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Kanchi Periva Forum - Deepavali Special Edition Ebook
Kanchi Periva Forum - Deepavali Special Edition Ebook
Table of Contents
Introduction ................................................................................................... Error! Bookmark not defined.
Some more details of our key contributors ................................................... Error! Bookmark not defined.
Significance of Deepavali ............................................................................... Error! Bookmark not defined.
Discourses by Sri Kanchi Maha Periva ........................................................... Error! Bookmark not defined.
The True Message of Deepavali ................................................................. Error! Bookmark not defined.
Help the Needy .......................................................................................... Error! Bookmark not defined.
Three Baths on the day of Deepavali ......................................................... Error! Bookmark not defined.
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Periva on significance of the Deepavali Festival Audio discourse .............. Error! Bookmark not defined.
Interesting Episodes Tamil .......................................................................... Error! Bookmark not defined.
............................................ Error! Bookmark not defined.
.............................................................................. Error! Bookmark not defined.
Deepavali Sweets & Savories ......................................................................... Error! Bookmark not defined.
Recipe # 1 - Deepavali Legiyam.................................................................. Error! Bookmark not defined.
Recipe # 2 Okkarai/ Ukkarai .................................................................... Error! Bookmark not defined.
Recipe # 3 Mullu Murukku ...................................................................... Error! Bookmark not defined.
Recipe # 4 Ribbon Pakkoda ..................................................................... Error! Bookmark not defined.
Recipe # 5 South Indian Mixture ............................................................. Error! Bookmark not defined.
Recipe # 6 Omapodi ................................................................................ Error! Bookmark not defined.
Recipe # 7 Kara Boondi ........................................................................... Error! Bookmark not defined.
Recipe # 8 Jangiri..................................................................................... Error! Bookmark not defined.
Recipe # 9 Badusha ................................................................................. Error! Bookmark not defined.
Recipe # 10 Boondi Laddu ....................................................................... Error! Bookmark not defined.
More Recipes ............................................................................................. Error! Bookmark not defined.
Acknowledgements........................................................................................ Error! Bookmark not defined.
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Table of Contents
Introduction .................................................................................................................................... 3
Some more details of our key contributors .................................................................................... 4
Significance of Deepavali ................................................................................................................ 5
Discourses by Sri Kanchi Maha Periva ............................................................................................ 6
The True Message of Deepavali .................................................................................................. 6
Three Baths on the day of Deepavali .......................................................................................... 8
................................. 9
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Introduction
Hari Om!
We are pleased to bring you the Seventh edition of the e-book series from the Kanchi Periva Forum.
Similar to last months special edition on Navaratri festival, this months ebook is a special edition to
mark the occasion of Deepavali which is celebrated on Tuesday 13th November 2012.
This ebook is compiled with a view to present our readers a treasure of sorts. Among many other things,
this ebook contains excerpts from Sri Maha Perivas enchanting discourses on Deepavali the true
message or essence of this festival, importance of Ganga Snanam and what is expected of us during this
festival. We also have for you a beautiful compilation of Perivas sweet audio discourse on Deepavali
and a very interesting 'vyaakyaanam' by Maha Periva where He makes a point that all of us are indebted
to Narakasuran more than Bageerathan. Truly, it would open up a very new perspective of thought.
In addition, the book also includes a couple of interesting episodes which took place on Deepavali days
in the presence of Periva and some traditional recipes for making sweets and savouries for Deepavali.
Some devotees of our Forum have come together to make this ebook a visual delight. Here is a brief
note about these contributors who deserve our profound thanks and gratitude. A detailed note about
them appears elsewhere in this ebook.
Sri Saidevo, who has contributed the article on Perivas message on Deepavali
Sri B.Narayanan, who has provided us his beautiful painting of Goddess Lakshmi
Sri Sankar C.S, who has contributed quite a few articles for use in this ebook.
Sri Senthil Kumar.P, who has designed the cover page for this ebook.
We are sure that this Ebook will be a feast to your eyes and we request you to forward this to all your
friends and relatives for them also to partake the delight. Let this be your valuable Deepavali gift to
them this year, for a change!
For those who are not familiar about our website and forum, we welcome you to visit www.periva.org
for a collection of rare videos and complete online library of upanyasams of Sri Maha Periva. Please also
register on the forum www.periva.proboards.com to stay updated on devotees experiences and to
receive our regular newsletters.
We humbly submit this Seventh e-book at the lotus feet of Shri Maha Periva. Though this book is for
restricted circulation among like minded members of the society, this is a Free publication like all our
other publications, which can be downloaded from www.periva.proboards.com. Any feedback or
queries may be sent to us at kanchiperiva@gmail.com
Administrator
Kanchi Periva Forum
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Significance of Deepavali
Deepavali (or Diwali) festival which leads us into Truth and Light is
celebrated across the country on Narakahathurthasi day just on the dawn of
Ammavaasa during the Month in Tamil Language (Aaso/Aasvayuja/Asvina
Months in Hindi langauge) (September/October) every year.
The word "Diwali" is derived from the Sanskrit word "Deepavali". Deepa
meaning light and Avali, meaning a row. It means a row of lights and indeed
illumination forms its main attraction. Every home - lowly or mighty - the
hut of the poor or the mansion of the rich - is alit with the orange glow of
twinkling diyas (small earthen lamps) to welcome Lakshmi, Goddess of
wealth and prosperity. It symbolizes the age-old culture of our country
which teaches us to vanquish ignorance that subdues humanity and to drive
away darkness that engulfs the light of knowledge.
The preparations for the festival begin the day before. The house is washed and decorated
with kolam (rangoli) patterns. In the traditional pooja room, betel leaves, betel nuts, plaintain fruits,
flowers, sandal paste, kumkum, gingelly oil (sesame oil), turmeric powder is kept. Crackers and new
dresses are placed in a plate after smearing a little kumkum or sandal paste.
The Deepavali day begins with everyone in the family taking an oil bath before sunrise, a custom arising
from a belief that having an oil bath in the morning on the day of Deepavali is equivalent to taking bath
in the Ganges. Hence, it is called as Ganga Snanam. Before the bath, elders in the house apply gingelly
oil on the heads of the younger members. The oil for Ganga snanam is generally prepared the day
before Diwali. Gingelly oil is taken and heated with peppercorns, ginger and vetrillai. It is allowed to cool
for use the next day. The ingredients vary in different regions.
Here the slokam to chant before applying oil on the head. The slokam signifies worshiping the 7 great
chirangeevis and getting their blessings for good health and longetivity.
Ashwatthama bavirvyaso, Hanumancha vibheeshanah |
Krupa Parashurashcha, sapthaithe chiranjeevinah ||
The custom is to first take a small quantity of Deepavali Lehiyam (medicinal, ayurvedic paste) after the
oil bath and then have breakfast. Often sweets are eaten after wearing new clothes. Crackers are usually
burst only after the bath.
Goddess Lakshmi is worshipped in every Hindu household and her blessings sought for success and
happiness. This day is looked upon as the most auspicious day to start any new venture. Some
information related to performing Lakshmi pooja can be found on the below links.
http://www.hindu-blog.com/2007/11/how-to-perform-lakshmi-puja-at-home.html
http://www.diwalifestival.org/diwali-in-south-india.html
http://www.hindudevotionalblog.com/2009/10/how-to-perform-lakshmi-puja.html
http://www.mypanchang.com/simplelakshmipuja.pdf
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Source: '
Narrated by : Shri Ra.Ganapathy
Published by 'Divya Vidhya Trust'.
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Page 16 of 25
Note: This lehiyam can also be made using readymade powders that are available in many local shops.
Mix the powder with two times the water and cook in a heavy bottom vessel. Add jaggery and ghee until
the lehiyam comes together and the ghee is separated.
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Take a small amount of dough and put it inside the murukku maker, then press it with the other
mould (you have 2 moulds) and you will find dough coming out of the 3 star shapes holes (use
this particular 3 star plate)
Move it in a circular motion to make muruku on the back side of a small plate or the back of a
flat ladle. Grease the back of the small plate or flat ladle with little oil and then press on it. We
are doing this as the murukku will easily slip into the hot oil when you turn the plate or ladle.
Heat oil in a kadai and when it is hot, drop the murukku inside the oil gently. It stars bubbling
with a sound. Let it get cooked. After sometime, flip it over to the other side and fry till it
become golden brown.
Repeat the process for the rest of the dough.
Store the murukkus in an air tight container
Page 19 of 25
Recipe # 6 Omapodi
Ingredients
Bengal gram flour/Besan/kadala mavu - 1 cup
Ghee/Clarified butter -1 tsp
Red chilli -2
Asafoetida/Hing - a generous pinch
Omam -1/2 tsp (Ajwain, carom seeds)
Salt to taste
Oil for deep frying
Method
Grind red chilli, hing and carom seeds together with little water. Filter it and keep it aside.
Take besan in a bowl, add the grounded filtered water, a tsp of ghee, salt and make a soft dough
by adding water little by little.
Make a small cylinder with the dough and put it inside the muruku maker. Use the plate with
many small holes for making this omapodi
Heat oil, when the oil is hot, press the muruku maker in a circle over the hot oil.
Once you have squeezed enough dough, stop pressing the muruku maker.
Fry both sides till golden brown
Once it is done, the bubbling noise stops. Omapodi is done. Remove it with a slotted ladle and
strain it in a colander.
Repeat the same process for the rest of the dough.
After it cools, store it in an airtight container.
Page 20 of 25
Recipe # 8 Jangiri
Ingredients
White urad dhal - 1 cup (dehusked whole black gram)
Rice - 1 tbl sp
Sugar - 1 1/2 cup
Water - 1/2 cup
Kesar colour - little
Saffron - little
Rose water - 2 tsps
Method
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesar colour and take out from grinder. (To check consistency of
dhal - When little paste is put in water Dhal paste should float).
4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till half string
consistency is reached. Mix rose water, kesar colour, little crushed saffron to this.
5. Heat oil in a medium sized kadai or flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth (cone shape cloth with small hole in centre). Close it properly and
with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and
continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.
7. Turn over gently when it is cooked. (Do not fry "over crisp". Colour of jangiri should not change).
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between.
10. Remove from syrup and arrange on a flat plate.
11. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.
Page 21 of 25
Recipe # 9 Badusha
Ingredients
Maida/All purpose flour kg (250 gms)
Ghee 50 gms
Vanaspati/ Dalda 100 gms
Cooking soda tsp
For the sugar syrup
Sugar cup
Water 2 cups
Milk 4 tbsp
Cardamom powder tsp
Edible camphor/ pachai karpuram a pinch
Method
Seive maida and keep it aside.
First mix dalda and ghee nicely for 10 minutes.
Then add maida, cooking soda and mix well. Add water little by little and knead it into a soft
dough. Keep it aside for 15 minutes .
After that divide the dough into equal lemon sized balls, flatten it a little and make a depression
with your thumb in the middle.
Meantime let us make the sugar syrup Take a pan, add water and sugar and bring it to boil. Add milk and boil for a few more seconds.
The impurities (if any) in sugar will come to the surface. Remove it with a ladle.
Then boil sugar syrup till it reaches one string consistency. Add cardamom powder and pachai
karpuram.
Badusha preparation
Heat oil first , add 4-5 badusha, then keep in low flame and fry the badushas until golden brown.
Flip them gently and cook both sides.
Then drop them in the sugar syrup and let is sit for 6-7 minutes.
Then remove it from the syrup and place it in a plate. Let the sugar syrup dry.
If needed, garnish with grated coconut and cashew nuts on top.
Store them in an air tight container
You have to keep the flame in low while frying the badushas. If the temperature of the oil is
high, the badushas will turn golden brown fast but will remain uncooked inside.
Page 22 of 25
More Recipes
For those of you interested in trying out a variety of modern sweets this Deepavali, please take a look at
this PDF which has recipes for 100 mouth-watering delicacies. Download the following file containing
100 special Deepavali recipes: https://docs.google.com/open?id=0B9vnMtrPKkYVOUpxZ0U3a1NNSEU
Page 23 of 25
Acknowledgements
We gratefully acknowledge the following blogs and websites which contained a treasure of information
for compiling this Ebook on Deepavali Festival.
http://hindupad.com
http://advaitham.blogspot.in
http://www.padhuskitchen.com
http://www.awesomecuisine.com
www.indusladies.com
www.subbuskitchen.com
http://anubhavati.wordpress.com
http://www.hindu-blog.com
http://momscorner.blogspot.in
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