From left: Biddatanda S. Thammaiah, President, Kodava Sahitya Academy; Mechanda M. Ponnappa, Hon. Treasurer, Kodava Samaja, Mysuru; Moovera K. Kuttappa, President, Kodava Samaja, Mysuru; Ballyamanda M. Nanaiah, Vice-President of the Samaja; Mandira P. Kalaiah, Hon. Secretary of the Samaja; Madetira Belliappa, Academy Member; Mechanda M. Karumbaiah, Kodava Mela Arrangement Committee Chairman and Kekada M. Belliappa, Mela Publicity Committee Chairman seen releasing the handbook on the ensuing Kodava Literary Fest.
Mysuru :
The Karnataka Kodava Sahitya Academy in association with Mysuru Kodava Samaja will be hosting a two-day State-level Kodava Sahitya Mela in city on Mar.12 and 13.
Announcing this at the press meet at Kodava Samaja in Vijayanagar 2nd stage here on Sunday, the Academy Chairman Biddatanda S. Thammaiah said the Mela will be held at the Scouts and Guides ground behind the Deputy Commissioner’s (DC) Office here. Kodavas from different parts of the State are expected to attend the fest and demonstrate a melange of activities in the event, he said.
The Mela will commence with the offering of puja at Kote Anjaneyaswamy temple at the North Gate of the Palace at 10 am on Mar. 12 and a grand procession will be taken out from the temple to the Literary Fest venue.
Regional Commissioner Appachattolanda M. Kunjappa will flag off the procession, which will pass through the Clock Tower, Gandhi Square, Sayyaji Rao Road, Dufferin Clock Tower (Chikkagadiyara) and D. Devaraj Urs Road before reaching Scouts and Guides ground. About 25 cultural troupes will demonstrate a variety of Kodava folk-arts, Thammaiah said and added that thousands of Kodavas from across the State are expected to take part in the two-day jamboree.
Continuing, he said the Mela will feature a variety of cultural events like Bolkaat, Ummathaat, Kolaat, Kathiyaat, Balopat, Valagathaat, Pariya Kali and Kodava Pat Paipoti. Besides, poetry sessions, seminars on Kodagu, cultural activities, exhibition of good-old traditional equipments and book expo have been organised during the Mela, he said and added that people’s representatives from Mysuru and Kodagu districts will attend the event.
Pointing out that the Academy hosts the Mela once in three years and Mysuru city is playing host to the event for the second time, he said that the Academy has been organising a variety of events round-the-year to promote Kodava culture and tradition.
Mysuru hosted the Kodava Mela for the first time when S.M. Krishna was the Chief Minister in 2003 and the city is hosting the event again after a gap of 13 years, he said and added that arrangements have been made to provide to boarding and lodging facilities to all artistes. Also free vegetarian food will be served to all those attending the event.
Stating that the Government provided Rs. 60 lakh every year to the Academy, Thammaiah urged the government to hike this grant to Rs. 1 crore and to allot more funds in this year’s budget to be utilised for the overall development of the Kodava Academy. He said the Academy was planning to host Vishwa Kodava Sammelana in Bengaluru next year.
A handbook on the event was released at the press meet which was also attended by Academy Members Dr. Mechira Subash Nanaiah, Madetira Belliappa, Mookairira Leelavathi, Mullenganda Baby Chondamma and Samaja Joint Secretary C. Prema Uthaiah. For details contact Ph: 08272-229074 or 0821- 2415644 or 2410173.
source: http://www.starofmysore.com / Star of Mysore / Home> General News / Tuesday – March 08th, 2016
Robin Uthappa’s wedding to long-time girlfriend Sheethal Goutham on Thursday morning may have been an intimate affair with only close family and friends in attendance.
But the reception at a city star hotel saw the who’s who of the cricket world make a beeline to greet the newly-weds.
Among the early birds at the reception were Anil Kumble, GR Vishwanath, Brijesh Patel, EAS Prasanna, RP Singh, Vinay Kumar, Roger and Stuart Binny and Praveen Amre, among others.
Rahul Dravid, who had just flown into the city from Delhi, came directly from the airport to be a part of the celebration.
S Sreesanth, with whom Robin had a business venture earlier, was conspicuous by his absence.
Adding filmi glamour to the proceedings were Bollywood actress Elli Avram, and Sandalwood stars Diganth and Aindrita Ray.
Notable among the guests were the parents of Robin’s pals who could not make it to their big day.
Shikha Tandon, who resides in the US now, was represented by her parents, while Pankaj Advani sent his mother and brother.
The do, which began with the couple greeting their guests on an elegantly decorated podium, extended well into the night, with Robin and Sheethal leading their friends on the dance floor.
source: http://www.timesofindia.indiatimes.com / The Times of India / News Home> Entertainment / TNN / March 05th, 2016
The final round of the National Barista Championship-2016, held recently here, saw baristas employed in various cafes competing to win in seven categories such as ‘Best Signature Drink,’ ‘Best Latte Art’ and ‘Best Communication Skills.’
There were 18 participants from the city. The ‘Platinum Winner’ of the championship will represent India in the World Barista Championship, to be held in Dublin, Ireland, on June 23. The contest, organised by Coffee Board of India, is aimed at identifying skilled baristas and focuses on promoting excellence in coffee value chain, strengthening and encouraging skill development, and promoting cafe culture in India.
source: http://www.thehindu.com / The Hindu / Home> News> Cities> Bengaluru / by Staff Reporter / Bengaluru – March 04th, 2016
A 52 ft. statue of Lord Shiva was installed on the grounds of Sri Rajarajeswari temple in Karnangeri near Madikeri in Kodagu.
Mysuru:
A 52 ft. statue of Lord Shiva was installed on the grounds of Sri Rajarajeswari temple in Karnangeri near Madikeri in Kodagu, here on Friday. As many as 108 Shivalingas brought from Kaashi were also installed around the statue which Madikeri artist, Ravi, took a decade to sculpt.
The 52 ft Shiva statue at Sri Rajarajeswari temple at Karnangeri village near Madikeri (Photo: DC)
The temple, 3 km from Madikeri, attracts thousands of devotees from around the state and country every day ,who arrive here to worship goddess Mangaladevi of Mangaluru. The crowds swell on Tuesdays, Fridays, Mondays and Saturdays, when the goddess is said to fill the temple priest with her aura and resolve the problems of devotees during a holy darshan. A Jaathra Mahothsava of the goddess is held at the temple every first Tuesday of May.
It was in the early 1960s that late Sannaiah Swamy of Thombaththu Mane near Haakathur established the temple at Karnangeri after the goddess reportedly appeared in a dream of his mother-in-law Manjamma. It is said the goddess helped Sannaiah’s ailing father-in-law, Kariappa as well. The statue was installed by Dharmasthala Dharmadhikaari, Sri Veerendra Hegde.
source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Nation> Current Affairs / by Shilpa P, Deccan Chronicle / March 05th, 2016
The winner, Paras Bindra, will take part in the World Barista Championship, which will be held in Dublin this year
Photo: Ramesh Pathania/Mint
Bengaluru:
If you are a coffee aficionado and haven’t tasted it yet, order the Kaapi Nirvana the next time you walk into a Café Coffee Day outlet. The iced espresso with its coconut undertones, laced with shards of dark chocolate and topped with whorls of light-as-air whipped cream is delightful. And I’m not the only one who thinks so: it won the silver medal at the 2002 World Barista Championship in Oslo.
Vikram Khurana, who was working with Café Coffee Day when he won the medal nearly 15 years ago and was a judge at the 2016 National Barista Championship held in Bengaluru on 25-27 February, says that the coffee culture in India has evolved considerably since then.
“We are the sixth largest producer of coffee, but only one-third of what we produce gets consumed here. However, recently I have noticed there are a lot more cafes opening up in tier 2 and 3 cities here,” he says, “It is a good thing—coffee helps people get more connected.”
The energetic wave of applause that greets 20-year-old Nahid Khan, one of the finalists at the competition, seems to confirm it. With a shy smile, she acknowledges the applause and says, “The people who grow and pick coffee are women, but those who make coffee at baristas are almost always men. This is for all the women behind coffee in India. I wanted to prove that a woman could make coffee well too,” she says, proceeding to do exactly that.
Out of 100% finely roasted Arabica beans, she prepares three sorts of coffee—an espresso, a milk-based beverage and a signature special coffee blend—which need to be made in 15 minutes without waste or spillage and served to the judges. Incidentally, there are eight of the judges around: four to focus solely on the tasting, while the other four hover around the contestant, grading the efficiency with which he/she makes the coffee. Obviously, coffee is taken very seriously here.
“The winner of this championship will attend the World Barista Championship, which will be held at Dublin, Ireland, this year,” says Aarti Dewan Gupta of the Coffee Board of India, which is organizing the national competition. “We hope to streamline the coffee industry and attract more girls and boys to it.”
Young talent is certainly not in short supply here. Take Sachin Krupakar, another finalist, whose signature drink had people in the audience clambering on to the stage to taste, “It has khus syrup, cheesecake with cream and coffee in three distinct layers,” he laughs, pointing out that the vermillion, white and green colour of the drink also bore a patriotic message.
“It is a great event that showcases the coffee industry in India,” says one of the judges, Sunil Pinto, who works with Tata Coffee, “It is a happening industry today. After all, coffee shops aren’t so much about the coffee as the experience.”
And it certainly has been a fantastic experience, agrees this year’s winner Paras Bindra, whose signature concoction of reduced orange juice, espresso and cinnamon will take him to Dublin this year.
“I have already started thinking about the flavours that I will take abroad. What works on an Indian palate may not necessarily work on a western one,” says the 30-year-old.
And we certainly hope he nails it.
As Khurana says, “No coffee-producing nation has ever produced a champion yet. I hope India will be the first.”
source: http://www.livemint.com / Live Mint / Home> Consumer / by Preeti Zachariah / Wednesday – March 02nd, 2016
On the occasion of International Women’s Day, IDL Foundation, a non-profit organization, is all set to organize a unique and innovative programme – IDL Blind Pinkathon – for the benefit of blind and visually-challenged on March 6 at NGO Hall, Cubbon Park.
Speaking with Iamin, Dr P K Paul, founder and executive trustee of IDL Foundation, said that the NGO plans to organise similar programmes at other cities for the benefit of blind and visually-challenged people. “Our objective is to provide a platform to the special people to showcase their talent and provide opportunities to celebrate womanhood in a special and unique way by organising a programme for interaction among abled, differently abled and celebrities which will be a life time memory for the participants,’’ Dr Paul said.
Participation is open to all on the first come first basis, provided they possess a Medalor Blind Certificate.
Sandalwood actress Harshika Poonacha, the brand ambassador of this project, had launched the IDL Blind Pinkathon logo in the presence of blind and visually-challenged couples on Valentine’s Day at Cubbon Park recently. “I am inspired to see the love and affection I received from the special people. I appeal general public to come forward to lend a helping hand to blind and visually-challenged people to cross roads, to board BMTC buses, read books, and write exams,’’ Harshika Poonacha said.
According to Dr Paul, there are loads of goodies awaiting special people. “We have made arrangements to give Rs500 each as honorarium for 500 participating blind and visually-challenged women, girl students and children. Each participant will get a designer ladies bag and five gifts such as talcum powder, oil, shampoo, soap, cream and moisturizer as a token of appreciation of participating and memorabilia,’’ he said.
Those who want to participate in the programme may contact at 880268787/7813018787/7813028787.
When: Sunday, March 6.
Where: NGO Hall, Cubbon Park, Bangalore.
source: http://www.dnaindia.com / DNA / Home> Locality> Bangalore Central / by Y M Reddy / Tuesday – March 01st, 2016
Konkani Christian Association, Mysuru and All India Konkani Writers Organisation (AIKWO), Mangaluru, have organised the All India Konkani Liter- ature Festival on Feb. 28 from 10 am to 4.30 pm at the Konkan Bhavan in Vijayanagar here.
The Lit Fest will be inaugurated by Vincent Crasto, industrialist and President of Konkani Christian Association.
An interaction with senior Konkani litterateur Rev. Fr. V.J. Menezes by litterateur and poet Valli Vagga will be held followed by a symposium on ‘The Old Konkani Bharatha’ by Dr. Rocky V. Miranda. Dr. Edward Nazareth, General Secretary of All India Konkani Writers Organisation, Mangaluru, will preside.
An All India Poets meet will also be held in which poets from Bengaluru, Mysuru, Mangaluru and Mumbai will participate. Valli Quadras of Mumbai will preside.
A comedy short play titled ‘Guliyo’ written by Richie John Pais, Mangaluru and directed by George William D’Souza, Mysuru, will be staged followed by cultural programmes in Konkani by the Association members.
A mass in Konkani will be held before the commencement of the literature festival.
source: http://www.starofmysore.com / Star of Mysore / Home> General News / February 25th, 2016
Niranjan Nikam in conversation with Yamini Muthanna.
Mysuru is the Ashtanga Yoga capital of the world, a sobriquet which is music to the ears of Mysureans, after the cleanest city tag for the second time. The city has also produced two of the finest yoga exponents in the world, B.K.S. Iyengar and Pattabhi Jois. However, there is one more Guru, who is quietly doing his bit on whom many discerning yoga practitioners swear — it is B.N.S. Iyengar.
Bengaluru-based Yamini Muthanna, dancer and yoga exponent, is one such. She was in city recently to participate in the launch function of her book “The Power of Yoga” at Dhvanyaloka Open Air Theatre.
After the book launch, organised by the Mysore Book Club, a first-of-its-kind experiment in Mysuru, Yamini, who gave a breath-taking yoga demonstration, shared her views on how the book shaped, the power of yoga, the undue importance for competitions and why everybody should practice yoga, with Senior Journalist N. Niranjan Nikam. Excerpts. — Ed
by N. Niranjan Nikam
SOM: We just saw your demonstration of yoga. I was thinking all the time, aren’t children the best yogis because their body is so flexible. How is it that we lose all that and only when we see people like you, we say to ourselves, “I wish I was like her — flexible, elastic and graceful.”
Yamini Muthanna: Children are natural Yogis. They are so free in their mind and body so the Asanas are easy for them. They do not have points of resistance either in their body and mind due to stress or tension that an adult might have. Therefore, I personally feel that flexibility in a Yoga Asana practice is a product of freeing the body and mind rather than putting in a lot of imposed effort. Anybody can train to be flexible with proper training of the body and freedom in mind. Yoga Asanas are patterned so beautifully that the body can be slowly animated into an Asana with proper judgement and care.
SOM: Yamini, you started yoga at a young age and you have come a long way. What made you write “The Power of Yoga?”
Yamini: My practice of Yoga has been extremely beneficial for me in all circumstances of my life. It helped me cope during my teenage through motherhood. I have been in constant touch with my body and mind and Yoga has helped me to be always aware. Once I started teaching from 2001 onwards, I noticed it was helping my students also to deal with situations better than how they used to handle things before they started practice. I started documenting their progress and started prescribing need-based specific practice sessions. It was helping my students and, therefore, I decided to share it for a larger group of yoga enthusiasts. My message in the book is you can choose your daily practice according to your day’s needs and have tried to explain how it works.
SOM: I learnt a little bit of yoga about 25 years ago from a Guru here. Later, I practiced for quite some time with the book, “Light on Yoga,” by B.K.S. Iyengar. Your book is equally interesting as you make it look very simple, how far have you come?
Yamini: Guru B.K.S Iyengar’s book is my Bible for my personal Asana study. He has set the benchmark of perfection in the Asanas and I am yet to come across another book equal to that of “Light on Yoga.” The book has been my Guru ever since I started personal practice. I did personal practice from 1996 to 2001 before I started to teach. I did a thorough study of the book, summarised by Guru B.N.S. Iyengar’s teachings and built up my practice, experimented my understanding and documented them in a way which would be easy for a Yoga Practitioner to comprehend. My book is not about loads of information but it is a guide to delve deeper in the practice by triggering a curiosity.
SOM: Yamini, you were talking to me about angles and Trikonasana which is the cover page that has caught you in action is such a perfect pose. Share a little about angles and sequences with our audience.
Yamini: I have a strong understanding that Yoga Asanas are geometric patterns from the Sri Chakra Yantra. I do not want to go to the details of it as I do not have proof and specific information about it. Just as Guru B.N.S.Iyengar mentioned in his speech earlier that the body will get chiselled into a fine cut diamond with perfect glitter in the body with the practice of Asanas and Pranayama. I would like to add that perfect geometry exists in pyramids and prisms also creating certain beneficial energy source forming specific benefits in the universe. It is in the same lines I personally feel that Asanas are also patterned to generate specific benefit to the body. Therefore, it is very important to maintain perfect lines in an Asana construction.
SOM: You have talked at length about asanas, chakras, mudras, pranayama and their benefits, all with photographs and you yourself doing each one of them. However, you have not mentioned time needed for each asana, or have I missed it?
Yamini: No I have not gone too much into the details of these deeper practices of Hatha Yoga as I do not want practitioners to try them on their own with the help of a book as they could be dangerous. It is very important that their first instruction comes from a Guru. I have just mentioned them as an information guide into the future practice.
SOM: You said that you do not believe in giving certificates. I would like to share my experience — I had written a story about yoga talking to a teacher about four years ago titled “Posturing ‘Olympics’ (op)position.” I had read an article in Deccan Herald about a move to include yoga performance in Olympics. The yoga teacher had opposed this idea and I had even quoted that B.K.S. Iyengar was also not in its favour. You yourself and a few noted yoga exponents including Sharath Jois, grandson of Pattabhi Jois, whom I met the other day does not favour it. When I sourced this article of mine which I had promptly forgotten, after four years, I was pleasantly surprised to see that there were 39 comments on it but all blasting me away to glory.
Yamini: I do not agree that Yoga Asana be treated as sports. Yoga is all about a personal well-being routine rather than challenge or competition. Your practice is your personal journey and you don’t need to get a medal or stand on a victory stand to announce your success. You silently practice yoga and reap the glory of the practice by using it in life and your routine mundane activities. It’s not sports.
SOM: But you yourself had participated in competitions earlier. In fact that is how you started your tryst with yoga.
Yamini: I did go for two competitions in 1986 and 1987, won the championships and understood it was a mistake. Master was also not too pleased by it. I did not inform him before entering the contest, because I knew he would not let me. I was sorry for a long time for that mistake.
SOM: What is the difference between a Nadia Comãneci’s perfect ten and yoga postures is the question many ask? Can you highlight the difference?
Yamini: Well, I am going to answer this in brief. Gymnasts use a lot of kinetic energy in their postures and expel a lot of force and energy to get into their perfect positions. Yoga uses potential energy with holds and binds in the asanas conserving energy. So some of the postures look the same but the benefits and the source of construction are different in both Yoga and Gymnastics.
SOM: Yamini you are a Kodava — and Kodavas are slim, tall, elegant, beautiful, handsome, rugged and with wiry bodies. The trouble sometimes is, we stereotype people. Did you turn a vegetarian when you started practicing yoga?
Yamini: I am a proud Kodavathi rooted in my Kodava culture and tradition. I have not given up anything at all. But my personal development has adopted various principles from my study of the two classical disciplines. They are my personal principles that do not interfere with my home culture, which is Kodava. [Daughter of Chendrimada Raja (late) and Sundari, Yamini is married to Kotera C. Muthanna].
No I did not turn vegetarian when I started practicing Yoga, though I changed a lot of principles to suit my practice. However, I am not a great fan of non-vegetarian food. You can call me a “No-fussytarian.” I eat whatever is healthy.
SOM: How much of your yoga has influenced your dance?
Yamini: A lot, in terms of energy and health. Breathing especially gets regulated when we do rigorous dancing. It has helped me keep my body agile and supple and less injury-prone.
SOM: What are your future plans and why the word ‘Power’ in the title of the book?
Yamini: Future plans — I shall keep doing what I am doing with more passion and conviction. I shall keep replenishing my knowledge in these two subjects. With the blessings of my Gurus, I have no doubt in accomplishing this; I will need their support and guidance always. I have already started my next book on Yoga, which would be exclusively for women from 18 to 80. The contents are just shaping up. I feel it will give an interesting perspective on woman’s body and how Yoga could benefit maintenance.
“Power,” I can’t think of a better term for Yoga. Yoga is a source of Power to better your life. As one adapts Yoga into his/her lifestyle, it becomes more and more obvious. I am using the term to emphasise this fact… It’s been my personal Power.
source: http://www.starofmysore.com / Star of Mysore / Home> Feature Articles / by Niranjan Nikam / February 24th, 2016
Pandi Curry, kadambuttu and Akki Roti: Image via Prarthana Bidapa
A few months ago, I was foraging for food near Wicklow village, about an hour away from Dublin. This was not some desperate attempt to find survival food but a structured walking tour to hunt for food in the woods engineered by Chef Evan Doyle, one of Europe’s champions of Wild Food, who also runs one of the only organic restaurants in Europe. Restaurants like his Strawberry Tree and the iconic Noma in Denmark have made foraging one of hottest food trends of the 2010s. In just a couple of hours I returned to his kitchen with a rich bounty that included wild mushrooms and wild garlic. Closer home there are many communities who have traditionally hunted for food and made the best of locally available resources long before foraging became cool.
Coorg’s Pandi (Pork) Curry might be its most emblematic dish but not many outside the region know that this dish was originally crafted with wild boar. The Kodagu (Coorg) district that shares its Southern borders with Kerala is not just one of the most scenic regions in Karnataka but boasts of its unique culture, language and above all one of India’s most distinctive cuisines. For a brief while (1947-1956), this district was a separate state before it merged with the Mysore (Karnataka) state. Spread over 4,100 sq kms Coorg’s delectable cuisine evolved with its unique landscape where farms and forests merged almost seamlessly.
Until recently most local farm owners supplemented their produce with bounties from the forest like wild pig, wild fowl, venison, wild yams, bamboo and colocasia leaves. Quite a few vegetables were not cultivated and animals were not actually reared. Much of that has changed with Coorg’s changing 21st century landscape but it’s still not unusual for wild mangoes and bamboo shoots to find their way to kitchens around the region even today.
Foraging for Food
For centuries Coorg was quite inaccessible – a landlocked region, making it almost essential for the locals to make the best use of local ingredients and spices, that spawned a cuisine like no other. Yoga Acharya Shanthala T Medappa grew up in Coorg before moving to Chennai where she set up Old Mercara that specializes in home-style preserves and ice creams. Her range is season-specific and completely natural akin to her culinary roots in Coorg where flavours are natural, spices are used judiciously and the food is light. A contrast to what Indian food has become in some parts – an overkill of spices and masalas that literally drown the meat or vegetables.
Image via Prarthana Bidapa
Authentic Kodava cuisine retains the natural taste of its key ingredients – bamboo shoots for instance are allowed to sour in its own waters. Fat is also used sparingly, mostly to temper the food. According to Shanthala, seasons dictated what the Kodavas ate and when. Kitchens focused on food that produced thermal warmth during the cold and wet monsoon season. The preserved game meat was traditionally in wooden slatted frames placed horizontally over the cooking fire that didn’t just keep the meat dry but also enhanced it with a wood-smoked flavour.
Another unique ingredient that you will find in most Kodava households is Kachampuli, their own version of a Balsamic vinegar (just much more tastier!) that is extracted from the ripe fruits of the Kodambuli fruit (the ripe fruits of the garcinia gummi gutta tree). These fruits are usually placed in baskets over large vessels to allow the juice to gently drip down (over a few days) as the fruit gradually becomes pulp. The extract thickens over time, this souring agent is typically used towards the end of the cooking process in many Kodava dishes (including the Pandi curry) and accentuates the flavours of the meat.
Image via Prarthana Bidapa
The Coffee County
Coorg might be a coffee county, but it’s also known for rice – this is where the river Cauvery originates, and rice is the major staple and used for a number of preparations, whether it’s the traditional steamed puttus or their payasams. The steamd puttus come in many forms – the Kadambuttu (ball-shaped puttus), Thaliya Puttu (flat puttus steamed in plates), Paaputtu (cooked with milk and shredded coconut), Nooputtu (thread puttu, pressed into noodle-like threads with a mould similar to the idiyappam) and Koovale Puttu (made with ripe bananas or jackfruit).
Coorg might be flanked by regions rich in culture and cuisine – like the Malabar region in Kerala, Mysuru and the Dakshina Kannada region in Karnataka, but their influence on Coorg’s cuisine is quite minimal. While its possible to recreate some of the region’s signature dishes like the Bamboo Shoot Curry (with canned bamboo available at many supermarkets and gourmet shops) and the Meen (fish) Curry, it doesn’t quite taste the same without locally sourced ingredients. For that you have to dine in one of the Kodava households or be invited for a Kodava wedding in Coorg – the ultimate showcase of the region’s cuisine. Quite a few homestays in Coorg or boutique properties are a great starting point to explore Coorg cuisine too. And before you get there, try your hand at making Coorg Pandi Curry.
Coorg Pandi Curry
(Recipe and Image Courtesy: Shanthala T Medappa – Yoga Acharya and owner Old Mercara)
Ingredients:
1/2 kg pork (preferably with bones) cut into medium-sized pieces
1/2 tsp Kachampuli or 1 1/2 Tbsp thick tamarind pulp
A few curry leaves
1-2 tsp oil
For the marinate 1-2 tsp salt
1 tsp red chilli powder
1/2 tsp turmeric powder
For the dry masala 1 tsp cumin seeds
1/4 tsp fenugreek
2 Tbsp black pepper
1 Tbsp coriander seeds
For the wet masala 2 onions, sliced
6 ginger cloves (1-inch in size)
6 garlic
6-8 green chillies
A small bunch of coriander leaves
Method:
1. Marinate the pork with salt, turmeric and chilli powder, and leave it aside for 30 minutes.
2. Heat a little oil in a pressure cooker or a flat-bottomed vessel, and fry the curry leaves.
3. Make the ‘wet masala’ by grinding together onions, ginger, garlic, green chillies and coriander leaves. Add it to the pan and saute for a few minutes.
4. Add the pork and mix well. Continue sautéing for 5-6 minutes.
5. In a separate pan, dry roast the whole masalas – cumin seeds, fenugreek, black pepper and coriander seeds – on a medium flame until aromatic, then grind to a powder. Add it to the pork and mix well.
6. Add half cup of hot water and pressure cook the pork until done or let it slow cook on an open flame, stirring constantly.
7. Uncover the lid, add the Kachampuli and cook for 2-3 minutes, till the gravy thickens.
8. Garnish with coriander leaves and serve hot.
About the Author:
Ashwin Rajagopalan is a cross cultural training expert and lifestyle writer. When he’s not writing about food, he thinks about gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India’s only cross cultural trainers.
Disclaimer :
The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
source: http://www.food.ndtv.com / NDTV Food / Home> Food & Drinks / by Ashwin Rajagopalan / February 23rd, 2016
The zilla and taluk panchayat elections held in Kodagu and Chikkamagaluru districts were peaceful on Saturday.
The polling received a lukewarm response in plateau region in Chikkamagaluru district till afternoon.
Twenty-three per cent polling was recorded at Karthikere in Kuruvangi zilla panchayat constituency at 11 am. The polling percentage similar at Kalasapura in Ambale constituency at 11.30 am.
A 95-year-old Jayamma was carried to the polling booth by her son Siddalingappa at Pillenahalli.
The labourers left for their work after exercising their franchise in Malnad. The political parties had even arranged vehicles to ferry the voters to the polling booths at a few places.
District Congres Committee President D L Vijaykumar exercised his franchise at Balegadde polling station.
Report from Kodagu
Elections were held in 29 zilla panchayat and 50 taluk panchayat constituencies in Kodagu district.
A total of 117 candidates are contesting in the zilla panchayat election and 169 candidates are in the fray in taluk panchayat election.
Technical glitch was experienced was an elctronic voting machine at Athooru polling station at Somwarpet taluk. There was brisk polling since morning in the district.
Women and men were seen standing in long queues to exercise their franchise at Kedakal, Suntikoppa, Guddehosur, Nanjarayapatna, Kambibane, Chettalli, Nelyahudikeri, Siddapura, Ammathi, Moornadu, Mekeri and other areas.
Ninety-six-year-old Ponnamme arrived to exercise her franchise at Kedakal polling station.
Krithika, who excercised her franchise for the first time at Suntikoppa, said, “I am feeling happy that I have excercised my franchise for the first time. Voting is a sacred right.” Jayalakshmi, a first-time voter, expressed similar views at Guddehosur.
People were seen discussing about the election in groups outside 100 metre radius of a few polling booths in the district.
Deputy Commissioner Meer Anees Ahmmed visited Kadagadalu, Abhyathmangala, Chettalli, Nelyahudikeri, SIddapura, Makkandoor, Madapura, Athooru, Guddehosoor and other polling booths. The counting of votes will be held at 8 am on February 23.
source: http://www.deccanherald.com / Deccan Herald / Home> District / Chikkamagaluru – Kodagu / DHNS – February 21st, 2016
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