Authentic Madhwa Recipes


It has been a long and tiring few weeks. Long and tiring due to too much travel for work. From the past 6 weeks, I have been traveling continuously. There are not too many flight options to Pennsylvania, so have to drive almost 150 miles. And I just dislike driving.  However, one advantage of driving is I can pack my lunches and dinners. So, the weekend is spent mostly preparing all kinds of rice dishes, upma, chapathis, parathas, and vegetables.

I usually make all vegetables with Palyada Pudi. The recipe is almost similar to Vangibath Powder, which is posted here:

However, this time I was tired of eating the same. So, decided to make a slight change and the recipe was just so delicious. You all know what I do when something tastes good, right? Take pictures and post it. So, here is the recipe for the same. You can make this on Thursday’s and other days you are fasting since it has no onion or garlic.

aloo-capsicum-tomato

Ingredients:

  • 4 potatoes washed, boiled and cubed
  • 2 Capsicum/Bell Peppers chopped into big peices
  • 2 large tomatoes finely chopped
  • 1/4 bunch coriander leaves
  • 2 tsp crushed dried fenugreek leaves – Kasuri Methi ( you can use fresh as well)
  • 1 tsp Red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp Garam Masala Powder ( Homemade – See link above)
  • For seasoning – Oil, mustard seeds, Jeera, Turmeric
  • Salt to taste

Method:

  • Boil potatoes in pressure cooker with skin. When it is cool, remove skin and chop into big pieces.
  • Chop capsicum. Microwave them until tender
  • Heat oil in a pan, add mustard seeds, Jeera, Turmeric.
  • Next, add tomato and fry until it becomes soft and like a paste.
  • Add red chilli powder, coriander powder, fry for a few minutes
  • Now, add capsicum, potatoes and mix well. Add salt.
  • Add crushed dried fenugreek leaves – Kasuri Methi, add garam masala.
  • Once all the vegetables are combined, add finally chopped coriander leaves.
  • Serve with chapathis and Yogurt

The vegetable is spicy, tasty and goes very well with chapathi and yogurt. If you don’t like too much spice, reduce the amount of red chiili powder.

aloo-capsicum-tomato

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Ms. Bhavana Damle has shared this article to be posted on the blog. Ms. Bhavana writes:

Rangoli is an integral part of our culture. No puja or festival is done without Rangoli. Actually our day starts with a cup of coffee as well as a Rangoli in front of home. There are many rangoli artists around us. Here, I would like to mention a great Rangoli artist Late Sri B.P. Bayiri. I remember my childhood days where I was waiting for the Kannada newspaper and magazines for his Rangoli designs. For a brief introduction of this artist you can go to this link – http://www.kamat.com/kalranga/people/pioneers/bayiri.htm

You can buy the books online. The cost is also very less . –https://sapnaonline.com/shop/Author/bp-bairi
There is one more blog where we can see variety of rangoli. – http://kolangal.kamalascorner.com/

Thanks, Bhavana for the article.

Sree Anantha Padmanabha Vrata or Ananthana Vrata as it is called is celebrated on September 18th 2013. We don’t have this vrata at my place. However, this vrata is celebrated in my Sister’s place. Attached is a picture of the pooje at my Sister’s place.

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The only time I buy butter at my place is during Krishna Janmasthami for Lord Krishna. This is the only time I prepare ghee. I had several requests from many who visit the blog asking how to make ghee here in the US. It is quite easy.

1. Buy unsalted butter from your wholesale dealer like Costco.

2. Let the butter sit out of the refrigerator for 3-4 hours until it is soft.

3. Put the butter bars in a thick solid steel container.

making-ghee1

4. Turn on the gas stove, and let the butter melt slowly on low heat.

5. Once all the butter is melted, you will see froth forming as shown below.

making-ghee2

6. The butter makes sizzling noise as it keeps boiling.

7. Let it boil in low heat until the color changes to brown and the sizzling noise goes away.

8. Leave it to cool and strain the ghee when it is a little bit cool. I didn’t have enough time to strain as I was preparing for all other items, so took a picture as is.

making-ghee4

9. The ghee can be used for cooking, lighting lamp, and can be stored for many many months.

10. The taste of home made ghee is just unbelievable.

11. However, eat at your own risk of increasing your cholesterol. 🙂 That’s why I bring Butter/Ghee just once a year.

My most favorite place in the world, Mantralaya is getting ready for our beloved Rayaru’s Aaradhane.

Check the link below:

http://www.raghavendramutt.org/stories/shri-matha-getting-ready-aradhana

fried-sabhudani-vada

I had eaten Sabhudani vada several decades ago. I always wanted to try the same, but for some reason stopped since the vada sucks up so much oil. A few weeks back, for my Daughters birthday which was on Ekadashi I wanted to prepare something which she and a couple of her friends and invitees could eat.

So, I decided to make Sabhudani Vada instead of Sabhudani Khichadi. I was a little bit scared to try this for the first time, but decided to try it anyway. And, anytime you hesitate something always goes wrong. Same thing happened here. I soaked the Sabhudani around 2.00 PM in the afternoon. Even at 6.00 PM a few minutes before the guests were supposed to arrive, the Sabhudani pearls were still hard. So, I put a whole lot of water and microwaved it for 3 minutes. This made the Sabhudani watery. So, made some changes and the Vada’s fried out perfect. So, here are the ingredients and the procedure for the same.

Ingredients:

  • 1 cup Sabhudani- Sago
  • 3 large potatoes – peeled, boiled and grated
  • 3 green chillies
  • 1/2 cup peanuts finely ground
  • 1 inch Ginger
  • 1 bunch corainder leaves
  • 10  curry leaves
  • Salt to taste and oil for frying
  • 1/2 cup Channa dal Powder (Besan)

Method:

  • Soak Sabhudani/Sago for 8-10 hours.
  • Grate the boiled potatoes
  • Mix all the ingredients along with Besan
    sabhudani-vada-dough
  • Make sure you can make patties. water your hands so the sabhudani doesn’t stick to your hands.
  • Deep fry in medium flame, and drain on paper towels
  • Serve immediately
  • As I was frying, the sabhudani vada was disappearing.
  • It was soft inside, crunchy outside.

fried-sabhudani-vada

I prepared this healthy, easy Paratha with very few ingredients. If you don’t have sweet potato, use a regular potato. You can read all the benefits of Flaxseed in the link below:

The link to Sweet Potato Chapathi is posted here:

Ingredients:

  • 1 sweet potato or Potato
  • 1 cup Mint/Pudina finely chopped
  • 1 green chilli finely chopped
  • 1 tsp Oil
  • 2 tsps flaxseed powder
  • Salt to taste

Method:

  • Peel and Cook the sweet potatoes in microwave until soft as shown below in picture
  • Wash and finely chop Mint/Pudina and 1 green chilli
  • Mix whole wheat flour, salt, oil and 2 tsps Flaxseed Powder
  • Mix the dough. I didn’t need to add any water. If you need just add 1-2 tsp.
  • Make chapathis.
  • Serve with curd, pickle and any mixed vegetable.
  • Quick, easy, delicious and healthy.

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SweetPotatoMintParatha

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