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.
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:
- 1 finely chopped cabbage
- 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
- finely chopped coriander leaves
- 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
- 2 tsp oil
- pinch of hing or Aasafotedia
- salt to taste
- Jaggery to taste
- In a microwave bowl, cook the cabbage.
- 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.
- Next, add the cabbage, salt, ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
- Fry for a few minutes until all of them get mixed well.
- Add jaggery to taste.
- 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. :)
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. :)
- 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
- 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.
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.
- 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
- 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.
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.
I also visited the fruit and vegetable market.
Clean roads, tall buildings and the city getting ready for Christmas.
The court and the state house.
The hotel where I stayed in Guatemala City.
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.
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.
After a hectic and memorable trip, I am back home in the US. I have read all your messages and will reply to each one as soon as I have some time. The main goal of this visit was the 80th Sahasra Chandra Darshana function for my Dad. It was a grand celebration. I will post details and pictures of same.
Places I visited during this visit are:
1. Mantralaya to see our Beloved Rayaru
2. Bichale where our Rayaru spent time with Sree Appanacharyaru
3. Mulabaghalu – The place of our Sree Sripada Rajaru
4. Kamadhenu Kshetra – An amazing place in Banagalore
5. Several temples in Bangalore
Our Lord Venkateshwara decided not to give darshana for us. We couldn’t visit Tirupathi because of the ongoing problems in Andra Pradesh. Hopefully, during our next visit, Lord Venkateshwara will show us some mercy and bless us with his darshana.
I will post details about all the places I visited.
Once again, thanks for all your messages. I am humbled by the responses and emails I receive on a daily basis. I did convey all your wishes to my Dad as well.
P.S: I was hoping to talk to many of you in Bangalore. Because of time constraint I couldn’t do that. I apologize for the same.
Ms. Veena Sree has provided the lyrics for Lakshmi Venkatesha Aaruthi Song. Thanks Veena. Attached below are the lyrics in Kannada and English.
Lakshmi Venkatesha AAruthi song
Pankaja mukhiyarellaru bandu
Lakshmi venkata ramaNanigaaruthi ettheere | |
Acchariyinda bhoomiya thandavage |
Hecchaada ukkina kambhadindali banda
Narasimhanigaaruti ettheere | |
Vaamana roopili daanave beDi
Premade koDaliya piDidavage |
Raamachandranaagi dashashiranaa konda
Sree krishNanigaaruti ettheere | |
Batthale nintaa bouddhavataarage
Uttama hayavannEridage |
Bhakthara salahuva purandara viThalage
Muttaideyaraaruti ettheere | |
(Sree Puranda Daasaru)
It has been a long and tiring few weeks. Long and tiring due to too much travel for work. From the past 6 weeks, I have been traveling continuously. There are not too many flight options to Pennsylvania, so have to drive almost 150 miles. And I just dislike driving. However, one advantage of driving is I can pack my lunches and dinners. So, the weekend is spent mostly preparing all kinds of rice dishes, upma, chapathis, parathas, and vegetables.
I usually make all vegetables with Palyada Pudi. The recipe is almost similar to Vangibath Powder, which is posted here:
However, this time I was tired of eating the same. So, decided to make a slight change and the recipe was just so delicious. You all know what I do when something tastes good, right? Take pictures and post it. So, here is the recipe for the same. You can make this on Thursday’s and other days you are fasting since it has no onion or garlic.
- 4 potatoes washed, boiled and cubed
- 2 Capsicum/Bell Peppers chopped into big peices
- 2 large tomatoes finely chopped
- 1/4 bunch coriander leaves
- 2 tsp crushed dried fenugreek leaves – Kasuri Methi ( you can use fresh as well)
- 1 tsp Red chilli powder
- 1/2 tsp coriander powder
- 1 tsp Garam Masala Powder ( Homemade – See link above)
- For seasoning – Oil, mustard seeds, Jeera, Turmeric
- Salt to taste
- Boil potatoes in pressure cooker with skin. When it is cool, remove skin and chop into big pieces.
- Chop capsicum. Microwave them until tender
- Heat oil in a pan, add mustard seeds, Jeera, Turmeric.
- Next, add tomato and fry until it becomes soft and like a paste.
- Add red chilli powder, coriander powder, fry for a few minutes
- Now, add capsicum, potatoes and mix well. Add salt.
- Add crushed dried fenugreek leaves – Kasuri Methi, add garam masala.
- Once all the vegetables are combined, add finally chopped coriander leaves.
- Serve with chapathis and Yogurt
The vegetable is spicy, tasty and goes very well with chapathi and yogurt. If you don’t like too much spice, reduce the amount of red chiili powder.