Archive for May, 2008

karedare barabarade lyrics

My Bangalore ajji, father’s mom taught me this song when I was in 5th grade. I have been singing this from that time. So, here comes the lyrics for all Rayara devotees to sing on Thursday’s.

karedare barabarade guru Raghavendra

vara mantralaya pura mandira tava carana sevakaru karava mugidu || 1||

haridasaru su-svara sammeladi paravashadali bayteredu koogi ||2||

pusharapita kamalesha vithalana dasagresaru ee samayadi ||3||

Here are the lyrics for those of you who know kannada.

Listen to the song here:

http://music.raag.fm/Carnatic_Movies/songs-18605-Daasara_Padagalu-Bombay_Sisters

Yenagu Aane Ranga Lyrics

When my parents visited us in the United States in 1998 and 2001, every Friday after the Lakshmi pooje, we all used to sing all the devara namas. Dad had brought 3 books which had lyrics for all the dasara padagalu.

We just enjoyed doing this with our parents, my sister and I continued the tradition of singing these songs on major festivals. So, here comes the lyrics for one of the most frequently sung Sri Purandara Dasara song.

Yenagu Aane Ranga

P.S: For those of you who want to listen to the song, here is the link Yenagu aane ranga .

1. Download the song here

Quick, Easy, and Crunchy Thengolu

My Mom used to make the most crunchy and crispy Thengolu. The recipe she has is so easy and no matter what, it comes out the same way each and every time. It is the one fried dish I like to prepare since I know it will be over in minutes. Like the saying in Kannada goes” Kumbharange ondu varsha, doneege ondu nimisha”. Oh well, so much for the talking, here is the recipe:


Ingredients:

  1. 3 cups rice flour or Akki hittu
  2. 1 cup urad flour or uddina hittu
  3. 1 and 1/2 tsp Jeera
  4. 1 and 1/2 tsp sesame seeds
  5. pinch of asafotedia or hing
  6. salt to taste
  7. 3 tsp melted butter, I used warm oil instead
  8. Oil for frying

Method:

  • In a big bowl mix all the ingredients from 1-7. The dough should be a little tough, not very hard. Just like chakali dough.
  • Heat oil in your frying pan. Let the oil heat in medium heat.
  • Put the dough in your chakli press, and press the thengolu directly in the pan in circles.
  • I like it golden brown, but when you see that the thengolu looks crunchy, you can take it out of the oil and place in a paper towel. I just don’t like white and soggy thengolu.
  • I should warn you that thengolu drinks oil like water. So, make small batches.

Thengolu2

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