Archive for the ‘Authentic Madhwa Recipes’ Category

Tower Idlis or Cup Idlis

What’s in the shape you may say? But, honestly the different types of Idlis you prepare taste differently with different sizes and shapes. The same Idli batter when done in normal idli plate versus plate idli the taste is completely different. I can attest to this because we make Plate or Tatte idli for Lord Ganesha festival and it truly tastes divine. And the batter we use is the same.

Today, with the Idli batter we had, my Husband surprised me with these Tower Idli’s. When he brought the small steel coffee glasses from the stack of steel utensils we had, I thought it was for drinking small amounts of coffee rather than using the oversized coffee mugs we use here in the USA.

When I came back to the kitchen after several meetings, I saw Tower Idlis ready to be eaten. He used two different steel tumblers for making the Idlis. If you have small size steel glasses or tumblers try this new type of Idlis.

And having those on plantain leaf was just too delicious. With a dollop of ghee on those piping hot idlis and yummy sambhar what’s to not like these idli’s right?

Interesting facts about Jagannatha Dasaru

Credit: My Brother B.S.Ramesh

My brother shares lots of interesting facts n our daily whatsapp chat. He truly has extraordinary memory and is a voracious reader. He shared all the below interesting facts about Dasaru. The past week was Jagannatha Dasaru Aaradhane and that’s when my brother was sharing all the details.

Jagannatha dasaru was a friend of Dewan poornaiah. The dasa was very well known fir his Rangoli.
He always drew rangoli while singing and, therefore, came to be known as Rangoli Dasaru.
He visited Srirangapatna twice and Dewan poornaiah came to know of the devotion of Dasaru when he found that Dasaru had drawn a rangoli of lord Ranganatha without certain ornaments.


When the Dewan asked Dasaru the reason, he replied that the Lord was not wearing the ornaments .
The Dewan ordered his bodyguards to go to the Ranganatha temple and check the veracity of the claim.

The body guards came back ,and said the Archaka had not set the ornament on the idol.

Jagganatha Dasaru has a very close connection with Rayaru. When Rayaru was Prahalada, Dasaru was his younger brother Sahalada. When Rayaru was Balika Raja, Dasaru was king Salya,the brother of Queen madri and mother of Nakula and Sahadeva. Salya was the charioteer of karna. He was equal to Krishna in steering a chariot.

Though a lot is known about Jagannatha Dasa and his magnum opus,” Harikatamrutasara”, very few know that his father, Narasappa, was also a dasa. Narasappa was a landlord of Byagavatti village, now called Talati, near Manvi in Raichur district.

Narasappa worked as a Kulkarni – an official who collected taxes. He was falsely framed and implicated in a case and dismissed from service.

Narasappa then approached Timmannayya, the Dewan of Adoni – which then was under the Nawabs.
Thimannayya gave Narasappa a small piece of land and advised him to give up service under the nawab.
Timmanayya himself came under the influence of Vijaya dada and took to the dada tradition. He came to be known as Gopal Vittala.

Narasappa settled in manvi and became a dasa with the Ankita Narasimha Vittala .
When Jagannatha dasa was born- he was called Srinivas Acharya then- Gopala Vittala advised Narasimha Vittala to send his son for further studies to the Rayaru Matha at MAntralaya.

Srinivas Acharya met the then matha pontiff, Varadendra tveeetha and instantly composed a five stanza poem called Varadendra Pancharathnam.

The first stanza was in praise of varadendra theertha and Varadaraja swamy, the second was in Rayaru and Lord Rama, the third was on Vasudeva and Vayu, fourth was on moola ramadevaru and setting up of the matha in mantralaya and the last was a desire by Sreenivasa Acharya to study .

Tomato Uppittu or Upma

We have hundreds and hundreds of Tomatoes, green chillies and capsicum growing in our garden. My husband loves Tomato Uppittu or Upma. So, less ingredients, and a very very tasty upma. Yummy.

Tomato-Upma

So, used almost 10 big tomatoes, 5 red chillies in this Uppittu or Upma.

Ingredients:

  • 1 cup Rava or Sooji or Rave
  • 10 big tomatoes chopped.
  • 5 red chillies.
  • 4-5 curry leaves finely chopped
  • 3 tsp finely chopped cilantro
  • Salt to taste
  • sugar to taste
  • 2-3 tsp Oil, and 1 tsp mustard seeds,  1/2 tsp turmeric, pinch of hing for seasoning

Method:

First, in a non stick pan or any deep vessel fry the rava continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.

Next, add  oil. When it is hot enough add all the seasoning ingredients one after another. Add green chillies and curry leaves also. Add the tomatoes and 2 cups of water and cover. Let this boil until the tomates are cooked. Now add the salt, sugar. Once this boils as well, slowly add the rava. While you are adding rava, make sure there are no lumps, so keep stirring continuously. It should look watery when you have added all the rava.

Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the rava is cooked, add coconut, finely chopped cilantro.

Tomato-Upma

Serve with chatnipudi and yoghurt. Enjoy.

2021 Ganesha Festival

We had an amazing festival, hope you all had a wonderful Gowri Ganesha Festival. We visited my Sister’s place for Gowri festival. Ganesha was performed at our home.

Last week we had visited New York for the US Open Tennis tournaments. On our return we stopped by at Edison, New Jersey and purchased an amazing Rajastani Mantap and matching table, and also got eco friendly Ganesha. I also did some DIY Gejje vastra, which you can see in some pictures, will post soon.

We had many many family and friends visit us in the morning and night. The food was as always very elaborate for this great festival.

  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. Kootu
  10. Appi Payasa
  11. Kadabu
  12. Modaka
  13. Capsicum Vegetable bath
  14. Happala
  15. Potato and Chayote bonda

To see everyone have food on plantain leaf was a feast to the eyes. All the flowers, tulasi, cucumber, green chillies, capsicum, plantain leaf were from our garden.

It was good I had taken Thursday and Friday off from work. And having the weekend was a blessing to recover and be ready for work starting Monday.

I missed my Mom so so much, was able to talk to my Father and to hear the joy in this voice when I told him all the menu and how every single pooje I do, I dedicate to him. And everything I am spiritually is because of my parents. They never ever told me from when my memory serves, that I am a girl, I cannot do this, I cannot do that. Blesses I am to have such amazing parents.

Some pictures from the festival. Click on each image to see them in high resolution.

The Bhagavad Gita

There is an English phrase “Don’t judge a book by it’s cover”. Which is true in many cases, but in the case of the book I am reading just by seeing the cover of the book you can imagine how amazing this book is.

I was referred to a digital version of the book by my Satsangha Sister ( yes, we are Sisters by Rayaru’s grace) Ms. Rekha Boray. She shared the digital version of the book, and it stayed on my laptop until the past 3 days. Exactly a week back, Rekha asked me if my Father would be interested in reading this book, and to give his Bangalore address so Dr. Giridhar Boray her brother-in-law can ship it in Bangalore. Within days, my father received the book and started reading it. And on Monday he told me he had completed a few chapters and how amazing it was.

I immediately opened my personal laptop and have been reading the digital version as soon as I finish my day job. I am tremendously addicted (not sure what other word to use) to the Gita. Dr. Boray has provided such amazing explanations, snippets from Our Guru Madhwacharya and also our beloved Rayaru. The explanation of each verse is just outstanding. The Verses are in Sanskrit and English, and the entire book written in English.

This is what I said to Rekha since I completed 5 chapters “I finished 5 chapters and am clean bowled by the book . Tremendous it is. My mind is more calm, I have clarity in my life, and I understand my purpose in this world.”

I had learnt Gita as a school kid, and learnt Sanskrit in High School. So, it is a bit tough to recite the verses, so I use online to listen to each one of them, go back to the book, reread the verse and read the explanation.

Dr. Boray has written an amazing book, based on Shri Raghavendra Teertha’s “Gita Vivruti”. If you need a copy of the book, please email Dr. Boray gboray@gmail.com.

I pray to Lord Almighty and our bleloved Rayaru to bless Dr. Boray for this amazing service to help us get to the right path.

Once again, the book is written in English. And a sample of how the book provides the verses in Sanskrit, followed by English, and detailed explanations.

No matter what your mother tongue, We all know English language and this book should help each and everyone of us in our spiritual journey.

Once again, thanks a million Dr. Boray for sharing the book with my Father and guiding us all in our journey.

Morning Slokas

Today while talking to my father on our daily call, he asked me do you have 5 minutes I read a few things in Shree Bhagavatha and want to share with you and your sister. I said yes yes, please do. He said we all know we should wake up every morning on the right side, recite 2 slokas and have been doing it for ages. I am going to tell you a few more slokas to recite in the morning. It will take at maximum 3 minutes and once you repeat this for a week you will be able to memorize.

Picture Credit: Facebook, Shree Krishna Vrindavana Temple, NJ.

So, I immediately wrote down the slokas he said in my personal computer in Kannada, translated it in English so everyone else can recite the same. Here comes 7 slokas which are short and should be recited as soon as you wake up, sit in your bed recite them and start your daily activities.

ಉತ್ತಿಷ್ಠೋತ್ತಿಷ್ಠ ಗೋವಿಂದ ಉತ್ತಿಷ್ಠ ಗರುಡಧ್ವಜ ।

ಉತ್ತಿಷ್ಠ ಕಮಲಾಕಾಂತ ತ್ರೈಲೋಕ್ಯಂ ಮಂಗಳಂ ಕುರು ॥

Uttistauttishto Govinda uttistha garudadhwaja

Uttista kamalakantha trailokyam mangalan kuru ||

ಹರೇ ರಾಮ ಹರೇ ರಾಮ ರಾಮ ರಾಮ ಹರೇ ಹರೇ |

ಹರೇ ಕೃಷ್ಣ ಹರೇ ಕೃಷ್ಣ ಕೃಷ್ಣ ಕೃಷ್ಣ ಹರೇ ಹರೇ ||

Hare Rama Hare Rama Rama Rama Hare Hare |

Hare Krishna Hare Krishna Krishna Krishna Hare Hare ||

ಕರಾಗ್ರೇ ವಸತೇ ಲಕ್ಷ್ಮೀ ಕರಮಧ್ಯೆ ಸರಸ್ವತಿ |

ಕರಮೂಲೇ ಸ್ಥಿತ ಗೌರಿ ಪ್ರಭಾತೇ ಕರದರ್ಶನಂ ||

Karagre vasathe Lakshmi Karamadhye Saraswathi |

Karamoole sitha Gowri prabhathe karadarshanam ||

ಅಹಲ್ಯಾ ದ್ರೌಪದೀ ಸೀತಾ ತಾರಾ ಮಂಡೋದರೀ ತಥಾ|
ಪಂಚ ಕನ್ಯಾಃ ಸ್ಮರೇನ್ನಿತ್ಯಂ ಸರ್ವ ಪಾತಕನಾಶನಂ ||

Ahalya draupadi seethe tara mandodhari tatha|

Panchakanya smarenithyam sarva pathaka nashanam ||

ನಮೋಸ್ತು ತಾತ್ವಿಕ ದೇವಾ:

ವಿಷ್ಣು ಭಕ್ತಿಪರಾಯಣಃ |

ಧರ್ಮ ಮಾರ್ಗೇ ಪ್ರೇರಯಂತೂ

ಭವಂತಸ್ಸರ್ವ ಏವ ಹಿ ||

Namostu tatvika devaaha

Vishnu Bhakti parayanaaha |

Dharma marge prerayanthu

Bhavanthaha sarvayevahi ||

ಗುರು  ಮಧ್ವ  ರಾಯರಿಗೆ  ನಮೋ  ನಮೋ |

ನಮ್ಮ ಗುರು ಮಧ್ವ ಸಂತರಿಗೆ ನಮೋ ನಮೋ ||

Guru Madhwa rayarige namo namo |

Namma Madhwa guru santarige namo namo ||

ಸಮುದ್ರ ವಸನೇ ದೇವಿ ಪರ್ವತ ಸ್ತನಮಂಡಲೇ |

ವಿಷ್ನುಪತ್ನಿ ನಮಸ್ತುಭ್ಯಂ ಪಾದಸ್ಪರ್ಶಂ ಕ್ಷಮಸ್ವಮೇ ||

Samudravasane Devi Parvathastanamandale |

Vishnupatni Namastubhyam Paadasparsham Kshamasvame ||

Upcoming Shravana Masa Festivals – August – September 2021


As per Plava Nama Samvatsara Panchanga, this year Shravana Masa starts from August 9th and ends on September 6th 2021.

There are many festivals during this month and as always I will re-post slokas, pooja details and many more details a few days before each of these important dates. Here is a list of important dates and festivals during Shravana Masa 2021.

Shree Mangala Gowri Vrata

All details for this festival can be found here:

Vrata Details.

  • August 10th – Tuesday

  • August 17th – Tuesday

  • August 24th – Tuesday

  • August 31st – Tuesday

Nagara Chathurthi & Panchami

2021-nagara-chaturthi

Pooja Details.

  • August 11th Wednesday – Nagara Chathurthi

  • August 12th Thursday – Nagara Panchami

Shravana Masa Shree Lakshmi Pooja

Pooja Details.

  • August 13th– Friday

  • August 20th – Friday

  • August 27th – Friday

  • September 3rd – Friday

Shree Vara MahaLakshmi  Pooja Vrata

Vrata Details.

  • August 20th – Friday

Upakarma

  • August 21st – Saturday – Rigveda Upakarma

  • August 22nd – Sunday – Yajurveda Upakarma

Shree Raghavendra Swamy  Aaradhane

Aaradhane Details

  • August 23rd – Monday– Shree Raghavendra Swamy Poorva Aaradhane

  • August 24th – Tuesday – Shree Raghavendra Swamy Madya Aaradhane

  • August 25th – Wednesday– Shree Raghavendra Swamy Uttara Aaradhane

Shree Krishna Jayanthi – Shree Krishna Janmashtami

IMG_3103

Janmashtami Pooja Details

  • August 29th Sunday or 30th – Monday

 Please refer to the closet temple or other calendar to find the dates of the festivals in the country you are living. These dates posted are based on USA Eastern time and referred to Shri Krishna Vrundavana Calendar. If there are any changes I will post immediately.

Yellow Squash Huli or Sambhar

Anytime I prepare sambhar or Huli I never use the sambhar powder, I always grind fresh and prepare. This one is a slightly different powder will less ingredients. Tasted divine with chapathi, you can serve with rice also.

Yellow squash is growing amazingly at our house. We get at least 4-5 of them a day. So, trying so many new recipes with it.

Ingredients:

  1. 6-7 numbers yellow squash washed and chopped
  2. 1 cup Tuvar Dal cooked in pressure cooker
  3. To fry – 3 tsp coriander seeds, 1 tsp urad dal, 1 tsp jeera, 1/4 tsp methi seeds, 7 red chillies as seen in picture, 1/4 tsp whole black pepper
  4. 1/4 cup fresh grated coconut
  5. 1 lemon sized ball tamarind or tomato paste
  6. For seasoning – oil, mustard seeds and hing

Method:

  1. Pressure cook Tuvar dal.
  2. In a separate pan, make the seasoning, add chopped yellow squash and cook it with little water.
  1. Fry all ingredients
  1. Grind with fresh coconut and tamarind or tomato paste.
  1. Add cooked dal, and ground paste to the cooked yellow squash.
  2. Add salt and 1 tsp jaggery.
  3. Let it boil completely.
  4. Serve with chapathi or rice.

Celery Dal

It gets boring sometimes using the same vegetable, same dishes. I always used celery in soups. However, in summer you don’t feel like eating soup.

So, it was dal and made it quite thick so we could eat with chapathi. Very simple ingredients, and an amazing dal with goes well with rice or chapathi.

Ingedients:

  1. 1 bunch celery washed and chopped if measured it was almost 3 cups
  2. 1 cup pressure cooked Moon dal
  3. For seasoning – oil, mustard seeds, 1 red chilli, 3 green chillies, curry leaves, hing, salt, fresh grated coconut and lemon juice.

Method:

  1. Chop celery and cook them separately with less water.
  2. Pressure cook moong dal.
  3. Take a pan, heat oil, add all ingredients for seasoning.
  4. Add cooked celery, cooked dal, add salt, fresh grated coconut let it boil for 3 minutes.
  5. Turn off heat and add lemon juice.
  6. Serve with chapathi or rice.

Simple Yellow Squash Vegetable

This year we planted yellow Squash and seeing it grow and giving so many squashes is just truly amazing. We have 5 plants and I see almost 30-40 of them growing.

Until today, I had never brought them or even tasted them. Not sure how I missed especially seeing how much health benefits it has.

I prepared a very simple vegetable/Palya with just 4 ingredients and it tasted just delicious and buttery with chapathi.

  1. Wash and chop them.

2. In a pan put 2 tsp oil, when hot add mustard seeds, jeera, red chillies, hing.

3. Add chopped squash. Let it cook. Takes less than 4-5 minutes since it is quite soft.

4. Once cooked, add salt and fresh coconut. Turn off heat.

Serve with chapathi or rice. Buttery Yellow Squash palya is just plain simple and delicious.

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