In Hindu festivals, special dishes are prepared and offered to respective deities, and the seasonal background plays an important role in the celebration. Let me start with Sankranti, which falls in January. the new kharif crop is in and the worship of Surya in the form of Vishnu, and Mother Earth (or Bhudevi) in the form of Laxmi are worshipped on the occasion with dishes prepared out of new rice, new pulses, oil seeds, jaggery etc. Thoughout India Pongal, khichadi, undhiyo and sweets of sesame seeds re eaten. Exchange of jaggery and teel is very common with sugar-cane pieces, turmeric etc., During Yugadi, the summer sets in.
Hence this Hindu new year and Ramanavami are celebrated with cool drinks and pachadi of cucumber and soaked pulses. Shravana is the month of monsoon bloom and dishes of green vegetables, fresh coconuts, bamboo shoots, roots, special leaves and flowers are used. Milk pudding, butter, and curd preparations signify cowherd Krishna's birthday, Krishnashtami. Modakas of fresh coconut, regional varieties of murukku, laddu and kajjaya are thought to be favorites of Ganesh and are offered on Ganesh Chaturthi.
