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July 20, 2012

About

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Welcome to Food For Joy and thank you for spending your time with my journal. I’m Pratiba Bhat from Udupi, currently based in Shimoga Mandya, India, with my family. I was born and brought up in Mangalore. As a young girl I was obsessed with studies and books. I used to spend my free time either painting or doing some mischief. Then came in my Engineering. I used to, and still love coding. It is one of the ways of giving some work to my brain. Of course, I was never too bothered about anything other than my academics.

Why a food blog?

I used to watch Nigella Lawson’s cookery shows extensively on TLC during the study vacations of my Engineering days. The wonderful desserts she made, fascinated me. I used to try some of her ideas back in Mother’s kitchen. The study holidays would turn into cooking sessions. I used to indulge in learning about food and cooking. I use to be mostly hooked onto those cookery shows. On learning the positives of socializing and blogging, I began charting out recipes on blogspot. The recipes of blogspot were written during my college days and I just enjoy reading through my old writings, recipes. It gives me a reflection of myself. The most interesting part of this old blog being, the photographs! They were taken from my old Nokia phone camera. Today when I look back, I feel it was a sense of passion that made me delve into food writing, and now I just love writing as well as photography.

I tied the knot with Vinay. My relationship with food bonded deeply after this phase. I learnt more and more about food and the benefits of being more inclined to homemade cooking. Being passionate about cooking and owning a food blog doesn’t mean that I have mastered this beautiful art. I keep trying recipes profusely and the success stories are posted on Food For Joy. All this and more, just to make life a little more colorful and lively!

Then came in my passion towards photography. Food photography is something I never dreamt about. Thanks to Vinay for making me realize this. My foundation in writing had secured quite a strong base, he then expressed his wish to see me owning a website for my food journal. I found his words to be pretty convincing. That’s how Food For Joy was born. The best part is, this site is a blend of many of my passions.

Food For Joy is an array for recipes that are vegetarian by nature. These recipes are prepared using the simplest ingredients available at every household, without using any food allergens, eggs, meat and fish. Every recipe has an origin. Some are historical recipes from our ancestors, some are from my family, few others are adapted from books, some I have independently tested and developed. On the whole, Food For Joy is a roof under which all kinds of food are portrayed and photographed along with the origins and stories. FoodForJoy is not just a food portal, but its a folio where I portray my passion towards photography and also scrupulously write elaborate methods and measurements in order to provide clear pictures of the end result.

During my younger days I used to stir up ingredients in an ad hoc manner and cook up a dish. Little did I know about proportions and certain protocols to be followed while seasoning or while combining ingredients. As days and months pass, experience teaches us a lot and I did learn from my mistakes. I do post certain tips, little but important things to be remembered for certain recipes. On the whole, I will be extremely happy even if one person out of many, would cook recipes from Food For Joy!

Work being the bigger side of my life and my oldest passion being designing and coding, you can sometimes see me nurturing a piece of code too :)

If you loved this place you can subscribe via RSS Feeds or you could follow the updates on Instagram, Facebook and Twitter. Any clarifications regarding measurements and conversions you can go through the link here

All recipes on this site are tried and tested. The photographs on this site are original and shot by me during the process of preparation. If you want to have a copy of my photographs, kindly drop me a message through the contact form stating the appropriate requirements. I also take up photography and food writing assignments, if you need to approach me for this, kindly drop a mail to me using the contact form.

I love reading your lovely comments, compliments, suggestions and feedback. I shall try my best to respond to each and every message you leave. Just in case I miss responding to any of your queries, kindly drop me another message.

Last not least, FoodForJoy is a dedication and tribute to the prettiest lady I had seen and been with, Amma.

About the Author

I’m Pratiba Bhat from Udupi; currently living in Mandya, Karnataka, India. Welcome to my website.. Read More...

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Pelakai... How magnificent are you in a dark and g Pelakai... How magnificent are you in a dark and gloomy frame, alone! I discovered that you are the most beautiful subject before pumpkins, that demands no complementary prep for a photograph. It's a melancholy that you must be put through a knife and halved today so that I can smack on your sweetness and maybe some other day I'll turn you into fritters and steamed cakes! . . . . . . #quietmoments #jackfruit #jackfruitrecipes #jackfruitsteamedcakes #ricecakes #fritters #pelakaigatti #udupimemories #udupirecipes #jj_still_life #gloomandglow #mangaloreans #mangaloreculture #mandyaphotographers #udupidiaries #nammaudupi #verilymoment #creative #calledtobecreative #cookingwithfruits #oldstories #creativephotography #creativelifehappylife #beautyinsimplicity #beautyandthebeast #beautyyouseek #fruit #fruitarian #fruitporn #darktablemood
The comfort of baking a wheat cake at home, marble The comfort of baking a wheat cake at home, marbled with alluring flavours of vanilla and chocolate, glazed with white chocolate and cocoa! 🍂🍂 . . . . . A cake that's always a constant at home and with my child too. The little boy just couldn't smother his emotions, I'm still pondering why. I make this cake time after time for him. But today, that warm and tight bunny hug he gave me, with a teary eye, when I was shooting for this recipe and glazed the cake with this silky smooth chocolate icing, priceless!!! ❤️❤️ . . . . A whole wheat eggless marble cake. RECIPE LINK IN PROFILE. . . . . #recipes #darktablemood #darkaction #darkandlovely #darkfoodphotography #chiaroscuro #childhoodmemories #verilymoment #naturalliving #naturalhabitat #moodbooster #moodygrams #eggfree #egglessdesserts #marblecake #wholewheatbaking #wholegrainbaking #wholewheatcake #myself #eggleswheatcakes #chocolateandvanilla #chocolateswirl #healthylifestyle #stilllife #stilllifegallery #mysesonalwindow #mybloominglens #mycreativebiz #mylifeinaphoto #myhomesense
🍃🍃 Today, some beautiful baby cabbages came 🍃🍃 Today, some beautiful baby cabbages came by, on a cycle, driven by an old vendor hollering at a tone so loud that makes homemakers in the neighborhood withdraw from every mundane task just to hit the streets and rummage through the tharkari butti fastened to the cycle for the freshest and the prime produce. Luckily there was no one to contend with me today. 😉 These beauties are the crispiest I've come across after I grew my own cabbages last year. Miniature ones steal my heart away and I just love how they easily cut through the knife and turned into thin fragments with no hassle for my rice bhaath. Wasn't quite equipped to shoot a flat lay for the #flatlayprowess but I so wish I could! #freshproduce #foodphotography #eatingfortheinsta #photographychallenge #foodstylingandphotography #f52grams #artphotography #foodstyling #stilllife #stilllifegallery #eatcaptureshare #cabbages #farmfreshcabbages #darktablemood #darkandlovely #darkfoodphotography #livemoremagic #chiaroscuro #darkaction #darkactionfood #darkfoodphoto #moodbooster #moodygrams #mooodygramkarnataka #moodygramkarnataka #beautyinsimplicity #lunch #naturallight #naturalliving
In the wake of my rounds of early Surya Namaskars In the wake of my rounds of early Surya Namaskars during the Bhramamuhurta hours of the day, the chirps of the sparrows coupled with the trickling sounds coming from the coffee filter is the kind of hymn my ears yearn to listen to, at 6 o clock in the first part of the day. Following an act of gulping down a chombu of warm water as soon as I wake up, the senses scream for the first cup of hot and freshly brewed south Indian filter coffee. Some routines and habits never cease to change. Sending this to @bealubas's and @boxofspice's #flatlayprowess for the Hands in Frame theme 🌷🌷 #quietmoments #morningroutines #morningslikethese #moodygrams #darktablemood #darkandlovely #darkfoodphotography #distractionandinspiration #foodygramskarnataka #coffeelovers #filtercoffeelover #filtercoffee☕ #filtercoffee #filtercoffeelove #filtercoffeelab #coffeemorning #cornersofmyworld ##livemoremagic #lifeandthyme #eatcaptureshare #beautyinsimplicity #creative #foodphotography #myseasonalwindow #mandyaphotographers #brightboldhome #chiaroscuro #darkfoodphoto #allkindsofmagic
Been an overdue and a drawn-out moment since I cam Been an overdue and a drawn-out moment since I came into the frame in my pictures! That was a caress to the heart 🌷🍃 . . . . . #thewonderinglight #almonds #allkindsofmagic #artistsoninstagram #aquietstyle #actionshots #awakethelight #quietmoments #warmandearthy #exceptionalstilllife #everydayoccasions #underthefloralspell #ihavethisthingfordarkness #pocket_world #stilllife #stilllifegallery #stilllifepainting #stylingmycreativity #still_life_mood #still_life_creations_loop #stillness #jj_still_life #gallerywall #selfportrait #moodygrams #mooodygramkarnataka #moodygram #moodbooster #beautyinsimplicity #brightboldhome
The festal Garuda Panchami (Nagara Panchami) is su The festal Garuda Panchami (Nagara Panchami) is such a purposeful festival celebrated in most parts of India. There are disparate tales and folklores conveying the significance of this most significant festival and Ive come across countless short stories, books and passages over the years and mythological references that have so much to say about why this festival is celebrated with allegiance and adoration. Women have been a part of this festival through the years postulate in something that is so etched in the traditional rites throughout the millions of years. Back in Udupi/Mangalore regions, the very popular erode is made for the panchami’s significance. Extoling the way this time-honoured recipe culminates to look so much like a serpent with patterns exactly like a hood. The finest moment of cooking this up, is the turmeric leaves steaming and scalding while sending sultry blasts of redolences. I made these erodes with the Gandasale rice that was gifted to us by Vijhay @maiyam_pastfood on our memorable meet in February, that was safely stocked up in my freezer, just because I wanted to salvage this beautiful rice for special celebratory recipes. In a petite old book, “Tales From The Indian Epics”, written by C. A. Kincaid in the year 1920, has a exhaustive note of the legend of “Parikshit and the Curse of the Rishi Sringin” associated with the festival. This story is all over the place and many have come up with their own versions of this story too. Pariskshit, the grandson of Arjuna, and a king of the Kuru dynasty, who was ruling towards the end of Dwapara Yuga, denied the entry of Kalyug (Kali King) during his reign, is someone around whom one of the legends of this festival revolves around. I frequently come to think of the penalties of the sins committed during the dwapara yuga are insane, yet, some of the very captivating incidents are chronicled. Read more below 👇 ... continued in comments section #ricelovers #ricefield #ricetreats #nagapanchami #nagastories #takshaka #plantpowered #turmericleaves #jj_still_life #foodygramskarnataka #ricesofindia #ricesofkerala #gandhasale #ricebowl #historic #oldstories #playingwithlight #sweettooth #sweettrad
Roses are in chock-full efflorescence this monsoon Roses are in chock-full efflorescence this monsoon and who wouldn't be more blithe at the sight of this ruby red grace flourishing in bunches. For now these roses are sedantarily poised and composed on the counter in a clay cannikin filled with fresh water by the window side. On the other facet the backyard has to be dredged up and raked out by the end of this fortnight to make place for some fresh saplings, and I'm counting on to garner the benefits of the monsoon alchemy, feuding with lots of cute pink garden snails of course. 🐌🐚 . . How has your monsoon season been?🌱 . . . . . . #gloomandglow #journaling #roses #jj_still_life #gardening #monsoonvibes #southindian #julyjournal #beautyinsimplicity #brightboldhome #verilymoment #calledtobecreative #slowsimpleseasonal #stylingmycreativity #stylingtheseasons #quietmoments #quiettime #underthefloralspell #flowersofinstagram #gorgeousday☀️ #rainstorm #rainclouds #homegrown #keepgoing #flowerstagram #redroses🌹 #redroses #garden_styles #goodvibesonly #mandyaphotographers
Conjuring up a scenario, where the world seems mor Conjuring up a scenario, where the world seems more placid, free from pandemonium, people living in utmost truce and pause, a civilisation that is self sustaining and doing no vandalism. And I envisage this world for my little children in future, while I'm old and strong enough to stand under the sun and nurse my small piece of pasture, adjacent to a modest chalet, with thriving produce waiting to be harvested. In the picture: Green beans garnered from four small bean shrubs in my petite green space. #allkindsofmagic #greenbeans #gloomandglow #magic #beautyinsimplicity #brightboldhome #verilymoment #calledtobecreative #chiaroscuro #exceptionalstilllife #quietmoments #healthylifestyle #homegrown #underthefloralspell #onthetable #onourcreativetable #plantpowered #pocket_world #poetryofsimplethings #darktablemood #darkandlovely #darkfoodphotography #darkandmoody #thewonderinglight #thelifeofagardener #thewayweliveinthecountry #awakethelight #aseasonalshift #artistsoninstagram #jj_still_life
🌱🌱 Last summer was a chaotic garden produce 🌱🌱 Last summer was a chaotic garden produce with a thin harvest! The vegetable plants, after a six month struggle with far - flung breeding snails, breeding hungry birds waiting to bite into the fruits of my labour, overcast weather conditions, sunlight beaming barely through the trees and large shrubs, have now learnt to adapt to the new eco system. This week marked a lovely harvest of radishes, beans and tomatoes, albeit, again, this was a lackadaisica harvest. Under the table, nature has compassed a lot of effort without my knowledge, inspite of all these elements of uncertainties, edible leafy vegetables, neem tree seedlings and weeds are lurking from every corner of my surroundings. To my surprise, two beautiful prik- kee - noo chilly plants who are as tall as me, grew out of nowhere, reminding me of invisible helpers who act as bolsters for me with the patio trials when I’m unable to tend to the hothouse. This is ostensibly the ongoing anecdote of this greenskeeper. #aseasonalshift #awakethelight #wildatheart #verilymoment #fromscratch #plantpowered #foodstylist #aseasonalshift #foodphotography #wildatheart #onthetable #naturalliving #livefolk #monsoonvibes #simplejoys #morningslikethese #chiaroscuro #shootingvegetables #lifeandthyme #summerloving #naturalliving #naturalhabitat #myadventures #foodp#mylifeinaphoto #lovelylife #noregretsjustlove #thewayweliveinthecountry #thewonderinglight #isolationcreation #underthefloralspell #calledtobecreative #mandyaphotographers
History has recorded a beautiful chain of events j History has recorded a beautiful chain of events just bring the humble ice and the ice cream to India. Today, its just cinch and simple to make a lip smacking kulfi / and ice cream using a churner, more cardinally, refrigeration and ice making is just a snap of fingers. . . I’ve been pining to assemble an ice – cream recipe from mangoes this season. I couldn’t detain my joy when I scooped out the first blob of ice cream from the frozen bowl of dense mango churned with love. . . We all are receptive of how effortlessly sea water was used to make sea salt through the evaporation technique from millions of years ago. But notwithstanding thats much straightforward compared to the method of making ice. Millions of years ago, it is said that the earth was withstanding the era of the ice age and it continued to stick around for several thousands of years. There are supposedly 5 ice ages being talked about. We are currently living in the ice age appellated the “Quaternary” ice age which is the interglacial age between two consecutive ice ages. All these ages span across several thousands of years.  . . . But historians say that these ice ages never quite impacted the Indian sub continents except the Himalayan ranges and across the nearby Indian states to be precise. Dating back to the 7th century, evaporative cooling methods of using porous clay pots was very much a practiced thing. Buttermilk was reserved frigid in vessels that were placed in pails filled with ice brought from the Himalayas.  . . . Moving further to the 17th century stories written by Achaya, apparently, an English man recorded the process of how ice was made in Allahabad (Uttar Pradesh). Ideally, India had three winter months, when it was quite possible to prepare ice. During the cold Shishir months, there were deep pits that were built in the absence of wind and sound. Boiled water would be then poured in pots and placed in these pits. Ice would be formed overnight and then these went on to be produced in masses, in tons rather, which could be stored for a prolonged use. . . Read more on how ice became a household thing and Sir Fredrick Tudor, the legendary "Ice Man" on the link in my profile.
An exotic, old and wisest discoveries of mankind, An exotic, old and wisest discoveries of mankind, is this healing spice drink that gives the right kind of warmness during this monsoon mizzle in combination with the never ending contagion making new invasions and expansions in its course! If you’ve been to homes in the Western Ghats of India, you would have definitely come across this fruit named Kokum which has a scientific name owing to its medicinal healing properties. It is scientifically termed as Garcinia Indica because it is rich in garcinol which is a element with anti-inflammatory and anti oxidant properties. And before it became quite a popular ingredient of the coastal Karnataka belt and Malnad regions, Through one of the blog pieces of @maduraiidlyshop I read that it was actually a sought after spice in the legendary times of Shivaji Bhosle during the 17th century in the making of Amti Dal. There is a known legend involving Chatrapathi Shivaji’s son Sambhaji, after whom the dish “Sambhar” was named and was churned out in the kitchen of the Thanjavur Maratha kingdom which was then under Shahaji Bhonsle, who was the son of Vyankoji Bhonsle, the step brother of Shivaji. Hence you can imagine how Sambhar was brought into Tamil Nadu and the Southern part of India. . . . . Some of us know this one popular story of the origin of Sambhar. During the reign of Shahaji Bhosle, in the Thanjavur Kitchen, I’d rather put, The Kokum of the Amti Dal was replaced with Tamarind and the moong lentils was being replaced with Toor dal, which is now how we all make Sambhar. And this was served to Sambhaji, the son of Shivaji. The dynasty of the Thanjavur Maratha Kingdom, and the names of their rulers is just beyond my grasp and I can hardly find a way out of the whole filigree of the family tree of the Bhonsle dynasty of the 17th century. But I can imagine how these kitchens have tremendously changed the South Indian kitchens! This is the picture of a warm soothing , garcinol rich spice drink, that is made from dried Kokum peels, that was once a part of the whole South Indian Sambhar story. I will, maybe, put up another picture of the kokum peels when I blog about this recipe in my website!
Traversing back to several thousands of years ago, Traversing back to several thousands of years ago, we come across the most mysterious and interesting epochs of all times, the vedic B.C.s. Cooking during the vedic times had all the elements that lead to a balanced eco system and the amicable co – existence with the environment. A lot of methods and techniques that were the babies of necessities were churned out to make life more simpler. Ghrtavantam i.e. cooking food using ghee was one method most of us quite know about. Some of you might have heard grandmother stories about food being deep fried in ghee. Surprisingly, it was only during the availability of the seasonal ingredients that the other natural seed oils or vegetable fats were used for cooking purposes. Oils were literally believed to be not suitable for daily usages as opposed to what we actually do today! I can only conceptualise the kind of body changes and mutations that would have taken place in the human existences all through these millions of years with the consumption of every kind of experimental processed seed/vegetable oil. Surprisingly, the oils, when the needs arose, were extracted mainly from till or sesame seeds during the vedic times. The non Brahmans during this period also depended on animal fat for cooking and were fierce hunters. Cooking using the agni as the medium of heat was considered no child’s play or a mundane task. The process of lighting up the fire in kitchens was more of a divine intervention. Continued afterthoughts on this and the nitty gritties of the vedic cooking will be continued on the next blog post. For the nonce, lope to the link in profile for the recipe of the ‘Vataka’! . . . . . . . #quiettime #warmandearthy #wisetraditions #recipes #thewonderinglight #thestilllifecollective #tv_stilllife #yumyum #ihavethisthingfordarkness #isolationcreation #onourcreativetable #idli #vataka #vadas #jj_still_life #livemoremagic #lifeandthyme #zerowastegoals #calledtobecreative #chiaroscuro #childhoodmemories #verilymoment #vintage #beautyinsimplicity #beautyinspiration #beautyinsimplemoments #naturalliving #moodygrams #myseasonalwindow #morningroutines
Dasavala Hoovina Thambuli it is! 🌸😍 Thambuli Dasavala Hoovina Thambuli it is! 🌸😍 Thambuli is stated to be one of the most cooling and appetising culinary recipes in the repertoire of Karnataka cuisine. It is known to be quite a rustic delicacy. An extremely clean recipe and the rawness of the thambuli makes it feel “Thampu” and equally delicious with rice! Thambuli is basically a two – word Kannada nomenclature which splits into two words, “Thampu Huli” in Kannada, in turn, which connotes to a “Cooling Curry” (Thampu – Cool, Huli – Curry). Its interesting how all these Thambulis are made from similar spices but taste so different when made every single time. The origin of Thambuli traces back to aeons ago when sour curd had to be consumed quickly. Fresh Coconut, salt and spices cut down the tart flavours of sour curd. These ingredients were stone ground in an ‘Oralu Kallu’ with some sour curd for moisture. I’m sure these tasted too valuable and satisfying. I only have fond memories of eating stone ground chutneys when I was very little, at my mother’s ancestral Udupi home. Probably that was also an age I would rarely touch anything spicy though. As I keep repeat reading old writings written by Padur Gururaja Bhat and K. T. Achaya, I find there are so many recipes still left uncovered, to be tried in the kitchens today. Some recipes are so intriguing, which just involve three to four ingredients. Of what I read from research papers and theories, Thambulis were stirred up from fruit peels, leaves, stems and roots of foraged lushes of the garden. Reading through these recipes just rouses up the Ghrelin hormone and induces that acute hunger within. Today, I’ve picked this recipe of the “Dasavala Hoovina Thambuli”, aka, the hibiscus leaf Thambuli. There’s hardly any number of steps involved here to make this Thambuli, except for cleaning the flowers and squishing the flowers to extract their juices. Hop to the link in profile for a step by step process of making this Thambuli.
Lost in thoughts as I write down about this clean Lost in thoughts as I write down about this clean recipe on my blog, with words wandering all over the place. Now, I need a switch on and off button for the "worry" act after all the uncertainties of the whole two months of our world. This was shot a few weeks ago when we just savoured a lovely rustic meal prepped from these hibiscus flowers picked from the garden! Sharing the recipe soon on the blog! 🌷🌷 . . . . . #quietmoments #warmandearthyfood #rustic_wonders #allkindsofmagic #magic #hibiscus #flowers #cookingwithflowers #jj_still_life #karnataka #moodygrams #morningroutines #beautyinsimplicity #verilymoment #calledtobecreative #flowersofinstagram #shoeflower #chiaroscuro #childhoodmemories #stilllife #slowsimpleseasonal #stylingmycreativity #stylingtheseasons #southindian #stilllifegallery #homecooked #healthylifestyle #homegrown #moodygramkarnataka #coastalliving
[New recipe on the blog! Click link in profile for [New recipe on the blog! Click link in profile for the detailed recipe] . . . During my teen years, there have been protracted, deep-rooted consciousnesses of my own self, when I used to cook during the months of time offs! The months of dog days in Mangalore were humid and I was blithely settled in one corner of the city with my parents in a mellow, petite and snug home in the coastal city of Mangalore. All along my juvenile years, cooking was by oneself an experimental venture and unlike today, there were absolutely no coercions to cook too. It was such an intermittent affair, that it used to be a lapse, sometimes, the flavours of whatever the outcome was, were too acute and I even don’t know what went into those experiments. Of all the recipes or attempts to cook, I’d make these lovely fried potatoes which was taught to me by my sister in our early years of schooldays. Peeled and sliced potatoes are enamelled with the most elementary spices of all and bathed in semolina, just to be pan fried in ghee! These are so enslaving, yet made in such a healthy way. This is incipiently a Goan recipe, called Batata Kaapa/Kaappa/Kaap and its likewise a favourite in Konkani homes in Mangalore. The nomenclature is a Konkani one, where ‘Batata’ connotes to ‘Potato’ and ‘Kaap’ is something that refers to anything that is fried. As a matter of fact, a similar recipe is even made in Maharashtra with eggplants. These are remarkably uncomplicated to fashion and you can fascinate your children into making these alluring crusty potatoes that just goes so well with any kind of food, be it, the South Indian rasam or the Jeera Pulao. #quietmoments #exceptionalstilllife #recipes #batatakaap #batatas #friedpotatoes #potatoes #poetryofsimplethings #thewonderinglight #jj_still_life #knowyourrice #loveforrices #beautyinsimplicity #brightboldhome #verilymoment #vintage #foodygramskarnataka #goanfood #mangalorediaries #mangaloreculture #goancuisine #coastalliving #karnataka_focus #nourishingtraditions #stylingmycreativity #stilllifegallery #stilllife #stylingtheseasons #darkandmoody #darktablemood
New post on the blog! Kusublakki Ottu Shyavige, a New post on the blog! Kusublakki Ottu Shyavige, an epitome of labour and love! This has to be one of the most graceful and luscious breakfast recipes ever invented by the Southern cooks. Piles of noodles streaming out of a Shyavige press in the wee hours with the incense of fresh vegetables bubbling in a pool of Coconut milk on the other side of the kitchen, is quite desirable isn't it? I've been totally flounced by these flavours and I could eat these strings of thin rice noodles almost everyday without bellyaching. Steaming seals the flavours and nutrients of the ingredients. Slow – cooked idiyappams/ottu shyavige or idlis or kadabus are heavily nutritious by virtue of the steam – cooking process. In the bygone eras of traditional cooking, muslin cloth materials and a wide range of leaves were used along with the kalai coated brass steamers for making steamy hot thindis or breakfast recipes as we call them now! Women, after a bath and the morning rituals, would just be seen calm and gazing at the wood fire in the Adige kone, wearing neatly draped cotton/ silk sarees, combed hair tied up to a bun and perched patiently, working so hard in the Adige kone which used to be completely steamy and smoky. All this and more comes with a soothing melody of clinking bangles and clanking brass and copper thambala, koda and soutu. How I wish the human body had the powers to record and replay all the visual memories. For now this is all I have to show you. This is the Ottu Shyavige from the Kusublakki Akki, a native parboiled variety of Karnataka, that was washed and soaked the previous night. The next day, I ground the rice with some fresh coconut and made a batter from these ingredients and then evoked the most tranquilizing process of making the Shyavige. If the grinding is done in a stone grinder even better! Check link in profile for the detailed recipe! . . #ricegrains #ricesofkarnataka #ricebowl #shalikuta #healthylifestyle #healthyfood #ottushyavige #idiyappams #karnataka #lowcarb #loveforrices #jjstill_life #darkfoodphotography #ricenoodles #ricefield #nativerices #kusubalakkishyavige #kusubalakki #akkishyavige #karnatakarices #karnatakarecipes #karnatakafood
Quite a common recipe, the Koddel as we name it, t Quite a common recipe, the Koddel as we name it, that travelled from a coastal temple belt to Mandya. Today's spread had to be a recreation of my mother's Koddel as we were missing this temple town so much ❤️ The Mangalore Southe Kayi has its own flavours to impart making it a soothing meal to savour. This is very comforting and it's spiced with only a few ingredients. The use of tomatoes is a restriction in the Udupi mutt and the recipe calls for adding only tamarind for the sourness. The red chilli levels can be adjusted but never ever tweak the addition of Tamarind, Jaggery and Coconut oil in this recipe. 😍 Do have a peak into my stories to see how I made this Koddel in my kitchen. . . . . . . #quietmoments #exceptionalstilllife #ricebowl #udupi #nammaudupi #mangalorecuisine #mangalorecucumber #allkindsofmagic #darkandmoody #darktablemood #onourcreativetable #onmytable #beautyinsimplicity #brightboldhome #calledtobecreative #verilymoment #beautyinspiration #beautyinsimplemoments #naturephotography #moodygrams #udupidiaries #koddel #kodhel #satviklifestyle #satvikfood #myseasonalwindow #mangalorediaries #stilllife #slowsimpleseasonal #livemoremagic
Mangalore has been a colossal chunk of my lifetime Mangalore has been a colossal chunk of my lifetime. I’ve lived for 24 years in this beautiful coastal city and the memories of this city are still so diverse and fresh in my mind. The people, the language, the bus journeys and travels, the food, the hotels I would frequent are still so familiar to feel. I recall how wonderful it used to get during the monsoons when the whole city would submerge (as in not in real sense!) in the rains making it a relatively better place for people to live in after having to spend more than half of the year in humidity. Talking of food and climate, there are these unique recipes from this coastal belt that has stirred many hearts. Well, this coastal city has the unique kind of taste buds and when it comes to the lip smacking goli bajes, nendra banana podis, pelakai gatti, moode idlis, kotte kadubus and of course the Mangalore buns, nobody can pause at one or two. A recipe of how I made it makes it feel real, hence hop to the link in my profile for the whole story and more pictorials. 😍❤️🍃🍃🍃 . . . . . . #quietmoments #warmandearthy #wisetraditions #wildatheart #thewonderinglight #thestilllifecollective #thecookfeed #darkandmoody #darktablemood #darkandlovely #darkfoodphotography #gloomandglow #goodfoodindia #mangalorebuns #mangalorecuisine #mangaloreculture #mangalorediaries #mangaloreans #beautyinsimplicity #brightboldhome #beautyinsimplemoments #beautyinspiration #jj_still_life #homecooked #foodygramskarnataka #filtercoffeelover #distractionandinspiration #stilllife #slowsimpleseasonal #calledtobecreative
A scene from home at 8 in the morning today! Steam A scene from home at 8 in the morning today! Steamy hot idlis and freshly stone ground urad dal Mysore bondas, swimming in a pool of soup, in other words, the dal tovve with lots of ginger, chilli, asafoetida, curry leaves and coconut oil. All by the airy window side! In short this is a recipe so close to my heart and what's not to love this exquisite breakfast platter from the Southern part of India. Filing this under #varaistorescontest held by @varai_propstore for the Theme "Indian Food". . . . . . . #quietmoments #warmandearthy #wisetraditions #homecooked #jj_still_life #breakfast #ihaveathingforshadows #ihavethisthingfortinyflowers #idli #mysorebonda #myseasonalwindow #mybloominglens #morningroutines #moodygramkarnataka #karnatakaphotographers #karnataka_ig #karnataka_focus #foodygramskarnataka #foodcapturecollective #eatcaptureshare #eatrice #onmytable #onourcreativetable #outdoor #beautyinsimplicity #beautyinsimplemoments #belightinspired #brightboldhome #verilymoment
Its been months since I started pickling with the Its been months since I started pickling with the seasonal lemons. The citrusy flavours bursting from the fermented lemon jars transport the human senses to a different world. The sense of joy when you dollop that first bite of salty, spicy and the soft lemony bites of the lemon pickle into the curd rice platter, is an enigmatic emotion and something that can’t be written or verbally spoken about. This is the slow fermentation method of making the pickle, which is more tangier, tastier and has more shelf life compared to the instant counterpart. I’ve loved lemon pickles ever since I was probably a 10 year old, and I recall I could handle the heat of a lemon pickle well even at that age. Mango picking is a rarity nowadays with the mangoes facing the jolt of the rains and the times when it has to be the peak of summer, the clime has a different story altogether. Pickling needs extreme cleanliness and a dry environment as I’ve already mentioned in my previous mango pickle blog post. The process itself is so liberating when you do it out of sheer meticulousness and care. I’d love you to try this recipe, and there’s one aspect I’d love to point on. You need to let the fermentation happen at room temperature in a dry location of your home. Avoid keeping the jar in your kitchen as the kitchen harbours the maximum moisture levels. CLICK on the link in profile for the full recipe and story. . . . . #pickling #lemonpickle #pickles #summerdays #summerpickling #quietmoments #warmandearthy #wisetraditions #ricelovers #thewonderinglight #tv_stilllife #thecookfeed #thismorning #yumyum #underthefloralspell #ihavethisthingfordarkness #inspiredbyflowers #ihaveathingforshadows #onmytable #playingwithlight #pocket_world #allkindsofmagic #aquietstyle #actionshots #awakethelight #astilllifestyle #allrecipes #filtercoffeelover #gloomandglow #handmodel
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  • Pratiba Bhat on Eggless Whole Wheat, Mango and Cardamom Cake
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  • Food For Joy! Lime Pickle (Slow Fermentation Method) - Food For Joy! on Raw Mango Pickle
  • Food For Joy! Kusubalakki Ottu Shyavige - Food For Joy! on Idiyappam (String Hoppers) with Kerala Vegetable Stew

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64 Responses to About

  1. Came across your Insta feed Pratiba, it is amazing; loved all the pics:) Look forward to reading your blog soon! Nice to have “met” you online:)

    Reply
    Rashmi Gopal Rao says: April 20, 2020 at 8:05 PM

    • Thank you Rashmi for your lovely message. So kind of you to have dropped by leaving such a warm note <3

      Reply
      Pratiba Bhat says: April 23, 2020 at 5:38 PM

  2. Your blog is one of the best I have come across about Indian cuisine. I grew up on the same food which you have eloquently described in your recipes. I enjoy reading your writing which is very well refined and nearly flawless. I grew up in Bangalore and briefly attended college in Mandya a very long time ago. I’d encourage you to post some local Mandyan (if I can say), preferably satvik recipes. Keep up the good work.

    Reply
    Kumar says: January 31, 2020 at 6:05 PM

    • Thank you for such an elaborate message! So kind. I hardly find people who read blogs these days. I’m not originally from Mandya. Still getting acquainted to this place and cuisine. :) Yes the Bassaru-Mudde has to be posted someday here. Thats totally a wholesome meal. Thanks once again.

      Reply
      Pratiba Bhat says: April 16, 2020 at 4:57 PM

  3. My name is Yasser. And I am a professional academic writer with many years of experience in writing.

    My primary goal is to solve problems related to writing. And I have been doing it for many years. I have been with several associations as a volunteer and have assisted in many ways.
    My love for writing has no end. It is like the air we breathe, something I cherish with all my being. I am a passionate writer who started at an early age.
    I’m happy that I`ve already sold several copies of my works in different countries like Canada and China and others too numerous to mention.
    I also work in a company that provides assistance to many students from different parts of the world. Students always come to me because I work no matter how complex their projects are. I help them to save money, because I feel fulfilled when people come to me for professional help.

    Academic Writer – Yasser – http://www.rcstandcom.info Corps

    Reply
    yasser says: January 27, 2020 at 1:33 PM

  4. I just got lost in your writings. As I’ve already mentioned I tried your fudge tart and it turned out amazing. Im hooked to your website since the time I found your link on google. I even can’t stop the urge to check your posts in office too. wanna read everything again an again….. big fan growing ihere. do post and write more.

    Reply
    Rhithika Samraj says: March 28, 2018 at 12:16 AM

    • Thank you Rhitika :)

      Reply
      Pratiba says: April 6, 2018 at 11:33 PM

  5. The new profile picture is amazinglystunnjng, you look a lot like rani mukerjee with that smile. Natural beauty from namma ooru udupi ? keep the recipes coming. miss your photos and writings

    Reply
    shalini says: June 16, 2017 at 9:57 AM

  6. Hello Madam,,Can you post menskai recipe here..

    Reply
    Praveen says: March 5, 2015 at 2:32 PM

    • Working on it. :) Thats my next post.

      Reply
      Pratiba Bhat says: March 16, 2015 at 6:47 PM

  7. hi,i want 2 have hagalakaai gojju,can u prepare the same an send it across,ll pay 4 the same.

    Reply
    rajangam says: February 25, 2015 at 12:11 PM

  8. Hi Pratiba:)Finally the day has come to try your recipes :) Step by step & measurement instructions will help alot :)i wish if i could learn directly from u:( Hereonwards i keep visiting it;)

    Reply
    Deepika says: January 13, 2015 at 8:29 PM

    • Sure sure :P you must cook for me some day. ;)

      Reply
      Pratiba Bhat says: January 22, 2015 at 11:03 AM

  9. Hi Pratiba,
    Landed in your website when i searched for whole wheat cake without maida… and it was a huge success since I am trying to reduce maida as mush as possible and started looking at your other recipes too.. I am very very very impressed.. and not using allergens and non veg and still maintaining amazing collection with lot of healthy food recipes is really impressive.i just loved your writing an photography as well.. keep it up :)

    Reply
    Renuka says: January 9, 2015 at 2:22 AM

    • Thanks Renuka :) I still have a long way to go. Encouraging readers like you keep me going.:) I’m trying my best to come up with recipes sans maida. Its a tough thing to accomplish especially in baking. :) Thank you so much for the lovely message. :)

      Reply
      Pratiba Bhat says: January 22, 2015 at 11:16 AM

  10. Prathibha, I stumbled on your blog while googling through a easy recipe for a jaggery whole wheat cake. The recipe on your blog is so easy and the results are fabulous. I added 2 tbsp. Of flax seed meal to the batter and used organic jaggery. Used all spice powder as the only flavoring. In fact I was so confident of the recipe that I doubled the recipe the first time. Results are really good and kids are loving it. Thanks so much..

    Reply
    sunita says: November 7, 2014 at 4:05 PM

    • Wow!! Such a great feedback this is. :) Thanks a lot Sunita. Spice powder is great for this cake. Keep it going :)

      Reply
      Pratiba Bhat says: November 18, 2014 at 2:53 PM

  11. Hello Pratibha ..
    You have a nice collection of dishes. Good to have stumbled upon your site. Yes, cooking is an ongoing process. I too have a food blog evergreendishes.com

    Reply
    Jayashree says: May 16, 2014 at 3:31 PM

    • Jayashree, nice to know you as well. Will visit your space :)

      Reply
      Pratiba Bhat says: May 24, 2014 at 3:16 PM

  12. I love reading recipes on BlogSpot.you are professional and talented .you have an awesome skill.

    Reply
    indar deo says: April 20, 2014 at 1:52 PM

    • Thanks :)

      Reply
      Pratiba Bhat says: May 24, 2014 at 3:28 PM

  13. you look lovely.. your hair looks wow.. <3 pic could have been more clear.

    Reply
    divya says: April 5, 2014 at 10:31 AM

  14. Loved the new DP/ You’re so beautiful… you look very very elegant… God bless you.

    Reply
    Dr. Ajantha says: March 17, 2014 at 11:17 AM

    • Thanks Aunty :)

      Reply
      Pratiba Bhat says: March 30, 2014 at 8:47 PM

  15. Hello Pratiba, firstly, let me introduce myself. I’m Parvathy das, a bhakti yogi from France. Now I live in a place named Haridwar. I stumbled on your blog through a Google search for Panchamrith. I was amazed with what I read. There is so much of depth in what you write. This is not just another blog for me, I feel the divinity while being here. The story of Panchamrith is so mesmerising that I can ‘t thank you enough for sharing such a beautiful story. The essence of the recipe is wonderfully captured. Would love to know more about your hometown Udupi. I’ve heard a lot about the place and its association with Lord Krishna. I would love to visit the place someday. You are so lucky to have your roots at Udupi. Can you please share more Krishna prasadam recipes on your beautiful recipe journal. That would be lovely. My best regards to you.

    – Parvathy Dasa

    Reply
    Parvathy dasa says: February 1, 2014 at 4:40 PM

    • Parvathy Dasa: Thank you for dropping by and leaving behind such a nice message. I’m so happy you loved reading my food stories. I’ll definitely keep posting more about my hometown. Udupi is a lovely place to visit and settle as well. Surely I’ll make time to post Krishna Prasada Sweets. Thanks a lot Parvathy. :)

      Reply
      Pratiba Bhat says: February 13, 2014 at 7:23 PM

  16. There is a better blog ruchiruchiadige.com.Please visit.

    Reply
    Bharathi says: October 18, 2013 at 12:18 PM

    • Thanks for the link.

      Reply
      Pratiba Bhat says: November 15, 2013 at 4:52 PM

  17. That’s a lovely blog you have here pratiba. Food, photography and travel give me joy too. digging into your archives.

    Reply
    asha balakrishnan says: September 27, 2013 at 4:10 PM

    • Thanks. Nice to hear that. :)

      Reply
      Pratiba Bhat says: October 2, 2013 at 8:45 PM

  18. beautiful blog and you :).. happy to see a talent like you from the beautiful and gorgeous Malnad region. sakkathagi barithira :)

    Reply
    Shilpa Gk says: August 16, 2013 at 5:19 PM

    • Thanks Shilpa. :)

      Reply
      Pratiba Bhat says: August 19, 2013 at 6:59 PM

  19. ಬಾಯಲ್ಲಿ ನೀರೂರಿಸುವ ಪಾಕಶಾಸ್ತ್ರ ಇದು. ನಿಮ್ಮ ರೆಸಿಪೀಸ್ ಗಳು ತುಂಬಾ ಚೆನ್ಣಾಗಿದೆ. ಛಾಯಾಚಿತ್ರಗಳು ಸಾವಿರ ಕಥೆಗಳನ್ನು ಹೆಳುತ್ತಾ ನನ್ನನ್ನು ಪರಲೋಕಕ್ಕೆ ಕರೆದೊಯ್ಯುತ್ತವೆ. ಇನ್ನೂ ಸಿಹಿ ತಿಂಡಿಗಳನ್ನು ಹಾಕಿ. ತುಂಬಾ ಚೆನ್ನಾಗಿರುತ್ತೆ.

    Reply
    ರಾಜೇಶ್ ಅಡಿಗ says: August 3, 2013 at 10:36 AM

  20. Want to see more frequency in your postings Pratiba… it is nice to read all your writings..

    Reply
    Malathi says: August 1, 2013 at 9:55 AM

    • Malathi: Thank you Malathi. I just wish I could post more frequently. But out here, the weather is always gloomy and it is too dark to do any kind of photography. I do have some old posts pending though. Let the weather improve, I will definitely increase the number of posts per month. :)

      ರಾಜೇಶ: ತುಂಬಾ ಥ್ಯಾಂಕ್ಸ್. ಕನ್ನಡ ಕಮೆಂಟ್ ನೋಡಿ ತುಂಬಾ ಖುಷಿ ಆಯಿತು :) ಖಂಡಿತ ಸಿಹಿ ತಿಂಡಿಗಳನ್ನು ಪೋಸ್ಟ್ ಮಾಡ್ತೀನಿ. :)

      Reply
      Pratiba Bhat says: August 4, 2013 at 8:32 PM

  21. Hi Prathiba,
    I love cooking n your recipies help me a lot in my busy schedule, all the recipies are simple n pictures excites me to give a try…… n it turns tastier too.
    Thank you very much n keep posting easier ones.

    Reply
    Roopa B Hegde says: July 19, 2013 at 10:46 AM

    • Thanks for your feedback Roopa :) Wait for some savory cutlets too :)

      Reply
      Pratiba Bhat says: July 28, 2013 at 10:36 AM

  22. Nice picture. Couldnt really see you in the previous dp. Really beautiful. How do you manage to be so thin inspite of that yummy food is the question.

    Reply
    Malathi says: July 17, 2013 at 5:40 PM

    • :)

      Reply
      Pratiba Bhat says: July 28, 2013 at 10:31 AM

  23. Hi Pratiba , read the cake recipe with wheat flour and jaggery . Have been trying cakes that are healthy n my kids can have But still to bake a awesome one ..
    Thanx
    Ekta

    Reply
    Ekta wadhwa says: April 19, 2013 at 9:10 PM

    • Thanks Ekta. I hope you like the cakes.

      Reply
      Pratiba Bhat says: June 10, 2013 at 12:07 PM

  24. Hey Pratiba.. do you remember me? We had met through Rashmi in Bangalore at Kundanhalli? She just passed me your site link. Its a lovely lovely website. first time I thought you were a dancer because of your expressive eyes;) Now i know you have superb creativity.:) i love trying out vege recipes and am happy your site will be there for me. nice one.:)im not on fb so mail me to the above id:) keep in touch.

    Reply
    Shyama Prakash says: March 16, 2013 at 4:57 PM

    • Yes I do remember you. That was a very small introduction between us though. I’m happy that you still remember me. Thanks for dropping by.

      Reply
      Pratiba Bhat says: March 23, 2013 at 12:20 PM

  25. amazing.. Your about page is a beautiful reflection of your being…

    Reply
    nisha says: February 7, 2013 at 1:14 PM

    • Thank you!

      Reply
      Pratiba Bhat says: February 20, 2013 at 11:52 AM

  26. Why are all food bloggers so pretty? :) Your bio is lovely. Beautifully composed. I am a regular reader and visitor here.

    Reply
    Deepika Gosh says: February 3, 2013 at 11:03 PM

    • Thank you. Glad you are a regular visitor:)

      Reply
      Pratiba says: February 4, 2013 at 4:32 PM

  27. Hi Prathiba
    I read some of your recipes and loved ur website and also the photographs of foods. . I will definitely try your recipes. Actually i am also love cooking,this my hobby also , i am very glad to see ur website when vinay sir gave me ur website.Really its a very good try……:-) i need to join with you….to foodforjoy…. :-) i just loved this whole idea.

    Reply
    Ashwini.EM says: December 31, 2012 at 12:42 PM

    • Ashwini: Hi. I am really glad you loved it. :) Thanks for dropping by and leaving a message. Happy to know you love cooking as well :)

      Reply
      Pratiba says: December 31, 2012 at 5:47 PM

  28. hi prathi.. was surpised to see this website in your profile. never knew you would get into blogging n all. u used to be such a silent and shy person in our school days. LOL i just remembered our drawing classes, the way you used draw so well n i would struggle to draw even a circle! :P \ you have given an artistic touch to your food blog. i just loved this whole idea. cant believe you have grown so social! My classmates who were famous back in school days are now running in a rat race but you have done a great job by coming to limelight. great going. proud that i know you :D yayyy!!! must try your recipes one by one. this one is sure awesome!!!

    Reply
    Ashu says: November 8, 2012 at 12:28 PM

    • Thank you :) Glad you liked this place. I too remember all the fun we used to have in those drawing classes. Good old days. And yes its just that I’ve developed an interest in food – writing ;) otherwise I’m still that same shy person ;)

      Reply
      Pratiba says: November 11, 2012 at 11:44 AM

      • Hey you beauty. I just loved your new dp. Awesome dearie. Tried your super duper yummy moist orange cake and my god it turened out yummy. Love you babe :* I told mom about you. Showed you her pic too.. She just loved the blog and all. But you sure have to post more recipes da. I’m missing your posts so much. :( You got lots in you. My bro was excited to try out the pulav too. He said he would try this weekend…!! have asked him for the feedback. Ahem. ;)

        Reply
        Ashu Bhat says: June 1, 2017 at 12:37 PM

  29. I see you have professionally designed your website. You have an awesome skill for writing. All your posts reflect your personality and intelligence! Everything is so freaking gorgeous here. I just came here through FB, that too by accident. Your panchamrita story gave me goosebumps! Sooper…! You are extremely talented as your name says it all! :D

    Reply
    Gopal Muddanna says: November 6, 2012 at 4:31 PM

    • Thanks Gopal. Glad you liked Food For Joy :)

      Reply
      Pratiba says: November 6, 2012 at 7:49 PM

  30. Loved the snaps and the recipes, Pratibha. Keep it coming. Always wait what’s next in your menu. :-)

    Take care,
    G

    Reply
    Ganesh Shenoy H says: October 24, 2012 at 3:12 PM

    • Thank you Ganesh :)

      Reply
      Pratiba says: October 24, 2012 at 3:23 PM

  31. Pingback: Food For Joy! - Kadamb (Cucumber Idli)

  32. Thats a lovely ‘About’ page!

    Reply
    NS says: September 25, 2012 at 10:56 AM

    • Thank you :)

      Reply
      Pratiba says: October 11, 2012 at 4:37 PM

  33. Hi Prathiba
    I read some of your recipes and loved the stuff you have posted and also the photographs with it. Though married for over 2 and half years now, everyday is a new leaning experience for me in the kitchen. I will definetly try your recipes. continue posting wonderful recipes!!

    Reply
    Neema Nitesh Poojary says: August 7, 2012 at 9:20 PM

    • I agree with you Neema. :) Cooking is so very adventurous and exciting. Glad you loved this place. Waiting for your feedback on the recipes :)

      Reply
      Pratiba says: August 7, 2012 at 10:17 PM

  34. oops sorry pratiba, I just saw the FB link, looking forward to eating pretty stuff from the pretty lady :)

    Reply
    vanitha says: August 7, 2012 at 9:01 PM

    • Thank you so much Vanitha. You are most welcome. You actually made my day ;) :)

      Reply
      Pratiba says: August 7, 2012 at 9:17 PM

  35. I love the idea, could you make it a part of FB page so we can like and subscribe pls, I know a lot of my friends would love to follow :)

    Reply
    vanitha says: August 7, 2012 at 8:58 PM

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