Vijayadashami Festive Feast: 7 Traditional Dishes

Step 1: Prepare Channa Usli (Chickpea Stir-fry)

Add 1 cup of soaked chickpeas (soaked for more than 6 hours) to a pressure cooker with fresh water and salt to taste. Pressure cook until tender.

Step 2: Prepare Cabbage Millet - Part 1

In a pot, cook 1 cup of brown top millet with 2 cups of water and salt to taste until tender. Set aside.

Step 3: Prepare Cabbage Millet - Part 2

Heat 1 tablespoon of oil in a large pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of chana dal, a handful of cashews, and 1 teaspoon of urad dal. Sauté until golden.

Step 4: Prepare Cabbage Millet - Part 3

Add 1 green chili, a few curry leaves, and 1 bowl of chopped cabbage to the pan. Cook for 3-4 minutes until the cabbage is tender.

Step 5: Prepare Cabbage Millet - Part 4

Stir in 1 teaspoon of desiccated coconut, 1/8 teaspoon of turmeric powder, and juice from half a lime. Mix well.

Step 6: Prepare Cabbage Millet - Part 5

Add the cooked brown top millet and salt to taste. Finish with 1 teaspoon of ghee on top. Mix everything thoroughly.

Step 7: Complete Channa Usli

Heat 1 teaspoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds and a few curry leaves. Once spluttering, add the cooked chickpeas. Stir in 1 teaspoon of desiccated coconut, a pinch of turmeric powder, salt to taste, and a few drops of lime juice. Mix well.

Step 8: Prepare Toor Dal for Lemon Rasam

Add 1 cup of soaked toor dal to a pressure cooker with water. Pressure cook until tender.

Step 9: Prepare Cucumber Raita (Southekayi Mosaru) - Part 1

In a bowl, combine finely chopped cucumbers, salt to taste, 2 tablespoons of daliya dal powder (sappan pudi), and 2 tablespoons of Greek yogurt (mosaru). Mix well.

Step 10: Prepare Millet Mosaru (Yogurt Millet) - Part 1

Take half of the cooked brown top millet. Add salt to taste, plenty of yogurt, and a little water to adjust consistency. Mix well.

Step 11: Prepare Tadka for Millet Mosaru

Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal, and a few curry leaves. Once golden, pour the tadka over the Millet Mosaru. Mix well.

Step 12: Prepare Tadka for Cucumber Raita

Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and a few curry leaves. Once golden, pour the tadka over the Cucumber Raita. Mix well.

Step 13: Prepare Lemon Rasam - Part 1

In a pot, heat 1 teaspoon of desi ghee. Add 1 teaspoon of jeera (cumin seeds), 1 green chili, and a few curry leaves. Sauté until fragrant. Add 1 chopped tomato and sauté until soft.

Step 14: Prepare Lemon Rasam - Part 2

Add the cooked toor dal, salt to taste, a pinch of turmeric powder, and pepper powder (from about 12 peppercorns). Adjust water consistency and bring to a good boil.

Step 15: Prepare Lemon Rasam - Part 3

Once boiling, squeeze in the juice from half a fresh lime and turn off the flame.

Step 16: Prepare Carrot & Beans Palya - Part 1

In a pressure cooker, combine chopped carrots, chopped beans, and a handful of washed and soaked moong dal. Add a little water and pressure cook for 1 whistle.

Step 17: Prepare Gulab Jamun - Part 1 (Dough)

Take half a packet of MTR Gulab Jamun mix in a bowl. Gradually add oat milk (or water) and knead carefully to form a soft dough. Ensure the dough is smooth and crack-free.

Step 18: Prepare Gulab Jamun - Part 2 (Resting & Shaping)

Cover the Gulab Jamun dough and let it rest for 15 minutes. After resting, make small, crack-free balls by pinching and gently squeezing the dough.

Step 19: Prepare Mirchi Bajji - Part 1 (Chilies)

Take long, straight green chilies. Slit them open like a pocket and deseed them using a spoon to reduce spiciness. Fill the deseeded chilies generously with salt and cumin powder.

Step 20: Prepare Mirchi Bajji - Part 2 (Batter)

Sieve about half a cup of besan (gram flour) to remove lumps. Add a pinch of turmeric powder, salt to taste, and a pinch of cooking soda. Gradually add water and mix to form a thick batter.

Step 21: Prepare Carrot & Beans Palya - Part 2

Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of mustard seeds. Once spluttering, add the pressure-cooked beans, carrots, and moong dal. Stir in 1 teaspoon of desiccated coconut, 1/8 teaspoon of turmeric powder, and salt to taste. Mix well and cook for a few minutes.

Step 22: Prepare Gulab Jamun - Part 3 (Deep Frying)

Heat oil in a kadai (deep frying pan). Once the oil is hot, deep fry the Gulab Jamun balls on a low to medium flame until they are golden brown. Remove and set aside.

Step 23: Prepare Gulab Jamun - Part 4 (Chashni/Syrup)

In a separate pot, combine 1 cup of brown sugar and 1 cup of water. Add a few dried rose petals and a pinch of crushed cardamom powder. Bring to a boil and cook until the syrup is slightly thick. Turn off the flame and let it cool down for 2-3 minutes until it's warm, not very hot.

Step 24: Prepare Gulab Jamun - Part 5 (Soaking)

Once the chashni is warm, add the deep-fried Gulab Jamun balls to the syrup. Cover with a lid and allow them to soak up the syrup for a delicious sweet treat.

Step 25: Prepare Mirchi Bajji - Part 3 (Deep Frying)

Dip one chili at a time into the prepared besan batter, smearing any excess batter off the chili against the side of the bowl. Deep fry the coated chilies in the same oil used for jamuns until they are golden brown and puffed up.

Step 26: Assemble Naivedya Platter

Arrange all the prepared dishes (Channa Usli, Carrot & Beans Palya, Cucumber Raita, Gulab Jamun, Cabbage Millet, Lemon Rasam, Millet Mosaru, Plain Rice, Mirchi Bajji, and Thuppa) in small katoris (bowls) on a platter for offering to God.

• Use a soft, lightweight saree for comfortable cooking during festivals.

• A roti pressing machine makes a thoughtful and useful gift for busy individuals.

• Clean brass idols with Colgate powder and a toothbrush for a sparkling finish.

• For crack-free Gulab Jamuns, pinch and squeeze the dough gently before rolling.

• Deep fry Gulab Jamuns on low to medium flame to ensure even cooking and a golden color.

• Allow Gulab Jamun syrup to cool to a warm temperature before adding the fried jamuns to prevent them from melting.

• Deseed green chilies for Mirchi Bajji to reduce spiciness and make them easier to eat.

• Smear excess Mirchi Bajji batter off the chili to ensure it puffs up well when fried.

• Serve Naivedya in small katoris (bowls) to prevent dishes from mixing.

• Use fresh coconut instead of desiccated coconut for Cabbage Millet and Channa Usli for enhanced flavor.

• Adjust the amount of green chilies and pepper in dishes according to your spice preference.