The festival of Ram Navami is the celebration of birthday of the Hindu God, Shri Ram. Shri Ram was the seventh incarnation (Avatar) of Lord Vishnu and born in Ayodha, an ancient Indian city. Rama Navami is celebrated on the ninth day of Hindu month of Chaitra (April). Ram Navami marks the end of nine day long festival called Chaitra Navratri or Vasanta Navratri.
In my home beladahannina panaka, cucumber kosambri and neer majjige are prepared and offered to Rama. My granny used to say, this day officially represents the start of summer and as a cooler belada hannina panaka and neer majjige were made in gallons and given to every one.
As it was a holiday for my DH today my MIL said let us prepare a semi-fledged traditional meal today. And so here is our lunch
This is what a mini 4 course meal would contain -
Top row from the left - salt, pickle, carrot kosambri, cucumber kosambri, beans palya, biscuit. Next to the beans palya is mosaru bajji (raita)and below that is tovve (dal), mavina kayi chitranna (raw mango chitranna), rasam, bendekayi sambar (lady's finger sambar), mavina rasayana (Mango rasayana), belada panaka and neer majjige and sebina jilebi.
Pickle - Mavina Menthekayi The recipe is here
- Soak about 1 tsp of green gram dal in water for 10 mins. In a bowl mix in 2 tbsp of grated carrot, 1 tbsp of grated raw mango, 1 tbsp scrapped coconut, 1 tsp thinly sliced green chillis, soaked dal, 2 tsp chopped coriander leaves and salt. Add the oggarane made of mustard, bengal gram, red chilli and curry leaves.
Soak about 1 tsp of bengal gram in water for 10 mins.
In a bowl mix in 2 tbsp of finely chopped cucumber, 1 tbsp of grated raw mango, 1 tbsp scrapped coconut, 1 tsp thinly sliced green chillis, soaked dal, 2 tsp chopped coriander leaves and salt.
Add the oggarane made of mustard, bengal gram, red chilli, hing and curry leaves.
Cut the beans into 1/2 cm pieces and cook them in a cooker.
Prepare oggarane / tadka made of mustard, bengal gram, red chilli, hing and curry leaves.
Add the cooked beans, salt, 1 tsp jaggery, slit green chillis and fry for 5 mins on low flame.
add scrapped coconut and coriander leaves.
Uddina biscutu -
These are nothing but urad dal medu vadas.
Soak 1 cup of urad dal in water for 4 hrs. Grind into fine paste.
Add chopped green chillis, ginger and coriander leaves. Heat oil in a kadai.
Wet your hand in water and lift one small lemon sized batter in your hand and drop it into the oil.
Fry till properly cooked and color becomes golden brown.
Mosaru bajji - Raita - finely chop cucumber, tomatos, green chillis and coriander leaves. Just before serving add salt and a pinch of pepper. Mix with curds.
Tovve - dal - Cook the toor dal. Mash it with the help of a spatula. Add salt, chopped coriander, ginger and green chillis. Add a little water if required. Mix well.
Mavinakayi chitranna - Raw mango rice
Cooked rice - 2 cups
Mango grated - 1 cup
coconut scraped - 1/4 cup
green chillis - 2
coriander leaves for garnish
Pepare oggarane made of mustard, bengal gram, red chilli, hing and curry leaves.
Add the grated raw mango, salt and green chilli.
Just before serving mix well with cooked rice.
Garnish with scraped coconut and coriander leaves.
Saaru - Rasam
Tomato - 2 med chopped
Toor dal - 1 tbsp cooked and mashed
Rasam powder - 1 tbsp
Green chillis - 3
Tamarind pulp - 1/2 tbsp
Jaggery - 1/2 tbsp
Heat about 2 cups of water in a vessel.
When it starts boiling add tamarind pulp, green chillis, salt and jaggery.
Add tomatos and let it boil for 1 min
Add the rasam powder and boil for 1 min
Add mashed dal and let it boil for 5 mins.
Reduce flame and allow it to cook for another 5 mins.
Just before serving, add hing oggarane and garnish with coriander leaves.
Bende Koddelu / Sambar
I have posted the brinjal sambar recipe here
Instead of brinjal we add bhindi. Cut bhindi into 1" pieces. Take 1 tsp oil in a kadai and fry the bhindi on medium flame for 4 - 5 mins. Use this instead of brinjal.
Mavina Rasayana -
Mix 2 cups of mango pulp with 1.4 cups of coconut milk.
Add 3/4 cup of jaggery.
Beelada panaka -
Take 3 cups of water, add 1 tbsp jaggery.
Dissolve the jaggery in the water.
Mix in teh pulp of 1 beelada hannu.
Squeeze in 1 lemon juice.
Add a bit of pepper and 1 tsp ginger juice.
Neer majjige -
Take 2 cups of buttermilk.
Add in 3 tsp chopped coriander leaves, 1/2" ginger, 1 pinch pepper powder, 1 green chilli, 1 pinch hing and salt.
Mix well in a blender.
Sebina Jalebi -
This recipe is strongly inspired by Tarla Dalal's work.
Apple - 1 cored
Maida - 1.5 cups
Dry yeast - 1 tsp
Ghee - 1 tbsp
Cardamom powder - 1 pinch
Dissolve the sugar in 1 cup of water and boil for 8 minutes. The syrup should be of 1 thread consistency. The sort that we prepare for Jamun
Add 1 pinch cardamom powder
Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
Mix the flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
Cover and keep for 30 minutes. Mix well again.
Dip apple rings in this batter and deep-fry in oil on both sides until crisp. Drain on absorbent paper and keep aside.
Heat the syrup till warm, remove from the flame and drop apple rings into it.
Soak for about 5 mins and drain.
And Here is the spread.