Ram Navami Birth and Wedding Day of Lord Rama

Ram navami is on 8 th April 2014

Though Rama Navami is a major festival, it is widely celebrated by worshipers of Shiva too. It is considered auspicious to undertake a fast on the day in the name of Rama. Celebrations start with a prayer to Sun God as Lord Rama’s dynasty has   descended from the sun. All across India,the day of Ram Navami is celeberated as the birthday of the Lord Ram,one of the most familiar and loved deities in the Hindu pantheon. 

 Lord Ram is known as the seventh incarnation of the Dashavatara of Vishnu and was born to the Dashratha and Queen of Ayodhya.The nine day leading up to Ram Navami are days of  devout fast for nine days, from Ugadi to Rama Navami and prayers for devout and the day of the festival itself is marked by pujas and satsangs  (public gatherings) the period is also known as Shri Rama Navaratra.

It is believed that listening to the story of Rama cleanses the soul. Meditating on the noble "Rama" and chanting his name is believed to ease the pains of life and lead one to moksha.  According to legend, Rama was born at noon, he is known for  epitome of perfection and the uttama  purusha. 

Many devotees celeberate Lord Rama’s birthday with an Akhand Paath that is complete reading of  Ramayan, which commences the previous day and is turned to end the next day at noon.

The marriage of Lord Rama and Seeta is celebrated and performed to the idols on Ramanavami day.
 In Ayodhya, the birth place of Sri Rama,during the festival respiendently decorated Rath Yathra of chairot processionare carried through the town.The main attraction of these procession are lavishly decorated chariots carrying four people dressed up as Lord Ram,his wife Sita,brother Laxman and his disciple Hanuman.The chairot is followed by many other people dressed up as king Ram's soldiers.These rath yathra takeplace all over north India and continue foe two days.Accompanied by much funfare and rejoicing.During the processions partcipants sing religious songs and praise the happy days of Ram's reign.

Special significance in the celebrations

Like most of the Hindu festivals, fasting holds special significance in the celebrations of Ram Navami too. It is believed that when a devotee observes fast on Rama Navami, with sincerity and immense devotion, he/she is blessed with health, wealth and prosperity for the year ahead therefore, it has been a tradition since a long time to observe fast on the festival. 

This perception has been supported by the ancient religious texts of Hinduism, according to which, fasting is the only mean of gaining happiness it the material world and achieving salvation at the same time. Moreover, Rama Navami vrat is considered as the five of the most important fasts in the ancient times.

Vrat or Fast on Ram Navami

The followers of Lord Rama would observe a whole-day fast on the festival of Ram Navami. The fast is also called vrat. Although it is not mandatory to observe a waterless fast (nirahar vrat), many people observe a stringent fast, when they would not drink a drop of water until midnight, when they break the fast.

 On the other hand, those who prefer to follow a particular diet for the fast, are recommended to eat certain foodstuffs including potatoes made in any form without haldi (turmeric), garlic, ginger or onion, rock salt is used for the preparation of food for Rama Navami fast. While on a fast, the person can also eat curd, milk. tea. coffee, fruits and root vegetables. 

Offering

 kheer is prepared is  placed as offering with other sweets  fruits, a special preparation called panak and Kosambari is traditional offering of the day.

Panak  
  ( It is believed Lord Rama likes Panak)

Ingredients

3cups of water

1/2tsp ginger powder or fresh grated ginger

1/2cup of grated jaggery

6-7 peppercorns

1lime juice

1tsp cardamom powder

Preparation { Dissolve the grated jaggery by heating water when it cools down add ginger I prefer fresh ginger which gives zing to the drink, coarsely crushed pepper corns and cardamom powder squeeze lemon.

Moong dal Pachadi

1/2cup moong dal.(soaked in warm water for 30minutes)

Green chili crushed ginger 1/4inch

Grated coconut 4tsp

A small piece of raw mango(cut into small cubes)

A small bunch of coriander leaves

Salt to taste

Drain water from moong dal and add all the above ingredients and mix well

  Devotees of Shirdi Sai Baba regard Ram Navami as Sai  

Baba’s birthday.


MAMA

Om Sairam...


Ayodhya Birth place of Lord  Rama

All About Tulu Nadu n Their Ethnic Cuisine

Manglorean cuisine is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi well as cuisine of the other Mangalorean communities like that of Billvas, Mogaveeras, Bunts, Saraswat Brahmins and Mangalorean Catholics.Mangalorean cuisine is largely influenced by the South Indian cuisine.

There are various theories and legends surrounding the origin of the Bunt community. They all suggest that the Bunts are not native to the Tulu Nadu region and are migrants from Northern India. The legends and theories connect the Bunts to the Naga of Hindu mythology. 

Bunts have always had a panchant for manly sports especially Kambala- water buffalo racing. In ancient times Bunt kings used to organize Arasa kambala where people would compete for a huge price money in offer. Nowadays kambala are organised by associations run by Bunts.                                                                    







               

Kori -katta a form of Cock fighting which is banned by the government of India due to pressure of animal activists was something which Bunts loved to organize.

Another passion of Bunts is yakshagana, a form of theatrical opera similar to Kathakali of Kerala. Stories from the Hindu mythology are usually depicted in them. A popular yakshagana play among the Bunts is based on the Devi Mahatmyam.

The most favoured meat preparaton of the Bunts is the chicken curry called kori gasee. Jackfruit, Banana, Mango etc., are used in various forms to prepare a wide variety of detectable dishes ranging from Kundapur to Mangalore, the Bunt cuisine contains many variations in use of ingredients and methods of preparation. This has only enhanced the distinctive flavors of each region and lent freshness to the culinary marvels of the community.

The cuisine of Bunts is popular all over the world  where many Bunts own a number of hotels and restaurants . Bunts specialize both in vegetarian and non-vegetarian dishes. Among non-vegetarian dishes, Kori Rotti,Kane Gasee,Neer Dosa and kori gasee are well know.

I appreciate Navanitha Malli for sharing her  collection of traditional recipe with my blog.

KORI PULI MUNCHI

Ingredients:
4 tbsps of desi ghee
3 big onions, chopped
Few curry leaves
15 cloves of garlic
1’ ginger
2 large tomatoes, chopped
1 tbsp tamarind paste or juice of 1 lime
40 gms puli munchi masala or to taste, available at all super markets in Mangalore
1 kg chicken, cut & cleanedi appreciate 
 Salt to taste

 Method:

1. Fry 3 big onions in 4 tbsps of ghee in a cooker till pink.
2. Add curry leaves & fry until it gives out a nice aroma.
3. Add 15 cloves of crushed Garlic & sauté for a while.
4. Now add grated ginger, chopped tomatoes, tamarind paste, puli munchi masala powder, add water & bring to a boil.
5. Lastly add the cleaned & cut chicken. Pressure cook till done.
6. Serve with dosas, chapatis or rice.

This curry is pretty spicy.

CHICKEN SUKKA USING BAFFAT POWDER

1lb chicken
Onion 1 (medium sized)
Cumin seeds 1/2 tsp
Curry leaves 1 sprig
Tamarind paste 1/2 tsp
Bafat powder 3 tsp
Coconut scraped 5 to 6 tbsp
salt to taste

Method:

1. Cook chicken with salt, 2 tsp Bafat powder and tamcon . When cooked keep aside.
2. To the scraped coconut add 1 tsp bafat powder and cumin seeds and mix.
3. Heat oil in a pan. Add chopped onion and fry.
4. When onion turns light brown and curry leaves and coconut mixture and fry till you get the aroma of the coconut.

ChickenThal 

Ingredients:

1 kg chicken cut into medium size pieces
2 big onions cut fine
2 tomatoes cut fine
1 tsp ginger garlic paste
4 Tbsp thaal powder
1/2 tsp turmeric powder
1 cup coconut milk
salt to taste

Method:

1. Take little oil and ghee in a kadai, fry the onions till pink, add the chicken pieces and ginger garlic paste and continue to fry for a while
add the tomato, salt, add the thaal powder, turmeric powderand cook the chicken till done.
2. Add the coconut milk and bring it to a boil.
3. Garnish with freshly cut coriander leaves.
4. Thaal chicken is done.

SUKKA CKORI ROTTI / CHICKEN GRAVY WITH COCONUT MILK FOR ROTTI.

Ingredients:
1 kg preferably Desi chicken
1 tsp peppercorns
18 - 20 long red chillies
1 1/2 tbsp coriander seeds
1/8 tsp methi seeds
1 tsp jeera 
1/8 tsp turmeric powder
1 grated coconut
8 flakes of garlic (small size)
pure ghee as required
salt to taste
1/4 tsp thick tamrind extract
1 medium onion for grinding
1 large onions for cooking

Method :

1. Heat a tbsp ghee & roast all the dry ingredients like red chillies, coriander seeds, jeera, methi seeds, peppercorns, turmeric powder, one by one in a heavy bottomed pan. (Roasting has to be done till each ingredient starts giving out its aroma. Remove immediately.) 
2. In the same pan fry 1 medium onion & garlic till light brown in ghee. Remove.
3. In the same pan roast the freshly grated coconut till medium brown over low flame.
4. Grind all the above ingredients to a fine paste along with tamrind. Add water as required. Rinse the grinder with half cup water and add to the ground masala.
5. Take a cooker and fry one large onion in ghee till brown. Add the ground masala and salt. Boil for ten minutes without pressure. Check the taste.
6. Add the cleaned and cut chicken to the cooker. Cover and cook for further 15 - 20 minutes or till done with pressure.Broiler chicken takes less time 2 cook. ( You may add 2 cardamons, 2 cloves and a piece of cinnamon while cooking. )
7. Pour into a serving dish. ( Never garnish with coriander leaves. )

For seasoning:

2 tbsp ghee
1 medium onion, chopped fine
Method:
1. Take a small pan and heat the ghee. Add the onion and fry till medium brown.
2. Pour this over the cooked chicken curry. Cover immediately. 
3. Serve with Rotti. If Rotti is not available then serve it with other authentic Mangalorean dishes like neer dosa, idli, aapam, etc
 1.The same recipe can be prepared using 1 1/2 - 2 tbsp Mangalore Chilli Masala Powder & skipping the 1st step. The chilli powder can be reroasted along with the coconut.
2. You may use 1  1/2 coconuts, for more gravy.
3. This rasa can eaten with broken & soaked chakuli also. A real delicacy.....COONDAPUR STYLE  add chicken and mix well and let simmer for 5 mins.

CHICKEN OR MUTTON AJADINA or SUKKA / DRY MUTTON OR CHICKEN WITH COCONUT

Ingredients:
1 kg mutton pieces or chicken
1 1/2 tbsp Mangalore chillie masala powder                                                                    
1 big grated coconut
10 small flakes of garlic
pure ghee as required
salt to taste
1 tsp tamrind paste
1 medium onion for grinding
1 large onion for cooking
1 whole cardamom (optional)
1 piece cinnamon (optional)
2 cloves (optional)

Method :

1. In a heavy bottomed pan melt ghee & fry 1 medium onion, garlic till light brown. Add 1 tbsp of Mangalore chilli masala powder & fry for a further few minutes. Remove.

2. In the same pan roast the freshly grated coconut and 1/2 tbsp chilli masala powder together till medium brown over low flame.(Take care not to burn the coconut.) Grind to a coarse paste,( not fine) will take only a few minutes. Keep aside.

3. Grind the above fried ingredients ( No 1 ) to a fine paste adding tamrind paste & little water. Remove from grinder. Rinse the grinder with half cup water and add to the ground masala.

4. Take a cooker and fry one large onion in ghee till brown. Throw in the cardamom, clove & cinnamon. Add the ground masala ( No 1) and salt. Boil for ten minutes without pressure. Check the taste.

5. Add the cleaned and cut mutton to the cooker. Cover and cook for further 20 minutes or till done with pressure. There should be only very little gravy in the cooker. Add the coarsely grounded coconut & mix well. Cook for a further 5 min mixing & taking care not to burn the ajadina.

For seasoning:
2 tbsp ghee
1 medium onion
1 curry leaf ( optional )

Method:
1. Take a small pan and heat the ghee. Add the onion and fry till medium brown. Add curry leaf.
2. Pour this cover the cooked mutton curry.
3. Serve with neer dosa, idli, aapam, etc

Bafath Powder

Short chilies 125gms

Long chillis  650gms

Corrienderseeds 60gms

Cunin seeds  2 1/2tbs

Mustard seed  1tbs

Pepper corns 1tbs

Turmeric  1tbs

Cloves and cinnamon 1 1/2tsp

Method: Dry all the ingredients in the sun for 2-3days and powder all the ingredients into smooth and fine powder.

Store it in a airtight container or for longer period refrigerator it.

MANGALORE CHILLI MASALA POWDER :-

To prepare 750 gms masala powder
Ingredients:
1/2 kg Dried long red chillies
125 gm coriander seeds
5o gm jeera
50 gm peppercorns
25 gm methi seeds 
4 tsp turmeric powder
Method:
1. Clean & remove the stalks of the chilies.
2. Roast a handful of chilies on a heavy bottomed pan over medium flame. The chillies must turn brown & crispy when you break them with your finger. Remove & follow the same procedure until all the chillies are roasted.
3. Roast rest of the ingredients separately over slow flame.
4. Cool & powder it and Sift using a metal sieve.
  Stores in a airtight box up to one year.

mama God comes to the hungry in the form of food.

Ugadi ,Gudi Padwa or Samsar Padwa 31 March 2014

Ugadi  or  Samsar Padwa marks the beginning of a new Hindu lunar calendar. It is a day when mantras are chanted and predictions made for the new-year. Ugadi is derived 

from the words Yuga - Aadi (beginning of the new era)

It is a season for raw mangoes spreading its aroma and fully blossomed neem tree that makes the atmosphere healthy. Also jaggery made the fresh crop of sugar cane adds a renewed flavor to the typical dishes associated with Ugadi. One such dish that has become synonymous with ugadi the combination of sweet , sour and bitter tastes which is truly related to life.

The Hindus of Kashmir start their new year- Navreh in mid march. At the same time, the southern Indian states of Karnataka  and  Andhra  Pradesh begin their new year-Ugadi. The Marathas celebrate their new year as Gudi Padwa, and the Sindhis observe Cheti Chand, the coming of new year during the same time.

In south India it is believed that Lord Brahma began the creation of the universe on this auspicious day of Ugadi. In temples the new panchanga is ceremoniously released and the predictions for the whole year are read out. In my home  town  the priests visits the houses and read out the prediction of the year.

In Maharashtra,the New year is celebrated as Gudi-Padwa.A silk banner is raised and worshiped and greetings and sweets are exchanged.People hang "gudis"on their windows on this day to celebrate Mother Nature's bounty.A 'gudi 'is a decorated pole with a brass or a silver vessel placed on it.

 People prepare for the  New year by cleaning their houses and buying new clothes. On the Ugadi day they decorate their houses with mango leaves and rangoli designs. People perform the ritualistic worship to God invoking his blessings before they start off with the New Year. They pray for their health, wealth and prosperity and success in business too. Ugadi is also most auspicious time to start new ventures. People wear new clothes and visiting the temple is the common features.

 The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion.

Significance of tying mango leaves relates to a legend

It is said that Kartik (Subramanya or Kumara Swamy) and Ganesha,the two sons of Lord Shiva and Parvathi were very fond of mangoes.As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.

 Kappad Vadap

In some families there is a system of “Kappad Vadap” which means dedication of saris and dhotis to the memory of the departed souls with an offering of food or sweet beaten rice and an arti. The head of the family does it without assistance of a priest and after food ,the dhoti and sari will be put on by the elders of the family.

Newlywed  couples  celebrate their first  Ugadi  feast in their brides maternal home. The newlywed blessed by elders and arthi is performed to the couples which is followed by the gifts.

 What to cook on Ugadi

 Well, I don’t  panic  because most of the Konkani households have a fixed menu  for every festival. The standard menu for ugadi is -

Chana Gashi (red chana curry with cocanut gravy)

Tendli,pachadi and bibo upkari (tender cashwnut mixed with vegetable pallya)

 Kadgi chakko (tender jackfruit sukka)

  Dalitoye (daal)

 ( refer  Amchi-gele  for  recipe)

  Variety of bajiyas

  Kotto (idli  is prepared in jackfruit leaves)

   Madgane (gram dal kheer)

  Raw Rice

MADGANE  RECIPE

Ingredients

1 cup gram dal

1/4cup raw rice

Jaggery to taste

1 grated coconut

6 cardamoms

1/2 tin condensed milk

15 tender cashwenut or soak cashwnut in warm water  for 15 minutes

kishmish

Method{  Fry gram dal for sometime wash and drain the water. Cook chanadal , extract coconut milk and keep separately the thick and thin  coconut milk. When gram dal is boiled add thin coconut milk, cashew nut jaggery and finely ground rice and keep stirring. After 5-6 minutes add thick coconut milk bring it to boil ,pour condenced milk sprinkle  cardamom powder and kishmish. 

Thus New year brings with it hope and coverage for all humanity with the firm belief and strengthens our the mind   and body with different flavor of life.

11th April 2013

MAMA

Wishing  all my readers and friends a Happy Ugadi and Gudi Padwa.

Friendship is a Blessing!

It is by chance we met . . .by choice we became friends.

Friendship “is a feeling of affection between two like minded persons. 

Friendship should be supportive throughout one’s life. Some people make friends at an early age and continue their friendship forever. Having a best friend is a huge bonus in life, the bond between the best friends is so special and so important to all of us.

A True Friendships is-

Respect one another and show this by being openly and mutually supportive.

Relationship based on  equal give and take relationship.

Based on trust, if you are breaking a friend’s trust, the friendship may be hard to salvage.

Be there through thick and thin as long as that is how you feel as a true friend.

If your friend is going through a crisis tell your friend that "Whatever you decide or need, I am there for you." If the need is, to talk stay honest, but upbeat and positive.

Enjoyment of each others company...

The ability to be oneself,express one's feeling,and make mistakes without fear of judgement.

Real friends inspire and push each other rather than drag each other down.

Honesty,perhaps in situation where it may be difficult to others to speak. 

                        Breaking a friendship    

    Is difficult thing to do, make sure that your friend understands why you are ending it? Friends they always know all the inner details of your life it is like picking up a book and knowing exactly where you left it off.

When your friendship is little shaky, don’t say that you are busy

this is something common. Try to get in touch, When it comes to your friend some way to keep your friendship is inviting your for a cup of coffee is a great idea or sending an e-mail is a great communication tool.

 When breaking up with your friend, see the root cause behind you two. May be the lack of support during your rough time.

Negative reactions for your good news may be disappointed you. Gossiping from your behind is may be the few reasons.

It takes two to start and maintain relationship but only one to end it. Dwell on the positive memory if things are out of control, it’s the time you to say “Goodbye”.

If your friendship does end, remain yourself -that not every friendship lasts forever including yours it does not mean that you are incapable of friendship or one or both of you did something wrong and try to analyze your friendship.

 Cherish your memories and allow yourself to move on with others as you move on.

MAMA

Friendship is like a delicate as a glass, once broken it cannot be fixed.