Wednesday, March 31, 2021

A day with Sihi Kahi Chandru Sir - Bombat Bhojana / Star Suvarna Cookery Show.

 Participating in cookery show is something nice and the experience I just enjoy doing it. 

Very recently I had this lovely experience, participating in a cookery show Bombat Bhojana, which is hosted by Mr. Sihi Kahi Chandru Sir who is very famous and very creative. He does lots of veg food creations and visits food places and gives information where to eat ? what are available there and good food to taste even in small stalls. 

My blogs really helped me to put a step ahead here. Whenever I see Bombat Bhojana cookery show done by him, was longing to go and do take part. Seeing ladies participating in one part of the show, I have just asked many that how did they participate and what is the way to go?No one answered me and I kept thinking how to reach. 

Being a follower of Bombat Bhojana page in Facebook and I followed him as one of the follower I simply wrote a message that I would like to take part in his cookery show. And I completely forgot about it. I am not good at following massage in Messenger. To my surprise I saw a message popping up from Chandru Sir saying we will call you soon. 

Wow. The stars dancing up in my eyes. I told my husband, children and had no place to show my happiness. 

The next thing I did was messaged after some days telling waiting for the call.

The next moment Chnadru  Sir sent his phone number and I called him and talked to him.

He said He read my blogs and got to know so many things from my blog. 


How to express my happiness? 
I knew this before it self because when One of my facebook friend and good artist Mrs. Aruna Balaji commented for one of my post. Chandru Sir too commented saying he has learnt so many things by following my blog.
 I normally post my food dish in some food pages and share the link of the food dish from the blog. Mr. Chandru Sir also commented and said he had learnt so many things from my blog post. 

So the journey to participate in His Bombat Bhojana  Cookery show in Star Suvarna has started this way.

March 23rd was fixed for the participation and his assistance Ashish guided me.

So we went from here to Raja Rajeshwari Nagar and to Krishnappa garden lay out around 9 am.

When I called Ashish, he came out and led us inside where the shooting was going on for Nalapaka.

Mamatha the beautician did some make up and I did my hair just a little combing. I did not want the hair to be tied. So it was comfortable.

Chandru Sir talked to us and I told him How happy I am. He too was very happy to meet us. He was talking about my blogs and appreciating the food I cook. So we talked and made ourselves comfortable and cool.

The kitchen assistance Anil asked me to check the ingredients and it was done.

There I met Sindhu a sweet lady who is very nice and liked our Udupi Style of food she said.

I met Sindhu who does the food decoration for food presentation.

I did 2 food dishes like 1. Sippe sutta Southe Huli and 

2. Akki Kayi Vade. 

 Chandru Sir helped me a lot during that time of  shooting about his style and the food I am making and other things.It was indeed good exposure and experience.

We had real fun while cooking both the dishes. 

This is my 3rd participation in cookery shows done.

The first one was with Sarala Jeevana  and I did Our famous Paradi Payasa.

The second was with Suvarna Channel  and it was with Naveen H

and this time it is Bombat Bhojana  with Sihi Kahi Chandru Sir. 

Thank you so much Sir.







ಜೀರ್ಣಶಕ್ತಿಗೆ ಸಹಾಯ ಮಾಡುವ ವೀಳ್ಯದೆಲೆ ಲಾಡು/ಪಾನ್ ಲಾಡು./ Pan Laadu or Paan Laddu.

Pan is prepared using betel leaf and Areca Nut and Chuna./Slaked lime. Slaked lime is filled with calcium.


We had some betel leaves left after the function of our daughter in law's Seemantha.
The leaves were so fresh and I did not want to throw them or leave them to dry.
So thought of doing this Pan Laddu and it came out very well.
The procedure is very simple.
Let us see the recipe.
First we need to wash and dry the betel leaves nicely. It should be completely dry.
Then it should be dry roasted after cutting into small pieces.
Then add some Supari /Areca nuts. Fry nicely and take it out to a plate. Add a pinch of Chuna.
Let it cool. Add 10 to 15 Almonds and dry grind into powder. Keep it aside.
Now take some 250 gr dates and take out the seeds. 
Dry grind the dates into powder. Use soft dates. It should not turn as liquid but should have some moisture in it.
Mix dry ground betel mixture and ground dates. 
Take a small amount of the mixture and make small goose berry size laddu.
Laddu is ready to serve after food. 
Enjoy this laddu after food so that it is good for digestion, helps to remove the bad cholesterol and  adds minerals and vitamins to your body.
Time : 30 Minutes.
About 35 to 40 laddu can be prepared. (According to the size).

Friday, March 26, 2021

Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.


So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch


Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.


6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 

                            

8. Add jaggery and let it boil for 2 to 3 minutes.


9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

Tuesday, March 16, 2021

ರುಚಿಯಾದ ಶಕ್ತಿದಾಯಕ ಅರಳಿನ ಉಂಡೆ.

Aralu / Paddy Puffed Rice Laddu / Aralu Unde.
Aralu Unde is one of the best munching sweet that provide energy, fills your stomach, give strength, quench your thirst, since jaggery helps in provide the needful. Y ummy Laddu, laadu, unde what ever you call is good for travelling, as evening snack, for picnic and for kids snack box. 
Do try and enjoy this simple, healthy, quick and yummy Aralu Laddu. 
Aralu / Paddy puffed Rice is good for summer. It is good for pitta.(Due to excess heat our body generates acid, gas and indigestion problems).
It is the best diet for obesity. It helps in reducing cough they say. It is easily digestible.




It is very easy to prepare this Aralu Unde. 
First step is to clean Aralu, because there will be some paddy husk attached to Aralu.
 
You should remove this paddy husk from Paddy puffed rice carefully, or it goes and stuck in urinary bladder of men and blocks the passage. 

Let us see the recipe now :
Aralu ./ Paddy Puffed Rice : 3 to 4 cups. (Nicely cleaned).
Jaggery : 1 Cup
Coconut /Copra/Dry coconut. : 1 Cup or little more.
Cashews : 1 Handful.
Ghee : 2 to 3 Tablespoons.
Method : 
1. Dry grind cleaned  Aralu into smaller size. 
2. Keep a pan and put jaggery and 1/4 cup water. Melt it completely. Sieve and keep the sieved jaggery aside.
3. Dry grind coconut and keep it aside. (If you are using fresh coconut dry roast nicely and then use it).
4. Now keep a pan on the fire and put cleaned jaggery syrup. Keep it on low flame and stir in between till it turns as little more than one string. Gatti Paka.
5. Switch off the fire and keep the pan down. Add 2 to 3 tbs of ghee and mix it nicely.
6. Add dry ground Aralu,
7. Add  dry ground coconut and cashews.
8.  Mix it well. 
9. Take a handful of this mix and prepare laddu. 
10. Prepare all the laddu and Yummy Laddu is ready to serve or munch. 
11. Store it in a steel box or glass bottle.
12. Enjoy when ever you need or serve for the guest.

Note: 
If you find little hard to prepare laddu. Just heat a little or add very little hot milk.
You can also make some more jaggery syrup and add it to the mixture and then prepare laddu.
Do not add more ghee. It does not take much ghee. 

Basale Kootu / Malabar Leaves Curry

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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