MTR Rava Idli Mix

South Indian Vegetarian Breakfast Special
Andhra/Kannada Cuisine
MTR Rava Idli Mix
Serves 2

Ingredients:
MTR Rava Idli Mix- 1 Pack
Curd-

Serve Immediately with any Chutney of Choice!


Alternative method:
Mix 1 pack of Rava Idli mix with some Yoghurt, rest it for about a minute and mix the rest of the yoghurt
In colourful moulds, pour batter, put green or red chutney, Boiled Carrots, Cashewnuts, Black Sesame & put them to steam for 15 minutes





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Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)
Serves 2

International Names:

English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd

Thai- Tam Lueng

Bengali: Toruli
Gujarati:  

Hindi: Kundru/Tindora

Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli

Odiya: Kunduri/Toroda

Punjabi: Kundru
Tamil: Kovakai/Thondaka

Telugu: Dondakaya

Ingredients:
Indian Ivy Gourd (Dondakaya)-
Extra Light Olive Oil/Olive Pomace Oil- 
Salt- To Taste 

Method:

Rub the Dondakaya Pieces with Salt & Keep Aside

Heat Oil, add the Dondakaya pieces & Saute
Fry till done

Tips:

Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver

Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!





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Bengaluru

Vidyarthi Bhavan is famous for its Breakfast items like Dosa, Coffee, Puris etc.


South Indies Restaurant provides an elite ambiance with a Luxury Menu serving Authentic Dishes from the 4 South Indian states
Dishes like Babycorn Black Pepper (Mokkajonna Miriyalu) Fry

‘Gupshup’ is a small rooftop snack joint in Indiranagar Bengaluru

Most evenings in Rural Northern Eastern India are spent over ‘Chai’ and ‘Gupshup’ & that is what is missed by most professional away from home in other States

Soukya

Mavalli Tiffin Room (MTR)
Quality & Religious purity of the Food is commendable with their strong 75 members staff working neatly & diligently in the kitchens
Ministers & other high profile people have their food packed from here
one of the attractions is the Dosa with Pure Ghee is served







Village House (HalliManne) in 3rd Cross, Sampige Road, Malleswaram
Local Kannada Cuisine with a Home Food Taste
Poppy Seeds Milk Drink, Pineapple Dosa, Coconut/Dal Holige Chutneys, Yaksha Gana Performances are promoted here as well for which Show Details are available


Shivaji Military Hotel Jayanagar 8th Block is a highly recommended place especially for Non Vegetarians!




Night Life:

This city has the highest number of Pubs in India

"The 13th Floor" has a great view of the City along with the crowd


"Pecos" has been around for a long time Owners Colin & Elango, this place also has a collection of Music Legends

"Geoffrey's" Bar has a British & more mature ambience


City Tour:

Vidhan Sabha


City Market for Fresh Flowers 
Museum

Lizzat Papad Factory where Papads are prepared here & their Homes by many women in huge quantities

Joe's Bikers

Judy Bidappa
Embassy Riding School
Prasad Bidappa

Nrityagram Dance School

Infosys Campus


Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Happy Cheti Chand/Gudi Padwa/Ugadi!

Sindhi/Marathi/Kannada & Telugu New Year
(Cheti Chand/Gudi Padwa/Ugadi) 
In Andhra Pradesh, Karnataka & Maharashtra, March 23, 2012 starts the Nandana Nama Samvatsara which is considered as the First day of Spring (Vasantha Ruthu)!

Puja 
Thoranam 
Mango Leaves (Mamidi Aakulu) 

The Sindhi New Year, Cheti Chand is on 24 March 2012

Samvatsara means about a Full Year & each year is significant with different names according to the Hindu (Telugu) Calender

To know more about the Effects of Samvatsara Year (especially for Birth) visit:

http://astrobytes.wordpress.com/2008/09/18/effects-of-samvatsars/

So while this year of Vikrati is going by, the coming year Nandana means the 60th Samvatsara!

In Telugu, the word 'Ugadi' (Yuga-Adi) means the Beginning of an Astronomical Cycle, this day brings the dawn of a New Year
The first thing Andhrites have on Ugadi early in the morning empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers/In Tamil, the Neem Flowers are called Veppam Poo), Salty (Salt) & Spicy (Red Chilli Powder or Green Chillies)

Sweetened Stuffed Flatbread (Bhaksham/Bobbatlu/Puran Poli/Holige/Obbatu)

Do check out the Ugadi Recipes in the blog

In Karnataka, Mavu (Mango), Bevu (Neem Garlands) Thorana, Bevu Bella (Neem & Jaggery Pachadi)

The Ugadi Pachadi is called Bevu Bella made of simple Mixture of Unprocessed Powdered Jaggery & Fresh Neem Leaves 

Sindhi delicacies prepared for Cheti Chand are Juwar Jo Dodho, Aloo Tuk, Kanao etc.

In Marathi, the word ‘Gudi’ is used for the Victory banner raised high for Celebrating the start of a New Year!
My dear friend Dipti Shanishchar has also shared her customs and traditions followed at their true blue Marathi Home which I am going to share with you all soon :)

One of the Hinduism Blogs we like to follow has given things needed for Ugadi Pooja:

http://www.hindu-blog.com/2008/04/how-to-observe-or-celebrate-ugadi.html

now that we shifted to Michigan in 2013, we visited the Bhartiya Temple of Metropolitan Detroit in Troy on the eve of New Year and prayed for a Great Year ahead with loads of Blessings

Karnataka & Kannada Cuisine!

Mysore:
Can travel easily from Bengaluru on NH-17, distance of 142 Kms which takes about 2 Hrs 48 Mins


Famous Hanumanthu Mutton Pulao Hotel/Mess at Akbar Road, Mandi Mohalla is famous for its Special Mutton/Chicken Pulao 100/- per Plate, Muton Chaap 70/- 
nothing is available for Vegetarians here though
Celebrities like Actor Rajkumar frequented here


Kamath Lokaruchi on Mysore-Bengaluru State Highway (NH 17) is a Pure Vegetarian Restaurant
We can personally vouch for Kamath's presence on those never ending Highways (in between Chennai to Bengaluru & till Karnataka-Maharashtra Border)

Menu items like tempting Maddur Vada (famous in the Mysore Bengaluru Area made of Rice Flour, Semolina, Maida, Onion, Curry Leaves, grated Coconut, Asafoetida), Banana Coconut Chilli Bajji, Neer Dosa, Steamed Idli Vada wrapped in Banana Leaf, Rava Dosa






Mughal Darbar has Arabic influence in their Recipes

Special Mutton Biryani
Titar Kebab bred in Farms, dry spices rubbed & roasted
Chicken Afghani Chef's own creation



Phalaamrutha Ice Cream Shop:

can get a Scoop for as less as 8/-
made from locally grown Fresh Vanillla, Chocolate




City Tour:
One should definitely witness the Huge Grand Royal Celebration Phenomenon during the Major Indian Festival of Navratri in Mysore

Chamundeshwari Temple
Goddess Demon killed Demon Bakasura



Srirangapatnam
Tipu Sultan's Kingdom


Ranganata Temple
1200 years ago Tipu Sultan's father prayed here so this place was spared from attack

St. Joseph's Cathedral
Year 1234 

Clay Decorative Items sold on Highway by the Rajasthani/Gujarati Potters






Udupi:
Krishna Temple (Mutt)
serve about 10000 pilgrims everyday
temple's own Coconut Groves, Vegetable Gardens, Yoghurt with about 600 employees

Kitchens are almost 800 Years Old & areas where only Priests are allowed
prepared without Onion & Garlic

Rasam
Papad/Happala
Sambar secret here is the Molasses which isn't added in Homes
Steamed Rice
Sweets like Mysore Pak




Hampi:
Try the Luxury Accomodation Royal Orchid Hotel in Kireeti

Fresh Coconut Dip/Chutney

South Indian Vegetarian Dips Special
Andhra/Kannada/Tamil Cuisine
Fresh Coconut Dip/Chutney
Serves 2

Ingredients:

Fresh Coconut- 1 Cup, cut into half inch long pieces
(Hindi- Nariyal, Kannada- Kayi, Tamil- Thengai, Telugu- Kobbari)


Roasted Skinless Bengal Gram/Chana Dal- 2 Tbsp. (Hindi- Bhuna Chana/Chutney Dal/Daria Dal, Kannada- Hurgadle, Telugu- Putnala Pappu, Tamil- Pottu Kadalai)
Green Chillies- (optional)
Fresh Coriander Leaves-
Salt- to taste


For Tempering:
Oil-
Chana Dal-
Urad Dal-
Mustard Seeds-
Cumin Seeds-
Hing-
Curry Leaves-
Dried Red Chillies- broken

Can be prepared without Coriander which looks Pale Cream like below:

Tips:





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