In another fifteen days the Navaratri festivals will start , which will be hectic for any housewife more so for a person working.A little preparation, of some things we use for everyday for puja, does save us time.
1) One is Gejavasthra ----- In unboiled milk ( the amount of milk depends on , how many Gejavasthras, one wants to colour, use your own judgement) add Kumkum and colour the Geajavastras, and dry it well before storing in a box,or because of the raw milk, it will smell bad if stored before drying well.
2) For the evening Naividya cut into pieces five kind of dry fruits ie Dry Dates, Badam, Kaju, Dry Grapes, Figs, add some Diamond Sugar and store this comes very useful.
3) If one is not observing Sowla/Madi, one can prepare for Appi paayasa. To the desired quantity of Maida add a pinch of salt and mix the Maida into a dough , slightly stiffer than for Chappathi. Keepm aside 20/30 mins (Chiroti Rava can also be used) Keep oil for heating, As for chappathis, take little dough and roll into a thin chappathi, and cut into small squares, and deep fry till crisp, do this all the dough.When the fried pieces , become cold, store it in air tight container. While making Kheer boil the milk or Milk and water, when its boiling add the required quantity of the fried pieces into the milk and let it boil till the pieces or soft and done , then add sugar, fried Kaju and Dry grapes. I would suggest you put off the fire before adding the sugar and grapes, as the milk curdles some time but not always. On festivals days better be a bit caustius.
4) It takes time to put the Phool Vathis and heat the ghee and pour over the Vathis. Arrange the vathis, quite a few of them in a tray, melt the ghee and pour it over it, store this in a container, so when ever you need them you can just take it and put in the diva.
5) When there are a lot of Divas to be washed , put all the divas in a big bowl, pour in some liquid soap and hot water to cover the divas. After some time you can wash it i will come out clean, this is in case this all Silver. If using Pithal or Bell metal, In water soak i big lump of Tamarind and put in the divas leave it for 30/40 minutes, then wash it with some soap water.
6)For the Akanda soak the long vathis in oil and store, when you light the Akanda use this vathi after puting the oil and apply a little camphor powder to the tip and it will light easily.
7) Rangoli is also time consuming. You can use a ready made ones available, or paint it on a plank, using fabric paints in yellow or white, which can be wiped clean . You can only add the Sri Om every day.
8)Another Kheer is, Pohe the thick variety can be fried and powdered coursely and stored along with Kaju Drakshe. When ever it is wanted it can be added to hot milk and if possible boil it once add sugar and vela powder.
1) One is Gejavasthra ----- In unboiled milk ( the amount of milk depends on , how many Gejavasthras, one wants to colour, use your own judgement) add Kumkum and colour the Geajavastras, and dry it well before storing in a box,or because of the raw milk, it will smell bad if stored before drying well.
2) For the evening Naividya cut into pieces five kind of dry fruits ie Dry Dates, Badam, Kaju, Dry Grapes, Figs, add some Diamond Sugar and store this comes very useful.
3) If one is not observing Sowla/Madi, one can prepare for Appi paayasa. To the desired quantity of Maida add a pinch of salt and mix the Maida into a dough , slightly stiffer than for Chappathi. Keepm aside 20/30 mins (Chiroti Rava can also be used) Keep oil for heating, As for chappathis, take little dough and roll into a thin chappathi, and cut into small squares, and deep fry till crisp, do this all the dough.When the fried pieces , become cold, store it in air tight container. While making Kheer boil the milk or Milk and water, when its boiling add the required quantity of the fried pieces into the milk and let it boil till the pieces or soft and done , then add sugar, fried Kaju and Dry grapes. I would suggest you put off the fire before adding the sugar and grapes, as the milk curdles some time but not always. On festivals days better be a bit caustius.
4) It takes time to put the Phool Vathis and heat the ghee and pour over the Vathis. Arrange the vathis, quite a few of them in a tray, melt the ghee and pour it over it, store this in a container, so when ever you need them you can just take it and put in the diva.
5) When there are a lot of Divas to be washed , put all the divas in a big bowl, pour in some liquid soap and hot water to cover the divas. After some time you can wash it i will come out clean, this is in case this all Silver. If using Pithal or Bell metal, In water soak i big lump of Tamarind and put in the divas leave it for 30/40 minutes, then wash it with some soap water.
6)For the Akanda soak the long vathis in oil and store, when you light the Akanda use this vathi after puting the oil and apply a little camphor powder to the tip and it will light easily.
7) Rangoli is also time consuming. You can use a ready made ones available, or paint it on a plank, using fabric paints in yellow or white, which can be wiped clean . You can only add the Sri Om every day.
8)Another Kheer is, Pohe the thick variety can be fried and powdered coursely and stored along with Kaju Drakshe. When ever it is wanted it can be added to hot milk and if possible boil it once add sugar and vela powder.
