SRI RAM NAVAMI PANAKAM

2 cups of water
½ tsp ginger powder or 1tbsp grated fresh ginger
4tbsp grated jaggery
½ tsp crushed peppercorns
1 tsp crushed cardamom powder

METHOD:

1. Grate jaggery.

2. Dissolve the grated jaggery in water.

3.  Add fresh chopped ginger or dry ginger powder to it.

4. Mix  the mixture until jaggery gets dissolved and filter it.
5. Add crushed cardamom powder, and peppercorns to it.

6. Now panakam is  ready for Neivedyam........................

                                                       VADA PAPPU

INGREDIENTS:

1 cup moong dal

2-3 tbsp grated coconut
chopped green chillies
1tbsp lemon juice
salt to taste.
Fresh chopped coriander leaves to garnish.

METHOD:

1. The moong dal should be soaked in  water for about 1 hour .

2. Drain the moong dhal after 1hr.

3. To this, add chopped green chillies, grated coconut, salt, freshly chopped coriander leaves.

 4. Mix well all these.

5. Squeeze lemon juice and mix well.

6. This dal is eaten raw and uncooked

HAPPY SRI RAM NAVAMI TO ALL MY FRIENDS

Ram Navami is celebrated in order to commemorate the birth of Lord Rama. As Rama was considered the seventh incarnation of Lord Maha Vishnu, the festival is held in high regard by Hindus all over the world. On this day, the devotees of Ram all over the world observe fast and engage in the worship of Ram. It is said that Ram Navami is one of the most ancient festivals in the country and when, there was class division in the society Ramnavami was one of the few festival that the shudras (lower class) people were allowed to celebrate, so from time immemorial, Ram Navami is the festival of masses.

 

Apart from God or avtar (incarnation) of God, Lord Ram is regarded as an ideal king, ideal son, ideal husband and an ideal brother. It is said that Ram naam (the name of Lord Rama) in itself is a divine mantra and simply chanting this Ram (Ra ma) helps one to attain salvation. The Mantra ‘Ra ma’ is called the Thaaraka mantra. It is a combination of 'Namasivaya mantra' and the 'Om Namo Narayanaya maha mantra' thereby representing the union of Shiva and Narayana. Another popular mantra of Rama is "Shri Ram, Jai Ram Jai Jai Ram". Few other Ram mantras are-


Shri Rama Mantras
Rama Mantra:
Neelambhuj shyamalkomlang Sita Samaropitvambhagam
Pano Mahasaikacharoochapam
Namame Ramam Raghuvanshnatham


Rama Gayatri Mantra:
Om daserathaya Vidhmahe
Sita Vallabhaya Dheemahe
Thanno Rama Prachodayath.

Ram navami celebration in my house

PUMPKIN KHEER

INGREDIENTS: Yellow pumpkin - 1 piece.

                                       Milk - 1/2litre(BOILED MILK)
                                       Badam - 15(soaked in water and pealed the skin)
                                       Yalachi powder
                                       Condensed milk - 2tbsp
                                       Sugar - 2/3rd cup
                                      Cashewnuts(fried in ghee)

                                     Saffron(mixed in 1tbsp warm milk)

METHOD:
1. Peal the skin and chop pumpkin.

2. Add little milk and let it boil for 3whistles.

3. Take badam peal the skin.
4. In mixer jar add boiled yellow pumpkin and badam to fine paste.

5. Take a sauce pan add milk and this pumpkin paste and mix nicely.

6. Keep it in gas and keep stirring let it thicken for 5mins or till it becomes warm.

7.  Add condensed milk.

8. Cook in medium heat.

9. Add saffron, yalachi powder.

10. Of the gas and add sugar last and it gets dissolved in heat...............

11. Add roasted nuts and serve chill............

NOTE: Yellow pumpkin is good for hyper people.
It can be served either hot or chilled.

                                     

KESAR MALAI KULFI

INGREDIENTS: Milk - 4cups milk (boiled and reduced to 2cups milk)
                          Sugar - 2/3 cup
                          Milk Bread slice - 1
                          Cardamon powder - 1/2tsp
                         Saffron - 1tsp(mixed in warm milk)
                        Nuts(badam &pista) chopped - 1/2cup
                        Corn flour -  1tbsp(mixed in warm milk)
                        Milk -1/2 cup( for mixing corn flour & saffron)

METHOD:
1. Boil milk nicely in a heavy bottom pan if 4 cups milk it should reduce to 2cups.

2. Take 1 slice milkbread remove the crust and powder it in blender.(The secert ingredients for this kulfi is bread)

3. Chop the nuts and keep aside.

4. Take the boiled 2cups milk and let it be in heat in medium flame.

5. Take 1tsp cornflour and mix in milk and add it to the bread powder and grind it once.(this paste gives the thickness and malai consistency)

6. Add sugar to the boiled milk and the grinded bread and corn flour paste.

7. Keep strring the milk till 10 mins in medium flame.

8. Of the stove add yalachi powder 1/2tsp and chopped nuts.

9. Transfer it to a bowl and let it stay in room temperature till it becomes cool.

10. After it comes to the room temperature keep it in freezer compartment.

11. After 3hrs take from the freezer and stir once.

12. And again keep in freezer compartment for 3 more hours.

13. Totally it takes 6hrs to get kulfi ready.

14. At the time of serving keep the kulfi bowl in luke warm water so that it comes out easily like pieces.

15. Take kulfi in serving bowl and add 1tbsp saffron milk on top of the kulfi.

cool cool ..............kesar malai kulfi is ready to serve...........................

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TRADITIONAL PAKODA

INGREDIENTS: Fried gram dhal - 1cup
Rice flour - 1/2cup
Onions - 1(chopped and add little salt)
Green chillies - 2(chopped finely)
Ginger - 1/2 inch(grated finely)
Sompu - 1/2tsp
Oil - for deep fry
Curry leaves (chopped) - 1tsp
Coriander leaves(chopped) - 1tbsp

METHOD:
1. Take fried gram dhal and keep it in the mixier jar and grind to get fine powder.

2. Take 1/2 cup rice flour and add to the powdeed fried gram dhal.

3. Chop onions, greenchillies, ginger ,curry leaves, coriander leaves to the flour.

4. Add salt , sompu, 1tbsp oil, and little water to mix the flour.

5. The consistency should be little thick for making small balls.

6. Make small balls and keep aside.

7. Heat kadai add oil for deep frying.

8. Add the balls when oil becomes hot.

9. Deep fry till golden brown colour in medium flame,so that the pakkoda gets cooked inside.
10. Serve hot ................with tomato sauce or green chutney..........................

                  

MANGO KALAKAND

INGREDIENTS: Paneer - 1cup
Milkmaid - 1&1/2 cup
Yalachi powder - 1tsp
Pista (chopped) - 1tbsp
Mango crush - 1/2cup

METHOD:
1. Grate the paneer.
2. Keep the paneer in hand blender or mixier in pluse mode.

3. Keep the paneer in a bowl.

4. Take milkmaid.

5. Mix both the panner and milkmaid stir nicely.

6. Add mango crush.

7. Mix well.
8. Keep on stirring till thick consistency.
9. You can feel the heavy while stirring.

10. Add yalachi powder.

11. Grease the plate or bowl with ghee.

12. And keep the kalakand mixture in the greased plate.

13. Take pista.

14. Grate it on top of the kalakand.

15. Let it sit for 2hrs.
16. Cut them like pieces or keep it even like powder form.

NOTE: Kalakand can be cooked in many variations.
You can even cook plain without adding mango crush.
This can be stored for 2 weeks in fridge.
And 1week outside.

TRI COLOUR SANDWICH

 FOR 1 SERVING:

INGREDIENTS:
Sandwich bread - 3 slices.

FOR FIRST LAYER: Green chutney (pudina - 1cup, coriander - 1cup, green chillies - 1, ginger - 1/4inch, lemon - 1, garlic - 2pods, salt, coconut - 2tsp(optional)

Grind all these together.

FOR THE SECOND LAYER: Butter or bread spread.

  if you wann you can even chop garlic and add it to the butter and mix and keep aside.

you get garlic butter spread.

FOR THE THIRD LAYER: Tomato sauce

METHOD: 1. Take sandwich bread or wheat bread.

2. Remove the brown part from the bread.

3. For the first slice apply green chutney.

4. For the second slice add butter to the both sides.

5. To the third slice add tomato sauce.

6. Heat dosa tawa add little butter and toast the bread.

7. Serve hot.............................................

This is really good for picnics............................................