Recipes Cooked, Photographed and Written by Praveena
PrepTime:10 mins MakeTime:30 mins Cuisine:Indian
SreeRama Navami is celebrated as the BIRTH ANNIVERSARY of Hindu God SreeRamachandra, on the 9th day of Chaitra Masam as per Hindu Calendar. It is celebrated with utmost devotion towards the GOD and Goddess Sita Devi.
The platter is arranged & decorated by my 2 daughters. And the colourful picture behind is hand drawn & painted by my little son. of Lord SreeRama, Seetha accompanied by Lakshmana Swamy & Hanuman ji. 🙂
Just like every year, we had a blissful day even this year. After performing pooja , offerings at home. We had been to the Mandir / Temple. Attended the divine kalyanam / wedding of SreeRama & Seetha which is performed as per South Indian tradition in an orthodox manner for about 3-4 hrs. My 2 daughters got the opportunity of singing Sri Tyagaraja Swami Keerthanas infront of the deities while the kalyanam was going on. And my son also sang few devotional songs. We felt really grateful. 🙂
My Festive Lunch Platters collection here⇒ Vindhu Bhojanam / Festive Lunch
My Daily Lunch Platters collection here⇒ Bhojanam / Thali / Meal Platter
This thali / platter has :
- Panakam ( liquid coolant)
- Vadapappu (yellow lentils)
- Chalimidi Undalu (sweet balls)
- Rava / Sooji Halwa / Semolina Pudding (click link)
I prepared these festive delicacies platter/ nayivedyam as an offering to God, after performing pooja at home, on the occasssion of this festival. Scroll down, I gave the complete recipes below.
All the 3 recipes that I shared below are NO-COOK recipes. These are so easy to make but very divine, healthy and delicious. These 3 recipes are a must to be made during SreeRama Navami as an offering to the Lord. 🙂
- Fresh Water – 1 cup
- Grated Jaggery / Gud / Bellamu – ¼ cup
- Whole Black Pepper – 10
- Whole Cardamom – 4
- Fresh Tulasi / Basil leaves – 3
- Take water and grated jaggery into a wide bowl, using a spoon mix thoroughly until the jaggery melts.
- Coarsely grind the whole black pepper & whole cardamom, using motar-pestle / by a wooden ladle on the kitchen platform.
- Add this into the water and give a mix.
- Top it up with fresh tulasi / basil leaves. Done!!
- Split Yellow lentils / Moong Dal / Pesarapappu – ¼ cup
- Fresh Water – for washing & soaking
- Wash the moong dal thoroughly with water for 2-3 times.
- Soak them, by adding water, upto 1 inch above the dal / pappu.
- After, about 1½ – 2 hrs, strain the water and take the dal / pappu into a separate bowl. Done!!
- Rice Flour – ¼ cup
- Jagerry / Gud / Bellam – half of ¼ cup (grated)
- Ghee / Neyyi – 1 tablespoon
- Milk – 1 to 2 tablespoons
- Take the rice flour & grated jaggery / gud into a mixing bowl and give a mix.
- Add the ghee & milk, mix and form a dough. Shape them into small balls.
- Add extra milk if needed. Done!
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