Celery Chutney

We are almost a dozen close knit satsangha group who have truly become sisters. We eagerly wait for the monthly satsangha, each one a staunch devotee of our beloved Rayaru. The very first attraction to all of us is our Rayaru, and the second the love and affection we have for each other, and last but not the least the food.

In the month of August we had Satsangha at Ms. Radhika’s house. Ms. Padma prepared Celery Chutney and it was just delicious and something I had never eaten. My Sister used to make Majjige Huli from Celery, but I had never eaten Celery Chutney. It was very very delicious and immediately became a super hit.

Yesterday, we had Satsangha at Ms. Vandhana’s house, and Padma once again made this chutney, and once again it was liked by one and all. Everyone started asking the recipe, and the next thing I know they all wanted me to post it here so we can refer to it anytime we wanted. So, here comes the recipe for Celery Chutney. Thanks Padma, and Radhika.

Recipe as sent by Ms. Padma on our WhatsApp group.

Ingredients:

1. Celery Sticks – 1 bunch
2. Peanuts – Handful
3. Mustard Seeds, Jeera, Methi seeds, Hing
4. Oil
5. Ginger, Tamarind, Green chillies, Jaggery, Coriander leaves, Curry leaves

Method:

• Celery sticks – fresh medium size bundle (you can use the leaves also). Wash , chop into small pieces and keep aside. Use them fresh so that it has water content in it.
• In a kadai, put some oil and let it heat. Add the following in same order:
• 2 handful of peanuts and let it fry till light brown, move it to the side in the kadai itself and add 2 tea spoon of mustard seeds and let it splutter, add 2 tea spoon of jeera, 1 tea spoon of methi seeds and mix all the ingredients, add a small ball of tamarind and  little hing and stir, add 4-6 green chillies based on how much spicy you want, add coarsely chopped ginger, curry leaves broken into pieces by hand and give it a stir, add chopped celery, stir and leave it open to cook on  low to medium flame – do not close the vessel, it will anyways leave water.
• Cook for approx 8 to 12 mins
• Add salt, jaggery and Coriander bunch and stir. It will leave more water. Let it cook for another 5 mins in low to medium heat.
• Let it cool completely
• Blend either finely (for sandwiches) or coarsely for rice/ idly/dosa. Celery will still have water in it and most likely, you will not need to add water while blending.

2018 Ganesha Pooje Pictures

Every year once we finish the festival we look back and say lets plan simple next year, but come next year we try and perform the Ganesha festival with full force. This year was no different. Even though my Ankle is still giving lots and lots of problems, we again managed to perform the festival like every year. And once again we had my Daughter join us and she helped us every step of the way.

We didn’t even have a drop of water until we finished the pooje, did Naivedya, have my sister and brother-in-law as Brahmana Mutaide, served food for the two of them, my daughter husband, and when I had lunch it was close to 3 pm. It was just humbling to see even my daughter not even have.a sip of water until lunch was served. Blessed are we to have a daughter who grew up all her life in America, is going to be an Orthopedic surgeon soon, and still follows our customs and traditions. And yes, she did 21 namaskaras to Lord Ganesha.

We also had a few of my Satsangha sisters for pooje, Ganesha story reading and followed by dinner. I wish a few of the blog friends could have joined, but well it was a week day so cannot force anyone.

Most flowers, banana leaf, Tulasi, grass-garike, patre leaves were from our garden. Mango leaves and Betel Leaves from my Sister’s garden. Like I always say, we had lots of fruits, coconut, flowers. And as always we prepared all the food. Some of the items we prepared were:

1. Moong Dal Kosambari
2. Chana Dal Kosambari
3. Potato Palya
4. Chayote – Seeme Badanekayi Palya
5. Idli
6. Chatni
7. Dal Thove
8. Saaru/Rasam
9. Majjige Huli
10. Shavige Payasa
11. Kadabu
12. Modaka
13. Mango Chitranna
14. Happala

As always, sharing some pictures for you all. Hope you all had a wonderful Ganesha Festival.

The Ganesha was handmade by my Sister Suma and Niece Shwetha. we did the visarjane in the night itself.

Pooja Preparation:

Morning Pooja:

Naivedya For Lord:

 

Banana Leaf food for us:

Evening Pooja:

2018 Shree Krishna Pooja Pictures

Hope you all had a wonderful and joyous Shree Krishna Jayanthi/Janmasthami. The festival was on a Sunday, so we had time on Saturday to do all the shopping and Monday to rest since it is Labor Day here and a holiday.

It was tough setting up the Pooja upstairs, so we decided we will do it in the Pooja room downstairs. It was tough even with that since by mid afternoon my ankle had completely swollen. I was to be honest really really depressed and kept wondering why this tough challenge, still unable to sit down, or even do activities I used to perform so easily just a few months back.  So most frying was done by my Husband.

My Daughter joined us through FaceTime during the pooje at night and was there until the end when we gave Argya to Lord Krishna. I just love technology, we can meet, share, see and perform ePooja remotely.  And today morning as I do every year, I was able to show my parents all the pooje which we had done. My dad as soon as he saw said ” So beautiful, looks like the pooje has been done in a temple.”. I had tears of joy hearing this from my Dad.

My own blog helped in getting all the links for songs, food items and recipes.

Food prepration like you see were items such as:

• • Moong dal Kosambari
  • Channa dal Kosambari
  • Uppittu or Upma
  • Avalakki
  • Sweet Avalakki
  • Thengolu
  • Om Pudi
  • Shankar Poli

• Rava Laddoo

Last year it was yellow rose flowers and this year we brought Red roses. And as always, I tied a Tulasi Garland for our Putta Krishna.

 

 

Now for the next big festival Shree Gowri Ganesha Festival. Will post all links and recipes as we approach the festival.

May Lord Krishna Bless us all. Jai Shree Krishna!