I have been cooking and collecting recipes from almost 2 decades. I found a diary which I was using while studying my engineering in 1985. My Mysore Ajji( Mom’s Mom), is an amazing cook. She is 90 years old and is in Mysore even now. I had written down many recipes from her. So, without much delay here comes Mysore Ajji’s Gojju. I have modified the recipe to use tamarind paste instead of traditional way of soaking tamarind in water and extracting the juice.
Ingredients for grinding:
- 1 1/2 tsp channa dal
- 1 1/2 tsp urad dal
- 5-6 red chillies
- 3 tsp sesame seeds or White yellu
- 2 tsp Methi seeds
- 6 tsp coconut ( dry or fresh)
Ingredients for Gojju:
- Tamarind paste one big spoon
- 1/2 Cucumber chopped
- 6 tsp brown sugar
- 1 tsp mustard seeds
- pinch of hing
- 1 /2 tsp haldi
- 5-6 curry leaves
In one tsp oil roast all the ingredients listed for grinding. Grind these into a thick paste. Microwave the cucumber until soft. Next, in a thick pan, add oil. When it is hot, add mustard seeds, hing, curry leaves, and haldi. Next, add the cucumber, and the tamarind paste and let it boil. Finally, add the ground mixture and boil for another 7-8 minutes. Serve with Pongal or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.
This is yet another classic piece written by Shri Purandara Darasaru. Here are the lyrics for this great piece of song:
Updated lyrics provided by Ms. Bhavana Damle.
ರಾಗ: ಹಂಸಧ್ವನಿ ತಾಳ:ಆದಿ ರಚನೆ: ಶ್ರೀ ಪುರಂದರದಾಸರು
ಗಜವದನ ಬೇಡುವೆ | ಗೌರೀತನಯ
ತ್ರಿಜಗವಂದಿತನೆ ಸುಜನರ ಪೊರೆವನೆ ||ಪ||
ಮೂಷಿಕವಾಹನ ಮುನಿಜನಪ್ರೇಮ ||೧||
ಮೋದದಿ ನಿನ್ನಯ ಪಾದವ ತೋರೋ
ಸಾಧುವಂದಿತನೆ ಆದರದಿಂದಲಿ ||೨||
ಸರಸಿಜನಾಭ ಶ್ರೀ ಪುರಂದರವಿಠಲನ
ನಿರುತ ನೆನೆಯುವಂತೆ ದಯ ಮಾಡೋ ||೩||
gajavadana bEDuve | gourItanaya
trijagavaMditane sujanara porevane ||pa||
mUShikavAhana munijanaprEma ||1||
mOdadi ninnaya pAdava tOrO
sAdhuvaMditane AdaradiMdali ||2||
sarasijanAbha shrI puraMdaraviThalana
niruta neneyuvaMte daya mADO ||3||
गजवदन बॆडुवे । गौरीतनय
त्रिजगवंदितने सुजनर पोरेवने ॥प॥
मूषिकवाहन मुनिजनप्रॆम ॥१॥
मॊददि निन्नय पादव तॊरॊ
साधुवंदितने आदरदिंदलि ॥२॥
सरसिजनाभ श्री पुरंदरविठलन
निरुत नेनेयुवंते दय माडॊ ॥३॥
I have been using a free software called Baraha to write Kannada in English and using the normal keyboard. Within just a few minutes after you download the software you are ready to start using the program. It’s so easy. I use this software to write emails to my Mother-in-law in Bangalore.
I am also using this to write all the lyrics I am adding in my web log as well. This software isn’t just for Kannada, you can also write Devanagari, Tamil, Telugu, Malayalam, Gujarati and many other languages. I have tested my lyrics with Kannada & Devanagari. Copy all the lyrics from this weblog and paste it in the bottom half of the software, and click on the Convert toolbar button. Its really fun and easy. If you are having any problems using this software, just reply to this thread. I will help you. :)
Here is a screen shot of Shri Mahalakshmi Ashtakam lyrics written in Baraha:
And here it is in Devanagari script:
This simple prayer is very ancient and has been chanted by generations for solving all their problems. This is one of the most popular Lakshmi stotras.
namastEstu mahAmAye shrIpIThe surapUjite
shaMkhacakra gadAhaste mahAlakShmi namostu te
namaste garuDA rUDhe kolAsura bhayankari
sarvapApa hare dEvi mahAlakShmi namostu te
sarvajne sarva varade sarva duShTabhayakari
sarvaduHkha hare dEvi mahAlakShmi namostu te
siddhi buddhi prade dEvi bhukti mukti pradAyini
mantramUrte sadA dEvi mahAlakShmi namostu te
Adyantarahite dEvi Adishakti maheshvari
yogajne yoga sambhUte mahAlakShmi namostu te
sthUla sUkShma mahAraudre mahAshakti mahodare
mahApApahare dEvi mahAlakShmi namostu te
padmAsana sthite dEvi para brahma svarUpiNi
parameshi jaganmAtaH mahAlakShmi namostu te
shvetAmbaradhare dEvi nAnAlaNkAra bhUShite
jagatsthite jaganmAtaH mahAlakShmi namostu te
mahAlakShmyaShTakaM stotraM yaH paThed bhakti mAnnaraH
sarva siddhi mavApnoti rAjyaM prApnoti sarvadA
ekakAle paThEnnityaM mahApApa vinAshanam
dvikAlaM yaH paThEnnityaM dhanadhAnya samanvitaH
trikAlaM yaH paThEnnityaM mahAshatru vinAshanam
mahAlakShmIr bhavEnnityaM prasannA varadA shubhA
iti shrI mahalakshmyashtakam saMpUrNam
An apple a day keeps the Doctor away right? There is scientific evidence that It has been found that eating apples helps to reduce blood cholesterol, improve bowel function, reduce risk of stroke, prostate cancer, Type II diabetes and asthma. This is due to the fiber and phytonutrients present in the apples.
Bananas on the other hand, provide both energy and nutrition without fat. They are also a good source of vitamin C, vitamin B6, potassium and dietary fiber.
So, why not combine both of them and get all the benefits. So, here comes the recipe for a simple Apple Banana Shake, which really keeps you full for a long time. On days when I have had a heavy lunch, I just drink one glass of this shake and go to bed.
Low fat milk or 2% Milk or even Plain water – 1/2 cup
Apples – 2
Bananas – 2
Sugar -3 tsp or as per taste ( I used Splenda 3 pkts)
Ground cardamom/Elachi powder- 1/4 tsp
- Cut the apples into small pieces removing the seeds.
- Cut the Bananas also into big chunks.
- Combine ingredients in blender; cover and blend until smooth.
- Sprinkle with cardamom.
- You can also add 2 scoops of Vanilla Ice Cream instead of milk or water. That also tastes really good.
We had been to the Sri Shiva Vishnu Temple(Greenbelt, Maryland) in our area today for the Sri Satyanarayana Pooje. It was done in the evening at 6.30 p.m. There were more than 500 people and the temple was filled. It was so nice doing the pooje with so many people, and in the temple.
Link to Sri Shiva Vishnu Temple is:
For every family who performed the pooje, the temple gave Sri Satyanarayana Idol, the booklet which contains the slokas and the story, 2 bananas and one laddu as prasada.
The pooje also brought back so many memories back from home. My Brother-in-law does the pooje every month in his house. The whole family meets in his house for this pooje. We also plan our visit so that we are there for the Sri Satyanarayana pooje at his house.
Sri Satyanarayana Pooje is a ritual performed by Hindus before/on any major occasion like marriage, house warming ceremony etc. It can also be performed on any day for any reason.
The Sri Satyanarayana Pooje is usually done on the Poornima or Hunnime or Full Moon day of every month. It is also done on special occasions and during times of achievements as an offering of gratitude to the Lord.
I will post the procedure to perform this pooje, all the slokas as well as the story in the next couple of days.
Until than, here is the picture we had taken in my Brother-in-law’s house during the pooje and the elaborate, delicious Authentic Madhwa lunch.
Click on the pictures below to see a bigger images.
Here are some pictures taken before and after doing the Pooje at my brother-in-laws house warming in Bangalore.
Preparation for the pooje
After the pooje
During any special occasion in our Madhwa houses, we are supposed to make 2 Kosambaris. One from Channa dal or kadale bele, and the other from Split Moong Dal or Hesaru bele. In our family what we do instead of making 2 Kosambari’s is to mix a tsp of Channa dal or Kadale bele to the Hesaru Bele Kosambari.
So, here comes the recipe for the Kosambari:
- Split Moong dal or Hesaru bele and 1 tsp Channa dal or Kadale bele soaked in water for 3-4 hours
- 1 Cucumber finely chopped, remove the seeds
- Cilantro finely chopped
- 6 tsp fresh Coconut, finely grated
- Lemon Juice to taste
- Salt to taste
- 1 tsp oil, mustard seeds, pinch of hing and 2-3 finely chopped green chillies for seasoning.
Drain the water from the soaked dal. Make sure there isn’t any water at all. Now mix Cucumber, Coconut, Cilantro, Salt and Lemon Juice.
In a small pan, heat oil, add mustard seeds, hing and green chillies. Mix it with the Kosambari and serve.
Today being Thanksgiving holiday, and of course Tulasi Habba, I decided to do something new. I also had to be a bit choosy on what I prepare since it was also Thursday, and Tulasi Pooje. So, it was No Onion, No Garlic, No Carrot, and No Tomato either.
I looked for one of my oldest diaries I used as a teenager. This diary has traveled with me all the way from India to Dubai, UAE to Maryland, USA. Amazing isn’t it? I had collected recipes from all sources and all people, even from my Mysore Ajji, who is 90 years old now. Just going through the diary brought back so many good memories.
I couldn’t wait and took a picture of the diary. So here is the picture of my diary.
From the diary which had many many recipes, I choose Sweet Pongal, Khara Pongal, Gojju and Cucumber Kosambari. I will post the recipes for these and all the other recipes I have soon.
Every weekday coming up with new recipes for lunch is really tiring for me. I just don’t like to think of what to do everyday in the morning. So, while shopping over the weekend, I try to get as many items as possible. This weekend, I had brought all kinds of canned beans. One of those was this White Canned Beans from Goya.
This tasted so good, and trust me I was able to make this Sabzi in less than 15 minutes. So, without much delay here comes the picture as well as the recipe for White Beans Sabzi.
- 15.5 oz Goya White Canned Beans drained and rinsed
- 1 potato
- 1 capsicum
- 1 onion
- 1 tomato
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp curry powder
- Cilantro for garnishing
- Salt to taste
Method: Wash and drain the canned beans. This is to remove the excess sodium which isn’t good for us. Finely chop all the vegetables to the same size so that they cook evenly. In the microwave cook the potato and capsicum.
In a pan, add oil and a tsp of Jeera and Haldi(Turmeric). Next add the onion and fry until they turn translucent. Next add the tomato, red chilli powder, curry powder, and coriander powder. Fry for a few minutes. Next add the drained white beans, and the cooked potato and capsicum. Add salt and a few drops of water to get the gravy consistency. Cook for another 4-5 minutes and finally garnish with finely chopped Cilantro. Enjoy with Chapathi.
Yesterday, my cousin Parthima sent me an email with the link for listening to Dasara Keerthnaegalu on radio 24 hrs online. I couldn’t wait and put my ear phones and listened to the songs for almost 2 hours at work. It was so nice to listen to something which makes your mind and heart at peace.
The site also mentions that they are trying to convert all the dasara songs from kannada to English.
So, without much delay here is the link for you to listen online 24 hrs to the most popular haridasa songs.
This sabzi is an all time favorite of my daughter. You can eat this with bread, chapathi or even poori. Sprouts are so good for health, you can eat it raw, cooked. You can make many varieties with sprouts; usli, add it to salad or make this sabzi.
- 2 cups sprouted green gram
- 2 finely chopped potatoes
- 3 grated carrots
- 2 finely chopped capsicum
- 2 tsp chilli powder
- 2 tsp coriander powder
- 1/2 bunch finely chopped coriander
Grind to a fine paste all the below ingredients:
- 1 onion
- 2 cloves of garlic
- 3/4 cup freshly grated coconut
- pinch of cinnamon
- 2 small tomatoes or 2 tsp tomato paste
- 2 inch grated ginger
- Pressure cook sprouted beans, carrots, potatoes, and capsicum.
- Grind all ingredients listed above into a fine paste.
- In a pan, heat 2 tsp oil. Add 1 tsp jeera, haldi.
- Now add the ground paste and fry for 4-5 minutes until the raw smell of the onion goes away.
- Add red chilli powder, coriander powder and fry for another 3-4 minutes.
- Now add the cooked vegetables and turn the heat low and allow all the ingredients to mix well for another 15 minutes.
- Finally, add the chopped coriander.
- Server this with bread, chapathi or even poori.
Here is a link if you want to know how to make green gram sprouts.
- Making Sprouts