DurgaDevi'sFavouriteFoods

JaiMataDhiAllgloriestoourawesomeandmercifulDivineMothers...

ManyhaverequestedusatDipikatocompileanarticleonDevi'sfavouritefoodofferings.
For example what doesDevi liketo eat and drink? The information provided below is
procured from the Devi Bhagavatam... As Vaishnava's (devotees of Lord Vishnu) main
shastraistheSrimadBhagavatam(18000verses),theShaivite's(devoteesofLordShiva)
mainshastraistheShivaPurana(24000verses)thustheShaktavite's(devoteesofthe
Mother)mainshastraistheDeviBhagavatam.Theinformationgivenbelowisfromthe18 th
and24thchaptersoftheDeviBhagavatam.

Firstlyweatwww.dipika.org.zaareextremelyhumbledthatourDevi'shaveallowedusto
compileanarticleofthisnatureandgatherinformationwhichhasneverbeenresearchedat
thisdepthbefore.Wethushumblydedicatethisarticletothesacredlotus feet ofallour
DivineMothersesp.toSrimatiDurgaDeviandSrimatiSarasvatiDevi.JAIMATADHI.

Donote:Wehaveprovidedtheappropriateversesbutthemaintopicsviz.{1},{2}etcare
explained from page 2onwardsingreat detail... This alengthyarticle of 24pages. The
reasonforapicturetoaccompanyeachnumberistomakesureyouunderstandwhatI'm
tryingtorelaytoyou.Forexample#14is abouttheBarley(Apupa)Cake,Ihaveprovided
therecipebuttheendproductofthecakeshouldlooklikethepictureoftherecipeprovided.

SrimadDeviBhagavatam8thbookchapter24OntheworshipoftheDevi
LordNarayana(a.k.aLordVishnu)said:ODevarsiNaradatheworshipperistooffercake
flour{1}toDevi.TheworshipperistoofferplantainstoDevi.TheLordsaiditisaruleto
giveanofferingof{2}Payasam(SweetRice,knownasDeviPayasa).LordNarayanasaidthe
MotherbecomesverypleasedwhenoneofferstoHerthefollowingitems:{3}Gur(aformof
sugar); {4} honey, ghee, milk, curd, gur (Panchamrit), {5} Takra (buttermilk), {6} apupa
(barleycake),{7}fresh butter,{8}Karkati(cucumber),{9} Kushmanda{10} Modaka(isa
sweetdumpling),{11}Panasa(jackfruit),{12}Plantains{13}JambuFruit{14}Mango,{15}
Sesamum(Sesame)seeds, {16}Oranges, {17} Anar(pomegranate), {18} Badari {19} Dhatri
fruit(Amla/Amalaki),{20}Payasa{21}Prithuka(Poha),{22}gram(pulses),{23}coconut,{24}
Jambira(lemon/limecitrusfruits), {25} Kaseru(a.k.aSinghada,waterchestnut),and {26}
Surana(Yam).

Srimad DeviBhagavatamThe11th Bookchapter18calledThegreatness ofDeviPuja.

Naradaspoke:OBhagavan!I'mnowveryeagertohearthespecialPujaofShreeDevi.
LordNarayanasaid:ODevarsi!IshallnowspeciallyspeaktoyouhowMotherBhagavati
(another name for Mother Durga) is worshipped. Offer Devi Dhoopa (incense/agarbatti)
madeof{27}BlackAguru(aloewood/eaglewood),{28}Camphor,{29}Sandalpaste,{30}Red
sandalpaste,{31}Sihlaka(Lobhaan/samarani/orientalsweetgum)and{32}Guggula(Gugul),
saturatedwithgheeinsuchawayasthewholeroomofShreeBhagavatiscentswithpure
fragrantsmell.TheDeviBhagavatibecomespleased.Thedevotee,whooffersdailythelight
ofcamphortotheDevi,goestotheSuryaLoka(TheSunRealm).Thedevoteeshouldoffer
heapsof {33VIEWBELOWTHESETTINGONTHESEITEMS} foodconsistingofsix
Raasas (Tastes viz pungent, bitter, spicy, sweet, salty, and astringent), the plates and
dishesforchewing,sucking,lickinganddrinking,thatis,allkindsoffoodsolid,andliquid,
mountainlikehigh.Alwaysgivefoodongolden(ifpossible)flatplatesandcupsandvarious
delicioussweetjuicyniceheavenlyfruits {34} (likepomegranateorapple,grape,orange,
coconut juices to name a few), nicely arranged on trays, cups and saucers. When Shree
MahadeviBhuvaneshvarigetspleased,thewholeuniversegetspleased.OfferDeviajar
(lota/chumbhu)ofdrinkingGanga(Ganges)water,coolandnice,scentedwithcamphorto
Devi;thenofferbetels(leafandnut)withcamphor,cardamom(elachie),cloves,andvarious
deliciousscents.TheseallaretobeofferedwithgreatdevotionsothatDeviwillbepleased.
Next have {35} music with lovely flutes and (percussion instruments like) mridangas,
murajas,dhahkasanddundubhistopleaseDevi.TheVedicmantrasaretoberecited,the
Puranasaretobereadandthehymnstobechanted.Deviispleasedwithanybodywho
remembers Her even once! What wonder then that She will be pleased with all these
offerings!TheMotherisnaturallymercifultoherchild.WhenSheislovedwithdevotion,
thenShebecomesverymerciful.Thereisnothingstrangehere!

DONOTE:WhenpreparinganyofferingstoDeviortoanyDeityforthatmatter,Ialways
stronglysuggestthat1)onemust(ofcourse)haveabathandwearcleanclothes,2)talking
isnotallowed(onemaycoverhis/hermouthwithacloth)asthesalivafromone'smouthcan
easily enter into the offerings thus rendering the offerings soiled and unfit for Devi to
consume),3)noshoesshouldbeworn(unlessit'sonlyusedinthekitchenarea),4)when
preparingofferingstoDevioneshouldmentallychant(oneshouldavoidchantingoutloud
theonlyreasoningbeingthatsalivacouldenterthepreparations,andmakethemuncleanto
offertoDevi)HermantrasforexampleOmdoomdurgaayainamah,etc.asthevibrations
oneexpendsintheoffering,Deviwillbeaccepting.

{1}Puri:Ingredients:1cupwheatflour,about1/2cupwater{someusecoldwhileothers
hot}(orasneededtomakeapliabledough,thismayvarydependingonthequalityofflour),
sugarand***salt(viewbelow).Method:Stirtheflourinabowl.Addsaltandwaterlittle
bylittletothedoughuntilitcomestogetherintoapliabledough.Addlittlebylittlewhile
kneading.Youcanalsoadd1tbsporsoofthehotoil(thatyouareheatingfordeepfrying)to
thedough.Thefinalconsistencyshouldnotbetootight(dry)ortoosoft(wet).Kneaditwell
untilsmooth.Thedoughshouldnotbetotallysticky(onlylightlysticky)orfeeldryinyour
hands.Makesmallroundballsoutofit.Thesewilldependonhowbigafryingpanyouhave.
Tip1:Donotletthedoughsit.Usuallyforroti(s),thedoughsitsforsometimewhichmakes
thedoughverysoft.ButforPuristhisruledoesnotapply.Lettingitsitfortoolongmakesit
pronetosoakinguplotsofoilwhilefrying.Henceusethedoughimmediatelytomakethe
Puris.Rollitoutintosmallcircleswiththinmediumthickness.Don'tmakeittoothinor
elseitwillcomeoutcrispy.Repeatforalldough.Alternativelyheatoilfordeepfrying.Do
theoiltemperaturetesttoseeifit'sready.Theoilshouldbehotbutnottoohotthatit
smokes.
Tip2: Dropasmallpieceofdoughintotheoil.Thedoughshouldfryupimmediatelyand
cometothesurface.Youknowtheoilisnothotenoughwhenthepuridoesnotpuffupand
isflatandinsteadalsoitsoaksuptheoil.Nowdropthepuriintotheoil.Whilethepuriis
slowlycomingtothesurface,makesuretokeepladlinginthehotoilonthesurface.This
helpsthepuritopuffup. Turnit sothat it getsevenlyreddishbrownor goldenyellow
(howeveryouprefer).Placeitonpapertoweltodrainoffanyexcessoil.Iffriedcorrectly,it
willretailverylittleoil.Serveitwithsidedishofyourchoice.
***Theissuewhichmanywillraiseistheadditionofsalt,asmostHindu'sknowthatsaltis
notaddedtothePurimixtureandChannaDal.SowhyhaveImentionedtheadditionof
SALT in the Puri mixture and Channa Dal? Let me explain... When one performs a
Durga/DeviPuja,oneobservesasaltlessfast,manyaspirantsdon'tevendrinkwater.So
whenoneoffersaPuritotheMother,dorememberMataisnotsaltlessfastingratherwe
aresaltlessfastingforher.AfterthepujaiscompletedandwhenonepartakesintheHalwa
Puri(whichisgiventotheladyofthehousefirst),thereaftersheconsumesthatprashad,
shebreakshersaltfastwiththeblessedsaltedPuri.Sowhyareyouhearingthisforthe
firsttime?HmmmIhavenoidea...Commonsenseandpracticalityshouldalwaysprevail
whichmanyseemtobelackingthesedays.TheBetelleafisheartshapedhenceitseems
Deviisgivingusaclueaboutsomething(ofcoursethisisspeculationonmypartbutIama
Hinduthatlikestodothingsdifferentlyandlovethinkingoutsidethebox),sowhynotmake
thePuritheshapeofaheartlikethebetelleaf.IdothistoshowmylovetoDevi.I'msure
she will be smiling because I'm preparing something that's really not done by most... I
presume.TheChanaDalshouldbesoakedovernight,andthenextmorningboileduntilit's
softandthenspinklesomesaltandaddtothepreparations.MostHindusjustsoaktheDal
andit'sstillveryhardtoeat,soifit'shardtodigestformostthenwhyarewegivingDevito
consumethis.
Donote:IntherecipesprovidedbelowGARLICandONIONSarenamedintheingredients.
NowmanywillnotuseGarlicorOnionsasmanywillarguethatit'snotSATTWIC(modeof
pureness)whichitisn't.Garlicisafood(inthemodeofIgnorance)andOnionisafood(in
themodeofpassion)accordingtoAyurvedictexts.Sotheonusiswhollyuponyourselftouse
themornot.Ifyoufeelit'snotkosherthenbyallmeansomitthatintheingredients.Do
rememberthatwedohaveachoice.
{2} Payasam (SweetRice/Kheerapreparationconsistingofrice,milk,andgur{sugar})
knownasDeviPayasa.HowtomakePayasam.Ingredients:1litreMilk(Fullcream),14
cup short grain Basmati rice (soaked for a few hours), 14 cup sugar + 1/8 cup more if
needed,14tspcardamompowder(Elachie),afewstrandsofsaffron,2tbspraisins,2tbsp
almonds(Soakedfor45hours)andpistachiotogarnishintheend.Method:Useathick
bottomedpanandaddalittlewater(2tbs).Addingwatertothepanbeforeboilingmilk
reducesthechanceofthemilkfromstickingtothebottomofthepan.Addmilktothepan
andboilit.Afteritcomestoaboiladdtherice.Shortgrainriceispreferableforuseinkheer
astheygetmixeduniformlyresultinginathickerkheer.Soakthesaffronstrandsin2tbs
milkinaseparatebowl.Aftergivingriceandmilkmixtureaboilreducethegasflametolow
andletitsimmerfor1/2hour.Ricekheershouldalwaysbecookedonlowgasflame.It
tastesmuchbetterthiswayandthereislesschanceofitstickingtothebottomofthepan.
Keeponstirringinbetweenandafter30minutesthekheerwillbethickandricegrains
wouldbeverysoft.Addsugar(gur),cardamompowder,saffronandwashedraisinstothe
mixtureandgiveitanotherboil.After5minutesswitchofftheflame.Letthekheercool.
Removetheskinofsoakedalmonds.GarnishtheKheerwithpistachioandalmondslivers.
Youcanusealmondswithoutsoakingaswell.(Donotepistachiosandalmondsareoptional
astheseitemsarealuxuryandexpensive).

{3}Gur(aformofsugar),JaggeryisatraditionaluncentrifugedsugarconsumedinAsiaand
Africa.It'saconcentratedproductofdate,canejuice,orpalmsapwithoutseparationofthe
molasses and crystals, and can vary from golden brown to dark brown in color. Source
http://en.wikipedia.org/wiki/Jaggery
{4}(Panchamrit)Honey,Ghee,Milk,Curd(yogurt)andGur.Inastandardsizecupadd3/4
cupmilk,2Tspsofyoghurt(maas),1TspofGratedgurorSugar,1tsphoney,adropof
ghee.MixthiswellandthatsyourPanchamrit/Charanamrita.Youcanaddsomecoconut
waterandcutfruitslikebanana,apple,pearetc.Thisishoweveroptional.
{5} Takra (buttermilk), Buttermilk refers to a number of dairy drinks. Originally,
buttermilk was the liquid left behind after churning butter out of cream. This type of
buttermilkisknownastraditionalbuttermilk.Sourcehttp://en.wikipedia.org/wiki/Buttermilk
{6}Apupa(BarleyCake),ParmesanBarleyCake(thissavorybarleysidedishisaround
cakewithalayeroftangyParmesancheeseinthecenter.Toservethebarleycake,cutit
into wedges or, for a more rustic approach, scoop out portions with a serving spoon).
Ingredients: 8cupswater,1tablespoon unsaltedbutter,1mediumonion,finelychopped,
about1andcupspearlbarleyflour,rinsed,1andahalfcupsfreshlygratedParmesan
cheese,saltandfreshlygroundpepper,1/4cupvegetableoil.Method:Bringthewatertoa
boilinamediumsaucepan;coverandkeepwarmoverlowheat.Meltthebutterinalarge
saucepan, add the onion and cook over low heat, stirring, until translucent, for about 8
minutes.Addthebarleytotheonionandcookovermoderateheat,stirring,untilthoroughly
coatedwithbutter,forabout2minutes.Add2cupsofthehotwaterandsimmer,stirring
often,untilthewaterhasevaporated,forabout10minutes.Repeattheprocesswiththe
remainingwater,adding2cupsatatime.Removethebarleyfromtheheat.Stirin1cupof
theParmesanandseasonwithsaltandpepper.Spreadthebarleyonabakingsheet,cover
with plastic and let cool. Line a 10inch cake pan with plastic wrap, allowing a 6inch
overhang.Usingarubberspatula,spreadhalfofthebarleyevenlyinthecakepan.Sprinkle
withtheremaining1/2cupofParmesanandcoverwiththeremainingbarley;smooththe
surface.Coverthebarleycakewiththeoverhangingplasticwrapandrefrigerateuntilfirm,
atleast4hoursorovernight.Heattheoilina10inchnonstickskillet.Workingquickly,
unwrapthebarleycakeandgentlyliftitfromthepanusingtheplasticwrap.Invertthe
cakeontoanunrimmedbakingsheet,discardtheplasticwrapandslidethecakeintothe
skillet.Cookovermoderateheatuntilthecakeisheatedthroughandverybrownandcrisp
onthebottom,about15minutes.Setalargeservingplateovertheskillet,invertthecake
ontoitandservecutintowedges.Bakethecakepriortothestartofthepoojaasthecake
canstandatroomtemperatureforupto4hours.Rewarmina180Coven.
{7}Freshbutter...Thisisselfexplanatory.
{8}Karkati(cucumber)...CucumberispartoftheGourdfamily.Readbelow(#9)formore
information.
{9}KushmandaisanAyurvedicmedicalgourdwhereeverypartisusedandisoneofthe
mostvaluableplant/fruitinexistance.Botanicalname:Benincasahispida.English:Ash
gourd,Whitepumpkin,Whitegourdmelon. Hindi:Pedha,Kumherha,Bhalua.Sanskrit:
Kushmanda,Sreshtaphala.Othernames:Wintermelon,whitegourd,wintergourd,tallow
gourd.AgourdisaplantofthefamilyCucurbitaceae.

Gourdisoccasionallyusedtodescribecropslikepumpkins,cucumbers,squash,luffa,and
melons.Gourdshavehadnumeroususesthroughouthistory,includinguseastools,musical
instruments,objectsofart,filmandfood.Theseedsofthisfruitareflatandwhiteincolour.
ThefruitsofthisplantarewidelyusedforcookinginIndia.Manydelectabledisheslike
peta,(asweetdish),soupsandcurriesarepreparedusingthisfruit. Accordingtotextsof
Ayurvedathisfruitisverylighttodigestandsweettotaste.Itcoolsthebodyandactsasa
braintonic.TheWintermelon,alsocalledwhitegourd,wintergourd,tallowgourd,Chinese
preservingmelon,orashgourd,isavinegrownforitsverylargefruit,eatenasavegetable
whenmature.Thefruitisfuzzywhenyoung.Theimmaturemelonhasthickwhitefleshthat
issweetwheneaten.Bymaturity,thefruitlosesitshairsanddevelopsawaxycoating,
givingrisetothenamewaxgourd,andprovidingalongshelflife.Themelonsareusedin
stirfry,souporstew.InNorthIndiaandPakistan,thevegetableisalsousedtopreparea
candy called Petha. In South Indian cuisine, it's used to prepare curries. In Ayurvedic
remediesit'susedtoincreaseone'sappetiteanditsfreshjuiceisusedtocurekidneystones.
Theseedsarecookedinmilkandtakentoincrease"spermcount"andtoimprovesperm
locomotion.InIndia,Ashgourdisusedtomakealiquefieddishwithcurdsorbuttermilk.
Kushmandastewed: Justasthenameimplies,StewedWinterMelonismainlymadeof
wintermelon,averyhealthyvegetable.Itcontainsmultiplevitaminsandtraceelements
necessaryforthehumanbody.Beingcoldinnature,itisveryhelpfulforsupplementingthe
body fluid and clearing the stomach fire. It also can encourage the starch and sugar in
humanbodytochangeintoheatenergyinsteadoffat.Ingredients:freshwintermelon,250g.
Preparation:Cleanthewintermelonafterbeingpeeled.Cutintothickpieces(iftoothin,it
willbeburnttoafrazzleeasily)andputintoaplate.Seasonings:choppedginger,chopped
greenonion,garlicslices,salt,wetcornstarch,soysauce.Note:theamountoftheseasonings
listed abovecanbeappropriatelyusedaccordingtoone'spersonaltaste. Methods: Step1:
Putthewokonhighheatandaddin3/4wokofwater.Addinwintermelonpieceswhenthe
waterisboiling.Boilitfor1minuteuntilitturnssoft.Removeitfromthewokandputinto
abasin. Step2:Useasmallbasinordish,addinginsomesalt,soysauce,choppedgreen
onionandginger,garlicslicesaswellasthewetcornstarch.Stiritwellwiththeteaspoon
forlateruse.Step3:Pourawaythewaterinthewok,andplacethewokoverhighheatuntil
hot.Addsomecookingoil,swirlingtocoatsides.Addinthepreparedseasoningjuicefrom
theabovestepandstirfryfor20secondsuntilfragrant.Pourintheboiledwintermelon
piecesandstirfryfor1minuteuntiltheflavorisabsorbed.Turnofftheheat.Ladlethe
deliciousStewedWinterMelonoutofthewokandserveitintoafineporcelainplate.
Kushmandasoup:Ingredients:8cupswater,750gwintermelon,cutintosmallpieces,skin
removed,whitepepper,1honeydate,salttotaste,dhania,agreenchilli,freshyoungcurry
leaves.Method:Bringthewatertoboilinadeeppot.Addthewintermelonandhoneydate.
Continuetoboilonmediumheatfor1520minutesbeforeloweringtheheattolow.Discard
thefoamatthetopofthesoup.Keepboilingthesouponlowheatforabout45minutesor
sooruntilthesoupisfullofthesweetflavorofalltheingredients.Addwhitepepperand
salttotaste.Garnishwithdhania,greenchilli,freshyoungcurryleaves.Ifyoulike,you
mightaddsomemorewaterandbringthesouptoboilbeforeserving.
Kushmanda curry: Ingredients: 3 cups Winter melon (skin removed and cut intosmall
about1/2inchpieces,4smallgreenchillies,cutlengthwise,3/4cupwater,13/4cupcoconut
milk,1/2tspsaltorpertaste,2tspoil,1tspmustardseeds,2dryredchillies,eachsplitinto
two,45freshcurryleaves. Method: Removetheskinofthe Wintermelon andchopinto
pieces.TakeamediumsizecookingpotandaddtheWintermelonpiecesinitalongwiththe
greenchillies,saltandwater.Coverwithalidandcookonmediumtolowflameforabout5
6minutesuntiltheWintermelonpiecesarecookedandthereislittlewaterleft.(Youmay
wanttocheckfrequentlytoseeiftheWintermelonpieceshaveturnedsoftsincewedonot
wanttoovercookthemastheywillturnpulpy).Turntheheatoffandsetaside.Extractthe
coconut milk.Takeabout1and3/4cupofthemilk andaddtothepotwiththecooked
Wintermelon.Againstarttheheatbackonandcookonlowheatforabout2minutesor
untilyouseeacouplebubblesinthecoconutmilkmixture.Immediatelyturnheatoffand
setaside.Forthefinaltadka(oiltemperingorgarnish),takeasmallpanorskilletandheat
thecoconutoilinit.Whenhot,addthemustardseedsandoncetheystartspluttering,turn
heattolowandaddthedryredchillipiecesandthecurryleaves.Sauteonlowforabout1
minutemoreandturnheatoff.Addthisoilgarnishoverthecookedpumpkinandcoconut
milkmixture.MakesureyoudonotovercooktheWintermelonpiecesandmakesurethere
isnotmuchwaterinthepotbeforeyouaddthecoconutmilksothatyougetthedesired
thickconsistencyofthecurry.

Kushmandaseeds: Theyareediblebut usuallyinadvisabletobeeatendirectly, instead

they should be used in the form of decoction for better medical benefits. The seed is
anthelminticand antiinflammatory. The seeds areboiled in milk and taken toincrease
"spermcount"andtoimprovespermlocomotion.Longtermconsumptionoftheseedsherbis
inadvisable.
Kushmandaleavesandflower: Youngleavesandflowerbudssteamedandconsumedin
soups or curry. The flower added to batter should be fried in oil and served as fritters.
ActuallyeverypartoftheKushmandaisedible,henceit'squotedintheDeviBhagavatam
asoneofDevi'sfavouritedishestobeservedtoHer.
{10}Modakaisasweetdumplingstuffedwithafillingofcoconutandjaggery.Ingredients:
1cupriceflour(chawalkaatta),1cupwater,1tspoil,oilforgreasing,apinchofsalt. For
the filling: 1 cup grated jaggery (gur), 1 cup grated fresh coconut, 1/2 tsp cardamom,
(elaichi)powder,11/2tbspghee. Method:Forthefilling,inanonstickpan,addgrated
coconutandjaggeryandcookoveraslowflametillthejaggerymeltsandthemixturecomes
together.Addthecardamompowderandmixwell.Inanothernonstickpanboilthewater.
Add1teaspoonoilandalittlesaltintheboilingwaterandstir.Reducetheflame,addthe
riceflourwhilestirringcontinuously.Whiskwellsothatnolumpsremain.Coverwithalid
andkeepasideforabout5minutes.Greaseyourpalmswithalittleoilandkneadthedough
whileitisstillwarm;ifthedoughcoolsitwillgetlumpy,ifit'snotkneaded.Youcouldeven
useahandblendertokneadthedough.Makeevensizesmallballsofthedough(2inchin
diameter)usingoil.Thenrolleachofthemintoaroundshape,3"indiameter.Make8to
10foldsinrolleddoughwith1cmdistanceinbetween.Tomakeafoldpinchtheouterlineof
rolleddoughalittlebitaheadmaking12mmthickfold.Addaspoonfulofthefillinginto
thedough.Bringalltheendstogetherandpresstoseal.Prepareasteamerbyaddingwater,
ateaspoonofoilandheatittillthewatercomestoaboil.Whilethewaterissimmering,
placethemodaksonagreasedsteamerplateandsteamfor67minutes.Oncethemodaks
arecookedtheywillturntranslucent.Servehotdrizzledwithpureghee.

{11} Panasa(Jackfruit) a.k.a. jacktree,jakfruit,orsometimessimplyjackorjakisthe

largesttreebornefruitintheworldandaspeciesoftreeintheArtocarpusgenusofthe
mulberryfamily(Moraceae).Thejackfruitcurryisoneofthemostpopularcurriesserved
afterapujahasbeenperformedforDevi.Manyarenotawarethatthisvegatableisoneof
Devi'sfavourites.Ripejackfruitisconsumedasaasweetdelicacy.Ripejackfruitarils(the
skinthatcoverstheseed)aresometimesseeded,friedorfreezedriedandsoldasjackfruit
chips.Jackfruitseedsarerichinprotein.Thefruitisalsorichinpotassium,calcium,and
iron.BoiledJackfruitseedisalsoedible.Seasonedwithnothingmorethansalt,theseedis
alsofriedandconsumed.Theseedstarchisusefulinrelievingbiliousness,whiletheroasted
seeds are regarded as an aphrodisiac. The vegatable is boiled and then added to batter
whichisfriedinoilandservedasfritters.ThewoodoftheJackfruittreeisusedforthe
productionofmusicalinstrumentswhichwecoverinlaterinthisarticle.Jackfruitwoodis
widelyusedinthemanufactureoffurniture,doorsandwindows,andinroofconstruction
andBuddhiststatuariesintemples.JackfruitisthenationalfruitofBangladesh.Theleaves
ofjackfruittreeareusefulforcuringfever,boils,skindiseasesandinShraddhapuja.When
heated,theyproveusefulincuringwounds.Whathasbeengivenaboveisjustthetipofan
iceberginthegreatnessofthePanasa(Jackfruit).Duetospaceweshallstophere.Two
simpleJackfruitrecipesforthebeginnerswhodesiretolearnmore.
JackfruitCurry: PreprationTime:25mins, CookingTime:10mins, TotalTime:35mins.
Ingredients: 400g Jackfruit, 50g (2530) cashew nuts, 300g (45) tomatoes, 23 green
chillies,1inchpieceginger,23tbspgheeoroil,12pincheshing,tspcuminseeds,tsp
turmericpowder,2springscurryleaves,1tspdhaniapowder,tspredchillipowder,salt
(aspertaste),tspgarammasala,freshdhania. Method:Rubcookingoilonyourhands
andontheknife.Cutofftheskinofthejackfruit.Washthejackfruitandcutinto1or2inch
pieces(Iwouldadvisealsousingtheseedsaswell).Boilthejackfruitisatallpanadding
waterandsalt.Oncethejackfruitissoft,emptythe ingredients intoalargecolanderand
keepaside.Soakthecashewnutsinlukewarmwaterforhourandthenmakeafinepaste
keepaside.Inalargeflatpanaddgheeoroil.Bringtheflametomediumheat.Addthe
chillies,ginger,curryleaves,hing,cuminseeds,turmericpowder,redchilliepowder,dhania
powderandcashewnutspasteinthegheeoroil.Sautfor23minutesoruntiloilstarts
separating from the masala. Add boiled jackfruit in pot and saut for a further 2 more
minutes.Addwaterasperyourdesire.Thenaddsaltandmixitwell.Afteritboilsonce,
coverthepanandcookforafewmoreminutesasperyourdesireonlowflamesothatall
spicesgetsabsorbedinjackfruit.Turnoffthestoveandaddgarammasalaanddhaniain
curry.Emptythecurryinaservingbowlandgarnishwithmoredhanialeaves.Thejackfruit
curryisnowreadyforDevitoeat.(IpersonallyliketoaddmoreoilorgheeasJackfruit
currytastesbetterwithexcessoiljustforthiscurry).

JackfruitPakora(fritters):Ingredients:150gChickpeaflour,15gCakeflour,Mediumsized
jackfruitpieces(thathasalreadybeenboiled),1mediumsizedoniongrated,1tspcoarsely
grounddhaniaseeds,halfatspcoarselygroundcumin,3greenchillies(finelypounded),a
pinchofhing,ateaspoonkalonji(a.k.aNigellaSativa)seeds,finesalt,halfatsppaprika,
halfatspbakingpowder,ahandfulfreshdhanialeaves(chopped),25gdicedspringonions,
oilforfryingandwater.Method:Siftallthedryingredientsintoalargemixingbowl.Add
theremainingingredientstotheabove.Mixinenoughwatertomakeabattersimilartothe
consistency of thick flapjack batter. Heat some oil in a large frying pan. Dip a piece of
jackfruitinthebatterandplaceinthehotoil.Turnoverwhenthefrittersaregoldenbrown.
Oncetheothersideisgoldenbrown,removeanddrainonabsorbentpaper.Servehot.Have
withhotRooibosteaSouthAfricanstyle.
{12}Plantain...Manyconfuseplantainswithbananas.

Plantainsareamemberofthebananafamily.Althoughtheylookalotlikegreenbananas
andareacloserelative,plantainsareverydifferent.Plaintainsareusedasavegetablein
manyrecipes,especiallyinLatinAmericaandAfrica.Plantainsaresoldinthefreshproduce
sectionofthesupermarket.SoF.Y.I...Plantainsarestarchy,usedasavegetable,andare
longer than bananas, it has a thicker skin, it resemblegreen bananas, but may alsobe
green,yelloworblackWHILEBananasaresweetintaste,eatenasafruit,shorterthan
plantains, thinner skin, its color is green when not fully ripe and yellow when ripe.
Plantainsarehighlynutritious,agoodsourceofpotassiumandVitaminsA&C,highin
dietaryfiber,anenergyboosterandhighincarbohydrates.
PlantainCurry{AratiKayaKura}(India): Ingredients:2rawplantains,peeled,sliced
intosmallcubes,afistfulofchanadal(soakedinwaterforafewhours),halfcupoffresh
coconutpieces,hing,58greenchillies,pinchofturmeric,mustardseeds,cuminandcurry
leaves,dhaniaandsalttotaste. Method:Firstsoakchanadalinwaterforafewhours.
Meanwhilemakeapasteoffreshcoconutandgreenchilliesbyaddingapinchofsalt.Place
apotofwateronastovetoponmediumheat,waitingforittoboil.Meanwhilepreparethe
plantains(wash,peelandcut).Whenwaterstartstoboil,addthesecutplantaincubesto
water.Cookthemforabout5minutesonhighheat,thenpourthemintoacolanderand
discardthewater.Nowinabigsautepan,addonetablespoonofoil,addmustardseeds,
cuminandcurryleaves,apinchofhingthenaddthesoakedchanadal.Frytheminoilfor
fewminutes.Nowaddtheplantain cubes,turmeric,salt,coconutgreenchillipaste.Mix
themthoroughlyandcookthemcoveredforabout10to15minutes.Youcangarnishwitha
littlegarammasalaanddhania.
Aranitas{shreddedgreenplantainfritters}(PuertoRico):Ingredients:3greenplantains,
2teaspoonscrushedgarlicorpowder,apinchofhing,saltandpeppertotaste,oilforfrying.
Method:Shredthepeeledplantains.Combinetheshreddedplantain,garlic,salt,hingand
pepper.Dropbytablespoonsintohotoil.Fryuntilcrispyturningoveronce.Drainonpaper
towels.Agreatsnackwithhottea.
GreenplantainfrittersSpicy(SouthAfrica):Ingredients:150gChickpeaflour,15gCake
flour, 2 Mediumsized plantians sliced long (or you can grate it), 1 mediumsized onion
grated,1tspcoarselygrounddhaniaseeds,halfatspcoarselygroundcumin,3greenchillies
(finelypounded),apinchofhing,ateaspoonkalonji(a.k.aNigellaSativa)seeds,finesalt,
halfatsppaprika,halfatspbakingpowder,ahandfulfreshdhanialeaves(chopped),25g
dicedspringonions,oilforfryingandwater. Method:Siftallthedryingredientsintoa
largemixingbowl. Addtheremainingingredientstotheabove. Mixinenoughwater to
makeabattersimilartotheconsistencyofthickflapjackbatter.Heatsomeoilinalarge
fryingpan.Dipasliceofplantaininthebatterandplaceinthehotoiloraddspoonfulsof
thismix(ifyougratedit)totheoil.Turnoverwhenthefrittersaregoldenbrown.Oncethe
othersideisgoldenbrown,removeanddrainonabsorbentpaper.Servehot.Havewithhot
RooibosteaSouthAfricanstyle.
{13} Jambu Fruit (Roseapple). Syzygium jambos has several common names viz.
champakka,"waterapple","roseapple",etc.TheediblefruitofSyzygiumjambosisshaped
likesomekindsofguava,towhichtheplantisfairlycloselyrelated.Infactthefruitisso
liketheguavainappearancethatpeopleunfamiliarwithitmaymistakeitforaguavaon
firstsight.Theripefruithasastrong,pleasantfloralbouquet,hencesuchcommonnamesas
"Roseapple"and"pomarrosa".InSouthAfricaforexample,thereisnonoticeablebitterafter
taste, but thebouquet is decidedly assertive, whether one regards it as roselikeor not.
SyzygiumjambosgrowsoneverycontinentexceptAntarctica.Thefruitiseatenlikeagauva
andiscutandserved.TheRoseapplefruitisfrequentlyservedwithspicedsugar.
HowtomakeRoseapplejuicewithspicedsugar?Liquidizetheroseapplefruit.Leaveaside.
Inanothercontainer,addapinchofcinnamon,brownsugar,apinchofnutmegandpure
vanillaextract.AddtheliquidizedjuiceinthemixingcontainerandservetoDeviiced.
{14} Mango. Need Isaymore?Iwouldsuggestpreparingripemangojuicewhichisthen
keptinasmallcupandplacednearDeviwhenthepujaisabouttocommence.Alsoonecan
cutgreenmangoinpiecesandthenaddchillipowderorsaltandthenserved.Alsoonecan
preparegreenorripemangochutney.
Homemade Mango Chutney Recipe: Ingredients: Half cup sugar, 250ml distilled white
vinegar,1andhalfcupsripemangoescutin3/4inchpieces,1/4cupchoppedonion,2Tsps
raisins,1tspginger,finelychopped,1/4garlicminced,1/4tspmustardseeds,whole,1tsp
redchillipepperflakes(hot).Method:Combinesugarandvinegarinapot;bringtoaboil,
stirringuntilsugardissolves.Addremainingingredientsandsimmer,uncovered,untilitis
ofasyruplikeconsistencyandslightlythickened,45minutesto1hour.Stiroccasionally
duringcooking.Letitcooldownandthenservewhenit'sroomtemperature.
{15}Sesamum(Tilseeds).Sesameseedscouldbetheoldestcondimentknowntohumans.It
ishighlyvaluedforitsoilwhichisexceptionallyresistanttorancidity.Sesameseedsadda
nutty taste and a delicate, almost invisible, crunch to many Asian dishes. Not only are
sesameseedsaverygoodsourceofmanganeseandcopper,buttheyarealsoagoodsourceof
calcium,magnesium,iron,phosphorus,vitaminB1,zincanddietaryfiber.Inadditionto
these important nutrients, sesame seeds contain two unique substances: sesamin and
sesamolin. Both of these substances belong to a group of special beneficial fibers called
lignans, and have been shown to have a cholesterollowering effect in humans, and to
preventhighbloodpressureandincreasevitaminEsuppliesinanimals.Sesaminhasalso
beenfoundtoprotecttheliverfromoxidativedamage.Sesameseedshasmanymorehealth
benefitsbutduetospaceweshallstophere.Blackorbrownsesameseedsareaddedinthe
HavansamaghreewhichareofferedintothefirewhenchantingDevi'snames.
{16}Oranges:NeedIsaymore?Iwouldsuggestpreparingorangejuicewhichisthenkept
inasmallcupandplacednearDeviwhenthepujaisabouttocommence.Theorange(also
grapefruit, lime, lemon, basically citrus fruits) is a gift from Mother Shakambhari Devi
(anothernameforMotherDurga)toushumansandespeciallyforthosesufferingfrommany
ailmentsviz.womenwhosufferfrombreastcancer.Thesimilaritybetweenroundcitrus
fruitsandbreastsisdefinitelymorethancoincidental.Theorangeandgrapefruitcontains
substancescalledlimonoids,whichhavebeenshowntoinhibitthedevelopmentofcancerin
humanbreastcells.SotellmehowamazingisourawesomeMotheristogiveusfoodsthat's
shapedlikeahumanbodypart.WOW.
{17} Anar (pomegranate)... anardana (from Hindi: anar + dana, pomegranate + seed) is
Devi's favourite fruit. Yes She does have expensive tastes. The pomegranate symbolizes
prosperityandfertility.Pomegranatesareusedincooking,baking,juicesandsmoothies.
Boththeskinandseedsareused.Theseedsareseparatedfromtheflesh,driedfor1015
daysandusedasanacidicagentforchutneyandcurrypreparation.Driedseedsareusedin
several culinarypreparations,suchastrailmix,granolabars,orasatoppingforsalad,
yogurt, or ice cream. In the Ayurveda system of medicine, the pomegranate has been
extensivelyusedasasourceoftraditionalremedies.Therindofthefruitandthebarkofthe
pomegranatetreeisusedasatraditionalremedyagainstdiarrhea,dysenteryandintestinal
parasites. Pomegranate has been used as a contraceptive and abortifacient by means of
consuming the seeds, or rind, as well as by using the rind as a vaginal suppository. So
pregnantladiesbeware.Pomegranatesarearichsourceofantioxidants.Therefore,ithelps
to protect your bodys cells from free radicals, which cause premature aging. In simple
words,pomegranatejuicepumpsthelevelofoxygeninyourblood.Theantioxidantsfight
freeradicalsandpreventsbloodclots.Thiseventuallyhelpsthebloodtoflowfreelyinyour
bodyinturnimprovingtheoxygenlevelsinyourblood.Pomegranatesareespeciallyhighin
polyphenols,aformofantioxidantpurportedtohelpreducetheriskofcancerandheart
disease.Infact,pomegranatejuice,whichcontainshealthboostingtannins,anthocyanins,
andellagicacid,hasaveryhighantioxidantactivity.Pomegranatehealthbenefitsrunbone
deep;itcanreducethedamageonthecartilageforthosehitwitharthritis.Thisfruithasthe
abilitytolessentheinflammationandfightstheenzymesthatdestroythecartilage.Iwould
suggestmakingpomegranatejuicewhichisthenkeptinasmallcupandplacednearDevi
whenthepujaisabouttocommence.

{18} Badari (avarietyofdates).a.k.aZiziphusjujubareddate,Chinesedate,orIndian

date,etc.Thefruitsandseedsareusedineasterntraditionalmedicine,whichwhenused
alleviate stress, and used traditionally for antifungal, antibacterial, antiulcer, anti
inflammatory, sedative, antispastic, antifertility/contraception, hypotensive and
antinephritic,cardiotonic,antioxidant,immunostimulant,andwoundhealingproperties.In
Devipujadrydatesarecutintosmallpiecesandmixedwithcut coconutstripsandthen
offeredtoDevi.

{19}Dhatrifruit(Amla/Amalaki)a.k.aIndianGooseberry.ThefruitsoftheAmlatreeare
usedinvariousAyurvedic preparations. The Amla fruit is praised as DHATRI (Deityof
health)inAyurveda.TheAyurvedicmedicinalpropertiesofAmlaarewaytoomanyto

mentionherebutinagistithasagoodeffectonone'shair,skinandeyealsoonthenervous,
digestive, circulatory, respiratory, reproductive and urinary systems just to name a few.
WhenperformingDevi'spujainsummerit'sadvisabletoofferAmlajuicemixedwithwater
inasmallcupandkeptinfrontofDevi'smurti/pictureorwhereSheisbeingworshipped.
ThereasonforthisisthatithelpstolowerthebodytemperatureofDeviduringsummers
andwewantDevitobeascomfortableaspossibleasSheisourguestforthosefewhoursof
thepuja.PreparationofAmlawater:AmlawatercanbeusedwhenfreshAmlafruitjuiceis
notavailable.Followthesestepstomakeamlawater.Take3teaspoonsofdryamlafruits.
Thoroughlywashthemandsoakovernightincleanwater.Mashandsqueezethesoaked
Amlafruitsnextdaymorningandfilterthejuice.
{20}Payasa(kheersweetrice).Pleasedorevertto#2asit'sthesameinformation.
{21} Prithuka ({PohaHindi,AtukuluTelugu,AvalTamil}Flattened/beaten/pressed
rice/flakedricepreparation).Flattenedriceisadehuskedricewhichisflattenedintoflat
lightdryflakes.Theseflakesofriceswellwhenaddedtoliquid,whetherhotorcold,asthey

absorb water, milk or any other liquids. This easily digestible form of raw rice is very
popularacrossAsiaandisnormallyusedtopreparesnacksorlightandeasyfastfoodina
varietyof Indian cuisinestyles. Flattenedrice is ina way, aconvenience food andvery
similartobreadinusage.TherearemanyrecipesthatusePohabutweshallprovidejust3.
AvalNanachathuRecipe: Ingredients: 1cupofAval/Poha,1Tspsugarorgratedgur,1/4
cupgratedcoconut,1bananaslicedintopieces,apinchofelachi,apinchofsalt,1/4cup
slicedcashews,2stringofsaffron,halfcupwater. Method:Mixwellalltheingredients
togetherinamixingbowl&coverwithalidandkeepitforanhourandthenservetoDevi.
BeatenricewithpaneerRecipe:Beatenriceissoakedinwaterforafewminutesandthen
sieved.Inamixingbowladdtherice,scrambledpaneerandapinchofsalt.Mixandserve
withmangoorlemonpickle.
BatataPowaorKandaPohaRecipe: Serves:4. Ingredients:2cupsPoha(thickvariety),
salt,1Tbsplime/lemonjuice,sugar(optional),2Tbspoil,tspmustardseeds,1wholedry
red chilli, 1/8 tsp hing, 1/2 tsp turmeric powder, 1 spring curry leaves, 2 Tbsp peanuts,
approx150gdicedonion,1greenchillifinelychopped,1large(approx200g)dicedpotato,
dhaniafinelychoppedforgarnishing. Method:GentlyrinsePohawithwaterabout23
times.Drainoutthewaterandsprinklesaltandlemonjuice(andoptionalsugar).Gently
mixwithaforkandleaveaside.Heatoilinamediumnonstickpanonmediumheat.Add
mustardseedsandletthempop.Adddryredchilli,hing,turmericpowder,curryleavesand
peanuts.Cookpeanutsfor3040secondsandaddonionsandgreenchillies.Cookonionsfor
12minutesuntiltranslucentandaddpotatoesandsalt.Mixwell,coverandcookpotatoes
untiltender butnotmushy.FluffupPohawithaforkandaddittothepan.Mixwell.
SprinklewithalittlewaterifPohahavedriedouttoomuch.Garnishwithchoppeddhania
andservehot.
{22}Gram(differenttypesofpulsesesp.Chana{chickpea}Dal).Thereare100'sofdifferent
varietiesofGramgrownaroundtheworld.InDevipujasthechickpeadalisgenerallyused.
HowtopreparetheChanaDalforDevi:TheChanaDalshouldbesoakedovernightandthe
nextmorningwashedthroughlyandthenboileduntilit'ssoft.PourtheDalinacolander
andtheninamixingbowladdthechanadalandthenaddsomesalt.BoilingtheDaland
addingsaltisconsidertabooinNorthIndiaandpersonallyitdoesn'tmakesensebecausewe
arepreparingthisofferingforMotherDurgaandDeviisnotfastingsaltlesssowhyarewe
offeringhersaltlessfoodsaswearefastingforher?Afterthepujaiscompletedthedevotee
then eats the salted puri and dal to break her/his saltless fast. I pray that this
misunderstandingisfinallyaddressed.
ChanaDalRecipe:PrepTime:SoakingTime10Mins,CookingTime35Mins.Serves:4
5. Ingredients: 1 cup chana dal, 1 large onion, 1 large tomato, 23 green chilli, 1 tbsp
cookingoil,apinchofhing,1bayleaf,1tspcuminseeds/jeera,1dryredchilli,1tspfresh
mincedgarlic,1tspredchillipowder,1tspdhaniapowder,34tspturmericpowder,1/2tsp
garam masala powder, water as needed, salt to taste, chopped dhania, 1 tbsp ghee
(optional).Method:Soakchannadalfor30minutesandthenboilinapotaddingwaterand
1/4tspofturmericpowder.Thedalmustboiluntilit'sverysoft.Keeptheboileddalaside.
Inthemeantimefinelychoptheonion,tomato,greenchilli,dhanialeaves.Inadeeppan
heatoilthenthenaddhing,cuminseedsandallowittosplutter.Addbayleaf,dryredchilli,
garlic and saute until garlic becomes golden brown. Add onion, green chilli and further
saute.Onceonionbecomessoftaddredchillipowder,corianderpowderandremaining1/2
tspturmericpowdermixwell.Addtomato,mix coverandcookuntiltomatogetsmashed.
Addthemasheddalandmixwell,addsalt,12ormorecupsofwater(dependingonthe
consistency you prefer) and bring it to a good boil. Chana dal is normally thick in
consistency.Addgarammasalaandstirwell.Onaslowflameletitsimmerforabout5
minutes,thengarnishwithdhaniaandthenturnofftheflame.Ifyouareusinggheeit
shouldbeaddednowandmixoraddwhileserving.Servehotwithsteamedriceandasalad
ontheside,orwithpicklesandfreshyogurt(maas).Inchanadalweshouldseethedal
piecesbutitshouldbesoftwhileweeat.ThisisadeliciousyetsimplemealforDevi.

{23} Coconut.InSanskrit,thecoconutiscalledkalpavriksha("thetreewhichprovidesall
thenecessitiesoflife").Acoconut(Sanskrit: narikela)is anessentialelementofritualsin
the Hindu tradition. Often it's decorated with bright metal foils and other symbols of
auspiciousness.It'sofferedduringworshiptoaHinduDeityandhindusofteninitiatethe
beginningofanynewactivitybybreakingacoconuttoensuretheblessingsoftheDeities
andasuccessfulcompletionofone'sactivities.TheHinduDeityofwellbeingandwealth,
Lakshmidevi,isoftendipictedholdingacoconut.InHinduweddingceremonies,acoconut
isplacedovertheopeningofapot,representingawomb.Coconutflowersareauspicious
symbols and are fixtures at Hindu weddings and other important occasions. In Kerala,
coconutflowersmustbepresentduringamarriageceremony.Theflowersareinsertedinto
abarrelofunhuskedrice(paddy)andplacedwithinsightoftheweddingceremony.The
coconut palm is grown throughout for decorations, as well as for its many culinary and
nonculinaryuses;virtuallyeverypartofthecoconutpalmcanbeusedbyhumansinsome
mannerortheotherandhassignificanteconomicvalue.Coconuts'versatilityissometimes
notedinitsnaming.Theseedprovidesoilforfrying,cooking,andmakingmargarine.The
white,fleshypartoftheseed,thecoconutmeat,isusedfreshordriedincooking,especially
inconfectionsanddessertsanditslauricacidhelpsthelevelofHDLcolesterol(thegood
cholesterol)morethananyotherfattyacid,eithersaturatedorunsaturated (i).Soeating
coconutsactallydecreasestheriskofgettingheartdisease.TheCoconuthasantimicrobial,
antiviralandantibacterialproperties.Coconutbaseddietsareamongstthehealthiestin
the world. Desiccated coconut or coconut milk made from it and is frequently added to
curriesandothersavouryIndiandishes.Coconutflourhasalsobeendevelopedforusein
baking,tocombatmalnutrition.Coconutchipsisapopularquicksnack.Coconutbutteris
oftenusedtodescribethesolidifiedcoconutoil,buthasalsobeenadoptedasanameby
certainspecialtyproductsmadeofcoconutmilksolidsorpuredcoconutmeatandoil.Dried
coconutisalsousedasthefillingformanychocolatebars.WhenperformingDevi'spuja,you
canofferDevifriedcoconutstripsandfreshcoconutjuiceinasmallcupwhichisplacedin
frontofHerwiththeotherdifferenttypesofjuices.
Coconut chutney (Uruttu chammanthi) is a South Indian spicy chutneysidedish and
condiment.Ingredients:1cupfreshcoconut,peeledandcutintosmallpieces,2Tspchana
dal,1cupplainyoghurt,1Tspsalt(adjusttotaste),2greenchillies,cutinsmallpieces,1
cmpieceginger,cupwater(approximately),1tsplemonjuice(ifrequired).Forseasoning:
1tspoil,pinchofHing,tspblackmustardseed,2redchillies,brokeninpieces,68curry
leaves(1sprig).Method:Peelcoconutandcutintosmallpiecessotheyareeasiertoblend.
Roastchanadalonmediumheatuntilitislightbrownincolourandhasaroastedaroma.
Coarselygrindchanadalinablender.Addyoghurt,greenchilliesandsaltandcontinue
blendingintothepaste.Addcoconuttothepaste,afewpiecesatatimeandkeepblending.
Addwater,asneeded,tohelpwiththegrinding.Addingthecoconutinsmallamountsalso
helpsthisprocess.Uselemonjuicetoadjustthesournessasperyourliking.Blendwell.
Depositthemixtureintoaservingbowl. Forseasoning:Heatoilinsmallpan,whenhot,
addblackmustardseedsandwaittilltheycrack.Addhing,redchilliesandcurryleaves.
Pourtheseasoningmixtureoverthechutneywhichisinaservingbowl.
CoconutBurfi:Ingredients:1cupgratedcoconut,1cupsugar,1/4cupwater(Tosoakthe
sugar),1/2tspcardamompowder,1tspghee.Method:Keepheavybottomedpanonstove.
Addsugarandpourthewater.Dissolvethesugarmakingitintoasugarsyrup.Addthe
gratedcoconutandcardamompowderandmixwell. Keepmixingtillthecoconutsticksonthe
sides.Spreadgheeonatrayandpourthecoconut.Maketheslicesimmediatelyandcoolit.

{24}Jambira(lemon/limecitrusfruits).CommonnameEnglish(Limetree,Lemon),Hindi
(Jamir nimbu, Nimbu), Sanskrit (Nimbuka, Jambira, Jambaka), Latin name (Citrus
limonum/acidaormedicaFructus).Themedicalbenefitsofthehumblelemon/limeismind
blowingtosaytheleast.Butfromareligiouspointofview,thelemon/limeisverydearto
Devi,somuchsothatLordNarayanastatesthisso.InprayerstoDevidevoteesshould
always prepare a garland made out of lemon/lime and when Devi is invoked, Devi is
garlandedtoseekHerblessings.Alsodevoteesinsteadofusingaclaylampusealampmade
outofalemon/lime.HowtomakeaNimbulamp.Rollonelimeonahardsurfaceastomake
theinsidesofthelimeverysoft.Thencutthelimeinhalfandtheremovethefleshyparts.
Oncethat'sdoneaddgheeinthelimeandalongwick.Youcanthen,onasaucer,place
whiteuncookedriceandthen,ontopoftherice,placethelimelamp.(Anotefrommyself,I
addasmallpieceoffoilwherethewickissothatthewickdon'tburnth eskinofthelime).
Lightingalimelamphasmanyvariousbenefitsaswell. Nimbupani: Nimbupani(lime
juice)isoneofIndia'smostlovedsummerrefreshmentsandit'ssoeasytomakeitbegs
belief.Squeezetwofreshlimes,addtoatallcup,addsugarorgur(jaggery)totasteandcut
1springofmintandaddtothemixture.Simpleandveryhealthy.Thisshouldbeprepared
forDeviwhenperformingherpuja.(Optionalthezest/peelofalimeorlemonhasmore
benefitsthantheinsides,soIadvisefinelygratingabt1/4tspofthepeelandaddingtothe
mixture).
Devi'sLemon/LimeBars

Ingredients:Crust:1cupflour,1/3cupconfectioners'sugar,1/2tspgroundginger,1/4tsp
salt.Filling:11/4cupsgranulatedsugar,2Tspflour,1/2tspbakingpowder,1/2cupfresh
limejuice,3/4cupyogurt(insteadofeggs.Donote1/4cupyogurt=1egg),lightlybeaten,2
tsplemonextract,4dropsgreenfoodcolor.Method:Preheatovento180C.FortheCrust,
mixflour,confectioners'sugar,gingerandsaltinalargebowl.Cutinbutterwithpastry
blenderor2knivesuntilmixtureresemblecoarsecrumbs.Patmixtureintogreasedfoil
lined9inchsquarebakingpan.Bake15to18minutesoruntilcrustislightlybrowned.
Removefromtheoven.FortheFilling,mixgranulatedsugar,flourandbakingpowderin
largebowl.Addlimejuice,yogurt,lemonextractandfoodcolor;whiskuntilblended.Pour
fillingoverwarmbakedcrust.Bake20to25minuteslongeroruntilfillingisset.Coolin
panonwirerack.Cutintobars.
{25} Kaseru (a.k.aSinghada, shingadaorsingodaisusedas a vegetable, fruit, nut and
flour), English water chestnut, Hindi and Sanskrit Kaseru, Telugu Etikoti. Kaseru
makestheheartstrongandcuresinsanityandotherrelateddiseases.Itquenchesthristand
helpsinalleviatinginflammationandpoisonandhelpsinenhancinginspermcountand
breastmilk.Singharaflourisusedtomakesweetsandpuris;theflourispermissibleduring
vratsandfasting.Aperfectfruittoeatforthosewhodesireahealthylife.

Waterchestnutarealmostfatlessandisthereforeahealthyfoodoption;anexcellentsource
ofpotassium,averyimportantmineralforhumans andanidealfruitfordiabetics.The
small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled, or
grilled.Thecormsarerichincarbohydrates,especiallystarch,andarealsoagoodsourceof
dietaryfiber,riboflavin,vitaminB6,potassium,copper,andmanganese.InChina,theyare
mostofteneatenraw,sometimessweetened.Theycanalsobegroundintoaflourformused
formakingwaterchestnutcake.Waterchestnutsareoftencombinedwithbambooshoots,
coriander,ginger,sesameoil,andsnowpeas.Theyareoftenusedinpastaorricedishes.
SinghadaSheera(WaterchestnutHalwa{pudding})

PreparationTime:10mins,CookingTime:20mins,Makes4servings.Ingredients:4Tbsp
ghee,1cupwaterchestnut(shingoda)flour,3/4cupsugarorgratedgur(jaggery),1/2tsp
cardamom(elaichi)powder,1Tbspalmondslivers,1Tbsppistachioslivers.Method:Heat
thegheeinabroadnonstickpan,addthewaterchestnutflourandcookonaslowflamefor
3to5minutesortillitbecomesgoldenbrownincolour,whilestirringcontinuously.Add2
cupsofwarmwater,mixwellandcookonamediumflamefor8to10minutesortillallthe
waterisabsorbed,whilestirringcontinuously.Addthesugar/gur,mixwellandcookona
mediumflamefor5to7minutesortillthegheeseparates.Addthecardamompowderand
mixwell.Servehotgarnishedwithalmondsandpistachios.
Waterchestnut(Singhada)Puri:PreparationTime:10mins.CookingTime:5mins.Makes
4servings. Ingredients:1/2cupwaterchestnut(singhada)flour,2boiledcolocassia(arbi,
madumbi),salttotaste,gheeoroilfordeepfrying.Method:PeelandmashtheMadumbis,
addtheflourandsalt,mixwellandkneadintoasoftdough,usinglittlewater.Dividethe
doughintoequalportionsandshape eachportionintosmallroundpurisof1/4"thickness.
Heatthegheeinakadhai(wok)anddeepfryeachpuritillgoldenbrownformallthesides.
DrainonanabsorbentpaperandservehottoDevi.

Waterchestnut potatoe pakoras (fritters): Preparation Time: 20 mins. Cooking Time:

20mins.Makes6to8servings.Ingredients:2potatoes,thinlysliced,1cupwaterchestnut
flour,1tspsalt,1tspchillipowder,oilfordeepfrying. Method:Combinetheflour,salt,
chillipowderandmixwell.Addwatertomakeasmoothbatterofpouringconsistency.Heat
theoilinakadhai(wok)anddipthepotatoslicesinbatter,anddeepfrytilltheyturn
goldenbrownandcrisp.Drainonanabsorbentpaper.Servehot.
Waterchestnut,Paneerandgreenpeascurry

Ingredients: 2 Tbsp oil, 1/2 cup onions (grated), 1 tsp ginger, garlic paste, 1 tsp chilli
powder, 1/2 tsp turmeric powder, 1/4 tsp cardamom powder, 1/4 tsp hing, 1 tsp garam
masala,1/2cupplainyogurt,2 Tbsptomatopuree(paste),2Tbspcashewnutpaste,salt,
250gwaterchestnuts,200gpaneer,1/4cupgreenpeas,4Tbspfreshcream,dhania,afew
pinchesofgarammasala.Method:Heatoiladdonionsandsautthegratedonionuntilall
theliquidisevaporatedandtheoilstartstoseparate.Addgingergarlicpasteandsaut
untilfragrantandthenaddthespicesandsautonlowflameforafewminutes.Addplain
yogurt,tomatopuree,saltandonecupofwater.Simmerslowlyfortenminutes.Addthe
cashew nut paste, water chestnut pieces, paneer pieces and green peas. Cook for a few
minutes,addingenoughwatertomakeathickgravyandthenaddafewpinchesofgaram
masala.Addfreshcreamandaddonthetopofthissomefreshlychoppeddhaniaandadjust
theseasoningbeforeservingtoMaDurga.
{26} Surana (a.k.aYam, Amorphophallus campanulatus Bl., Elephantfoot yam, Carrion
flower, Devils tongue). Yam and sweet potatoes are NOT the same. Although yams and
sweet potatoesare bothangiosperms (floweringplants),theyarenotrelatedbotanically.
Yamsareamonocot(aplanthavingoneembryonicseedleaf)andfromtheDioscoreaceaeor
Yamfamily.YamsarecloselyrelatedtoliliesandgrassesandisnativetoAfricaandAsia
andmanyvarietiesofsweetpotatoes(Ipomoeabatatas)aremembersofthemorningglory
family,Convolvulacea.Theskincolorofsweetpotatoescanrangefromwhitetoyellow,red,
purpleorbrown.ThetrueYamisaversatilevegetable.Itcanbebarbecued,roasted,fried,
grilled,boiled,baked,smokedandwhengrateditisprocessedintoadessertrecipe.TheYam
tuberis stomachic,tonic, constipating;increasesbothappetiteandtaste;usefulinpiles,
enlargedspleen,tumours,asthma,bronchitis,vomiting,abdominalpainandelephantiasis;
muchusedinacuterheumatism.Theyamishighinfibreandinomega3fattyacids, low
glycemicindexhencegoodforthosesufferingfromdiabetes,andcoolsthebody.Therootis
emmenagogue(whichstimulatebloodflowinthepelvicareaanduterus);usedinboilsand
ophthalmia.Infusionoftheleafstalksisusefulinbitesofpoisonousinsects.Theyamisa
giftfromMotherShakambhariDevi(anothernameforMotherDurga)toushumansfor
thosesufferingfromtheaboveailmentsesp.w.r.tthepancreasastheoblongYambearsa
strongresemblancetothepancreas,andit'sanantioxidantthatprotectsalltissuesofthe
body,includingthepancreas,fromdamageassociatedwithcanceroraging.Sotellmehow
amazingisourawesomeMothertogiveusfoodsthat'sshapedlikeahumanbodypart.WOW.
SuranaorElephantfootyamchips:Ingredients:250gmsyam,peeled,washedandsliced.
1tspredchillipowder,tspturmericpowder,12tbsplemonjuice,saltasrequired,gheeor
oilforfrying,afewcorianderleavesandlemonwedgesforgarnish. Method:Pleaseuse
gloveswhencuttingandwashingtheYam.Inamixingbowladdtheturmericpowder,red
chillipowder,lemonjuiceandsalt.Mixtheingredientsuniformly,thenaddtheyampieces
anduniformlycoattheyamsliceswiththemarinationandsetasideforfor2030minutes.
Nextaddtheoilinaflatpanandwhentheoilisreasonablyhotaddtheyamspiecesand
shallowfryuntilit'sniceandgoldenbrownoneitherside.Nextdraintheyampieceson
kitchentissuesandservethesuranachipshotgarnishedwithcorianderleavesandlemon
wedgestoDevi.Foratwisttothechipsrecipesabovethemarinatedyamslicescanalsobe
baked,barbecued,roasted,grilledandsmokedinsteadoffrying.

Elephant Foot Yam Curry

(SouthIndian
Style): Ingredients: 500 grams peeled and
choppedelephantfootyam, 2tspssalt,500mlwater,2Tbspsyogurt(maas),3driedred
chillies, 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp white lentils, 2 sprigs of curry
leaves,1Tbspsugar,1tspturmericpowder,1/4tspgarammasala,dhania.Method:Please
usegloveswhencuttingandwashingtheYam. Washchoppedpiecesofelephantfootyam
underrunningwater.Addfreshwatertothepiecesofyam.Boilthepiecesofelephantfoot
yamandoncehalfboiled,addsalt(toyourliking).Thenaddtheyogurtafter10minutes.
Thishelpsustoavoidanitchingsensationinthediner'sthroatwhichissometimescaused
byelephantfootyam.Mixtheingredientstogether.Boilforafurther5moreminutes.Then
drainthewaterfromtheyampieces.Inanotherflatpanpotaddoilorgheeandthenadd
redchillies,mustardseeds,cuminseedsandwhitelentils,nextaddcurryleaves.Thenadd
theboiledelephantfootyampieces.Mixthespiceswellwiththeyam,thenaddturmeric
powderandsugar.Mixwell.Coverthepanwithalid.Slowcooktheingredientsuntilthey
acquire a golden brown color and have a slight crispiness. Garnish with 1/4 tsp garam
masalaanddhania.Servethedrycurrywithricewithlittlegheeaddedtoittoourawesome
Devi.

{27} BlackAguru (aloewood/eaglewood/agarwood).Dhoopa(incense/agarbatti)madeof

Blackaguru.Oneofthemainreasonsfortherelativerarityandhighcostofagarwoodisthe
depletionofitswildresource.Firstgradeagarwoodisoneofthemostexpensivenaturalraw
materialsintheworld.It'sdifficulttoprocurethisitemandextremelyexpensivetosaythe
leastsoit'sgenerallybesttoomitthisitemduetocircumstances.

{28} Camphor.(Hindikapoor,Sanskritkarpoora)Whencamphorislit,itburnsitself
until it evaporatescompletelywithout leavingany residue. Just likethecamphor burns
itselfwhilegivinglighttoothers,it'sagestureofpromisethatusamazingHindusmaketoa
Deity, in this case, Durga Devi. And that the person lighting the camphor would burn
his/her ego completely without leaving any residue while spreading light (knowledge) to
people around him/her. The fragrant aroma that the camphor emanates signifies the
goodnessthatisspreadaroundthepersononcetheegoisburnt.Camphorisusedinvarious
waysinHinduism.WhenofferingDeviwaterLordNarayanaadvisestoofferHercamphor
waterandIquoteOfferDeviajarofGangawater,coolandnice,scentedwithcamphor.
It'sbasicallywaterwithapinchofcrushedcamphorandleftinfrontofHerpictureormurti
whenperformingHerpuja.Camphorisusedasaflavoring,mostlyinsweets,inAsia.It's
widelyusedincooking,mainlyfordessertdishes,inIndia.
{29}Sandalpasteand{30}Redsandalpaste.Sandalwoodisthenameofaclassoffragrant
woods from trees in the genus Santalum and they retain their fragrance for decades.
SandalwoodpasteisintegraltoHinduritualsandceremonies,tomarkreligiousutensils,
andtodecoratetheiconsofthedeities.It'salsodistributedtodevotees,whoapplyittotheir
foreheadsortheirnecksandchests.Preparationofthepasteisadutyfitonlyforthepure.
Thepasteispreparedbygrindingwoodbyhandupongraniteslabsshapedforthepurpose.
Withtheslowadditionofwater,athickpasteresults(calledGandhainSanskrit),whichis
mixed with saffron or other such pigments to make chandan. Chandan powder is very
popularinNorthIndia.InAyurveda,sandalwoodissaidtobringoneclosertothedivine
andhasaverycoolingeffect.Thus,it'soneofthemostusedholyelementsinVedicsocieties.
WhenperformingDevipujaachandandotisappliedtoDevi'sforeheadand/oronthecoconut.
{31}Sihlaka(a.k.alobhaan,frankincense,orientalsweetgum,liquidamber,asiaticstorax).
Sihlakahasplentyofuses.Fundamentally,itpromotescalmness,serenityandrelaxation.
Theseindicationswillalwaysbepresent,nomatterhowSihlakaisused.Itsfragrancegives
concentrationduringworshipandremovesadverseandnegativemagicalaffectsofthebody,
mind and at home. In modern times, the use of chemical insecticides and pesticides is
causing damage to the environment and the human life. Sihlaka is a good natural
insecticideandanexcellentrepellentofinsectsandmosquitoes.Ithasnumerousbenefits
evenasamedicine.Itsfumigation,incenseandfragrancerelieveconstipationandstomach
pain.Inthemorningaftercleansingthehouseandbeforethepujapropercommences,I
alwaysadvisetosmokethehousewithSihlakabecauseoncethepujacommences andwhen
DevimakesHerappearanceforthepujaallthenegativeandstagnantenergieswillberemoved.
{32}Guggula(a.k.aCommiphorawightii,Guggal,GuggulorMukulmyrrhtree).Guggulis
soughtforitsgummyresin.Guggulcanbepurchasedinalooselypackedformcalleddhoop,
anincensefromIndia,orfromanygoodpujashopsinSouthAfricaandthisresinisburned
overhotcoals.Guggulaproducesafragrantanddensesmoke.Theburningcoalswhichlet
outthesmokearethencarriedaroundtodifferentroomsandheldinallcornersforafew
seconds.Thisdrivesawayevilspiritsandnegativeenergiesaswellasremovetheevileye
fromthehomeanditsfamilymembers.Iadvisetousethisresinwithlobhaanandhingand
mixthesethreeingredientsandthenaddtoRaazlobhaanandsmokeone'shometwiceor
thriceaweekwithamazingeffects.

OneshouldprocureGuggul,LobhaanandHing,poundthe3intopowderandstoreina
container.Beforecommencingwithapujaoneshouldfirstsprinkletheroomandhousewith
thefollowingingredients.Ina5Lbucketadd4.5Lwater,1cuprosewaterandalittlecow
peeandcowdung{optional}andapinchofturmeric.Mixtheingredientsandthensprinkle
inthearoundthehouse.Thenoneshouldsmokethehouseesp.wherethepujaisgoingto
takeplace.Inasmallburningreceptacleaddaraazlobhaancone.Lighttheconewitha
matchandtheadda1/4tspofthemixture(Guggul,LobhaanandHing).Thereaftersmoke
in and around the house. The reason for this is to remove any malefic vibrations and
negativespiritbeingsfromthepujaarea.
{33}Thedevoteeshouldofferheapsoffoodconsistingofthe***6Rasas(Tastesviz.pungent,
bitter, spicy, sweet, SALTY, and astringent), mountainlikehigh {VIEW THE PICTURE
BELOWONTHESETTINGONTHESEITEMS}.LordNarayanastatesthatoneshould
offer Devi Betels (leaf and nut) with camphor, cardamom (elachie), cloves, and various
deliciousscents.Sohowdowegoaboutdoingthis?Onarectangulartrayplacealarge
bananaleaf,thenontopofthebananaleafplace9setsofhotpuri's(onepuriontopof
another),ontopofthepuri'splaceabetelleaf(thepointofthebetelleafmustfaceyou),add
1/4tspHalwa,1/4tspSweetrice,3kindsoffruits(Isuggestpurple/redgrapes,appleand
pear),3kindsofMithai(sweets),3channadal,1elachie,1clove,1flatbetelnut,adotofred
sindhoor,1tikli,2redbangles(preferablyglassandnotplasticbanglesbutaccordingto
ones' financial situation). Set the above in the order I have stated. ***The 6 Rasas
mentionedaboveareeleboratedevenmorenow. 1)LAVANA(Salty) Betelnut,Puri, 2)
MADHURA(Sweet)Halwa,sweetrice,betelnut,cardamom,mithai,puri,fruits,3)AMLA
(Sour) Fruits,betelbut, 4)KATU(Bitter) Betelnut, 5)TIKTA(Pungent) Betelleaf,
betelnut,cloves,elachie, 6)KASHYA(Astringent) Channadal,betelnut,cloves,puri,
fruits.

{34} Lord Narayana always states that one should give cups of various delicious, sweet,
juicy,nice,andheavenlyfruits.SowhattheLordmeanshereistoofferDeviHerdifferent
typesoffreshlymadefruitjuicesforHerpleasuretodrinkwhilethepujaisbeingperformed
bythepunditandfamily.Fromtheabovementionedfruitsetc,Iwouldadvisepreparing
Milkmixedwithgur(referto#3above),Panchamrita(referto#4above),Buttermilk(refer
to#5above),Jambufruitjuice(referto#13above),Mangojuice(referto#14above),Anar
juice (refer to #16 above), Orange juice (refer to #17 above), Coconut juice (refer to #23
above),Lime/lemonjuice(referto#24above),Waterwithapinchofcamphor(referto#28
above).Pleaseprocurethosesmallglassesandonlyusethemspecificallyforthispuja.
{35}Musicwithlovelyflutesandmridangas,murajas,dhahkasanddundubhistoplease
Devi.On#34Iwillbecompilingaseperateandverycomprehensivearticleonthistopicasit
hasalotofinformationtocover.Thisarticlewillfollowthepresentarticle.

Betel Leaves Rice Recipe: A betel leaf is one of the most important items in the socio
religiouslifeofHindus.Therewillnotbeanyauspiciousoccasionwithoutbetelleavesin
India.Also,betelleavesareregardedasasymboloffreshnessandprosperity.Accordingto
Ayurveda,it'susedtocurediseasesthatarespreadbyair,bileandphlegm.Also,it'sasafe
alternativemedicineforcoldandcough.Chewingthebetelleavesandarecanuts(theblack
flatbetelnut)alleviatesthesymptomsofthosewhoareaffected bycold.Comingtothe
recipe,betelleavesriceisamealwithlotsofhealthbenefitsandisveryeasytoprepare.It
hasadistinctflavouri.e.uniquetastesduetothebetelleaf,garlic,cuminandpepper.
Healthbenefitsofbetelleaves:Goodfordigestion,anaturalpalatecleanserandamouth
freshener,strengthenteethandgums,ithasdiureticproperties.
Preparationtime:10mins.Cookingtime:15mins.Ingredients forBetelLeaves Rice.To
grind:4betelleaves,1/2tspofcumin,1/2tspofblackpepper.Otheringredients:1cupof
cooked rice, 1 large onion, 3 garlic cloves, 1/4 tsp of turmeric powder, salt to taste. To
temper:1tspofgingelly(til/sesame)oil,1tspofghee,1tspofmustardseeds,1tspofurad
dal,7curryleaves,pinchofhing(asafoetida).Methodforbetelleavesrice:Washthebetel
leaves.Grindbetelleaves,pepperandcumin.Keepitaside.Heatapanwithoilandghee,
temperitwiththeingredientslistedunder"ToTemper".Afteritsizzles,addonions,garlic
clovesandturmericpowder,fryituntilitturnsagoldenbrowncolour.Addgroundpaste
andlittlewater,sautethisfor3mins.Turnofftheflame/heat.Addcookedriceandsalt,toss
well.Servehotwithappalam/p apadum/papad or potatochips. Tips:Youcanalsousered
chillieswhilegrindingorduringtemperingforamorespicytaste.Dontchosematurebetel
leaves,ratherusetenderones.

Betel Leaf Chew: This preparation is usually served; at the end of an Indian meal,
ceremoniessuchasweddings,receptionsorafteraheavyghee/oiledbasedIndianmeal.The
preparationthatisconsumedhelpsindigestionandalsoactasamouthfreshener.Paancan
bepreparedinthefollowingway.Thebetelleafiswashedcarefullyandthendriedwitha
cleancloth.Procurespicessuchascardamom,anise(notstaranise)andkathawithchoona
(limepaste),soomph,gratedcoconut,supari(theblackflatbetelnuts)andsmallpiecesof
variouscandies.Grindthespiceslightlyandaddtothelimepasteonthebetelleaf.Foldthe
leafintoatriangularshapeandsecureitbypiercingapieceofcloveintoit.Keepthepaan
freshonicewithrosepetalsuntilreadytobeserved.Chewingbetelevokesamildeuphoria,
andageneralfeelingofwellbeing'.Thearecanutandthebetelleafcomplementeachother
andare,therefore,inharmony.Sincethearecanutishotandthebetelleafcool,theyact
togethertokeepthehumanbodyinbalance(YinYang).Thebetelleafalsorelieveshot
illnessessuchasheadachesandfever.Manyofourancestorsusedtosewbetelleavesintoa
largenetandthenplaceitonachild's chestorhead.Thebetelleaveswerebelievedto
absorbtheheatofthebodyreducingthefeverandspeedilyhealingtheaffectedchild.
Question:WhyisabananaleafusedasabasefortheHalwaPuritobeplaceon?
Answer: Our Awesome ancestors commonly used banana leaves to eat food instead of
plates.Therearelotsofbenefitsforthis.PlacingtheHalwaPurianditsmountainlikehigh
foodsonthebananaleafawakensthedigestiveacidstodigesttheofferingsthatMother
Durgaisgoingtoconsume.AlsothehotPuriwhenplacedonthebananaleaf,theleafgets
swelteredthusabsorbingthechlorophyllinthatleaf.Notonlythat,aflavourisproducedat
thattime,thatawakensthesixtastesofthatperson.Amazing,isntit?:)One shouldsit
thankfullyinfrontofthefood.Whenthanking,oneshouldrememberaboutthatplantand
howitwascultivated.Secondly,whenthankingthechefandhowthefoodwasprepared
shouldcometoone'smind.Thirdly,whenthankingtheonewhoserves,wecanseethefood
infront.NextwethankGod,andthentheenvironment,theconditionandthesituation
comestomind.Thus,wethoughtaboutthefoodforfourtimesbeforeeatingit.Nowour
bodyiscompletelyfittodigestthefoodthatwearegoingtoeatbecause,bythistime,allthe
acidswereproducedtodigestthefood.Thatiswhyit'sadvisedtorefrainfromtalkingwhilst
eating. Dont eat food while talking or when watching television. The body will react
accordingtothetaxingorfeistyscenethatwesee.Thiswillaffectthebodyharmfully.Mind
andfoodwasthebaseforeverythingforourformergeneration.Theylivedaccordingtothat.
But today it'snotlikethat. Someof thereaders of thisarticlemaydisagreewiththese
comments,buthowcanonedisagreeandsaythatthisisnotcorrect.Eatingonabananaleaf
helpsinthepreventionofdiseaseslikeDiabetes,BloodPressure,Cholesterol,Cancer,Ulcer,
Heart diseases, Piles. If anyone in your family is suffering from any of these diseases
mentionedabove,pleasereadthisandsharewithothers.

ADDITIONALNOTES:InSouthAfricaweuseacoconuttorepresentDeviandthecoconut
isdrapedinaredsariwithyellowhuesandplacedinalargedish.Onhersariahandfulof
ricesignifyingherformasAnnapoornaDeviisplacedonthesariontopofthatonabanana
leaf,halwapurietcisplaced.ThisiscalledthekoichawhichbasicallymeansHerofferings
areplacedonHerlapreadyforHertopartakeinthatoffering.Infrontofthedishallthe
offeringsofjuicesetcareplacedinasemicircle,forDevitodrinkwhilethepujaisbeing
performedforHer.
WealsocompiledanindeptarticlecalledTHEBATHINGANDSMOKINGRITUALSAND
PROCEDURESAFTERTHEBIRTHOFACHILDandinthisarticlewecoveredthetopic
ofwhatleavestouseinthe3rd,6thand12thdaysfollowingthebirthofachild.Inthe
articlewementionthefollowingleavesviz.Lime/LemonandMango.Theseandotherleaves
are boiled and mother and baby are then given a bath with these healing and curative
leaves.Withinaveryshortperiodthemothers'woundsetcarehealedandonceagainwe
mustthankDevifortakingcareofushumans.
HAVAN:FromtheinformationgivenabovemangoisoneofDevi'sfav'ssothewoodofthe
MangotreeisusedforHerhavan.AlsoSesamumseeds(til),afewcamphortablets,cloves,
elachie,driedcoconutstripes,ghee,gur(sugar),sweetrice,puri,driedmangofruitpieces,
dates, dried flat rice (Poha), Lobhaan, hing, guggal, white rice, navadhan, barley,
sandalwoodpowder,driedanarseeds,chickpea,rosepetals,afewblackflatbetelnuts,afew
betelleaves(cutfinely),afewdriedjackfruitseeds,afewdriedbananastripesareusedin
thesamaghreeforDevi.Usewhatisavailableoreasilyattainableinyourarea..

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