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Significance of Hanuman Jayanthi
Hanuman Jayanti in 2013 will be celebrated on 25th April, Chaitra Poornima.
Hanuman Jayanti is celebrated on birthday of Lord Hanuman, also known as Bajrangbali, is
regarded as the biggest devotee of Lord Rama according to Hindu myth. It is celebrated
on the fourth full moon day in the month of Chaitra. Hanuman Jayanti is celebrated
with much passion and passion across India.
Hanuman is the son of Lord Pavana, the God of Wind. The
legend goes that in his child years, he presumed that the sun was a delightful fruits
and tried toswallow it. Foreseeing risk Indra, the King of the Gods struck Hanuman
with his thunderbolt and injured him. In anger Lord Pavana went away with Hanuman
to the nether area risking the lifestyle of all people and gods. At length Brahma,
the Lord of all universe become a huge hit to Pavan to come back to world. To please
him, all the gods conferred excellent boons on Hanuman creating him underworld and
more highly effective than any other being. Thus Hanuman is the embodiment of the
powers of all gods.
Celebration of Hanuman Jayanti
On the day of Hanuman Jayanti, people flock to temples
and implement vermilion on the idol of Hanuman. They offer betel leaves to the Lord
and observe fast. Then the worshipping ofLord Hanuman is performed and people apply
vermilion on their temple as a indicate of devotion to Hanuman. Spiritual meals,
grape and blossoms are allocated among people. Many devotees recite the Hanuman
Chalisa which is a devotional music depending on the accomplishments of Lord Hanuman.
Lord Hanuman is the enthusiastic devotee of Lord
Rama.He is upheld as the model for human devotion to God. He is a celibate and is
known by many names like Bajrang Bali, Pavan Putra, Mahavir and Maruti. Hanuman
represents durability and energy and unparalleled selfless service and devotion
to the almighty. He is an perfect example of bachelorhood and Brahmacharya.
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Festive Foods
Pappu Maharaj : 9849491400
Essen Caterers: 994910032
Raghuveer Maharaj: 9985714271
Surbhi Caterers: 040-65945555
Ahkyan Caterers: 9849248558
Heera Panna: 9849000270
Sufi Caterers: 9885400071
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Sweets Shops
Almond House
Location - Jubilee Hills,
Himayat Nagar,
Hyderabad
Also See - Sweet Shops, Food Product Retailers, Almond Retailers
Sri Krishna Sweets Pvt Ltd
Location - Ameerpet,Disuknagar,
Hyderabad
Secunderabad
Also See - Sweet Shops, Sweet Shop Gift Pack, Sweet Shop Party Order
Delhi Mithaiwala
Location - Ameerpet,
Jeedimetla,
Ramnagar,
Old Bowenpally, Hyderabad
Also See - Sweet Shops
Vellanki Foods
Location - Begumpet,
Madhura Nagar
Ameerpet, Hyderabad
Also See - Sweet Shops, Sweet Shops-Haldiram, Sweet Shop Sugar Free Item.
Pulla Reddy G Sweets
Location - Vikrampuri Colony,
Greenlands Rd, Begumpet,
Punjagutta,
Raithi Bowli X Road, Mehdipatnam,
Vivikananda Nager,, Kukatpalli,
Lalitha Nagar, Gaddi Annaram,
N.G.O's Colony Road, Sachivalaya Nagar, Vanasthalipuram, Hyderabad
Also See - Sweet Shops, Sweet Shops-Haldiram, Sweet Shop Gift Pack
Agra Sweet
Location - Masab Tank,
Charminar,
Panjagutta
Hyderabad
Also See - Sweet Shops, Dry Fruit Retailers, Chats
Swagruha Foods
Location - Vanasthalipuram,
Ameerpet,
Erragadda,
KPHB Colony,
Ramanthapur,
Hyderabad
Also See - Sweet Shops, Food Home Made
Tiwari Brothers Sweets
Location - 6-3-641, Beside Khairatabad Traffic Signal,
Khairatabad, Hyderabad - 500004
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Eating Out
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Festive Recipes
Gujjia
Ingredients:
1) Flour - 500 gms.
2) Khoya - 1kg.
3) Kismis (raisins) - 3tbsps.
4) Almonds - 200 gms (cut into thin strips).
5) Cooking oil - 6 tbsps( keep some more aside for deep frying).
6) Water - 200 ml.
7) Sugar - 500 gms.
Process
1) Using fingers, mix well the oil with the flour so that the mixture takes the form of breadcrumbs and binds to a certain extent.
2) Add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
3) Put the khoya in a deep-frying pan. Fry it to a light brown color. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire.
4) Let it cool, roll out the kneaded dough into a chapati (see that it is thicker and smaller than a normal chapati). Fill half of the chapati with the khoya mixture. Fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
5) Now deep-fry these gujjias on a slow fire, a few at a time, till they are a deep golden brown. When finished, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
6) Store for use in an airtight glass jar.
Papri
Ingredients:
1) Besan - 1/2 kg.
2) Mustard oil - 1 tsp.
3) Salt - 1 tsp (heaped).
4) Red chili powder - 1 small tsp.
5) Water - 1 cup.
6) Methi leaves - 1 tsp chopped fine).
7) Flour (maida) - 1/4 kg .
Preparation:
1) Mix besan, salt, red chili powder and oil well and knead the mixture into a dough. Knead for about 5 minutes.
2) Add the methi leaves. Knead for another 3 minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.
3) On a very high temperature, heat the oil in a deep-frying pan. While it is heating up, rub some of the oil on your palm and roll out the dough into a long strip one inch thick.
4) Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist.
5) Flatten out each piece into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida (flour). Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. When ready, they should look golden yellow in color.
6) Drain oil. Store in an airtight container.
Kanje ke vade
Ingredients :
1) Urad ka dal (split black gram) - 1 kg.
2) Hing - 2 pcs (small).
3) Salt - 3 tbsps.
4) Rai - 4 tbsps (finely ground).
5) Red chillies - 2 tbsps (pounded).
6) Water - 6 jugs( 1 jug = 6 glasses).
7) Oil (for deep frying).
8) Whole red chillies (for garnish).
Preparation :
1)Soak urad dal (split black gram) overnight and grind to a fine paste(it should have the consistency of cake batter). Put it in a vessel; whisk it very well so that the mixture is fluffy.
2) Heat oil well in a deep frying pan. Drop a bit of the mixture into the pan and test if the oil is ready. If the batter fluffs up and floats to the surface the oil is ready.
3) Take a piece of wet cloth on your left palm. This will allow the vadas(dumplings) to slide off into the pan with ease.
4) Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry. They should be fried over and over until they turn into a golden brown colour. Take care not to make the vadas too thick.
5) Keep a tawa (pan) on the fire. Put the crystals of hing on it. Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell. Take it off the fire and fill it with warm water.
6) Mix the rai, salt, red chilli powder and whole red chilies into the water. Put the fried vadas into the matka. Cover the top of the matka with a clean muslin cloth and tie securely. Leave the matka out in the sun during the day for eight days, as is done traditionally. It is then ready to be served.
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