South Indian sweets
Nag panchami is a festival observed by Hindus all over India and in Nepal. There are many legends revolving around the origins of this festival as per Hindu mythology. The basic is that it is a traditional worship of snakes (naga/ cobra) on the fifth day of Lunar month of Shravana according to the Hindu calendar. On the day of this festival, idols of nagas are worshipped with milk, sweets, flowers. The deities of nagas are first bathed with milk and water and then worshipped by reciting mantras.
…..and foods to cherish
It is fun to experiment with recipes from store bought books. Drooling at the photographs and following instructions and measurements to the ‘T’. And then there are borrowed recipes – borrowed from families, friends, aunts, uncles, heirloom recipes.
….A must during festivals!
A South Indian festive menu you know is never complete without a payasam for dessert! And one THE popular payasam is the Paal Payasam..
Semiya kheer or Semiya Payasam, a royal and rich sweet for any festive occasion..
Rasayna, a popular sweet delicacy of Udipi Brahmin cuisine.
Udipi is a small town situated just 60 kms away from Mangalore (a city is South Coastal Karnataka). Udipi is the abode of Lord Krishna. ‘Udipi cuisine’ is said to have developed and perfected in the Udipi Krishna Math (Lord Krishna Temple). Udipi was earlier known as ‘Shivabelli’ and later came to be known as ‘Shivalli’. The Brahmins of Shivalli were known for their Vrata-oriented and health centered cooking. Some traditional recipes were made from ingredients one would not dream of cooking.Chutneys, gojjus were made from even peels or seeds of various fruits and vegetables, like orange peel, cucumber seeds, peels of ridgegourd, bottlegourd and so on.