RAMA NAVAMI
Ram Navami comes a week after Ugadhi on Chaitra Shuddha Navami. Lord Rama is worshipped on this day. Saligrama Puja too is to be done. From Ugadhi to Ram Navami is called Navaratri by some. In some households Sundara Kandha is read starting from Ugadhi till Ramanavami and a Brahmin couple are fed everyday. For the puja a Rama Pattabhisheka photo will do ; however, if you do have Ram Parivar vigrahas in your house, do keep these for the puja. And those who have a saligrama at home, do saligrama puja. Naividya : Since this festival is at start of summer cooling food is offered.
Spiced Buttermilk, Lime juice and Kosambari are special. Of course, kheer has to be made.
Uttering of RAMA NAMA is a must.
On this day saligrama puja and festival food is prepared.
Naividya.
Wheat Laddu. Take equal quantity os Wheat flour, Jaggert, and Ghee. Add ghee only half first then add ghee as is wanted. Fry the the Wheat flour with a few Kajus,till a good.aroma emits add the grated jaggery and a little Cardomom Powder and make Laddus while the mixture is still warm. Even though it is said equal amounts of all three ingredients are to be used, ghee becomes too much and it becomes difficult to make laddus. May be weight wise it may come out well.
SPICED BUTTERMILK
Blend some water with dahi/yoghurt to make buttermilk.
Add some pinched curry leaves, chopped coriander, finely chopped green chillies, grated ginger, salt and a pinch of sugar to this.
Heat 1 teaspoon oil, add mustard seeds, jeera, 1 red chilli and hing to it.
when mustard seeds stop spluttering, take off fire and pour over the buttermilk.
PANAKA OR LIME JUICE
Heat some water till hot. Add to it a few saffron grains, pounded cardamom and sugar. Take off fire, add cold water and squeeze required amount of lime juice to it. Heating water is optional, Saffron soaked for a few minutes will enough.
KOSAMBARI OR KOSHIMBIR
Soak mung dal for an hour . Drain and take off all water and place in a bowl. To this add finely chopped green chillies, coriander, fresh grated coconut,salt and finely chopped cucumber or grated carrots or grated beetroot (your choice, of course also depends on conformity to madi rules if followed). Tkae a teaspoon of ghee in a karahi, add mustard seeds, urad dal and red chilli. Season the koshimbir with it. Finally squeeze lime juice.
The above Naividya, is the minimum, The regular festival food has to be prepared and Bramhana and Savshni given food and Thambula.
Ram Navami comes a week after Ugadhi on Chaitra Shuddha Navami. Lord Rama is worshipped on this day. Saligrama Puja too is to be done. From Ugadhi to Ram Navami is called Navaratri by some. In some households Sundara Kandha is read starting from Ugadhi till Ramanavami and a Brahmin couple are fed everyday. For the puja a Rama Pattabhisheka photo will do ; however, if you do have Ram Parivar vigrahas in your house, do keep these for the puja. And those who have a saligrama at home, do saligrama puja. Naividya : Since this festival is at start of summer cooling food is offered.
Spiced Buttermilk, Lime juice and Kosambari are special. Of course, kheer has to be made.
Uttering of RAMA NAMA is a must.
On this day saligrama puja and festival food is prepared.
Naividya.
Wheat Laddu. Take equal quantity os Wheat flour, Jaggert, and Ghee. Add ghee only half first then add ghee as is wanted. Fry the the Wheat flour with a few Kajus,till a good.aroma emits add the grated jaggery and a little Cardomom Powder and make Laddus while the mixture is still warm. Even though it is said equal amounts of all three ingredients are to be used, ghee becomes too much and it becomes difficult to make laddus. May be weight wise it may come out well.
SPICED BUTTERMILK
Blend some water with dahi/yoghurt to make buttermilk.
Add some pinched curry leaves, chopped coriander, finely chopped green chillies, grated ginger, salt and a pinch of sugar to this.
Heat 1 teaspoon oil, add mustard seeds, jeera, 1 red chilli and hing to it.
when mustard seeds stop spluttering, take off fire and pour over the buttermilk.
PANAKA OR LIME JUICE
Heat some water till hot. Add to it a few saffron grains, pounded cardamom and sugar. Take off fire, add cold water and squeeze required amount of lime juice to it. Heating water is optional, Saffron soaked for a few minutes will enough.
KOSAMBARI OR KOSHIMBIR
Soak mung dal for an hour . Drain and take off all water and place in a bowl. To this add finely chopped green chillies, coriander, fresh grated coconut,salt and finely chopped cucumber or grated carrots or grated beetroot (your choice, of course also depends on conformity to madi rules if followed). Tkae a teaspoon of ghee in a karahi, add mustard seeds, urad dal and red chilli. Season the koshimbir with it. Finally squeeze lime juice.
The above Naividya, is the minimum, The regular festival food has to be prepared and Bramhana and Savshni given food and Thambula.
