Sri Rama Navami Prasad | ಶ್ರೀ ರಾಮನವಮಿ ಪ್ರಸಾದ ಪಾನಕ ,ಕೋಸಂಬರಿ, ನೀರು ಮಜ್ಜಿಗೆ |#Manipal Kitchen |
Channel: Manipal Kitchen
Date: 21/04/2021

#IndianRecipe #Homefood #Cooking
Sri Rama Navami Prasad | ಶ್ರೀ ರಾಮನವಮಿ ಪ್ರಸಾದ ಪಾನಕ ,ಕೋಸಂಬರಿ, ನೀರು ಮಜ್ಜಿಗೆ |#Manipal Kitchen |
Moong dal cucumber carrot kosambari is prepared daily as well in some homes as it is a weight loss as well as a healthy salad . All the 3 veggies are so healthy and in combination with moong dal and coconut and seasoning it will taste awesome.   Today being ramnavami I would like to share this recipe here:
INGREDIENTS:
1. Moong dal - 1/4 cup
2. Fresh coconut - 1/2 cup
3. Green chili chopped -2
4.  Dissolved hing - 1 tsp (mild)
5. Salt - as needed
6. Lemon juice - 2 tsp
7. Chopped coriander leaves - as needed
8. Grated carrots - 2/3 cup
9. Chopped cucumber - around - 1 cup (1 medium )
INGREDIENTS OF SEASONING:
1. Cooking oil - 2 tsp
2. Byadgi chili pieces- 1 chili broken into pieces
3. Curry leaves - a few
PROCEDURE: Wash and grate carrots, chop cucumber and grate coconut and keep it aside.  Wash and soak moong dal for about 2 hours and drain water and transfer to a sieve so that all water is drained off. Transfer to a wide bowl.  Add coconut, chopped green chili, hing water, salt, lemon juice  and the seasoning, coriander leaves and mix well till combined and juicy. Add grated carrots as well and mix well and spread well all over.  Squeeze the chopped cucumber and just spread it on the bowl on top of the dish.  Just mix how much ever is needed and serve as shown.  Later on mix while serving and the yummy moong dal, carrot, cucumber kosambari is ready to serve.
 NEER MAJJIGE:
Majjige is buttermilk and NeerMajjige is prepared diluted by adding water as needed and seasoning it accordingly.
INGREDIENTS OF NEER MAJJIGE:
1. Curds - 200 ml
2. Hing water - 1 tsp (mild)
3. Chopped coriander leaves - as needed  
INGREDIENTS OF MASALA:
1. Green chili -1
2. Ginger - 1/3 " piece
3. Curry leaves - a few
4. Salt - as needed
INGREDIENTS OF SEASONING:
1. Cooking oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Byadgi chili pieces- a few
4. Curry leaves - a few
PROCEDURE: We will prepare masala to prepare neer majjige.  For that add green chili, curry leaves, ginger and salt to mortar and pestle and crush well and transfer it to a bowl.  Add water to wash off the residue from the mortar and pestle and transfer it to the masala bowl and mix well till combined and keep it aside.    To a blender bowl add curds and pulse it well. Transfer it to  bowl.  Add water and adjust consistency. Pass the masala through a sieve and hold it above the buttermilk bowl.  Squeeze the residue in the sieve. Add hing water 1 tsp (mild) as  shown in the vide. Place a small pan with 2 tsp cooking oil in it on low flame.  On heating, add mustard seeds and when it crackles, add byadgi chili and curry leaves and on cooling, season it to Neer majjige" .  Now it is ready to serve.
 BELLADA PANAKA:       
Panaka is nothing but lemon juice but this is by adding jaggery, and so is called by the name "Bellada panaka". We add   cardamom powder, pepper powder and salt and saffron strings for flavour and colour.  Here goes the recipe:
INGREDIENTS OF PANAKA:1. Water - 250 ml
2. Organic Jaggery - 1/2 cup
3. Lemon juice - 2 tsp
4. Salt - a pinch
5. Cardamom powder - 1/2 tsp
6. Pepper powder - 1/3 tsp
7. Saffron strings - a few dissolved in water
PROCEDURE:Add 250ml water to organic jaggery of 1/2 cup and keep it aside.  After an hour pass it through a sieve and transfer to a wide bowl.    Pulse musk melon pieces in mixie and add this to jaggery solution. Add lemon juice, cardamom powder, pepper powder and also saffron water and give a good mix.  "Bellada panaka is ready to relish.  Yum Yum       



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