This colorful raitha is prepared using the king of fruits Mango. Rangeela Raitha is ideal to enjoy as a snack or as an accompaniment with Roti / Indian bread or Paratha / Stuffed Bread.
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This vrata / ritual is observed by married women on Hunnime / Poornima / full moon day in the Hindu month of Jyeshtha, May – June in Gregorian calendar. This year (2010) it falls on 26th June 2010. On this day it is believed that princess Savitri bought back her husband Satyavan from the clutches [...]
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Bandale in Kannada means a round bottomed wok/pan. The Dosa/pancake is prepared in these types of pans and hence the name. It is also called as “Dodna” by South Canara residents. I knew Doddappa/Uncle and Doddamma/Aunt but had never heard of “Dodna” until I got married to a South Canarean. Maybe it is the Doddanna/elder [...]
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Mysore or Mysooru is a place of interest for tourists, historians, archeologists, academicians and architects. There are innumerable heritage buildings in Mysore, which add a fairy tale touch to the princely state. A tour dedicated to showcase the heritage buildings of Mysore is conducted during the Dasara festival celebrations.
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Flower Gerberas represents Sun very well in a flower arrangement. This Ikebana is a variation of the Shoka style called Niju-ike, where the arrangment is done on two different levels in a double bamboo container.
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Chutney prepared using Spinach. Time Required: 10 Minutes Ingredients: 1 bunch Palak/Spinach 2tsp Urad Dal/Split Black Gram 3tsp Coconut 5 – 6 Green Chilies 2″ piece Tamarind 1tsp Jaggery Salt to taste
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Salt, spices and tamarind goes into the making of this dosa / crepe and hence it is known as Uppu / Salt Huli / Sour Dosa. Time Required: 20 Minutes + Soaking and Fermenting time
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Time Required: 5 Minutes Ingredients: 3 Ripe Mangoes 1tbsp Ghee A pinch of Asafoetida 1/2 tsp Cumin Seeds 1tsp Red Chili Powder ¾ tsp Turmeric Powder 1tsp Dry Mango Powder 2tbsp Sugar 1/2 tsp Garam Masala 1/2 tsp Kalonji/Onion Seeds 2 Cups water Salt to taste
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Lakkundi is also known as Lokki Gundi and it is a place filled with history, striking yet forgotten Hindu and Jain temples, wells, inscriptions and museum . This village is situated 12 kms South-East of Gadag.
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Bengal Gram and Mango Chutney. Time Required: 5 Minutes + Soaking Time Picture – Chutney served with Guntpongalu
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