Archive for the ‘Cooking’ Category

Celery Chutney

We are almost a dozen close knit satsangha group who have truly become sisters. We eagerly wait for the monthly satsangha, each one a staunch devotee of our beloved Rayaru. The very first attraction to all of us is our Rayaru, and the second the love and affection we have for each other, and last but not the least the food.

In the month of August we had Satsangha at Ms. Radhika’s house. Ms. Padma prepared Celery Chutney and it was just delicious and something I had never eaten. My Sister used to make Majjige Huli from Celery, but I had never eaten Celery Chutney. It was very very delicious and immediately became a super hit.

Yesterday, we had Satsangha at Ms. Vandhana’s house, and Padma once again made this chutney, and once again it was liked by one and all. Everyone started asking the recipe, and the next thing I know they all wanted me to post it here so we can refer to it anytime we wanted. So, here comes the recipe for Celery Chutney. Thanks Padma, and Radhika.

Recipe as sent by Ms. Padma on our WhatsApp group.

Ingredients:

  1. Celery Sticks – 1 bunch
  2. Peanuts – Handful
  3. Mustard Seeds, Jeera, Methi seeds, Hing
  4. Oil
  5. Ginger, Tamarind, Green chillies, Jaggery, Coriander leaves, Curry leaves

Method:

  • Celery sticks – fresh medium size bundle (you can use the leaves also). Wash , chop into small pieces and keep aside. Use them fresh so that it has water content in it.
  • In a kadai, put some oil and let it heat. Add the following in same order:
  • 2 handful of peanuts and let it fry till light brown, move it to the side in the kadai itself and add 2 tea spoon of mustard seeds and let it splutter, add 2 tea spoon of jeera, 1 tea spoon of methi seeds and mix all the ingredients, add a small ball of tamarind and  little hing and stir, add 4-6 green chillies based on how much spicy you want, add coarsely chopped ginger, curry leaves broken into pieces by hand and give it a stir, add chopped celery, stir and leave it open to cook on  low to medium flame – do not close the vessel, it will anyways leave water.
  • Cook for approx 8 to 12 mins
  • Add salt, jaggery and Coriander bunch and stir. It will leave more water. Let it cook for another 5 mins in low to medium heat.
  • Let it cool completely
  • Blend either finely (for sandwiches) or coarsely for rice/ idly/dosa. Celery will still have water in it and most likely, you will not need to add water while blending.

Shree Krishna Janmasthami Pooja Links

Shree Krishna Janmasthami this year is celebrated on Sunday September 2nd.

I have posted several posts for many years now, and this one has all the links for easy access to you all. Hope you all have a wonderful celebrations and get the blessings from our Lord Krishna. Click on the links below to get all information. May Lord Krishna bless us all.

  1. Pooja preparation Tips and Tricks
  2. Simple and easy mantras to chat during Shree Krishna Janmashtami
  3. Pooja Details
  4. All recipes

SHUCHI- RUCHI kannada ECook Book

Ms. Nanda Ramesh, who left a comment here wanted to share a cook book her grandmother Ms. Seeta Bai had created. Ms. Nanda in her email to me writes as follows:

My granny used to say whatever we do should be to the good of the world. I will be very happy if more and more people make use of it and remember her. Even beginners can cook from her book.

I am truly truly humbled and blessed to see Ms. Nanda share this cook book with me and to share it with you all my extended family. I went through a couple of recipes, it is just awesome. A truly great treasure from a grandmother to her family and to us all.

Again, the cook book is in Kannada, if you know Kannada download the same. Ms. Nanda has mentioned they are working on an English translation.

Download the same and enjoy delicious, Madhwa recipes.

Thanks Nanda and our namaskaras to your Ajji. She will be remembered forever through this blog and the cookbook. Hope to meet you soon, Nanda.

Shuchi_Ruchi_Cookbook

Appi Payasa – Poori Payasa

I was supposed to post this Payasa recipe as soon as I finished the Satsangha I hosted in May. Like I say many times” Man/Woman proposes God disposes”. As I was going through the Satsangha pictures today, I saw the pictures I had taken of the Payasa so I could post here. Also, remember this Payasa is a favorite of our Beloved Rayaru.

During the Satsangha, this payasa was a super hit and everyone had 2-3 servings. It was creamy, crunchy with the poori, with the right balance of sugar and lots of nuts as well.

So, here comes the recipe. Super easy, and super tasty.

For Poori –
  1. Fine sooji – Chiroti Rava – 1 cup
  2. All purpose Flour- Maida – 4 tsps
  3. pinch of salt
  4. 2 tsp ghee
  5. water
Method:
  1. Sieve rava, maida with salt. Make sure it is super fine. I ground mine in mixie since it was not super fine. Mix ghee and make a stiff dough. Just like you do for chapathi.
  2. Let the dough rest for 1-2 hours. Take small balls and make super thin pooris. I made some slits with a knife so they don’t puff up.
  3. Fry in oil or ghee. I used oil. Make sure they don’t puff up. Make thin pooris so they are crunchy.
For the Payasa Keer:
  1. 4 cups milk
  2. 2 cups sugar or more based on your taste
  3. dried nuts like almonds, cashews, pistachios
  4. saffron – soak in 2 tsp milk
Method:
  1. Take milk in a heavy pan and boil. Keep stirring. You can also use condensed milk, it is however optional.
  2. When it becomes thick or reduces to half, add sugar and keep boiling.
  3. When this becomes quite thick add saffron soaked in milk.
  4. Fry nuts in ghee and add to the milk.
  5. When ready to serve, crush the pooris and add to the payasa.
  6. You can serve hot or cold.

Green Chutney – Coriander Chutney

We had 3 bunches of coriander leaves and wanted to use it to the full extent. So, decided to make this quick simple and spicy green chutney. Tasted very good with Rava Idli. Gather all ingredients, grind and eat. 3 simple steps to make this delicious chutney. The chat masala gives it a very tangy taste. Loved it.

Ingredients:

  1. 2 bunches fresh coriander leaves
  2. 3/4 cup groundnuts
  3. 5 green chillies
  4. 1 inch grated ginger
  5. 1 tsp lemon juice
  6. salt to taste, and 1/4 tsp sugar
  7. 1/2 tsp Chat Masala
  8. 1 tsp Oil

Method:

  1. Fry the groundnuts for 5-6 minutes on a pan. You can also microwave the same for 2-3 minutes. Make sure the groundnuts don’t burn. Let it cool
  2. Now, add all the ingredients from 1-8 and grind to a smooth paste.

Warm Quinoa Salad

Healthy eating is tough, is challenging, is boring, and is quite expensive. However, when you apply a little bit of creativeness in preparing your meal, it is no longer tough, challenging, boring or even expensive. You might have seen several recipes I have been posting, I know it is not typical Indian food we all like to eat. However, it is important to have a list of recipes we can use and what better way to memorize them than this blog, right?

I prepared this warm quinoa salad after being a little bored of eating Oats for almost two weeks. My daughter had a box of Organic Quinoa and she asked me to try it.

Ingredients:

  1. 1 cup quinoa, yielded 2 cups of cooked quinoa.
  2. 1/2 onion
  3. 1/2 each green, yellow and red capsicum or bell pepper
  4. 1 tsp olive oil
  5. 1/2 tsp jeera
  6. 1 tsp red chilli powder
  7. 1 cup cooked Channa or Garbanzo beans
  8. Salt to taste

Method:

  • It was easy to prepare, 1 cup of quinoa, cooked in 2 cups of water. Yielded quite a bit of the same. Follow cooking instructions on the package.
  • In a non stick pan, heat oil and add jeera
  • Once it  starts cracking, add onion and all colored peppers.

  • Saute until Onions turn translucent.
  • Add garbanzo beans, channa.
  • Add red chilli powder, salt. and the cooked quinoa.
  • Simmer and let it all mix together.

  • Serve warm.
  • You can add lemon if you wish, I don’t like, so skipped.

Jowar Upma

Everyone I know here in the United States have been eating healthy. When we had this conversation in our Satsangha, it was surprising to see everyone using millets, oats and jowar kernels. My Sister Suma said she prepared this Jowar Upma the next day and shared the picture and recipe. Here it comes, the most tasty, healthy and delicious upma.
Thanks Suma for an amazing recipe.

  • Soak Jowar overnight.
  • Wash and cook Jowar in pressure cooker.
  • 1 cup jowar added 1 and half cups of water.
  • Cut all color peppers, carrots, onion, small cucumber and green chili
  • Heat Oil and add mustard, Chana and urad dal, chili
  • Added onion first, mixed and then the cut vegetables
  • Added cooked jowar it still had water I didn’t add that water
  • Added little water and salt and kept on stove for a good 15 mins
  • Added 🍋
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