It has been a very hectic few months for me with all the travel and work. It was just this Monday and Tuesday i.e. today that I have worked from home. I will be traveling to Bangalore, India for work on Thursday. Work is for two weeks, take a few days off to spend time with Parents and relatives and back here to USA in time for Thanksgiving so I can be with my Daughter for a few days.
During this short visit for Work, I am also planning to visit Mantralaya and see our beloved Rayaru. I will definitely keep you all posted if I do visit and see our beloved Rayaru.
I am also going to visit Mysore to see my Grandmother (Ajji), Uncles and Aunts. Hopefully, I will have a few hours to record at least a few devotional songs from Ajji and my Aunts. They sing amazing devotional songs. :)
Might not update the blog regularly, so please bear with me until end of November.
Today being ತುಲಸೀ ಹಬ್ಬವಿವಾಹ ಉತ್ವಾನ ದ್ವಾದಶಿ – Uthwana Dwadashi/Tulasi Habba, we performed the pooje in the evening. It is getting very cold here in the US, and so we had to bring all the plants indoor, including the Tulasi plants. Rather than keeping the Tulasi plant in the Pooja Room, I decided to do the pooje in the Sun room it self. Attached below are pictures of the same.
For dinner, I made Kosambari, Shavige(Semia) Payasa, and Vegetable rice.
Close up of our little Tulasi Plant:
Lighting of Agarbathi:
Aaruthi for Tulasi.
Snake Gourd Kootu – Paduvala Kayi Kootu is a dish which my Husband loves dearly. Last week when we went to H-Mart found Snake Gourd, and both kinds of Pumpkin. He wanted me to make this Kootu, so here is the recipe.
I used the same procedure as posted in Sweet or Sihi Kootu. Used Moong dal instead of Toor dal.
The very first time I fried all the ingredients I received a phone call, lowered the heat and went to take the call. By the time I came back the ingredients where charred black. Had to redo the whole thing again. So, while frying the ingredients, stay close to the Gas Stove. :)
Ingredients to grind:
- Urad dal or Uddina Bele – 1 tablespoon
- Whole Black pepper or Menasu – 10
- Raw Rice – 1 and 1/2 tablespoons
- Whole Red Chillies – 5 (use less than less spicy)
- Fresh or dry coconut – 5 tablespoons
P.S: 1 tablespoon = 3 teaspoons
- 1 big Snake Gourd washed and chopped
- 1 cup cooked Moong dal or Hesaru Bele
- For seasoning : Oil, mustard seeds, hing, turmeric.
- Fry all the ingredients mentioned in ingredients to grind. Once it is cooled, grind into a smooth paste.
- Cook moong dal in pressure cooker along with Snake Gourd.
- In a big vessel, mix the cooked dal, add the ground paste.
- Add salt.
- In a pan, heat oil. When the oil is hot, add mustard seeds, hing, turmeric.
- Add this to the dal, and vegetable mixture.
- Let it boil for a few more minutes.
- Serve with rice or chapathi.
- I had made Sweet Pumpkin Palya and fried a few Happala and Sandige.
Pooje preparations in the morning.
Ganesha Pooje in the Morning.
Ganesha Evening Pooje.
Evening Chakalli naivedya and Maha Mangalaruthi.
Gowri Pooje at my Sisters place.
The festival was celebrated on Sunday evening. Our Daughter Sneha joined us for the festival. She helped us in all the preparations and also was the Photographer for the evening. Sneha was gifted a new Canon Professional Camera for Graduating with Distinction and Highest Honors at UNC, Chapel Hill.
Thanks Sneha for the amazing pictures you took. :)
Below are the pictures from preparation to final aarathi to our Lord Krishna.
P.S: Click on any picture to see it enlarged.
Flowers to our Lord.
Lord Krishna sitting with all decoration.
Pooje as evening approaches.
Flowers offered to our Lord.
Naivedya for the Lord.
I have posted several recipes of Sprouted Moong beans or Hesary Kalu. This is the variation I usually prepare on Thursday night for dinner.
- 3 cups bean spouts cooked for 1 whistle in the pressure cooker.
- 5 green chillies.
- 2 chopped Tomatoes
- 2 Potatoes, washed, peeled and cooked
- 6 curry leaves.
- 1 tsp red chilli powder
- 5 tsp finely chopped cilantro.
- 2 tsp Oil, 1 tsp mustard seeds, pinch of hing, 1 tsp Haldi for seasoning.
- Salt to taste.
- 2 tsp lemon juice.
- Pressure cook for one whistle the sprouts.
- Heat oil in a pan, add the mustard seeds, hing, curry leaves, red chilli powder and haldi.
- Add the tomatoes and allow it to cook.
- Add the boiled and cooked potatoes.
- Next, add the cooked sprouts.
- Mix well.
- Add salt, cilantro and lemon juice.
- Mix well and keep stirring for a few minutes.
- Serves for 4 people
Here is a link for other variations:
Rice noodles or Rice vermicelli are thin noodles that are made from rice. Their principal ingredients are rice flour and water. Rice vermicelli has a white color when cooked. Just like in India, it is available in many grocery stores in USA also.
You can find the recipe for Rice noodles or Rice vermicelli Uppittu in the below link.
In India, we call this dish Akki Shavige Uppittu. In B’lore we used to get the Dragon variety. I have brought these noodles (the thin variety) from Giant, Safeway, and Asian Stores like Han Ah Reum etc. The one I usually use for making this recipe looks like this:
Many of you might have been preparing this dish, I remembered one of my colleagues in Bangalore used to bring this dish for lunch.
- 1/2 Packet of Rice noodles.
- 5-6 curry leaves finely chopped(optional)
- 1 tsp channa dal(optional)
- 1 tsp urad dal(optional)
- 1/2 cup peanuts
- 1/2 tsp haldi(optional)
- Cilantro finely chopped for garnishing
- 1 tsp mustard seeds
- 2 tsp Oil
- 3 tsp MTR Puliyogre Mix
- Salt to taste
- In a lager pot boil enough water. Once the water is boiling, turn off the gas, and add the noodles. Let it sit for 5-6 minutes, it will turn white. Drain the water completely.Keep aside.
- In a pan, heat oil. Add mustard seeds, when it starts spluttering all over your stove, add urad dal, chaana dal, turmeric or haldi, curry leaves, and ground nuts.
- Fry for a minute or two.
- Add the cooked noodles, salt.
- Make sure you keep stirring once you add the noodles.
- Now add the Puliyogre mix
- Make sure all the ingredients are mixed well, keep stirring on low fire. Adjust the seasoning.
- Finally add finely chopped cilantro
- This serves 4 people
This Potato Beans Pudi Palya – ಆಲೂಗಡ್ಡೆ ಹುರಳಿಕಾಯಿ ಪಲ್ಯ requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:
- 3 washed chopped Potatoes
- 1 cup Beans – washed and chopped
- 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
- 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera
- 2 tsp oil
- pinch of hing or Aasafotedia
- salt to taste
- In a microwave bowl, cook the potatoes and beans separately.
- Next, in a pan, add the oil. When the oil is hot enough add the mustard seeds and jeera. When it starts spluttering all over your stove, add the haldi, hing and , ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
- Fry for a few minutes until all of them get mixed well.
- Add the cooked potatoes and beans.
- Drizzle water to make sure the vegetables and the ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder get mixed well.
- Cover and cook on low flame for a few minutes
Serve with rice, chapathi or jolada roti. This quantity serves two people.