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.
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.
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.
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.
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:
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.
- 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)
- Soak Sabhudani/Sago for 8-10 hours.
- Grate the boiled potatoes
- Mix all the ingredients along with Besan
- 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.
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:
- 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
- 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.
The second way of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna. The first method has been posted here. This is quite simple.
This second method is quite tedious, but worth all the extra work. The taste is just amazing. It involved dry grinding and next wet grinding. Maybe if you can do it in one go, easy for you.
- Cooked rice ( made from 2 cups raw rice)
- 1/2 raw grated mango
- 7-8 red chillies
- 1 sprig curry leaves
- 3-4 springs coriander leaves
- 5-6 tsp freshly grated coconut
- 5-6 tsp dry coconut powder
- 2 tsp mustard seeds
- 2 tsp methi seeds
- 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi,peanuts, pinch of hing,
- Salt to taste.
- Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
- In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
- Grind this dry masala.
- Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
- In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
- Add the finely ground paste.
- Fry for a few more minutes.
- Now add the rice and gently mix all the ingredients. Add salt as well.
- Next, add coriander leaves. Let the heat be very low.
- Turn off the gas and serve.
- Serves 3 people.
Raw mangoes have become a constant in my house. Just love the flavor of Raw Mango. Made this delicious chutney from the Mint which has started growing in my place.
- 1 cup fresh grated coconut
- 1/4 cup grated Raw Mango
- 10-12 Mint/Pudina leaves
- 1/2 bunch coriander leaves
- 10 green chillies
- 1 inch grated ginger
- 1/2 tsp lemon juice
- salt to taste, and 1/4 tsp sugar
- for seasoning – 1 tsp mustard seeds, 1 tsp urad dal. 1 red chilli, 4 curry leaves, pinch of hing
- Grate Raw Mango, and Coconut. Wash the Pudina/Mint.
- Now, add all the ingredients from 1-8 and grind to a smooth paste.
- Heat a small pan, add 1 tsp oil. Now add all the ingredients mentioned in 9 for seasoning.
- Add this seasoning to the chutney, and serve with Idli, Dosa, Poori, chapathi or GundaPongalu
P.S: I didn’t add the seasoning, since didn’t want to eat too much oil.