMR Eating Her Way, Mrs. Gaskin chats up her audience while eating king crab legs, mussels, lobster tails, hard-boiled eggs and roasted red potatoes. The videos, produced in her Cincinnati home, have made her a millionaire, she said. But getting into the business wasn’t about money; mukbang was more of a calling than a vocation.

“I think of mukbanging as a ministry,” Mrs. Gaskin said. “I didn’t consult with my husband before I quit my job. I knew this was it, and I quit by faith.”

The Spread of Binge Culture

Mukbang seems to have begun as an internet trend more than a decade ago in South Korea. The name is a mash-up of the Korean words for let’s eat (“muk-ja”) and broadcasting (“bang-song”). Korean live-streamers often schedule their mukbang videos to align with dinnertime hours, so their viewers eating alone at home feel like they’re sharing a meal with a friend.

Viewers cite other benefits too. Watching the videos can serve as an appetite-curbing exercise. And for a certain subset, the sounds of a person eating foster an autonomous sensory meridian response, or A.S.M.R.; viewers derive pleasure from the sounds created by extra-loud crunching, slurping and lip smacking.

Craig Richard, 49, a professor of physiology at Shenandoah University and the creator of a website dedicated to the study of A.S.M.R., said that while the phenomenon is not medically diagnosed, people who enjoy A.S.M.R. experience a sensation of “sparkling brain tingles” while viewing “trigger” videos.

On a recent Tuesday, Mrs. Gaskin sat down in her home studio for a recording session with her son Dalvin, who is 25 and something of a protégé, and his friend Nicole. On the walls were plaques commemorating the day she reached the one-million-subscriber mark on YouTube, as well as a framed letter from Susan Wojcicki, the C.E.O. of YouTube.

Mrs. Gaskin began the show with a friendly singsong greeting: “What’s up my Bloveleez?,” a nickname she uses to refer to her viewers. Then she announced the night’s meal, elongating the vowels in “seafood boil” as a soccer commentator would when announcing a goal.

Before diving into her food, she said a brief prayer: “Heavenly Father, in the name of Jesus, I thank you for this food I’m about to receive. In Jesus’s name, I pray. Amen.”

The food was strategically positioned on a serving tray, with the most colorful items on top and accented by bright yellow lemons and corn on the cob. On the table in front of the tray were three glass bowls of Mrs. Gaskin’s homemade Smackalicious sauce. She wants to manufacture the spices used in the sauce so viewers can make their own.

Before taking the first bite of food, Mrs. Gaskin, Dalvin and Nicole briefly paused in front of the camera. They posed with a crab leg, and, while smiling, they sang the word “thumbnail.” After the photo, the real action began. Once Mrs. Gaskin dipped her food into her Smackalicious sauce, she took her first bite and closed her eyes as she chewed.

While nodding, she said, “Yup, umm hmm y’all, this is good.” She used slurping noises to indicate that something was juicy, followed by more head nods and “yup” utterances, as well as some vaguely orgasmic sounds. Dr. Richard said that these “mouth sounds,” in combination with Mrs. Gaskin’s “kind and positive disposition” and the abundance of the food, are textbook A.S.M.R. triggers.

In Mrs. Gaskin’s house, these kinds of table manners aren’t punished but celebrated. She and her Bloveleez slurp and chew noisily and, as she put it, “unapologetically.”

Gross Profits

Perhaps the noisy and bad-mannered eating is off-putting for most, but the genre has a lot of devotees, if Mrs. Gaskin’s success is any indication. Her primary YouTube channel, Bloveslife, has 1.8 million subscribers, and on Instagram she has a following of nearly 900,000, one of whom is Cardi B.

Through advertising on her videos, Mrs. Gaskin said she has made more than $1 million, providing screenshots of a report from YouTube.

Before becoming a YouTube sensation, Mrs. Gaskin, who has an associate’s degree in early childhood development, owned a day care facility. After five years, she sold the business and used the money to pay off loans and leases. She then got a job making circuit boards for the military for a year.

In 2017, she started making Food Network-style cooking videos in her home kitchen and posting them on YouTube. “I’m a foodie,” Mrs. Gaskin said. “I’ve always liked to cook.”

“Then I did a mukbang, and people just went crazy,” she said. “I was like, ‘People want to see me eat, this is weird,’ and since they were easier to record, I just started doing mukbangs and all of a sudden, it just took off from there.”

Mrs. Gaskin’s first mukbang video featured a seafood boil and a largely improvised monologue. Viewers left comments like: “Smacking, finger licking, straight getting down!! Just being yourself…very cool stuff!” and “I’m allergic so I can’t eat it, but you make me wanna take the risk of eating a fried shrimp, just in front of the Emergency Room.”

“Her first 10 seafood boils were doing amazing, and I think it was the fifth one that was recognized by the ‘Stranger Things’ cast,” her son Darius, 18, said. His mother’s “overnight” success is something he is still getting used to, more than two years into her YouTube career.

Her husband, Nate, said that, in the beginning, he didn’t see how mukbang could help support the family.

“When she first started this, I thought it was just going to be a hobby that she wanted to do,” he said. “But when it took off, it really changed the dynamic financially for our family, because in a very short period of time, she was making more money than I was.”

Mrs. Gaskin’s success encouraged her husband to retire early from his 20-year managerial position at General Electric. Since then, Mr. Gaskin has been his wife’s full-time manager.

Her audience has now surpassed that of the YouTubers who inspired her to pursue mukbang. She said that in particular videos by Jasper Daze, who died in 2016 after complications with diabetes, helped her pick shellfish as her cuisine of choice. She dedicated her first mukbang to him.

Feedback

Though the chatter around mukbang videos tends to focus on their benefits, there are also some who see reason for concern. Theresa Kinsella, 42, a dietitian, said in a phone interview that these videos “glorify overeating,” promote disordered eating and ignore the possible risks associated with overconsumption.

“The short-term health risks are physical discomfort, gastrointestinal distress, lethargy and fatigue,” Ms. Kinsella said. As for the long-term effects, she cited weight gain, heart disease and diabetes.

Before the recording, Mrs. Gaskin, a surprisingly petite 4-foot-11, said that mukbang hasn’t affected her health. She eats only when she films, she said, which is on average twice a day.

Some of her fans send gifts. Others describe her as their “medication,” Mrs. Gaskin said, adding that some cancer patients have thanked her for helping them regain their appetites.

Reese Anthony, 34, from St. Louis, Mo., is a fan of Mrs. Gaskin’s fried chicken and shrimp dipping videos, and says that A.S.M.R. videos have helped him with his anxiety and depression.

“When I first started watching these videos, and some of my friends knew I was watching these videos, they thought it was weird,” he said in a phone interview. “But they don’t get it because they aren’t tapping into their senses.”

Mr. Anthony also alluded to the A.S.M.R. quality of Mrs. Gaskin’s screen presence. “The videos can put me to sleep and relax me,” he said. “It makes my hair on my arms stand up or gives me goose bumps because it’s so relaxing.”

Mrs. Gaskin credits her ability to appear authentic as a reason for her success. The other is her faith. “As long as my family and God are behind me, I’m good,” she said. “And I wake up happy every day.”

It wasn’t always easy. At one point during her childhood, Mrs. Gaskin said, she was homeless. “I know the struggle,” she said. “My mom would sacrifice eating to make sure me and my brother ate.”

That’s when Dalvin and Nicole walked through the door. Mrs. Gaskin asked, “Did y’all eat?”

Dalvin said they had not.

“Do y’all want to eat with me?”

And the workday began.

Sahred From Source link Arts

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ballbubble3-blog · 5 years

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17 Places to Eat Great Mac ’n’ Cheese in Philadelphia

We're never not craving this creamy, cheesy comfort food. Here's where to get the best in the city.

Good Dog’s mac ‘n’ cheese | Photo by Steve Legato

Whether you’re a devotee of crispy-topped, soul food-style baked mac ‘n’ cheese or you love the saucy, creamy stovetop version, Philly makes a mac for you. Here are some of our favorites, from simple, comforting versions to takes tricked out with lobster and fancy cheese.

Photo courtesy of Prohibiton Taproom

Prohibition Taproom, Spring Arts Michael Pasquarello’s 13th Street gastropub sauces orecchiette with a blend of funky Raclette and sharp cheddar, then tops the whole thing with a showr of toasted breadcrumbs.

Miss Tootsie’s, South Street The creamy, crisp-topped baked mac at this iconic soul food spot — listed on their menu as “Cheesy Cheese Mac ‘n’ Cheese — might just be our favorite in the city. And yeah, the name is accurate.

Mike’s BBQ, East Passyunk The smoked Gouda mac ‘n’ cheese on the sides menu at Mike’s is a solid choice to accompany your smoked meats no matter what. But it’s truly transcendent when formed into a ball around a hunk of pulled pork, battered in breadcrumbs, and deep fried — so be sure to ask about their specials.

ShopRite, Just about everywhere Nearly every Brown’s ShopRite in Philly (with the exception of the Haverford and Oregon Avenue stores) has an expansive hot bar with surprisingly delicious soul food fare — and their baked mac ‘n’ cheese is really, really good. Don’t forget the hot sauce packets.

Photo courtesy of Twisted Tail

Twisted Tail, Society Hill Twisted (get it?) cavatappi and lots of crawfish get smothered in cheddar sauce and topped with breadcrumbs — the perfect thing to go along with a nice glass of whiskey.

Good Dog, Center City The downtown gastropub serves a saucy, stovetop-style mac made with a three-cheese blend (that’s colby, Swiss, and cheddar) with a little kick from paprika.

Debreaux’s, Overbrook This charming spot on North 63rd Street earned a Best of Philly award for its come-from-anywhere-in-the-city soul food, including its gooey baked mac ‘n’ cheese.

Silk City, Northern Liberties The beloved diner-slash-nightclub does mac ‘n’ cheese right, baked with a garlic bread crust. Don’t miss the chance to add bacon, because duh.

Mac Mart | Facebook

Mac Mart, Rittenhouse Want your mac overloaded with toppings from pesto to Buffalo chicken to potato chips and Panko breadcrumbs and served to you in a charming plastic tub? This always-packed spot is the place to get it.

Keven Parker’s Soul Food, Market East Can’t make it to Miss Tootsie’s? Get the same great menu at their outpost in Reading Terminal Market. My signature order: fried chicken with mac (obviously) and collards stewed with smoked turkey until tender and savory (because vegetables are good for you).

Parc, Rittenhouse Because it’s Parc, they can’t just call it “mac ‘n’ cheese” — it’s “macaroni au gratin.” And because it’s Parc, their version is exceptionally well done, with curls of cavatelli bathed in mornay sauce and baked.

Memphis Taproom, Kensington Their roasted cauliflower mac ‘n’ cheese is a callback to a British version that combines cauliflower instead of noodles with creamy bechamel and lots of cheese. Here you get the best of both worlds, glavored with aged cheddar and topped with garlicky breadcrumbs.

Time, Midtown Village Grab a seat at the bar to snag an order of Time’s surf and turf-style mac, made with a blend of fontina for meltability and white cheddar for flavor and then topped with house-smoked bacon and crabmeat.

Photo courtesy of Rex 1516

Rex 1516, Graduate Hospital The Southern-inflected spot combines elements of stovetop and baked mac methods to give you the best of both: shells are blended with a Cooper sharp-cream cheese blend, then topped with jalapeño breadcrumbs and baked. And yes, you should absolutely take them up on that optional side of pulled pork.

Khyber Pass Pub, Old City The Southern-fried gastropub makes a mean baked mac ‘n’ cheese. It’s only on their sides menu, but that just makes it more okay to add it alongside your burger or fried green tomato BLT.

South Philly Taproom, Newbold Get a bowl of pure, creamy comfort to go along with your beer. It comes with fried onions, but you can dress it up as much as you want with pickled jalapeño and bacon, too.

Continental Midtown, Center City Mac ‘n’ cheese Continental style means swapping elbows for orzo, blending Gruyère and fontina for the perfect creamy kick, and loading the dish up with luxe lobster.

Source: https://www.phillymag.com/foobooz/2018/10/17/best-macaroni-and-cheese-philadelphia/

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lindafrancois · 6 years

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Celebrate MahaShivratri With 5 Interesting and Healthy Recipes

The literal translation of Mahashivratri is “the great night of Shiva”. The festival of Mahashivratri is celebrated to venerate Lord Shiva – who is an important figure in the Hindu mythology. This festival is largely celebrated in India and Nepal. This year, Mahashivratri falls on 13 February 2018. It is believed that on this very night, Lord Shiva performed the Tandava or the prehistoric creation, preservation and destruction dance.

Maha Shivaratri 2018

Do you know why lord Shiva is also known as Neelkanth?

The Puranas have many stories to tell about the origin of Mahashivratri. One of them goes as follows. It is believed that during the samudra manthan, a pot of poison emerged from the ocean, which terrified the Gods as well as the demons for the poison had the capability of destroying the whole world. Shaken and trembling, they approached lord Shiva for help. In order to protect the world from the evil effects of the poison, Shiva drank the poison but held it in his throat instead of swallowing it. Doing this turned his throat blue and that was when lord Shiva was given the name Neelakantha, which means one with the blue throat. Mahashivratri is celebrated in remembrance of this event when lord Shiva saved the world from destruction.

Which offerings are Lord Shiva’s favourite?

Mahashivrati is a festival of Hindus celebrated by Hindus all across India. Followers fast on the night of Mahashivratri and sing hymns and praises for lord Shiva. Temples all across India are decorated with colorful lights and flowers and devotees spend the night praying and singing devotional songs in the name of Lord Shiva. Devotees also offer wood apple leaves, cold water and milk to the Shiva Lingam for they are believed to be the favourites of Lord Shiva. The legends also have it that Lord Shiva brings good luck to devotees who fast on the night of Mahashivratri and offer prayer to him. Ujjain – believed to be the home of lord Shiva is the place where this festival is celebrated with grandeur. Large processions are carried out on the roads and people across the city gather on the roads to catch a glimpse of their lord.

Throughout India, Shiva Linga is worshipped as a symbol of fertility which coincides with the fact that right after Mahashivratri, the barren trees and plants start blooming with colorful flowers, like a miracle. It feels as if the earth has rejuvenated and gained fertility after the harsh winters. Like it happens for all other festivals, the way of celebration of this festival differs from state to state and region to region. In Varanasi, the Kashi Vishvanatha Temple celebrates the Linga considering it as the symbol of the pillar of light, and the manifestation of Shiva as the light of supreme wisdom.

Did you know?

In southern Karnataka, Mahashivratri is a much awaited day for the kids as they are actually allowed to engage in mischief and then ask for punishment.

As we always keep saying all the time, what is in a festival until there is a good food to look forward to? So let us look at 5 healthy yet super tasty recipes you can try your hands on this Mahashivratri. Here we go!

1. Sweet Potato Tikki

Sweet Potato Tikki Recipe

Ingredients

Sweet potatoes, boiled, peeled and mashed coarsely: 3

Singhare ka atta (water chestnut flour): Half a cup

Fresh coriander leaves, finely chopped: A Fistful

Green chillies, finely chopped: 5

Black pepper powder: ¼ teaspoon

Kala namak (black salt): ¼ teaspoon

Oil to shallow fry

Salt to taste

Method

Mix all ingredients (except oil) until smooth.

Knead into a nice soft dough.

Shape into round thick flat patties (grease hands if the patties start to stick to the hands).

Grease the pan with a little oil and heat it.

Place the patties on the heated pan and shallow fry till golden in colour.

Fry on both sides till golden in colour.

Serve hot with chutney.

2. Green Gram Fry

Ingredients

Green gram: 1 cup

Water: 3 cups

1 chopped Onion

5-6 tablespoons of Oil

1 tablespoon mustard seeds

Red chilly powder: according to the requirement

Salt: according to taste

Method

Boil green gram till it is properly cooked.

After boiling, keep it aside.

Take a pan, heat it and add oil to it.

Once the oil heats up, add mustard seeds followed by onion and red chilly.

When it is properly fried, add the cooked gram.

Add salt and squeeze lime for more tang and taste.

3. Pachi Pulusu (Raw Rasam)

Ingredients

Tamarind: 50 gms

Onions: 2 small

Sesame seeds 25 gms

Green chillies: 25 gms

Coriander: Small bunch

Salt: according to taste

Method

Soak tamarind in water for about an hour.

Dry roast sesame seeds in a frying pan until light brown.

Grind roasted sesame seeds into powder in a mixer. You may add a little water if you cannot grind dry sesame seeds properly.

Chop finely onions and chillies finely and mix thoroughly in a bowl with sesame powder and set it aside.

Extract juice from soaked tamarind and discard the tamarind pulp.

Mix extracted tamarind juice with the onion-chilli-sesame powder mixture.

Add chopped coriander to this.

Add salt according to taste and this is ready to be served with rice.

4. Saboodana (Sago) Khichdi

Saboodana Khichdi

Ingredients

Sabudana (Sago) granules: 2 cups

Roasted groundnut: Half a cup

Grated potatoes: 2

Chopped tomatoes: 2

Green chillies: 6

Oil: ¼ cup

Finely chopped coriander leaves

Turmeric powder

Salt to taste

Curd for serving

Method

Wash and drain sago/saboodana. Keep aside for one hour.

Grind roasted ground nuts, chillies with some salt. Do not add water and keep the powder aside.

Heat oil in a pan.

Mix groundnut and chilli powder with drained out sago.

Add this mixture to the heated pan.

Cook it at low fire for half an hour. Keep stirring.

Add chopped tomatoes and grated potatoes.

Add coriander leaves and serve hot with curd.

5. Lauki (Bottle Gourd) ka Halwa

Ingredients

Fatty milk: half Litre

Peeled Lauki (Bottle Gourd): Half

Sugar: ¾ cup

Khoya: 100 gm

Elaichi powder: 1 teaspoon

Assorted dry fruits (almonds,raisins, cashews): Half cup

Method

Peel and grate the lauki (Bottle Gourd).

Boil lauki in a pan in a very small quantity of water(1/2 cup).

Once the lauki is boiled, drain the whole water and let the soft lauki remain in the pan.

Put milk in a large pan and boil for about 20 minutes on medium flame.

Keep stirring the milk.

Once the milk starts boiling, add the boiled and grated lauki to it.

Keep mixing and stirring until it all becomes a semi solid state.

Now add the grated khoya to the mixture.

Add sugar and mix till it dissolves.

Add dry fruits & elaichi powder.

With this, the halwa is ready to serve.

So this Mahashivratri, share your knowledge of this festival with your children and feed them and your entire family with the interesting and healthy dishes especially curated for you. Feel the love and make a difference! For more healthy and creative recipes, contact our Truweight Nutritionist today. The first consultation is on us. Click here to avail it.

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