Archive for the ‘Authentic Madhwa Recipes’ Category

Back from India

After a hectic and memorable trip, I am back home in the US. I have read all your messages and will reply to each one as soon as I have some time. The main goal of this visit was the 80th Sahasra Chandra Darshana function for my Dad. It was a grand celebration. I will post details and pictures of same.

Places I visited during this visit are:

1. Mantralaya to see our Beloved Rayaru

2. Bichale where our Rayaru spent time with Sree Appanacharyaru

3. Mulabaghalu – The place of our Sree Sripada Rajaru

4. Kamadhenu Kshetra – An amazing place in Banagalore

5. Several temples in Bangalore

Our Lord Venkateshwara decided not to give darshana for us. We couldn’t visit Tirupathi because of the ongoing problems in Andra Pradesh. Hopefully, during our next visit, Lord Venkateshwara will show us some mercy and bless us with his darshana.

I will post details about all the places I visited.

Once again, thanks for all your messages. I am humbled by the responses and emails I receive on a daily basis. I did convey all your wishes to my Dad as well.

P.S: I was hoping to talk to many of you in Bangalore. Because of time constraint I couldn’t do that. I apologize for the same.

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Lakshmi Venkatesha Aaruthi Song

Pattada Gombe 2Ms. Veena Sree has provided the lyrics for Lakshmi Venkatesha Aaruthi Song. Thanks Veena. Attached below are the lyrics in Kannada and English.

Lakshmi Venkatesha AAruthi song

Pankaja mukhiyarellaru bandu
Lakshmi venkata ramaNanigaaruthi ettheere | |

Matsyavataarage mandaroddhaarage
Acchariyinda bhoomiya thandavage |
Hecchaada ukkina kambhadindali banda
Narasimhanigaaruti ettheere | |

Vaamana roopili daanave beDi
Premade koDaliya piDidavage |
Raamachandranaagi dashashiranaa konda
Sree krishNanigaaruti ettheere | |

Batthale nintaa bouddhavataarage
Uttama hayavannEridage |
Bhakthara salahuva purandara viThalage
Muttaideyaraaruti ettheere | |
(Sree Puranda Daasaru)
***

lakshmi-venkatesha-aarathi

Potato Capsicum Tomato Vegetable

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

Great Rangoli Artist Late Sri B.P. Bayiri

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 – September 27th 2015

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.

IMG_0860

How to make Ghee

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.

Mantralaya Getting Ready for Aaradhane

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

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