Indian festivals and pujas have a range of dishes associated with them in the form of sweets and prasad. There is a different variety in different region. Hindu festivals incorporate mainly vegetarian dishes.

Parrup Kanji  (Shivrathri)
Ingredients:

1. Moong  dal                   1 cup
2. Chana  dal                    ¼ cup
3. Milk                                 2 cups
4. Cardamom powder    ¼ spoon
5. Brown sugar                 ¾ cup

Method: Fry the dals lightly and cook in Milk. Add brown sugar and cardamom powder. Serve hot.

Appam
Ingredients:

1. Raw Rice                    1 cup
2. Brown Sugar              1 cup
3. Banana                       1small
4. Cardamom powder   ¼ tea spoon

Oil to fry in appam mould.

Method: Soak rice in water for half hour. Grind to a smooth paste with brown sugar, cardamom and banana.

Heat oil in the mould, add batter into the mould, turn and cook both sides.

Vadai
Ingredients:

1. Urad dal                 ¼ cup
2. Channa dal            ½ cup
3. Arhar dai                 ½ cup
4. Salt to taste
5. Hing  a pinch
6. Green/red chillies  6

Oil to fry

Method: Soak the dals in water for ½ hour. Grind to a coarse paste with green/red chillies, salt and Hing. Pat a small ball of batter into the palm and deep fry the vadais in hot oil.