Archive for October, 2008

Tulasi Pooje Slokas


This year Tulasi Habba is on November 23rd 2015. More details can be found here at my blog:

1. Tulasi Habba

Tulasi Praathane

namah tulasi kalyaaNi namo vishhnu priye shubhe |
namo moksha pradaayike devi namaH sampatpradaayike ||

Tulasige Namaskara

Yanmule sarva thirthani yanmadye sarva devatha |
yadagre sarva vedashcha Tulasi thvam namam mayham ||

Tulasi Dyana

dyayescha tulasim devim shyamam kamala lochanam
prasannam panmakalhara varabhaya chaturbhuja
kiritahara keyura kundaladi vibushitam
dhavalankusha samyuktam nishedushim

Tulasi Ashhtottara Shatanamavali

om shrii tulasyai namaH
om nandinyai namaH
om devyai namaH
om shikhinyai namaH
om dhAriNyai namaH
om dhAtryai namaH
om sAvitryai namaH
om satyasandhAyai namaH
om kAlahAriNyai namaH
om gauryai namaH
om devagiitAyai namaH
om draviiyasyai namaH
om padminyai namaH
om siitAyai namaH
om rukmiNyai namaH
om priyabhuuShaNAyai namaH
om shreyasyai namaH
om shriimatyai namaH
om mAnyAyai namaH
om gauryai namaH
om gautamArchitAyai namaH
om tretAyai namaH
om tripathagAyai namaH
om tripAdAyai namaH
om traimuurtyai namaH
om jagatrayAyai namaH
om trAsinyai namaH
om gAtrAyai namaH
om gAtriyAyai namaH
om garbhavAriNyai namaH
om shobhanAyai namaH
om samAyai namaH
om dviradAyai namaH
om ArAdyai namaH
om yaGYavidyAyai namaH
om mahAvidyAyai namaH
om guhyavidyAyai namaH
om kAmAxyai namaH
om kulAyai namaH
om shriiyai namaH
om bhuumyai namaH
om bhavitryai namaH
om sAvitryai namaH
om saravedavidAmvarAyai namaH
om sha.nkhinyai namaH
om chakriNyai namaH
om chAriNyai namaH
om chapalexaNAyai namaH
om piitAmbarAyai namaH
om prota somAyai namaH
om saurasAyai namaH
om axiNyai namaH
om ambAyai namaH
om sarasvatyai namaH
om samshrayAyai namaH
om sarva devatyai namaH
om vishvAshrayAyai namaH
om sugandhinyai namaH
om suvAsanAyai namaH
om varadAyai namaH
om sushroNyai namaH
om chandrabhAgAyai namaH
om yamunaapriyAyai namaH
om kAveryai namaH
om maNikarNikAyai namaH
om archinyai namaH
om sthAyinyai namaH
om dAnapradAyai namaH
om dhanavatyai namaH
om sochyamAnasAyai namaH
om shuchinyai namaH
om shreyasyai namaH
om priitichintexaNyai namaH
om vibhuutyai namaH
om aakR^ityai namaH
om aavirbhuutyai namaH
om prabhAvinyai namaH
om gandhinyai namaH
om svarginyai namaH
om gadAyai namaH
om vedyAyai namaH
om prabhAyai namaH
om sArasyai namaH
om sarasivAsAyai namaH
om sarasvatyai namaH
om sharAvatyai namaH
om rasinyai namaH
om kALinyai namaH
om shreyovatyai namaH
om yAmAyai namaH
om brahmapriyAyai namaH
om shyAmasundarAyai namaH
om ratnaruupiNyai namaH
om shamanidhinyai namaH
om shatAnandAyai namaH
om shatadyutaye namaH
om shitikaNThAyai namaH
om prayAyai namaH
om dhAtryai namaH
om shrii vR^indAvanyai namaH
om kR^iShNAyai namaH
om bhaktavatsalAyai namaH
om gopikAkriiDAyai namaH
om harAyai namaH
om amR^itaruupiNyai namaH
om bhuumyai namaH
om shrii kR^iShNakAntAyai namaH
om shrii tulasyai namaH

Shri Tulasi Ashtotra in Sanskrit can be downloaded here:

Bhendekayi-Okra Palya

Okra which has many names like lady’s finger, bendekayi, bhindi, also has many medicinal values as well. To name just a few, it is a good source of Vitamin C, Folic Acid, essential B vitamins as well as magnesium, manganese and potassium. Okra is also high in dietary fibre.

My mom prepared just 3 dishes with Okra, and I loved each one of them; Okra Huli, Gojju and the palya I have here. None of these dishes had onion. So, here comes the easiest of these 3 dishes.


  • 2 lbs Okra
  • 5 tsp Oil
  • 1 tsp each channa dal, urad dal.
  • Hing, haldi, mustrad seeds – 1/4 tsp
  • Red chilli powder and salt to taste.


  1. Wash, and dry completely okra. Make sure it doesn’t have any water at all. I washed and wiped each one of them with a paper towel.
  2. Finely chop the okra as shown below.
  3. Next, in a pan add the oil. When the oil is hot, add mustard seeds, hing and haldi.
  4. When the mustard seeds start to pop, add the urad dal and channa dal.
  5. When they change color, add the finely chopped Okra and start frying.
  6. Keep the heat low, and fry for at least 9-10 minutes.
  7. Make sure the Okra is cooked and than add salt.
  8. Mix well and serve with Roti or Rice.

It takes around 15 minutes to prepare this dish, and serves 3 people. Enjoy this quick, easy and healthy dish with Okra.

Potato Cutlet – Healthy Way

I saw several recipes of Aloo Cutlets on the web. Most had onions and I was looking to make these on a Thursday and so eating onion was a big no no for me. So, I read all the recipes and decided to try my own healthy version, which didn’t involve frying. For a first timer, this was really tasty and was liked very much by my family. They had many suggestions, which I have mentioned at the end as well.


  • 3 large potatoes
  • 4 slices bread
  • 1/4 cup green peas
  • 5 sprigs coriander leaves
  • Red Chilli powder and salt to taste


  1. Boil the potatoes. Remove the skin and grate them.
  2. If you have bread crumbs you can use them, instead I used fresh whole wheat bread. Place the bread in a tray and keep them in an oven for 8-10 minutes at 350 degree. Make sure the bread doesn’t get burnt. Once they are cool, grind them or crush them finely with your hands. I used whole wheat bread, but you can use white bread also.
  3. Next, microwave the peas for 2-3 minutes and crush them.
  4. Now, mix potatoes, bread crumbs, peas, coriander leaves, red chilli powder, and salt.
  5. Shape them to any size you wish or as shown below.

  6. Heat a non stick pan. Add a few drops of oil. Place the cutlets on the pan as shown:

  7. Let them cook, until brown on both sides on a medium heat.
  8. Serve with tomato ketchup or green chutney.

P.S: This recipe takes around 30 minutes to prepare. With the quantity and size I have, it made around 15 cutlets.
Suggestion 1: Make bigger patties and use within burgers.
Suggestion 2: Might taste better with Onions.
Suggestion 3: Can be used within Fillafel also.

Some other recipes for Aloo Tikki:
1. 365 Days of Pure Vegetarian


Treasure of Stotras in Kannada

I saw several referers to my blog from Hariprasad’s blog. I went and checked his blog, and it was just another outstanding blog for those of you who are interested in learning or knowing more about Dvaita Philosophy. He has many pages, and one such page is called Mantra which has most stotras you will need to know in Kannada. Here is a small list of stotras:

Hariprasad also has a Parampare page which has detailed information related to the Tattvavada philosophy of the great, our guru Sri Madhvacharya.

This is truly an amazing blog, check it out.

P.S: Here are the links to stotras in other languages:

Amazing Rangoli of Shri Madhwacharya

My Sister forwarded me an email which had an amazing rangoli drawn of Shri Madhwacharya our Guru. It was drawn by my Sister’s colleague Manju’s Mother-in-Law Smt. Padmini of Coimbatore. I thank both of them for allowing me to share this amazing piece with you all.

And below are the images of Dasara Gombe Habba, the arrangements were done by Manju’s Mother-In-Law Smt. Padmini and Father-In-Law Shri Raghavendran of Coimbatore.

Hayagreeva and the Story

Hayagreeva is a very common sweet dish made in most Madhwa temples, especially in Rayara Matta’s. If you have visited Sode or Sonda, the place of Shri Vadiraja Thirtharu, you sure will know the story of Hayagreeva also.

Lord Hayagriva or Hayavadana is an avatar of Vishnu. He is worshiped as the God of knowledge and wisdom, with a human body and a horse’s head, brilliant white in color, with white garments and seated on a white lotus.

Quote from

Every day, Sri Vâdirâja Tîrtha would offer a sweet dish called Hayagrîva (a preparation consisting of jaggery, almonds, ghee and kaDale (lentil) by keeping it in a tray and holding it on his head while seated (as shown in the image below). The Lord Hayavadana used to take a form of a white horse, and would put his feet at the shoulders of Sri Vâdirâja Tîrtha, eat the sweet, play for some time like a horse, and disappear into the Hayavadana icon. It is said that Sri Vâdiraja Tîrtha would sing the ‘Dashâvatâra-stuti’, set to an ‘ashvaghâTi’ (literally, a horse’s trot) beat, to please the Lord, and the latter Himself would appear and dance when His devotee sang to Him.

Hayagreeva done by most of my relatives including my Mom & Ajji comes close to the taste of Rayara Matta, but never the same. I guess it is the place where we eat food also matters.

Anyway, many of you had asked for this recipe, I had postponed it for a long time. When I talked to my Mom about what she had prepared for Dasara which was also my parents wedding anniversary, she said she had prepared Hayagreeva. My daughter heard and asked me to prepare the same as well. Since this requires lot of ghee, I resist doing such items, but once in a year it is Ok to eat such dishes right? So, here comes the recipe for the same.


  • 1 and 1/2 cup Kadale Bele or Channa dal
  • 2 cups brown sugar or grated jaggery
  • 7 cloves
  • 5-6 kesari or saffron strands dissolved in water.
  • Raisins and cashews as much as you want.
  • 2 tsp Ghasgase or Khus Khus
  • 1/4 cup grated dry coconut
  • 1/2 cup ghee


  1. In 3 tsp ghee fry channa dal until brown.
  2. Put water until all the dal is covered and pressure cook for 4 whistles.
  3. Once the pressure is down, strain all the water from the channa dal.
  4. Transfer this into a pan, and now add jaggery and cook in low heat.
  5. Add the kesari also.
  6. In another pan, add the remaining ghee.
  7. Fry the raisins, cashews, khus khus, cloves and coconut.
  8. Transfer this to the cooked channa dal.
  9. Cover and cook for another 4-5 minutes.

P.S: Once the pressure comes down, it takes around 15 minutes to prepare this dish. Serves 4 people. Now you know why this dish should be eaten just in Rayara Matta or once a year, right?

Rave and Maida Poori

Mr. Venkatesh asked me how to make poori, and I replied saying that my Mom had a special recipe and I would post it soon. So, here comes my Mom’s Poori recipe.


  • 2 cups Maida or All Purpose Flour
  • 1/4 cup fine Sooji or Rave
  • Salt to taste


  1. In a bowl, mix together Maida and Rava.
  2. Add salt and mix well.
  3. Make a firm dough using warm water.
  4. Keep the dough covered for almost 3 hours.
  5. Next, take golf sized balls and roll into small circles.
  6. Let the pooris be a bit on the thick side, since the dough is made of Maida you can roll it our as thin as possible, but don’t do it.
  7. Finally, In a pan, heat oil on Medium heat. Drop poori and fry them until they are done on both side.
  8. Serve with Saagu or tomato chutney or hesaru bele thove or any other Palya.

Mini Pizza Bagel Bites

My daughter was supposed to take Mini Bagels to her Journalism class. I kept telling her that if there are 20 people 2 dozen of these Bagels are quite enough. She being my daughter, kept insisting that I buy 3 dozens. She came back home with 2 dozens, everyone had brought some item, so they couldn’t finish it was her reply.

She said she would prepare these mini pizza bagels. And, to my surprise she had prepared this when I came back from work on Monday. She also took pictures and made a couple for her father and me as well. We all enjoyed these mini pizza’s with Tea. The recipe is simple and requires just 3 ingredients. Give it a try, trust me your kids will love it.


1. Mini bagels, cut in half
2. Grated Mozzarella cheese, finely diced
3. Pizza sauce


  • Place the bagels on a baking tray.
  • On each one of them, spread a spoonful of Pizza Sauce, as shown below:
  • Next, spread the cheese on each one of them.
  • Preheat oven to 400 degrees.
  • Bake in the oven until the cheese melts, and lightly browned.
  • Sprinkle crushed red pepper if your kids like them spicy.

Making these mini bagels takes less than 15 minutes, and you can use any size of bagels here. Is there any Indian dish which can be made in just 3 ingredients? I am not aware of any, do you know? If yes, mind sharing it with the readers?

Sweet Dosa in Minutes

I had mentioned last year about Sweet Dosa. I prepared the same yesterday for Saraswathi Pooja. So, here comes the recipe with minor changes and also pictures.

In a bowl mix 1 cup wheat flour, 1/2 cup rice flour, 1/2 cup maida. Add two cups of brown sugar, 4-5 tbsp coconut, and cardamom, and also cinnamon powder as desired. I also added 1/2 tsp baking soda. Make a batter as you do for Dosa. As shown below:

Heat a non stick pan, apply oil, and spread the dosa batter. When one side is done, turn over the other side as well.

P.S: I prepared a small batch, and it took me less than 20 minutes to prepare 11 dosas. I have a big non-stick pan, and was able to prepare 2 dosas at a time. The heat was medium.

The dosas were sweet, and you could feel the taste of cinnamon and also cardamom. Definitely good to eat once a year. 🙂

Treasure of Stotras in English

I have hit a jackpot, of course it isn’t filled with money, but with slokas and stotras for all Gods and Goddesses in our Hindu religion. Yesterday, I posted about the Stotras in Sanskrit. While browsing the web in the night, I found another treasure for all slokas and stotras and many more in English.

We all have heard and used Wikipedia right? Can you guess what a free encyclopedia would be called for Hindus? It is called Hindupedia.  To quote from their web site about what it is:

Hindupedia, the Hindu Encyclopedia, is devoted to educating the public about all aspects of Hinduism ranging from history and philosophy to current events that impact Hindus. We will strive to hold ourselves to the highest level of integrity and provide a factual and neutral perspective on all topics. On contentious issues, we will strive to present the information from all sides and provide the reader with a holistic view of the issue.

We are the only online Hindu encyclopedia that provides the public with a Hindu perspective on our religion and way of life.

You can browse through the main page and find things you want. However, for most visitors who visit my blog, there is a Stotra page which has lyrics and also meanings as well. Here is a screen shot of part of Vishnu Sahasranama and its meaning in Hindupedia.

So, here are all the links again for Hindupedia.

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