On this auspicious day of Ramanavami , Please extend your support for our Temple In Canada , Let us Spread our glorious Sanatana Dharma Everywhere !
**** Mangoes allowed (Udupi Matha use )****
Coconuts ( Udupi Matha use )
**** dried Nellikaayi (Gooseberries)****
**** Dates **** (Udupi Matha use)
**** Dry Ginger (not fresh ginger, Udupi Matha use)****
Sugar & sugar candy
milk, yogurt, butter
milk, curds, sugar, ghee, Mangoes can be used for panchamrutha abhisheka
Turmeric used ONLY for puje purposes not for cooking
****As per the book Sadachar Vinodha, these ingredients are exempt for Shaka vrata.
The following FEW items are NOT used in this month:
Tamarind
Chana dal/flour
Vegetables
Coconut
Fruits except Mangoes, Dates
No red chillies (substitute with Black pepper)
Turmeric
Asafoetida(Hing)
NO saffron, lavang, pacchai karpura for sAligrama puje or theertha
For panchamrutha abhisheka, NO honey.
NO dry fruits (like cardamoms, raisins, cashews, almonds)
and many more......
ShAkha vrata receipys:
1. Saaru: Use amchoor powder as a substitute for tamarind. Ingredients:
aamchur powder - 1 tbsp
Cooked toor Dal with water- 2 cups
sugar - 1tsp
roasted sesame seeds powder - 2 tsp
black pepper - 1 1/2 - 2 tbsp
Salt to taste
Preparation:
Heat the vessel with 1 tbsp of ghee. Add cumins and allow it to flutter. Then add cooked dhaal and some water(if you want saaru to be watery) and the remaining ingredients and allow it to boil.
3. Pepper Rice (Chitranna)
Ingredients:
Cooked Rice - 2 cups
Black Pepper-1 and 1/2- 2 tbsp
Oil - 2 tbsp
Urad Dal - 2 tsp
Cumin seeds - 1 tsp
Roasted Sesame seeds powder - 1 tbsp
aamchur powder(dry mango powder) - 1 and 1/2 - 2 tbsp
Preparation:
Heat the pan with oil in it. To the heated oil put cumin seeds. After they flutter add urad dal. Once the dal become brownish add ground black pepper. Then, add cooked rice. Mix it well. To this, add 2 tbsp of aamchur powder and mix it well.
serves: 3
One can also eat the dishes like Idli, dosa, chapati, poori and so on., which does not contain the above mentioned things.
4. Chappatis/roti, puris, iddli, dosa.
Idilies: (a). Soak 3 : 1. Rice & Urad Dhal for few hours. Handful of avalakki can be added. Grind Urad dhal & rice for 45 minutes each & separately in the grinder. Add salt & let it ferment for about 7 to 10 hours outside & idillies, dosas can be made.
(b). Rava Idily: Soak Rava in sour curds with sufficient salt added & steam it in a idily vessel. Alternatively, you can substitute rice with Rava & follow the first method (a).
(c). Soak for 4 hours at the ratio of 1 :1:1 : 3: urad dhal : Toor dhal : Moong dhal : rice. After 4 hours, grind it well. Add salt, black pepper. If needed, sour yogurt can be added. These can be made as idilys or dosas
5. Majjigehuli: Majjige PaLidya
Ingredients
Buttermilk - 4 cup(32 oz)
Black pepper - 2 tbsp
Jeerige
Coconut
salt to taste
Dry Ginger
Soak Togari bele for half an hour hour
Green HesarukAlu
Grind the above ingredients. Boil HesarukAlu in pressure cooker & mix everything welll.
6. Till powder:
1 cup Urud dhal 1/3 cup till [eLLu] 3 tsp full of pepper. salt Dry roast them and make a fine powder. This can be used for making chitranna/bhath [Some people use dry coconut, but my brother/bhabhi never use it] Add water and grind it with gooseberry or plain amchor and use it as chutney for iddli, dosa, puri, etc.
7. dhal powder: 1 cup toor dhal 2 tsp. pepper salt Roast the ingridients and use it along with ghee for bhath/plain rice.
8. kootu powder 1 cup urud dhal 2-3 tsp. pepper 1 tsp. jeera dry coconut Roast and make a fine powder. As needed this can be used as a masala for Kootu or majjigehuli
9. Kootu: cook Hesaru kAlu, mung or Toor dhal and add the above mentioned masala and salt as needed. Jeera can be used for vaggarini.
10. dhal: cook Mung dhal and boil it with 1/2 tsp of amchor. Season it with urud dhal and jeera [dry ginger] This dhal goes well with chappati.
11. Moong beans VusuLi
Moong beans Curry
Ingredients:
1 cup of Soaked whole Moong beans
1 Tbsps of Black pepper
2 tsp of aamchur powder
1 tbsp of roasted sesame seeds powder
Salt to taste
Cook the soaked moong beans with little amount of water and salt. Once they get cooked, add the remaining ingredients
12. Sev [rice noodle] Heat oil and add sev with pepper and salt or add one of the powders to taste
13. Upma: 1 rawa, 1 cup sour dahi 1 tsp jeera 1 tsp corse pepper powder 1/2 cup hot water couple of hole pepper urud for vaggarini Heat oil, add vaggarini, nicely roast rawa, add dahi, water, salt to taste [1 tsp per I standard cup [250 grm] of rawa. Cracked wheat or Iddli rawa can be substituted for rawa
14. Atta or ragi upma: Same as above, but reduce water. Roast wheat flour and soak it in sour dahi along with salt and jeera and pepper powder. Adjust water till it reaches dosa batter consistency. Heat oil, add batter and cook till done.
15. Ganapathi unde: 1 cup Toor dhal 1 tsp pepper salt Soak and coarsely grind the above stuff and make balls and steam it [like iddli] for 10 mts.
16. Modak [spicey] For the dough: [the way u make for sev] 1 part rice flour 3/4 to 1 part water salt oil Stuffing: 1 cup Toor dhal 1 tsp pepper salt. Boil water, add salt and oil. Stirring constantly, add flour and when it leaves the sides, turn off the heat and cover it for 5 mts. Once cool, knead it and stuff the following. Grind the stuffing and use this as 'puran' and steam it for 10 minutes. Same puran can be used as stuffing for balls made of maida/rawa and can be fried.
17. Poha: Wash poha, soak 10 minutes [depending on the hardness of poha] in water. Heat oil add jeera, remove water from the poha and roast poha for 5-10 minutes. Salt to taste. similarly for sabhudana [barley ?], but soak sabhudana for half hour in little buttermilk.
18. Dahi poha: Wash and soak poha in sour dahi, add salt to taste.
19. All crispies like chakli, muchori, spicey shankar poli, papad, [without besan , chilli powder]
Variation: a. toor dhal powder can be substituted for besan
b. cooked mung dhal is completely mashed and equal quantity of rice flour is added for making muchori.
c. Maida and rice flour are tied/folded in a muslin/ hanky and it is steamed for 10 minutes [the cloth should not touch boiling water and thus kept covered in a vessel while steaming or iddli/dokla plate is used for steaming
All varieties of crispies, snacks, bonda-s, vada-s, can be made substituting pepper for chillies. Poha can be used in any number of combination. Same with rice noodles [sev] Til powder: Grated mango can be used in this. Ribbon Pakoda, cheedai, Thattai & murukku varaities. Popcorn can be used during Shaka vrata.
All vada-s, bonda-s, dahi vada, etc. can be prepared.
a. Ambode: Soak toor dhal and grind with pepper and salt. Coarsely grind and fry them.
b. Maida bonda: 3 cups maida, 1 cup rice flour, 2 tsp salt, pepper, sour dahi. Mix well and fry it. Pinch of soda can be added Maida can be replaced with Urud flour.
c. Rawa Bonda: equal parts of rawa, maida, and rice flour salt and pepper. Mix with dahi and fry. Pinch of soda can be added
cutlet/thalipeet/ akki roti Mix rice flour with little wheat flour [or corn flour] with jeera, pepper. Add water and make it into soft manageable dough [like Akki roti]. Pat it in to tawa like the way you do for Akki roti.
20. Chewda: Heat oil, add jeera and dry roast poha and add pepper amchor and salt. You can add puffed rice, dry dates, raw mango bits, bits of shankarpoli etc.
21. Rawa kichdi: 1 cup rawa 1/4 cup mung dhal 1 tsp jeera 1 tsp peeper powder few whole pepper 1 and 1/2 cups water salt Heat oil and roast rawa. Half cook mung dhal with water and add water and boil it. Add rawa, jeera and pepper. Reduce flame and cover and cook it till done.
22. Instead of Vegetables: Soak 1/2 cup of toor dal and 1/2 cup of urad dal for 3-4 hrs. Grind it with salt and pepper coarsely in a food processor. Make it into a thick paste.
23. Kosambari
Ingredients
Soaked moong dal - 1 cup
Salt to taste
Preparation
Mix the above ingredients in the salad bowl. Make cumin(jeera) vaggarini(vagar) and pour it in the salad bowl. Mix it well and serve.
24. a. Cracked Wheat Paayasa(godi nuchchu Paayasa)
Ingredients:
1 cup of roasted cracked(roasted in a tbsp of ghee)
3/4 cup of Jaggery
3 to 4 cups of whole milk/ 2% milk
Preparation:
Pour required amount of milk in a non-stick utensil and mix the roasted cracked wheat and allow it to boil. Once the wheat gets cooked in the milk, add jaggery. Allow it to boil for few more minutes and serve.
b. Rava Kesari
Ingredients:
2 cups of roasted cream of wheat(roasted in a tbsp of ghee)
1 and 3/4 cup of sugar
Approximately 4 cups of whole milk/ 2% milk
Preparation:
Roast cream of wheat with ghee. Pour required amount of milk and allow it to boil. Once rava gets cooked in the milk add sugar. Allow it to boil and serve.
25. Wheat Halwa, Maida cake, Moong dhal Mysore pak, bAdusha, Dhoodh peda, pAlgova, Baasanthi, bambAi kAjA, Jaangiri & Obettu Varaities with Rave, Togari bele hurana, shIra/sojji milk sweets, poli, rawa and churma ladu, Kheer can be prepared during Shaka vrata.
bhAratIramaNamukhya prANA.ntargata shrii kR^iShNArpanamasthu
Vanakobbari (dried coconut) (Udupi Matha use )
- Shobha Srinivasan MYP List
shrI hari vAyu gurubhyo namaha
Source: Some of the receipys are translated from Tamil Tatvavada magazine to English.
Ingredient Source: "pujA, vratha, dAna paddathi" as per Madhva paddathi by Smt Padmini Narasimham (Tamil book)
Request: If anyone of you find the receipys or the ingredients wrong, please correct it & send it to the list for the benefit of all of us. AND ALSO PLEASE SHARE YOUR RECEIPYS.... . Thanks for your time.
NOTE: I have not tried few of the receipys below but got the receipys from Tatvavada (Tamil) magazine or through relatives/friends.
DWIDALA VRATA SANKALPA (ASHVIJA SHUKLA DWADASHI)
kArtike dvidalaM dhAnyaM varjayiShye sadA hare |
imaM kariShye niyamaM nivighnaM kuru keshava ||
CHATURMASYA VRATA SAMARPANA MANTRA:
idaM vrataM mayA deva kR^itaM prItyai tava prabho |
nyUnaM saMpUrNatAM yAtu tvatprasAdAjjanArda na ||
The following items are used during Dvidala vrata:
Akki (Rice),
Godhi (Wheat),
Jeerige (Jeera),
Menasu (black pepper),
Ellu(sesame seeds),
Bella (jagari),
Coconut, coconut Milk
Karibevu (Curry leaves),
banana (baLEkAi, bALehannu),
banana flower, bALaidandu
vegetables like different kinds of gadde like sAmegadde etc...
suvarnagedde (Suran in frozen session in Indian stores in USA)
sAmegadde (some use potatoes),
Spinach ( Anandana konde & Agathi soppu),
ginger
Mustard, Asafodita (Few mathas add these ingredients)
Sweet Potato,
Goose Berry (Amla) Whole Gooseberries (available in USA markets in frozen session)
Amla powder
maida,
Suji rava, cracked wheat
curry leaves,
tumeric,
ghee,
milk, curds,
sugarcandy,
cardomom (not sure if all mathas use this),
sugar, bella
mangoes, Amchur powder
The following are not used during Dvidala vrata & there are many more items not used:
None of the dhals
red/green chilles
menthya
Tamarind
Coriander leaves or Dhaniya
Most vegetables
Pudis:
Fry dry coconut, Wheat flour with ghee or oil. Fry Curry leaves well with sufficient amount of black pepper, jeerige, salt.
ELLu (sasame, TIL) pudi: Fry Ellu separately & grind. Add sufficient amount of Black pepper, fried dry coconut, jeerige & salt & grind
Curry leaves pudi: Fry Cracked wheat, curry leaves well with some black pepper, jeerige & salt & grind the mixture.
SAARU: Scrape mangoes & boil it with water until it becomes soft. Add COCONUT MILK from the can or do it fresh. Also add Jeerige pudi, Black pepper pudi, Turmeric, curry leaves powder, salt & jeerige ogarne
BUTTERMILK: Add Jeerige oggarne to Sour butter milk. Mix some coconut milk, black pepper, jeerige, litle turmeric, curry leaves, some scraped mangoes
KOOTU: Cracked wheat or rice, black pepper, little jeerige, coconut powder.
Fry the above ingredients & grind them. Cut & fry Cooking Banana or Samegadde boil them with water till the vegetable is soft. Add the above grinded mixture, turmeric, curry leaves, salt. Sour buttermilk can be added (optional). or add scrapped mangoes or amchur powder.
MAJJIGE HULI: Grind coconut, ginger, jeerige, rice. Cut & fry any vegetable which can be used in Dwidala vrata or one can add spinach & boil the vegetables in water. Then throw the water out & add buttermilk, salt, turmeric, curry leaves & finally add Jeerige oggarne.
RAITHA: Grind coconut & Ginger & add it to Yogurt. Add Jeerige oggarne.
One can add Spinach, boiled & smashed Sweet potato or cooking banana to Yogurt. Add Jeerige oggarne
CHUTNEY: peel the skin, Ginger, Mangoes. Add coconut, black pepper, jeerige salt & grind all of them together. Add Jeerige oggarne. Similarly, Chutney can be prepared with GOOSEBERRIES (Amla) or with Amla powder. Whole Gooseberries available in frozen session.
Similarly, curry leaves powder, mangoes, black pepper, coconut jeerige & salt & grind them together.
GOOSEBERRY (NELIKAAI or AMLA) CHUTNEY: Amla powder, coconut, black pepper,jeerige powder, salt & mix it everything with water. Add jeerige ogarne.
KOSAMBARI: Cut Riped Banana or bALaidandu into pieces add Coconut & jeerige oggarne. [incomplete receipy]
CHITRAANA: Cook white rice & let it cool. Scrape mangoes & coconut & fry it with tuppadha (ghee) jeerige oggarne with some curry leaves. Add appropriate amount of salt, turmeric & yellu (til) powder & mix it with rice.
VEGETABLES: Cut one of the vegetables (Suvarnagadde, sAmegadde, Cooking banana, Sweet potato, Spinach) in small pieces. Do Jeerige oggarne & fry the vegetables with oil (if needed, little water to boil the vegetables). Add black pepper pudi (menasu) , salt. Curry leaves powder, Coconut & turmeric can be added.
BONDA VARIETIES:
Akki bonda: Mix 1 cup of Akki hittu, 2 cups of hot water, salt, tumeric, coconut, ginger, curry leaves together & close the lid. After sometime, put oil in banana leaf or aluminium foil. Take a piece (a ball shaped) of the mixed ingredients & press the hittu flat on the banana leaf or aluminum foil & fry it in hot oil.
bALekAyai or sAmegedde bonda: cut either of the vegetables & boil it with water. Then peel the skin & appropriate measurement of Akki hittu, ginger, curry leaves, coconut & mix all ingredient including the boiled vegetable well. Take a piece of the mixed ingredients & press it on the banana leaf or aluminium foil & fry it in hot oil.
Suvarnagedde (Suran) bonda: Remove the skin. Add kobbari (coconut), Maida with Rice flour & mix it well with salt. Make a ball & press the hittu flat & fry the bonda. You can add spinach too.
Likewise, one can prepare Maida hittu bonda & Rava bonda.
For Shaka vrata, just plain Maida hittu or Rava bonda can be prepared. But for Dvidala vrata, you can add Coconut, ginger, curry leaves also.
Makkachol Bonda (I do not know the kannada word for Makkachol. It is a tamil word). Mix Makkachol & Akki hittu, ginger, curry leaves, Salt, black pepper pudi, ghee. Mix the ingredients with water. Make a ball & press it flat & fry.
SNACKS: Cheedai (TN speciality), Murukku, dosa etc... can be prepared WITHOUT adding Urad flour etc... & substituting with coconut.
Murukku/Thengol: Cook sAmegadde with water in the cooker, take off the skin & smash it well. Mix or grind the ingredients with akki hittu, jeerige, salt. Put in the disc & fry it with oil. Another method: Cut the raw banana & boil it well & peel the skin. Mix the boiled banana to Akki hittu, yellu, salt. Add the mixture to Murukku disc,& fry it with oil. Modaka can be prepared using Coconut hoorna instead of Toor bele hoorna. Somasi can be prepared instead of hesaru bele, use powdered sugar with fried coconut. To mix it well, it is better to grind the mixture.
DOSA: Wheat flour dosa, Rava dosa, rava idly can be prepared with akki hittu,jeerige, ginger, black pepper instead of red/green chilles/red chille powder. Add coconut, ginger into the mixture. Make dosas.
Vegetable dosa: Peel sAmegedde/potatoes skin & cut it into pieces. Soak the required amount of Akki in hot water. Grind the sAmegedde & Akki well with required amount of water. Make dosas
Coconut dosa: Soak Akki in hot water for an hour. 1/2 a measure of Coconut to be added. Grind the Akki with coconut & add jeerige. Make dosas
Akki Adai: Soak Akki in hot water for one hour. Add coconut,salt, ginger, jeerige, soaked Akki & grind the ingredients. Instead of Akki, one can add Akki hittu, coconut, curry leaves, ginger, jeerige, salt. Add water & mix it really well. Make dosas.
PAYASA VARIETIES: Like Shaka vrata, milk pAyasa, Appi pAyasa, Rava pAyasa can be prepared.
Coconut pAyasa: scrape coconut. Soak 1/4th measure Akki keep it for atleast 1/2 an hour to one hour. Grind the mixer well. Put the ingredients into heavy duty vessel & keep on stirring the ingredients. Keep it in medium heat. When it is boiling, then add 1/2 the measure Sugar or bella. If needed add milk.
SWEET VARIETIES: Like shAka vrata, Rava payasa, rava laddu, wheat halwa, maida halwa, maida cake, dudhpeda, hAlkova, bAsanthi, bambAya kAjA, coconut barpi, peni, obbattu.
CAKE: MIX 4 measure of milk, 3 measure of sugar, 2 measure of coconut, 1 measure of ghee & put those ingredient into heavy duty vessel in medium heat & keep on stirring. Once it became solid, add the mixture into a plate. Make sure you add some ghee to the plate all around before adding the mixture.
VEGETABLE HALWA: Scrape the coconut. Soak 1 measure of Akki & keep the mixture for 1/2 an hour to 1 hour. Grind the ingredients without adding too much water. 1 : 0.75 ratio is coconut : Sugar. Add the mixture & put those in heavy duty vessel in medium heat. Add little Ghee. When it is boiling, put the mixture in a plate & serve.
AKKI ROTI: Rice flour (Akki hittu) - 2cups, Grated fresh coconut - 1/2cup
Cumin seeds (jeera) - 1tsp, Turmeric powder - 1/2tsp, Oil for roasting
chille powder, coriander leaves, green chilles, asafodida can be added for Akki Roti but these ingredients are not allowed for Dvitala vrata.
Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti. Heat a pan and lace the prepared rotti on it. Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
RAGI ROTTI (not sure if Ragi is allowed for Dvitala) can be made with the same procedure by replacing rice flour with ragi flour.
raw banana and wheat flour
take 2 medium sized rawbanana and cut into pieces cook it with water. fry wheat flour three spoons, blackpepper, grated coconut and grind into fine paste add these ground paste to the cooked rawbanana and then add two spoons of sour cream and 1 cup of butter milk to these mixtures and put ograne of curry leaves and jeerigae and serve hot with rice or chappati or wheat dosa. (black pepper can be added according to ones taste based on the spice level) u can use red chillies also on other days with black pepper.
SHAKA VRATA
In this vrata, which begins from Aashada Shudda Dwadashi to Sharavana Shuddha Dashami, one should not offer Vegetables, Plaintain, Coconut , fruits as Neivedya or Hastodaka to God.
Shaka vrata Sankalpa mantra
upAyanamidaM deva vratasaMpUrtihetave |
shAkaM tu dvijavaryAya sahiraNyaM dadAmyaham.h ||
NO VEGETABLES, no fruits, mustard, red chilles, turmeric, tamarind, methi,
coriander, curry leaves, ginger, green chilles, lemon, coconut etc.... . No
channa dhal or flour or oil.
During panchamrutha abhisheka, only milk, homemade curds, ghee, sugar, riped
Mangoes should be used. NO HONEY.
The following items are used during Saaka vrata:
Togari bele (Toor dhal), Udupi mathas do not use Togari bele for Shaka vrata
HesarkALu (green/yellow whole Moong)
Uddinabele (Urad dhal)
eLLU (seseme seeds)
Jeerige
Menasu (Black pepper)
Bella
dried mavinakAyi pudi (Amchur powder)
Akki hittu (Rice flour)
Godhi hittu (Wheat flour)
Rave (Soji)