This Sunday we had Satsangha of our Beloved Rayaru at Ms. Vandhana’s house. Satsangha has become an event which I look forward for every single month. The pooja, the prayer,  the bond we have with each and every family cannot be described in words. Each one of us have become so close that I feel that they are my sisters. Like I said, it is an unbelievable bond and to know each and every one of them has utmost devotion towards our beloved Rayaru is just amazing.

During this satsangha at Ms. Vandhana’s house, we were all stumped by two amazing food items, something very new for most of us and really really tasty. A pressure cooked lemon pickle which I will post soon, and this amazing and tasty pan.

Ms. Vandhana was kind enough to allow me to record the recipe, and here I am posting it as is. Thanks Vandhana for the amazing pan recipe. Hope this recipe is now going to reach every nook and corner that this blog reaches as well.

Ingredients:

  1. 5 Betel leaves – torn into small bits
  2. 2 tablespoon regular supari, or triveni supari
  3. 1 spoon roasted saunf, or commonly called as fennel seeds, or Badi Saunf
  4. Little honey to bind together
  5. Roasted Coconut
  6. Gulkhand – optional

Method:

  1. Mix all of them together
  2. Serve after a scrumptious meal.

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