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

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 

• Lime juice-1tsp

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 ..