Puttu

Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It is eaten along with sweet bananas, especially cheru pazham. Some people prefer having Puttu along with Egg Curry, Kadala (Bengal Gram) Curry, Cheru Payaru (Green Gram) Curry etc.

Ingredients

Puttu Podi / Fried Rice Powder – 2 cups

Grated Coconut – 1/2 cup

Grated Cumin – 1 tsp

Salt – As required

Sugar – 1/2 tsp

Luke Warm Water – Around 1/2 – 3/4 cup

Rice Powder after mixing with water

Grated Coconut

Preparation Method

Mix little salt in half to 3/4 cup of warm water.

Mix 1/2 tsp of grated cumin and 1/2 tsp of sugar with the rice powder.

Sprinkle water on the rice powder and start mixing it so as to make the powder wet.

Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.

After the mixture has enough moisture, run it in a grinder for a few seconds so that there are no lumps.

For making Puttu, there is a special vessel known as Puttu Kutti which is placed on top of another vessel called Puttu Kudam.

Fill the PuttuKudam with water, not more than half its capacity.

Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.

Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.

It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.

Puttu Kutti

Puttu Kutti (Top view)

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Biryani

Biryani, biriani, or beriani: is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was originated in Iran (Persia) and it was brought to the South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Ingredients

The spices and condiments used in biryani may include but are not limited to: ghee, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of unflavored rice (which has a hint of the aromas and juices of the curry) and intensely flavored sauce and meat or vegetables.

Types

Hyderabadi Biryani

Non-vegetarian Hyderabadi Biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kachi Akhni" Biryani as both the marinated meat and the rice are cooked together.

Dindigul Biriyani

Dindigul Biriyani- Dindigul is very famous for its Briyani and also called Briyani City. Briyani prepared in Dindigul uses a small rice called seeraga samba and with special ingredients.It gave tamilnadu the best of its taste. Thalappakatti in itself is a brand name which operates all over Tamilnadu with so many retail outlets. Venu Briyani, Ponram, Thulsi and Bangaru are the Best Briyani hotels in Dindigul. Aachi's also holds good in its flavour.

Iranian Biryani

In Safavid dynasty a dish called "Biryan Pilaf" was made with overnight marinated lamb/chicken - with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds - and later cooked in Tandoor / Tanoor oven. It was served with steamed rice. In its more original form, in some cities the dish is known with the general name of "Dam Pukht/Dam-pukhtak". The compound in Persian means "steam-cooked"—a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides "biryani". In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as 'danpauk'.

In city of Isfahan, Iran; a kind of Biryani is made with cooked mutton or lamb that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually "nan-e taftoon" but also sometimes "nan-e sangak".

Sindhi Biryani

The Sindhi Biryani variant of Biryani is very popular in Pakistani cuisine and Biryani of all types are eaten in all parts of Pakistan and the world. In Pakistan Biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular. most Biryani cuisines in Pakistan combine elements of Sindhi Biryani such as the common use of Yogurt recipes. The national flag carrier, PIA, also serves this cuisine for most of its western bound flights to give foreigners a feel of Pakistani cuisines.

There is also another meat free version prepared in the Punjab and northern areas of Pakistan that has proved quite popular and to meet the dietary requirements. The dish offers the usual local vegetables as well as a sour yogurt to cool off the stomach from the spices.

Memoni Biryani

Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi Biryani. It has variations though, among families, as do most biryanis, though the Batwa Memon community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani also uses less food coloring compared to other biryanis, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring. Memoni biryani is especially notable in Karachi, Pakistan.

Kacchi Biryani

Kacchi Biryani is a special preparation of the dish which is cooked with mutton (and rarely with Chicken). The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacy of Old Dhaka, Bangladesh.

Tahari

Tahari or Tahri is the name given to the vegetarian version of the Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

Lucknowi (Awadhi) Biryani

Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of the Mughal Empire left on the northern part of India. It originated in the village 'Bare Next' and although it originated in the North, Virani Biryani has also picked up flavors of the South. The Awadhi Biryani is also known as "Pukka" Biryani as the rice and meat are cooked separately and then layered.

Calcutta Biryani

The third in the list of famous Biriyanis, Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiabruz. When the biryani entered poorer homes in the city that could not afford meat, at least on a regular basis, the meat was replaced by potatoes. Now the use of potatoes has become a distinct feature of the Calcutta biryani as an additional ingredient along with the meat. In addition, Calcutta biriyani is much lighter on masala and more subtle, unlike its Hyderabadi counterpart.

Kozhikode Biryani

The Kozhikode Biriyani variant of biryani is very popular in Kerala cuisine introduced by Muslims. This preparation is popular across the coast of Kerala—the Malabar region particularly. The biriyani may contain chicken, mutton or fish as the main ingredient. The biriyani is quite different from others across India in that the rice used is generally mixed with ghee to produce a very rich flavour. Although local spices such as nutmeg, cashew, cloves and cinnamon are used, there is only a small amount of chilli (or chilli powder) used in the preparation making the dish much less spicy in comparison to other biriyanis from across India. It is also known as Thalasseri biriyani.

Danbauk

In Myanmar, biryani, known in Burmese as danpauk/danbauk or danpauk htamin is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.

Thallapakattu Briyani

This variety of briyani is quite popular in south india particularly in tamil nadu.There are quite a number of hotels serving this type of briyani.Thallapakattu literally means turban in Tamil.

Thai Biryani

In Thailand, Thai Muslims have popularized a local variety of the dish, known as Khao mok, which is popular throughout the country.Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most notable Muslim Thai dishes. Biryani is also another name for heena.

Sri Lankan Biryani

Malay Biryani prepared with Sri Lankan Spices

In Sri Lanka Biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and

Ground Mint Sambol.

A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.

Malaysia's Nasi Beriani

In Malaysia and Singapore, the dish is called Nasi Beriani or Nasi Beryani or Nasi Briani or Nasi Minyak. It is commonly served with Rendang dish and Sirap Bandung beverage especially during wedding receptions of Muslim Malays community. Nasi Beriani Gam, a special version of the dish is famous and favourite in the southern Malaysian state of Johor, especially in Muar and Batu Pahat.

Singapore

In Singapore, the dish is called Nasi Biryani by the Malays or simply Biryani by the Indians. It is a very popular dish amongst the largely South Indian community of the Indian minority and the ethnic Malay-Muslim community, being a choice serving at weddings of both these communities. There are also speciality restaurants, commonly in Little India and Arab Street, and also regular Indian Muslim food stalls in coffee-shops all over the island that serve several types of briyani; distinctly Indian or Malay. The very common types come in either the chicken, mutton or fish versions, always accompanied with Achar (a pickled combination of cucumbers, onions, red chillies and pineapples) or Raita and a hard-boiled egg (in South Indian versions only). There are also Afghan, Iranian and Turkish manifestations of this dish available in some restaurants.

Filipino Dish

In the Philippines, Biryani dishes exists in the Pampanga region of the northern island of Luzon, and in the predominantly Muslim areas of the southern island of Mindanao and the Sulu archipelago. The Kapampangan Nasing Biringyi is related to the Malay Nasi Beriani, see Kapampangan cuisine.

In the southern island of Mindanao, biryani style rice dishes are served during big celebrations.

Shrimp Biryani

This particular variation of Biryani brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it's quicker to prepare and doesn't require long hours of complex marinating procedures. It's usually served with a side of baingan masaledar.

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Onam Sadhya

Onam is an annual harvest festival celebrated in Kerala, India. A festival centering around the story of the powerful demon king, Mahabali, who was relegated to the netherworld by Lord Vishnu. He was allowed to visit his people on earth one day every year, and that day is the eve of Onam.

It is a 10 day long festival, celebrated in style with music, dance, boat races and elephant processions. Flower patterns are made on the floor in front of the house, using one type of flower on the first day, 2 on the second, and so on upto the 10th and main day of the festival.

The high point of this festival is the Ona Sadhya, which is a lavish 5-course meal served on a fresh, green banana leaf. The number of items served during this meal are typically between 35 to 50. The first course consists of rice and parippu, the second, rice and sambar, the third course is rice and puliserry, the fourth, payasam and banana, and the fifth is curd rice with ginger chutney. The rice traditionally served is brown rice. The first three courses are accompanied by a variety of side dishes like avial, thoran, kootu, pachadi, kichhadi, pickle, chips, chutneys and pappadom.

Here are some recipes for the Ona Sadhya dishes
Main Course
Parippu
Sambar
Pulissery
Coconut Pulissery
Mango Pulissery

Side Dishes
Avial
Thoran (Cabbage, Beans, or Beetroot)
Kootukari
Cabbage Kootu
Kalan
Pineapple Pachadi
Tomato Pachadi
Mango Kichadi
Cucumber Kichadi
Ladies Finger Kichadi

Payasams
Parippu Payasam
Pal Payasam
Semiya Payasam
Ada Prathaman

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Kerala Food Items

The cuisine of Kerala linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.

Historical and cultural influences

Pre-independence Kerala was split into the princely states of Travancore and Kochi in the south, and the Malabar district in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains, bitter gourd ('paavaykka'), taro ('chena'), Colocasia ('chembu'), Ash gourd ('kumbalanga'), etc. However, their style of preparation and names of the prepares dishes may vary. Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from South-East Asia), and the kerala variant of the popular biriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region.

In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims and Syrian Christians have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habit of the people have been historically limited by religious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper caste.[1] Muslims do not eat pork and other items forbidden by Islamic law.

Historically, Kerala had been a part of the Tamil-speaking area, and Tamilian influence is seen in the popularity of sambar,appam,puttu, idli and dosa. European influence is reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and in Anglo-Indian cuisine. The import of potatoes, tomatoes, and chili peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.

Food Items

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Nilambur Teak Museum

If you are a nature enthusiast who is desperately pouring your head over volumes to get your much-needed information on Teak, the wonder tree, then the world famous Teak Museum at Nilambur is just the perfect place for you to be in. Here you can satisfy yourself with loads of information on this magical bounty of nature.

The well-known Teak Museum is located at Nilambur in the Malappuram district of Kerala. Regarded as the first of its kind in the world and the only one in India; it is a house to the treasures of historical, aesthetic and scientific aspects of Teak. The museum was established on the campus of the sub centre of Kerala Forest Research Institute (KFRI) in 1995.The museum was established here owing to the historical significance of the region. The worlds first teak (Tectona grandis) plantation was raised in Nilambur way back in the 1840s in order to ensure a steady supply of Teak timber to the British.

The fascinating abundance of information on this wonder tree attracts an entire horde of tourists to visit this museum throughout the year. The extensive root system of a 55-year-old teak tree exhibited in the portico for welcoming the tourists is itself metaphorical of the past, present and future of the museum.

The ground floor of the double-storied museum exhibits a translite of Kannimara Teak, the oldest naturally growing teak tree located at the Parambikulam wild-life sanctuary and the life-size replica of the trunk of the largest known teak tree growing in the Malayattoor forest division. Another translite of a giant tree present in the oldest teak plantation in the Conollys Plot at Nilambur offers the visitors a glimpse into the teak plantation activities undertaken 160 years ago. Some of the other added attractions are the traditional granary and a miniature model of sailing vessel called Uru made of teak wood.

Teak poles of varying sizes and qualities obtained during the process of Thinning of teak plantations are also displayed along with the necessary details of standard classification of teak poles. The depiction of foliage, flowers, fruits and bark of the tree gives us a deeper insight in to the other characteristics of the teak. Here, one can also find the large stump of a 480-year-old teak tree brought from Nagarampara forest range in Kottayam division.

Detailed description on the flower, fruit and natural regeneration of teak as well as the prominent characteristics of these species of trees are exhibited in the first floor of the museum. In addition to this, the various methods of seed-grading, presowing treatment, preparation of teak stumps, vegetative propagation of teak and the different stages in the complete rotation cycle of teak from seed to mature tree are also on display.

Along with them, one can also come across a collection of over 300 butterflies, moths and insects found in teak plantations. Another exclusive section deals with the various physical disorders of teak, disease-causing insects and pests, plantation and other nursery diseases.

Some of the special attractions of the museum are a series of interesting paintings portraying tree felling operations, a collection of photographs on the phonological events of teak at different seasons, exhibits on traditional harvesting tools and wood samples of different ages from various parts of the world.

The portraits of great figures who had carved out milestones in the successful establishment of teak plantations as well as of those who had laid the foundations to the plantation forestry in India like H. V. Conolly, Chathu Menon and T. F. Bourdillion offer a strong perspective of a glorious era spanning a period of 150 years. This museum also has a world-class library on teak and a mini auditorium for audio-visual presentations.

The 800-metre long bio-resources nature trail on the museum campus is, indeed, an interesting one. This nature trail passes through a heavy growth of shrubs, trees and bamboos. One can also find the different species of birds and reptiles here. There are 50 naturally grown tree species and 136 endangered and near-extinct tree species of the Western Ghats planted in this nature trail. About 58 species of birds, both resident and migratory, has been recorded in this area. A medicinal plant garden consisting of 150 species is also another attraction worth seeing.

Getting there:

Nearest railway station: Nilambur, about 3 km from the Teak Museum.
Nearest airport : Karipur International Airport, about 36 km from Malappuram.

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Kottakunnu Wildlife Sanctuary

Kottakunnu is a scenic place in Malappuram District of Kerala . It lies near Nilambur, 35 km from Malappuramtown.

The remains of an old fort, built by the Samoothiris (Zamorins) of Kozhikode, can be found at this place. Vettakkorumakan Temple and a Shiva temple with murals of Malabar are situated in the neighborhood.

A well developed helipad at this place is used for safe landing of all types of helicopters in all seasons. The nearest railhead, Nilambur Road Railway Station is the terminus of the Shoranur -Nilambur railway line.

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Idukki Wildlife Sanctuary

Idukki Wildlife Sanctuary Facts

Latitude and Longitude: 9 degree 45' - 9 degree 53' North and 76 degree 55' - 77 degree 4' East
Area: 77 square km.
Altitude: 450 - 748 m above sea level
Rainfall: 2200 mm


Information about Idukki Wildlife Sanctuary 

Idukki Wildlife Sanctuary is located in the Idukki district, about 40 kms. from Thodupuzha town in Kerala. This sanctuary is spread over the Thodupuzha and Udumpanchola taluks of Idukki district in Kerala. The Idukki Wildlife sanctuary was formed in 1976. The Idukki arch dam, the first major hydroelectric project in Kerala, is also situated in the Idukki Wildlife Sanctuary. The Idukki reservoir or the lake which is about 33 square kms. in area surrounds the Idukki Wildlife sanctuary and is formed by the three dams Cheruthoni, Idukki and Kulamavu. The Idukki Wildlife Sanctuary covers an area of 77 square kms. The tourist can also avail various facilities in the sanctuary like boating, forest visit and trekking.


Vegetation in the Idukki Wildife SantuaryThe vegetation in the Idukki Wildlife Sanctuary consists of the tropical dense evergreen forests of White pine, Kuntherekkapine, Punnappa, Bhadraksham, Palai, Vediplavu, Maravuri, Vayana etc., tropical semi-evergreen forests of Cheeni, Akil and Vetti and the tropical meadows are covered by the Zonal grass.

Wildlife Attractions in the Idukki Wildlife Sanctuary 

The major wildlife animals found in the Idukki Wildlife Sanctuary are the Elephant, deer, bear, leopard, tiger, Wild Bison and wild pig etc. Various reptiles and birds are also found in this sanctuary which are Hornbill, kingfisher, woodpecker, Cobra, viper, python, rat snake, etc.



How to reach Idukki Wildlife Sanctuary
By Air:
The nearest airport is located at Cochin which is about 132 kms.

By Rail:
The nearest railway station is located at Kottayam, which is about 133 kms.

By Road:
Idukki can be reached by motorable roads from various cities of Kerala.

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Parambikulam Wildlife Sanctuary

Tucked away in the valley between the Anamalai ranges of Tamil Nadu and the Nelliampathy ranges of Kerala on the majestic Western Ghats is the Parambikulam Wildlife Sanctuary.This virgin valley that is the pride of Palakkad district is a glorious tribute to untouched nature.The reservoir harbours several varieties of aquatic fauna including mugger crocodiles that are often seen sunning on its banks.

Parambikulam Wildlife Sanctuary is the most protected ecological piece of Anamalai sub unit of Western Ghats, surrounded on all sides by protected areas and sanctuaries of Kerala and Tamil Nadu, the sanctuary is endowed with a peninsular flora and fauna which are excellently conserved due to total protection and minimal human interferences. The sanctuary being a major ecological continuum from Peechhi to Eravikulam through Anamalai aids the large viable populations of wildlife. It is the home ground for different races of indigenous people who are as well an integral part of the prevailing harmonious ecosystem. The thick, opulent habitat of the sanctuary with ample water supplys make it an abode for wildlife and there by for tourist who can have treasured memories of animal sightings and that of being in the lap of mother nature

Western Ghats is one of the world’s 34 bio diversity hotspots. While considering the abundance of Wildlife and the adorable beauty of Nature, Parambikulam Wildlife Sanctuary is perhaps the most attractive piece of wilderness in the entire stretch of Western Ghats. Thus it is popularly revered as ‘Nature’s own abode’. It has a total area of 285 Sq. Kms.

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Festivals of Kerala

The colorful mosaic of Kerala fairs and festivals is as diverse as the land, is an expression of the spirit of celebration, that is an essential part of the State. Observed with enthusiasm and gaiety, festivals are like gems, ornamenting the crown of Kerala tradition and. Round the year the fests keep Kerala life vibrant and interludes in the mundane affairs of life.

Every season turns up new festivals, each a true celebration of the bounties of nature. The festivals exhibits an eternal harmony of spirit. Packed with fun and excitement, festivals are occasions to clean and decorate houses, to get together with friends and relatives and to exchange gifts.

New attire, dance, music and ritual, all add to their joyful rhythm. It is a time for prayer, for pageantry and processions and time to rejoice. The important fairs and festivals in the state are:

Sub Titles:
| Festivals |

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Navratri

Navratri is the 9 day long Hindu festival of worship and dance. In Sanskrit the word Navratri literally means nine nights. Nava means nine and Ratri means Nights. During these 9 nights nine forms of shakti (power) are worshipped. Each day is dedicated to a Goddess and has very important significance. In Gujarat it is the festival of dance. All 9 days observe dandiya and Garba (regional dance of Gujarat).

The Sharad Navratri is the most important of all three Navratris. It is celebrated during Sharad (beginning of winter, Sept-Oct). It celebrates the slaying of Mahishasura by the goddess Durga. The festival is observed in most parts of India, particularly in Northern India, Eastern India, and Western India.

The Nine day celebrations: The celebrations takes place in the form or 3 sets of 3 days. Each set dedicated to the three Goddesses. The first set of three days is dedicated to Goddess Durga (The goddess of Power), the second set of three days is dedicated to Goddess Lakshmi (Goddess of wealth and Prosperity) and the third set of three days is dedicated to Goddess Saraswati (Goddess of Arts and Education)

1st – 3rd day of Navratri - In the First three days of Navratri The goddess Durga is invoked as kali in order to destroy the evil and our impurities. Many people fast on the first and the last day only. But, there are many who fast on all nine days. The celebration starts by preparing a mud bed at the place where pooja takes place. Barley seeds are sown in it.
Each day is dedicated to an avatar of Maha Durga. First day is dedicated to Kumari, the girl child. 2nd day is dedicated to Parvati, the young woman. The third day is dedicated to Goddess Durga’s Kaali avatar in order to acquire triumph over the evil and impurities.

4th – 6th day of Navratri -On this set of three days Goddess Lakshami is worshipped. Here she is the giver of spiritual wealth and prosperity to the worshipper. She is also the symbol of peach and prosperity. It is believed that the worshipper is blessed with inexhaustible wealth, peace and prosperity. The fifth day is known as Lalita Panchami. All the literature in the house is displayed in the pooja place and a lamp is lit. Goddess Sarasvati is then invoked.

7th – 8th day of Navratri -The final set of three days are dedicated to Goddess Saraswati. Saraswati is the Goddess of Art and Education. The worshipper is blessed with immense knowledge. The eighth day is known as Durga Ashtami. Im majority of the households a Havan (holy fire) is performed. All the family members participate in this havan.

Mahanavami -The ninth day is known as Maha Navmi. The day starts by Kajak i.e. the girl Childs are fed with Puri, Halwa and Chane. There must be atleast a set nine girls. Before offering food, their feet are washed and cleaned as a symbol of respect for the Goddess Durga. On Navami all the girl child are considered to be the form of Goddess Durga. After offering food they are given clothes or fruits or money. The number of girls could be any, depending on the worshiper’s will.

The tenth day is Dussehra, also known as Ravan dahan, Dashmi, Vijay Dashmi. On the tenth day, the shoots which were sown on the first day are about 3 – 5 inches in length. These seedlings are then pulled out and given to devotees in the form of Prasad.

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Deepavali

(also: Depawali, Dipavali, Dewali, Diwali, Divali, Dipotsavi, Dipapratipad ) marks the beginning of the Hindu New Year according to the Lunar Calendar. It literally translated means 'Row of Lights' (from Sanskrit: dipa = lamp / awali = row, line). It celebrates the victory of goodness over evil, light over darkness, and ushers in the new year. For this event people are cleaning their houses and wear new clothes.


Diwali is a 5 days festival as Dhanteras, Choti Diwali, Badi (Main) Diwali, Padwa and Bhaiduj. There are many different names for the days of Diwali in different regions of India (South & North India, East & West India) and in the different languages spoken in that regions (i.e. Hindi, Urdu, Telugu, Tamil, Gujarati, Bengali). During Deepavali people pray to Lakshmi, Goddess of wealth, light, prosperty and wisdom, but also to Lord Ganesha, the 'Remover of Obstacles' or the 'Lord of Beginnings'.

Deepavali celebrations take place in many countries in the world. On the first day of the Diwali festival people pray, eating a special breakfast made of many different foods. The Hindu Goddess Lakshmi's statue and images are carried through the streets in processions. There are various legends and stories about the Diwali festival. The story of Bali, Emergence of Laxmi, Krisna Narakasur Fight, Victory of Rama over Ravana and many more. Dipa Lights (also called Diwali Diyas, Kandils, Ghee Lamps, Parvati Ganesha Lamps) that are made of clay, fueled with Oil from Coconuts or Mustard or Ghee (clarified butter), the wick made of cotton wool, are placed outside of houses, on floors and doorways. During Diwali festival doorways are hung with torans of mango leaves and marigolds. Deepavali Mela is being celebrated by Hindus, Sikhs, Jains & Buddhists. On the day of Deepavali people exchange gifts, using firecrackers, making fireworks & bonfires, having festive meals. The Indian Festival of Lights takes place after the monsoon season when the weather is pleasant. Diwali Melas (fairs) are held throughout India and the celebrations abroad.

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Vishu

Vishu is a Malayalum festival held in the state of Kerala (and adjoining areas of Tamil Nadu) in Indian on the first day in the Malayalum month of Medam (April-May).
Festival of Vishu is also known as the Malayalum New Year day and thus it becomes all the more important for the Malayalees regardless of their religion or sect.

Simmilarly this festival is celebrated in almost all the places in India by the Hindus but by the different names. In Assam this day is called Bihu, in Punjab Baisakhi and in Tamil Nadu Puthandu.

A Tradtional Vishu Kanni Setting

The festival is marked with offerings to the divine called Vishukanni. The offerings consists of a ritual arrangement in the puja room of auspicious articles like rice,linen, cucumber, betel leaves, matal mirror, holy text and coins in a bell metal vessel called uruli. A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed by the women of the house during the previous night. On the day of Vishu, it’s a custom to wake up at dawn and go to the puja room with the eyes closed so that the first thing a person sees is the Vushukanni. The Vishukanni is later distributed among the poor.People wear new clothes for the occasion and the elders in the family distribute tokens of money to the children, servants and tenants. These tokens are called Vishukkaineetam and are usually in the form of coins. People carry out this custom believing that in this way, their children would be blessed with prosperity in the future.

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Christmas

 The festival of universal love is here again. Christmas, which is more than a festival is the solemn occasion to remember Jesus, his life and ultimate sacrifice and his message of compassion and brotherhood. The birth of Jesus Christ on December 25 each year sees a variety of customs and ceremonies.

To begin with there is the Christmas Star, the Christmas tree, the Crib, the Christmas cake, presents, and of course, Christmas Father. He is the star attraction for children and is quite a fascinating personage, who claims above all to be the very embodiment of the most vibrant and quintessence of the gayest of all the festivals. With the children allowed to occupy the central stage, in the enchanted company of Christmas Father, Christmas takes on the look of a festival of children.
Though the Christmas tree is a comparatively new addition to Christmas celebrations in Kerala, it is the twinkling Christmas star put up at Christian homes or shops which sets the tone for a season of cheerfulness and joy.The crib is a miniature production of the stable where Jesus was born. It developed from the old practice of giving dramatic expression to the events and the surroundings of the birth of Christ.



In cathedrals and churches, the nativity of Jesus is enacted through miniature models. The hymn 'Gloria in exelcis Deo' is intoned admidst the explosion of crackers.Carols and songs developed from nativity plays are sung. Priests hold the Holy Mass in churches at midnight.
Before the Mass begins, an image of the child Jesus is brought out by the priest, preceded by children holding lighted candles that are placed in the crib. Hymns are sung and crackers are burst to signify the coming of Jesus Christ into the world.
Later in the day, there is a feast with delicacies. Cakes are made at homes along with traditional Kerala sweets making Christmas a traditional Kerala festival.

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Bakrid

The feast of sacrifice, Idul-Adha, in India pronounced Idul Azha and popularly known as Baqri Id, is celebrated on the tenth day of the month Dhu'l Hijja. It is the sacrifice made by the pilgrims and performed as part of the ceremonies of the great pilgrimage. While the pilgrims are making their sacrifices at Mina, the ceremony is observed simultaneously by Muslims everywhere. It is prescribed in the Quran. "That (is the command). And whoso magnifieth the offerings consecrated to Allah, it surely is from devotion of the hearts.
Therein are benefits for you for an appointed term; and afterward they are brought for sacrifice unto the ancient House.

And for every nation have We appointed a ritual, that they may mention the name of Allah over the beast of cattle that he hath given them for food; and your God is One God, therefore surrender unto Him. And give good tidings (Muhammad) to the humble. Whose hearts fear when Allah is mentioned, and the patient of whatever may befall them, and those who establish worship and who spend of that We have bestowed on them. And the camels! We have appointed them among the ceremonies of Allah. Therein ye have much good. So mention the name of Allah over them when they are drawn up in lines. Then when their flanks fall (dead), eat thereof and feed the beggar and the suppliant. Thus have We made them subject unto you, that haply ye may give thanks. Their flesh and their blood reach not Allah, but the devotion from you reacheth Him. Thus have We made them subject unto you that you may magnify Allah that He hath guided you. And give good tidings (0 Muhammad) to the good."'

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Onam Festiva

Onam is the biggest festival in the Indian state of Kerala. Onam Festival falls during the Malayali month of Chingam (Aug - Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam - the harvest festival in Kerala.

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