Tried and tasted by Nivedita
My elder daughter's dance performance was telecasted in UDAYA TV CHANNEL, AT 11 AM(IST), THIS SATURDAY, (12/12/2009),IN "CHINNARA LOKA" PROGRAM.
If any one is getting Udaya channel in your place, and have time, you can watch!!
I would like to tell about this event. Rajul got only 3 days to learn and practice this dance. I was not sure whether she will remember the steps or not! But she did! Hope next time she will perform better.
Here is the link to watch it :
The credit goes to my bhabhi who recorded the dance and thanks to my brother who uploaded in Youtube.
And thanks to Youtube also.
I hope you will enjoy and appreciate her dance!
Thank you every one for the wishes.
Saturday, December 12, 2009
Tuesday, December 8, 2009
Tried and tasted by Nivedita
One of the famous street food of North Karnataka, specially from Dharwad and Hubli. It is famous street side food available all the 12 months of the year, and it is more in demand during rainy season, even though its all time favorite of Dharwadians. Even in the houses, it is a very common evening snack. One more snack prepared with this is Mirchi (spicy chilly pakodas), Here I could not prepare mirchi as I did not get proper long and thick green chilly.
Dharawad means, Pedha and churmari, mirchi and bhaji. We love to have it often(even after knowing the bad effects of Kurmura, we cannot help!!) But, I have reduced it to the extent. I do not allow my children to have kurumara.
Coming to the recipe for Kurmura masala
Kurmura : 4 cups
(It makes for 3 to 4 people)
Oil - 1/4 cup
Mustard seeds - 2 tsp
Jeera - 2 tsp
Curry leaves - 2 lines
Pea nut - 15 to 20
Dalia dal - less than 1/4 cup
Dry red chilly - 4 to 6 (optional, as they do not add in stalls)
Chilly powder - 2 tbsp
Salt to taste
Sugar - 1 tsp
Haldi - 1 tsp
Dalia powder - 2 tbsp
To make masala
Heat oil in kadai, add mustard seeds, jeera. Now add pea nuts. When they are fried, add curry leaves, red dry chilly. Fry for 10 seconds. Off the heat. Add salt, haldi and chilly powder. Mix properly and keep aside for 5 minutes or till cold. Add dalia powder to this. Then add kurmura and sugar. Mix properly. Adjust the seasoning, kurmura masala is ready.
When serving, you can add raw onion chopped, fresh coriander, and thick sev.
Coming to Onion bhaji or pakora,
Onion - 4 to 6 big, cut into very thin long slices.(Very important)
Gram flour - 4 to 5 tbsp to sprinkle on onions to cover them
Curry leaves - 1 line chopped finely
Green chilly 2 to 3 chopped finely
Red chilly powder - 1 tbsp
salt to taste
Coriander seeds - 1 tbsp crushed
Ajwain - 1/4 tsp crushed
Haldi - pinch
Sugar - 1/2 tsp
Hot oil - 1 tbsp
Oil to fry the pakoras
Mix all the ingradients in a bowl with NO Water at all. Keep aside for half an hour. After some time, the onions are covered with gram flour. If you feel it is not enough, sprinkle some more gram flour to onions and keep for some more time. Then fry the pakoras in hot oil, by taking little onion and dropping it in oil. repeat for rest onion mix.
Pakoras are also ready.
Now for the tea, it is more famous as KT, and always one cup is shared by two.( people order by saying, bring 1 by 2 KT)
Water - 1 cup
Milk - 1 cup
Sugar - 4 tbsp
Tea powder - 1 tbsp
Mix all together and boil at least for 8 to 10 minutes, till the tea becomes thick. (I know it is not good to boil the tea for more than 3 minutes altogether! but helpless, when we get that unique taste in the mouth!!!) Some times it is ok to spoil our self!!
So here comes all together Dharwad famous street food.