How I miss interacting and sharing with viewers on Prathi Ruchi. The workload at office these days takes away the luxury of experimenting in the kitchen, taking elaborate shots, playing with lights & flavours and finally talking all about it here. I do indulge in occasional cooking but all that is restricted to rare weekends. But the photography and sharing part of it is given a miss. And so when I came across a post on Eggless Bread Baking workshop by Nandita, I knew I must NOT give this a miss!
Nandi Upachar, a must-stop place for a meal on NH-7
Location: 29/5 Hoysala Corpus, Rani Circle, NH-7, Devanahalli, Near Bangalore International Airport, Kurubarakunte, Bengaluru, Karnataka – 562110
Eurasia, an all veg Italian Restaurant!!
Location: 12, 32nd Cross, 7th Block, Jayanagar, Bengauru
Malgudi Vattika, a quaint, classic & homely ambience and the lush greens beckons you at Bidadi, Bengaluru.
This place is a must visit as you travel on Mysore Road. Quotes by R.K. Naraynan displayed make you nostalgic and remind you of your childhood.
…And Barbeque Sandwich
I have come across many cookbooks, got quite a few in my collection but the book ‘Heaven on Tongue‘, the latest addition to my collection stands out for many reason. What do I like about the book? There are quite a few reason but let me highlight a few.
Daals or lentils are a welcome, anytime and any day! Be it Daal Pakwaan for breakfast or Dal tadka for lunch or for dinner. Daals pair well with rice or a variety of Indian breads. And they are so versatile! Different combinations of daals and seasonings give a different dish each time! While dal tadka, Panchratna daal, daal fry, Punjabi daal etc are popular in North India, the humble Sambhar is popular in South India. The Udupi cuisine includes Masale Huli or the Bolu Huli or Tovve prepared using tur dal.
The rainy season is characterised by low digestion power and low immunity levels.
Here are a few guidelines to keep fit and healthy during the monsoon season.
Avarekalu or lilva or hyacinth or field beans is popularly used in cuisine of Karnataka. There are many dishes you can prepare with avarekalu and many reasons to love it!
For those who do not find this ‘bean’ very exciting I urge you to still go ahead and pick it up. Try out this gashi which is a family recipe. The avarekalu is simmered in freshly grated coconut masala. The marriage of avarekalu with minimum spices and some tamarind for that tang makes it a very comforting dish.
The gashi tastes good with either rice or chapathis or even with raagi mudde.
Life seems to be passing by too quickly and hence it is more important to live in the present and spend time with your loved ones, doing things you enjoy. And also you need to hurry up and get a batch of avarekalu before the season comes to an end!
And if we do not make time to do our favourite things, you will never get around to do them in the near future as well. Time will pass you by and your life would just turn robotic.
- 1 cup avarekalu (field/ hyacint beans)
- 1 potato
- 1 onion
- 2 cloves garlic
- few curry leaves
- 3 tbsp coriander leaves
- 1/2 coconut
- 1" ginger
- 2-4 cloves garlic
- 1" cinnamon
- 4 cloves
- 1 large tomato
- 1 large onion
- 3-6 dry red chilli (or 1 tsp red chilli powder)
- 1/4 tsp turmeric powder
- Wash avarekalu. Peel and cube potato. Slice/ chop onions. Peel and chop garlic.
- In a pressure cooker heat oil. Add onion, garlic and curry leaves. Fry till onions are translucent.
- Add paste and fry till raw smell goes.
- Add avarekalu, potato, coriander leaves, salt, water as required. Close and cook up to 1 whistle.
- Serve hot with rice, akki rotti, dosa, chapathis, ragi mudde.
- 1. You can add a small piece tamarind when grinding paste.
- 2. You could first fry the paste ingredients (except coconut) in 2 tsp oil till aromatic. Last add coconut and switch off flame. Cool and grind.
- 3. You could cook avarekalu separately and then mix with seasonings and masala and simmer.
- 4. For thickness you can add 2 tbsp avarekalu when you grind paste.
- 5. You could also add 2 tsp coriander seeds and 1/2 tsp cumin seeds for paste.
If you are from Bengaluru, you would know what a bun masala is. Many would know where to feed on one of the best bun masala. If not, its time you know! Bun masala is nothing a bun, slit into two, filled with a drizzle of sweet imli chutney and spicy green chutney, fresh chopped vegetables like onion, tomato, cucumber, cabbage or beetroot.
What`s so special about bread filled with raw vegetables??? Read on to know…!
MTR, a name all are familiar with, a name that makes many recollect wonderful, delicious memories! A place that has been in existence for more than 90 years, is nothing short of Bengaluru`s pride. And hence it is apt to begin this post with the history of MTR.