If you are celebrating Vishwakarma Puja for the first time on your own, then here are a few popular Vishwakarma Day recipes which will be handy.
Vishwakarma Puja Recipes
Lord Vishwakarma, the presiding deity of the Vishwakarma Puja Day, is the one who built all the palaces of the gods including the heaven itself. He is the builder god who designed the vehicles of gods and their weapons too. On this day, Lord Vishwakarma is invoked by the craftsmen, engineers and architects, because he is believed to be the god of craftsmanship and architecture. The craftsmen worship their tools and the day is declared a holiday. Pujas are offered to the Lord in the crafts shops and factories which are beautifully decorated. Along with these festivities, a few traditional dishes are cooked on this day which is distributed among the friends and family as a Prasad. We are providing the recipes of a few dishes here.
Popular Vishwakarma Day Recipes
- 2 cups Rice
- 1 cup Toor Dal
- 5 Cloves
- 1 Cinnamon
- 5 Cardamoms
- 2 finely sliced Onion
- 6 to 8 small size Tomatoes
- 4 slitted into halves Green Chilies
- 12 to 15 Mint Leaves
- 1/2 bundle Coriander Leaves
- 1 tsp Garlic paste
- 1 1/2 tsp Ginger paste
- Salt to taste
- 1/4 cup Vegetable Oil
- A few curry leaves
- 3 cups Water
- A pinch of Turmeric powder
- Wash and cook dal with a pinch of turmeric powder. Set aside.
- Don't discard the cooked dal water.
- Fry the onions, cloves, cinnamon and cardamom.
- When onions are golden, add slit green chilies, mint, curry leaves and a part of the coriander leaves.
- Keep the remaining coriander leaves for garnishing.
- Add salt, ginger and garlic paste. Fry for 2 minutes.
- Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
- Add the cooked dal, mix well and add 3 cups of water.
- Add cooked dal water. Cook it for 8 to 10 minutes till the rice is done.
- Garnish with chopped coriander leaves and serve hot.
- 1/4th cup long grain Rice (washed and drained)
- 4-5 cups Milk
- 2-3 Cardamom seeds (crushed)
- 2 tbsp Almonds (blanched silvered)
- A pinch of Saffron threads, soaked in a little hot milk
- 1 tbsp skinned Pistachio Nuts (chopped)
- 1 tbsp Raisins (optional)
- 2-3 tbsp Sugar or as desired
- Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
- Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
- Add the sugar and stir until completely dissolved.
- Remove the rice kheer from heat and serve either warm or chilled.
Shahi Rogan Josh (Mutton)
250 gms minced Mutton
2 medium-sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green Chili (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar) soaked in lukewarm milk
15 Cashew nuts (Kaju)
4 tblsp clarified Butter (Ghee)
1" long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)
- First grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds and garlic with adequate quantity of salt to a thick paste.
- Now heat ghee.
- Fry onions, green chilies, tomatoes till brown and ghee begins to separate.
- Add masala paste and simmer for 3 minutes.
- Add keema and simmer.
- Add beaten curd and a cup of water.
- Cook till meat is tender and gravy is thick.
- Add garam masala, soaked saffron and cashew nuts.
- Cover it with a lid for few minutes.
- Serve hot garnished with chopped coriander leaves.
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
- Mix the flour, rice flour, baking powder and color.
- Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
- Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till it reaches 1/2 thread consistency.
- Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoos are ready to be served.
- If the mixture cools, balls cannot be made as the sugar crystallizes.