Mysore Dasara in 1968

September 25, 2009 · By Narayan Swamy · Filed Under News · Comment 

1968 Mysore Dasara Video from Mysore.Dasara09 on Vimeo.

Check the Official Dasara 2009 Website

Lemony Bell Pepper Rice

September 24, 2009 · By Deepthi Shankar · Filed Under Lunch/Dinner, Rice Dishes · Comment 

What do you do with leftover rice? I normally make Lemon Rice, which is the most convinient option during weeknights. And, it works for me because my husband gorges on it.

I was so so bored of eating the same old Lemon Rice, I thought I’d try something else which has a strong lemony flavor.



I had a bag of fresh bell peppers, I sauteed them & threw in some frozen green peas & added a dash of lemon & then this dish was ready in no time.

If you are a bell pepper fan, you will love this one.

You Will Need:

  • 1 1/2 cups rice ( I used Sona Masuri ) - leftover will be fine
  • 1 cup diced bell peppers (I used Green, Red, & Yellow)
  • 4 green chillies - chopped
  • A handful of curry leaves
  • 1 tsp mustard seeds
  • Salt as per taste
  • Juice of half a lemon
  • 2 tbsp oil
  • 3 tbsp grated coconut - fresh/frozen

Method:

  • Cook rice such that each grain is separate. Set aside & let it cool completely
  • Heat 2 tbsp of oil in a heavy bottomed pan. Splutter mustard seeds, green chillies & curry leaves
  • Add diced bell peppers & a tsp of salt. Saute for about a minute. Close the lid & let it cook. Keep mixing in between to avoid the bell peppers from getting burnt.
  • When the bell peppers are well cooked & firm, add frozen green peas & mix well & let it cook for a couple of minutes.
  • Mix in cooked rice, grated coconut & lemon juice.
  • Check for salt & mix well
  • Serve with yogurt .. Enjoy !!!

I made this really long ago, & we really loved the flavors. I have been meaning to make this one again, but somehow I never got around doing it. Hopefully I should be making this again, real soon.

If you have leftover rice, give your regular lemon rice a miss, & try this one.

NOTE: If you are using fresh green peas, add them right in the beginning as it takes longer to cook than the frozen ones.

 

South Indies: Akki Rotti with Fenugreek Leaves

September 17, 2009 · By Deepthi Shankar · Filed Under Breakfast Dishes, South Indies · Comment 

Akki Rotti is a unique speciality of Karnataka. It is in many ways very similar to Thalipeeth form Maharashtra.

I was wanting to post this one ever since I started with this blog. Akki Rotti is made so often at home, infact it is a very common dish at most homes in Kannada households. But I somehow never got around photographing it.

There are quite a few variations to the usual plain Akki Rotti. You could use a medley of grated vegetables, finely chopped spinach/fenugreek or methi leaves/dill leaves or even flat beans



I particularly love the ones with Methi leaves. The taste of fresh methi leaves really stands out. We made Akki Rotti for breakfast this morning, & there was quite a bit dough remaining. I was in the mood to photograph too.

Here’s how to go about it.

You Will Need:

  • 1 cup rice flour ( a medium sized cup will yield about 4 rottis )
  • 1/2 cup finely chopped methi/fenugreek leaves/Menthya Soppu
  • 4 green chillies - chopped finely
  • 1 tsp cumin seeds
  • 2 tbsp grated coconut - fresh/frozen ( The more you add, the tastier it gets )
  • Salt as per taste
  • Oil

Method:

In a large bowl,mix all ingredients except oil.

Add enough water to make a soft dough. The dough should be softer than a chapati dough but shouldn’t be very watery. It should be form enough to make a medium sized ball out of it.



Grease a iron Kadhai /Tava with a tsp of oil.

Take a meduim sized ball, Pat it into the greased tava. The thinner you pat, the crispier it gets. Pour a tsp of oil around the center & the edges.



Cover the tava /kadhai with a lid. After about 3 mins, check with a spatula if the bottom of the rotti has turned slightly brownish. Let it cook for another minute if you want a crispier rotti.

Remove once done. Serve with pickle, chutney powder, butter or some yogurt. Enjoi …



I like mine with some fresh yogurt mixed with a pinch of Rasam powder & salt. Yes, Rasam Powder with yogurt. Do give it a try, you will love it too.

SPORTS WITHOUT SPORTSMANSHIP

September 11, 2009 · By Shivashankar · Filed Under News · Comment 

Sports sans sportsmanship !!!

Sports should embody fairness, courtesy, generosity, grace and decency. A combination of all these is sportsmanship or sportive spirit. This is the soul of sports.

In the recent past, sports has become a ground for winning as an end with outbursts of foul, animal instincts. Instead of fairplay, there has been hatred, jealousy, boastfulness, and sadistic violence.

Even spectators display jingoistic fervour. A genuinely interested person should enjoy the games irrespective of who is playing. It should be remembered that everyone cannot be winners.

Sportsmen have become celebrities because of the media. Exaggerated hero worship by the media has made many a sports person overconfident and brash. This also puts pressure on the person for a consistently good performance which is not possible.

It should be remembered that it is only in defeat that real sportsmanship is displayed- grace, dignity, generosity, resilience and nobility etc.

May the sports persons, the spectators and even the media show this trend.

May cheating, lying, bribary and doping etc vanish from the sports field.

May every one remember that sports is for playing and not for fighting.

May the players, coaches, managers, fans and the media realize that cheap practices and scheming are not in the interest of real sports.

May stamina, talent, perseverance, training and determination of the players be the sole consideration for the success in the games.

May the mental, physical and moral degradation of the people involved in sports be halted.

PREPARING WRITE UPs - THE CORRECT WAY.

September 11, 2009 · By Shivashankar · Filed Under News · Comment 

HOW TO PRESENT AN IDEA-EVALUATE.

It was the French writer Montaigne who first called his writings as an ‘essai’, which means an ‘attempt’. It could be a pithy erudition, chatty and personal ramblings, impersonal formal analysis etc. It should be something of meaning in the life of humans.

It should come from wide ranging reading, serious thought and discussion. The subject should be dexterously organized and presented. The point should be clear to the reader.

The essay could be descriptive, comparing and contrasting, pinning down a concept, probing into the roots of a problem, presenting a case or a point of view in a convincing way, or even a discussion.

The presentation should be organized with an introduction, a middle body and a conclusion. There should be a progressive movement of the subject without moving to irrelevancies. There should be a logical development of ideas. The tone and perspective should harmonize with the subject matter. The mechanics of writing which includes spelling, punctuation, grammar and usage should be carefully attended to.

The essay reflects the personality of the writer.. Extreme opinions and idiosyncrasies should not be expressed.

Now with these in mind, it would be worthwhile to consider how many write-ups published are worth that.

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