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Friday, 3 July 2020

Bharat

Mere pyare Deshwasiyon,

Oh no! This is not your Prime Minster calling you. It's his and your mother. Bharath.

How are you my children? Or, may be I should not be asking you this question. Because I know you all are in great hardship. Don't worry, even this too shall pass.

Every cloud has a silver lining. I don't know whether to feel happy or sad because you, my dear children, needed this pandemic to realise your own strength, the strength of your country and learnt to appreciate your motherland.
Very surprisingly in these dark days you have realised the worth of your inner strength as a country.

When some of you speak demeaningly  about your motherland I used to feel very sad. No. It's not for myself. Because I, as a mother can always overlook the follies of my children. I feel sad for some of my children - who stay with me, who are passionate about me and who worship me - who felt sad when their mother was being insulted.

Every country has dirt, dust, hunger and poverty. But unfortunately because of colonial mindset some of my own children projected me as a land on snakes, and snake charmers. Even now unfortunately my own children, when they visit me from their new found homes, click the pictures of cows on roads and people travelling on the top of buses. Because they can't and dare not click the photos of drug addicts, drug mafia and the homeless thugs pushing guns in their back in "their" contries.

Why is this so? Is it because my children wear sarees and dhotis which has been projected as a sign in backwardness and poverty? Or is it because my childrens' mind has been so submissive to the Western onslaught and imposition that the West is the best, that they have lost their confidence to defend or stand for themselves?

I have tears in my eyes when I see my children walking miles and miles in this pandemic with a hungry stomach, carrying their little belongings in paint boxes, an humble cloth tied over their face and determination and fighting spirit in their eyes. They may not be wearing N95 masks or may not be able to afford the best of sanitisers, but they have remained strong. They, with their inner strength and immunity have fought the disease so far. Let them be blessed for ever.

As a son of this soul what have YOU done to alliviate their poverty? Their misery? Other than having inferiority complex about your own mother and brothern, don't you have any responsibly towards your own country and the country men? Then who gives you the right to pass comments about them? If you yourself don't learn to respect and have a sense of pride about your mother how do you expect others to respect her?

Look at the irony of the situation, my children. You used, misused and abused what you all had received as free gift, this earth, this nature and this environment. Today you are the prisoners of your own misdeeds because of your greed.

Until recently my children, who have always stayed with me and who have always stood by me had this inferiority complex. Looking at their own dirty narrow roads and dusty environs, they would wriggle their hands helplessly. Because the world and even some of my own children projected their countries with the images of a statue of Liberty or a Leaning Tower and hiding their dirty slums and ugly culture.

They never knew that even others have slums, dirty colonies, cockroaches and rodents giving them company while they studied. Or a gun being pushed in their back by a homeless hunk when they walked on roads.

But be it in psunami or cyclone, my children never fought for food because there has never been a shortage with their "Sasya Shamale" Motherland nor have they gone to anyone with begging bowl in their hands.

If I have wrinkles, it means I have lived. If I have narrow ancient by- lanes, it means I have a rich heritage.

My dear children, learn to appreciate others but first love your motherland. Even if the neighbours have a palace, it's not yours. Be thankful to your culture, heritage and mother. You will have a right to criticise her only when you stayed with her and put in efforts to nurture and cherish her glory.

Every good has a bad, every day has a night and so is your motherland. Please try to respect and appreciate her.

Nature is the greatest leveler and you are learning this lesson very hard. My beloved children save your mother before it's too late. Because you have only one motherland - yours.

Wednesday, 1 July 2020

Gongura Chutney recipe - Gonkura Soppina Chutney -Andhra Special Gongura Pachadi | Sorrel Leaves Chutney | Andhra Pachadi





Ingredients :



  • Gongura leaves de-stemmed and  washed      1 bowl
  • Green chillies              10 -15   depending on your liking and taste
  • Curry leaves  -            A handful
  • Jaggery                      1 small cup
  • Groundnut oil              2 tablespoon
  • Mustard seeds             1 teaspoon
  • Jeera                          1 tablespoon
  • Asafetida                    1/2 teaspoon
  • Turmeric powder         1/2 teaspoon
  • Salt to taste





  • Procedure :



  • Heat oil in a kadai, add jeera, hing and green chillies.
  • Next add the Gongura leaves.
  • Saute for five minutes till the leaves are cooked. 
  • Switch off the gas and let it cool.
  • Once the mixture cools down, grind the above mixture along with jaggery and salt to a fine paste.
  • Heat a tablespoon of groundnut oil in a kadai.
  • Add mustard seeds and let them splutter.
  • Add asafoetida and turmeric powder.
  • Add curry leaves.
  • Pour in the grounded chutney.
  • Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.

It tastes amazing with everything and can be saved in a fridge up to 10 days, provided it's not finished off on the first day itself!



Tuesday, 30 June 2020

Heralekayi Uppinakayi recipe | Citron Lime Pickle | Heralekai pickles | Karnataka foods

chitrannaa.blogspot.com

Ingredients :


Heralekayi - Citron Lime 5
Sugar 1/2 cup
Red chilli powder 1/2 cup
Roasted Methi seeds powder 1/4 cup
Turmeric Powder 1 teaspoon
Hing - Asafoetida 1 tablespoon
Salt to taste



Recipe video :





Procedure :



  • Cut the Heralekai and take out the juice of one Heralekayi. You can cut the skin into pieces and add to the pickles.
  • Cut the other four Heralekayi into small pieces.
  • In a mixing bowl, add the Heralekayi pieces, red chilli powder, roasted methi powder, sugar, salt, turmeric powder and asafoetida and mix well.
  • Cover the bowl and set aside overnight.
  • In the morning the pickles becomes juicy.
  • Mix well again and store in an airtight glass jar or bottle.


Serve with rice, ghee and chapati.

Friday, 26 June 2020

kodubale recipe | ring murukku recipe | spicy kodbale recipe



chitrannaa.blogspot.com


Ingredients :



  • Akki hittu - Rice flour                       3 cups
  • Maida                                             3/4 cups
  • Chiroti Rava                                    1/4 katori
  • Hurigadale - Roasted gram               3/4 cup
  • Byadagi menasinskai - Red chillies    1-2 cups depending on your taste



  • Grated coconut                               1 cup
  • Refined groundnut oil - heated -       1/2 cup for mixing the dough
  • Groundnut oil for frying
  • Ellu - Til                                         3 tablespoon
  • Om kalu - Ajwain                            2 tablespoon
  • Asafetida                                       1/2 tablespoon
  • Salt to taste

RECIPE VIDEO :





Procedure :


Grind the roasted gram, coconut and red chillies to course powder.
In a bowl mix all the dry ingredients along with the grounded mixture.
Add the heated refined oil and mix well.
Prepare the dough adding little by little water. It should have the consistency of poori dough.

In a thick bottomed kadai heat the groundnut oil.
Roll the kodubale and fry over medium heat.
Store in an airtight jar.




Wednesday, 24 June 2020

Coriander Chutney - Kothambari Soppina Chutney - Cilantro Chutney - Dhaniya Chutney Recipe

 

chitrannaa.blogspot.com


Ingredients :


  • Chopped coriander        1 bowl
  • Green chillies                10 - depending on your liking
  • Curry leaves  -              A handful
  • Tamarind juice              1 small cup
  • Jaggery                        1 small cup
  • Groundnut oil                2 tablespoon
  • Mustard seeds               1 teaspoon
  • Jeera                            1 tablespoon
  • Asafoetida                     1/2 teaspoon
  • Turmeric powder           1/2 teaspoon
  • Salt to taste


Recipe Video :






Procedure :


  • Wash and chop coriander.
  • Heat oil in a kadai, add jeera, hing and green chillies.
  • Saute for 2 minutes.
  • Grind the above mixture along with chopped coriander and tamarind juice to a fine paste.


  • Heat a tablespoon of groundnut oil in a kadai.
  • Add mustard seeds and let them splutter.
  • Add asafoetida and turmeric powder.
  • Next pour in the above grounded mixture.
  • Put in the jaggery powder and salt and cook it on low heat, stirring regularly.
  • When it's boiling add curry leaves and cook more.
  • Cook for five to ten minutes till the raw smell of coriander disappears and the chutney thickens.
  • Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.





It tastes amazing with everything and can be saved in a fridge up to 10 days, provided it's not finished off on the first day itself!

Watch the video to get a glimpse of this very easy and amazing recipe.






Sunday, 7 June 2020

Mandakki Oggarane - Susla - Mandalu Oggarane - Puffed Rice Upma



chitrannaa.blogspot.com



Ingredients :

Puffed Rice - Mandakki 8 cups
Roasted gram powder 2 tablespoon
Groundnut oil 1 tablespoon
Mustard seeds 1/2 teaspoon


Turmeric powder 1/4 teaspoon
Asafoetida 1 pinch
Grated coconut 1 cup
Salt to taste

Finely chopped onion 1
Finely chopped tomato 1
Chilli paste 2 teaspoon
Mint leaves
Curry leaves
Coriander leaves
Lemon juice 2 teaspoon


Recipe video :






Procedure :



  • Soak the puffed rice in a vessel, washing it well and let it soak for five minutes.
  • After five minutes take out the puffed rice fully squeezing the water. Set aside.
  • In a thick bottomed kadai, heat the groundnut oil.
  • Put the mustard seeds and let them splutter.
  • Add asafetida and turmeric powder.
  • Next put in the chilli paste, curry leaves, mint leaves and mix.
  • Then add the chopped onions and tomatoes and saute for a few minutes.
  • Add a little water and cook covered with a lid till the vegetables turn soft.
  • Add salt and mix well.
  • Now add the soaked puffed rice and mix thoroughly but without breaking the puffed rice.
  • Finally add roasted gram powder and grated coconut and mix.
  • And garnish with fresh chopped coriander leaves.
  • Enjoy hot and delicious Mandalu Oggarane!



Wednesday, 20 May 2020

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla | pitla recipe



chitrannaa.blogspot.com

Serves 2

Ingredients :

Finely chopped onion 1 
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves

Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste


RECIPE VIDEO :





Procedure :



  • Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
  • Heat oil in a thick bottomed kadai.
  • Add mustard seeds and let them splutter.
  • Next add hing and turmeric powder.
  • Put in the chopped onions and chilli paste and saute it for a minute.
  • Next add chopped tomatoes.
  • Mix well and saute for a few minutes.
  • Next add very little water, cover the lid and cook till onions and tomatoes become very soft.



  • Then add required quantity of water, salt and let it boil.
  • While the water is boiling, add curry leaves and chopped coriander leaves.
  • Reduce the heat and start putting in the besan little by little as the Jhunaka thickens.
  • When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
  • Adjust the water and/or the besan to a consistency so that the Jhunaka thickens to your liking.
  • Keep stirring as you cook for five minutes on low heat.
  • Garnish with chopped coriander and serve with piping hot rice and ghee.
  • It tastes just amazing.





Jhunaka tastes very well with Jowar rotis and chapati also.


Sunday, 17 May 2020

aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

chitrannaa.blogspot.com


Ingredients :


Atta - whole wheat flour              4 big cups
Potatoes                                    6 big - boiled and mashed
Ground Gobi florets                    1 bowl



Very finely chopped onions         4
Finely chopped coriander leaves  1 cup
Chilli paste                                1 tablespoon
Ginger paste                             1/2 tablespoon
Red chilli powder                       1 tablespoon
Garam masala powder               1 tablespoon
Dhania powder                          1 tablespoon
Jeera powder                            1 tablespoon
Kasuri methi powder                 1 tablespoon
Groundnut oil                           2 tablespoon to mix in the dough
Groundnut oil                           1 cup 

Salt to taste


Recipe video :






Procedure :



In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 30 minutes.




In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
Add chopped onions and saute for five minutes.
Add ginger paste and saute it.
Add blanched and ground Gobi florets and saute for five minutes.
Now add mashed potato, chopped coriander, chilli paste, red chilli powder, garam masala powder, dhania powder, jeera powder, kasuri methi and salt and mix well and cook for two minutes.
Take off the flame and keep aside to cool.
Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth without any lumps.




Now take the atta dough and make round balls.
Roll all the dough balls into round thick small sized pooris.
Take care to see that the number of the pooris match with the potato mix balls.
In the rolled dough, keep one stuffing ball.
Cover the roll all around and press the top so that the stuffing is properly packed.
Like this prepare the stuffed rolls for all the parathas.

Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.

Serve hot with butter or with curds and Pickles.




Monday, 11 May 2020

Roasted Cauliflower recipe | Oven roasted cauliflower | healthy roasted cauliflower



chitrannaa.blogspot.com


Ingredients :



  • Cauliflower florets 1 Bowl
  • Olive oil 2 tablespoon
  • Pepper powder 1 tablespoon
  • Turmeric powder 1 teaspoon
  • Salt to taste

Recipe video :








Procedure :



  • Cut the Cauliflower into flat pieces.
  • In a bowl put the Cauliflower florets, pour hot water and turmeric powder and cover for five minutes.
  • After five minutes drain the water and let the Cauliflower dry completely.
  • Next, take the cauliflower florets in a bowl.
  • Add 1 tablespoon of olive oil, pepper powder and salt and mix well.






  • Preheat the oven to 230 degree Celsius.
  • Take a baking tray, put a table spoon of olive oil and spread all over the tray.
  • Arrange the cauliflower florets into the baking tray neatly.
  • Roast the florets in the oven for 30 minutes.
  • I roasted the cauliflower for thirty minutes to get the perfect crunch I like.
  • You may adjust this time to get the crunchiness of your liking.
  • You can check once it reaches 25 minutes to see how much extra crunchiness you want.
  • Take out the crunchy roasted cauliflower and serve hot with Tomato sauce as a starter or eat along with your roti and fried rice.






Saturday, 2 May 2020

Spicy Corn, Besan and Rava toast

chitrannaa.blogspot.com
Ingredients :


Bread 1 pound
Butter 1 cup

For Veggies mix :





  • Sooji ( Chiroti Rava )                  4 cups
  • Besan ( kadale hittu )                2 cups
  • Curds                                           2 cups
  • Water                                           2 cups
  • Finely chopped onion               1 cup
  • Finely chopped Tomato           1 cup
  • Finely chopped coriander        1 small cup
  • Finely chopped curry leaves    1 small cup
  • Boiled Sweet corn                     1 cup
  • Grated carrot                              1 cup
  • Green chilli paste                       1 tablespoon
  • Sugar                                            1 teaspoon
  • Salt to taste


Green chutney :


Grind to fine paste one cup full of pudina or mint leaves,  half cup of coriander leaves, 7-8 green chillies and salt. Squeeze in half a lemon and add salt.

Procedure :






  • In a bowl mix sooji, curds and water and mix well. Let us rest for half an hour.
  • After half an hour, mix all other ingredients under Veggies mix to the sooji rava and curds mix.
  • Adjust curds and water to idli batter consistency.
  • Take a piece of bread and spread green chutney on one side.
  • Next, spread the Veggies mix on it.
  • Heat the tava.
  • Apply some butter on the tava and put the bread on the tava with Veggies mix side down.
  • On the other side of the bread apply salted butter.
  • Cook on medium heat till the bread turns golden brown.
  • Flip the bread and cook on low heat till the bread turns into crispy toast.
  • Remove, slice into half and serve hot with Tomato chilli sauce.

Enjoy! Happy cooking !!!