Happy Sri Rama Navami :)

When I was working in a school (in Bengaluru), I tasted kosambari and Muskmelon (kharbuja) panaka on Sri Rama Navami Day. I liked them and they are quite different from our Rama Navami dishes. I have already posted what we make in Andhra and Telangana on Sri Rama Navami (vada pappu, panakam and pulihora or mango rice). I asked one of my ex-coleagues how to make kosambari and muskmelon panaka to share with you :)
Let's see how to make them..

                                                  


Kosambari                                                                                                                                                                                                                  


                                    

What you need:

Skinned green gram (yellow moong dal)-1 cup
Grated carrot-2 tablespoons
Finely chopped green cucumber-2 tablespoons
Grated raw mango-1tablespoon
Grated fresh coconut-1 tablespoon
Finely chopped green chilly-1
Chopped coriander leaves-1 tablespoon
Salt to taste                                                           

 Preparation:

1. Soak the green gram for half an hour in water and drain it.
2. Take a mixing bowl and add the soaked green gram, grated carrot, chopped cucumber, grated raw mango, chopped chilly and coriander leaves.
3. Add salt to taste before serving and mix them well.

        The colourful and healthy kosambari is ready to serve now which helps to cool our body in summer.

  Note: You can also add lime juice instead of raw mango. If you want, you can season the salad by   adding a few mustard seeds, skinned black gram, a pinch of hing and a few curry leaves to one teaspoon of hot       oil.


Musk Melon Panakam:

Musk melon is rich in fiber, potassium, vitamin A and C. It improves our immune system and is also good for the skin.


                                                 

What you need:
Ripe musk melon-1
Grated jaggery-1/4 a cup
Cardamom powder-a pinch
Water-4 cups
Preparation:

 1. Wash and cut the musk melon. Deseed it and squeese the pulp into juice with your palm in a container. 

 2. Add the grated jaggery (remove the impurities if any), cardamom powder and water to the musk melon        and stir it till the jaggery melts.

     The delicious musk melon panaka is ready to serve now :)

Note: You can also add one tablespoon of lime juice to this drink. You can dry the melon seeds and use them in sweets like motichoor laddoo.

Fried Rice and Aloo Koorma with Onion Ritha

Fried Rice

Ingredients:

Basmathi rice-2 cups
Mixed vegetables (cubed carrot, fresh corn and fresh peas)-1 cup
Garam masala-1 tablespoon
Ghee-4 tablespoons
Salt- 1 tablespoon

Method:

4. 1.Wash and cook the rice with 4 cups of water (not too soft). Let the rice cool.
5. 2. Boil the vegetables and keep them aside.
6. 3. Heat the ghee in a pan on medium flame.
7. 4. Add the mixed vegetables and fry for three minutes on low flame.
8. 5. Add salt and garam masala, rice and mix well. Turn off the stove and serve hot.

Note: Garnish the rice with chopped spring onions. I didn’t have them when I was preparing this meal.

Aloo Koorma

Ingredients:

Boiled and cubed potatoes-2 cups
Dry chilly powder-1 teaspoon
Turmeric powder-a pinch (optional)

For grinding:

Tomatoes-2 small sized
Chopped onions-2
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Cashew nuts or sasame seeds or dry or fresh coconut (I have used cashews)
Curd-1 cup
Coriander leaves-a few
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

1. Heat the oil in a pan and add the ground paste.
2. Fry until it turns brown in colour and add the boiled potatoes.
3. Stir well and add the turmeric powder, chilly powder and salt.
4. Add ¼ cup of water and cook on medium flame.
5. Add the garam masala and stir well. Turn off the stove and add the curd and garnish with chopped coriander leaves.

Onion Ritha

Ingredients:

Finely chopped onions-2
Chopped green chillies-2
Chopped coriander leaves-a few
Salt-1/4 teaspoon
Home made Curd (yogurt)-1 cup

Method:

1. Take a big bowl.
2. Add the chopped onions, green chillies, coriander leaves and salt.
3. Add the curd and mix well.
4. Simple and delicious onion ritha is now ready…
5. Serve it with the pulav or fried rice or rotis.

Thiranga Ritha (Tri -coloured Vegetable Salad)

26th January 1950 is one of the most important days in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. In this day India became a totally republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, the 26th of January was decreed a national holiday and has been recognized and celebrated as the Republic Day of India, ever since.

The Indian flag was designed as a symbol of freedom. The late Prime Minister Jawaharlal Nehru called it "a flag not only of freedom for ourselves, but a symbol of freedom to all people." The flag, as you can see, is a horizontal tricolor in equal proportion of deep saffron on the top, white in the middle and dark green at the bottom. The ratio of the width to the length of the flag is 2:3. At the center of the white band, is a wheel in navy blue color that indicates the Dharma Chakra (the wheel of law), in the Sarnath Lion Capital. Its diameter approximates the width of the white band and it has 24 spokes. The saffron stands for courage, sacrifice and the spirit of renunciation; the white, for purity and truth; and the green for faith and fertility. more...

Grated carrot, chopped onions and fresh coriander in curd or yogurt…

This is my submission for the event of "Vegetable of the week" & " Theme of the week" hosted by Pooja of http://creativepooja.blogspot.com/

Ingredients:

Fresh curd or yogurt-1 cup
Chopped onions-1
Grated carrot-2 tablespoons
Chopped fresh coriander leaves-2 tablespoons
Pepper- ¼ teaspoon
Salt-1/4 teaspon

Method:

1. Transfer the curd into a container and mix with the grated carrot, chopped onions and coriander leaves.
2. Mix it with the salt and pepper and serve it with pulav or fried rice or rotis.