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September 2, 2012

Recipes by Categories

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Festivals

Christmas
Deepavali
Ganesh Chaturthi
Navarathri
Onam

The Three Meals

Breakfast
Lunch
Dinner

Cuisine

Indian

Take Your Pick

Ayurvedic / Medicinal
Baby Food
Basic Cooking
Comfort Food
Naivedyam
Organizers
Quick Cooking
Satvik Food
Spice Mixtures

Type of Food

Accompaniments
Beverages
Cakes and Cookies
Dosas
Chutneys / Gojjus / Dips
Gravy
Home Made Produce
Idlis
Juices and Milkshakes
Rice / Pilaf / Pulav / Biriyani
Sambars / Rasams / Clear Soups
Snacks
Sweets and Desserts
Thambuli / Raitha / Yoghurt Based Recipes

Type of Cooking

Baking
Deep Fried
Shallow Fried
Steamed
Stir Fried

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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