Sree Hanuman Chalisa

Shree Hanuman Chalisa

ll Doha ll

Shri Guru Charana Saroj Raj, Nija Mana Mukura Sudhaari l

Baranou Raghubara Bimala Jasu, Jo Daayaku Phala Chaari ll

Buddhi Heena Tanujaanike, Sumeero Pawana Kumaar l

Bal Buddhi Vidhya Dehu Mohi, Harahu Kalesha Vikaar ll

ll Chaupai ll

Jai Hanuman Gyana Gunasagara, Jai Kapeesa Tihu Loka Ujaagara

Rama Doota Atulita Baladhaamaa, Anjanee Putra Pawanasuta Naama

Mahabir Bikram Bajarangee, Kumatee Nivaara Sumatee Ke Sangee

Kanchana Barana Biraaja Subesha, Kanana Kundala Kunchita Kesha

Haatha Vajra Aur Dhwajaa Birajay, Kaandhe Moonj Janeun Saaje

Sankara Suvana Kesaree Nandana, Teja Pratapa Maha Jaga Vandan

Vidya Vaana Gunee Aati Chatur, Ramakaja Kareebe Ko Aatur

Prabhu Charitra Suneebe Ko Rasiya, Rama Lakhana Seeta Mana Basiya

Suukshmaroopa Dhari Siyahi Dikhava,Vikataroopa Dhari Lanka Jarawaa

Bhima Roopa Dharee Asura Sanhaare, Ramachandra Ke Kaaj Sanwaare

Laaye Sanjeevan Lakhana Jiyaye, Shri Raghubeera Harasheeura Laaye

Raghupatee Keenhi Bahuta Badaayii, Tum Mam Priya Bharatahi Sama Bhayee

Sahas Badan Tumharo Jas Gave, Asa Kahe Shreepathee Kantha LagaaveSanaka Dik Brahma Dee Muneesa, Narada Sarada Sahita Aheesa

Jama Kubera Digapaala Jahan The, Kavi Kovida Kahee Sakay Kahan The

Tum Upakaara Sugreevaheen Keenha, Rama Milaaya Rajapada Deenha

Tumharo Mantra Vibheeshana Maanaa, Lankeswara Bhaye Saba Jaga Jaanaa

Juga Sahastra Jojana Par Bhanu, Leelyo Taahi Madhura Phala Jaanu

Prabhu Mudrika Meli Mukha Mahee, Jaladhi Laanghee Gaye Acharaj Nahee

Durgam Kaaja Jagatke Jethe, Sugama Anugraha Tumhare Tete

Ram Duaare Tuma Rakhwaare, Hota Na Aagyan Bina Paysaare

Sab Sukh Lahai Tumhari Sarana, Tum Rakshak Kahoo Ko Darna

Aapan Tej Samhaarao Aape, Teeno Lok Haankate Kaapein

Bhoota Pishaacha Nikata Nahee Aawe, Mahabeera Jaba Naama Sunaavay

Naashai Roga Hare Sab Peera, Japata Nirantara Hanumatha Beera

Sankat Se Hanuman Chodave, Man Krama Bachana Dhyan Jo Laave

Sab Para Raama Tapasvi Raja, Tinake Kaaja Sakal Tum Saaja

Aur Manoratha Jo Koyee Laave, Soyee Amitha Jeevan Phala Paave

Charahu Juga Parataapa Tumhara, Hai Parasiddha Jagata Ujiyaaraa

Sadhoo Sant Ke Tuma Rakhwaare, Asura Nikandana Raama Dulare

Ashta Siddhi Nav Nidhi Ke Daataa, Asabara Deena Jaankee Maataa

Rama Rasayan Tumhare Paasaa, Sadha Raho Raghupathee Ke Daasaa

Tumhare Bhajan Ram Ko Paave, Janma Janma Ke Dukha Bisaraave

Antha Kaal Raghupatee Pura Jaayee,Jahaa Janma Hari Bhakta Kahayee

Aur Devatha Chit Na Dharayee, Hanumatha Seyi Sarva Sukha Karayee

Sankata Kate Mite Sab Peera , Jo Sumeere Hanumatha Bala Beera

Jai Jai Jai Hanuman Gosai, Kripa Karahu Gurudeva Kee Naayee

Yah Shata Baar Paatha Kara Joyee, Chutahee Bandhee Maha Sukha Hoyi

Jo Yaha Pade Hanuman Chaleesa, Hoye Siddhi Saakhee Goureesa

Tulasidasa Sada Hari Chera, Keejay Naatha Hridaya Maha Dera

ll Doha ll

Pawan Tanay Sankat Haran, Mangal Moorati Roop l

Raam Lakhan Seeta Sahit, Hriday Basahu Sur Bhoop ll

Recipe: Pudina Chutney (Mint Chutney)

Pudina (Mint Leaves)      2 bunches
Dhaniya ( coriander leaves)     1 bunch
coconut (freshly scraped)    1/2 cup
Shallots (small onion)     3 nos
Lime juice - 1 tbsp   
Green Chillies     2-3 chopped
Salt     To taste

Wash all raw ingredients before chopping.

Put all the above in the mixie jar and grind for 2 minutes.
Pudina chutney is ready to be served with Dosas, Chapatis

Recipe: Cabbage Thoran

Cuisine: Indian
Prep time: 10 mins
Cooking time: 10 mins
Serves: 5 – 6 people as side dish for rice

Cabbage (finely chopped) - 2 1/2 cups
Green Chilly  - 1
Coconut (freshly grated) - 1/2 cup
Curry leaves - 4 or 5
Oil - 3 tsp

Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp (or to taste)
Water - just enough to sprinkle.

Tip: To make the dish more colorful, you can add grated carrot with the cabbage.

1. Add oil in a hot pan. Add the mustard seeds, let it splutter.
2. Add curry leaves and then the cabbage ,green chilly and saute for 2-3 mins. Meanwhile grind the turmeric and salt with the coconut along with 1 tsp water.
3. Add this coconut mixture to the sauted cabbage.
4. Mix everything well and close the pan with a lid. After 2 mins open the lid, give a quick stir, sprinkle some water and the close the lid again. Let it cook for 5 mins in a medium flame. Give a quick stir every 2 mins.

The cabbage will be perfectly cooked and all the water evaporated.

Recipe: Tomato Rasam

Cuisine: Indian
Prep time: 5 mins
Cooking time: 10 mins
Serves: 5 – 6 people

Tomatoes : 4 nos
Garlic - 4 cloves
1 cup Tamarind Juice
Coriander Powder
Turmeric Powder
Pepper Powder
Salt to taste
Coriander Leaves - chopped
Asafoetida- a pinch

For seasoning

Mustard seeds- few
Red chilli- 1
Curry leaves- a few
Oil – 2tsp

In a pan, boil required amount of water and put the cut tomatoes with some tamarind juice. Add turmeric powder, coriander powder, chilly powder, pepper powder, asafoetida and salt according to your taste. Let it boil and allow the rasam be of medium thick. Season the rasam with mustard seeds, red chilly and curry leaves and garnish with coriander leaves.

Recipe: Arachuvitta Sambar

Cuisine: Indian
Prep time: 10 mins
Cooking time: 30 mins
Serves: 5 – 6 people, as a side dish for rice, idly or dosa

This sambar is also called Arachuvitta Sambar.

This goes very well with rice, idli and dosa

1 cups Toor dal (Sambar dal)

Vegetables of your choice (potato, onion, carrot, drumstick, okra)

1/4 teaspoon Turmeric powder

2 pinches Asafoetida

Tamarind (1 small ball size)

5 dried red chillies.

2 teaspoons Coriander seeds

1 cup Grated coconut

For the seasoning:

1 teaspoon Mustard seeds

Curry leaves 4 to 5

Coriander leaves – a small bunch for garnishing

Coconut oil – 2 tsp

1. Wash toor dal and pressure cook it adding little turmeric powder.

2. Soak tamarind in water to make tamarind juice. Pour juice in a pan and boil it. Once it starts boiling, add the vegetables, turmeric powder, asafoetida and salt. Cook it in medium flame.

3. In another pan, add 1 tsp oil add red chillies and coriander seeds and fry it until golden brown. Once done, grind with grated coconut and make a fine paste.

4. When the vegetables are cooked, add the ground mixture and cooked dal to it.

5. Add salt to taste and boil it again. When bubbles start to come, season with mustard seeds and curry leaves. Garnish it with coriander leaves.

Recipe: Soya Gobi Dry

Cuisine: Indian
Prep time: 5 mins  
Cooking time: 10 mins
Serves: 2 – 3 people, side dish for chappathi or rice.

1. Soya Chunks  -    sliced    2    cups
2. Cauliflower - 5 or 6 florets
3. Garam masala     2    tbsp
4. Red Chilli Powder     2    tsp
5. Onion - chopped    2    nos.
6. Tomato - chopped    1    no.
7. Coriander Powder     1    tsp
8. Turmeric Powder      ½    tsp
9. Ginger-Garlic Paste     2    tsp
10. Curd - 2 tbsp
11. Oil     2    tbsp
12. Salt to taste    ½    tsp
13. Water     1    cup

Preparation:

   1.   Soak the Soya chunks & cauliflower in hot water for 15 minutes. Squeeze out the chunks & cut it into pieces.
   2.   Heat oil in a wok, add ginger garlic paste and chopped onions and fry till golden brown
   3.   Add chilli powder, turmeric powder, coriander powder, garam masala, tomatoes and salt. Saute till the tomatoes are cooked properly.
   4.   Add soya chunks and cauliflower and some water so that the masala has some water content. Add thick curd also.
   5.   Cook in high flame for 3 minutes until the gravy is fully coated on soya chunks and cauliflower.
   6.  Turn off the flame. Garnish with coriander leaves.

Recipe: Aalu Chaat

Cuisine: Indian
Prep time: 5 mins (plus overnight soaking of chickpeas)
Cooking time: 30 mins to cook chickpeas and potatoes
Serves: 4 – 5 people, as a snack or dish with salad.
 
2 cups boiled chanas (kabuli kadala / chick peas)
2 big boiled potatoes, peeled and chopped
1-3 green chillies finely chopped
2 tspn ginger finely chopped
1 – 2 medium onions chopped
3 Tblspn lemon or lime juice
1 tspn fine sugar
2 Tblspn coriander leaves chopped
2 med tomatoes, chopped
Salt to taste
Chat Masala to taste – start with about 1 spoon, and add more if you want it spicier.

If you want, add a load of chopped mint and coriander and mix through. Another 2 or 3 tomatoes chopped into small  pieces.That’s it. Done.