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Shri Rama Navami

Ram Navami is festival celebrated by the Hindus. This festival is celebrated to mark the birth of Lord Rama. Lord Rama was the son of King Dasharath. Lord Rama restored peace and Dharma by defeating the demon king Ravana.

On this auspicious day of Ram Navami, which is the ninth day of the Vasantha Navaratri (Navaratri of the Spring Season) we serve Kosambari which is a snack dish made out of soaked lentils cucumber and coconut, Neer Mor which is watery buttermilk with herbs and spices and Panagam which is a sweet drink made of jaggery and cardamom.

I am posting the above mentioned recipes and hope you all have a blessed year ahead with the grace of Lord Shri Rama.

आपदम्-अपहर्तारम् दातारं सर्व संपदां

Apadam-apahartAram dAtAram sarva sampadAm
लोकाभिरामं श्रीरामम्  भूयो भूयो नमाम्यहम् ॥

lokAbhirAmam shrIramAm bhooyo bhooyo namAmyaham
आर्तानामार्तिहन्तारम् भीतानां भीतिनाशनं

ArtAnAmArtihantAram bheetAnAm bheeti-nAshanam
द्विषतां कालदण्डं तं रामचन्द्रं नमाम्यहम्  ॥

dvishatAm kAladanDam tam rAmchandram namAmyaham
सन्नद्धःकवची खड्गी चापबाणधरो युवा

sannaddhah kavachI khaDgI chApabANadharo yuvA
गच्छन् ममाग्रतो नित्यं रामः पातु सलक्ष्मणः ॥

gachchan mamagrato nityam rAmah pAtu salakshmaNah 
नमः कोदण्डहस्ताय संधीकृत-शराय च 

namah kodanDa-hastAya sandhIkruta-sharAya cha
खण्डीताखिल-दैत्याय रामापायन्-निवारिणे  ॥

khaNDItAkhila-daityAya rAmApAyan-nivAriNe
रामाय रामभद्राय रामचन्द्राय वेधसे 

rAmAya rAmabhadrAya ramachandrAya vedhase
रघुनाथाय नाथाय सीतायाः पतये नमः ॥

raghunAthAya nAthAya seetAyah pataye namah
अग्रतः पृष्ठतश्र्चैव पार्श्र्वतश्र्च महाबलौ 

agratah prushThataschaiva pArsvatascha mahAbalau

आकर्णपूर्ण-धन्वानौ रक्षेतां रामलक्षमणौ ॥ 

AkarNapoorNa-dhanvAnou rakshetAm rAmalakshmaNau

Source: Nandini

               Kosambari

Kosambari is a snack dish made out of soaked lentils, cucumber and coconut along with some seasoning and tempering.

Ingredients:

Moong dal - 1/2 cup

Chana Dal - 2 tbsp

Freshly grated coconut - 1/3rd cup

Mini seedless cucumbers - 2 (Finely Chopped)

For Seasoning:

Ghee - 2 tsp

Mustard seeds - A few

Asafoetida - A pinch

Salt - To taste

Curry leaves - A few

Cilantro - Finely Chopped - 1 tbsp

Method:

• Soak the chana dal and Moong dal for 2 hours and drain off the water completely.

• In a big bowl, combine the 2 dals, add finely chopped cucumber and the grated coconut and salt.

• Prepare the tempering with the ghee, mustard seeds, asafoetida and the curry leaves. Allow the tempering to cool and then add it in the bowl.
• Combine all the ingredients well and Kosambari is ready for Neivedyam.

             Neer Mor

Neer Mor is watery buttermilk with herbs and spices.

Ingredients:

Curd - 1 cups

Water - 2 cups

Salt - To taste

Ginger - Grated - 1 tbsp (You can even use powdered ginger)

Curry Leaves - A few

Asafoetida / Hing - 2 pinches

Cilantro - Finely chopped - 2 tbsp

Tempering of mustard in 2 tsp ghee (optional)

Method:

• Whisk together the curd and the water well so that it gets frothy.

• Add the rest of the ingredients and whisk it in really well.
• Add the tempering only after it has cooled down completely.
• Neer Mor is Ready For Neivedyam.

           Panagam

Panagam is a sweet drink made of water, lime/lemon juice, jaggery and cardamom.

Ingredients:

Juice of lemon - 1 tbsp

Water - 2 cups

Grated / Powdered Jaggery - 1/4th cup

Grated Ginger / Powdered Ginger - 2 tsp

Powdered Cardamom - 1/4th tsp

Method:

• Dissolve the jaggery in the water.

• To this add the ginger, cardamom and lemon juice.
• Panagam is ready to be served.

Notes:

• Always add the tempering once it has cooled down completely as none of these dishes involve cooking with heat.
• Make sure you have fresh ingredients for an authentic taste. Even if you do not have you can improvise with the things available in your pantry.
• You can substitute brown sugar for jaggery.

Ramaya Ramabhadraya Ramachandraya Vedase !

Raghunathaya Nadhaya Sithayaha pathaye namaha !!

Cardamom Cupcakes with Dulce de Leche Frosting

I grew up with guinea pigs and remember each of them with great affection. Benji arrived when I was three and I confided in him whenever I had a rift with my parents. Ginger and Pepper came next. Ginger was a mild mannered calico; Pepper, a jumpy red head. Over the course of their courtship, Ginger gave birth to 34 offspring. Every few months, we found the couple curled up with a new batch of babies. Our last guinea pig, Lola, had pink eyes. Her long white fur arched in the air and then descended over her body like water springing out of a fountain.

After living with guinea pigs (a dog, and other animals), I've come to believe that life is lived the fullest with a pet. When I started to look for a condo, I wrote off buildings that prohibited animals. Several months after getting the keys to my new place, I decided to buy a guinea pig. Part of me longed for a dog. But I traveled off and on for work at the time and felt a dog would be lonely.

I spent the week before Easter in my hometown. Before running errands one day, I stopped by the pet store to see if it sold guinea pigs. I found a dozen or so eating pellets in open cages. When I peered in to select one among them, they ricocheted to the corners of their pen like stray pool balls. The closer I got, the more the poor critters wanted to flee. I felt unnerved and rejected.

Just to the right of their cage was a tiny, very blond bunny. Its posture was straight and its eyes steady. When I walked up to its cage, it seemed totally unaffected. It had things to do and wasn’t going to be distracted by a gawking human. I was mesmerized by its confident, content attitude. I handed over $15 to take her home. When I asked the clerks if the bunny was a girl or a boy, they flipped it over, examined its crotch, and said, “Hmmm. We think she’s a girl.” That’s how my adventure with Honey began.

After six plus years, I've learned that living with a bunny is wonder and a commitment. Over the years, Honey has grown into a strawberry blonde boo with cream colored stenciling around her eyes and noise. She has a white beaver-shaped tail and tummy that she keeps impeccably clean. Her fur is softer than silk and there is nothing more therapeutic than petting her at the end of a long day. Like a dog, she comes running when I call her name (unless she's cross with me or  has other plans). She loves children. She loves family. She loves life.Like Peter Rabbit, Honey gets into all kinds of scrapes. She loves bananas and managed to jump into a plate of honey I had resting in my lap because she smelled a banana I had in my other hand. For a split second, her feet were mired in the sticky substance. Then she jumped off the plate, sat on her hind legs behind the couch, and flung her paws in the air hoping that she could flick off the honey. When I tried to whip her paws with a moisten towel, she hid behind an arm chair.

Living with Honey is like living with an animate saw. She chews on everything - furniture, plaster, my favorite books, wires - except her chew toys. It took me a while to realize that she was nestling between the wall and the bedspread (pictured above) because it allowed her to gnaw on the elegant cloth. Despite the fact that I give her three meals a day, plenty of hay, and snacks. And provide her with chew toys?

When I see depictions of rabbits this time of year, I just shake my head. They're shown as mild-mannered, sometimes even docile, and eager to deliver treats to children. If I handed Honey Bear a basket with candy to distribute, she would rustle through the contents, chew a hole in the bottom, and then leave the scene to take a nap.

CARDAMOM CUPCAKES WITH DULCE DE LECHE FROSTINGPayasm (mung dhal pudding) is my favorite South Indian dessert. It combines jaggery, cardamom, coconut milk, and cashew nuts. These cupcake reflect many of its flavors. Try tucking a few in your Easter basket this year.

INGREDIENTS

For cake:Dede Wilson's recipe for yellow cake
2 teaspoons ground cardamom
For frosting and garnish:
1/4 cup raw cashew nuts
1 (8 ounce) package cream cheese
1 1/2 cups dulce de leche
1/3 cup coconut milk1 1/2 cups powdered sugar, sifted

INSTRUCTIONS

Heat the oven to 300. Roast cashew nuts for 10 minutes or until golden brown. Cool and chop very finely.

Increase oven heat to 350.

Prepare the cake batter as directed. Add the ground cardamom to the creamed butter (with the vanilla). Bake as 24 cupcakes.

Beat the cream cheese on medium speed until smooth. Add the dulce de leche and coconut milk. Beat until smooth.

Add the powdered sugar and beat on low until just incorporated. Increase speed to medium and beat until creamy.

Pipe the frosting onto the cupcakes. Sprinkle with chopped cashew nuts.