Ram Navami Festive special
Celebrate Ram Navami with these simple, delicious, and sattvik recipes that are perfect for bhog, fasting, or festive meals. Enjoy the crisp and protein-packed Brown Chana Dal Cutlets, full of flavor and perfect as a healthy snack. Indulge in the divine sweetness of Sweet Coconut Rice, made with jaggery, fresh coconut, and fragrant spices. And don’t forget to stay refreshed with a cooling Watermelon Coconut Juice, a hydrating blend ideal for hot days and fasting. These wholesome dishes are made without onion and garlic, keeping them light, nourishing, and spiritually uplifting.
Sweet coconut rice
Ingredients:
1 cup Basmati rice (washed & soaked for 20 minutes)
1 cup grated fresh coconut
3/4 cup jaggery (or sugar, adjust as needed)
2 cups water
2 tbsp ghee
3-4 green cardamoms (crushed)
Whole cardamon 4
Cloves 2
1/4 cup cashews chopped
1/4 cup almonds (sliced)
1 tbsp raisins
1 pinch saffron (soaked in 2 tbsp warm water/milk)
Steps:
1) Cook the rice: In a pan, boil water and add rice on medium heat until soft but not mushy. Fluff the rice and keep it aside. Also add cardamon and cloves 2-3.
2) Prepare the Jaggery Syrup: In another pan, heat 1/4 cup water and dissolve the jaggery on low flame. Once melted, strain it to remove impurities.
3) In a large pan, heat remaining ghee and fry cashews, almonds, raisins until golden along with cardamon. Add grated coconut and sauté for 2 minutes. Add cooked rice and cook for 5 mins. Pour in the jaggery syrup and mix well., saffron water/milk and cardamom. Gently mix and let it cook for 2-3 minutes on low flame until flavours blend and moisture to evaporate.
Serve & Garnish: Garnish with extra dry fruits and a few coconut shreds.
Watermelon coconut juice
Ingredients:
1 big bowl chopped watermelon (seedless)
1/2 big bowl fresh coconut water
2 tsp lemon juice (optional)
60-80ml tbsp honey or jaggery syrup (adjust sweetness)
1/2 tsp black salt (for extra flavor)
1 tsp dry mint
Steps:
Blend: Add watermelon chunks to a blender and blend until smooth and other ingredients other then coconut water.
Strain (Optional): If you prefer a smoother drink, strain the juice using a sieve.
Mix: In a large jug, mix the watermelon juice with coconut water. Adjust the required flavours.
Chill & Serve: Add ice cubes and serve chilled in a glass.
Garnish & Serve: Garnish with mint leaves or watermelon slices on the rim or salt red chill powder.
Brown chana cutlet
Ingredients:
1 cup boiled kala chana (brown chana) (soaked overnight & boiled)
1 cup boiled potato
2 tbsp singhare (besan) flour (or kuttu flour for fasting)
1-2 green chilies (finely chopped)
½ tsp cumin powder (jeera powder)
½ tsp sendha namak (rock salt)
½ tsp chaat powder
½ tsp red chilly powder
½ tsp dhaniya powder
1 tbsp fresh coriander leaves (chopped)
2-4 tbsp oil (for shallow frying)
Steps:
1)Prepare the mix by adding all the ingredients.
2)Mix well and shape into small tikkis (round patties).
3)Cook the tikkis by heating oil in a pan.
4)Place the tikkis and cook on medium flame until golden brown on both sides. Flip carefully and cook evenly.
Serve hot with vrat-friendly chutney (coconut chutney or mint chutney, or sweet yogurt).
