Kojagiri Poornima / Sharad Poornima

This full moon day of Ashwin month (Hindu calendar month) is marked as the end of Monsoon season (Varsha Ritu) and the commencement of Sharad Ritu i.e. Winter Season. It is the Harvest festival of Hindus. Lakshmi the goddess of wealth is significantly worshipped on this day. It is supposed to be the birthday of Goddess Lakshmi.  This day concerns with the observance of the Kojagara Vrat which is performed under the moonlight. In Maharashtra, it is a big event. Family and friends gather on the terrace. We get small idols of Shiv-Parvati aka Bhula Bai and Bhulo Ji. A small jhaki (decoration) is made to attract kids. Very importantly litres of milk is boiled. It is then kept under the moonlight. Traditionally, we all have Kesar Doodh (saffron milk) and Rice Flakes (fresh harvest) for Prasad. 

Kesar Doodh

Why is this full moon day so special? Does this day even have logic or it is just a tradition followed by generations?

Scientifically, on this day the earth and the moon are very close to each other. Thus the rays from the moon that we receive or absorb are very good for the nourishment of the soul and body. That’s the reason people are awake entire night to celebrate this day under the moonlight. (Our festivals definitely have some logics)

Now some may ask- what is the significance of Bhula Bai (Parvati) and Bhuloji (Shiv) on this day?

In the month of Bhadrapad (Hindu calendar month) Parvati along with Lord Shiva goes to her parents' house. She stays there for a month. And on this full moon day of Ashwin month, she comes back with Lord Shiva and her child Kartikeya. It is considered as the celebrations of the homecoming of these three. That’s why we get idols of Bhulo Ji Bhula Bai and her baby Kartikeya sitting in her lap. That might be a reason for the eldest child been honoured this day.

 It is the biggest attraction for kids. As a child, I have seen my mother and the other elderly ladies of the house decorating it with the fresh harvest of Sugar cane, rice flakes, Amla (Gooseberries), Tulsi. We also worship Goddess Tulsa this day.  To stay awake everybody sings devotional songs or either play games. Traditionally Bhula bai songs are sung in Maharashtra to celebrate her homecoming. I remember few lines of it- 

“Sharad Ritu ala anand amhala zhala”,

“Adkit jau khidkit jau khidkit hota batta, Bhulo Ji na mulga zhala nav thevla Datta”

All of these are fun songs.

These traditions are still alive in some parts of India. Whereas, some people are left with the fade memories of this day.

Yesterday my family came together virtually (on WhatsApp) to celebrate this day. Everybody shared the audio clips of the Bhula bai songs in their voice and photographs of celebrations on the family WhatsApp group.

I loved their enthusiasm. We all managed to celebrate it virtually. That made me nostalgic; I was lost in my childhood days when we used to celebrate it on our terrace.

You may have some similar memories too. Drop-in your comments and share your stories of Kojagiri with us. 

May Goddess Lakshmi bless you with good health, wealth and happiness!
 For my friends who can understand Marathi- Here is small information shared by my Aunt on how they used to celebrate.

🌹🍀🌿🌱🌴गुलाबाई गुलोजी🌴🌱🌾🌷🌹👪

पूर्वी च्या काळी मुलींना बाहेर जाण्याची सोय नव्हती ,त्या वेळी त्यांना त्याची कला सादर करायला मिळावी व त्यातून मनोरंजन पण व्हावे या हेतू ने पारंपरिक सण साजरे होत असत. आमच्या लहानपणी आम्ही गुलाबाई व गुलोजी शंकर पार्वती चे रूप, असे मुलीं मिळुन भाद्रपद पौर्णिमे पासून ते कोजागिरी पौर्णिमे पर्यंत स्थापना करुन रोज संध्याकाळी त्याची पूजा, गाणी,आरती व प्रसाद असे करत होतो. काही ठिकाणी यालाच भोंडला ा, हतगा अशी नावे आहे.रोज ठराविक वेळी मैत्रिणी बहीणी मिळुन एकमेकिंच्या घरी जायचो व हा कार्यक्रम आनंदाने साजरा करायचो. आमची आजी फारच होशी त्यामुळे रोज नविन नविन प्रसाद करून द्यायची. प्रसाद ओळखावा लागायचा म्हणजे तो कश्या परी आहे,गोड,तिखट ती खरी गंमत असायची.

शेवटचा दिवस म्हणजे कोजागिरी ती  तर फारच थाटात होत असे,घरच्या गच्चीवर सर्व शेजारी, आप्तेष्ट आणि घरातील कुटुंब गोळा व्हायचे त्या दिवशी आम्ही नटुन,थटून  जेवढी गाणी यायची ती सर्व महणायचो  नंतर आरती करून निरनिराळे नैवेद्य देवीला अर्पण करायचो,मग टिपरी खेळणे,फुगडी घालणे अशी सर्व मजा, मस्ती करत खाणे व्हायचे।,नंतर चंद्राला अर्पण केलेले केशर घातलेले दूध सर्वांना दिले जायचे .अशा प्रकारे जागरण करुन गुलाबाई ना निरोप दिला जायचा .आम्ही सर्व मैत्रिणी खूप आनंदात हा एक महीना घालवायचो .या गाण्यां मधे मुलींना लहान वयात फळांची नावे फुलांची नावे आभूषण  ची नावे पाठ व्हायची आपोआप गाण्या च्या रूपात सहज सोपी पद्धत असे .कोजागिरी ला देवी ला निरोप दिल्यावर आम्हाला वाईट वाटायचं आणि उद्या काय असा प्रश्न पडायचा .

भाग्यश्री शरद नेने  

13 Oct 2019

I am sharing some snaps of Bhula Bai and Kesar Doodh.

PC-Google

For Kesar Doodh Recipe-
1 Litre Milk
4 Tbsp Sugar
Pinch of Saffron (approx 10-12 strands)
1 tsp Nutmeg Powder
Pistachio Flakes (Optional)

In a heavy-bottomed vessel, add milk and sugar. stir it continuously. Add Saffron and nutmeg powder. boil until reduced one-fourth.
Now remove it from the flame and Keep it under the Moonlight. Make sure you cover it with a perforated milk lid. Enjoy with your family and friends.

Delhi Street Wale Rajma

Delhi street style Rajma is the most simplest Rajma we can think of. Unlike punjabi style rajma it is made with the onion and tomato gravy with least spices. Punjabi style Rajma is loaded with ghee, cream/malai, masala's etc. which gets heavy on stomach and difficult to assimilate. Where as  Street style Rajma is every day food for almost around 6-7 lac people in Delhi which is easy to digest, light on stomach and yes keeping the spice/fats minimalistic makes it healthier too. 

All you need for this simplest, creamiest and healthy Rajma is- 

SERVINGS: 2 

1 cup Rajma (Chitra Rajma aka Rose' Coco Beans or Pinto Beans)

Masala Potli (Masala Bag) - 

1 Bay Leaf 

1 Brown Cardamom (badi elaichi)

3-4 Cloves 

7-8 Black Pepper corns 

1 Stone Flower (Dagad Phool/ Pathhar Phool)

1" Cinnamon (Dalchini)

1 tsp Coriander seeds 

1 tsp Cumin (optional)

For Masala (for curry)-

1 tbsp ghee/oil (either use desi ghee or mustard oil, as street vendors use sarso oil to make rajma)

1/4 tsp asafoetida 

1 tsp cumin

3-4 dried red chilli

1 onion, grated 

1 tbsp ginger-garlic paste, freshly grounded

4 medium sized tomatoes, boiled and pureed 

1/4 tsp turmeric 

2 tsp coriander-cumin powder 

2 tsp or little more Kashimri/Degi Mirch powder 

2 tsp Salt (or to taste)

1-2 tsp Garam Masala/ Rajma Masala

1 tsp Amchur 

fresh coriander 

Method-

1. Soak Rajma for 3-4 hours, you can soak overnight too. 

2. Now add all the above mentioned whole spices in a muslin cloth. Pressure cook the Rajma along with the spice bag for at least 7-8 whistles on medium flame. Make sure Rajma is cooked to perfection. Remove the spice bag once cooked.

TIP-Incase, you get a sudden craving for Rajma then, soak Rajma in hot water for 20 mins. After 20 mins pressure cook the Rajma along with 1 tbsp of oil and a pinch of bi-carb

3. For Rajma curry, heat ghee or oil in kadai. Add cumin, asafoetida, dried whole red chilli and grated onion.

4. Saute' onion till golden in colour. Add ginger garlic paste and tomato puree.

5. Immediately add all the dry spice powder along with salt. 

TIP- always add salt immediately after tomato

6. saute (bhuno) the masala for 5-6 mins on medium flame.

7. add boiled Rajma along with the rajma water. and boil on medium flame for 10 minutes. 

8 Lastly, add garam masala or Rajma Masala, simmer for a minute and serve hot on steam/jeera rice.

9. you can garnish with chopped coriander and little ghee.