PURANDARADASARA ARADHANE

Purandaradasa Aradhane in Folsom
Please join us to celebrate First ever "Dasa Sharana Saahitya Sudhe"(Vocal musical tribute to Samagra Dasa & Vachana Sahitya) where Indian classical music lovers of Greater Sacramento come together to cherish the rich heritage of Carnatic/Hindustani music.

Date & Time: February 15th, at 2:00 - 6:30 P.M. (Sunday)

Venue: Shree Laxmi Narayan Mandir

7495 Elder Creek Rd

Sacramento, CA, 95824

Food: Delicious Prasaada and coffee prepared at Venue by KSS committee.

Donation: Minimum $5/family.(All collected amount will be donated to temple)

Indian culture and tradition

Indian culture and tradition

I went to my daughter school to talk about Indian culture and tradition. Children were very much curious to know about the culture, and many practices and beliefs. I was interested in talking more about it as kids were asking questions. India has many gods than any other country, we associate every thing to god such as books, food, money, elders like parents and teachers, instruments we use, and many other items that helps us in our daily life. We consider food is Annapurna so we don't throw food at any cost, same with the money, and treating others. We consider our parents as god, so we respect them in every aspect of our life. The students were also asking about our custom of marriage, naming ceremony and other rituals. I spoke to about some of the practices that our ancestors designed for us, like ladies should wake up early in the morning, water the front yard and draw design, broom and mop the floor, cook breakfast and lunch before husband leaves for work, this was designed because we'll be active and eat healthy food and house is kept neat with out stacking dishes in sink, or bed not made, buying food in drive through by doing this we are not doing any good to our self and the family. Any practice or rituals are designed to keep the fore coming generation disciplined. There are some people who think that these practices and rituals are designed without making sense but if we analyze we can understand the purpose of rituals and practices or belief.

Banana Tortila

Ingredients:

Multipurpose or wheat flour - 1 cup
Banana - 1
Cardamom- 1 pinch

Procedure:

• Add flour and water to a mixing bowl and mix it and knead well to make the flour into a soft ball.
• Take another bowl and add the peeled banana and cardamom and smash it well see that there are no pieces of banana and keep it aside.
• Take the kneaded dough and make them into small balls, take 2 small balls of dough and using the rolling pin spread the dough flat like a tortilla.Take a spoon full of smashed banana and spread it on one rolled tortilla and take the second rolled tortilla and cover the tortilla which has banana spread and roll it again lightly so that the banana is spread evenly.
• Roast the rolled banana tortilla on a hot griddle with a little oil if required to the desired crispness & color. You now have a finished yummy banana tortilla. Kids will love this healthy meal.

Curry Leaves Powder

Curry leaves powder

Ingredients:

20 stems of curry leaves

1 tsp cumin powder

1/2 tsp coriander powder

4 red pepper (dry)

1/2 tsp fennel seed ( methi)

• Wash the curry leaves and let it dry really good
• dry fry curry leaves red pepper and fennel seeds.
• Let it cool down and then grind adding cumin powder, coriander powder, red pepper, and methi seeds.
  
• This curry leaves powder is good to mix with rice when ladies have no time for cooking and also this contains Iron which we need in our daily life.

Sweet potatoes pudding

1 medium size sweet potato
1/4 cup almonds
1/4 cup pistachios
1/4 cup raisin
1 tsp cardomon
1/2 cup jaggery
1 cup milk
1 Tsp oil

Scrape the skin of sweet potato and cook it very soft add the potatoes in grinder add jaggery, cardomon and grind it well and take a non stick pot add a little oil add almonds, pistachios, and raisin fry it for a minute and pour the mixture that is in the grinder and cook it for 15 minutes adding 1/2 cup water and after 15 minutes add milk and stir it well cool it and serve it.

Cake for people who are dieting

4 eggs
1 cup sugar
1/2 TSP baking powder
2 Cups wheat flour
1/2 cup of almond
1/2 cup of pistachios
1 drop of vanilla extract
add 1/2 cup of any fruit other than banana because banana contains lot of calories.
4-5 oz of olive or vegetable oil.

Take a large bowl, crack 2 eggs and take only white and other 2 eggs with yoke, beat the eggs really good, add baking powder, vanilla extract, oil, sugar and beat them again for a minute and then add almonds and pistachios, fruits and wheat flour and beat it until all the ingredients are mixed well. Preheat the oven for 350 degrees and take a rectangle or a square pan grease it and pour the cake mixture and bake it until golden brown and check it with a tooth pick whether it baked or not.

Aval or attukulu or poha Halawa

1 Cup Aval or poha or attukulu

1 cup jaggery or brown sugar which is powdered jaggery

1 cup grated tender coconut

1/4 cup Almonds

1/4 cup Pistachios

4-5 cardomon seeds

a pinch of saffron

Soak Aval in water for 1/2 hour, meanwhile coarsely grind almonds and pistachios. Take aval and squeeze water grind Aval with jaggery, tender coconut. Take a non stick pot add oil and pour the mixture and add the coarsely ground almonds and pistachios and stir continuously until the mixture starts to bind together then take a tray grease it and pour the mixture

Besibelle Bath

This recipe was taught by my mother and this is her recipe.

Ingredients:

1 cup toor dal

1 cup rice

Cook rice, toor dal separately

Cook separately vegetables

1/2 cup carrot

1/2 cup peas

1/2 beans

1/2 tsp Asafoetida

1 tsp Tamarind paste

Ingredients for the powder

Fry dry do not add oil

1 tbsp Channa Dal

1 tbsp Urad Dal

1/4 cup dhania

2-3 cloves (Lavanga)

1/2 inch dalchini

1tsp poppy seeds

3-4 red chilli or according to individual spice intake capacity

1/4 cup coconut(tender)

salt to tast

Raitha

1 cup of curd

1 cucumber

salt to tast

Pressure cook rice, dal, and the vegetables in different containers . Let it cool and then take a medium size dish and add oil and add mustard seeds, sprinkle asafoetida, and add the pressure cooked vegetables, add tamarind and salt and let it cook for 15 minutes and add cooked dal and stir it well and add salt cook it 10 minutes finally add cooked rice and stir it really well until rice, dal, and vegetables are well settled. Garnish it with cilantro and serve it hot with raitha.

Cut cucumber and chop it fine take curd and blend it by adding a water. Take a medium size dish season with mustard, cumin seeds let the mustard splater and take curd add chopped cucumber and add the seasoning and it is ready to eat with Besibele bath. We can also substitute onion and tomato with cucumber.

Bread Jamun

3 slice bread
1/2 cup milk mava
1/4 cup maida
1/2 tsp baking powder

Sugar syrup
1 1/2 cup sugar
2 cups of water
1/2 tsp of cardamon powder
and few pieces of saffron

Take 3 slice of bread and remove the brown portion around the bread and dip it in water and squeeze the water out leave small amount of water in the bread and smash it good and add milk mava, maida, and baking powder and knead it really good keep it aside for 10 minutes and then make small balls. Take a pot add oil and fry small balls until golden brown.

Take a different pot to make sugar syrup and test for the syrup should be watery not sticky.
you test for sticky with your finger. Add the fried balls in the syrup. Serve it chilled and garnish with pistachios.