Ram Navami Spread ... Sprouted Green Gram Usli , Raw Mango, cucumber ,Chanadhal Kosambari, Huli Avalakki , Nimbe hannina paanaka with saffron n Chibda harshale ( Musk Melon Rasayana on a plantain leaf
Sprouted Green Gram Usli with Ground Masala
- Sprouted Green Gram - 2 cups
- Grated coconut-1/2 cup
- Green chillies- 3 or according to the taste
- Hing/Asafoetida- 2 pinch
- Coriander leaves- 1 fist
- Salt to taste
Seasoning
- Oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves-1 sprig
- Hing-a pinch
Garnishing
Method
Cook sprouted green gram in little water till soft but not mushy .
Grind grated coconut, hing, coriander leaves, green chillies n salt to a little coarse paste .
Ina kadai add oil, splutter mustard n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked sprouted green gram n mix well . switch off and add lime juice
Raw Mango, Cucumber ,Chanadhal Kosambari,
- Chana Dhal - 1 tblsp
- Chopped Green chillies...3
- Finely chopped Cucumber,without skin ..1 cup
- Chopped Raw Mango with skin .. 1/2 cup
- Grated coconut.. 2 tsp
Seasoning
- Oil ...2 tsp
- Mustard seeds: 1/2 tsp
- Hing /Asafoetida -a pinch
- Curry leaves-1 sprig
Garnishing
- chopped coriander leaves -2 tsp
- Salt: to taste
Method:
Soak chana dhal in water for about an hour n drain the water completely .. keep aside ..
In a bowl add chana dhal, chopped cucumber,chopped raw mango , chopped green chillies, grated coconut , salt , chopped coriander leaves n mix thoroughly.
Give the seasoning and mix well .
Huli Avalakki ( Tangy Phova )
- Thick Phova ..2 cup's
- Tamarind...lemon size
- Jaggery marble size..2
To grind
- Grated coconut... 1/2 cup
- Mustard seeds.1/2 tsp
- Cumin seeds..1 tsp
- Dry red chilly ..4
- Salt to taste
Seasoning
- Oil ..2 tsp
- Mustard seeds..1/2 tsp
- Urid dhal..1 tsp
- Groundnuts..2 tsp
- Curry leaves..1 sprig
Method
Wash n soak thick phova in just enough water for about 10 mts ... dont add much water as it will become mushy ..see to it that each grain is separate n soft but not mushy when touched .
Soak tamarind n jaggery in very little water for about 20 mts , let the jaggery dissolve . squeeze well the tamarind n discard the residue ..keep aside the tamarind extract jaggery water .
Grind grated coconut , mustard seeds, cumin seeds , dry red chilly n salt to a fine powder without adding water .
Add the ground masala to the tamarind jaggery water , mix well .. add the soaked phova n mix well again .
Nimbe Hannina Panaka
- Water – 6 cup's
- Lemon – 2
- Sugar – 6 tsp or according to the sweetness .
- Salt – 3 to 5 pinches
- Cardamom Powder – 1/2 tsp
- Edible Camphor – 2 pinch
- Saffron strands – 1/2 tsp
Method
Soak Saffron strands in 1/4 th cup water for 20 mts .
In a vessel add water, lime juice , sugar , cardamom powder , edible camphor powder n saffron strands mix well . ... keep so for 10 mts so that all the flavour sets in ...
Serve chilled .
Chibbada Harshale (Muskmelon Rasayana )
- Thick coconut Milk freshly made or canned ones -1 cup
- Muskmelon -1
- Grated Jaggery -1/4th cup or according to the taste
- Powdered Cardamom -1/2 tsp
- Thin Phovu/Beaten rice -1/2 cup
Method
Grind grated coconut n squeeze out thick milk of it ..
peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...
Add the squeezed muskmelon in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..
