Monday, 11 July 2016

TENGOLU - The crispy tasty snacks from India

This is the easiest and fastest method of preparing crispy golden Tengolu. Only thing is you have to get the rice and urad dal mix grounded in a mill and keep it ready at home. This flour of raw rice and raw urad dal can be kept for a month or two without any problem. 


Sunday, 10 July 2016

Nature.... My Teacher.

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This universe, the nature, is filled with beautiful messages, only we need to have an open and receptive mind and heart to learn or enjoy. May be because of my very rural background I am extremely attached to nature and very passionate about the five elements. They cheer me up and lift my spirits. As a result the tiniest of rustic and earthly things give me a world of pleasure whereas the big worldly materials hardly entice me.



Thursday, 30 June 2016

Rava Dosa


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                                                                            Ingredients 

  • 1 cup unroasted rava/sooji/semolina)
  • 1 cup rice flour.
  • 1/2 cup all purpose flour/maida.
  • 4 green chilli, finely chopped.
  • 3 medium onion, finely chopped.
  • 10 to 15 curry leaves, chopped.
  • 1 inch ginger, finely chopped (optional)
  • Buttermilk as required.
  • 1/2 cup chopped coriander leaves. 
  • Salt as required.
For tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • Oil or ghee as required for roasting the dosa

Saturday, 25 June 2016

Bisibele Bhath

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Prep Time          10 Minutes
Cooking Time  30 Minutes
Serves                  4


Ingredients :
Rice 2 cup
Toor Dal 2 1/2 cup
Tamarind 1 Lemon sized
Jaggery     1 Tablespoon – depending on the sweetness you wish
Sambar/Huli  powder 2 Tablespoon
Red Chilli Powder   1 Tablespoon
Ghee  2 tablespoons
Salt to taste

Saturday, 11 June 2016

Dhatri - The Village resort

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I had set my eyes on this destination, a rural, rustic, village resort for more than a year. It was my idea of a holiday. An escapade into the nature. I have written about my craving for nature and village life a million times, may be ad-nauseum. The regular weekend resorts with swimming pool, badminton court and table tennis, the staple North and South Indian dishes is not my cup of tea. I would rather have a village home, with its aangan, plants, flowers and fauna, birds chirping in the background and of course our very own grandma's cuisine. And Dhatri Village Resort fitted the bill to the T. So off we went. Fifteen girls from Basavanagudi Branch. But of course, why that smirk? We are as young as we feel :-D I would take you through the resort and have given the contact details at the end. I bet you would scroll to it before fully reading through the details! Hold on !!!






This is the resort and this is the type of welcome you get on arrival .....





The beauty of this destination is it is not very far off from Bangalore. It is just about 80 kilometers from Bangalore near Kyathsandra, Tumkur. It caters mainly to a full day package, from dawn to dusk. You can arrive here by morning 8 o'clock where a sumptuous treat of breakfast would be waiting for you.They are not your staple bread and butter, but delicious desi delicacies, with abundant dose of fresh desi ghee. The menu varies and on the day we went it was Ottu Shavige with gojju and ghee, Ottu shavige with Kai haalu and ghee, Ottu shavige with capsicum and chillies with ghee, Avalakki khara pongal with ghee, Ragi Hurihittu with ghee ... Yes! that's the breakfast we were offered with piping hot filter coffee!!!



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And personally I feel this is the ideal season to visit the resort because it would be fresh and green everywhere, all the plants washed in rain and flowers blooming everywhere. With Jackfruits and Jamuns inviting you and peacocks flying around, you will feel as if you are in Malnad!


And the host Sri.Ravi will then engage you with innovative village games, witty and full of fun. They were so interesting and funny that we fell off our chairs unable to control our laughter :-)



He conducted one game after another, engaging us in one activity after another giving a small break in between and we were so engrossed and relaxed that we forgot everything else in the world. You will have the choice to play or just sit back and relax soaking in the beauty of the nature. Mats and pillows are arranged inside the hall for those lazy bones!



And even before that healthy sumptuous breakfast could be digested, he invited us for a light snacks and juice. Now again!?! But none could resist the tempting sihi and khara avalakki with panaka :-)



And then again back to games, so innovative were his ideas that we could not help but marvel at his ingenuity and involvement and became children again!
And the lunch at 3 PM was again healthy, tasty home cooked delicacies. Look at these snaps and watch the video because I may not be able to do justice trying to explain the dishes. and rounded off by the bananas and betel leaves grown in their farm. The hosts will then give you the option to buy their innumerable home made products.


Post lunch a tour through the farm amidst the greenery was what we needed to burn all the calories. But because it was all healthy and home grown food and included none of those sweet and fried dishes, we were all feeling rejuvenated and raring to go with the fresh air and rain drops and flying peacocks giving us company.




And along with coffee, the hosts distributed the prizes, conspicuously taking care to see that each and every visitor got a prize! And what were the prizes? All the fresh veggies grown by them!!!
And it was time to bid adieu and like the old kannada adage " Undoo hoda, kondu hoda", they gave us boiled groundnuts to munch on our return journey.


PS :
Sri. Ravi, along with his family is the host and the organiser of this resort comprising of about 5 acres, which was started three years ago. The charge is 600 rupees and it's a day package. However if you wish to stay back for the evening, they will arrange "Kai tuttu oota" for the night and rooms to stay at an additional cost. But beware of the hounding mosquitoes!
It would be usually thrice a week and you have to book in advance. He prefers a minimum group of 20 to 25 persons. If your party contains less number or if you are going just with a family, you have to wait for his date to accommodate with other party.
His contact number is  9945179936
Have a fun filled rural escapade!!!










Thursday, 26 May 2016

Heerekai Huli Thovve



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Prep time                        10 mins
Cooking time                   20 mins
Serves                             4
Ingredients
Heerekai / Ridge Gourd  :      1 bowl ( 2 medium sized)
Toor Dal                        :      1 Cup 
Coriander seeds             :      1 Tablespoon
Urad dal                         :      1 1/2  Teaspoon
Channa Dal                    :      1 1/2 Teaspoon
Methi / Fenugreek seeds :      1/4 Teaspoon
Jeera                             :      1/2 spoon 
Cinnamon:                     :      1/2 Inch 
Red chilli (Byadagi )        :      5 to 6
Coconut                         :      1/2 Cup
Tamarind                       :      Small marble size (Optional)

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Jaggery                         :       1/2 Teaspoon (Optional)
Curry leaves                   :     6 to 8
Coriander Leaves            :     2 Tablespoons. 
Hing (Asafoetida)            :     a pinch
Turmeric Powder             :     a pinch
Oil : 2 Teaspoons. 
Mustard seeds : 1/2 
Teaspoon

Salt to taste

Wednesday, 25 May 2016

Corn Pulav

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Ingredients:
Basmathi rice- 1 big cup 

Finely chopped Onions-2
Sweet corn kernels-1/4 cup
Masala grinding:
Cinnamon-1/2″
Cloves-2

Cardamom-1-2
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Poppy seeds 1 tsp
Green chilly – 6

Ginger 1 small piece
Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp
Sugar 1/2 tsp
Cashew Nuts   10-15
Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp


Thursday, 19 May 2016

Sabudana Khichdi - Sabbakki Uppittu


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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 do the planes fly, how the ships stay afloat on water, how the data is compressed and stored in microchips ........ the list was endless.


Sunday, 15 May 2016

Bitter gourd fry

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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
Hing
Salt to taste

Friday, 6 May 2016

Rava Pongal


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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


Friday, 29 April 2016

Basale Soppina Huli

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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 
Tablespoon




Sunday, 24 April 2016

Shrungagiri Sri Shanmukha Temple Bangalore

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 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.


Sunday, 21 February 2016

Open Street @ MG Road, Bangalore


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 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!

Monday, 8 February 2016

Move on

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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.
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Friday, 15 January 2016

Let Go ..........



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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.