Archive for March, 2013

2013- 2014 Important Dates

A new page just below Festivals on the right hand side has been just posted. This has a list of all festivals, ekadashis for 2013-2014. Key links and many more posts will be posted as and when any important festival approached.

If you find any mistakes in dates, leave a comment and I will correct it. All information are based on the Sanskrit Uttaradi Mutta Panchanga. A little bit hard to read Sanskrit. 🙂

Check the link below:

Page Link:

Advertisements

ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Hasi Majjige Huli

Last week when we brought ಪಡುವಲಕಾಯಿ or Snake Gourd, I made two dishes. One was  ಪಡುವಲಕಾಯಿ or Snake Gourd palya, which was posted yesterday. The other was ಪಡುವಲಕಾಯಿ or Snake Gourd ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ .

hasi-majjige-huli

The ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ can be prepared with many other vegetables, you just need to know the procedure. Vegetables like Cucumber, Squash, Seeme Badanekayi etc etc can be used.

Ingredients:

  • 1 ಪಡುವಲಕಾಯಿ or Snake Gourd washed and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 3-4 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 3-4 tsp fresh coconut
  • 3-4 tsp ಪುಟಾಣಿ  ಹುರಿಗಡಲೆ
  • 1/4 tsp Hing
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste

Method:

  1. Cook ಪಡುವಲಕಾಯಿ or Snake Gourd either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, Hing, and ಪುಟಾಣಿ  ಹುರಿಗಡಲೆ
  3. Beat the yogurt so it is smooth
  4. Mix the ground mixture, yogurt, cooked ಪಡುವಲಕಾಯಿ or Snake Gourd.
  5. Add salt to taste.
  6. Make the seasoning and add to the mixture.
  7. Do not heat, this is ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Hasi Majjige Huli
  8. Serve with Rice.

hasi-majjige-huli

Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ

Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ  is my Husbands favorite. Anytime, we go to the Indian store, he buys Snake Gourd – ಪಡುವಲಕಾಯಿ  without fail.  This time I made Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ  and hasi majjige huli. The recipe for hasi majjige huli is coming soon.

paduvalkayi-palya

Ingredients:

* 1 long Snake Gourd – ಪಡುವಲಕಾಯಿ  chopped evenly by removing  the seeds
* 2-3 red chillies
* 1/2 fresh coconut finely grated
* 2-3 sprigs finely chopped cilantro – optional
* for tampering: 1/2 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric, 1 tsp channa dal, 1 tsp urad dal, 2 tsp oil, salt to taste

Method:

* Wash, peel the skin, remove the seeds and chop Snake Gourd – ಪಡುವಲಕಾಯಿ evenly.
* In a pan, add oil. When the oil is heated, add mustard seeds, hing, turmeric, channa dal, urad dal and red chillies.
* When the dal changes color next, add the Snake Gourd – ಪಡುವಲಕಾಯಿ and a few spoons of water. Cover and let it cook. I cooked in the microwave until the Snake Gourd – ಪಡುವಲಕಾಯಿ were very soft and tender.
* When the vegetable is soft, add salt to taste. Mix well.
* Finally, add coconut, and chopped cilantro.
* Serve with rice or even with chapathi.
* Tastes very good with Rasam and Rice (Saaru Anna) :).

ನಾನೇಕೆ ಬಡವನು ನಾನೇಕೆ ಪರದೇಶಿ – Naneke Badavanu Naneke Paradeshi Lyrics

Composed by – Sree Purandara Dasaru

Song on – Lord Krishna

Contributed by – Ms. Bhavana Damle

ನಾನೇಕೆ ಬಡವನು ನಾನೇಕೆ ಪರದೇಶಿ
ಶ್ರೀನಿಧಿ ಹರಿ ಎನಗೆ ನೀನಿರುವ ತನಕ ||ಪ.||

ಹುಟ್ಟಿಸಿದ ತಾಯ್ತಂದೆ ಇಷ್ಟಮಿತ್ರರು ನೀನೆ
ಅಷ್ಟಬಂಧುವು ಸರ್ವ ಬಳಗ ನೀನೆ
ಪೆಟ್ಟಿಗೆಯೊಳಗಿನ ಅಷ್ಟಾಭರಣ ನೀನೆ
ಶ್ರೇಷ್ಠ ಮೂರುತಿ ಕೃಷ್ಣ ನೀನಿರುವ ತನಕ ||೧||

ಒದಹುಟ್ಟಿದವ ನೀನೆ ಒಡಲಿಗ್ಹಾಕುವ ನೀನೆ
ಉಡಲು ಹೊದೆಯಲು ವಸ್ತ್ರ ಕೊಡುವವನು ನೀನೆ
ಮಡಾದಿ ಮಕ್ಕಳನೆಲ್ಲ ಕಡೆಹಾಯ್ಸುವವ ನೀನೆ
ಬಿಡದೆ ಸಲಹುವ ಒಡೆಯ ನೀನಿರುವ ತನಕ ||೨||

ವಿದ್ಯೆ ಕಲಿಸುವ ನೀನೆ ಬುದ್ಧಿ ಹೇಳುವ ನೀನೆ
ಉದ್ಧಾರಕರ್ತ ಮಮ ಸ್ವಾಮಿ ನೀನೆ
ಮುದ್ದು ಶ್ರೀ ಪುರಂದರ ವಿಠಲಾ ನಿನ್ನಡಿ ಮ್ಯಾಲೆ
ಬಿದ್ದುಕೊಂಡಿರುವ ಎನಗೇತರ ಭಯವು ||೩||

nAnEke baDavanu nAnEke paradEshi
shrInidhi hari enage nIniruva tanaka ||pa.||

huTTisida tAytaMde iShTamitraru nIne
aShTabaMdhuvu sarva baLaga nIne
peTTigeyoLagina aShTAbharaNa nIne
shrEShTha mUruti kRuShNa nIniruva tanaka ||1||

odahuTTidava nIne oDalig~hAkuva nIne
uDalu hodeyalu vastra koDuvavanu nIne
maDAdi makkaLanella kaDehAysuvava nIne
biDade salahuva oDeya nIniruva tanaka ||2||

vidye kalisuva nIne buddhi hELuva nIne
uddhArakarta mama swAmi nIne
muddu shrI puraMdara viThalA ninnaDi myAle
biddukoMDiruva enagEtara bhayavu ||3||

Topi or Cone Dosa

It is a joy seeing kids go crazy when they see Topi Dosa given to them at hotels right? Attached below is a step by step instruction on how to make Topi Dosa and enjoy seeing the joy on the faces of your kids and whoever you serve these Topi Dosa. 🙂

The bigger the dosa, bigger the Topi. 🙂 Funny, right?

The batter I used is from Borwn rice dosa.

Step 1:  Prepare the dosa as you usually prepare. Once both sides are done, or if you are doing on one side, cut the dosa using a clean scissors until the center. As shown below:

Topi-Dosa1

Step 2:  From one side start folding the dosa as shown below.

Topi-Dosa2

Step 3:  Keep slowly folding the dosa. See below.

Topi-Dosa3

Step 4:  Keep folding the dosa one last time. See below. It will now have the shape of a cone or Topi dosa.

Topi-Dosa4

Step 5:  Slowly lift the dosa and place on a plate.

Topi-Dosa5

Topi-Cone Dosa

Enjoy with any accompaniment you have prepared.

ಉದ್ದಿನ ವಡೆ – Uddina Vada

vada

One of my favorite dishes is ಉದ್ದಿನ ವಡೆ – Uddina Vada. After I got married, my Mom actually stopped preparing ಉದ್ದಿನ ವಡೆ – Uddina Vada since she missed me so badly. I can understand her feelings now that my Daughter is at a different place. And my Daughter loves the combo of Idli, Vada, Sambar, Chatni. So, this preparation was during her spring break visit. It is circle of life, right?

I just couldn’t believe that I hadn’t posted my favorite recipe in my favorite blog. Especially last year, I prepared ಉದ್ದಿನ ವಡೆ – Uddina Vada every single month. This is a must preparation for monthly masikas and pakshas in our Madhwa community. In traditional families, ಉದ್ದಿನ ವಡೆ – Uddina Vada is not prepared on any other occasion. Anyway, attached below is the recipe for the most loved dish by Meera. 🙂

Ingredients:

  • 2 cups Urad Dal – ಉದ್ದಿನ ಬೇಳೆ
  • 10-12 whole black pepper – ಮೆಣಸು
  • 2 sprigs curry leaves – ಕರಬೇವು
  • 1 inch Ginger – ಶುಂಟಿ
  • Salt to taste
  • Oil for Frying

Preparation:

  • Wash and Soak Urad Dal – ಉದ್ದಿನ ಬೇಳೆ in cold water for at least 3-4 hours.
  • Grind Urad Dal – ಉದ್ದಿನ ಬೇಳೆ with whole black pepper – ಮೆಣಸು, curry leaves – ಕರಬೇವು and Ginger – ಶುಂಟಿ.
  • Also, add salt.
  • Add as mush less water as possible.
  • If your Mixer doesn’t work with water, make sure you add enough water to get the Mixer just running.
  • If the ground dal is a bit watery, add just enough rice flour or maida to make it hold the shape.
  • Heat oil in a pan on medium heat.
  • Take a heap full of dal, make a hole in the center, and slowly dip them in the hot oil.
  • Fry them on medium heat, this makes it cripsy on the outside and completely cooked on the inside.
  • Serve with Idli, Sambar and Chutney.uddina_vada

Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ

This weekend, while I was preparing Vegetable Puff with the left over pastry sheet, my Husband decided to prepare Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ. He had some great ideas, and I had to finally agree the Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ  tasted yummy.

This is one of the Chutney Powder I had eaten quite a lot while growing up in Bijapur. They used garlic as well. So, if you wish you can fry the garlic and grind it with other ingredients.

The recipe is quite simple, requires quite a few ingredients, and can be done in minutes.

peanut-chutney-powder

Ingredients:

  • 3 cups peanuts or ಶೇಂಗಾ or ಕಡಲೆಬೀಜ- 1 cup can be just any measure, not necessarily 1 cup
  • 1 cup Channa dal – ಕಡಲೆ ಬೇಳೆ
  • 1 cup dried coconut – ಕೊಬ್ಬರಿ
  • 8 dried red chillies – ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ
  • 1 small ball tamarind – ಹುಣಿಸೆ ಹಣ್ಣು
  • For Seasoning : 2 tsp oil, mustard seeds, jeera and hing
  • Salt to Taste

Method:

  • Add the peanuts, channa dal, coconut and red chilies in a pan and just keep them in the oven for 10-15 minutes. The oven was heated at 300 degrees.
  • If you don’t have an oven, dry roast each one of them separately.
  • When it is cool, grind all the ingredients with tamarind.
  • Add salt.
  • Add a tsp of oil, and make the seasoning with mustard seeds, jeera and hing.
  • Mix all of them, and store in a container.
%d bloggers like this: