Sri Rama Navami Festival Recipes

Sri Rama Navami is celebrated on the ninth day of Chaitra Masa . It is celebrated as the birthday of Lord Rama. It normally comes during the month of March or April every year. Various events like  parayana of shlokas and mantras, recitation of Ramayana, musical concerts, are held in temples. It is colorful, spiritual and beautiful experience.

Below are the dishes that is done as part of Naivedyam during the pooja.

1.Panaka

Panaka is a refreshing and cooling traditional juice prepared during festivals, especially during summer months. It is healthy and delicious and prepared with simple ingredients.

Panaka

Ingredients

• 2-3 cups of water
• ½ tsp grated fresh ginger
• 2-3 tbsp grated jaggery 
• ½ tsp crushed peppercorns
• 1 tsp cardamom powder
• Lemon Juice (opt)

Method-In a vessel add the grated jaggery and add water , Keep stirring till it gets dissolved. Next  add fresh chopped ginger . Boil the mixture and filter it. Add crushed cardamom and pepper to it. Mix well .
Enjoy this Panaka cold !



2.Butter Milk

Cucumber Buttermilk is a yummy refreshing buttermilk with dash of cucumber or Southekayi. Healthy and tasty.

Ingredients

• Cucumber shreds-1 cup
• Buttermilk-2 cups
• Ginger -1/2 tsp grated
• Chat masala-1/2 tsp
• Green chilly-1 (opt)
• Hing-pinch
• Pepper powder-pinch
• Salt-as per taste
• Coriander Leaves-few

Method- In a blender, add the above items and blend it well. Strain this blended buttermilk and add a bit of chaat masala on top and serve chilled.


3. Heserubele Kosambri

4. Payasam

You can also prepare Payasa or Kheer for the festival.

https://smishri.blogspot.com/search/label/Payasa-Kheer

Happy Rama Navami All ! Have a great festive time !

Sheera Poli / Sajjige Holige

Sajjige Holige or Sheera Poli is an interesting dessert that can be made during festivals or during the vacation time.

Delicious and tasty and equally filling.The kids will definately love it.Do try it out

Ingredients:

• Sajjige (Rava Kesari/Sheera ) - 1 bowl full

For Holige 

• • Maida Flour 1 cup
  • Chiroti Rava 1/4 cup
  • Ghee
  • Water for mixing
  
  

Method-In a bowl ,mix the flour with water, a little salt and ghee and make a soft dough.Knead well and cover for few hours.Make small balls with sajjige.

Make small chapati with the dough,keep the sajjige ball in the middle and bring all the sides together, flatten them with your fingers, next  make the holige.Heat the tava and carefully place the holige on the tava and cook the obbattu on a medium heat, add ghee on both sides turning gently. Serve either hot with ghee.

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Believe you can and you're halfway there.Theodore Roosevelt

Krishna Janmashtami / Gokulashtami

Krishna Janmashtami / Gokulashtami is celebrated as Krishna's birthday across various states in India.

In Southern India, Krishna's favorite Poha or Avalakki / puffed rice is made for naivedya -an offering to the lord along with variety of sweets and crisps and ofcourse Butter !!

Enjoy the varied collection of Avalakkis you can make for Krishna Janamashtmi / Gokulashtami.

• Poha / Avalakki

1 Avalakki Payasam

2 Corn Avalakki

3 Avarekai-Avalakki

4 Cucumber Poha

5 Avalakki-fritters

6 Poha Kheer

7 Sihi Avalakki

8 Gojju Avalakki-All time favorite

9 Mosaru Avalakki / Curd Poha

10 Tomato Poha


Have a wonderful festive time !!

Sweet Pongal

Sweet Pongal is prepared during Sankranthi festival. A delicious mix of Moong dal with rice and jaggery blended with dryfruits, it's tasty and rich. Enjoy !!

Sweet Pongal 

Ingredients :

• 1 cup Raw Rice
• 1/2 cup Moong Dal/Green Gram Dal
• 1 cup Milk
• 3 cups Jaggery grated ( as per taste)
• 4 tbsp Ghee
• Few cashews/Raisins
• 2 tbsp Dry Coconut (grated)
• 1/2 tsp Elachi pwd
• 1/2 tsp Nutmet pwd
• 1-2 cloves (opt)
• Saffron (pinch)
• Water

Method : 

In a kadai, add ghee roast dry the green gram dal for a couple of minutes. 

Next cook the rice and moong dal . In a pan, add the jaggery in  water and cook on a low heat till the jaggery melts. 

Once done add the cooked rice and dal.Add milk and stir well. 

Heat ghee and fry the cashewnuts and raisins add to the pongal. 

Add the powdered cardamoms, cloves,  nutmeg, grated coconut and saffron. 

Mix well and serve this hot Sweet Pongal.

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"The measure of who we are is what we do with what we have."

Vince Lombardi

Sweet Dosa / Sihi Dose

Sweet dosa is  a special dosa prepared during Saraswati Pooja during Dasara festival in Karnataka. A blend of jaggery, cardamom in dosa batter, a perfect and easy desert recipe. Kids will enjoy it.

Sihi Dose / Sweet Dosa

1. Ingredients

Rice - 1 cup

Poha/avalakki - handful

Grated coconut - 1/4 cup

Grated Jaggery - 1/2 cup

Elachi pwd - 1-2 tsp

Method:  Soak rice,  poha and methi seeds for few hours. Next grind them in a mixer. Once done, add coconut, jaggery  elachi pwd and grind again so the batter blends well. Keep it for some time. Make dosas. Serve hot with ghee.



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Kadabu / Karanji

Kadabu in kannada or Karanji in Marathi is a favorite sweet made during Ganesha Festival. Try this delicious jaggery stuffing kadabu as part of your Diwali Dessert platter. Enjoy !! You can make this deep fried Coconut Sweet Dumpling with sugar instead of jaggery.

Ingredients:

Kadabu / Karanji 

For the dough:

• 1/2 cup Chiroti Rava 
• 1/2  cup Maida
• 1-2 tbsp Ghee
• Salt-pinch
• Oil for Deep Frying
• Water 

For the Filling:

• 1 cup freshly grated coconut
• 1 cup  jaggery powdered
• 1-2 tsp Elachi pwd
• 1-2 tsp khus khus
• Ghee

Method: Mix all the ingredients for the dough ,add required water and  knead well and keep it aside .Next prepare the filling.Heat ghee and add coconut and jaggery. Cook on medium heat with stirring, until the jaggery has melted and mixed well with the coconut. Add poppy seeds, cardamom powder  and mix well. Let it cool. Next make small pooris with the dough. Fill in with the jaggery mix and seal the ends properly. Heat oil in a big kadai, carefully place these in the oil and deep fry till golden brown on both sides. Strain on absorbent paper. Enjoy.




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"God always gives His best to those who leave the choice with him."Jim Elliot

Simple Chitranna

Simple Chitranna is a easy seasoned rice variety.  Kids will definitely love it. Enjoy this one pot meal with crisps (Sandige/Papad) .

Ingredients:

                 Simple Chitranna 

• 1 cup rice (cooked)
• 1/4 cup fresh coconut(grated)
• salt to taste

Seasoning

• 1/2 tsp mustard seeds
• 1/2  tsp cumin seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 6-7 cashew nuts
• 2 tbsp peanuts
• Hing pinch
• Sarin pudi-1-2 tsp
• Red chilly-1 (opt)
• few Curry leaves
• Few coriander leaves
• Oil-2 tbsp

Method:  Allow the rice to cool ,spread it on a plate. Next heat oil in kadai,roast cashews and peanuts and keep it aside, next add the other items in seasoning ,roast well, add sarin pudi  and fry ,  add the rice to this seasoning. Add the grated coconut, salt, cashews and peanuts and mix well. Saute for 1-2 mins. Garnish with coriander leaves. Serve hot with Sandige.

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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter). Salads are known as Kosambri in Kannada.

This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad

Ingredients

• Kadalebele/ Chana dal - 1 cup (soaked)
• Mavinakayi / Raw mango grated-2 tsp
• Fresh Grated Coconut- 2 tbsp
• Coriander leaves- few
• Salt-for taste

Seasoning

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-  pinch
• Green chillies - 4-5 
• Curry leaves - few

Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.

3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.

Serve Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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Ambode

Ambode or Dal Vada (ಅಮ್ಬೋದೆ ) is yet another fritter variety made during festivals in South India. Easy to prepare. A lentil base with few greens making it healthy and tasty.

Ambode

Ingredients

• 1 cup Channa Dal
• Hing-pinch
• 9-10 Green Chillies 
• Salt to taste
• 1/2 cup coconut
• Coriander leaves
• Oil for deep frying
• Jeera-1tsp

Method: Soak Channa Dal for half an hour. Next grind soaked channa dal with jeera, salt, green chillies, hing very coarsely with very little water Next add grated coconut, chopped coriander leaves, and salt to the mixture and mix well. Make small balls and flatten it. 
Set it on a plate.In a kadai,heat oil, slowly slide in the ambodes, deep fry till golden brown on both sides. Drain on absorbent paper. 

Serve Ambode hot with chutney or sauce or enjoy just like that with hot cup of tea or coffee.

This is also prepared as part of festival platter. 

For normal tea time snacks you can add freshly cut onions.

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Sabudana Poha Chivda

Sabudana Poha Chivda - is simple and easy snack recipe. Enjoy with hot cup of tea. You can prepare it as  part of Diwali Farhal platter.

Ingredients

Sabudana Poha Chivda

• 1 cup Thin Poha
• 1/2 cup Sabudana/Sago
• Few Peanuts (kadlekayi)
• Few White Dal(Hurikadle)
• Few cashews/Almonds
• 3-4 tbsp oil
• Salt to taste
• Red chili pwd -1/2 tsp
• Roasted Dry coconut pieces-2 tsp
• Salt for taste
• Sugar -1/4 tsp (opt)

Seasoning

• 1/2 tsp mustard
• 1/2 tsp Jeera
• Few curry leaves
• Chopped Green Chilies 8-10
• (or red chilies)
• Hing -pinch
• Turmeric-pinch

Oil-Frying Sabudana

Method: In a deep pan, heat the oil fry peanuts and cashew nuts,almonds,white dal and remove on a plate. Fry poha slightly to make crispy, remove from the pan. In a separate pan,add enough oil and fry the sabudana carefully, till they pop, remove on a absorbment paper. In a kadai, prepare the seasoning. Heat oil, add mustard seeds and when it starts to pop up, add hing,turmeric, red chillies/green chillies, curry leaves. Once done, add to the sago-poha  and mix well,add salt and sugar, again mix well and then add the dry coconut, cashew nuts, peanut and mix well. Store it in a air tight container.

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Coconut Barfi / Kobri Mithai

Coconut Barfi / Kobri Mithai or Kopra Pak is a traditional dessert made from coconut and sugar. A delicious and tasty sweet popular in Bangalore. 

Enjoy.

Ingredients:

       Coconut Barfi / Kobri Mithai 

• 2 cups Fresh grated coconut
• 1 cup fine sugar
• 1/2 tsp Elaichi, pwd
• 3-4 tbsp Badam pwd 
• 1-2 tsp Ghee/Butter
• 2-3 tsp Milk 

Method: In a bowl, add grated coconut and sugar and mix well with hands and keep aside for about 30 mins. Next in kadai, add little ghee and pour this mix into it and saute on low flame. Keep sautéing  till the mixture leaves sides of the kadai. Add elachi pwd, badam pwd and little milk. Mix well and sauté again. Grease a plate with ghee and add the mixture and spread it evenly. Cut into desired shape and Kobri Mithai is ready for serving.

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Avalakki Payasa/ Poha Kheer

Avalakki Payasa/ Poha Kheer

Avalakki Payasa/ Poha Kheer is simple and easy dessert recipe.Delicious and tasty made during festivals as well.Enjoy this flattened rice pudding warm or cold.

Ingredients

• Poha/Avalakki-Thick-1 cup
• Milk, 3 cups
• Sugar-1 cup
• Elachi pwd-2 tsp
• Badam pwd-2-3 tsp
• Ghee, 2 tbsp
• Cashews/ Raisins-few

Method-In a kadai,add ghee and fry cashew and raisins.Also fry the avalakki slightly.Meanwhile boil milk on low flame ,add the avalakki and let it cook well.Add sugar and let it cook for 5-10 mins,keep mixing in between.Add the dryfruits,elachi pwd,badam pwd and mix well.Enjoy it warm or chilled.

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Sweet Poha/Sihi Avalakki

Sweet Poha/Sihi Avalakki - simple and easy to prepare. Made during Gokulashtmi /Krishna Janmashtmi festival in South India. Kids will enjoy anytime!!

Ingredients:

• Thin Poha /Avalakki-2 cups
• Jaggery  1 cup grated
• Fresh grated coconut 5-6 tsp
• Ghee 2 tsp
• Elachi / Cardamom powder -1/2 tsp
• Cashews-few
• Raisins-few
• Milk-1-2 tbsp

Method: Wash Poha well. In a bowl add the poha ,add grated coconut, jaggery elachi pwd , fried cashews, raisins and little milk, mix everything well. Serve hot.

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“Be the change that you wish to see in the world.” ― Mahatma Gandhi

Besibele Bhath

Bisibele Bhath is the famous traditional South Indian Rice Recipe. Enjoyed by all. A healthy mix (Melange) of vegetables, rice and lentils all blended with spices making it a perfect meal.

Ingredients

BesiBele Bhath

Rice - 1 cup
Tur dal - 3/4 cup (togari bele)
Vegetables- carrot, beans, potato
(finely chopped) 1 cup
green peas- 1/2 cup
Chopped onion - 1 
Chopped capsicum-1
Coconut 3-4 tsp
Bisibele Bath powder -4-5 tbsp
Tamarind Juice - 3-4 tsp
Jaggery - 1 tsp
salt for taste

For Seasoning
Ghee -1 tsp
Cashews-few
Red chilly1-2
 curry leaves-few
mustard-1 tsp
Hing-pinch

Method: Cook the rice and dal separately in a pressure cooker.

Wash and cook the vegetables with pinch of salt. Grind the masala pwd with coconut into smooth paste.

In a kadai, add the cooked dal, add the tamarind juice , masala paste and boil for 2-3 min.

Add the vegetables ,rice and mix well.

Add little jaggery, salt and water and mix everything well, till it blends well. Meanwhile prepare the seasoning. Also fry the onion and capsicum in little oil. 

Add all this to the Bisibele bhath and mix well.

Serve BisiBele Bhath hot topped with ghee and chips/ Khara Boondi and raita.

(alternatively you can cook it in pressure cooker)

"You can't cross the sea merely by standing and staring at the water."Rabindranath Tagore 

Rava Ladoo/ Rave Unde

Rava Ladoo or rave Unde is yummy delicious sweet that can be made very easily.Kids will love it too. Ingredients: 1cup Chiroti rava  1/2 cup ghee 2 tbsp. boiled milk 2 cups pwd sugar 1 tsp elachi pwd Few cashew nuts, Few almonds  Few raisins Method:In a pan fry rava with the ghee until light golden color. Remove from the heat.Also ,heat little ghee in a pan, fry the cashews, almonds and raisins till light brown add to the rava mix. Add milk,sugar and mix well slowly shape into small balls or ladoos.

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Kai Sasive Chitranna

Kayi Sasive Chitranna (Coconut Mustard Rice blended with red chilies ) is an authentic South Indian Rice speciality-a real spicy delight.Enjoy with raita or papad. Perfect for cold winters.

Ingredients

Cooked rice: 1 cup

Kai Sasive Chitranna

Grinding

• Grated coconut: 1/2 cup
• Sasive/Mustard seeds: 2 tsp
• Red chilli: 5-7 (according to taste)
• Salt:for taste
• Jaggery-1/2 tsp
• Tamarind paste-1 tsp

Seasoning-

• peanuts: 15-20 
• Hing-Pinch
• oil for frying 3-4 tsp
• Mustard -1/2 tsp
• Urad dal-1/2 tsp
• Chana dal-1/2 tsp
• Curry leaves

Method-  Pressure cook rice and spread it on plate to cool.Grind coconut,hing, mustard and red chillies to a nice paste. (If required, add a little water  while grinding) Take a kadai, heat oil and add peanuts and fry well. Keep aside.Add mustard,chana dal urad dal,curry leaves and sauté.  Add the coconut paste mixture and fry till it becomes light brown in color.  Add the rice, salt ,fried peanuts and mix well and serve hot and spicy Kayi Sasive Chitranna with raita or papad/sandige.

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Hayagreeva Payasam

Hayagreeva Payasam is traditional South Indian dish (esp made in Madhwa homes) prepared during festivals. Rich and aromatic sweet made from Chana dal (lentils).

Ingredients-

1. Channa Daal- 1 Cup

Hayagreeva Payasam

2. Jaggery/Gud- 1 to 1 1/4 cup
(as per taste)

4. Khus Khus- 1 Tbspn(opt)

5. Raisins- few

6. Roasted Cashewnuts/Badam- few

7. Cardamom Powder- 5-6 crushed

8. Dry coconut- 2 Tbspns

9. Ghee- 1 tbsp

Method-

Pressure Cook the Channa dal with little ghee till it becomes soft. 

Roast khus khus and dry coconut in a kadai and grind it.(You can also use fresh coconut with khuskhus and grind with milk.) 

Next melt jaggery on low heat, once the jaggery starts boiling, add the channa dal,keep stirring. 

Add the Khus khus and coconut mix, cardamom powder, the cashews and raisins, and then the remaining ghee. Add little milk .

Mix well and serve Hayagreeva warm with ghee.

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