Thursday, 19 May 2016

Sabudana Khichdi - Sabbakki Uppittu
Sabbakki Khichadi or Sabudana khees, as it's known in Marathi is the most popular dish of Maharashtra. It is specially made on Ekadashi day, along with Kadlekai unde - groundnut ladoos - as its quite filling, besides being very tasty and nutritious.

By the way have you ever wondered how and from what the sabbakki is prepared? I too was ignorant and was very very curious. It was back then when Google had not entered our homes. I have always been very inquisitive and curious about such things. There is this insatiable hunger to learn and find out. Like I wanted to know what is the difference between Maida and Wheat flour, whether sabbakki was grown or manufactured, how the planes fly, how the ships stay afloat on water, how the data is compressed and stored in microchips ........ the list was endless.

But the sources of knowledge back then when we were kids and students were very limited. There were parents and then there were teachers. But beyond the scope of their knowledge, they were also helpless. I would go and pester my father and my teachers with my inquisitive questions and beyond a point, exasperated, they would say “ Go and find in encyclopedia.”

Alas, encyclopedia was beyond the reach of – leave alone me – even my school! When I got married and came to Bangalore and had kids, a friend of my husband had taken the agency of Encyclopedia and invited us once to his home to market them. And the price? Just 40000 rupees!! By that money, I could have easily bought a 30x40 site in Bangalore's outskirts! So we said thanks but no thanks and came back.

And then came the baap of all the knowledge, Google and Internet and fortunately the world is at my fingertips now and there is no stopping me :-)
By the way do you know how sabbakki is prepared? And what is the raw material? You would be surprised to know! Sabbakki, called Sago in English, taking its name from the tree from which it is prepared. After removing the bark of the thick trunk of the tree, the inner part is washed, cut, ground, powdered and processed! Go and check in Youtube. Its an interesting process!

OK. After a long introduction and a lot of deviation, here is the recipe of Sabudana Khichdi / Sabakki Uppittu. Enjoy!

Prep time                 10 minutes
Cooking time            10 Minutes
Serves                       4

Ingredients :

Sabudana                                                           6 cups
Thick curds                                                         1 cup
Roasted and coarsely powdered groundnuts           ½ cup
Groundnut oil                                                     ¼ cup
Mustard seeds                                                    1 teaspoon
Jeera                                                                 1 teaspoon
Hing                                                                  2 pinch
Turmeric                                                            ½ teaspoon
Coarsely ground green chillies                             1 tablespoon
Finely chopped Coriander leaves
Curry leaves
Salt to taste

Preparation :

Wash the Sabudana in a sieving plate or bowl  under running water.

This step is extremely important. Only if we wash them under running water,
the powdered sabudana will be washed off and we can cook the khichdi with separated and well cooked grains. Wash till all the powder is washed off and you get the clean and clear sabudana.

Transfer them to a bowl and soak in thick curds for at least 4-5 hours. If you are preparing this for breakfast, you can keep them soaked in the night itself.
In the morning rub the soaked sabudana with your hands so that  they are separated and there are no lumps.

In a thick bottomed kadai heat groundnut oil.
Put mustard seeds and let them splutter. Reduce the gas heat.
Add Jeera, turmeric powder, hing, ground chillies and  curry leaves.
Pour in the soaked sabudana and add salt. Mix well and add a little water.

Here is the trick to cook sabudana in a perfect way. keep adding very very little water, mix well and close the lid for a minute. Repeat this process till the sabudana expand fully and cooked softly. The quantity of the water, heat and mixing here is very important. Keep mixing thoroughly so that they don't stick to the bottom, nor overcooked or burnt.

Once it is cooked perfectly, add the coarsely powdered groundnut and nicely chopped coriander leaves.

Serve hot.

Sunday, 15 May 2016

Bitter gourd fry

Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Bitter Gourd thinly sliced circles          4
Thinly sliced onions                              3
Sour curds                                             1 cup

Sambar powder                                     2 tablespoon
Turmeric powder                                  1 teaspoon
Jaggery powder                                    1 tablespoon
Oil                                                        4 tablespoon
Mustard seeds                                      1 teaspoon
Jeera                                                    2 teaspoon
Grated coconut                                    2 tablespoon
Chopped coriander leaves
Curry leaves
Salt to taste

Preparation :

Soak the bittergourd slices in sour curds for 20-30 minutes.
Heat oil in a kadai, add mustard and jeera seeds, hing,turmeric powder and curry leaves.
Add sliced onions and fry till golden brown, stirring occasionally taking care not to burn them.
Squeeze the bittergourd from the curds and add.
Also add salt, sambar powder.
Cook on a medium flame covered with a lid and stirring occasionally.
Add a little oil if you prefer and keep frying till the bitter gourd turn golden brown.
Turn off the fire and add jaggery powder.
Garnish with coriander and grated coconut. 

Serve with rotis/chapati and rice. 

Friday, 6 May 2016

Rava Pongal

Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Rava/semolina                 4 cups
Moong Dal                       2 cups
Salt to taste

Ghee                                3 tablespoon
Black pepper                   1 tablespoon
Black pepper powder      1 tablespoon
Grated coconut                1 small cup
Cumin seeds                    1 tablespoon
Cashew nuts                    20
Finely chopped ginger    2 tsp
Slit green chillies            10
Turmeric powder            ½ tsp
Curry leaves

Preparation :

Dry roast moong dal till golden brown.
Pressure cook nicely with 4-5 cups of water.
Dry roast rava with a little oil.

In a kadai, heat ghee and on a low flame lightly roast black pepper, cumin seeds,cashew nuts,finely chopped ginger, green chillies, grated coconut and turmeric powder in that order..
Add 3-4 cups of water and while boiling add curry leaves, salt and the rava and cook stirring occasionally.
When the rava is cooked, add the cooked moong dal after mashing it nicely.

If you prefer, add some more ghee, water, if required,depending on the consistency you prefer and put some pepper powder. Cook a little more, stirring occasionally. Garnish with finely chopped coriander leaves.

Friday, 29 April 2016

Basale Soppina Huli

Ingredients :

Basle leaves : 1 bunch
Channa dal : 1 Tablespoon
Urad dal: 1 Tea spoon
Coriander seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Tablespoons
Salt : To taste
Oil : 2 Teaspoons. 
Tamarind: a small marble size.
Jaggery : 1 

Preparation :

1. Wash and cut Basle leaves and cook until they turn 
soft. Keep it aside.
2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 teaspoon of oil.
Separately fry Methi seeds, channa dal and urad dal till golden brown.
4. Add coriander seeds and red chilli and fry for 1 minute.
5. Now grind this mixture with coconut and small marble size tamarind
6. Keep a pan on the fire. Add cooked basale soppu, jaggery, and turmeric powder and ground coconut mixture. Add salt. Mix it well.
7. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

8. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and hing. Add curry leaves when the mustard seeds splutter. Add this mixture to Basale curry and serve hot.

Sunday, 24 April 2016

Shrungagiri Sri Shanmukha Temple Bangalore

 Whenever we have zoomed past the Nice road on the way to Mysore, we would come across these huge  idols, high up on the mountain and always wondered which temple is it, which is the approach road and how on earth people ever managed to climb all the way to the top. Even though it always fascinated me, either because of the urgency to move on or due to the absence of the visible approach road, we have always bypassed it. Until today.

Let me deviate a bit here from my sojourn story. There are people, there are participants, and then there are organizers. For any trip, tour or outing you will always find enthusiastic participants. But what is lacking is the leaders who can organize, motivate people to participate, encourage them to get involved and most important, arrange food and conveyance. Some may be willing to come, others may be willing to help the organizer, but we need that one person who will take all the lead. With the average age of the colleagues in the office not being sweet sixteen anymore, we may have glamorous looking faces on the tour and on camera, but off the flash, there are a lot complaining knees,legs and backs!

Fortunately for us there is one lady, L Lalitha, my colleague who is a master in   taking the lead and organizing Anything and Everything! Bless her soul! I really appreciate her ingenuity. She can turn any situation into a great opportunity worth enjoying. So when another colleague invited us for

her housewarming ceremony in Happy Valley, off Mysore/Kengeri road, Lalitha grabbed the opportunity and by evening not only a vehicle was ready at the gate, but even hot coffee and snacks were served before we boardedng the vehicle!

So this is how we came to visit the beautiful Shanmukha temple in Rajarajeshwari Nagar about which I was gushing at the beginning. Yes, I gush when I visit certain places. Be it Kaadu Malleshwara temple in Malleswaram, Anjaneya temple at Ragigudda, Ramakrishna Ashram in Basavanagudi and parks and resorts which have nature in abundance – a pleasure closest to my heart. It thrills me and elevates my mood. There is so much positivity in nature!   

This temple is extremely beautiful, very well designed and maintained on an elevated platform with very comfortable steps.With due apologies to all those temple trustees, let me express my opinion that in majority of the temples, the management, the authorities think they are engineers, just because they know that a building can be built by keeping bricks on one another and binding them with cement! Unfortunately Ragigudda has been robbed lately of its beauty by fixing innumerable barricades,which according to me were totally unwarranted. So when one visits a temple or a building,one can immediately make out the involvement of an architect.

This temple has a stamp of a very smart architect, because there is a beautiful temple of Shiva, a blissful ambiance, an anthill in concrete moulds which looks extremely natural and beautiful. I remember how in the film OMG, milk being shown going down the drain in the name of abhisheka, but here you pour the milk in a steel drum on the top,and it cleanly flows down through a pipe, showering on Shiva in a dimly lit – only with diyas -  giving the Linga a silver marble hue. The image has since remained in my mind ever since!

Beyond Shiva temple, on climbing some more steps, is the Shanmukha temple, built in a hexagon shape, a beautiful window on each side of the sanctum sanatorium giving a glimpse of the deity inside. The inner walls all around  the big temple are beautifully adorned with statues and books.
Because it's located on an elevated platform with open space all around it,

and since we visited at dusk, we could see a beautiful sky line, first with both sun and moon adorning the sky at the same time and then the Bangalore skyline being lit up with hordes of lights. A sight totally worth beholding!!!

And then it was time to visit yet another newly built beautiful Omkareshwara temple near JSS college,where Dwadasha lingas have been elegantly ensconced in small temples inside one big complex. An evening totally worth spent, which was rounded with a sumptuous meal at my colleague's house.

I know we all will cherish this experience for a long time to come and when in future we reminisce and look back at the days spent with colleagues, this experience will have a special place in our memory.

And for those of you readers, if you haven't visited this place yet,you have really missed visiting a great place in namma Bengaluru!!!

Sunday, 21 February 2016

Open Street @ MG Road, Bangalore
 The romantic boulevard on MG Road has always fascinated me from the moment I cast my eye on it for the first time way back in the eighties when I first landed in Bangalore post my marriage.The elevated pathway, beautiful flowers full of vibrant colors surrounding it casting a pleasant shadow – it all mesmerised me. The beauty lie in the fact that MG road was a busiest road, always hustling and bustling with business activities, where crossing the road would take considerable amount of time, yet you can sit by its side over the elevated pathway, watching all the drama unfold before your eyes,detached and secluded. To a philosophical eye, it would symbolize life's message of detachment with attachment!

And I had a fancy. To walk there aimlessly and spend time leisurely.There are many such beautiful tiny wishes that I behold close to my heart. There may be big ambitions, goals and targets which give you that sense of fulfillment when you achieve them. But there lie, like a pearl in a shell, many little big passions and cravings in your heart, crying to be fulfilled. And spending idle time on M G Road topped my list.

Boulevard - a shade of old times
Whenever I zoomed past MG road I would look longingly at the most inviting image fly by. To a working woman and a mother of two, the priorities always clashed. And the winner would always be responsibility and family. It's a very very big luxury to be a able to aimlessly walk without a worry of time.

When the MG road and its boulevard came under hammers for metro, I shed a tear in regret. Of course there were plans to rebuild it to its original glory but I still missed them. Adding salt to the wound was the changed scenario at home. While earlier my son would say " ಅಣ್ಣ ಕಾಲೇಜ್ ಗೆ   ಹೋಗೋದು ಬೇಡ, ನೀನು ಆಫೀಸ್ಗೆ ಹೋಗೋದು ಬೇಡ, ನಾನು ಸ್ಕೂಲ್ ಗೆ ಹೋಗಲ್ಲ. ಎಲ್ಲಾರೂ ಮನೇಲಿರೋಣ." But now both my son and daughter would control their secret squeal of delight whenever we would tell them that we are going out for entire day and they have to manage on their own! And the boulevard on MG road had vanished!

chitrasanthe @ MG Road
Post Metro, I did have a chance to visit the MG road, take a Metro ride and a detour on the boulevard and make some small artefacts' purchases. But my children accompanied us on that day and while my son wanted to rush back home for FIFA world cup, my daughter insisted that more than walking on boulevard she preferred to shop at Brigade road.

And the Open Streets on MG road was what we have been asking for. A road filled with fun and frolic, vibrant with multiple hues and colors and a free walk not only on boulevard, but on the centre of MG road itself!
MG Road, here we come!!!
The journey bigins
The carnival

Fun n froli

Dhyana at MG Road!

Snake and ladder live!
spot painting
aimimg high!

Monday, 8 February 2016

Move on

Pogo, my little pug has become the father of six cute little puppies.Well, on second thoughts, he is not a little pug anymore, but all of four years old and a father.His mate? Well, a smart dynamic young little twinkle.
Was it a love at first sight? Or a long courtship? Well, on the contrary, the lady played hard to get and Pogo, my handsome hunk was not the one to give up easily!

When I first saw the six tiny babies cuddled up with each other, I could not take my eyes off them. They were so cute, tiny and had not even opened their eyes.
And the mother, as to be expected, was very possessive.She would be extremely worried when we lifted the babies, anxiously following us till we gave the babies back.
And one month passed by. Now Twinkle was a patient tolerant mother.Giving a supportive hand to the naughty gang.At times she would be so exhausted by their pranks that she would herself come and sit in our lap, not able to tolerate their mischiefs anymore. Now she was indulgent, tolerant but never overbearing, nor overprotective. She would keep a watchful eye on them, but maintained a distance, not interfering.
And the time came to move on.One by one the babies started moving to their new homes.Twinkle would come to the balcony, see off the little ones, give a good bye bark.Was she sad? was she relieved? She never showed. She would get on with life, with the remaining babies, till she bid adieu to all the six.
Fortunately for us, a friend of ours adopted one. Bunty.Before seeing him off to his new abode, we brought him home.He was just 35 days old.Pogo welcomed him, gave a fatherly tolerant company and played with him.
Bunty was a sweet, cute and tiny little pup and on arrival at our home, he wanted us to cuddle him, always put him in our lap, snuggle into our neck so that he felt safe and secure.He would lick our face, shower us with his puppy love and refused to leave our lap.With a heavy heart, we sent him to his new place.
After a week, on popular demand, Bunty visited us.With great expectations I ran to him, holding him close to my chest and waiting for his licks.But within a week, there was a dramatic change. Bunty has grown up and how!Now he wanted to be independant, explore new things and wanted to move around by himself.
As he was running around the house, playing with Pogo and a ball, biting on eggs and cornflakes, I picked him up, hugged him and cuddled him to my chest.
And Bunty resisted.He struggled, gave an urgent small lick to my chin.While I was expecting him to snuggle up to me, he fiercely fought for his freedom, swinging his legs, stared directly into my eyes and jumped off and ran.
Well. There lied the Life's biggest message.Let go.......

Friday, 15 January 2016

Let Go ..........
Recently within a span of a month, there were two extreme events happening in the family, a birth and a death. Events, that bond and unite the family members.
My husband's nephew became father to a little angel while my sister-in-law lost her husband. While the family rejoiced looking at the pink baby and gushed over it, there was a sober melancholic feeling at the death.

Death, as I have seen, brings people together, at least temporarily. They forget their hostility, not only with the ones who have died, but also with those living around them. May be it is “smashana vairagya.” But as I perceive it, it is a realization, at least temporarily, that you are not the boss of your life, rather death. One becomes subdued, as the realization is drawn that each one of us is equally vulnerable. It hits really hard, when the death is unexpected and sudden. One gets philosophical, even spiritual after visiting a dead.

But does it last long? Alas, no.Forgetfulness is a beautiful gift of God. Otherwise life would become unbearable if one doesn't forget and moves on with the life. If we keep remembering every hurt, every pain and every ill feeling, there won't be any future. At the same time, forgetting the hard learned and hard hitting lessons is also a tragedy, a loss – as the lessons learnt would soon be forgotten.

Does the Universe, the nature plays with the living? Yes. It plays with the memory as well as with the forgetfulness of the human beings. In psychology, memory is the process in which information is encoded, stored and retrieved. It is here that we can win or try to win over the nature. OK, by nature, the moment we look at a thing, hear a word or get to smell something, it is stored in our memory.  And we can recall it only when we locate and retrieve it so that it returns to consciousness. How blissful would it be, if we are able to permanently erase the unpleasant and retain only the happy memories!

Do children have better memory than adults? It appears so but the fact is adults have better memory, the ability to remember more information, more accurately and for a longer period of time. This gives old dogs, who have more experiences, a leg up on younger ones. But how beautiful it would be, like children, if we are able to forget and forgive more easily and be able to recall only the pleasant and the positive?

This virtue is all the more evident in toddlers, who are so easy to please, always willing and coming forth to help and remain blissfully unaware of the darker side of the world, of human nature. I would like to close this article by recalling one beautiful incident that happened recently.

 I, along with children, recently attended a birthday bash at Woodrose club at
Brigade Millennium. After dinner, I went in search of a wash room. It was a big open air complex, and in the darkness, I was at a loss. As I was wandering around,I heard a sweet voice “Haaaiii” and I looked down at the bright eyes of my husband's nephew's little kids. It brought a warm smile on my face, lifted my spirits and I inquired what were they doing in that darkness.

Pointing a finger down the alley in the club, they asked me whether they can go down to play. Alarmed, I forbade them and asked them to return. Then cheekily they asked me why I was there. Just conversationally I mentioned that I am searching a wash room and walked ahead. Down the stairs, at a distance, I spotted the room. Leaving them on the stairs, I went down, walked and went inside.

After sometime when I opened the door, I was shocked to see two pairs of eyes looking at me waiting expectantly! I looked around just to check whether they have accompanied some body else, but gosh no, they have come down as my bodyguards!!! Seeing me, again as a  warm smile lit their faces and they started their reverse path escorting me. As they sprinted ahead of me I swallowed hard at the lump in my throat.

What a beautiful innocence, and what a selfless natural sweet gesture!!!

God, please let them and all the kids in the world retain this sweet innocent nature, and let us elders let go of our bitterness, erase our negative memories and try to follow their path and learn to live and let live.

 “............. The truth is, unless you let go, unless you forgive yourself, unless you forgive the situation, unless you realize that the situation is over, you cannot move forward...”
Steve Maraboli

Sunday, 11 October 2015


It has been a very long time since I shared recipes in my blog. Pardon? Have I stopped cooking or enjoying it? Please!!! I was so busy and engrossed in cooking that I didn't have time to write and share it! Oh please. Do you see smirks on somebody's face? Ignore it. The look on those faces is because they have turned my apprentice now and they think they cook better than ME!!!

This post, in fact, is for the benefit of my students. For my children and their friends who have started experimenting with their cooking on themselves thanks to their postings away from their mothers. Mind you, it is obvious that they are very good in cooking from the photos and the stories they are sharing on Facebook and WhatsApp. So I thought let me make it easier for them to have multiple delightful dishes, snacks and meals from a single core component.

Pssss.... There is another secret. A friend of mine had advised me long back : “ Do it once and Do it right!” Ever so grateful,  faithfully I am following  it and here I have modified it to my advantage - “ Teach it once and Teach it right!”  

In most of the homes Menthe hittu is prepared with different versions but alas many don't know its multiple usages and how a variety of delicacies can be scrambled up with it within a few minutes.

Note : Here for most of the dishes another most important component is chatnipudi - not any chatnipudi - but the one made with groundnut seeds. Recipe ? It's right here.

First let me share the recipe of Menthe hittu.

Ingredients :

Channa dal      2 big cup
Urad dal          1 big cup
Coriander seeds    2 Tablespoon
Jeera                      2 Tablespoon
Rice                        2 Tablespoon
Wheat                    2 Table Spoon ( If you don't have wheat, use wheat flour )
Turmeric powder  2 Tablespoon

( Many people use Moong Dal, Red chillies etc, but the Menthe hittu tastes yummy with the above ingredients and also for the other delicacies I prepare with this.)

Preparation :

In a kadai, roast separately to a golden brown the Channa dal, Urad dal, Rice, Wheat, Jeera and Coriander seeds and set aside. Remove the kadai from the fire and in that heated kadai, heat turmeric powder for a minute and pour in a plate.

In a mixie jar, first grind the dals to a fine powder. Then grind other ingredients and in the end mix everything and grind so that everything mixes to a nice yellow powder.

Your Menthe hittu is ready.

How all can you use and eat Menthe hittu?

  1. With hot rice :

To hot piping rice, put some ghee, a little salt and menthe hittu. It can be a most delicious and yummy breakfast or dinner.
You may add a little pickle, chantnipudi or a pinch of lemon juice according to your taste.

  1. With cold or leftover rice.

To the rice, add little menthe hittu, groundnut oil, salt and mix well. This is a most popular and tasty lunch for your office with a dash of pickle. I have been carrying it for three decades, followed by my children and enjoyed by their friends!

There can be further variation in this, if you mix the pickle or thokku while mixing Menthe hittu with the rice and oil.

Or else, instead of oil, prepare some oggarane and mix for one more exciting variation.

3. Menthe hittu hasi gojju :

Easy to make and a healthy breakfast.

Soak a lemon size tamarind and squeeze pulp.
Add finely ground lemon sized jaggery.
Add a small cup of water and salt to taste.

To this add 2 tablespoon of Menthe hittu.

Season with mustard seeds, asafoetida, red chilli and turmeric tadka ( oggarane )

This goes great with hot rice and a little ghee.

4. Menthe hittu mosaru gojju.

Alternately, instead of tamarind and jaggery, you can use curds to make gojju.

Add 2 tablespoons of  Menthe hittu to 2 cups of curds, add little water to suit to the consistency you want. Mix salt and season with mustard seeds, asafetida chilli and turmeric tadka.

Goes well with hot as well as cold rice.  

  1. Snacks.

  1. Hachida avalakki.

This can be a fine snack for evening or you can have it a la North Karnataka style breakfast.

Take 4 cups of telu avalakki.
Sprinkle a little water and set aside for five minutes.
Add a teaspoonful of menthe hittu, chatni pudi, a little salt, finely chopped coriander leaves and a tablespoon of fresh grated coconut and a spoon groundnut oil.
Mix well and serve.

  1. Crispy masala corn flakes :
Take some 4 cups of corn flakes in a bowl. Mix 2 teaspoonfuls of menthe hittu, 2 teaspoon chatni pudi, little salt and 2 teaspoonful groundnut oil. Mix well taking care to see that it is semi broken and not fully powdered. Enjoy!

  1. Masala Mandalu ( Instant Bhel )
In a bowl take some 6 cups of puffed rice ( Bangalore puri, not Mysore puri ).
Add 2 tablespoons of menthe hittu, chatnipudi, salt, 1 small cup hurigadale, 1 tablespoon groundnut oil and a few finely chopped coriander leaves. Mix well.

You can add finely chopped onions, cucumbers and tomato.

Those who prefer greens and are healthy eating buffs can add finely chopped spinach or methi leaves. This bhel is sure to be a great hit and remember to make in a large quantity if you have company.
Else you will be left licking your fingers! verbatim!!!

  1. Pachadi ( Salad )

The beauty of this salad is you can eat it with rice, roti or chapati or just gorge it raw with the accompaniment of a fresh fruit juice. Its a winner all the way.

Take 2 cups of finely chopped spinach leaves and 1 cup of finely chopped methi leaves and a few leaves of nicely chopped coriander leaves. Wash thoroughly and keep in a bowl. ( Some people love methi while others feel it is bitter. Take your call )
Mix nicely chopped 2 onions and a fresh cucumber.
You can also add a nicely chopped tomato if you like that tangy taste.
Add a tablespoon of menthe hittu, ½ tablespoon chatnipudi, little salt and a spoonful of groundnut oil.

Mix well and serve crunchy salad.

5. Congress masala :

Add finely chopped onion, cucumber, coriander leaves to 1/2 cup of grated carrot. Put a teaspoon of Menthe hittu, chatnipudi, a little salt. To this mix 2 cups of congress kakadlekai beeja and stir well. Add a dash of lemon juice.

Lo and behold! Your instatnt chats is ready.

Instead of congress, you can add hesarubele, or crumbled nippattu or kodubale. Choice is yours!!

Beyond this your imagination is the limit!!!