Category Archives: Madhwa Specials

Madhwa Sampradaya Mavinkai Chitranna Gojju

Madhwa Sampradaya Mavinkai Chitranna Gojju

Kudos, a big hug and Special Thanks to my very good friend Vimala Vijayendran for sharing this recipe . Ultimate in taste and very, very flavourful, Aromatic Gojju, goes well with plain rice, hot, hot phulkas, dosa and curd rice. Please do try this recipe. Mavinkai is mango, Chitranna is mixed rice and Gojju is a thick sauce mixed with plain, hot rice.  I made this Gojju today and relished every bit of it. So  simple  and easy to make. Mix this Gojju with plain hot rice and enjoy the Chitranna with Chips, a nice raitha and a big bowl of cut mixed fruits.

Ingredients

Grind together 

Raw mango – 2 ( Do not peel. Cut the mangoes  to small pieces )

Bydagi red chilli – 6 ( I have used Kashmiri red chillies )

Grind the above mentioned ingredients to a  nice paste with little water. Keep it aside.

Other ingredients

Salt to taste

Grated jaggery – 2 tablespoons

Turmeric powder -2 pinches

To season

Gingelly ( sesame ) oil – 1/4 cup

Mustard seeds – 1 teaspoon

Channa Dhal – 1 teaspoon

Urad dhal  – 1 teaspoon

Halved peanuts – 1  teaspoom

Asafoetida powder – 1/2 teaspoon

Chopped curry leaves – little

Method

Heat a pan. Season. When the dhal and the peanuts turn golden, add the blended paste with little water, salt to taste, turmeric powder and the grated jaggery. Cover and cook on sim flame for 5 minutes. When the Gojju starts to leave the sides of the pan, switch off the stove. Mix well. Cool. Store in a nice air tight bottle.

Chef’s Tips

1) Keeps good in the fridge for 4 or5 days. Store it in the normal fridge compartment.

 

 

 

 

 

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Madhwa Sampradaya Kai Rasa

Madhwa Sampradaya Kai  Rasa

OMG! What a Taste , What an Aroma . 

I profusely Thank my very good friend Vimala Vijayendran  for sharing such a delicious recipe. The flavours play in this dish. Can make this Kai Rasa  for Dwadasi Paaranai. I have used mango to make this Kai Rasa. Goes well with  Soft Bun Dosas, Ven Pongal, Arisi ( rice ) Upma and Plain Rice with a nice raitha and pappad.

Ingredients

Peeled and cubed  mangoes – 2 cups

Thick tamarind extract – 1 and 1/4 cups

Salt to taste

Grated jaggery – 4 tablespoons

Turmeric powder – 1/4 teaspoon

Rice flour – 1 teaspoon

Roast  In Oil And Grind To A Fine Powder

Gingelly oil – 1 tablespoon

Mustard seeds – 4 teaspoons

Urad dhal – 1 teaspoon

Methi ( fenugreek ) seeds – 1 teaspoon

Bydagi ( or ) Kashmiri Dry red chillies – 5 or 6

Solid Asafoetida – 1 small piece

Heat a pan. Add oil . Keep the flame on sim. Add all the above mentioned ingredients. Fry to a golden colour. Transfer to another plate. Cool. Blend the ingredients to a fine powder.

To Season

Gingelly oil – 4 tablespoons

Mustard seeds – 1 teaspoon

To Garnish

Finely chopped curry leaves – little

Method

Heat a pan. Season. Add the chopped mango pieces. Add the turmeric powder. Keep the flame on medium. Sauté for 3 minutes. Add the thick tamarind extract. Cover and cook on sim flame for 5 minutes. Add the salt to taste and the grated jaggery. Cook for 3 minutes on sim flame. Add the rice flour to the powdered spices and mix. Add 1/4 cup of water and mix well. Add this mix to the mango and cook on sim flame for 5 minutes. By now the Kai Rasa would have thickened. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Can make this Kai Rasa with 5 or 6 big goose berries or with 1 citron ( narthangai ) ( peel the narthangai slightly and use ).

2) Kai Rasa goes well with phulkas also .

 

 

 

 

 

 

Madhwa Sampradaya Bisi Bela Huli Annah

Madhwa Sampradaya Bisi Bela Huli Annah

One of the most,most,most tastiest Bisi Bela that I have ever tasted. An authentic Madhwa special dish. I learnt this recipe from my very good friend Vimala Vijendran. I am very happy to share this recipe with you all. A very simple preparation, but the taste is ultimate. I made it for lunch today along with a couple of vegetable dishes. Believe me, I loved the taste and I did not want any accompaniment with this dish. This Bisi Bela is so light, I enjoyed every morsel of it.

Ingredients

Raw rice – 1 cup

Thoovar dhal – 1/2 cup

Turmeric powder -1/4 teaspoon

( Wash the rice and dhal, add 6 cups of water and 1/4 teaspoon of turmeric powder and pressure cook  and keep aside )

Salt to taste

Grated jaggery – 1 teaspoon

Tamarind paste – 3/4 teaspoon

Water 1/2 cup

Roast in oil and powder finely

Bydagi chillies or Kashmiri dry red chillies – 5 or 6

Channa dhal – 4 tablespoons

Coriander seeds – 3 teaspoons

Methi ( fenugreek ) seeds – 1 teaspoon

Grated dry coconut ( Kopra ) – 1/2 cup

Gingelly oil – 4 tablespoons

First heat a pan. Keep on medium flame. Add the grated kopra and fry on sim flame till golden. Transfer the roasted kopra to a plate. Next, add the 1 tablespoon gingelly oil to the pan. Keep the flame on sim. Roast all the other ingredients to a golden colour. Transfer to another plate. Cool. Blend to a powder. Add the roasted kopra. Powder well together. Keep it covered . Leave it aside.

To Season

Gingelly oil – 4 tablespoons

Mustard seeds – 1 teaspoon

Peeled, halved peanuts – 1 handful

Asafoetida powder – 1/2 teaspoon

Curry leaves ( torn ) – little

Method

Heat a pan. Keep the flame on medium. Add the tamarind paste with 1/2 cup of water. Boil on sim flame for 5 minutes. Add the grated jaggery. Add the boiled rice and dhal. Add salt to taste. Add the ground powder. Mix well. Simmer for  5 minutes. Switch off the stove

Season and garnish. Mix well. Serve hot.

Chef’ s Tips

1) This Bisi Bela is very light since there is no ghee .

2)Do not add any extra masalas and vegetables to this dish. It will change the taste.

3) Serve this Bisi Bela with any raitha, chips or appalam .

4) Fry the peanuts in oil to a golden colour