Ganesh Chaturthi

Vakratunda Mahakaya

Kotisoorya Samaprabha

Nirvighnam Kuru Me Deva

Sarva Karyeshu Sarvada

Ganesh Chaturthi / Vinayaka Chaturthi is celebrated on the 4^th day of Bhadrapada maasa.This is one of the most eagerly awaited festivals in India.This festival is also referred to as Gowri-Ganesha.

Ganesha is the one who drives away all sorrows, difficulties and miseries, that’s why we perform Ganesh pooja before beginning any new endeavor.There is a Sanskrit shloka which explains that we should offer our first prayers to Lord Ganesha , who brings good luck in new activities.

Vaageeshadyaha sumanasah sarvarthanam upakrame
Yam nathva kruta krutyasyuhu tam namaami gajananam

We celebrate Ganesh Chaturthi to mark the birthday of Lord Ganesha, who is the son of Lord Shiva and Godess Parvathi. We worship the clay idols of Lord Ganesha.

The Festival preparation begins on the eve of the festival day, where we go shopping for the clay idol of Ganesha, flowers and fruits.On the morning of the festival, the ganesh idol is got home and installed on a table whose corners are decorated with Banana stems. Ganesh idol is decorated with flower garlands, blades of grass (called as Karki) and leaves known as patri. 

It is customary to offer Naivedyam. A large variety of sweets are prepared as it is believed that Lord Ganesha is very fond of sweets especially modak and kadabu.

As part of Naivedyam, I prepared

1.Modak
2.Onion Bajji
3. Rice, rasam and papad

It is believed that false allegations will be cast on oneself on seeing moon on this day,Ganesh Chaturthi.The moon misbehaved with Ganesha and got cursed by Ganesha.So remember not to see moon on this day :P

At our home, we install the idol of Lord Ganesha for five days and each day we prepare a different sweet and offer it to the lord. Every day we do aarti in the morning and evening.
On the fifth day, after the pooja in the evening, our ganesh idol is carried by hand and travels in the back seat of our car to the nearby tank, where the idol is immersed in the water body.

Here are two prayers (in kannada language) offered to Lord Ganesha

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Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali kayo Gana Nayaka||
Hoi....Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali Kayo Gana Nayaka||
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Gajamukhane Ganapathiye Ninage Vandane
Namdidavara Balina Kalpatharu Nine ||
Bhadrapada Shuklada Chauthiaando
Nee mane manegu dayamadi harasu yendu
Ninna Sannidhanake thalebagi Kaiya mugidu
Beduva Bhaktarige Nee Dhaya Sindhu ||
Eeyelu Lokada Anu Anudina
Ihaparada Sadhanake Neene karana
Ninnolume Notada Ondu Honnakirana
Needidare Sakayya Janma Pavana ||
Parvathi Parashivana Prema Puthrane
Palisuva Paradaiva bere kane
Papada Pankadali Paduma yenisu yenna
Pada seva Onde Dharama Sadhana ||
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Vegetable Bombay Biriyani Recipe

There are a wide variety of biriyanis.
I first learnt to make biriyani from a friend and colleague, Kishwer. She prepared awesome biriyani for a weekend party.
Later inspired by the wonderful taste, I got a Biriyani Masala box, I chose MDH Bombay biriyani masala.
Here I am presenting the recipe followed by my friend which is more or less the same as the one mentioned on the masala box.I replaced the non-veg with the vegetables.

I didn't know the exact difference between fried rice, pulao and biriyani until I first cooked the biriyani myself. To prepare the fried rice the cooked rice is fried with the other ingredients,for the biriyani,one needs to cook the rice first.For the pulao, all ingredients including rice are cooked together.

Initially I would complain that "My biriyani turns out to be a pulao".Cooking biriyani needs great skill and care.Even a minute's extra heat might make it imperfect.

Ingredients:
1. Cut vegetables - Potato, cauliflower,Beans,Carrot - 1 cup each
2. Onion - 1 large
3. Tomato - 2
4. Rice (uncooked) - 2 cups ( preferably Basmati rice)
5. Cashew-nuts - 10
6. Oil - 1/2 cup
7. Salt as per taste
8. Red chilly powder - 1/2 tsp
9. Garlic Cloves - 3
10. MDH Bombay biriyani Masala - 5 tsp
11. Mint leaves - 5

Preparation:
1. Soak the rice is water for 15 to 20 mins.
2. Cut all the vegetables.
3. Fry the vegetables( potato, beans, cauliflower,carrot) one by one and keep them separate. Add oil while frying.
4. Fry the onion until they turn slightly brown.Then add crushed Garlic and tomato. Fry until the water from tomato separates.
5. Add salt and biriyani masala.Mix well.
6. Add all the fried vegetables and mix.Add 2 tbsp water and cook for 5 mins.
7. Now to cook the rice - add 3 cups water ( 1.5 cups water : 1 cup rice) and mint leaves and cook up to 80 %. If you use pressure cooker,cook until one whistle.
8. When the rice is ready.Take a big container and place a layer of rice, followed by a layer of vegetable mix and then again a layer of rice and so on. Pour 1 cup water and cook with the container covered for 5 mins

Biriyani can be garnished with fried Cashew and deep-fried onion.
Once the biriyani is ready the aroma spreads everywhere. Now peacefully relish the biriyani along with raita.

Quick Dosa - Dosa in 20 mins

Quick Dosa

Dosa is a evergreen dish. Can be had for breakfast lunch or dinner. Can also be had as snack in the evening.
There are a variety or Dosas.But most of them require the batter to the fermented for aorudn 6 hrs.The wait kills me.

My mom suggested this simple and quick recipe.Almost the same ingredients, rice but no fermentation required.And your dosa is ready in 20 mins. Cool ain't it?
I just love this Dosa.

How to prepare Dosa in 20 mins, with no fermentation involved?

Ingredients:
1. Rice Flour - 3 cups
2. Fresh grated cocont - 1 cup
3. Water - 5 cups
4. Baking soda - a pinch
5. Salt as per taste
6. Oil - 2 tbsp

Preparation:
1. Mix all the ingredients except oil.

2. Heat a flat pan (tawa).Slightly apply oil.
3. When the Pan is hot, slowly pour the batter.
Note : I normally use a small glass, as it is easier to hold and pour using a glass.
If you are using a non-stick pan , then you may avoid applying oil.


4. You will see pores on the dosa. slightly apply oil on top of the dosa.
5. Using a flat wooden/steel spatula remove the dosa from the pan.

Quick dosa tastes yummy with chutneys. I like it with Coconut-mint chutney.
You definitely can't stop with one.
However this one's definitely not for the calorie-conscious.



Tips: If you are using normal pan/tawa, the dosa may stick to the pan and you may find it difficult to remove it from the tawa once its ready. In such case,
1. Heat the Pan,splash 1 tbsp of water once the pan is hot and slightly apply oil.
or
2. Heat the Pan,cut a small onion into half and rub the onion over the pan.

Potato Capsicum Curry

Capsicum (bell pepper or sweet pepper) also known as ‘Simla Mirchi’ in Hindi., is beneficial to the eyes and skin.This vegetable is rich in Vitamin C.
And Potato is the most easily available vegetable with high calories.
To enjoy lasting energy, eating potato is advised. Especially for marathoners,potato serves as rich source of carbohydrates.

Heres a simple recipe to give your body,the nutrients of both capsicum and potatoes.

How to prepare Potato Capsicum Curry? Ingredients:
1. Potato - 3
2. Capsicum - 2
3. Green chilly - 4
4. Onion - 1
5. Cumin - 1 tsp
6. Curd/yogurt - 1/2 cup
7. Gram flour/Besan - 1 tsp
8. Garam masala - 1 tsp
9. Curry leaves - 5
11. Salt as per taste
12. Coriander
13. Oil - 3 tsp

Preparation:
1. Cut all the vegetables.
2. Mix the gram flour in the curd and keep aside.
3. Heat oil in a container, add cumin and curry leaves.
4. Add onion and fry untill they turn slightly brown.
5. Now add the potatoes and fry for 5 mins
6. Then add the cut capsicum and fry for 5 mins.
7. Now add the curd and gram flour mixture and add one cup water.
8. Add the garam masala and salt. Cook for 10 mins.
9. Add coriander for garnishing.

Festival Food - Varamahalakshmi Pooja

Varamahalakshmi Pooja is performed on the second friday of the Shravana masa.

The Shravana month is treated as the holiest month in the hindu calendar and comes with it the festive season.

The lakshmi pooja is performed on all fridays of the shravan month.On the second Friday varamahalakshmi pooja is performed by married women.

I remember my mom performs this pooja every year. Her preparation begins on the eve of the second friday when she cleans the house.Wake up early on the Friday, take head bath and then begin with the pooja preparations. My job as kid would be to draw huge rangolis in front of the main door and bring fresh mango leaves/twigs and place them on top of the main door to welcome the Goddess.

The pooja preparation involves setting up of the kalasha, the kalasha is filled with grains – mainly rice or water. A coconut is placed on top of the kalasha and is surrounded by 5 betel/pan leaves.My mom attaches a silver mukut of goddess to the coconut before placing it on the kalash. She places a huge pot below the kalash and drapes a saree around the pot. Decorates the kalash with ornaments and flowers. She places bangles and toe rings as well.

Now comes the offerings to the goddess. Place two betel leaves and on top of the betel are placed five things which include – one arecanut, one banana, one dry turmeric, one coin and a dry fruit. Five such sets are placed before the goddess. Some also place two banana/plantain stems on either side of the decoration.

Then comes the main thing the Naivedya. I remember my mom being very stressed about food preparation as the naivedya includes a variety of food.

The naivedya mainly includes

1. Holige/Obbattu
2. Obbatt saaru
3. Rice
4. Kosumbari
5. Kadabu
6. Bajji

In the evening, women dress in their best, celebrate the festival in their homes and also visit each others houses for the "Arishina-kumkuma" and "aarti".
Along with arishina-kumkuma, women are offered ’phala and tamboola’.

It is believed that the "Varamahalakshmi Pooja" would bring wealth, health and prosperity.

I think its basically an occasion to forget about calories for a change, eat fatty food. Meet friends and relatives and have a get-together.

Potato Paratha /Aloo Paratha

Paratha is the flat Indian bread with a stuffing.
There are various types of parathas, alu paratha, godi paratha, mooli paratha etc.
Aloo Paratha happens to be the most liked of these various parathas.

Paranthas probably originated in Punjab. But now they are famous all over India.
Heres an easy recipe to prepare Aloo paratha.

Ingredients:
For the potato stuffing
1. Potato - 4
2. Green chilly - 4
3. Ginger - 1/2 inch
4. Cumin - 1 tsp
5. Salt - as per taste

For the Dough :
1. Wheat flour - 1 cup
2. Water
3. Salt - 1/2 tsp
4. Oil - 1 tbsp

How to prepare the dough?
Mix wheat flour,salt and add a tbsp of water. Mix using hands.
Slowly add some more water and mix again.
Repeat adding water and mixing to form a think dough.
Make sure not to add too much water at once.

To make the stuffing
1. Boil the potatoes and allow to cool down.
2. Grind the green chilly,ginger and cumin together.
3. Now mash the potatoes and mix the ground paste of green chilly,ginger and cumin.
4. Add Salt and mix well.

Now to make the Paratha
1. Take a portion of the dough almost equal to the size of a golf ball.
2. Using the wooden stick, flaten the dough into a small 3 inch circular flat roll(chapati).
3. Take a portion of the potato mix, size of a golf ball again.
4. Place it in the centre of the small chapati.
5. Slowly lift the dough into your hands and surround the potato mix with the chapati.
6. The potato ball should get engulfed by the chapati dough.
7. Seal the dough properly by pressing.
8. Again using the wooden stick, make a paratha by rolling the stick over the dough(with potato stuffing inside it). Keep rolling until its almost 6 to 8 inches in diameter.
9. Heat a pan and fry the paratha. Turn the paratha upside down when you see small bubles on the paratha.
10. Apply oil occasionally

Yummy Alu paratha is ready.
Have it with Yogurt. I like to have it with yogurt and Groundnut chutney

Jowar Uppit Recipe

Jollad uppit

Jowar is the Indian name for Sorghum , also known as great millet, guinea corn.
This is yet another easy recipe with Jowar. You may also try Jollad Bele Kadabu.

Ingredients:
1. Jowar flour - 1 cup
2. Onion - 1
3. Green chilly - 3
4. Mustard seeds - 1/2 tsp
5. Jeera - 1/2 tsp
6. Dill Leaves(Sabbasgi) cut- 1/4 cup
7. Capsicum - 1/2 cup(cut)
8. Groundnuts - 1 tbsp
9. Lemon juice - 2 tsp
10. Salt - 1 tsp or as per taste
11. Oil - 3 tsp

How to prepare Jowar uppit?
1. Fry the Jowar flour for 5 mins and keep aside.
2. Cut all the vegetable- onion,chilies,dill leaves,capsicum.
3. Heat oil and add mustard,jeera and groundnuts.
4. Add cut chilly and onion. Fry until Onion turns slightly brownish.
5. Add the cut dill leaves and capsicum. Fry for 3-4 mins.
6. Add 2 cups of water,lemon juice and salt.
7. Allow the mixture to boil.
8. As it begins to boil, slowly add the Jowar flour and mix well.Reduce the flame and cook for 5 mins.
9. Keep the container closed for 5 mins.

Spicy Green Rice / Spinach rice

Spinach rice
When one speaks of spinach the first thing that comes ot my mind is "The Popeye Show".
I used to watch this cartoon serial as a kid. Here the main character Popeye had strong muscles attributed to his spinach drink.
Popeye gained instant energy after having the spinach drink :) and could perform supernatural acts.

Indeed, Spinach is a repository of nutrients.Its rich in vitamins and minerals.
Heres a simple recipe using spinach as the main ingredient.

Ingredients:
1. White rice uncooked - 1 cup
2. Spinach leaves - 1 cup
3. Mint leaves - 10 to 15
4. Garlic Cloves - 2
5. Biryani/Pulao masala - 1 tsp
6. Mustard seeds - 1/2 tsp
7. Coriander (optional)
8. Green chilly - 2
9. Onion - 1
10. Oil - 2 tsp
11. Cashew nuts - 4-5
12. Lemon juice - 1 tsp
13. Salt as per taste
14. Water - 1.5 cups

How to prepare Spinach Rice?
1. Wash the uncooked rice with water and keep aside for 5 mins.
2. Cut the onion and green chilly.
3. Cut the spinach and mint leaves and grind to make a paste.
4. Add oil to the container,add mustard seeds when the oil is hot.
5. Add green chilly and garlic paste. Fry
6. Add onion and fry for 2 mins.
7. Now add the green paste prepared earlier and fry for 3 mins.
8. Then drain the water from the rice and add to the container. Fry for a min
9. Add salt, masala and cashew nuts.
10. Add water and cook.

When cooked, the green rice looks yummy and tastes equally good.

Lemon Rice

Yellow Rice

Lemon rice is more commonly called as Chitranna in Karnataka.
I always wonder "why this dish is called Chitranna?". Where chitra means - strange and anna means rice.
One of my friends says, the dish is named after the place where it originated, CHITRAPUR hence CHITRANNA.
Any other thoughts?

Well,Chitranna/Yellow rice is prepared in various ways. I specially like to prepare it without onion or tomato.

Ingredients:
1. Rice (cooked) - 2 cups
2. Lemon juice - 3 tsp
3. Garlic - 3 cloves
4. Mustard - 1/2 tsp
5. Turmerric - 1/2 tsp
6. Groundnut - 1 tbsp
7. Oil - 2 tsp
8. Green Chilly - 3
9. Urad dal - 2 tsp
10. Coriander to garnish

How to make Yellow Rice?
1. Heat the oil and add mustard seeds.
2. Once the mustard start spluttering,add urad dal and groundnuts.Fry for a min.
3. Add cut green chilly and garlic paste. Fry for a min again.
4. Add salt,turmeric,and lemon juice.Mix the ingredients.
5. Finally add the cooked rice and mix well but gently.
6. Add coriander to garnish.

Curds Bean Recipe

Curds Bean Recipe

Its a lazy day and you want to give a kick to your tongue and rest to your hands, then yes this is the recipe that you are looking for.

Its quick, simple and tasty, Ummmm!

Main ingredients are Curd and beans. Curd/Yogurt has high nutritional value and is rich in proteins and vitamins.

In India, a lot of people believe that eating a spoon of curd with sugar brings luck especially during exams and interviews [:P].People follow this like a superstition, whereas this has a scientific reason.Actually, Curds when mixed with sugar acts as an excellent body coolant and instant energizer, thereby bringing luck to your body J

Ingrédients:

1. Beans - 15-20 nos

2. Curds /yogourt - 1 cup

3. Green Chilies - 3

4. Fresh grated coconut - 1/4 cup

5. Jaggery powdered - 1/2 tsp

6. Mustard - 1 tsp

7. Salt - 1 tsp( or as per taste)

8. Coriander

Preparation:

1. Cut the beans (the cut pieces should be about 2 cms size)

2. In a vessel cook the beans along with water. Add water just sufficient to submerge the beans.

Cook until the beans are tender.

Alternatively you cud microwave the beans (with water) for 5 mins.

3. In a container, heat the oil and add mustard seeds, when the mustard starts spluttering,

add cut green chilies.

Fry the chilies.

4. Now add the grated coconut and fry again.

5. To this add the boiled beans (along with the water).

6. Add salt and jaggery.

7. All it to cool down and then add curd/yogurt and stir.

Eat after 10 mins with plain rice.

Moong Daal Recipe

Moong Dal Curry.

Ingredients:
1. Moong dal (split green gram) 1/2 cup
2. Red chilly 2 nos
3. Garlic cloves 2-3
4. Cumin - 1/2 tsp
5. Mustard - 1/2 tsp
6. Sambar masala - 1 tsp
7. Tamarind paste - 1 tsp
8. Ghee - 1 tsp
9. Oil - 2 tsp
10. Salt - 1 tsp or as per taste
11. Coriander

Procedure:
1. Fry the dal, until it turns slightly brown.
2. Pressure cook the dal and allow it to cool down.
3. In a vessel heat the oil. Add cumin and mustard.
4. Add Red chilly and garlic paste.
5. Grind the cooked dal to form a paste.
6. Pour the dal into the vessel and mix.Add salt,sambar masala,tamarind paste.
7. Add 3 cups of water and cook.
8. Add Ghee and coriander for better taste.

This tastes too good with rice.

Finger Millet balls/Raagi Mudde

Raagi Mudde

Raagi is the staple food in Southern Karnataka.
Raagi mudde preparation is very simple.It is easy to digest and highly nutritious.This recipe my mom learnt from our maid Mallika at Bangalore.
Earlier My mother followed a very cumbersome method and always ended up having some flour lumps in the mudde.But this recipe followed by our maid is very simple and since we started following this recipe, mudde has become a common dish for dinner.

Ingredients:
Raagi Flour : 1 cup
Water : 2 cups

Procedure:
1. Take water in a wide container and add 2 tsp of raagi flour.Heat
2. When the water begins to boil, lower the flame.
3. Now pour the remaining raagi flour into the container.Donot mix.
4. The water shall slowly engulf the raagi flour.
5. Cook on low flame for 10 mins.
6. Remove the container from flame.
7. Using a string wooden tablespoon/ roller, stir the cooked raagi flour.
Hold the container tight while stirring. (Be careful since the container is hot)
Seek help of someone or use your feet to hold the container tight and
Stir and make sure there are no lumps left behind.
8. Take a plate and apply little water to your hand and the plate.
9. Take a small amount of the raagi mix from the container and
shape it into a small ball.
Repeat for the remaining raagi mix.

Raagi Mudde can be had with Soppina( leeafy vegetables) saaru.
Take a small portion of the mudde, dip it in the curry and just gulp it.

Potato Cabbage Curry

Potato Cabbage Recipe
This is an easy and quick recipe using cabbage and potato.

Ingredients:
Cabbage - 2 cups(cut)
Potato - 1 cup(cut)
Garlic - 3 cloves
Garam masala - 2 tsp
Red Chilly powder - 1 tsp
Salt - 1 tsp
Lemon juics -1 tsp
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Oil - 2 tsp
Coriander

Procedure:
1. Cut the Cabbage and microwave the cut cabbage for 4 mins
2. Cut the potato and microwave the cut potato for 4 mins.
3. Heat the oil in a vessel, add cumin and mustard seeds.
4. Add Garlic paste to the oil and fry
5. Now add cut microwaved potato and fry for 1 min.
6. Add Cabbage,Garam masala,chilly powder,salt and lemon juice.
7. Mix all the ingredients and cook for 5 mins.
8. Add Coriander.

Akki Rotti

Akki Rotti Recipe

Ingredients:

Rice Flour - 3 cups
Onion Chooped - 1 cup
Green chilly - 4 - 5 nos
Coirander
Curry leaves- 5 leaflets
Ginger chopped - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt as per taste
Dill leaves (sabbasgi) - half bunch
Oil - 1 tbsp

Procedure:
1. Chop all the veggies
2. Mix all the ingredients in a bowl and add sufficient water to form a thick dough.
The sabbasgi gives an awesome taste to the rotti
3. Take a small ball of the dough and spread it on the pan.use water to avoid the dough from sticking to fingers/hand
4. With your fingers spread it( press the dough)to form a chapati sized roti.
5. Now place the pan on medium flame. Apply oil.
6. Heat for 1 min.Then turn the roti around.
7. After a while remove the roti from the pan.
8. For the second roti - since the pan is hot, pour some cold water on the backside of the pan (one facing the flame).
Else if you have two pans , use one pan after the other, allowing them to cool down intermitently.

The Akki rotti can be had along with Coconut pudina chutney.

Jowar Recipe

Jowar balls in spicy gravy / Jollad bele kadabu :)
Jowar is considered to be a very healthy food and forms the staple food in parts of Karnataka, Andhra Pradesh and Maharashtra.
In the villages ,every girl learns to prepare Jowar Rotti's at the age of 10
or I must say in villages the very first dish that a mother teaches her daughter is to make Jollad rotti.
However for us the town girls, making Jollad rotti seems very difficult.But this should not stop us from eating food prepared
out of Jowar.

Heres one dish made of Jowar.Highly nutritious and tasty.

Ingredients:
1. Jowar flour - 2 cups
2. Toor Dal(yellow pegion peas) - 1/2 cup
3. Curry Leaves - 15 to 20 leaflets( more the better)
4. Garlic cloves - 3-4 nos
5. Onion - 1/2 cup (cut)
6. Red chilly powder - 1.5 tsp
7. Salt - 1 tsp (or as per taste)
8. Cumin seeds - 1/2 tsp
9. Mustard seeds- 1/2 tsp
10. Turmeric - 1/4 tsp
11. Coriander
12. Oil - 2 tsp
13. Dry coconut powder - 2 tsp
14. Tamarind paste - 1 tsp

Procedure:
1. Take the Jowar flour and add sufficient water to make a thick dough of the Jowar flour.
2. Now make small 1 cm balls out the Jowar dough.
3. Cook the toor dal in a cooker and allow it to cool down.
4. In a vessel heat the oil , add cumin, mustard,curry leaves.
5. Then add Onion and garlic and fry until the onion turn slighlty brown.
6. Now add the cooked Dal along with 2 cups of water.Add the Red chilly powder, salt, turmeric, tamarind paste.
7. After the mixture begins to boil add the the Jowar balls (preferrably one by one).
8. Heat for 10 mins. Add coconut powder and coriander.

Jollad bele kadabu is ready



You may also try another easy Jowar recipe - Jowar uppit.