Archive for the ‘Authentic Madhwa Recipes’ Category

Bitter Gourd Fritters – Hagalakayi Bajji

We had brought Bitter Gourd – Hagalakayi last week during our regular visit to the Indian Store. As always, I prepared

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju ( Not prepared during festivals).

I also decided to do a small experiment and prepare Bitter Gourd Fritters – Hagalakayi Bajji, as I had eaten these when I was in Dubai. It was tasty, bitter and yummy. So, enjoy the recipe for Bitter Gourd Fritters – Hagalakayi Bajji. I prepared simple Tomato Saaru -Rasam and this went well with it. Yummy Yum.

hagalakayi-bajji

Ingredients:

  • 2 tsp Rice flour
  • 2 tsp Gram flour
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • Pinch of Hing
  • Salt to taste
  • Oil for frying
  • 1 Bitter Gourd

Method:

  1. Wash and slice the bitter gourd into thin slices. See image above.
  2. To this slices, mix all the ingredients except for oil.
  3. Mix well with just a few drops of water.
  4. It has to stick to the bitter gourd.
  5. Heat oil, and on low heat fry these slices on low flame.
  6. These will turn crunchy.
  7. Serve with your favorite Rice and Saaru.

 

Sandige Huli Recipe

As I mentioned in my previous post, My Husband and I visited Bangalore, India for his Nephews marriage. During the Devera Samaradhane pooje, the typical Madhwa Recipes were prepared. That’s when I asked my Husband to record the recipe for Sandige Huli, which was so yummy. So, attached below is the recipe from the Cook called Mr. Balakrishna Bhatt.

sandige-huli

Enjoy, will post the recipe as well soon.

 

ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Winter Melon Majjige Huli

I was surprised to see that I hadn’t posted my most favorite dish ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli. Yesterday, when we went to H-Mart we brought ಬೂದ ಕುಂಬಳಕಾಯಿ Winter Melon, ಸಿಹಿ ಕುಂಬಳಕಾಯಿ Sweet pumpkin and many more Indian vegetables. My Husband wanted to eat ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli, so here comes the recipe for the same.

Ingredients:

  • 1/2 ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon washed, peeled and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 8-10 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 2 tsp coriander seeds
  • 4 tsp fresh coconut or dry coconut
  • 4 tsp Channa dal soaked in water
  • 1 inch fresh Ginger coriander leaves
  • 5-6 springs fresh
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste

Method:

  1. Cook ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, corainder seeds, Channa dal, coriander leaves, and ginger majjige-huil-ingre
  3. Beat the yogurt so it is smooth
  4. Make the seasoning and now add  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon.
  5. When the  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon is cooked, add the ground mixture
  6. Let it boil for 3-4 minutes. Now add beaten yogurt and salt to tastemajjige-huli
  7. Serve with Rice.

IMG_0974[1]

Atma-Shatakam by Sri Adi Shankaracharya

TBlock2

Composer: Sri Adi Shankaracharya
Contributor: Ms. Bhavana Damle

ಮನೋ ಬುಧ್ಯಹಂಕಾರ ಚಿತ್ತಾನಿ ನಾಹಂ
ನ ಚ ಶ್ರೋತ್ರ ಜಿಹ್ವೆ ನ ಚ ಘ್ರಾಣ ನೇತ್ರೆ |
ನ ಚ ವ್ಯೋಮ ಭೂಮಿರ್ನ ತೇಜೋ ನ ವಾಯುಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಚ ಪ್ರಾಣ ಸಂಜ್ಞೋ ನ ವೈ ಪಂಚವಾಯುಃ
ನ ವಾ ಸಪ್ತಧಾತುರ್ನ ವಾ ಪಂಚಕೋಶಾಃ |
ನ ವಾಕ್ಪಾಣಿ ಪಾದೌ ನ ಚೋಪಸ್ಥ ಪಾಯೂ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಮೇ ದ್ವೇಷರಾಗೌ ನ ಮೇ ಲೋಭಮೋಹೋ
ಮದೋ ನೈವ ಮೇ ನೈವ ಮಾತ್ಸರ್ಯಭಾವಃ |
ನ ಧರ್ಮೋ ನ ಚಾರ್ಥೋ ನ ಕಾಮೋ ನ ಮೋಕ್ಷಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಪುಣ್ಯಂ ನ ಪಾಪಂ ನ ಸೌಖ್ಯಂ ನ ದುಃಖಂ
ನ ಮಂತ್ರೋ ನ ತೀರ್ಥಂ ನ ವೇದಾ ನ ಯಜ್ಞಃ |
ಅಹಂ ಭೋಜನಂ ನೈವ ಭೋಜ್ಯಂ ನ ಭೋಕ್ತಾ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ನ ಮೃತ್ಯು ರ್ನ ಶಂಕಾ ನ ಮೇ ಜಾತಿ ಭೇದಃ
ಪಿತಾ ನೈವ ಮೇ ನೈವ ಮಾತಾ ನ ಜನ್ಮಃ |
ನ ಬಂಧುರ್ನ ಮಿತ್ರಂ ಗುರುರ್ನೈವ ಶಿಷ್ಯಃ
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಅಹಂ ನಿರ್ವಿಕಲ್ಪೋ ನಿರಾಕಾರ ರೂಪೋ
ವಿಭುರ್ವ್ಯಾಪ್ಯ ಸರ್ವತ್ರ ಸರ್ವೇಂದ್ರಿಯಾಣಾಂ |
ಸದಾ ಮೇ ಸಮತ್ವಂ ನ ಮುಕ್ತಿರ್ನ ಬಂಧಃ |
ಚಿದಾನಂದ ರೂಪಃ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

manO budhyahaMkAra cittAni nAhaM
na ca SrOtra jihve na ca GrANa nEtre |
na ca vyOma BUmirna tEjO na vAyuH
cidAnaMda rUpaH SivOhaM SivOhaM ||

na cha prANa saMj~jO na vai paMcavAyuH
na vA saptadhAturna vA paMcakOSAH |
na vAkpANi pAdau na cOpastha pAyU
cidAnaMda rUpaH SivOhaM SivOhaM ||

na mE dvESharAgau na mE lOBamOhO
madO naiva mE naiva mAtsaryaBAvaH |
na dharmO na cArthO na kAmO na mOkShaH
cidAnaMda rUpaH SivOhaM SivOhaM ||

na puNyaM na pApaM na sauKyaM na duHKaM
na maMtrO na tIrthaM na vEdA na yaj~jaH |
ahaM BOjanaM naiva BOjyaM na BOktA
cidAnaMda rUpaH SivOhaM SivOhaM ||

na mRutyu rna SaMkA na mE jAti BEdaH
pitA naiva mE naiva mAtA na janmaH |
na baMdhurna mitraM gururnaiva SiShyaH
cidAnaMda rUpaH SivOhaM SivOhaM ||

ahaM nirvikalpO nirAkAra rUpO
viBurvyApya sarvatra sarvEMdriyANAM |
sadA mE samatvaM na muktirna baMdhaH |
cidAnaMda rUpaH SivOhaM SivOhaM ||

Bhajeham Bhajeham Bhajeham Shivoham Lyrics

lord-shiva

Lyrics on Lord Shiva

Contributor: Ms. Bhavana Damle

ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ
ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಪ್ರಸೀದ ಪ್ರಭೋ ಸರ್ವಭೂತಾದಿವಾಸಂ
ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ
ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಓಂಕಾರಮೂಲಂ ತುರೀಯಂ ಮಹೇಶಂ
ಭಜೇಹಂ ಭಜೇಹಂ ಶಿವೋಹಂ ಶಿವೋಹಂ

ಚಿದಾನಂದ ರೂಪ ಶಿವೋಹಂ ಶಿವೋಹಂ ||

ಓಂ ನಮಃ ಶಿವಾಯ ಓಂ ನಮಃ ಶಿವಾಯ ||

bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

prasIda prabhO sarvabhUtAdivAsaM
bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

OMkAramUlaM turIyaM mahEshaM
bhajEhaM bhajEhaM shivOhaM shivOhaM
chidAnaMda rUpa shivOhaM shivOhaM ||

OM namaH shivAya OM namaH shivAya |||

Rasam Powder – ಸಾರಿನ ಪುಡಿ – Saarina Pudi Recipe

Rasam or Saaru ಸಾರು as it is called in Kannada is very commonly prepared in our houses. Especially in South India, and in all my relatives  houses Rasam or Saaru is prepared almost everyday. Maybe it is in other household also, I don’t know. Since many of you have been asking for this, below is the recipe. This is the recipe I got from my Mysore Ajji. Thanks, Ajji.

Saarina-Pudi

Attached below is the recipe for authentic Rasam or Saaru powder prepared in our household. Please note, if someone is having dry cough make sure you prepare this when they are away. Especially frying Red Chillies is extremely strong.

Ingredients:

  1. Coriander Seeds (ಕೊತಂಬರಿ ಬೀಜ ) – 1 cup
  2. Red Chillies (ಮೆಣಸಿನ ಕಾಯಿ )- 1 cup ( use 1/2 cup Byadagi and 1/2 cup Guntur). This gives a nice red color and will also be spicy.
  3. Whole Black Pepper (ಮೆಣಸು)- 1/8 cup ( use less if you want less spice)
  4. Cumin Seeds (ಜೀರಿಗೆ )- 1/8 cup
  5. Methi Seeds (ಮೆಂಥ್ಯ)- 1/8 cup
  6. Mustard Seeds (ಸಾಸಿವೆ )- 1/8 cup
  7. Hing-Asafotedia (ಇಂಗು )- 1 tsp

Method:

  1. Fry each and every ingredient listed above separately with very little oil.
  2. Once all are fried, let it cool. Grind to a fine powder.
  3. Strain the powder once or twice.
  4. And grind again.
  5. You will have finely ground fresh aromatic Rasam Powder – Saarina Pudi

Saaru

P.S: ಮೈಸೂರ್ ಅಜ್ಜಿ ಪ್ರಕಾರ ಎಲ್ಲ ಬೇರೆ ಬೇರೆಯಾಗಿ ಹುರಿದು ನುಣ್ಣಗೆ ಕುಟ್ಟ ಬೇಕು.

Cabbage Pudi Palya

Stay tuned for several posts the next few days. After hectic travel the past 3 weeks, I have taken several days off from work. I needed this break really bad. Hope you will enjoy each and every post.

I had posted the recipe for Cabbage Palya sometime in 2012. It is quick, simple and can be done in minutes. The recipe for the same is posted here.

This second version of Cabbage Pudi Palya is also an amazing dish, and can be done in minutes. Anytime you wish not to use Coconut for health reasons, this Cabbage Pudi Palya comes to the rescue. You can serve this with Chapathi, Jolada Rotti, or simple plain rice also.

cabbage-pudi-palya

This Cabbage Pudi Palya requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:

Ingredients:

  1. 1 finely chopped cabbage
  2. 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
  3. finely chopped coriander leaves
  4. 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  5. 2 tsp oil
  6. pinch of hing or Aasafotedia
  7. salt to taste
  8. Jaggery to taste

Method:

  1. In a microwave bowl, cook the cabbage.
  2. 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 curry leaves.
  3. Next, add the cabbage, salt, ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
  4. Fry for a few minutes until all of them get mixed well.
  5. Add jaggery to taste.
  6. Finally, add the finely chopped coriander leaves.

Serve with rice, chapathi or jolada roti. I had to make two vegetables since my Daughter Sneha doesn’t like Cabbage. So, Potato, capsicum palya for her. :)

cabbage-pudi-palya

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