Archive for the ‘Authentic Madhwa Recipes’ Category

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.

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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.

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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.

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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

Sabhudani Vada – Gluten Free

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

Sweet Potato Mint Paratha

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

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice – Recipe 2

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.

mavinakayi-chitranna-recipe2

Ingredients:

  • 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.

Method:

  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
  3. Grind this dry masala.
  4. Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
  5. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
  6. Add the finely ground paste.
  7. Fry for a few more minutes.
  8. Now add the rice and gently mix all the ingredients. Add salt as well.
    mango-chitranna-recipe2
  9. Next, add  coriander leaves. Let the heat be very low.
  10. Turn off the gas and  serve.
  11. Serves 3 people.

mavinakayi-chitranna-recipe2

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