Ram Navami Recipes

The Ram Navami recipes include some of the traditional dishes of Ram Navami that people usually eat after observing the fast. Others can also try these recipes even if fast is not observed. They are quite easy to make as the ingredients are readily available and are really lip smacking. The following traditional Ram Navami dishes are an apt way to mark this day.

Panchamrutham

Requirements :

1 cup - fresh milk
1 tbsp - fresh curds
1 tsp - ghee
3 tsp - sugar
1 - Banana finely chopped
5 to 6 - fresh basil leaves

Way to cook :

Milk, curds, ghee, sugar are mixed together.

To this, add banana, chopped basil

Serve after refrigerating it.

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PANAKAM

Requirements:

Powdered Jaggery - 1 Cup
Water - 3 Cups
Lemon - 2 Nos.
Powdered dried ginger - 1 ½ Tsp.
Crushed Cardamom - 2 Nos
Crushed Pepper & Salt - ½ Tsp.

Way to cook:

The jaggery should be mixed in water and see that it dissolves well.

The ingredients should be filtered in a cloth.

To that, add lemon juice, dried ginger powder, Cardamom, Pepper and Salt to taste.

Mix well and serve chilled.

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CARROT METHI SUBZI

Requirements:

2 cup Carrots (cubes)
2 cup chopped Fenugreek Leaves (methi)
½ tsp Cumin Seeds (jeera)
½ cup finely chopped onions
3 to 4 finely chopped Green Chilies
1 large finely chopped Garlic Clove
12-mm piece finely chopped Ginger
¼ tsp Turmeric Powder (haldi)
2 tsp Coriander Powder (dhania)
2 tsp Oil
Salt (to taste)

Way to cook:

Heat oil in a non-stick pan and add cumin seeds.

After they start crackling, add finely chopped onions, green chilies, garlic and ginger and sauté for about 2 minutes.

To that, add fenugreek leaves and sauté for 2 more minutes.

Carrots, turmeric powder, coriander powder, salt and a cup of water should be added to the mixture and stir it well.

Cook on low flame and allow the moisture to evaporate.

Serve it hot.

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MOONG DAL USAL

Requirements:

½ cup washed and drained Moong Dal
1 tbsp Fresh or Frozen Coconut
4 Green Chilies
½ tsp Mustard Seeds
1 pinch Asafoetida
½ tsp Sugar
5 Curry Leaves
2 tsp Oil
Salt, to taste

Way to cook:

Heat oil in a pan.

Add mustard seeds, let them crackle and to that add curry leaves, green chilies and asafoetida. Fry all of them for a minute.

Fry the moong dal in it for 5 minutes.

Add water and salt to taste.

Cook till the dal is tender by putting a lid over it.

Add some sugar to the mixture.

Garnish with coconut and serve hot.

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SABUDANE KI KHEER

Requirements:

1 liter Milk
1 cup Sugar
1 cup Water
1 cup Sago (sabudana)
1 tbsp Cashew nut
1 tbsp Raisins

Way to cook:

Wash and drain the sago (sabudana) in a bowl.

Add milk to the same.

Boil the milk on medium heat and let it thicken.

Mix sugar in 1 cup warm water and this to the milk.

Let the entire mixture cook on medium heat. After removing from heat, add cashew nuts and raisins.

After bringing it to room temperature, refrigerate it.

Serve cold. You can eat it either after dinner or lunch.

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KALAKAND

Requirements:

2 liters of Milk
½ cup Sugar
½ tsp Citric acid
½ cup Water
½ cup Chopped Nuts (pista, almonds)

Way to cook:

Mix citric acid in water.

Boil the 1 litre milk in a pan.

Add the citric acid solution when the milk comes to boil.

Let the chenna settle and rinse it off through a cloth.

Let the remaining milk boil.

Add the chenna to it and make it thick.

Add sugar and make the mixture lumpy.

Allow it to cool and lay it on a greased plate. Add chopped nuts to it.

Once it settles, cut into desired shapes and designs.

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