Archive for the ‘Authentic Madhwa Recipes’ Category

Bitter Gourd Fritters – Hagalakayi Bajji

We had brought Bitter Gourd – Hagalakayi last week during our regular visit to the Indian Store. As always, I prepared

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju ( Not prepared during festivals).

I also decided to do a small experiment and prepare Bitter Gourd Fritters – Hagalakayi Bajji, as I had eaten these when I was in Dubai. It was tasty, bitter and yummy. So, enjoy the recipe for Bitter Gourd Fritters – Hagalakayi Bajji. I prepared simple Tomato Saaru -Rasam and this went well with it. Yummy Yum.

hagalakayi-bajji

Ingredients:

  • 2 tsp Rice flour
  • 2 tsp Gram flour
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • Pinch of Hing
  • Salt to taste
  • Oil for frying
  • 1 Bitter Gourd

Method:

  1. Wash and slice the bitter gourd into thin slices. See image above.
  2. To this slices, mix all the ingredients except for oil.
  3. Mix well with just a few drops of water.
  4. It has to stick to the bitter gourd.
  5. Heat oil, and on low heat fry these slices on low flame.
  6. These will turn crunchy.
  7. Serve with your favorite Rice and Saaru.

 

Sandige Huli Recipe

As I mentioned in my previous post, My Husband and I visited Bangalore, India for his Nephews marriage. During the Devera Samaradhane pooje, the typical Madhwa Recipes were prepared. That’s when I asked my Husband to record the recipe for Sandige Huli, which was so yummy. So, attached below is the recipe from the Cook called Mr. Balakrishna Bhatt.

sandige-huli

Enjoy, will post the recipe as well soon.

 

ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Winter Melon Majjige Huli

I was surprised to see that I hadn’t posted my most favorite dish ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli. Yesterday, when we went to H-Mart we brought ಬೂದ ಕುಂಬಳಕಾಯಿ Winter Melon, ಸಿಹಿ ಕುಂಬಳಕಾಯಿ Sweet pumpkin and many more Indian vegetables. My Husband wanted to eat ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli, so here comes the recipe for the same.

Ingredients:

  • 1/2 ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon washed, peeled and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 8-10 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 2 tsp coriander seeds
  • 4 tsp fresh coconut or dry coconut
  • 4 tsp Channa dal soaked in water
  • 1 inch fresh Ginger coriander leaves
  • 5-6 springs fresh
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste

Method:

  1. Cook ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, corainder seeds, Channa dal, coriander leaves, and ginger majjige-huil-ingre
  3. Beat the yogurt so it is smooth
  4. Make the seasoning and now add  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon.
  5. When the  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon is cooked, add the ground mixture
  6. Let it boil for 3-4 minutes. Now add beaten yogurt and salt to tastemajjige-huli
  7. Serve with Rice.

IMG_0974[1]

Atma-Shatakam by Sri Adi Shankaracharya

TBlock2

Composer: Sri Adi Shankaracharya
Contributor: Ms. Bhavana Damle

ಮನೋ ಬುಧ್ಯಹಂಕಾರ ಚಿತ್ತಾನಿ ನಾಹಂ
ನ ಚ ಶ್ರೋತ್ರ ಜಿಹ್ವೆ ನ ಚ ಘ್ರಾಣ ನೇತ್ರೆ |
ನ ಚ ವ್ಯೋಮ ಭೂಮಿರ್ನ ತೇಜೋ ನ ವಾಯುಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಚ ಪ್ರಾಣ ಸಂಜ್ಞೋ ನ ವೈ ಪಂಚವಾಯುಃ
ನ ವಾ ಸಪ್ತಧಾತುರ್ನ ವಾ ಪಂಚಕೋಶಾಃ |
ನ ವಾಕ್ಪಾಣಿ ಪಾದೌ ನ ಚೋಪಸ್ಥ ಪಾಯೂ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಮೇ ದ್ವೇಷರಾಗೌ ನ ಮೇ ಲೋಭಮೋಹೋ
ಮದೋ ನೈವ ಮೇ ನೈವ ಮಾತ್ಸರ್ಯಭಾವಃ |
ನ ಧರ್ಮೋ ನ ಚಾರ್ಥೋ ನ ಕಾಮೋ ನ ಮೋಕ್ಷಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಪುಣ್ಯಂ ನ ಪಾಪಂ ನ ಸೌಖ್ಯಂ ನ ದುಃಖಂ
ನ ಮಂತ್ರೋ ನ ತೀರ್ಥಂ ನ ವೇದಾ ನ ಯಜ್ಞಃ |
ಅಹಂ ಭೋಜನಂ ನೈವ ಭೋಜ್ಯಂ ನ ಭೋಕ್ತಾ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಮೃತ್ಯು ರ್ನ ಶಂಕಾ ನ ಮೇ ಜಾತಿ ಭೇದಃ
ಪಿತಾ ನೈವ ಮೇ ನೈವ ಮಾತಾ ನ ಜನ್ಮಃ |
ನ ಬಂಧುರ್ನ ಮಿತ್ರಂ ಗುರುರ್ನೈವ ಶಿಷ್ಯಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಅಹಂ ನಿರ್ವಿಕಲ್ಪೋ ನಿರಾಕಾರ ರೂಪೋ
ವಿಭುರ್ವ್ಯಾಪ್ಯ ಸರ್ವತ್ರ ಸರ್ವೇಂದ್ರಿಯಾಣಾಂ |
ಸದಾ ಮೇ ಸಮತ್ವಂ ನ ಮುಕ್ತಿರ್ನ ಬಂಧಃ |
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

manO budhyahaMkAra cittAni nAhaM
na ca SrOtra jihve na ca GrANa nEtre |
na ca vyOma BUmirna tEjO na vAyuH
cidAnaMda rUpaH SivOhaM SivOhaM ||

na cha prANa saMj~jO na vai paMcavAyuH
na vA saptadhAturna vA paMcakOSAH |
na vAkpANi pAdau na cOpastha pAyU
cidAnaMda rUpaH SivOhaM SivOhaM ||

na mE dvESharAgau na mE lOBamOhO
madO naiva mE naiva mAtsaryaBAvaH |
na dharmO na cArthO na kAmO na mOkShaH
cidAnaMda rUpaH SivOhaM SivOhaM ||

na puNyaM na pApaM na sauKyaM na duHKaM
na maMtrO na tIrthaM na vEdA na yaj~jaH |
ahaM BOjanaM naiva BOjyaM na BOktA
cidAnaMda rUpaH SivOhaM SivOhaM ||

na mRutyu rna SaMkA na mE jAti BEdaH
pitA naiva mE naiva mAtA na janmaH |
na baMdhurna mitraM gururnaiva SiShyaH
cidAnaMda rUpaH SivOhaM SivOhaM ||

ahaM nirvikalpO nirAkAra rUpO
viBurvyApya sarvatra sarvEMdriyANAM |
sadA mE samatvaM na muktirna baMdhaH |
cidAnaMda rUpaH SivOhaM SivOhaM ||

Bhajeham Bhajeham Bhajeham Shivoham Lyrics

lord-shiva

Lyrics on Lord Shiva

Contributor: Ms. Bhavana Damle

ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ
ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಪ್ರಸೀದ ಪ್ರಭೋ ಸರ್ವಭೂತಾದಿವಾಸಂ
ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ
ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಓಂಕಾರಮೂಲಂ ತುರೀಯಂ ಮಹೇಶಂ
ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ

ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಓಂ ನಮಃ ಶಿವಾಯ ಓಂ ನಮಃ ಶಿವಾಯ ||

bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

prasIda prabhO sarvabhUtAdivAsaM
bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

OMkAramUlaM turIyaM mahEshaM
bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

OM namaH shivAya OM namaH shivAya |||

Rasam Powder – ಸಾರಿನ ಪುಡಿ – Saarina Pudi Recipe

Rasam or Saaru ಸಾರು as it is called in Kannada is very commonly prepared in our houses. Especially in South India, and in all my relatives  houses Rasam or Saaru is prepared almost everyday. Maybe it is in other household also, I don’t know. Since many of you have been asking for this, below is the recipe. This is the recipe I got from my Mysore Ajji. Thanks, Ajji.

Saarina-Pudi

Attached below is the recipe for authentic Rasam or Saaru powder prepared in our household. Please note, if someone is having dry cough make sure you prepare this when they are away. Especially frying Red Chillies is extremely strong.

Ingredients:

  1. Coriander Seeds (ಕೊತಂಬರಿ ಬೀಜ ) – 1 cup
  2. Red Chillies (ಮೆಣಸಿನ ಕಾಯಿ )- 1 cup ( use 1/2 cup Byadagi and 1/2 cup Guntur). This gives a nice red color and will also be spicy.
  3. Whole Black Pepper (ಮೆಣಸು)- 1/8 cup ( use less if you want less spice)
  4. Cumin Seeds (ಜೀರಿಗೆ )- 1/8 cup
  5. Methi Seeds (ಮೆಂಥ್ಯ)- 1/8 cup
  6. Mustard Seeds (ಸಾಸಿವೆ )- 1/8 cup
  7. Hing-Asafotedia (ಇಂಗು )- 1 tsp

Method:

  1. Fry each and every ingredient listed above separately with very little oil.
  2. Once all are fried, let it cool. Grind to a fine powder.
  3. Strain the powder once or twice.
  4. And grind again.
  5. You will have finely ground fresh aromatic Rasam Powder – Saarina Pudi

Saaru

P.S: ಮೈಸೂರ್ ಅಜ್ಜಿ ಪ್ರಕಾರ ಎಲ್ಲ ಬೇರೆ ಬೇರೆಯಾಗಿ ಹುರಿದು ನುಣ್ಣಗೆ ಕುಟ್ಟ ಬೇಕು.

Cabbage Pudi Palya

Stay tuned for several posts the next few days. After hectic travel the past 3 weeks, I have taken several days off from work. I needed this break really bad. Hope you will enjoy each and every post.

I had posted the recipe for Cabbage Palya sometime in 2012. It is quick, simple and can be done in minutes. The recipe for the same is posted here.

This second version of Cabbage Pudi Palya is also an amazing dish, and can be done in minutes. Anytime you wish not to use Coconut for health reasons, this Cabbage Pudi Palya comes to the rescue. You can serve this with Chapathi, Jolada Rotti, or simple plain rice also.

cabbage-pudi-palya

This Cabbage Pudi Palya requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:

Ingredients:

  1. 1 finely chopped cabbage
  2. 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
  3. finely chopped coriander leaves
  4. 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  5. 2 tsp oil
  6. pinch of hing or Aasafotedia
  7. salt to taste
  8. Jaggery to taste

Method:

  1. In a microwave bowl, cook the cabbage.
  2. Next, in a pan, add the oil. When the oil is hot enough add the mustard seeds and jeera. When it starts spluttering all over your stove, add the haldi, hing and curry leaves.
  3. Next, add the cabbage, salt, ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
  4. Fry for a few minutes until all of them get mixed well.
  5. Add jaggery to taste.
  6. Finally, add the finely chopped coriander leaves.

Serve with rice, chapathi or jolada roti. I had to make two vegetables since my Daughter Sneha doesn’t like Cabbage. So, Potato, capsicum palya for her. :)

cabbage-pudi-palya

ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer

Yesterday being Dwadashi, I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. I never liked any sweet dish prepared with Milk when I was young. Never even tried eating it. So, this was the very first time I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer and it was yummy and delicious. You can completely make it a vegan dish by using Almond Milk and any non-flavored oil.

You see three bowls since our daughter is home for Christmas break. However, she ate 1 spoon and said she didn’t like the ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. We finished her share also. :)

seeme-akki-payasa

Ingredients:

  • 1 cup ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • 2 cups milk or almond milk
  • 1 and 1/2 cup Sugar
  • Dry fruits like Raising, Pistachios, Almonds, Cardamom
  • Finely ground cardamom seeds
  • 2 tsp Ghee or any non-flavored oil
  • 2-3 strands Kesari – Saffron soaked in warm milk

Method:

  • Wash and soak ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • If you don’t have time, you can microwave the soaked ಸೀಮೆಅಕ್ಕಿ – Sabhudana for 2-3 minutes
  • Keep it aside for an hour so the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft to the touch
  • If you wish, you can pressure cook the ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • I cooked it on stove top with 2 cups of milk.
  • When the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft, add sugar. Let it boil for 10-15 minutes
  • Add soaked saffron
  • Fry all the dry fruits in another pan and add to the cooked ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • Finally, add Finely ground cardamom seeds
  • Serve warm or cold.

seeme-akki-payasa

ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma

akki-tari-uppittu

One of the best and most delicious ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma I have eaten is by my Mysore Ajji. Ajji used to make this quite often when we visited her. She used several vegetables like potatoes, capsicum, peas and avarekalu. Ajji had some magic in her hands, which made this so very delicious. As always, this ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma never should be prepared with Onion. The strong smell of onion over powers the taste of ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma.

Many ways of preparing the ಅಕ್ಕಿತರಿ  – RiceRava. You need to fry the rice until it is warm to the touch. Next, when it is cooled down, grind to a coarse consistency in your dry grinder. Strain the rice so the fine powder is eliminated. Use this powder for making Akki Rotti. And the thick ಅಕ್ಕಿತರಿ  – RiceRava for making this ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma.

Ingredients:

  • 1 Cup ಅಕ್ಕಿತರಿ  – RiceRava
  • 2 Cup Vegetables like Potatoes, Capsicum, Peas, Avarekalu or Edamame. ( I used capsicum and Edamame)
  • 1 spring coriander leaves
  • 1 spring curry leaves
  • Green chillies and Red chillies to taste
  • For seasoning – Oil, mustard seeds, Jeera, Channa dal, urad dal, and Hing ( No Turmeric)
  • 4-5 tsp freshly grated coconut

Method:

  • If you have just prepared the ಅಕ್ಕಿತರಿ – RiceRava no need to fry it again. If not, take a thick bottom pan and fry the ಅಕ್ಕಿತರಿ – RiceRava until it is warm. Just like we do for plain upma.
  • Take this out on a plate.
  • In the same pan, add oil and finish the seasoning. Add curry leaves, green chillies and red chillies.
  • Next, add all vegetables. Add 3 cups water and let it come to a boil so the vegetables cook properly.
  • Once the vegetables are cooked, add salt, ಅಕ್ಕಿತರಿ – RiceRava and mix properly.
  • Cover the pan, and reduce the heat to medium.
  • Let the ಅಕ್ಕಿತರಿ – RiceRava cook. When done, add grated coconut and freshly chopped coriander leaves.
  • If you wish, you can add lemon.
  • Serve hot.

akki-tari-uppittu

Visit to Guatemala

I visited Guatemala last week for work. I was in this country for 4 days and had a chance to take a taxi ride and see the City for nearly 4 hours. Guatemala – means Land of Trees. And yes, it is indeed a Land of Trees. The city is covered entirely with mountains, and it has three active volcanoes.

I took some pictures of the city. Take a look.

guatemala-visit1

I also visited the fruit and vegetable market.

guatemala-visit2

Clean roads, tall buildings and the city getting ready for Christmas.

pic1

pic2

guatemala-visit3

guatemala-visit4

guatemala-visit5

The court and the state house.

guatemala-visit6

The hotel where I stayed in Guatemala City.

GuatemalaHotel

The airport.

Guatemala-airport

Guatemala is a meat eating place. People didn’t even know what vegetarian means. It was hard to explain in English what I needed since it is a Spanish speaking country. Anyway, I tried to eat as little as possible, and it was mostly salad, bread, soup.

guatemala-food

 
Even though it was a short trip, I enjoyed the place. The people are amazing and very nice. If you get a chance, definitely visit Guatemala.

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