I have noticed a drastic change in the way we celebrate festivals today compared to my years of growing up. Or is it that I am growing older by the day and am looking at things from a different perspective. Whatever the case, but festivals have become just another date in the calendar for me.
I no more wake up at dawn and go out with my group of friends and cousins to pluck flowers from the neighborhood and make garlands out of them. Neither am I excited about wearing anything new and going 'Pandal hopping'. Preparing and eating 'prasad' has become just another thing.The sweet shop at the street corner sells ready made prasad items. And meeting relatives on festivals is out of scope.
Instead I just go to the florist, spend some money and buy flowers. I shop impulsively almost on every weekend when I am at the mall. I no longer wait for festivals to buy clothes.I rather buy clothes for parties and outings and to be in fashion.
Everything has become so convenient and I am living a life of luxury ...... but it doesn't make me feel any better.I do have the answers when I sit and introspect. But am I ready to give up the comfort and do things like before ? That's the question which puzzles me. I am not sure of it ..... but I always miss the warm welcoming atmosphere in almost every festival.
I am posting another recipe from Sangeeta's kitchen. You might be amused reading the name of this dish ..... But just to let you know, this is a traditional dish from Odisha. It is prepared in every household during festive occasions.
I just hope that all of you celebrate these festivals with grandeur. Wish all of my readers and friends a very happy Vinayak Chaturthi.
Preparation Time - 60 minutes
Serves - 4
Moong Daal - 2 cups
Cardamom - 15
Sugar - 1 cup
Salt - 1/2 tsp
Oil - 1/3 cup
Method of Preparation
1 Soak Moong Daal for 3 hours. Grind finely.
2 Put a wide open pan on flame and add the finely ground moong daal to it.
3 Add sugar and salt and oil and stirr continuously till the moong daal become light yellow in color.
4 Ground the cardamom and add to the moong daal.
5 Remove to another dish and spread uniformly.
6 When cool, cut into desired shapes.
7 Heat oil in a kadhai and deep fry till golden brown.
8 Remove to a paper towel.
Serve at room temperature
Keep stirring the moong daal continuously else it may form lumps.
You may choose to add sugar per taste.
Cardamom - Elaichi