Archive for the ‘Authentic Madhwa Recipes’ Category

Gowri-Ganesha Festival – September 8th and 9th 2013

The Ganesha festival falls on the fourth day Bhadrapada Masa. That’s why we say “Bhadrapada Shulkada Chauthi Aamdu”. Swarna Gouri Vrata and Ganesha Festival is celebrated on Sunday September 8th 2013 and Monday September 9th 2013 in India.

However, in United States, the festival is celebrated on Sunday September 8th 2013. Both Swarna Gowri Vrata and Ganesha Vrata is on the same day.

As always, check your closet temple to find the correct dates.

An idol of Gowri made of clay is brought two days before the Ganesha festival. Gowri is an incarnation of Parvathi. Gowri Habba, also called as Swarna Gowri Habba is celebrated one day before Ganesha Festival.

The Legend:

Goddess Gowri, while taking shower, created Ganesha out of the mud of and placed him at the entrance of the house. She told him not to allow anyone to enter while she went inside for a bath. Lord Shiva returned home and was stopped by Ganesha at the gate. Shiva became angry and cut off Ganesha’s head. When Gauri came to know of this she was grieved.

Lord Shiva ordered his servants to cut off and bring to him the head of any creature that might be sleeping with its head facing north. The servants went on their mission and found only an elephant in that position. Lord Shiva then joined the elephant’s head onto the body of Ganesha.

Mr. Lakshmisha P, had left a comment here that he had the pdf files for the Swarnagowri vratha puja & katha. Attached below are the links for both the pdf files he has provided.
Thanks so much Me. Lakshmisha for all the support and also the time you have taken to convert this into pdf.

We used to sing at the top of our voice “Ganesha bhanda, kai kadubu tinda, chikka kerele edda, dodda kereli bidda”.

Lord Ganesha is not just worshiped on this day, but is worshiped first in all occasions since he is considered to be the remover of all obstacles, one who brings good luck on new activities or endeavors.

As always links for several resources songs, lyrics and stotras are posted on this blog.

P.S: If you would like to get email updates on when new articles are added, you can subscribe by clicking on the left hand side on the “RSS Feed“. It will take you to a new page, and you can enter your email ID.

And here comes the link which has colorful and many designs for drawing Rangoli

And can any festival be complete without authentic dishes? Here are some recipes posted in this blog:

In case you see the moon on this day, here is the sloka you are supposed to say:

ಚೌತಿ ಚಂದ್ರ ದರ್ಶನ ಅಪವಾದ ಪರಿಹಾರಕ್ಕಾಗಿ

ಸಿಂಹಃ ಪ್ರಸೇನಮವಧೀತ್
ಸಿಂಹೋ ಜೌ0ಬವತಾ ಹತಃ |
ಸುಕುಮಾರಕ ಮಾರೋದಿಃ
ತವಹ್ಯೇಷ ಸ್ಯ್ಮಮಂತಕಃ ||

Simha prasenamavadith
simho jambhuvatha hathah |
sukumaraka marodhihi
thavahyesha syamanthakaha ||

P.S: The above sloka in Kannada is exactly as it is in the Uttaradi Matta Panchanga. Rather than taking a picture, I typed in the words. The English translation is done from the Kannada sloka to the best of my knowledge.

As always no food is prepared with onion or garlic.

Many of you have asked for the Pooja Vidhana of the festival, I do have the book for Ganesha festival, and it is several pages. I had no time at all to translate it into English. So, here is the link for the pooja vidhanas for both Gowri and Ganesha pooja. Hopefully I will have them next year.

P.S:  If you have a scanned copy of the Ganesha Vrata Pooja Vidhana, please share. I can post it here.

How to make Ghee

The only time I buy butter at my place is during Krishna Janmasthami for Lord Krishna. This is the only time I prepare ghee. I had several requests from many who visit the blog asking how to make ghee here in the US. It is quite easy.

1. Buy unsalted butter from your wholesale dealer like Costco.

2. Let the butter sit out of the refrigerator for 3-4 hours until it is soft.

3. Put the butter bars in a thick solid steel container.


4. Turn on the gas stove, and let the butter melt slowly on low heat.

5. Once all the butter is melted, you will see froth forming as shown below.


6. The butter makes sizzling noise as it keeps boiling.

7. Let it boil in low heat until the color changes to brown and the sizzling noise goes away.

8. Leave it to cool and strain the ghee when it is a little bit cool. I didn’t have enough time to strain as I was preparing for all other items, so took a picture as is.


9. The ghee can be used for cooking, lighting lamp, and can be stored for many many months.

10. The taste of home made ghee is just unbelievable.

11. However, eat at your own risk of increasing your cholesterol. :) That’s why I bring Butter/Ghee just once a year.

Mantralaya Getting Ready for Aaradhane

My most favorite place in the world, Mantralaya is getting ready for our beloved Rayaru’s Aaradhane.

Check the link below:

Sabhudani Vada – Gluten Free


I had eaten Sabhudani vada several decades ago. I always wanted to try the same, but for some reason stopped since the vada sucks up so much oil. A few weeks back, for my Daughters birthday which was on Ekadashi I wanted to prepare something which she and a couple of her friends and invitees could eat.

So, I decided to make Sabhudani Vada instead of Sabhudani Khichadi. I was a little bit scared to try this for the first time, but decided to try it anyway. And, anytime you hesitate something always goes wrong. Same thing happened here. I soaked the Sabhudani around 2.00 PM in the afternoon. Even at 6.00 PM a few minutes before the guests were supposed to arrive, the Sabhudani pearls were still hard. So, I put a whole lot of water and microwaved it for 3 minutes. This made the Sabhudani watery. So, made some changes and the Vada’s fried out perfect. So, here are the ingredients and the procedure for the same.


  • 1 cup Sabhudani- Sago
  • 3 large potatoes – peeled, boiled and grated
  • 3 green chillies
  • 1/2 cup peanuts finely ground
  • 1 inch Ginger
  • 1 bunch corainder leaves
  • 10  curry leaves
  • Salt to taste and oil for frying
  • 1/2 cup Channa dal Powder (Besan)


  • Soak Sabhudani/Sago for 8-10 hours.
  • Grate the boiled potatoes
  • Mix all the ingredients along with Besan
  • Make sure you can make patties. water your hands so the sabhudani doesn’t stick to your hands.
  • Deep fry in medium flame, and drain on paper towels
  • Serve immediately
  • As I was frying, the sabhudani vada was disappearing.
  • It was soft inside, crunchy outside.


Sweet Potato Mint Paratha

I prepared this healthy, easy Paratha with very few ingredients. If you don’t have sweet potato, use a regular potato. You can read all the benefits of Flaxseed in the link below:

The link to Sweet Potato Chapathi is posted here:


  • 1 sweet potato or Potato
  • 1 cup Mint/Pudina finely chopped
  • 1 green chilli finely chopped
  • 1 tsp Oil
  • 2 tsps flaxseed powder
  • Salt to taste


  • Peel and Cook the sweet potatoes in microwave until soft as shown below in picture
  • Wash and finely chop Mint/Pudina and 1 green chilli
  • Mix whole wheat flour, salt, oil and 2 tsps Flaxseed Powder
  • Mix the dough. I didn’t need to add any water. If you need just add 1-2 tsp.
  • Make chapathis.
  • Serve with curd, pickle and any mixed vegetable.
  • Quick, easy, delicious and healthy.



ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice – Recipe 2

The second way of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  – Mavinakayi Chitranna. The first method has been posted here. This is quite simple.

This second method is quite tedious, but worth all the extra work. The taste is just amazing. It involved dry grinding and next wet grinding. Maybe if you can do it in one go, easy for you.



  • Cooked  rice ( made from 2 cups raw rice)
  • 1/2 raw grated mango
  • 7-8 red chillies
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 5-6 tsp freshly grated coconut
  • 5-6 tsp dry coconut powder
  • 2 tsp mustard seeds
  • 2 tsp methi seeds
  • 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi,peanuts, pinch of hing,
  • Salt to taste.


  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
  3. Grind this dry masala.
  4. Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
  5. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
  6. Add the finely ground paste.
  7. Fry for a few more minutes.
  8. Now add the rice and gently mix all the ingredients. Add salt as well.
  9. Next, add  coriander leaves. Let the heat be very low.
  10. Turn off the gas and  serve.
  11. Serves 3 people.


Mint Mango Chutney – ಫುದಿನಾ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ


Raw mangoes have become a constant in my house. Just love the flavor of Raw Mango. Made this delicious chutney from the Mint which has started growing in my place.


  1. 1 cup fresh grated coconut
  2. 1/4 cup grated Raw Mango
  3. 10-12 Mint/Pudina leaves
  4. 1/2 bunch coriander leaves
  5. 10 green chillies
  6. 1 inch grated ginger
  7. 1/2 tsp lemon juice
  8. salt to taste, and 1/4 tsp sugar
  9. for seasoning – 1 tsp mustard seeds, 1 tsp urad dal. 1 red chilli, 4 curry leaves, pinch of hing


  1. Grate Raw Mango, and Coconut. Wash the Pudina/Mint.
  2. Now, add all the ingredients from 1-8 and grind to a smooth paste.
  3. Heat a small pan, add 1 tsp oil. Now add all the ingredients mentioned in 9 for seasoning.
  4. Add this seasoning to the chutney, and serve with Idli, Dosa, Poori, chapathi or GundaPongalu


P.S: I didn’t add the seasoning, since didn’t want to eat too much oil.

Bitter Gourd Stir Fry

I am not used to having tons of Bitter Gourd in the Fridge. So, had to make something different. So, decided to experiment with Bitter Gourd Stir Fry. I had eaten this almost 13 years back when in Dubai. My friends at work shared this with me, and it was crunchy, bitter and salty. I just didn’t like it, but ate it by gulping water. I guess, every decade our taste buds change. No idea, but this recipe is going to be a keeper.


  • 3 Bitter Gourd washed and chopped in circles
  • For seasoning: Oil, mustard seeds, jeera, hing, haldi, curry leaves, and red chilli powder


  • Wash and chop the Bitter Gourd in circles. Remove the seeds

  • At this point, I microwaved the Bitter Gourd for 6-7 minutes until they were tender. hagalkayi-fry1

  • In a pan, add oil and when it is hot, mustard seeds, jeera, hing, turmeric powder and curry leaves.

  • Next, add the tender Bitter Gourd ,mix well.hagalkayi-fry2

  • Fry for a few minutes, and when they start turning crunchy add, red chilli powder and salt.hagalkayi-fry3

  • Lower the heat, and let the Bitter Gourd cook until crunchy.hagalkayi-fry4

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು – Bitter Gourd Gojju

My Husband loves ಹಾಗಲಕಾಯಿ – Bitter gourd. We had brought ಹಾಗಲಕಾಯಿ – Bitter gourd from H-Mart, however he completely forgot and brought another huge batch from the Indian store. Now, what do you do with so much ಹಾಗಲಕಾಯಿ- Bitter gourd right? He said he wanted to eat Chapathi with ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju. I was not very inclined to make this with chapathi, and was a bit hesitant. He himself opened my blog, looked at the recipes and started frying the masala, when finally I went to the Kitchen to help him. Anyway, the ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju was just amazing, and so here comes the recipe for ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju.

Ingredients for grinding:

  • 2 tsp channa dal
  • 2 tsp urad dal
  • 5-6 red chillies
  • 3 tsp sesame seeds or White yellu
  • 2 tsp Methi seeds
  • 2 tsp Jeera
  • 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

  • Tamarind paste one big spoon
  • Tomato Paste one big spoon ( for color)
  • 5-6 ಹಾಗಲಕಾಯಿ –  Bitter Gourd chopped evenly
  • 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 ingredients.
  • Microwave the ಹಾಗಲಕಾಯಿ – Bitter gourd until soft.
  • The change I made here was to grind the dry ingredients powder, tamarind paste, tomato paste with little water. ( so, basically ground dry ingredients, and next made it a wet paste)
  • Next, in a thick pan, add oil.
  • When it is hot, add mustard seeds, hing, curry leaves, and haldi.
  • Next, add the ಹಾಗಲಕಾಯಿ – Bitter gourd, and the wet paste and let it boil.
  • Finally, add the ground mixture and boil for another 7-8 minutes. The color as you see below completely changes.
  • Serve with chapathi or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.


P.S:  I didn’t remove the bitterness of the ಹಾಗಲಕಾಯಿ – Bitter Gourd. I like to keep it intact so we can reap all the health benefits. And we both like the bitterness of the vegetable also.

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice

Two ways of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  – Mavinakayi Chitranna. This is the first method. Quite easy, very similar to other rice dishes. I didn’t add ginger, peanuts. Ginger overpowers the taste, and I wanted the taste of raw mango here. You can add it if you wish. Same with peanuts.



  • Cooked  rice
  • 1/2 raw grated mango
  • 4 green chillies slit length wise
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 5-6 tsp freshly grated coconut
  • 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi, red chillies, pinch of hing,
  • Salt to taste.


  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing and haldi. Let the dals roast for a minute.
  3. Next, add green chillies, curry leaves and fry for a few minutes.
  4. Add the finely grated raw mango as shown below.
  5. Fry for a few more minutes. At this point, I also added the fresh grated coconut.
  6. Now add the rice and gently mix all the ingredients. Add salt as well.
  7. Next, add  coriander leaves. Let the heat be very low.
  8. Turn off the gas and  serve.



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