Whole Indian Gooseberries pickled in raw Tamarind extract. This type of pickle is prepared in regions of Mysore and Bangalore. Time Required: 1 Hour
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Fritters prepared using winter/flat beans. A tasty snack on a winter evening with a cup of masala tea.
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Picture1 – Karighatta view from Nimishamba “Kari” in Kannada means black and “Ghatta” means hill. Karighatta is a hill 20Kms from Mysore just after Srirangapatna on the right side of the highway and if you are driving from Bangalore it is before Srirangapatna on the left side of the highway. The hill is mentioned in [...]
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This tree with its white flowers is planted for ornamental purposes as well as for firewood and livestock feed. Popinac trees are part of the flora in Kukkarahalli Lake in Mysore and also found abundantly in other parts of India. This tree belongs to the mimosoidae* family. It is a tropical tree native to Central [...]
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A spicy chutney prepared using either red or green Sorrel leaves. This is very popular in Andhra Pradesh. Time Required: 25 Minutes
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Small Capsicums stuffed with Potatoes and dipped into a fritter batter and deep fried. Tiny Capsicums are available during December in Bangalore/Mysore.
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A gondola carved out of a Cucumber. Materials Required: A small curved Cucumber Vegetable cutting/carving knifes Method:
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Waterfalls whether big or small are always a pleasure to see and enjoy. Abbey falls is one such waterfall tucked away in a private coffee and spice estate. It is a sight to behold and watch the many streams up the hills converge and cascade from 70 feet height on to huge boulders.
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This crunchy sweet is prepared in North India during Sankranthi festival.
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Crispy dosas/crepes with crunchy cabbage. Time Required: 20 Minutes + Soaking Time + Fermenting Time Serves: 4 Ingredients: 1½ Cups Raw Rice ½ Cup Urad Dal/Black Gram split 1 tsp Methi/Fenugreek Seeds 2 tbsp Tuvar Dal/Red Gram split 2 Cups Cabbage, Shredded or Chopped finely 1 small bunch Coriander leaves, Chopped finely Few Curry Leaves, [...]
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