Sri-Ramnavami is dedicated to Lord Rama, the incarnation of Lord Vishnu. It occurs on the ninth day (navami) of the Chaitra month (the first month according to Hindu calendar). The festival commemorates the birth of Rama, who is remembered as righteous and mighty king and an incarnation of God on earth to fight the unreligious elements. This festival is held in high regard not only in India but also at all those countries where people of Hindu religion exist. This festival is celebrated with immense enthusiasm in Ayodhya, the birthplace of Shree Ram and in various other places in the country. In Ayodhya, a special Rathyatra (chariot procession) is taken out on this occasion, which is attended, by thousands of Ram devotees.
On Ramnavami, the devotees of Lord Ram observe whole day fast. It is said that fasting on this day helps one attain salvation. On this occasion, some of the devotees prefer to have a fasting with satvik food while many go for nirahar (without food) or nirjal (without water) fast. Those who go for the first kind of food are allowed eating potato, fruits, dairy items and rock salt (sendha namak) and are probhibited from eating any food that is considered adulterated according to Hindu shastra (texts). In our Ramnavami recipes section, we have given few traditional Ramnavami recipes based on these ingredients, which are not only very easy to make but extremely scrumptious to taste. We have given here two such scrumptious Ramnavami recipe, give a look…
Food Recipes For Ramnavmi
Sabudane Ki Kheer
Ingredients
1 litre Milk
1 cup Sugar
1 cup Water
1 cup Sago (Sabudana)
1 tbsp Cashew nut
1 tbsp Raisins
Method
Wash and drain Sabudana and keep it aside.
When it gets soft, add to boiling milk.
Boil milk till it thickens.
After the milk has become dense, dissolve the sugar in water and add to the milk.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and other raisins.
Refrigerate and serve after half an hour.
Aalu Ki Subzi (Potato Curry)
Ingredients
3 potatoes (Boiled, peeled and thick sliced)
1 tsp Ghee
2-3 green Chilies (Chopped)
Sendha Namak (Rock Salt)
1/2 cup dhaniya/Cilantro leaves (Finely chopped)
Method
Heat the pan.
Add ghee in the pan.
After a minute add green Chilies and let them crackle.
Now add potatoes and salt.
Mix and Fry well.
Add water in accordance with the quantity of curry you want
Add dhaniya leaves for garnishing.
Serve with Roti / puri.
