Shri Nandan has sent me the lyrics for several songs last week. I will be posting them one after another the next week. Attached is the lyrics for the lyrics of dasanAgu visheShanagu in Kannada and English.
Archive for May, 2009
Jestha Masa – Greshma Ruthu – May 25th – June 22nd 2009
- June 3rd – Ekadashi
- June 6th – Shripadarajara Punyathithi
- June 7th – Poornima, Vatasavithri Hunnime
- June 19th – Ekadashi
- June 22nd – Amavasya
P.S: Vatasavithri pooja sloka can be found here.
Making traditional chakkali is a big chore. I have seen my Mom and all relatives soaking the rice, and urad dal in water. Drying them, and later taking it to the grinding mill to get the flour. So, the only time I have made Chakkali is when I get the flour from India, usually after our visits.
Mrs. Shwetha Belame, who visits this blog regularly shared this delicious, simple and quick recipe for chakkali last week. It doesn’t require any soaking or grinding. Shwetha also sent me the pictures, but I couldn’t format those properly. So, when I came home for the weekend I thought of trying this recipe since it was so simple and quick. It turned out just awesome, everyone just loved it and it was gone even before the final batch was being fried. Thanks so much Shwetha for this recipe.
Here are the ingredients:
1. 2 cups(20 oz) of
2. 2 tablespoon(~=2oz) of butter
3. 1/4 spoon Jeera
4. salt and red chili power as per your taste
5. 2 tablespoon(~=2oz) of well boiled and mashed Moong dal(hesaru belle)
6. Vegetable oil for deep frying.
Mix all the above ingredients with water about the consistency of chapati dough.
With the chakkali horalu drop the mix directly in the hot oil and deep fry it.
If you are particular about the shape you could make it the traditional way of circular chaculi also.
My Sister-in-Law sent me these pictures of Mantralaya Swamyji performing pooja on Narsimha Jayanthi day @Jayanagar,Bangalore. I thought I would share with you all these pictures. This is the 5th block Rayara Matta which I used to visit everyday when I was in Bangalore. Thanks Radha for sending these.
We always try to cook vegetables with so much spices and masala, that many times the true taste and flavor of the vegetable is almost lost. Especially when you add Onions, the taste takes a completely different route. I guess that’s why Onions and garlic is a big no in Madhwa houses. It might be also due to the strong flavour and smell of that it is not being used.(OK, I am just writing my opinion here, I am sure someone will comment saying I should check with Historians or Big people to find out why we don’t eat Onion or Garlic. :)
Anyway, I make this Caulifower vegetable when there is always a second accompaniment for either Pooris or Chapathis. Because my Daughter doesn’t like eating Cauliflower, Cabbage, eggplant and so many other vegetables in any form. I know, being a vegetarian she doesn’t eat so many vegetables. She will learn when she goes to College. I hope so..
So, in yesterday’s post you saw the recipe for Mango Seekarane. I had prepared Cauliflower Palya alongwith that. Without further delay here is how to prepare the simple, quick and easy Cauliflower Palya.
- 1 full Cauliflower – cut into florets
- For seasoning, Jeera, mustard seeds, Hing, 1 red chillie, 1 green chillie, cilantro and fresh coconut
In a large bowl, put enough water and drop all of the Cauliflower florets. To this add 2 tsp salt and 1 tsp Haldi. Let this come to a boil. I usually use the pressure cooker since it can hold all of the Cauliflower. When the florets are tender, drain the water.
Now, in a pan add 2 tsp oil. Add jeera, mustard seeds, red chiilie, green chillie. Next, add the florets and mix well. If the sale is less, add it to taste.
Finish off by adding cilantro and coconut. Serve with chapathi or Poori or eat it as is.
P.S: This is also good for people who are on a diet. Not much oil, no sugar, not too much salt either. You can also completely avoid coconut if you wish.
Yet another wonderful dish you get to eat during summer. Mangoes are everywhere during summer. There are many varieties prepared from raw and also ripe mangoes. In many houses, Mango Rasayana or seekarane as it is called is prepared as a side dish to eat with either chapathis or pooris.
This week you are seeing many food posts, that is because I am home for a week after finishing a project in Boston. This sunday, I will again be flying to San Francisco for another 4 weeks. So, I wasted no time and prepared several dishes which were favorite to my Husband and my daughter. So, here is how to make this wonderful sweet dish with Mangoes.
- 4 ripe Mangoes
- 2 Bananas
- 1 cup Milk
- 4 cardamoms
- 6 tsp sugar – I used Splenda
Wash the Mangoes. Cut the mangoes on the sides avoiding the seeds. I blended all the ingredients together. If not, you can chop them finely. In most of my relatives house, they squeeze the mangoes. And they don’t use bananas either. I varied this just a little bit.
Put them in a bowl, add finely chooped Bananas also.
To this add milk, sugar and ground cardamom. As I said, I blended all of them together to a fine paste, chilled them and served with Pooris and Cauliflower Palya.
If you don’t like it, just mix all the ingredients and refrigerate and serve them.
Take another look at the yummy Mango Seekarane.
Whether it is a small engagement party, a get together or even a dwadashi or Thursday night when you are not supposed to eat certain items, the most common sweet dish in any Madhwa household is “Pineapple Kesaribath”. This kesaribath is made with tons and tons of ghee. Not so much my liking though. Anyway, I rarely prepare this because of ghee. However, last weekend when we visited Costco for our regular shopping, they had pineapples for just under $3, and my Husband picked one. Most was eaten as is, and whatever was leftover I used to prepare this sweet dish. So, here is what you need to make pineapple kesaribath.
- 2 cups Rava or fine Sooji
- 1 and 1/2 cup Sugar. Use more if you need more sweeter
- Cashews and Raisins ( as mush as you can afford) :) The more the better
- 4 tsp Ghee + 2 tsp Ghee
- 1/4 cup finely chopped pineapples. You can also use canned ones.
- Finely ground cardamom
- Saffron food color a pinch. If you have saffron strands you can use them as well. Soaked in milk.
- In a pan with 2 tsp of ghee fry the rava or sooji on low heat. The house fills with a nice aroma. You need to fry really on low heat for at least 15-20 minutes.
- Next, in a heavy bottom pan add the 3 and 1/2 cups of water and sugar. Let it come to a boil, now add the pineapples and also the saffron.
- When the pineapple is soft, slowly add the rava. While adding the rava, keep stirring the same so that no big lumps are formed.
- When all the rava is completely mixed with the sugar, reduce the flame to low and cover the pan.
- In another pan, fry the cashews and raisins in the remaining ghee.
- Add this to the Kesaribath, mix well.
- When completely done, add also the finely ground cardamom and mix well.
- Serve with Vegetable Upma. Coming next.
- This combination is also called Chow Chow Bath in Bengaluru restaurants.
From the time we moved to Dubai, several years ago, I loved eating Dhokla. I watched with great interest the TV cooking show “Khana Khazana” every Friday by Sanjeev Kapoor. In one of those episodes, I saw him making Dhokla. I tried it and it was a great hit. My Husband loves it, but my daughter doesn’t. I make it regularly now, and 2 weeks back when I had invited a few relatives for Dinner made this again. I made two batches, the spicy version with green chillies, and the plain version with no green chillies for kids. So, here comes the recipe for Dhokla.
- 2 cups Besan
- 2 tsp lemon juice
- 1 tsp sugar
- 1 tsp Baking soda
- 4 green chillies finely chopped
- For garnishing: 2 tsp oil, finely chopped cilantro, 3 tsp cococut, 5-6 curry leaves finely chopped, mustard seeds and pinch of hing
- In a large bowl, mix the besan, green chillies and salt to taste, adding enough water. Mix well so that no lumps are formed.
- Next, grease a pressure cooker pan. When the batter is smooth, add the baking soda. Mix well. It forms bubbles. Pour into the greased pan.
- Pressure cook for 10-15 minutes, just like you do for Idlis.
- In a pan, heat oil. Add all the ingredients except coconut and cilantro.
- Once the Dhokla is cooked completely, switch off the stove and leave it for 10-15 minutes to cool.
- Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
- Now in a glass, add the sugar, lemon juice, 1 or 2 tsp water and mix well. Pour this on the dhokla.
- Finally, sprinkle the seasonings, coconut and cilantro and cut into desired shape.
P.S: Instead of baking soda, you can also use Eno.