tag:blogger.com,1999:blog-12556551366961288982024-03-17T00:55:36.160-07:00CHITRANNASpread Happiness, sprinkle Joy, add a dash of Hope, put in generous dose of Kindness, reduce the anger, cut negativity, garnish with Love….. Have a Goodlife….
Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-1255655136696128898.post-39560062981502257682023-11-05T21:51:00.002-08:002023-11-05T21:51:17.252-08:00Adai dosa recipe | how to make south indian adai dosai <h1 style="text-align: left;"><span style="font-family: verdana; font-size: medium;">Adai dosa recipe | how to make south indian adai dosai </span></h1><h3 style="text-align: left;"><span style="font-family: verdana; font-size: medium;">To soak:</span></h3><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">1 cup rice </span></li><li><span style="font-family: verdana; font-size: medium;">¼ cup toor dal</span></li><li><span style="font-family: verdana; font-size: medium;">¼ cup chana dal</span></li><li><span style="font-family: verdana; font-size: medium;">1/4 cup urad dal</span></li><li><span style="font-family: verdana; font-size: medium;">1/4 cup moong dal</span></li><li><span style="font-family: verdana; font-size: medium;">1 tablespoon methi / fenugreek seeds</span></li></ul><p></p><p><span style="font-family: verdana; font-size: medium;">You may also soak and add any legumes like green gram ( hesaru kalu ) matki kalu etc to make it more nutritious.</span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana; font-size: medium;">Other ingredients:</span></h3><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">5 dried kashmiri red chilli</span></li><li><span style="font-family: verdana; font-size: medium;">5 green chillies</span></li><li><span style="font-family: verdana; font-size: medium;">2 onion - finely chopped</span></li><li><span style="font-family: verdana; font-size: medium;">coriander - finely chopped</span></li><li><span style="font-family: verdana; font-size: medium;">Methi leaves - finely chopped ( optional )</span></li><li><span style="font-family: verdana; font-size: medium;">Curry leaves, roughly chopped</span></li><li><span style="font-family: verdana; font-size: medium;">½ tsp ginger paste</span></li><li><span style="font-family: verdana; font-size: medium;">1 tablespoon cumin / jeera</span></li><li><span style="font-family: verdana; font-size: medium;">1 tsp hing / asafoetida</span></li><li><span style="font-family: verdana; font-size: medium;">Salt to taste</span></li><li><span style="font-family: verdana; font-size: medium;">oil for roasting</span></li></ul><p></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana; font-size: medium;">INSTRUCTIONS</span></h3><p><br /></p><p></p><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Soak all the ingredients listed in soaking for 5 hours. You may soak them late in the night.</span></li><li><span style="font-family: verdana; font-size: medium;">In the morning grind all the soaked legumes along with green and red chillies and jeera to slightly coarse paste adding water as required.</span></li><li><span style="font-family: verdana; font-size: medium;">Now transfer the batter into large mixing bowl.</span></li><li><span style="font-family: verdana; font-size: medium;">In a pan heat oil, lightly saute onion, hing, methi leaves, coriander and curry leaves and ginger. Add this to the grounded batter and mix well making sure everything is combined well, add water if required.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat the tava and pour a ladleful of batter onto a hot tawa and spread gently. It will be thick like utthapam.</span></li><li><span style="font-family: verdana; font-size: medium;">Pour a tsp of oil over adai and cook on low to medium flame.</span></li><li><span style="font-family: verdana; font-size: medium;">Now flip the adai and cook both sides by pressing gently.</span></li><li><span style="font-family: verdana; font-size: medium;">Serve the adai dosa with green chutney or coconut chutney.</span></li></ol><p></p><div><br /></div>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-72314754328860543892022-09-23T09:49:00.001-07:002022-09-23T09:53:46.650-07:00Healthy green salad in two minutes - Weight loss spinach salad recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdE2VMn2wQonQBO99UQ8kEBdh7OPE-rrpAVGSX0ZwTBSRuHAn_1PvfDo6NSJe1o0XOq09QZuXlDWGgyHzZx046z3SrC8GCn7Zo4s8D4Nj1r0ZWpbXcuEhh0anw_gsy4n7eX6RmIDWklhAgwDFog4e7-7wY1Pj-wXBxae62foH6FeI5R9eIqG6zpvou/s1920/InShot_20220923_220826853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdE2VMn2wQonQBO99UQ8kEBdh7OPE-rrpAVGSX0ZwTBSRuHAn_1PvfDo6NSJe1o0XOq09QZuXlDWGgyHzZx046z3SrC8GCn7Zo4s8D4Nj1r0ZWpbXcuEhh0anw_gsy4n7eX6RmIDWklhAgwDFog4e7-7wY1Pj-wXBxae62foH6FeI5R9eIqG6zpvou/w302-h325/InShot_20220923_220826853.jpg" width="302" /></a></div><h2 style="text-align: left;">Healthy green salad in two minutes - Weight loss spinach salad recipe</h2><p><br /></p><h3 style="text-align: left;">Ingredients :</h3><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Fresh finely chopped spinach 2 cups</span></li><li><span style="font-family: verdana;">Fresh finely chopped cucumber 2 cups</span></li><li><span style="font-family: verdana;">Fresh finely chopped coriander leaves - a few</span></li></ul><p></p><p><br /></p><h3 style="text-align: left;">For dressing :</h3><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Menthe hittu ( check <a href="https://chitrannaa.blogspot.com/2015/10/Breakfast-snacks-chats-recipe.html" rel="nofollow" target="_blank">here</a> for the recipe )</span></li><li><span style="font-family: verdana;">Chutney pudi ( check <a href="https://chitrannaa.blogspot.com/2013/09/powderssssss.html" rel="nofollow" target="_blank">here</a> for the yummy chutney pudi recipe )</span></li><li><span style="font-family: verdana;">Olive oil or Rice bran oil or groundnut oil 1 tablespoon</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br /></p><p><span style="font-family: verdana;">Mix all the above ingredients in a bowl and enjoy!!!</span></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-5167297175982883922022-08-27T01:39:00.003-07:002022-08-27T01:39:42.956-07:00Tomato Thokku recipe | Thakkali thokku | Spicy tangy Tomato pickle recipe in Kannada<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq10ilGXzpev4fSArWkm6wcCk6ijeHjVYWFSVl8eajb0g5YGs5T_HqfvXGwQNQfaI8mLa6FV_bK_QOOG0tIrDhj1FBpdozUIcmjhtGgK_PdmPcy5meH2zBarE-oWJzEHZr18N3H4SvF2kjKco9MnCfFCcqcuI8E94b1AdsetJLCL4pgtKRNnvVPtIh/s1920/InShot_20220824_225317130.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq10ilGXzpev4fSArWkm6wcCk6ijeHjVYWFSVl8eajb0g5YGs5T_HqfvXGwQNQfaI8mLa6FV_bK_QOOG0tIrDhj1FBpdozUIcmjhtGgK_PdmPcy5meH2zBarE-oWJzEHZr18N3H4SvF2kjKco9MnCfFCcqcuI8E94b1AdsetJLCL4pgtKRNnvVPtIh/w320-h320/InShot_20220824_225317130.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">chitrannaa.blogspot.com</td></tr></tbody></table><br /><p></p><h2 style="text-align: left;">Tomato Thokku recipe | Thakkali thokku | Spicy tangy Tomato pickle recipe in Kannada</h2><p><br /></p><h3 style="text-align: left;">Ingredients :</h3><p><br /></p><p></p><ul style="text-align: left;"><li>Ripe tomatoes 10-15</li><li>Tamarind 100 gm</li><li>Jaggery 100 gm</li><li>Red chilli powder 1 cup</li><li>Turmeric powder 1/2 tablespoon</li><li>Asafoetida 1/2 teaspoon</li><li>Jeera 1 teaspoon</li><li>Red chillies 5-6</li><li>Roasted mustard powder 1 tablespoon</li><li>Roasted methi powder 3/4 tablespoon</li></ul><p></p><p></p><ul style="text-align: left;"><li>Curry leaves </li><li>Cooking oil 1 1/2 cup</li><li>Salt to taste</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Recipe video :</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/9N71buWonfE" width="320" youtube-src-id="9N71buWonfE"></iframe></div><br /><p style="text-align: center;"><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br /></p><p></p><ul style="text-align: left;"><li>Wash and pat dry the tomatoes completely. See that there is absolutely no water or wetness.</li><li>In a thick bottomed kadai, dry roast the mustard seeds and methi seeds separately.</li><li>Let them cool and grind to fine powder.</li><li>Chop the tomatoes.</li><li>Heat half of the oil in a thick bottomed kadai.</li><li>Add tomatoes and cook them in low heat.</li><li>When the tomatoes start turning soft, add tamarind and continue to cook.</li><li>Keep stirring and cook till the tomatoes become soft and mushy and the oil separates.</li><li>Let it cool completely.</li><li>Once it cools down, grind it into fine paste and remove to a bowl.</li><li>To this paste add red chilli powder, turmeric powder, ground methi and mustard powder.</li><li>Add salt and mix everything well.</li><li>Again heat a thick bottomed kadai.</li><li>Add the remaining cooking oil.</li><li>Add mustard seeds.</li><li>Once they splutter, add jeera and asafoetida.</li><li>Add dry red chillies and curry leaves.</li><li>Lower the heat and add the tomato paste.</li><li>Add jaggery and mix well.</li><li>Now cook for another 5 to 6 minutes over low heat.</li><li>Once the Thokku turns aromatic, switch off the heat.</li><li>Once it cools down, store it in an airtight jar.</li><li>It lasts for almost a month in refrigerator or upto week otherwise.</li><li>Enjoy with piping hot rice and ghee, with curd rice or with chapati, dosa and rotis.</li></ul>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-59367330450693800432021-08-01T04:43:00.002-07:002021-08-19T10:52:33.049-07:00Handle every situation like a dog. If you can't eat it or play with it, just pee on it and walk away.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LSxXDdA-Hi3VmZDADu-5uWLgp2dqWxxImjMbnayt6NtDPT-csdw1UlxP7qpVB9LWHckMsLCUve2XTdIkRk1VmMhMlwtG_3DeXeA529yX58u5pJZ9sRoEQzbFif2fceZ2jwuHZ-ND2dI/s1920/InShot_20210801_170728563.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LSxXDdA-Hi3VmZDADu-5uWLgp2dqWxxImjMbnayt6NtDPT-csdw1UlxP7qpVB9LWHckMsLCUve2XTdIkRk1VmMhMlwtG_3DeXeA529yX58u5pJZ9sRoEQzbFif2fceZ2jwuHZ-ND2dI/s320/InShot_20210801_170728563.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Riiiiinnnngggg....</p><p>When the doorbell of our new apartment to which we had shifted just two days ago rang, I rushed outside to check, wondering who it could be. We are slowly adjusting to the community living in an apartment building, after living in independent house all these years.</p><p>That was our neighbour from the upstairs building, looking a bit disturbed and as soon as he saw me, he started complaining.</p><p>" Madam, please look in the lift, your dog has pooped in there, it's all so messy and disgusting.
</p><p>I could not believe what I heard. As a dog mother of ten years, I know that my Pogo would never do it.</p><p>I tried to convince him saying that our helper had walked it in the morning and it would never do such things but in vain.</p><p>He insisted that he checked with the other dog owner in the building and that he had been informed that their dog had never left home.</p><p>I apologized, for no fault of mine or my Pogo, and promised him to clean it. But he insisted that I myself come out and see how messy and disgusting the lift has become.</p><p>Embarrassed to the core, I went and peeped into the lift, and " all the mess and disgusting thing " I could see was a spot of poop on the lift floor.</p><p>
</p><p>I once again apologized profusely and assured him that I would clean it right away.</p><p>When I narrated the incident to my husband Prakash, he was not at all willing to buy the allegation and insisted that it can't be our Pogo, a ten year well trained dog. But since I had no other option, I offered to clean it up and ventured out. </p><p>As I opened the lift and entered inside, I took a good look. Then I stared. Again I peeped down. Then sat down there and couldn't control my laugh. Sitting on the lift floor was a brown, greenish dry leaf!</p><p>I took the leaf and carried it to our neighbour and showed him the "messy disgusting" thing.</p><p>You should have seen his face!!!</p><p>Now it was his turn to apologize profusely. I came home laughing, telling Prakash about our neighbour's faux pas.</p><p>But sitting there in the balcony with a serious offended face was our Pogo. He was not at all amused by these false allegations.</p><p>He is thinking of visiting his attorney to file a defamation suit!!!</p><p><br />
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Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com1Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-15382641192118961172021-07-31T22:38:00.002-07:002021-11-08T08:46:29.573-08:00Garlic chutney powder | Bellulli chutney pudi | ಇಡ್ಲಿ, ದೋಸೆ, ಚಪಾತಿ ಮತ್ತು ಅನ್ನದ ಜೊತೆಗೆ ತಿನ್ನಲು ಐದೇ ನಿಮಿಷದಲ್ಲಿ ರುಚಿಯಾದ ಚಟ್ನಿ ಪುಡಿ ಮಾಡಿ<p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX2PvQC_crCdOi_gVwxWSHkDsFoQCRvFAdaf6U4dN2BnARhxBl3SQX8BZ2IZgvWyNVLAF7UHbdS6lf3t9id4B0faR_593Eoch7JxaxD-CrhEMY2qVamfp3jVFLa77j05Vv4-XXGoocsI/s1920/InShot_20210801_110409956.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX2PvQC_crCdOi_gVwxWSHkDsFoQCRvFAdaf6U4dN2BnARhxBl3SQX8BZ2IZgvWyNVLAF7UHbdS6lf3t9id4B0faR_593Eoch7JxaxD-CrhEMY2qVamfp3jVFLa77j05Vv4-XXGoocsI/s320/InShot_20210801_110409956.jpg" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">Garlic chutney powder | Bellulli chutney pudi | ಇಡ್ಲಿ, ದೋಸೆ, ಚಪಾತಿ ಮತ್ತು ಅನ್ನದ ಜೊತೆಗೆ ತಿನ್ನಲು ಐದೇ ನಿಮಿಷದಲ್ಲಿ ರುಚಿಯಾದ ಚಟ್ನಿ ಪುಡಿ ಮಾಡಿ</span></p><p><span style="font-family: verdana;"><br />
</span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Roasted gram - ಹುರಿಗಡಲೆ 1 cup</span></li><li><span style="font-family: verdana;">Grated dry coconut - ಒಣ ಕೊಬ್ಬರಿ ತುರಿ 1 cup</span></li><li><span style="font-family: verdana;">Tamarind - ಹುಣಸೇ ಹಣ್ಣು 1 lemon size</span></li><li><span style="font-family: verdana;">Jaggery - ಬೆಲ್ಲ 1 lemon size</span></li><li><span style="font-family: verdana;">Red chilli powder </span> - ಬ್ಯಾಡಗಿ ಖಾರದ ಪುಡಿ 2 tablespoon</li><li><span style="font-family: verdana;">Garlic cloves - ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳು 8-10</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><span style="font-family: verdana;"><br />
</span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/BYNeEWafd24" width="320" youtube-src-id="BYNeEWafd24"></iframe></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure : </span></h3><div><span style="font-family: verdana;"><br /></span></div><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Heat a kadai and dry roast the grated coconut. Set aside.</span></li><li><span style="font-family: verdana;">In the kadai fry the garlic cloves with a spoon of cooking oil till golden brown.</span></li><li><span style="font-family: verdana;">Next dry heat the tamarind.</span></li><li><span style="font-family: verdana;">In a mixing jar, mix all the ingredients with these roasted ingredients and grind to fine powder.</span></li><li><span style="font-family: verdana;">Your yummy and delicious chutney powder is ready to eat in just ten minutes.</span></li><li><span style="font-family: verdana;"><br /></span></li><li><span style="font-family: verdana;">PS : If you don't like the garlic taste, you can avoid adding them.</span></li><li><span style="font-family: verdana;"><br /></span></li><li><span style="font-family: verdana;">Enjoy with idlis, dosas and chapatis.</span></li></ul><p></p><div><br />
</div>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-45925791436806563792021-05-29T20:14:00.008-07:002021-08-19T11:07:22.936-07:00Dhapate - Authentic Maharashtrian Thalipeeth | ಉತ್ತರ ಕರ್ನಾಟಕದ ಸ್ಪೆಷಲ್ ಮಸಾಲ ರೊಟ್ಟಿ ತುಂಬಾ ರುಚಿ ಹಾಗೂ ಆರೋಗ್ಯಕರ ತಿಂಡಿ<h2 style="text-align: left;"><span style="font-family: verdana;">Dhapate - Authentic Maharashtrian Thalipeeth | ಉತ್ತರ ಕರ್ನಾಟಕದ ಸ್ಪೆಷಲ್ ಮಸಾಲ ರೊಟ್ಟಿ ತುಂಬಾ ರುಚಿ ಹಾಗೂ ಆರೋಗ್ಯಕರ ತಿಂಡಿ</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0-NISbkHTkgeqSOu-Ee6MFw8YVsx7M7bb3rCxQyQ06dp_g1RXy3jr9_TxyfIW3QLXRZ_Hli3SlWEomleApYgEdr2YThYk21byBeDqOC_6md0jsezXhxvlyUgkajFAZYDHSiVuA8Hvbs/s1920/InShot_20210524_231038903.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0-NISbkHTkgeqSOu-Ee6MFw8YVsx7M7bb3rCxQyQ06dp_g1RXy3jr9_TxyfIW3QLXRZ_Hli3SlWEomleApYgEdr2YThYk21byBeDqOC_6md0jsezXhxvlyUgkajFAZYDHSiVuA8Hvbs/s320/InShot_20210524_231038903.jpg" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br />
</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Jowar flour 1 big cup</span></li><li><span style="font-family: verdana;">Besan flour 1/4 big cup</span></li><li><span style="font-family: verdana;">Jeera 1 tablespoon</span></li><li><span style="font-family: verdana;">Ajwain seeds 1 tablespoon</span></li><li><span style="font-family: verdana;">Hing powder 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Nylon Sesame seeds 1 tablespoon</span></li><li><span style="font-family: verdana;">Grated fresh coconut 1/4 cup</span></li><li><span style="font-family: verdana;">Cooking oil</span></li><li><span style="font-family: verdana;">Salt to taste</span></li><li><span style="font-family: verdana;"><br /></span></li><li><span style="font-family: verdana;">Grated carrot 1/2 cup</span></li><li><span style="font-family: verdana;">Finely chopped onion 1/2 cup</span></li><li><span style="font-family: verdana;">Finely chopped Dil leaves 1/2 cup</span></li><li><span style="font-family: verdana;">Finely chopped coriander leaves 1/2 cup</span></li><li><span style="font-family: verdana;">Green chilli paste 1 tablespoon</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/pk45QZrDSg0" width="320" youtube-src-id="pk45QZrDSg0"></iframe></span></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure :</span></h3><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">In a bowl add all the dry ingredients.</span></li><li><span style="font-family: verdana;">Next mix all the finely chopped vegetables and chilli paste.</span></li><li><span style="font-family: verdana;">Mix everything well.</span></li><li><span style="font-family: verdana;">Add a little hot water and knead the batter well.</span></li><li><span style="font-family: verdana;">Make small balls with the batter.</span></li><li><span style="font-family: verdana;">Heat tawa.</span></li><li><span style="font-family: verdana;">On a obbattu paper or normal white paper apply oil and spread evenly.</span></li><li><span style="font-family: verdana;">Put a dough ball on the paper and apply oil on both sides.</span></li><li><span style="font-family: verdana;">Now press the ball into a thin round dhapate.</span></li><li><span style="font-family: verdana;">Apply oil to the tawa.</span></li><li><span style="font-family: verdana;">Lift the paper with the dhapate and put it on the tawa with the paper on the upside.</span></li><li><span style="font-family: verdana;">After a minute or two slowly lift the paper.</span></li><li><span style="font-family: verdana;">Apply oil on the dhapate.</span></li><li><span style="font-family: verdana;">Cook on the both sides to golden brown.</span></li><li><span style="font-family: verdana;">Serve hot with butter.</span></li></ul>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-29970462568598027022021-05-20T07:43:00.009-07:002021-08-19T11:02:13.641-07:00Karishma - Don't worry be Happy | This too shall pass - episode 2<h2 style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">Karishma</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oQU9ULJ0mJEUxkHdiy_C_U8IB_Fw8d2uJAHr5m3F-tEVP0JCvMIoSHyNHoR-ZBQz9M6UEvRK8pUckvQu80UkSsdnY-HtrkPeT3UC47v_PTH5wsh2rseMCMAT0nOAOdMynqYts7VjKT0/s2048/20210131_165930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oQU9ULJ0mJEUxkHdiy_C_U8IB_Fw8d2uJAHr5m3F-tEVP0JCvMIoSHyNHoR-ZBQz9M6UEvRK8pUckvQu80UkSsdnY-HtrkPeT3UC47v_PTH5wsh2rseMCMAT0nOAOdMynqYts7VjKT0/s320/20210131_165930.jpg" /></a></div><br /></h2><h2 style="text-align: left;">Don't worry be Happy | This too shall pass - episode 2</h2><div><br />
</div><p><span style="font-family: verdana;">" Amma Namaste ", as I opened the door, little Karishma wished me in a polite yet confident voice, looking straight into my eyes. I smiled at the little daughter of Manju, wife of Shankar who is a caretaker in the next door apartment building.</span></p><p><span style="font-family: verdana;">Manju comes home to help on some days when my regular maid can't come because of the lockdown restrictions. On some odd days, Karishma, her two year old daughter accompanies her.</span></p><p><span style="font-family: verdana;">I always marvel at the way Manju has brought up her little daughter. Though she stays at home with her mom and yet to be admitted to a school, the little girl is always well poised, polite yet confident, bold and articulate. When she answers the phone call on her mom's behalf, one can't believe that one is talking to a tiny toddler.</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">Karishma sat on the corner of my sofa as Manju got busy with her work and I opened the fridge to select vegetables. My eyes fell on the laddu I had kept on my dining table and handed it over to Karishma.</span></p><p><span style="font-family: verdana;">Karishma's eyes brightened looking at the laddu and she ran to her mom. I overheard Manju chiding her to eat it only after going home and not to spill it anywhere and " Amma ko pareshan mat karo ". ( Don't trouble Amma )</span></p><p><span style="font-family: verdana;">I stopped in my track when I heard Karishma's reply. She said " Amma ko pareshan karoongi toh woh naraj ho jayegi na?</span></p><p><span style="font-family: verdana;">Tab woh hame kam nahi degi na?</span></p><p><span style="font-family: verdana;">Toh phir hame paisa nahi milegi ma.</span></p><p><span style="font-family: verdana;">Aur hamen khaneko kuch nahi melega......"</span></p><p><span style="font-family: verdana;">Seriously?????</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">Those were heart wrenching words and I could not control my tears. No doubt in their little harsh world it may be partially true and to discipline the child it might have been warned on those lines.</span></p><p><span style="font-family: verdana;">But imagine a two year old being bogged with such harsh cruelties of life. And here we are, bothered that we may not get the slot on Big Basket or may have to miss eating our favourite mangoes this season.</span></p><p><span style="font-family: verdana;">It is high time we stopped sulking, being pessimistic and complaining about the present day situations. Those of us who are sitting at home and assured of having enough stock of provisions and vegetables at home, with having swiggy and Dunzo at our fingertips, with the confidence that our near and dear ones are sitting safely in their homes cannot possibly imagine what thousands of less fortunate souls are suffering either because of Covid or worried if they would be able to get their next meals.</span></p><p><span style="font-family: verdana;">So friends, cheer up. Extend help to those who are in need in any and every possible way and stay calm, stay home and stay safe.</span></p><p><span style="font-family: verdana;">This too shall pass.....</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><br /></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-58037726184072095982021-05-16T10:29:00.011-07:002021-08-19T11:00:13.934-07:00This too shall pass.... Episode 1 - Parijatha<h2 style="text-align: left;"><span style="font-family: verdana;">This too shall pass....</span></h2><h2 style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2E59d4P1jyt-ShjLqZVjxRJYUIaTb_L99EN28N89cjh4tyJUtkumtBjJ8JuLk7RV8Lx4DA_T8vebbC251m1RUQCLxTdv3-LbJKOl5FldNjqA4bQLf4ChDeUPcdfDtEt7f_O42b_H-JA/s1920/InShot_20210516_223553638.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2E59d4P1jyt-ShjLqZVjxRJYUIaTb_L99EN28N89cjh4tyJUtkumtBjJ8JuLk7RV8Lx4DA_T8vebbC251m1RUQCLxTdv3-LbJKOl5FldNjqA4bQLf4ChDeUPcdfDtEt7f_O42b_H-JA/s320/InShot_20210516_223553638.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">chitrannaa.blogspot.com</td></tr></tbody></table><span style="font-family: verdana;"><br /></span></h2><h2 style="text-align: left;"><span style="font-family: verdana;">Episode 1 - Parijatha</span></h2><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">I love plants. Period. Anyone who has read my blog and watched my YouTube videos or has been my friend on Facebook or just interacted with me knows that gardening is my passion.</span></p><p><span style="font-family: verdana;">I am having around a hundred pots and plants in my terrace garden and an array of plants and creepers in my front yard filled with beautiful colourful flowers.</span></p><p><span style="font-family: verdana;">Every little shoot, sprout and bud in my garden lifts my spirits and fills my heart with joy. If there is anything or anyone very close to</span></p><p><span style="font-family: verdana;">my heart in my life after my children, it is these little babies who are my extended family members.</span></p><p><span style="font-family: verdana;">However tiny little a flower or leaf may be, I love and care for them when they take birth, feel proud when they grow and flower and feel sad when a leaf withers or a little stem breaks or bends. Nothing escapes my eyes and my mind.</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">This is the beautiful Parijatha plant in my front yard and she came home around five years ago. I put her first in my terrace pot because she was small and needed all the sunshine to grow.</span></p><p><span style="font-family: verdana;">Once she grew up and started flowering, I decided to bring her down to the mud and soil and earth so that she can grow further and fill my little aangan with tiny white and orange Parijatha flowers and their devine scent would fill my home and my rooms.</span></p><p><span style="font-family: verdana;">I transplanted her from my terrace pot to the little elevated place in front of my home so that she can spread her branches in the sun and grow well.</span></p><p><span style="font-family: verdana;">True to my belief and her spirits, she grew beautifully, spread her little slim branches and was dancing and smiling in the sun.</span></p><p><span style="font-family: verdana;">Until last week.</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">As I mentioned, I keep a watch on each and every plant and leaf. One day last week suddenly I looked out of my window and was shocked to see her dull leaves. I ran outside and checked. There was no problem with the water, sun, mud or soil. But day by day, each day, the leaves started drying up right in front of my eyes and I kept looking at her helplessly, not knowing what was the cause of her misery. Finally my dear Parijatha was no more. All her leaves were looking dry like they were burnt.</span></p><p><span style="font-family: verdana;">Today as I sat looking at her sadly, my eyes fell on a little bottle kept on the soil by my servant. Suddenly it all fell into place. It was a bottle filled with some sanitiser liquid kept by my maid. God only knows what chemical it contained. When I lifted that bottle there was a tiny little crack in the bottom and the droplets from that bottle must have seeped into the soil at my Parijatha's roots and must have burnt her. </span></p><p><span style="font-family: verdana;">I should have checked. I should have saved my Parijatha. With this lockdown, with this fear to come out of home, I have lost my dear baby. I sat there numb with shock and sadness for having lost her, my heart feeling heavy with grief.</span></p><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">But still I am thankful for just a little ray of hope, of positivity. Just by her side, I have two big creepers of Jasmine, Jaaji flowers which are budding with fresh leaves and beautiful fragrant flowers. I should thank God that I found the culprit hopefully before it is too late and I should be able to save all my other babies.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK46SytkA0O0wQPwlITQnM7kMc0VK3kLWeSafTBjT2bTW8SaB9Hy55aTMO8LKkDEGjfgEW9Xb0N732UxrICwCFcd9HOiAWXrkGNrJhQ7pjpMox85jJhM8yRzAMW7Y5vzjhfQx9c2UVoy0/s2048/20210517_084057.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK46SytkA0O0wQPwlITQnM7kMc0VK3kLWeSafTBjT2bTW8SaB9Hy55aTMO8LKkDEGjfgEW9Xb0N732UxrICwCFcd9HOiAWXrkGNrJhQ7pjpMox85jJhM8yRzAMW7Y5vzjhfQx9c2UVoy0/s320/20210517_084057.jpg" /></a></span></div><span style="font-family: verdana;"><br />And to replace my lost Parijatha, I have a new baby Parijatha plant which has grown about four feet tall in my terrace and hopefully she will soon grow and take the place of pride again in my front yard and fill my home and my rooms with her fragrant flowers.</span><p></p><p><span style="font-family: verdana;">Amen.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br />
</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-373827578529584602021-05-13T10:19:00.013-07:002021-11-08T09:15:53.573-08:00Immunity booster homemade herbal drink | Butterfly pea flower tea | Aparajita flower blue and purple kashaya<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2TYs5FX9CU2q3_y4oQJ5AtRGHdt-Z4_OIPixRuev8LRT2SgrdBp4xVCWGc9gUxmqZgAtpqogFJT-9KH3Ki2j20DADG28rTUTT9U1zE2WmbMC5TQLkQuk_PcWj6TynpN2wqyteXU7MJI/s1920/InShot_20210513_163142532.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2TYs5FX9CU2q3_y4oQJ5AtRGHdt-Z4_OIPixRuev8LRT2SgrdBp4xVCWGc9gUxmqZgAtpqogFJT-9KH3Ki2j20DADG28rTUTT9U1zE2WmbMC5TQLkQuk_PcWj6TynpN2wqyteXU7MJI/s320/InShot_20210513_163142532.jpg" /></a></div><br /><h2 style="text-align: center;"><br /></h2><h2 style="text-align: left;"><span style="font-family: verdana;">Immunity booster homemade herbal drink | Butterfly pea flower tea | Aparajita flower blue and purple kashaya</span></h2><p><br />
</p><p><br /></p><h3 style="text-align: left;">The health benefits of Shanku Pushpa according to Ayurveda :</h3><p><br /></p><p><span style="font-family: verdana;">* Shankhpushpi is an Ayurvedic medicine and all the parts of the plants like leaves, flowers, roots have health benefits.</span></p><p><span style="font-family: verdana;">* It's tea is very effective to improve memory and intelligence. </span></p><p><span style="font-family: verdana;">* It is useful in cold, cough and headaches.</span></p><p><span style="font-family: verdana;">* It has anti-ageing properties and it improves life longevity. </span></p><p><span style="font-family: verdana;">* It will also help in improving the skin quality and the overall strength. </span></p><p><span style="font-family: verdana;">* It is very effective in getting good sleep and relieves anxiety and depression.</span></p><p><span style="font-family: verdana;">* In this tea, we are adding ginger, pepper and cinnamon powder along with honey.</span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Benefits of ginger in fighting covid 19 by building our Immunity :</span></h3><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">* Ginger is supposed to cure lung infections including cold and cough and helps in boosting the immunity.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">* Ginger has anti-inflammatory properties that helps in removing toxins from the respiratory tract. </span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Cinnamon powder :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">* According to reports, one of the important components of Cinnamon i.e. Cinnamaldehyde may help fight various kinds of infection.This aromatic spice is a rich source of antioxidants which helps in giving a boost to your immunity system. </span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Pepper powder :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">* Piperine, an alkaloid present in pepper, could bind to novel coronavirus proteins and stop it from entering human cells, says IIT (ISM) study.</span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Lemon :</span></h3><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;">* Lemons are rich in Vitamin C, a natural antioxidant that improves the immune system.</span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Honey :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">* It has also been found that honey and its main ingredients can be effective against infectious diseases. There is strong evidence that honey with potential anti-oxidant and anti-inflammatory activities can be effective in various ways against viral infectious diseases and also helps to strengthen the immune system.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Shanku Pushpa - Aparajita flowers 8-10</span></li><li><span style="font-family: verdana;">Dry Ginger powder 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Pepper powder 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Cinnamon powder 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Honey 1 tablespoon</span></li><li><span style="font-family: verdana;">Lemon juice 1/2 teaspoon</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/b2cPUC651B8" width="320" youtube-src-id="b2cPUC651B8"></iframe></span></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure :</span></h3><p><span style="font-family: verdana;"><br />
</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Pick and wash 8 to 10 fresh Shanku Pushpa flowers.</span></li><li><span style="font-family: verdana;">Heat water in a vessel.</span></li><li><span style="font-family: verdana;">When the water starts boiling put in the flowers and boil for five minutes.</span></li><li><span style="font-family: verdana;">Next add cinnamon powder, pepper powder and dry ginger powder and boil for another five minutes.</span></li><li><span style="font-family: verdana;">Switch off the heat and add the honey.</span></li><li><span style="font-family: verdana;">Pour in the glass.</span></li><li><span style="font-family: verdana;">You may drink it directly or to add some zest and also vitamin C, add half a teaspoon of lemon juice. Now the juice changes colour from blue to purple. </span></li><li><span style="font-family: verdana;">If you add jaggery, the juice will change the colour to green.</span></li></ul><div><span style="font-family: verdana;"><br />
</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><p></p><p></p><div><br /></div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-35287736214564483872021-04-26T10:18:00.016-07:002021-08-19T10:56:32.963-07:00ಜೋಳ ತಿನ್ಬೇಕು ಆದ್ರೆ ಜೋಳದ ರೊಟ್ಟಿ ಮಾಡಕ್ಕೆ ಬರಲ್ವಾ. ಸೂಪರ್ healthy Jowar millet masala dosa recipe ಇಲ್ಲಿದೆ<h4 style="clear: both; text-align: center;"><span style="font-size: large;">Jowar millet masala dosa - Sorghum masala dosa - ಜೋಳದ ಮಸಾಲೆ ದೋಸೆ</span></h4><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOKEtS5NP6niSxv3j463lvDsgArlnq0bRYsmBBQM_iRsq_3YmZH_LLtYcFxCBMfFHwCUX1KSbFFkEqbv0kB0wReWaQCS066uR9Eg5_zUrEmSwLFNgyzeBDi8NZ-KKF3aAf0m6CnXoopE/s1920/InShot_20210426_223330991.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOKEtS5NP6niSxv3j463lvDsgArlnq0bRYsmBBQM_iRsq_3YmZH_LLtYcFxCBMfFHwCUX1KSbFFkEqbv0kB0wReWaQCS066uR9Eg5_zUrEmSwLFNgyzeBDi8NZ-KKF3aAf0m6CnXoopE/w320-h320/InShot_20210426_223330991.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><h3 style="text-align: left;">Ingredients :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Jowar ( bili jola ) 1 cup</span></li><li><span style="font-family: verdana;">Urad dal 1/2 cup</span></li><li><span style="font-family: verdana;">Channa dal 1 tablespoon</span></li><li><span style="font-family: verdana;">Tur dal 1 tablespoon</span></li><li><span style="font-family: verdana;">Methi seeds 1 tablespoon</span></li><li><span style="font-family: verdana;">Sun premium oil for cooking</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><div><br /></div><p></p><h3 style="text-align: left;">Video recipe :</h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/jGoA9KKzXXk" width="320" youtube-src-id="jGoA9KKzXXk"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div><div><br /></div><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Wash and soak 1 cup jowar for 12 hours.</span></li><li><span style="font-family: verdana;">Separately wash and soak 1/2 cup urad dal, 1 tablespoon channa dal, 1 tablespoon tur dal and 1 tablespoon methi seeds for 12 hours.</span></li><li><span style="font-family: verdana;">Grind everything to a fine batter.</span></li><li><span style="font-family: verdana;">Set it aside to ferment overnight for 12 hours.</span></li><li><span style="font-family: verdana;">In the morning mix the batter, add the required quantity of salt and water.</span></li><li><span style="font-family: verdana;">The batter should be of normal dosa consistency.</span></li><li><span style="font-family: verdana;">Heat tava.</span></li><li><span style="font-family: verdana;">Spread the batter thinly on the tava. </span></li><li><span style="font-family: verdana;">Lower the gas heat and cook on a low flame.</span></li><li><span style="font-family: verdana;">Sprinkle cooking oil over it and at the edges.</span></li><li><span style="font-family: verdana;">The Dosa is slowly getting roasted.</span></li><li><span style="font-family: verdana;">Spread red coconut chutney at the center.</span></li><li><span style="font-family: verdana;">Put in a spoon of potato onion sabzi at the center.</span></li><li><span style="font-family: verdana;">As the dosa turns crispy and golden brown, fold the dosa and serve hot with a dash of butter.</span></li></ul><p></p><p><br /></p><h3 style="text-align: left;">For the calorie conscious :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">The procedure to make it a low cal dosa is almost the same.</span></li><li><span style="font-family: verdana;">You can avoid putting oil and butter. The dosa still turns out to be crispy and yummy.</span></li><li><span style="font-family: verdana;">Enjoy!!! </span></li></ul><div><span style="font-family: verdana;"><br /></span>
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</div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-60797068579257475482021-04-06T09:44:00.001-07:002021-08-20T06:21:54.022-07:00Potato chips recipe | crispy aloo chips | home made potato wafers | Sun dried alu chips recipe in Kannada<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjd_QOXMeObpI2MuYs68ylb37yqNxQpWftA5SM5KI_TnjyAkZQNCipoWAEPE_NAjn34uvZ3M3ThgOhU0KoeEy6u-tmqwupHVi61hXyNEOvrkikDustQNks0mG0SltRhItppe_KvWcdCY/s1920/InShot_20210406_220334043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjd_QOXMeObpI2MuYs68ylb37yqNxQpWftA5SM5KI_TnjyAkZQNCipoWAEPE_NAjn34uvZ3M3ThgOhU0KoeEy6u-tmqwupHVi61hXyNEOvrkikDustQNks0mG0SltRhItppe_KvWcdCY/w320-h320/InShot_20210406_220334043.jpg" width="320" /></a></div><br /><h3 style="text-align: center;"><br /></h3><h3 style="text-align: left;">Potato chips recipe | crispy aloo chips | home made potato wafers | Sun dried alu chips recipe in Kannada</h3><p><br />
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</p><p>ಎರಡು ಕೆಜಿ ಆಲೂಗಡ್ಡೆ ಇದ್ದರೆ ಸಾಕು, ವರ್ಷವಿಡೀ ತಿನ್ನುವಷ್ಟು ಗರಿ ಗರಿಯಾದ ಚಿಪ್ಸ್ ಮನೆಯಲ್ಲೇ ಮಾಡಬಹುದು. ಎರಡು ವರ್ಷ ಇಟ್ಟರೂ ಇದು ಕೆಡುವುದಿಲ್ಲ.</p><p><br /></p><h3 style="text-align: left;">Ingredients :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Big and firm potatoes 1 kg</li><li>Oil for frying</li><li>Salt to taste</li><li>Red chilli powder or chat powder 1 teaspoon</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Video recipe :</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/E64Zms55VOM" width="320" youtube-src-id="E64Zms55VOM"></iframe></div><br /><p><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Wash the potatoes.</li><li>Peal the skin and soak the potatoes in water.</li><li>One by one, grate the potatoes into thin wafers or chips.</li><li>As you grate a potato, put the chips in water. Like this grate all the potatoes.</li><li>Heat water in a big vessel.</li><li>Add salt.</li><li>As the water heats up put in the greated chips.</li><li>Let them cook only for a few minutes till the rawness goes and they change the colour.</li><li>Switch off the heat.</li><li>Remove the chips from the water and put in a vessel with holes.</li><li>Let them cool.</li><li>Now put a cloth in shade inside the house and spread the chips on this cloth.</li><li>Next day remove them from the cloth and put them in a plate and let them dry completely for another two days.</li><li>Store them in an airtight container.</li><li>Heat oil in a thick bottomed kadai and deep fry these fries as and when required.</li></ul><p></p><p><br />
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</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-89712346804364533082021-03-26T23:36:00.008-07:002021-08-20T06:23:21.264-07:00Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVFKhfx0L7RWBD8WtWLMNFAQ8Fo8EZbwRSWCl63G4B9xyzVBaXSUsrbVj8Fi7khPd1-ptPIKVihYH4By5IeGvQ4XD5ST6dSip9PkNPHWyI4pWNPG7hyIrQoEF3QvNJLfbYn60xmuAd8/s1920/InShot_20210327_113514694.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVFKhfx0L7RWBD8WtWLMNFAQ8Fo8EZbwRSWCl63G4B9xyzVBaXSUsrbVj8Fi7khPd1-ptPIKVihYH4By5IeGvQ4XD5ST6dSip9PkNPHWyI4pWNPG7hyIrQoEF3QvNJLfbYn60xmuAd8/s320/InShot_20210327_113514694.jpg" /></a></div><br /><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><span style="font-family: verdana;">Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada</span></h3><div><br />
</div><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Gojju #1 Menthe hittina huli sihi gojju</span></h3><p><span style="font-family: verdana;">PS : For Menthe hittina recipe, please click <a href="https://chitrannaa.blogspot.com/2015/10/Breakfast-snacks-chats-recipe.html?m=1" rel="nofollow" target="_blank">here</a> :</span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Serves 2</span></h3><h3 style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Ingredients :</span></h3><p style="text-align: left;"><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Menthe hittu 3 tablespoon</span></li><li><span style="font-family: verdana;">Tamarind juice (Hunase hannina rasa) 1 tablespoon</span></li><li><span style="font-family: verdana;">Jaggery powder 1 tablespoon</span></li><li><span style="font-family: verdana;">Cooking oil 2 teaspoon</span></li><li><span style="font-family: verdana;">Mustard seeds 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Asafoetida 1 pinch</span></li><li><span style="font-family: verdana;">Turmeric powder 1/4 teaspoon</span></li><li><span style="font-family: verdana;">Majjige menasinakayi 3-4</span></li><li><span style="font-family: verdana;">Curry leaves a few</span></li><li><span style="font-family: verdana;">Coriander leaves a few</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><div><span style="font-family: verdana;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gQkCMoeKXHU" width="320" youtube-src-id="gQkCMoeKXHU"></iframe></div><br /><span style="font-family: verdana;"><br /></span><p></p><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Soak jaggery powder in a water and make its juice.</span></li><li><span style="font-family: verdana;">In a bowl take tamarind juice.</span></li><li><span style="font-family: verdana;">To this add the jaggery juice.</span></li><li><span style="font-family: verdana;">Mix the menthe hittu to this and stir to see that no lumps are formed.</span></li><li><span style="font-family: verdana;">Add salt.</span></li><li><span style="font-family: verdana;">In a thick bottomed kadai heat oil.</span></li><li><span style="font-family: verdana;">Add mustard seeds and when they splutter, add hing and turmeric powder.</span></li><li><span style="font-family: verdana;">Lower the heat.</span></li><li><span style="font-family: verdana;">Add majjige menasinakayi - curd chilli - and fry to golden brown.</span></li><li><span style="font-family: verdana;">Add curry leaves and switch off the heat.</span></li><li><span style="font-family: verdana;">Add this tadka to menthe hittina gojju. </span></li><li><span style="font-family: verdana;">Crush the chillies coarsely and mix into the gojju.</span></li><li><span style="font-family: verdana;">Garnish with finely chopped coriander and serve with piping hot rice and a spoon of desi ghee.</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Gojju #2 Menthe hittina kharada mosaru gojju</span></h3><h3 style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Serves 2</span></h3><h3 style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Ingredients : </span></h3><p style="text-align: left;"><span style="font-family: verdana;"><br />
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</span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Menthe hittu 2 tablespoon</span></li><li><span style="font-family: verdana;">Thick curds 2 tablespoon</span></li><li><span style="font-family: verdana;">Water to mix</span></li><li><span style="font-family: verdana;">Cooking oil 2 teaspoon</span></li><li><span style="font-family: verdana;">Mustard seeds 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Asafoetida 1 pinch</span></li><li><span style="font-family: verdana;">Turmeric powder 1/4 teaspoon</span></li><li><span style="font-family: verdana;">Majjige menasinakayi - curd chilli - 3-4</span></li><li><span style="font-family: verdana;">Curry leaves a few</span></li><li><span style="font-family: verdana;">Coriander leaves a few</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gQkCMoeKXHU" width="320" youtube-src-id="gQkCMoeKXHU"></iframe></div><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Procedure :</span></h3><p style="text-align: left;"><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">In a bowl take the curds.</span></li><li><span style="font-family: verdana;">Add 1 to 1 1/2 cups of water and whisk to smooth buttermilk.</span></li><li><span style="font-family: verdana;">To this add 2 tablespoons of menthe hittu.</span></li><li><span style="font-family: verdana;">Add salt.</span></li><li><span style="font-family: verdana;">In a thick bottomed kadai heat oil.</span></li><li><span style="font-family: verdana;">Add mustard seeds and when they splutter, add hing and turmeric powder.</span></li><li><span style="font-family: verdana;">Lower the heat.</span></li><li><span style="font-family: verdana;">Add majjige menasinakayi - curd chilli - and fry to golden brown.</span></li><li><span style="font-family: verdana;">Add curry leaves and switch off the heat.</span></li><li><span style="font-family: verdana;">Add this tadka to menthe hittina gojju. </span></li><li><span style="font-family: verdana;">Crush the chillies coarsely and mix into the gojju.</span></li><li><span style="font-family: verdana;">Garnish with finely chopped coriander.</span></li><li><span style="font-family: verdana;">Serve with piping hot rice.</span></li></ul><p></p><p><br />
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</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-35604221467021313572021-03-21T22:41:00.007-07:002023-03-05T23:06:54.800-08:00Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum<h3 style="text-align: left;"><span style="color: #131313;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmexho2ZX5iW3U9JfXPWOfxYG5SzkmWNADr1g8bnrgqAM0u1n8Ego_CQcaxuYO4399g1GJ4rzK2vrMauK9EkTb07Ud_s5ESY1eiWn0XznRAoRtOzLd23peVaeX7e7W5HwoxY1JbaejmQV42xwpcSsxvqCZpRwL8F9vPf5fpd0wgwkvqT5PncfxJQ2/s1920/InShot_20210322_100712852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmexho2ZX5iW3U9JfXPWOfxYG5SzkmWNADr1g8bnrgqAM0u1n8Ego_CQcaxuYO4399g1GJ4rzK2vrMauK9EkTb07Ud_s5ESY1eiWn0XznRAoRtOzLd23peVaeX7e7W5HwoxY1JbaejmQV42xwpcSsxvqCZpRwL8F9vPf5fpd0wgwkvqT5PncfxJQ2/s320/InShot_20210322_100712852.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: 22px;"><br /></span></span></h3><h3 style="text-align: left;"><span style="color: #131313; font-size: 22px;">Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum</span></h3><div><br />
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</div><p><br /></p><h3 style="text-align: left;">Ingredients : </h3><p><br /></p><p></p><ul style="text-align: left;"><li>Rice 1 big cup</li><li>Asafoetida 1/2 teaspoon</li><li>Cooking oil 1 teaspoon</li><li>Salt to taste</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Recipe video :</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/DPXI5RGEfoo" width="320" youtube-src-id="DPXI5RGEfoo"></iframe></div><br /><p style="text-align: center;"><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Wash and soak rice in water for two days.</li><li>To keep it fresh you have to soak it in the morning and for two nights, you have to change and add fresh water. </li><li>On the third morning, grind the rice to a very nice paste. It's very important to grind it nice so that the sandige or the papad won't break. Add the water in the mixie jar after cleaning to the batter.</li><li>To one measure of batter, we have to use five measures of water. This is very important.</li><li>In a thick bottomed kadai, boil water adding a teaspoon of cooking oil, 1/2 teaspoon of asafoetida and salt to taste.</li><li>When the water starts boiling, reduce the heat and start pouring the batter slowly, stirring it constantly so that no lumps are formed.</li><li>Keep stirring continuously as the batter starts thickening.</li><li>Once it reaches the right consistency, switch off the heat.</li><li>To check the right consistency, pour a spoon of cooked batter on a plate. It should neither be very thick nor runny. </li><li>Allow it to cool down a bit.</li><li>Spread a cotton cloth or thick plastic cover in the sun.</li><li>Sprinkle some water on the cloth. Please watch the video to get a clear idea.</li></ul><div><br />
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</div><ul style="text-align: left;"><li>Now put the sandige on the cloth by pouring a spoonful of batter for each sandige.</li><li>Don't press it.</li><li>It should be thick else the sandige will break.</li><li>Like this put all the sandige.</li><li>Let it dry in a very hot sun.</li><li>Next morning, the dried sandige would be stuck to the cloth. Fold the cloth and sprinkle water on the back side.</li><li>Wait for 3-4 minutes.</li><li>Now you can easily pick the sandige. Pick them and keep them in a wide plate and sun dry for another two days.</li><li>Store these dried sandige in an airtight container.</li><li>You can easily store them and use upto two years.</li><li>While frying, heat oil in a thick bottomed kadai and deep fry the sandige.</li><li>If you are very health conscious and don't want to deep fry them, you can roast them in the oven without oil.</li><li>Enjoy both as a snack or as a side accompaniment to rice or other tiffin.</li></ul><div><br />
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</div><div><br /></div><div><br /></div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-59227306682930526342021-03-11T10:00:00.002-08:002021-08-20T06:24:56.787-07:00Broccoli besan stir fry recipe | Broccoli stir fry with chickpea flour | Broccoli besan sabzi | Broccoli stir fry - Easy recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjER3aAjYdiMqfXs2yPET95UitLjSeEeZDzwMULSmG0q_GBZmsKN24X1V3j-e576XLzKz6r3NslN6Fn8F6kkrdqeKdOQBEdv4m8LP-DEOO6bw7R6uenQcOSyGQJWhMlfInyH1kKwGn7ns/s1920/InShot_20210310_225650713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjER3aAjYdiMqfXs2yPET95UitLjSeEeZDzwMULSmG0q_GBZmsKN24X1V3j-e576XLzKz6r3NslN6Fn8F6kkrdqeKdOQBEdv4m8LP-DEOO6bw7R6uenQcOSyGQJWhMlfInyH1kKwGn7ns/w320-h320/InShot_20210310_225650713.jpg" width="320" /></a></div><br /><h3 style="text-align: center;"><br /></h3><h3 style="text-align: left;">Ingredients :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Broccoli florets 1 bowl</li><li>Finely chopped coriander leaves 1 tablespoon </li><li>Finely chopped curry leaves 1 tablespoon</li><li>Finely chopped garlic 1 tablespoon</li><li>Finely chopped ginger 1 tablespoon</li><li>Finely chopped green chillies 1 tablespoon</li><li>Olive oil 2 tablespoon</li><li>Jeera 1 teaspoon</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Dry ingredients :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Besan 2 tablespoon</li><li>Red chilli powder 1 teaspoon</li><li>Dhania powder 1 teaspoon</li><li>Jeera powder 1 teaspoon</li><li>Garam masala powder 1 teaspoon</li><li>Turmeric powder 1 teaspoon</li><li>Salt to taste</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Recipe video :</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/IIgUb9CEBnE" width="320" youtube-src-id="IIgUb9CEBnE"></iframe></div><br /><p style="text-align: center;"><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>In a bowl mix all the dry ingredients and set aside.</li><li>Heat 2 tablespoon of olive oil in a thick bottomed kadai.</li><li>Add jeera and let them splutter.</li><li>Now add garlic, ginger and chilli pieces, chopped curry leaves and saute for a minute. </li><li>Next pour in the broccoli florets and fry for a few minutes.</li><li>Cover the lid and let them get roasted for a few minutes. Take care not to over cook them. </li><li>Once the florets are roasted, add two spoonfuls of besan masala powder and mix well till the florets are coated well.</li><li>Again add another two spoons of powder and mix well.</li><li>Sprinkle a few drops of water so that the florets are well coated and get some moisture.</li><li>Adjust salt.</li><li>Add lemon juice.</li><li>Sprinkle chopped coriander and again cook with a covered led for another three minutes.</li><li>Switch off the heat.</li><li>Garnish with roasted mixed seeds ( optional )</li><li>Serve the roasted heat with tomoto sauce as a snack or starter.</li><li>Or serve it as a side dish with rotis and chapatis.</li></ul><div><br />
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</div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-26005030298303575642021-02-19T02:07:00.010-08:002021-08-20T06:25:40.218-07:00Instant Churmuri chat recipe | Hachhida Mandakki - Mandalu - Puri recipe |North Karnataka style instant puffed rice chat in Kannada<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpWGM32FLrXtS6W91Q0ifjyYMWsXawr4qCcSjnCX77z7PLTH0hf_C-5Cc2TFKuuuNic07yWtz7D-H5_oq3AoKzviWTaGN0lAFh5VfpgFgf4_m6fGdhSzCnwn7E62xGIAdvNoTGAsD_NE/s1920/InShot_20210219_153051154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpWGM32FLrXtS6W91Q0ifjyYMWsXawr4qCcSjnCX77z7PLTH0hf_C-5Cc2TFKuuuNic07yWtz7D-H5_oq3AoKzviWTaGN0lAFh5VfpgFgf4_m6fGdhSzCnwn7E62xGIAdvNoTGAsD_NE/s320/InShot_20210219_153051154.jpg" /></a></div><br /><h3 style="text-align: center;"><br /></h3><h3 style="text-align: left;"> Ingredients : </h3><p><br /></p><p><br />
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<br /></p><p>Serves 2 plates</p><p><br /></p><p></p><ul style="text-align: left;"><li>Unsalted puffed rice - Bangalore Puri 4 cups</li><li>Menthye hittu 1 tablespoon</li><li>Chutney pudi 1 tablespoon</li><li>Cooking oil 2 tablespoon</li><li>Salt to taste</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Veggies :</h3><p><br /></p><p></p><ul style="text-align: left;"><li>Finely chopped onion 1 cup</li><li>Finely chopped tomatoes 1 cup</li><li>Finely chopped cucumber 1 cup</li><li>Finely chopped coriander 1/2 cup</li></ul><p></p><p><br /></p><h3 style="text-align: left;">For garnishing :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Congress - Roasted masala peanuts 2 tablespoon</li><li>Mixture or Om Pudi 2 tablespoon</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Recipe video :</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/H1iv14O9i3Q" width="320" youtube-src-id="H1iv14O9i3Q"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Take kadlepuri in a bowl.</li><li>Add menthye hittu, chutney pudi and salt.</li><li>Put in the oil.</li><li>Mix everything lightly taking care not to break the puffed rice.</li><li>You can eat this crispy preparation as it is. This also tastes great.</li><li>Next add the finely chopped veggies and mix again very lightly.</li><li>Put the mixed Puri in a serving bowl and top it with Congress kadlekai - roasted masala peanuts and mixture.</li><li>Enjoy!!!</li></ul><p></p><p><br />
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</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-59570330073122963622021-02-09T09:30:00.011-08:002021-08-20T06:26:33.632-07:00What is OLX QR Code fraud and how I saved myself from it?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb_wiRgvN9ZV6nDLOxZTWjdg_MOmmIO0qFzdnoD7eqlSVWWe4XfawsVjabW7XwG1VfLqwIrv7NTnQnC-CNDzDK4xHOFl7DZ-2577kdim4wsSILdTovailai4t2CGwD-d2tvxKGqdGjFw/s1920/InShot_20210209_230828837.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb_wiRgvN9ZV6nDLOxZTWjdg_MOmmIO0qFzdnoD7eqlSVWWe4XfawsVjabW7XwG1VfLqwIrv7NTnQnC-CNDzDK4xHOFl7DZ-2577kdim4wsSILdTovailai4t2CGwD-d2tvxKGqdGjFw/s320/InShot_20210209_230828837.jpg" /></span></a></div><span style="font-family: verdana;"><br /></span><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Everyday we read this news. In newspapers and on online news portals. About people always being cheated on OLX while trying to sell their goods. I have a first hand experience of their modus operandi and I would like to share it here so that it will give people an idea of the way the things happen and take due care. Please be aware and please share this with your friends and family and save them from those thieves.</span></p><p><span style="font-family: verdana;"><br />
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</span></p><p><span style="font-family: verdana;">This happened about a year ago when I wanted to sell my dining table. Earlier, a few years ago when OLX was new, I had made some transactions and so I thought of going there again.</span></p><p><span style="font-family: verdana;">No sooner did I post my ad, the phone calls started pouring in. Thick and fast. Seriously. It must have been hardly a few minutes since I posted the ad and my phone did not stop ringing.</span></p><p><span style="font-family: verdana;">Initially though I felt happy, I started to feel that there is something fishy. </span></p><p><span style="font-family: verdana;">Agreed that there will be no shortage of sellers and buyers for anything, anywhere and at anytime. But there will be a reasonable time and number of enquiries you expect. Here within minutes calls poured in. I will explain you the reason of this urgency on their part later. Please read on...</span></p><p><span style="font-family: verdana;">The calls I received were mostly from Hindi speaking persons. And they were willing to pay me the price I had asked. Without even asking any further details. After just seeing one or two photos I had posted.</span></p><p><span style="font-family: verdana;"><br />
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</span></p><p><span style="font-family: verdana;">A few did bargain but not very much. One person said he would come and collect the table immediately and would first like to make the payment. Then and there. Without even checking my table.</span></p><p><span style="font-family: verdana;">Since I was busy with some work at home, I told him that I would call him back and hung up. This became the scene with another two three persons.</span></p><p><span style="font-family: verdana;">And then I got a call from this person. He was in such a hurry that even when I told him that I was busy, he would not listen. He continued to call. Exasperated, I told him I won't reduce my price even by a rupee. He agreed!</span></p><p><span style="font-family: verdana;">He then told me that since he was outside, he would make the payment and his wife would come and collect the table. It was already 4 PM. When I asked him where his wife is, he told the address of a place which is very far off from the place where I stay.</span></p><p><span style="font-family: verdana;">I started wondering. I asked him how would she be able to come so far with a vehicle at such time. His answer was a bit evasive.Then he told me that he would like to pay me online. That he would send me the money immediately.</span></p><p><span style="font-family: verdana;"><br />
<br />
<br />
</span></p><p><span style="font-family: verdana;">At first I demanded cash. To which he requested that since he was far off, his wife won't be able to pay the cash.</span></p><p><span style="font-family: verdana;">I said I would think about it but he kept calling.This strengthened my suspicion that there was something amiss.He insisted that he would test transfer some money and asked me to verify if it's received.</span></p><p><span style="font-family: verdana;">I said ok and asked him to send ten rupees through Paytm. He sent one rupee. I confirmed that I had received the money and asked him to transfer the full amount. He sent me a photo of a QR code.</span></p><p><span style="font-family: verdana;">Though I keep myself updated with the technology, I was not aware of that feature of Paytm which had been just then released.To get money transferred to your account by sharing your QR code.</span></p><p><span style="font-family: verdana;">For me the logic was simple. While shopping, I had to pay to the shop keeper so he shares his QR code and I scan it and pay. Here if anyone needs to scan the code it has to be the other person and not me.</span></p><p><span style="font-family: verdana;">When he called immediately and asked me to scan it, I refused. I put across the same logic and refused to scan it. In all innocence I asked him as to why I should scan it since I am the one who is supposed to receive the money. I suggested him to transfer it by using my mobile number.</span></p><p><span style="font-family: verdana;">As this argument was going on, as the time was passing he started to get agitated and I refused to budge. Then he put forth a new excuse. That he is working in army and that he is not supposed to transfer the money to anyone using their phone number! I knew he was losing his plot and I had actually started enjoying it and decided to play it along!!!</span></p><p><span style="font-family: verdana;"><br />
<br />
<br />
</span></p><p><span style="font-family: verdana;">He started shouting at me to scan the code immediately. But I kept on asking why should I scan when he is the one who has to send me the money.</span></p><p><span style="font-family: verdana;">Finally quite irritated he started abusing me. He even asked me " Arrey auntie, kya aap itna bhi pade likhe nahi ho kya? Itne batane ke baad bhi wohi bol rahe ho? ( " Are you such an illiterate that you are not able to understand what I am saying? " )</span></p><p><span style="font-family: verdana;">Now totally convinced that he is upto some mischief I firmly told him that I would accept his money and sell him the table only if he pays to me through my mobile number. Uttering some expletives he hung up!!!</span></p><p><span style="font-family: verdana;">Later when I told my daughter about all this exchange of words, she was so happy and relieved because just on the previous day, a colleague of hers and her husband had lost their money to such fraudsters exactly in such a similar transaction.</span></p><p><span style="font-family: verdana;">Their modus operandi is similar. They would send the Q R code and the moment you scan it, they will draw the money from your account. When you call them back to tell that you haven't received the money, they would send the code once again, would ask you to scan it once again and would steal your money once again.</span></p><p><span style="font-family: verdana;">The cause of their hurry is because of two reasons. First, it's kind of first come first serve or rather first catch and first steal policy! Out there, there are hundreds of such fraudsters who would be waiting for someone to post an ad. They will rush to you immediately and whoever is able to catch hold of you and convince you first will be able to loot you first.</span></p><p><span style="font-family: verdana;">Another reason is after about half an hour of your posting the ad, you will start getting alert messages from OLX to be aware of such elements and asking you this exercise your caution while making the transactions. </span></p><p><span style="font-family: verdana;">May be because of thousands of such regular complaints, OLX has resorted to sharing such alert messages and the fraudsters are also aware of this and hence the hurry. </span></p><p><span style="font-family: verdana;">I wish the OLX would make amends to give such alert messages the moment you post your ad. However, since I had the number of the fraudster who was calling me, I immediately registered a complaint with OLX and got a confirmatory mail from that they have blocked him.</span></p><p><span style="font-family: verdana;">But alas these thugs will definitely have many more numbers and many more ways to cheat people.</span></p><p><span style="font-family: verdana;">The best way would be to exercise caution and alert people and make them more aware.</span></p><p><span style="font-family: verdana;">I have written this detailed post to caution you and would request you to share this widely with your friends and your family. Help people to save their hard earned money.</span></p><p><span style="font-family: verdana;"><br />
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</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-59546055654795624502021-02-05T03:09:00.004-08:002021-08-20T06:27:26.435-07:00ಉತ್ತರ ಕರ್ನಾಟಕದ ವಿಶೇಷ ಆರೋಗ್ಯವರ್ಧಕ ಜೋಳದ ಹಿಟ್ಟಿನ ಅಂಬಲಿ - ಬಿಸಿಲಿಗೆ ತಂಪಾದ ಪಾನೀಯ - Jowar porridge - Jolada ambali - Low calorie healthy drink for summer <h3 style="text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUVk0RvgYpYv5ovZmMKF3Q_QcpUDu1H5JrpnuEEfqUt90TXcym23aWMe3b7HNIvOcf10zO6IeUZslRL_roqtYwpKRN-mj2O2D1ruHdVYyI8GybLuvARaw8IXCVlK90QMCpYlNAGgCC0A/s1920/InShot_20210205_162856699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUVk0RvgYpYv5ovZmMKF3Q_QcpUDu1H5JrpnuEEfqUt90TXcym23aWMe3b7HNIvOcf10zO6IeUZslRL_roqtYwpKRN-mj2O2D1ruHdVYyI8GybLuvARaw8IXCVlK90QMCpYlNAGgCC0A/s320/InShot_20210205_162856699.jpg" /></a></div><br /></h3><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Jowar flour 2 tablespoon</span></li><li><span style="font-family: verdana;">Ghee 1 tablespoon</span></li><li><span style="font-family: verdana;">Green chillies 1-2</span></li><li><span style="font-family: verdana;">Garlic 2 pods</span></li><li><span style="font-family: verdana;">Chopped coriander 2 tablespoon</span></li><li><span style="font-family: verdana;">Jeera 1 teaspoon</span></li><li><span style="font-family: verdana;">Hing 1/4 teaspoon</span></li><li><span style="font-family: verdana;">Roasted jeera powder 1 teaspoon</span></li><li><span style="font-family: verdana;">Buttermilk 2 cups</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video : </span></h3><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c3pYYfTK29k" width="320" youtube-src-id="c3pYYfTK29k"></iframe></div><br /><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;">Procedure :</h3><p></p><p><span style="font-family: verdana;"><br />
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</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Grind green ginger, chillies, coriander and garlic to fine paste and set aside.</span></li><li><span style="font-family: verdana;">In a thick bottomed kadai, heat ghee.</span></li><li><span style="font-family: verdana;">Add jeera and asafoetida.</span></li><li><span style="font-family: verdana;">Add two tablespoons of jowar atta and fry over low heat till it turns aromatic.</span></li><li><span style="font-family: verdana;">Now add the water very little by little, continuously stirring it, taking care to see that no lumps are formed.</span></li><li><span style="font-family: verdana;">Add two glasses of water till the ambali is quite liquid.</span></li><li><span style="font-family: verdana;">Now add the ground chilli coriander paste and salt.</span></li><li><span style="font-family: verdana;">Add a little roasted jeera powder.</span></li><li><span style="font-family: verdana;">Keep stirring as the ambali thickens.</span></li><li><span style="font-family: verdana;">Once it turns semi solid, switch off the heat and let the ambali cool completely.</span></li><li><span style="font-family: verdana;">Now take a few scoops of ambali to a bowl. </span></li><li><span style="font-family: verdana;">If you want to eat it like a porridge, add thick buttermilk and if you want to drink it then add watery buttermilk.</span></li><li><span style="font-family: verdana;">Garnish with jeera powder and freshly chopped coriander and enjoy the cool, healthy, nutritious and delicious ambali.</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><p></p><p><span style="font-family: verdana;"><br />
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<br />
</span></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-1606421132511784162021-01-31T19:40:00.036-08:002021-08-20T06:28:32.776-07:00Welcome to Facebook<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY_R0iKVjtsCcG8mbcwFKJcS8lDMz_kMhHLNoWioB6bB0KWIq3lfyOKYLc3IfUbjbMMNxp2YS100bAUjYmdTcyUILrynY_hmdcDh4H1asZousLYXdu04da1zpqzU3pZARzTJFJsFveR0/s1920/InShot_20210131_224809366.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY_R0iKVjtsCcG8mbcwFKJcS8lDMz_kMhHLNoWioB6bB0KWIq3lfyOKYLc3IfUbjbMMNxp2YS100bAUjYmdTcyUILrynY_hmdcDh4H1asZousLYXdu04da1zpqzU3pZARzTJFJsFveR0/s320/InShot_20210131_224809366.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Welcome to Facebook......</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">My rendezvous with Facebook team....</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">" .....Would you like to host a team from Facebook who are touring India at your home for a few hours in connection with their research work? It would be an interactive session of about five hours and you would be rewarded a few hundred dollars for your time." This was how the mail I received on 9th January last year read.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">I always fill the plate of my life with every possible ingredient. I am a seeker of knowledge. There is a constant hunger to learn and to experiment.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">So I generally am very active online, exploring and participating in many activities, surveys, Q&As - reading, writing and learning. Not only does it open a window to the world and to the people across the globe, I get to pocket a few hundred bucks along the way. Albeit it's not very sought after but having some money coming your way never hurts, does it?</span></div><div class="separator" style="clear: both; text-align: right;"><span style="font-family: verdana;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4PcEk_CD14yS2N0sgNOCLz0SYZC2j0_pqw_ZfIMwcV2F6TU2kS-wg7gAlnqBLvbVBRGTJU4y11_Iu0jWMYNhue78JRaiBAMoiTXjD8SudujZC3Q0eoU02WCsiFiKOLUGs7i2ahhg8Ac/s1920/InShot_20210131_230151718.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4PcEk_CD14yS2N0sgNOCLz0SYZC2j0_pqw_ZfIMwcV2F6TU2kS-wg7gAlnqBLvbVBRGTJU4y11_Iu0jWMYNhue78JRaiBAMoiTXjD8SudujZC3Q0eoU02WCsiFiKOLUGs7i2ahhg8Ac/w320-h320/InShot_20210131_230151718.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8u11RuiMm2bnw-UhlAO2Gzqb6KzlGrtPr6Cws_XqgNKb7HgAnUYukzH0mJ2dv6V2LpexOnlO7QQXid5SeQTFxFf-XvQk5l_z6RNed3amVKBI86OAkC-h-j3r-MGTVNpKU7P7ZT23_Cs/s1920/InShot_20210131_230635603.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8u11RuiMm2bnw-UhlAO2Gzqb6KzlGrtPr6Cws_XqgNKb7HgAnUYukzH0mJ2dv6V2LpexOnlO7QQXid5SeQTFxFf-XvQk5l_z6RNed3amVKBI86OAkC-h-j3r-MGTVNpKU7P7ZT23_Cs/w320-h320/InShot_20210131_230635603.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudFECd8n4iJdbM7kDsSHOdlDq4AxXd_gq9kbhoODNUXXvuneqwUnFDkj0J8zkz5wqYjPxCrdim0ZkIujTd3viqzfqKkAlu-BXIinV3DYNeb5anGuzrjQVhBI5HkmGNFtdPoow_9ALwmM/s1920/InShot_20210131_230309723.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudFECd8n4iJdbM7kDsSHOdlDq4AxXd_gq9kbhoODNUXXvuneqwUnFDkj0J8zkz5wqYjPxCrdim0ZkIujTd3viqzfqKkAlu-BXIinV3DYNeb5anGuzrjQVhBI5HkmGNFtdPoow_9ALwmM/w320-h320/InShot_20210131_230309723.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: right;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">So I was pleasantly surprised when I received the mail and I thought why not. I instantly intimated them about my willingness. Then I was informed that there were many across the country who are eager to participate in this activity and that there would be a screening of telephonic interview.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Ok. Fine.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSdCrDdtn08Aq4QTnKDrz13MiCrGXe0RyIz-TA60hKJ0WMHLHxUxleRiee8C57NpQLP9AiBKJ68t4jTndojCVMuAuv1tAMl30Rya91uL7nIxVohKpV9xjp4p37h7Eg1jfktimmAUZzNk/s1920/InShot_20210131_231202719.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSdCrDdtn08Aq4QTnKDrz13MiCrGXe0RyIz-TA60hKJ0WMHLHxUxleRiee8C57NpQLP9AiBKJ68t4jTndojCVMuAuv1tAMl30Rya91uL7nIxVohKpV9xjp4p37h7Eg1jfktimmAUZzNk/w320-h320/InShot_20210131_231202719.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaN8AGSZU0cJ16Xg051vI3vHUEwS9KWpEwll4eQmzCf5v9OinRvFN0aCUtSbFkqTr1SCIWSF2cn13imkDNRglEJ9-cLvThm0_L0jRSN0Y11iwpDH8I9h5HoGEhd7hyphenhyphen9C5B8g7B6tQnztk/s1920/InShot_20210131_231403915.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaN8AGSZU0cJ16Xg051vI3vHUEwS9KWpEwll4eQmzCf5v9OinRvFN0aCUtSbFkqTr1SCIWSF2cn13imkDNRglEJ9-cLvThm0_L0jRSN0Y11iwpDH8I9h5HoGEhd7hyphenhyphen9C5B8g7B6tQnztk/w320-h320/InShot_20210131_231403915.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNK4NlNQHU7XF1kReqkDFKTUHt6k1u9bbZzAQbywWxiP4nF8U09qNNS6RoW9CtPFiCZ0JRjY19qkB40ownNFHXCeGS0G4AmD7m1EyFcbhtOZZ-pNtK3VKzQcrQRJPP8JAgX_BmIX_Q0QQ/s1920/InShot_20210131_225833554.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNK4NlNQHU7XF1kReqkDFKTUHt6k1u9bbZzAQbywWxiP4nF8U09qNNS6RoW9CtPFiCZ0JRjY19qkB40ownNFHXCeGS0G4AmD7m1EyFcbhtOZZ-pNtK3VKzQcrQRJPP8JAgX_BmIX_Q0QQ/w320-h320/InShot_20210131_225833554.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: right;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">I was given an international number from which I was expected to receive the call. And that was the time for the butterflies to start dancing in my stomach. No. I was not worried about the questions. I was worried about the accent!!!</span><div><span style="font-family: verdana;"><br />
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</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">I would deviate a little here. I have graduated in English literature, it was my favorite subject in school after maths. I loved reading English books in my teens, used to write in English and when TV came along, it was the English serials to which I was hooked. Infact I would sit with my children enjoying all the English cartoon shows and they caught up the language quite early and thank me for enhancing their vocabulary through those shows. In fact I have no hesitation in admitting that whenever I am upset and sad, in my mind I start talking and arguing and pleading only in English!!!</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD2FlKszsq6740uX3HJiS_lyNn14HwOvqwZWSasvWsl7SLqMN2NZsQ1yGDE_CQVpHBkBKc-xzQHzKKTEujhr-62VZiGPoDGM2ymExd2vb1CIO1JJOwLDVIrps5YTaT8wB_NPh427xXPE/s1920/InShot_20210131_230151718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD2FlKszsq6740uX3HJiS_lyNn14HwOvqwZWSasvWsl7SLqMN2NZsQ1yGDE_CQVpHBkBKc-xzQHzKKTEujhr-62VZiGPoDGM2ymExd2vb1CIO1JJOwLDVIrps5YTaT8wB_NPh427xXPE/w320-h320/InShot_20210131_230151718.jpg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniHWzRkbOS4qHHiTLOK156nFxj7KmESVTVktAdGqzyhCoxE-7ZWSfOUAFIv2b9M-oiPxyudqnM8HjyWbcG3uGEkrT60neeenopwed75KRn2WW962a6pVf8eZ1F_vTt2uS-NmWTEnogDg/s1920/InShot_20210131_231556303.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniHWzRkbOS4qHHiTLOK156nFxj7KmESVTVktAdGqzyhCoxE-7ZWSfOUAFIv2b9M-oiPxyudqnM8HjyWbcG3uGEkrT60neeenopwed75KRn2WW962a6pVf8eZ1F_vTt2uS-NmWTEnogDg/w320-h320/InShot_20210131_231556303.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gh0xH2HUTbxIi8jEH-LQuLbuVBkS2P6eayCkO5UURdHvLIcleqE7Y-7RCu49gZQLnEEZ95qAwuheswhDIcQhPUFMDumVBnoZi74sc02vNoLYbrI0UUPEI8tedM0HCPaa48-cjO85X0k/s1920/InShot_20210131_231331005.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gh0xH2HUTbxIi8jEH-LQuLbuVBkS2P6eayCkO5UURdHvLIcleqE7Y-7RCu49gZQLnEEZ95qAwuheswhDIcQhPUFMDumVBnoZi74sc02vNoLYbrI0UUPEI8tedM0HCPaa48-cjO85X0k/w320-h320/InShot_20210131_231331005.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">But the problem was entirely different. Having studied in ಪಕ್ಕಾ ಹಳ್ಳಿ ಕನ್ನಡ ಸಾಲಿ in North Karnataka, I had difficulty in quickly catching on the foreigners' accent. Watching on TV is different from having to follow them and answer to them over phone.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Fortunately for me when the call came, it was from an NRI and other than one or two " would you repeat please " ( psss... That had been taught to me by my daughter...) I sailed smoothly through the interview. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Soon I received confirmation that I have been selected and this time they wanted me to send a few photos of inside of my home. The set up, where I would be seating and hosting my guests, the light and the space in the house. Well.... I stay in a small but beautiful house and with a trepidation I sent the photos. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ_bQYY41mq4w-Z0Tl6reyb9oplbEM8fNbSVzdsrw7BkDf7bQF1zHGeUP4A5BsPoZhY7vI1VoqbynzawMdIeZ94ALFpq3XQdEjsFmyY43V_FWtQyM7rMGcnLh82WOnK3dGrzs6sRkXZc/s1920/InShot_20210131_231440681.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ_bQYY41mq4w-Z0Tl6reyb9oplbEM8fNbSVzdsrw7BkDf7bQF1zHGeUP4A5BsPoZhY7vI1VoqbynzawMdIeZ94ALFpq3XQdEjsFmyY43V_FWtQyM7rMGcnLh82WOnK3dGrzs6sRkXZc/w320-h320/InShot_20210131_231440681.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3e9T0Linr_unoOrqw1jrGFCvKrBfR60UjAVzWZW3w6q8-uOyQxn9-aWkIxoJNZ9YEbuWuzczU8p7hvDxPPpcZEx6ewAYhCDeXyjvYQ7hV_M65vAGi7h7F0MP0rkCcjfaUodR8_nhe6M/s1920/InShot_20210131_230104222.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3e9T0Linr_unoOrqw1jrGFCvKrBfR60UjAVzWZW3w6q8-uOyQxn9-aWkIxoJNZ9YEbuWuzczU8p7hvDxPPpcZEx6ewAYhCDeXyjvYQ7hV_M65vAGi7h7F0MP0rkCcjfaUodR8_nhe6M/w320-h320/InShot_20210131_230104222.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSgaj2fwdP6X2zlZeaUl2nRWLdxFneBHnonVwh8qYfxyRQ35IUjwupapb6LA-XurO5STeaK0bB0MpajBqIRwh8o8LkN3Y8IJ-5xxnMQDElSaryjKiWOdl6bGhmUMrg-cKi3cpEaj-B9s/s1920/InShot_20210131_231027535.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSgaj2fwdP6X2zlZeaUl2nRWLdxFneBHnonVwh8qYfxyRQ35IUjwupapb6LA-XurO5STeaK0bB0MpajBqIRwh8o8LkN3Y8IJ-5xxnMQDElSaryjKiWOdl6bGhmUMrg-cKi3cpEaj-B9s/w320-h320/InShot_20210131_231027535.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">And finally I received the mail intimating the time and the names of my guests. All this while, my family thought that I was just having my routine time pass and nobody actually believed that I would be actually hosting a Facebook team from California. They were indulgent about both my enthusiasm and apprehensions and kept reassuring me not to worry because some local representatives would be visiting me. Even when I told that my guest list included the names of three foreign nationals and one Indian, they just smiled at me and thought that they would let that pass. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">And then the D Day arrived. I am a stickler of timings. And I expected my guests also to be the same. What with the famous Bangalore traffic, I think they were over cautious and in fact arrived a good eight minutes ahead of the schedule.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">I had decided to be me, wearing a saree and welcomed them with a Namaste. To my pleasant surprise they had done their homework too and wished me the same way.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">I hesitantly started conversing with them and soon we were chatting like long lost friends. Yes, though one Indian accompanied them, the interaction was only with the other three. They were extremely friendly and jovial. They were as fascinated by our home, our culture, our systems and our family as I was marvelled at having them at my home. In fact it turned out to be such an easy and friendly interaction that I confided to them about my apprehension about their accent and luckily for me it turned out to be not an issue at all!!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">What followed was a marathon five hours interactive session, the details of which, unfortunately I can't share with anyone. And a little secret here. Conord, who did most of the interaction with me confided that he also felt as nervous about the whole experience as I was, having got up twice in the night, looking at the clock!!!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-YtXgVF51gM" width="320" youtube-src-id="-YtXgVF51gM"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/LhfBPLV8hU0" width="320" youtube-src-id="LhfBPLV8hU0"></iframe></div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">With all the cameras being set up and lights, camera, action started, my daughter, son-in-law and daughter-in-law who were in their offices were thrilled as the exchange of photos, videos and messages started flowing thick and fast.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">It was a great experience indeed, having the team from Facebook around my home, enquiring about everything, appreciating my terrace garden, soaking in all the experiences, and listening, recording and shooting every word I uttered with great attention. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">My son had offered to stay back at home along with my husband to give me moral support and taking photos and videos and mostly reassuring me that I was doing fine.</span></div></blockquote><p><br />
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</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Finally after five hours of pleasant interaction and having some snacks and juice, they bid us adieu with a promise to share with me the photos they had taken.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Before they left, I asked them curiously as to what led to my fortunate selection in this activity. I would proudly share with you that across the entire country twenty people had been selected based on their own criteria of identifying users who are passionate about their activities and from whom they felt would get good inputs.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">The best compliment I received was when my son was all praises about my entire experience, about the way I handled the interview and took me out for a big treat in the evening ❤️</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNLmndSPk28clfhZEL9VIVdhdz1q3_lpDsE8ExWdRo5yVuo1giQr11XdbRF7BpkeM-rgulPzZtehLY_kxooIkdGYbyANIiPI70WMuuAGgoSWNvs1FUkmcuw1TP5e0CQ5zRtiGeAqRH3k/s1920/InShot_20210131_231124687.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNLmndSPk28clfhZEL9VIVdhdz1q3_lpDsE8ExWdRo5yVuo1giQr11XdbRF7BpkeM-rgulPzZtehLY_kxooIkdGYbyANIiPI70WMuuAGgoSWNvs1FUkmcuw1TP5e0CQ5zRtiGeAqRH3k/s320/InShot_20210131_231124687.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk0sqEpii_hhjtEuXbsPPEhh5hUe19UeyeYnl1382Rg6_DEnAIZPu1Pjej4X6EswfgcaVMngcfLKPFo1UEYGQntkm6JQDxUSOLg_XKvKPq7zpFGu0WzhYO_AnAQYxz_KigNY8oi74HMg/s1920/InShot_20210131_230945998.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk0sqEpii_hhjtEuXbsPPEhh5hUe19UeyeYnl1382Rg6_DEnAIZPu1Pjej4X6EswfgcaVMngcfLKPFo1UEYGQntkm6JQDxUSOLg_XKvKPq7zpFGu0WzhYO_AnAQYxz_KigNY8oi74HMg/s320/InShot_20210131_230945998.jpg" /></span></a></div><br />Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-19900310417643359082021-01-26T08:57:00.004-08:002021-08-20T06:34:11.243-07:00Sajje hittina dosa - roti recipe in Kannada | Bajre ki uttapam | How to make Bajre Na Chamchamiya - gujarati dish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNWhgaxiv-qfclKAqc-aECqqoIJEnCgKeK9s1hGXpMQmv1jCEigSF9rT0riH8ejYwcic8iG1K9ni_26XP_XjmURJC07oCxCcmGT_unIu_ESUeq4k9q9QPyOOrz1XX686B6ZATkKeYsig/s1920/InShot_20210126_222545081.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNWhgaxiv-qfclKAqc-aECqqoIJEnCgKeK9s1hGXpMQmv1jCEigSF9rT0riH8ejYwcic8iG1K9ni_26XP_XjmURJC07oCxCcmGT_unIu_ESUeq4k9q9QPyOOrz1XX686B6ZATkKeYsig/s320/InShot_20210126_222545081.jpg" /></a></div><br /><p style="text-align: center;"><br /></p><h3 style="text-align: left;">Ingredients :-</h3><p><br /><br />
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</p><p></p><ul style="text-align: left;"><li>Sajje hittu - Pearl Millet Flour (Bajra Flour) 1 big cup</li><li>Jeera 1 tablespoon</li><li>Finely chopped methi - Fenugreek Leaves 1/2 c isup</li><li>Finely chopped Fresh Coriander Leaves (Hara Dhaniya) 1/2 cup</li><li>Sesame Seeds 2 tablespoon</li><li>Turmeric Powder 1/2 teaspoon</li><li>Ginger Paste 1/2 tablespoon</li><li>Chilli paste 1/2 tablespoon</li><li>Medium Sour Buttermilk 1/2 cup</li><li>Eno or Cooking Soda 1/8 teaspoon</li><li>Luke Warm Water 1/2 cup Refined Oil for cooking</li><li>Salt to taste</li></ul><div><br /></div><h3 style="text-align: left;">Recipe video : </h3><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/woZRDtJrCV8" width="320" youtube-src-id="woZRDtJrCV8"></iframe></div><br /><p><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><div><br /><br />
</div><div><ul style="text-align: left;"><li>Add all the dry ingredients except oil and only 1 tablespoon til in a bowl.</li><li>Add buttermilk to it and mix.</li><li>Now add the warm water and adjust the batter to uttapam batter consistency.</li><li>Heat the set dosa tawa. If you don't have set dosa tawa, you can use the normal tawa also.</li><li>Apply oil in the moulds.</li><li>Sprinkle few sesame seeds.</li><li>Now pour the batter and spread lightly.</li><li>Sprinkle some more oil and a few more sesame seeds.</li><li>Cook the dosa on medium low heat so that the dosas are cooked from the inside.</li><li>Once the edges turn golden in colour, flip them and sprinkle a little more oil. </li><li>Cook again over low heat till the other side also becomes crisp and brown.</li><li>Once the dosas become crisp and light, remove from the heat and serve hot with butter and pickle or any other side dish of your choice.</li></ul><div><br /><br />
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</div></div><div><br /></div><p></p><div><br /></div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-19577006674868764182021-01-16T07:49:00.001-08:002021-08-20T06:31:48.787-07:00Handmade seviyan kheer recipe | Vermicelli milk pudding | ಉತ್ತರ ಕರ್ನಾಟಕದ ಗೌಲಿ ಮತ್ತು ಪಾಯಸ | homemade vermicelli recipe in Kannada<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1QPTZ8fXJT6lkdJTyddeSDq7STFXp-7Mqf9jkUCWuy8iOLtKEomZhL0hACPggFpBhGGI2953kHhSBEk1s4GDqErY2dJgdEDocQtF9Z-qE0-Owa3UwgsVY3LhqRZAiDzIL2JPqFb1mCQ/s1920/InShot_20210116_210932602.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1QPTZ8fXJT6lkdJTyddeSDq7STFXp-7Mqf9jkUCWuy8iOLtKEomZhL0hACPggFpBhGGI2953kHhSBEk1s4GDqErY2dJgdEDocQtF9Z-qE0-Owa3UwgsVY3LhqRZAiDzIL2JPqFb1mCQ/s320/InShot_20210116_210932602.jpg" /></a></div><br /><p></p><p>This is the traditional homemade vermicelli that tastes absolutely great with its creamy and nutty deliciousness.</p><p><br />
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</p><p><br /></p><p>Though this involves somewhat time consuming manual work, the result is worth all the efforts. The result of the efforts is literally in this semiyan pudding!</p><p>You can prepare the dough with just three ingredients and can easily roll out the gouli during the day as you sit in front of the TV watching your favourite serials! It's our duty to preserve these rich Indian cooking traditions.</p><p>And once you eat these gouli payasam, the machine made shemiya will feel like plastic - I am sorry but that is the truth.</p><p><br /></p><p>Come and watch this fascinating gouli making process in this video:</p><p><br /></p><p><br /></p><h3 style="text-align: left;">Recipe video:</h3><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/3wopMBM0khk" width="320" youtube-src-id="3wopMBM0khk"></iframe></div><br /><p style="text-align: center;"><br /></p><p><br /></p><h3 style="text-align: left;">Ingredients :</h3><div><br /></div><h3 style="text-align: left;">For making gouli :</h3><p><br /></p><p></p><ul style="text-align: left;"><li>Wheat flour - atta 1 cup</li><li>Melted ghee 1 tablespoon</li><li>Milk to mix the dough</li></ul><p></p><p><br /></p><h3 style="text-align: left;">For making payasam :</h3><p><br /></p><p><br />
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</p><p><br /></p><p></p><ul style="text-align: left;"><li>Ghee 1 tablespoon</li><li>Mixed dry fruits pieces 1 tablespoon</li><li>Home made gouli semia 1 cup</li><li>Milk 3 cups</li><li>Jaggery a little less than one cup</li><li>Elaichi powder 1 teaspoon</li></ul><p></p><p><br /></p><p><br /></p><h3 style="text-align: left;">Procedure :</h3><p><br />
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</p><p><br /></p><p><br /></p><p></p><ul style="text-align: left;"><li>Heat ghee in a thick bottomed kadai.</li><li>Add cut dry fruits and fry to golden brown.</li><li>Add the semiyan and fry till aromatic.</li><li>Add one cup of milk and mix well.</li><li>Cover the lid and cook over low heat till the semiyan turn soft. You may add some milk here if it's getting very thick.</li><li>Once the gouli turns soft, add jaggery and mix well.</li><li>Next add another two cups of milk and let it boil.</li><li>As the payasam get thick and creamy, add the elaichi powder.</li><li>Simmer over low heat just a little more and adjust the consistency of the payasam to your liking by adjusting the milk.</li><li>Switch off the heat.</li><li>Enjoy the creamy, nutty and delicious payasam with a spoon of ghee.</li></ul><div><br /></div><div><br />
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</div><p></p><p><br /></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-89279319761310980162020-12-31T05:42:00.002-08:002021-08-20T06:35:41.152-07:00Millet set dosa recipe | Healthy multi millet set dosa | Diabetic friendly millet dosa recipe in Kannada | Sponge dosa recipe<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevuJwUCE3lsmlMPcbONathMaSDh2MfzVdByv1ee6TwbkcMXeIrhkm_3_OP4z7vx39OatCQLYJiD61OPBc1KIZPnLTIrxRJXR5F3sgge9k3n3eFgvdsV_aU4AlsE1kT39-zxcLRVmjFp4/s1920/InShot_20201231_190417737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevuJwUCE3lsmlMPcbONathMaSDh2MfzVdByv1ee6TwbkcMXeIrhkm_3_OP4z7vx39OatCQLYJiD61OPBc1KIZPnLTIrxRJXR5F3sgge9k3n3eFgvdsV_aU4AlsE1kT39-zxcLRVmjFp4/s320/InShot_20201231_190417737.jpg" /></a></div><br /><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Brown top millet ( korale ) 3 cups</span></li><li><span style="font-family: verdana;">( You can also use other millets like arka or Navane )</span></li><li><span style="font-family: verdana;">Urad dal 3/4 cup</span></li><li><span style="font-family: verdana;">Poha ( Gatti avalakki ) 1/4 cup </span></li><li><span style="font-family: verdana;">Or a little more</span></li><li><span style="font-family: verdana;">Methi seeds 2 tablespoon</span></li><li><span style="font-family: verdana;">Oil for cooking</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><br /><ul style="text-align: left;"><li><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/UO6UDv0ShZE" width="320" youtube-src-id="UO6UDv0ShZE"></iframe></li></ul><h3 style="text-align: left;"><span style="font-family: verdana;"><br /></span></h3><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure : </span></h3><div><span style="font-family: verdana;"><br />
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</span></div><div><span style="font-family: verdana;"><br /></span></div><ul style="text-align: left;"><li><span style="font-family: verdana;">Wash and soak 3 cups of millet, 3/4 cup urad dal with 2 tablespoon methi seeds separately for 6-8 hours. </span></li><li><span style="font-family: verdana;">Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.</span></li><li><span style="font-family: verdana;">Grind everything together to a fine batter.</span></li><li><span style="font-family: verdana;">Set it aside to ferment overnight.</span></li><li><span style="font-family: verdana;">In the morning add the required quantity of salt and water.</span></li><li><span style="font-family: verdana;">The batter should be of a little thick consistency.</span></li><li><span style="font-family: verdana;">Heat iron tava.</span></li><li><span style="font-family: verdana;">Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )</span></li><li><span style="font-family: verdana;">It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.</span></li><li><span style="font-family: verdana;">Lower the gas heat and cook on medium flame.</span></li><li><span style="font-family: verdana;">Sprinkle cooking oil over it and at the edges.</span></li><li><span style="font-family: verdana;">Once the little holes appear on the dosa and when it changes colour, flip it. </span></li><li><span style="font-family: verdana;">Put a few drops of oil again.</span></li><li><span style="font-family: verdana;">Once the other turn starts turning light golden brown, remove from the tawa.</span></li><li><span style="font-family: verdana;">Serve hot with vegetable sagu and coconut chutney.</span></li></ul><div><br /></div><br /><p></p><p style="text-align: center;"></p><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br />
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</span></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-85588696668400607472020-12-21T20:26:00.002-08:002021-08-20T06:36:09.998-07:00Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VVwzSZftKjxahmF_KsVt78OAwlDoNZlmH5MSG25ZihgZ3Mk3vz2WtrG-6kSAaHbzuWyor-XdPgmfV8DLHqLu8FEHsoaFktTkDFggNoC0wNJCCQpO5mwY7kfXcbgHWCPm4ESKQa7essU/s1920/InShot_20201222_095154833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VVwzSZftKjxahmF_KsVt78OAwlDoNZlmH5MSG25ZihgZ3Mk3vz2WtrG-6kSAaHbzuWyor-XdPgmfV8DLHqLu8FEHsoaFktTkDFggNoC0wNJCCQpO5mwY7kfXcbgHWCPm4ESKQa7essU/s320/InShot_20201222_095154833.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">Preparation Time : 10 minutes</span></p><p><span style="font-family: verdana;">Cooking Time : 10 minutes</span></p><p><span style="font-family: verdana;">Makes 24 idlis.</span></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana; font-size: small;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Nylon sabbakki (small )/ Nylon Sabudana 1 cup</span></li><li><span style="font-family: verdana;">Idli rava / rice rava 1 cup</span></li><li><span style="font-family: verdana;">Ragi flour / finger millet flour 1 cup</span></li><li><span style="font-family: verdana;">Sour curds / Huli mosaru 3 cups</span></li><li><span style="font-family: verdana;">1/2 cup water - can adjust for the consistency</span></li><li><span style="font-family: verdana;">Baking soda 1/4 teaspoon</span></li><li><span style="font-family: verdana;">Cooking Oil 1 tablespoon</span></li><li><span style="font-family: verdana;">Cashewnuts a few</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana; font-size: small;">Recipe video :</span></h3><p><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/dlXQafLyR38" width="320" youtube-src-id="dlXQafLyR38"></iframe></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana; font-size: small;">Procedure : </span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">In a bowl take nylon sabudana and wash them well.</span></li><li><span style="font-family: verdana;">Separately in another bowl wash the idli rava.</span></li><li><span style="font-family: verdana;">Take three cups thick curd in a big bowl.</span></li><li><span style="font-family: verdana;">Add one cup ragi flour and mix well.</span></li><li><span style="font-family: verdana;">To this add the washed sabudana and idli rava.</span></li><li><span style="font-family: verdana;">Mix everything well.</span></li><li><span style="font-family: verdana;">Set aside overnight to ferment.</span></li><li><span style="font-family: verdana;">In the morning add water to adjust the consistency of idli batter.</span></li><li><span style="font-family: verdana;">Add salt and soda.</span></li><li><span style="font-family: verdana;">Grease the idli moulds with cooking oil.</span></li><li><span style="font-family: verdana;">Keep a cashew in the center and pour in the batter.</span></li><li><span style="font-family: verdana;">Don't put the batter fully. Leave some space for the idlis to expand.</span></li><li><span style="font-family: verdana;">Steam the idlis for 8 to10 minutes.</span></li><li><span style="font-family: verdana;">Allow it to rest for about 5 to 10 minutes.</span></li><li><span style="font-family: verdana;">Unmould and serve hot with ghee and coconut chutney.</span></li></ul><div><span style="font-family: verdana;"><br />
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</span></div><p></p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-61618964556483872102020-12-18T04:25:00.004-08:002021-08-20T06:36:52.880-07:00methi matar malai recipe | quick and easy recipe to make resturant style methi mutter malai | methi malai matar<div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlXv-icJPV9fk-TvfWbjaKy1a2zOOSSB6BNYKGxlBnIsBMwR3g75WCyCgxSP8D9ylCwxkWVPbsCkEGQrgfMgui3Un3BgqJiUnJbWcBbBgu7v3_7a4_Zm4SEOpUZdihbtVsXFsdlayOY/s1920/InShot_20201218_175401274.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlXv-icJPV9fk-TvfWbjaKy1a2zOOSSB6BNYKGxlBnIsBMwR3g75WCyCgxSP8D9ylCwxkWVPbsCkEGQrgfMgui3Un3BgqJiUnJbWcBbBgu7v3_7a4_Zm4SEOpUZdihbtVsXFsdlayOY/s320/InShot_20201218_175401274.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Serves 4</span></h3></div><div><span style="font-family: verdana;"><br />
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</span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients : </span></h3><div><span style="font-family: verdana;"><br /></span></div><div><ul style="text-align: left;"><li><span style="font-family: verdana;">Finely chopped methi leaves 1 bowl</span></li><li><span style="font-family: verdana;">Boiled green peas 2 cups</span></li><li><span style="font-family: verdana;">Chopped onions 4</span></li><li><span style="font-family: verdana;">Slit green chillies 5-6</span></li><li><span style="font-family: verdana;">Chopped tomato 1</span></li><li><span style="font-family: verdana;">Fresh cream 1 cup</span></li><li><span style="font-family: verdana;">Cooking oil 2 tablespoon</span></li><li><span style="font-family: verdana;">Garlic ginger paste</span></li><li><span style="font-family: verdana;">Cashewnuts 1/2 cup</span></li><li><span style="font-family: verdana;">Jeera 1/2 tablespoon</span></li><li><span style="font-family: verdana;">Garam masala 1 tablespoon</span></li><li><span style="font-family: verdana;">Kasuri methi powder 1 tablespoon</span></li><li><span style="font-family: verdana;">Sugar 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video :</span></h3><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Nxu6IMi1CvI" width="320" youtube-src-id="Nxu6IMi1CvI"></iframe></div><br /><span style="font-family: verdana;"><br /></span></div><div><br /></div><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure :</span></h3><div><span style="font-family: verdana;"><br />
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</span></div><div><ul style="text-align: left;"><li><span style="font-family: verdana;">Heat 1/2 teaspoon oil in a kadai.</span></li><li><span style="font-family: verdana;">Add 1/4 teaspoon asafoetida.</span></li><li><span style="font-family: verdana;">Put in the greenpeas and saute for a minute.</span></li><li><span style="font-family: verdana;">Add water and boil till the greenpeas turn soft. </span></li><li><span style="font-family: verdana;">Strain and set aside.</span></li><li><span style="font-family: verdana;"><br /></span></li><li><span style="font-family: verdana;">In a thick bottomed kadai heat 1 tablespoon oil.</span></li><li><span style="font-family: verdana;">Add the chopped onions and saute till they become soft.</span></li><li><span style="font-family: verdana;">Now add green chillies, garlic ginger paste and chopped tomatoes.</span></li><li><span style="font-family: verdana;">Saute till everything becomes soft.</span></li><li><span style="font-family: verdana;">Turn off the heat and let it cool.</span></li><li><span style="font-family: verdana;">Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.</span></li><li><span style="font-family: verdana;">In the thick bottomed kadai heat a tablespoon of oil.</span></li></ul><div><span style="font-family: verdana;"><br />
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</span></div><div><span style="font-family: verdana;"><br /></span></div><ul style="text-align: left;"><li><span style="font-family: verdana;">Add the chopped methi leaves and cook till they become soft.</span></li><li><span style="font-family: verdana;">Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.</span></li><li><span style="font-family: verdana;">Now add a cup of water, a cup of fresh cream.</span></li><li><span style="font-family: verdana;">When it's boiling, add garam masala, kasuri methi, salt and sugar.</span></li><li><span style="font-family: verdana;">Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.</span></li><li><span style="font-family: verdana;">Garnish with some more fresh cream and serve with hot chapatis and rotis.</span></li></ul></div><div><span style="font-family: verdana;"><br />
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Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-61769803931574799432020-12-16T02:36:00.005-08:002021-08-20T06:37:29.361-07:00Millet bisibele bath Recipe | How to make Brown top millet bisibele bath | Siri dhanya bisi bele bath recipe<p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDJo3Qu-ZOXzHJr_zTpJ0i_z9GaQ-nE2tpEA12VyqUvUqUyjY7L76pS5Sb-_49__Q0BQ98Q1DP98rb59O6YYXRVu-SnUDpe9UQhBd1MW7LmLDxAR0u17t9QGlGYtl6uhmDpj_-5rzqNM/s1920/InShot_20201216_155519163.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDJo3Qu-ZOXzHJr_zTpJ0i_z9GaQ-nE2tpEA12VyqUvUqUyjY7L76pS5Sb-_49__Q0BQ98Q1DP98rb59O6YYXRVu-SnUDpe9UQhBd1MW7LmLDxAR0u17t9QGlGYtl6uhmDpj_-5rzqNM/s320/InShot_20201216_155519163.jpg" /></a></div><br /><p></p><p>Prep Time 10 Minutes</p><p>Cooking Time 30 Minutes</p><p>Serves 4</p><p><br /></p><p><br />
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</p><h3 style="text-align: left;">Ingredients :</h3><p><br /></p><p></p><ul style="text-align: left;"><li>Brown top millet ( korale ) 1 cup</li><li>( You can also use other millets like korale or Navane )</li><li>Green gram or moong dal a little less than 1 cup</li><li>Tamarind 1 Lemon sized</li><li>Jaggery 1 Tablespoon – depending on the sweetness you wish</li><li>Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon</li><li>Red Chilli Powder 1 Tablespoon</li><li>Ghee 2 tablespoons</li><li>Salt to taste</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Recipe Video :</h3><p><br /></p><p><br /></p><h3 style="text-align: left;">Vegetables :</h3><p><br /></p><p>The following vegetables cut in 1” length</p><p></p><ul style="text-align: left;"><li>Capsicum</li><li>Onion </li><li>Tomato</li></ul><div><br /></div><ul style="text-align: left;"><li>Curry leaves</li><li>Coriander leaves</li><li>Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )</li><li>PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.</li></ul><p></p><p> </p><h3 style="text-align: left;">For Tadka :</h3><div><br />
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</div><p></p><ul style="text-align: left;"><li>Oil 1 tablespoon</li><li>Mustard seeds 1 teaspoon</li><li>Turmeric powder ½ teaspoon</li><li>Hing ( asafoetida ) 1/4 teaspoon</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Preparation :</h3><p><br />
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</p><p></p><ul style="text-align: left;"><li>Soak tamarind in water.</li><li>Wash millet and dal separately.</li><li>In a cooker cook daal along with vegetables in one container.</li><li>And cook millet in separate container adding two and half cups of water.</li><li>To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.</li><li>Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. </li><li>Once they splutter, add turmeric powder and hing. </li><li>Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.</li><li>While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.</li><li>Then add the dal cooked with veggies, add water if required and boil for five more minutes.</li><li>Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. </li><li>Cook on low fire.</li><li>The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.</li><li>Add ghee and garnish with finely chopped coriander and cover for five minutes.</li><li>Serve hot with Raita, Boondi kaalu or chips.</li></ul><p></p><div><br /></div>
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<br />Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127tag:blogger.com,1999:blog-1255655136696128898.post-30319876919819370772020-12-04T19:21:00.001-08:002021-08-20T06:38:21.514-07:00Millet pulav recipe | ಸಿರಿಧಾನ್ಯ ಪುಲಾವ್ ರೆಸಿಪಿ ಕನ್ನಡದಲ್ಲಿ | Kodo - Foxtail - browntop - Kutki Jhangora millet pulao - biryani recipe<p style="text-align: center;"><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilit_vM3CwI1rx0Tj1CGAH-MGZTAi-wRZ2Rp7vE2eqr_BYT5_Li61LlEKbeTwQS7ecR9z9foQdMYA_3PD06EU4F5p6YWw3BlYlnxK4nqLgTCnjILP43ZwkjuL9RSrN8dBhDcy2u9zf5Uo/s1920/InShot_20201203_171036651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilit_vM3CwI1rx0Tj1CGAH-MGZTAi-wRZ2Rp7vE2eqr_BYT5_Li61LlEKbeTwQS7ecR9z9foQdMYA_3PD06EU4F5p6YWw3BlYlnxK4nqLgTCnjILP43ZwkjuL9RSrN8dBhDcy2u9zf5Uo/s320/InShot_20201203_171036651.jpg" /></a></span></div><span style="font-family: verdana;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Ingredients :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Millet - Siridhanya 1 cup</span></li><li><span style="font-family: verdana;">( You can take any millet you want like Foxtail millet - Navane, Kutki - same, Kodo millet - Harka, Jhangora - Oodalu, Brown top millet - Korale )</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><ul style="text-align: left;"><li><span style="font-family: verdana;">I have used Brown top millet - Korale.</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><ul style="text-align: left;"><li><span style="font-family: verdana;">Boiled water 1 1/2 cups</span></li><li><span style="font-family: verdana;">( Use only this much water for both grinding and cooking together )</span></li><li><span style="font-family: verdana;">Ghee or Refined oil 2 tbsp</span></li><li><span style="font-family: verdana;">Cauliflower florets 1/2 cup</span></li><li><span style="font-family: verdana;">Carrot pieces 1/2 cup</span></li><li><span style="font-family: verdana;">Beans pieces 1/2 cup</span></li><li><span style="font-family: verdana;">Potato pieces 1/2 cup</span></li><li><span style="font-family: verdana;">Fresh Peas 1 cup ( You can soak dry peas and use )</span></li><li><span style="font-family: verdana;">Chopped onion 1cup</span></li><li><span style="font-family: verdana;">Sugar ½ tsp</span></li><li><span style="font-family: verdana;">Salt to taste</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">For Masala paste :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Pudina ( Mint ) a few leaves</span></li><li><span style="font-family: verdana;">Coriander a few leaves</span></li><li><span style="font-family: verdana;">Green chillies 4</span></li><li><span style="font-family: verdana;">Ginger a small piece</span></li><li><span style="font-family: verdana;">Garlic 1-2 pods</span></li><li><span style="font-family: verdana;">Cinnamon a tiny piece</span></li><li><span style="font-family: verdana;">Elaichi 2-3</span></li><li><span style="font-family: verdana;">Cloves 4 </span></li><li><span style="font-family: verdana;">Turmeric powder 1/2 teaspoon</span></li><li><span style="font-family: verdana;">Poppy seeds 1/2 teaspoon</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">Recipe video : </span></h3><p style="text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/vjKTDK8N7lQ" width="320" youtube-src-id="vjKTDK8N7lQ"></iframe></div><br /><span style="font-family: verdana;"><br /></span><p></p><h3 style="text-align: left;"><span style="font-family: verdana;">Procedure :</span></h3><p><span style="font-family: verdana;"><br />
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</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Wash and drain the millets and keep aside for twenty minutes.</span></li><li><span style="font-family: verdana;">Heat water.</span></li><li><span style="font-family: verdana;">Using all the ingredients mentioned above, grind the masala paste using very little water.</span></li><li><span style="font-family: verdana;">Heat the cooking pan.</span></li><li><span style="font-family: verdana;">Heat two tablespoons of ghee.</span></li><li><span style="font-family: verdana;">Add the chopped onions and fry to golden brown.</span></li><li><span style="font-family: verdana;">Next mix all the cut vegetables.</span></li><li><span style="font-family: verdana;">Now add the ground masala paste and fry till aromatic.</span></li><li><span style="font-family: verdana;">And add the washed millets.</span></li><li><span style="font-family: verdana;">Pour one and a half cup of hot water, salt and half teaspoon of sugar.</span></li><li><span style="font-family: verdana;">Mix everything well.</span></li><li><span style="font-family: verdana;">Cover the lid and cook to three whistles.</span></li><li><span style="font-family: verdana;">Serve hot with raita.</span></li></ul><p></p><p><br />
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</p>Lalitha Prakashhttp://www.blogger.com/profile/00430648080268227017noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-15.338635136178846 42.4383127 41.281832536178847 112.7508127