Chaturmasya recipes

• saar sambhaar can still be cooked ... as follows ..... 1. saar get a powder of menasu + jeeragi [ kali mirch + jeera ] + amchur in lieu of saar powder ... for sambhaar use whole moong [ boiled ] and menasu+jeeragi + roasted moong powder + khopra well made into paste ... moong daal payasam ... chitranna with tilpowder + kalimirch +coconut +raw mango [ raw mango + daal
• more will follow if interested
• RAYAR mutt followers can use mustards .. that makes even more recipes in the kitty and tasty too .... there is one leafy vegetable knwon as agastya palle which one can get in malleshwaram market everyday ... this is allowed even in shaak vrata ... amala and mango and basil are allowed in shakka vrata
• Uttaradi mutt allows for use of groundnuts it considers it as phala ...
• Udupi mathas allow use of Coconut .. these bring in even more choices for recipes
• paritosh if you are eating outside do not attemt this vrata ..
• I dont know about your health condition .. dwadashi is okay ... just you can extend it to poornima and amavasya .. if one can manage
• Another recipe is mix maida and little rice powder and make small doughs and fry them golden brown to make crisp bajjis ... chaturmasa bajji
• mix soak rice and moong daal for three hours ... make a paste along with kali mirch and salt as per taste ...put some crisp coconut pieces or grated coconut and fry them golden brown to make vada ..
• the paste can be used to make peasarattu on a dosa pan
• yes ... atleast minimum that can be done
• boil sabudaana till paste .. make into small flat doughs , let them dry and then fry to make chaturmasa papad
• dry dates can be consumed
• dry dtes is known as utatti in kannada
• MAL"leshwaram" "basvanna"GUDI = MALGUDI
• MALGUDI DAYS
• had corn paneer masala and boiled moong .... isnt chturmasa interesting
• today i got 3 kg kairi [ mavinkayi ] for rs 100
• 2 kg avala
• enough for week
• baby corn paneer became hit today .. all took several servings
• jeera hai na
• so tommorrow , mavinkayi daal . mavinkayi saaru , mavinkayi chatni , mavinkayi chitranna . mavinkayi bisiuppinkayi ...
• amm panha
• try the same with rice floor ... it would fun-too [2]
• there is one marathi dish called "mathoda" ... it is also suitable for shaka vrata
• mathoda with soaked tuvar daal
• wadi sayin is koki ko rasam me dalo aur bud budbudaye
• soak tuvar daal for one hour .. and then remove the water ... and out in grinder ...make a paste ... and then heat oil [ large quantity ] in pan .. put some jeera and raayi ,..and put the paste and keept frying .. the paste will turn into fine crackles ..put jeera powder kalimirch powder and salt .. ready to eat .. MATHODA
• yes chaturmasa one meal is shreshta but no fruits in this month
• yes mango amla is allowed
• RASAM 1 take 1 spoon jeera 1 spoon kalimirch ..dry coprah ..and roast and grind for powder ... ... boil tuvar daal with excess water ... drain the daal and keep the water for RASAM ..[ boiling you can keep mango pieces [ raw] for mangi flavour ] ... heat oil in the kadai .cracle jeera nd put rasam powder ..put little flavored daal water few spoon .. allow it to boil .... and when aroma comes pour sufficient water and aamchoor powder ..and salt .. bring to boil .. pour some ghee and ready to serve ///
• DEKHO kitne dishes banate hain chaturmasa mein .. isnt it
• evening mein ... moong ke vaDe , corn boiled salt and pepper , paneer kalimiri ....aam panha ....simple plain raw mango cut with salt and pepper ...gulab jamoon jlebi basundi .. lassi amras mango shake ... fried bajji with maida mixed with jeera and rice powder salt
• oilanaam oilam tilam
• moong daal dosa ...
• raw nellikayi is allowed
• amchoor upma in curds oe must try it taste wonderful
• take rava ... fry in large quantity of oil [ forget cholestrol , else kanjoosi karoge tel se acidity hoga ] crackle raayi jeera .. and fry rava ... keep aside ... take curds and put amchoor and salt in it ..keep for sometime .... take some water bring to boil .. pour rava and curds in boiling water ... and stir till done ... [ udupi matha can add coconut ... UM can add groundnuts .. tastes good ]
• alternativvely soak rava in curds and amchoor .. and then dry /.... and make usual uppeet .. thsi also taste good
• akki roti + nellikayi bisiuppinkayi
• use cotton oil tastes superb
• Rkg main kitchen ghusun toh harshnaad ho jata hai
• NO kottamabri karebevu
• while making pesarattu add a tea spoon of rice paste to moong .. tastes good
• corn paste til powder can be effectively used to enhance taste isnt it ?
• five types of rasam
• take raw mango .. cut two sides ... now you have only gutli part .. nicely grate it into big chips .. dry it in sun .. for weeks .. after that when you want to make rasam ... soak this dried chips in wwarm water and make rasam from it ... That will taste different
• make normal rasam ..... keep aside .. take a pan put some butter and heat and then pour one spoon kalimirchi powder ... and pour rasam on it and boil for two minutes .... you will get rasam with another flavour ....
• take jaggery dry coprah and mustards ..grind .. and add in the rasam ... this rasam will taste wonderful ...
• this is best season to taste singular spice flavours
• yes
• honey is not allowed . , coconut is allowed for cooking by udupi swamijis ..but coconut arpana at mutt during shaak vrata is not seen ..
• coconut is allowed in UDUPI
• chana is shaka .... harbare ka ped pe nakko chado bhai
• July 3, 2012 at 11:32am
• yes
• yes we were missing long posts too
• buttermilk ghee allowed
• no
• little better than yesterday
• dahi bhi ata hai
• yes coconut allowed ..
• yeh post ka photo dekke woh gaana yaad ajaata hai " we are the world . ......"
• yes allowed .... take guduchi satva with honey