Brahmanara Adige Tindi

Launched on May 20th 2022

Brahmanara Adige Tindi is a portal to tell the world about the breakfast, lunch and snacks prepared by the Brahmin community.
In recent years, because of cookery books, television and internet, we Brahmins have begun to prepare vegetarian food from other regions of India.
My mother never used garlic for cooking, however, after learning how to prepare Palak Paneer viewing a cookery show on Doordarshan called Shaahi Daawat conducted by two Sardarjis, we brought garlic into our kitchen.
We do not use garlic to prepare our traditional smartha brahmin dishes such as saaru, huli, etc., Only when we prepare north indian dishes, we may use garlic.
Even today, very orthodox Brahmins do not use garlic and onion.
In our house, we have always used onions in our dishes.
There are some paddathis we follow to cook.
1. We do not use onion and garlic on festival days.
2. We use either onion or coconut, not both together.
3. For oggarane, we do not use hing if we are using onion to cook.
4. Onions are not used when dishes are prepared with cabbage, raddish or any vegetable that has its own distinct strong odour during cooking. Instead grated coconut is used for garnishing.
5. Grated coconut, little piece of jaggery is always used in our cooking.
6. We always garnish the prepared dishes with finely chopped corriander leaves.
7. If we do not use corriander leaves to garnish a dish, we add fresh curry leaves to the oggarane.

My mother was a connoisseur of cooking and left behind a great wealth of recipes for me to carry forward. If you are a Brahmin and want to post what you prepare daily in your houses, you can post the photos of the dishes. Brahmins have distinct dishes that are prepared at home during festivals. Only vegetarian food must be posted.

To display your preparations, Contact founder : Ms.Suma Gopalakrishna on +91 9886908152.This is a non-profitable portal and no money is collected here.

The photos displayed are of food that is freshly prepared and served.
This portal is created to spread that all diseases can be kept at bay by eating homemade nutritious food and snacks.
Every eatery uses different types of raw materials that are from different sources and this could lead to health problems.
Eating out is inevitable for working people, yet they could pack home food while going for work.
A family dining out once a year will not affect your health.

A typical Brahmanara oota that my mother used to prepare. Lunch contains Anna, tuppa, baylay saaru prepared with tamarind water instead of tomato, beetroot palya, kosugadde palya, tondekaayi palya, homemade mosaru and with fruit custard.Priya uppinakaayi is also served to be eaten with curd rice.

My amma used to use kosugadde almost every other day to prepare snacks and lunch. This is kosugadde pakoda, I learnt from my amma.

My mother used to prepare a variety of dishes for lunch. One such dish used to be prepared with cauliflower and milk and we had named it as gulash.I have prepared this with broccoli instead of cauliflower.
Another side-dish used to be roasted brinjal slices. Large brinjal used to be cut into thin slices, smeared with salt and
saarinapudi on both sides and roasted on tawa with 2 tsps of sunflower oil until it was slightly burnt and cooked.
Both these dishes are served with Chapathis. Always a Brahmin lunch or dinner concludes with mosaranna. There is water-melon to be eaten after lunch.

Onion uppittu, served with Priya uppinakaayi and homemade majjige for breakfast. The breakfast always ends with a cup of coffee.

Ghodhi dose with Priya uppinakaayi for dinner.

Today's brunch comprised of Khaarada Huggi and Sihi Huggi.

A brahmin meal, anna, tuppa, sabsigesoppu tovve, uppinakaayi, majjige.

Rainy day evening snack, sabsigesoppu pakoda and tea.Feeling jealous, then I can't help it.

In Kannada there is a saying "Kai kesaradare, bayi mosaru". Rather than literal translation, this saying is similar to "There is no substitute for hard work".
Today's brunch, ukkarissida roti, budnekaayi enngai, suvarnagadde palya, sothekaayi palya with shallow fried yellow capsicum, anna, tuppa, majjigehuli prepared with green brinjal and kemppu dantinasoppu and mosaru.

A late breakfast, rave idli with tuppa, pudina chutney and homemade curds.

Memorable evening with beautiful and healthy samosas made using wheat flour, along with homemade tomato sauce and pudina chutney.I learnt these from internet.

Evening snack, Finger chips with homemade tomato sauce, homemade pani puri and fresh mango.

Akki roti with benne, kaayi chutney and mosaru. The sabsigesoppu added to the roti has enhanced its taste.

An aristocratic lunch, padolkaayi kootu, anna, Fresho tuppa, majjige. Kootu is loaded with kadalekaayi.

Bread pudding, a signature dish of my loving mother.Bread pudding is prepared with dried dates, banana and bread pieces, and elaichi powder can be added for added taste.
My parents had lived in England for some years after their marriage, and my mother may have learnt this preparation in England.
The kitchen was my mother's kingdom. She was a tough master when it came to kitchen work. She used to be very stern about the household work. That is why I can cook all that she used to cook for us. In our house, one son and two daughters can cook. I miss you amma and daddy.

Authentic Dose served with Amul benne, aalogadde palya and kaayi chutney. Earlier we used to grind the dose batter and chutney in rubbow gundkallu and used to take 5 hours to grind. Now with grinding machine, it takes 3 hours to grind the batter. The batter is left overnight to ferment. My mother used to prepare the dose using an iron tawa called kabbinada kaawli. The dose prepared on iron tawa using hand ground batter would taste different and used to be soft and brownish.

Today's Breakfast,Onion Uttappa served with Priya Uppinakaayi and fresh homemade curds.

Today's lunch to be gobbled, Cucumber salad, Puri, Saagu loaded with arivesoppu, carrot, snake gourd, beans, cauliflower, capsicum and cabbage, tilli saaru, tondekaayi palya, anna, tuppa and mosaru. I began my cooking at 6:30AM in the morning and arranged the food at 14:45PM. This is the sanskara left behind by my beloved parents.
An elaborate and a tasty lunch infers loads of work. No place for laziness in a busy kitchen.

Today's breakfast, gunpangalu served with kaayi chutney and vegetable chutney made from hirekaayi and sothekaayi.

Chill evening snack, donnmenasinakaayi or capsicum bonda with homemade tomato sauce.

Breakfast with a slight difference, Seemeakki uppittu and sweet corn soup.

Ragi rotis with benne, uppinakaayi and mosaru for breakfast.

A late dinner, came up with a modified English dinner my mother used to prepare. Mashed potatoes, boiled peas tossed in butter and salt, fried onions and cream tomato soup.

My mother always prepared a bland diet. Today's lunch was one such bland diet without using green or red dried chillies. Pulav, cauliflower cooked in milk and cream that was named as gulash in our house, raw onion raitha and maida roti. The only spices used were jeera, bayleaf, one clove and one star anise for the pulav and spices used for gulash were jeera and crushed pepper.

Government must know what I am doing in my kitchen. Today's lunch was green brinjal Vangibath prepared with homemade Vangibath powder, Beetroot Saaru, boiled Beetroot, Anna, Tuppa and homemade Mosaru.

Homemade Kodubale with evening Tea.

Kodubale soaked in thick homemade curds.

Quite dinner with Chapathi, aaloogadde palya, tovve prepared with tomato & onion and mosaru.

I had not been able to have breakfast and so ate a Mango. Any amount of inertia and tireness cannot be a reason not to cook a nutritious meal.
This is the arrangement on our dining table during lunch and dinner. Today's lunch was Brinjal Vangibath, Tomato Saaru, Tondekaayi Palya, Vegetable salad prepared by grating Radish and Beetroot, Anna, Tuppa and Majjige. Due to sedentary life and neglecting cooking and eating outside food, last year I was diagnosed of Rheumatoid Arthritis and my knees were aching. I suffered this pain for 6 months and then I researched the internet for home remedies. I realised that eating a nutritious breakfast, lunch and dinner, we can cure RA. Now I have no pain in my knees and movement of my knees has improved. This is the reason why every man and woman must know how to cook a nutritious meal.

Breakfast consisting of Rave Idli prepared with homemade Rave Idli mix, Tuppa, Chutney and Mosaru.

A Brahmin lunch, Haagalkaayi Gojju, Mulangi Palya, Beetroot Palya, Hunnse Saaru, Anna, Tuppa and Mosaru.

A sumptuous Brahmin lunch, Chapathi, Kadalekaalu gojju, Huralikaayi Palya, Sowthekaayi Palya, Majjige along with fruit salad comprising of Papaya and Mango.

Today's lunch was Pudina Rice concocted by me and ended with Majjige.

A delicious Brahmin lunch, Tomato anna, Nimbe saaru, Anna, Amul unsalted Benne, Niru Majjige and Cucumber salad. When Majjige is watery, it becomes Niru Majjige.

Chapathi with Bendekaayi Palya for an early dinner at twilight.

Breakfast with Seemeakki uppittu and homemade curds.

A high Protein breakfast with Ade, Amul unsalted benne, Priya uppinakaayi and Kosugadde palya.

A highly nutritious dinner with Jolada roti, stuffed Ennagai, Cucumber juice, Anna and Mosaru.

Today's breakfast was Idli prepared with homemade batter, Amul unsalted butter and Chutney.

A typical Brahmin lunch, Kalasida anna or mixed vegetable rice, Hagalkaayi Gojju, Anna, Benne, Gatti Saaru and Mosaru.

Snacks for a very chill evening, Aaloogadde Bonda and Eerulli Bonda with homemade Tomato sauce.

Another breakfast I learnt from my mother is Masala Idli. Masala Idli is prepared with homemade Idli batter, soaked Kadalebele, finely chopped chilli & corriander leaves served with Amul unsalted Benne and Kaayi Chutney.

Innovative lunch comprising of Methi rice with Cashews and Capsicum served with Mosaru.

A cold night dinner was Ragi Mudde along with Benne and Bendekaayi Gojju. I remember both my parents stirring the Ragi Mudde with a cylinderical shaped wooden stick. I used to be a glutton whenever Mudde was prepared because I used to eat maximum number of Muddes in my house.

A soothing lunch for a bitterly cold rainy day is Bisibelebath served with Mulangi Mosaru Bajji. Bisibelebath has been prepared with homemade Bisibelebath pudi, Capsicum, Gorikaayi or Cluster Beans, Carrot and Cashew.

A late dinner, Chitranna, Chapathi, Aaloogadde palya and Majjigeanna.

A light evening snack consisting of Maggi Noodles with homemade Tomato sauce.

A stylish breakfast, Ade with Priya Uppinakaayi.

A sumptuous meal that took an entire morning upto afternoon to be served on the dining table, Sabsigesoppu anna, Gobi Parata, Mulangi Mosaru Bajji, baby Potato and Methi leaves palya, Knol-Khol palya and Mosaranna.

An easy breakfast for a lazy morning, toasted Fresho bread sandwich with butter and cheese.

Lightened up my afternoon with a highly nutritious lunch, Chapathis, roasted brinjal slices, Sihikumbalakaayi palya, Tovve, green Tomato-gojju, Pudina-chutney, Pudina Lemon juice, and a delicious homemade buttermilk prepared with a spoon of ginger juice and a pinch of salt.

Breakfast was Rave Idli with Tuppa, Chutney and Mosaru. We always drink boiled water and do not have any water filter at home.

Ended the day with Idli served with Tomato-Onion Chutney, Benne and Mosaru. I used red chillies instead of green chillies for the Chutney.

Today's lunch was Mulangihuli, Tuppa, Mosaranna. I prepared Anna with red rice, since I read about its health benefit in the internet. After a month, I shall share my learnings about this red rice, although it is not as tasty as the white rice. I prepared the Huli with my own concoction of the masala.

Today's delicious lunch was Kootu prepared with Padolkaayi and Kosgadde, Anna prepared with Red Rice, Tuppa and Majjigeanna.

A grand breakfast, Tomato Uppittu with lot of Onions, Cashew and Tuppa prepared with Chiroti rave. To make the Uppittu tastier, it was served with Priya Uppinakaayi and Majjige.

A light phalahara in the late evening of a festival day comprising of Avalakki.

In order to gain strength and go on with our daily chores, we must eat a lunch comprising of Ragi Mudde, homemade butter, Arivesoppinahuli and Mosaru.

Evening snack during rainy season, Mennasinakaayi bonda and Donmenasinakaayi bonda with homemade Tomato sauce.

Lunch on eve of Indian Independence Day 2022, Nuggekaayihuli, Anna, Tuppa and Majjige.

Special Independence Day breakfast, Kesaribath, Raveidli with Pudina chutney.

Ending the Independence Day with an unusual late night dinner, Ambode, Balekaayi bonda, Balekaayi palya, Kesaribath, Anna, Tuppa, Mosaru, Majjige and Fruits salad comprising of Kiwi fruit, Baby Orange and Blueberries.
Hoisting the Indian Flag in my balcony and taking a selfie was really very tedious and I had a long nap in the afternoon of Independence Day and therefore prepared my dinner from 9.00PM and finally had my dinner at 11.30PM.

A nutritional dinner, Joladdaroti, Menthya-Carrot-Gorikaayi-Onion palya, Orange-Mango juice, Red rice and Curds. We do not prepare the Joladdaroti with too much of Joladdahittu and therefore is slightly hard in texture.

A mid-morning snacks, Baalekaayi bonda, Ambode with Pudina Chutney.

I had been busy on eve of Krishna Janmashtami, cleaning the kitchen. So the late dinner was fruits, Apple, Cheese and Blueberries.

I also prepared Cheese Bonda served with Pudina Chutney as dinner on eve of Krishna Janmashtami.

Today fasted till evening preparing as many tindigalu as possible on Krishna Janmashtami and offered the prasada & fruits and prayed to Lord Krishna.Savoured the prasada comprising of Besanlaadoo, Raveunde, Chuda, Avalakki with milk and sugar, Avalakki and Banana.

There is never a recession on my dining table. Today's lunch was Chapathi, Baby potato and Methi leaves palya, Tovve, Besan ladoo, Raveunde, Majjige and fruits.

Prepared Chakkali after many years. It is very disturbing to believe that my parents left me many many years ago.

A very nutritional food for lunch, Hesarukaalu Usli and Kalasidamosaranna.

A soothing dinner, Capsicum Vangibath, Bisianna, Tuppa, Priya Uppinakaayi, Niru Majjige and Nimbehannina juice. This reminds me of dinner on cold nights in my house when my parents were alive, we used to mix Uppinakaayi and Tuppa with Bisianna as a spicy dish.

A Brahmin lunch comprising of Suvarnagadde huli, Priya Uppinakaayi, Anna, Tuppa and Nandini Mosaru.

There are days when you prepare a very elaborate lunch such as the one I prepared today, Carrot palya, Hurlikaayi palya, Chapathis, roasted Brinjal slices, Tovve with Kaayi and Tomato, Majjige prepared with Nandini Mosaru and Fresh Grape juice.

Prepared for Swarna Gowri Puje with Arshinada Gowri, flowers, fruits and Nyvedya. Nyvedya was Huyi Kadabu, Sihi Kadabu, rice, dal, kadalebele and Hesarubele Kosambari.

Swarna Gowri Habbada Baleyele Oota, Hesarubele Payasa, salt, Kadalebele and Hesarubele Kosambari, Vangibath, Aalogadde Bonda, Anna, Tuppa, Saaru, Boodgumbalakaayi Huli, Sowthekaayi Mosaru Bajji and Mosaru. Also savoured the Nyvedya , Huyi Kadabu and Sihi Kadabu.

Gowri Ganesha Habba celebrated in my house. Prepared and offered 21 Karkadabu or Kadabu and soaked Kadalekaalu to Lord Ganesha. My mother used to prepares very big Kadabus.

Today I prepared a lunch with a combination of Obbattu, Ragimudde, Arivesoppinahuli, homemade benne and Mosaru served on Baleyelle. My mother never prepared this combination.

Today's bayankara breakfast, Nucchinundde, Fresho Benne, special Tomato Saaru and Pudina chutney. Tomato saaru was prepared without Toordaal, used Tomato puree with crushed peppercorns and oggarnne prepared with Sasuve, Jeerge and Hing.

Creativity and innovation in my kitchen. Banana Paan Milkshake and Ginger-Lemon salted Lassi. During festivals we offer fruits and coconut to the gods and goddesses along with Betel leaves and Arecanut. The milkshake was prepared with one Banana, Paan leaves, Adike, Walnuts, Milk and little water. The Lassi was prepared with Lassi, salt to taste, Ginger water and lemon juice.

Today I prepared Coconut Rice and Avial with home-extracted Coconut Milk along with Nimbe Saaru. As usual Lunch ended with Mosaru.

An evening snack my mom used to prepare, Bread toast and Aaloogaddepalya sandwich using a toaster. Served with homemade Tomato ketchup.

My own version of English dinner my mother used to prepare. Mashed Potato, Fingerchips, Roasted Tomato, Fried Onion, Fried Capsicum and Sweetcorn soup.

Today is second day of Navarathri, breakfast was Idli, Milky Mist Benne, Uddinavade, Sweetcorn Ambode and Chutney. It is always within us to make life beautiful. The batter for Vade and Idli were prepared yesterday and allowed to ferment, there was a flood of batter in the morning.

A Tapioca day, a dinner with Maragenasu Palya, Maragenasu Upperi and Kalasidamosaranna.

A late breakfast with Mavinakaayi Gojju, Idli and Benne.

Navarathri Habba, dressed my Dasara bommbes with new saree and dress. Offered Pineapple as Naivedya. During this festival we arrange bommbes, books and equipments we us in our work. My mother used to ask everyone to bring our study books and my father's operation instruments for Saraswathi Puje and Ayudha Puje.

Today has been dedicated to Raw Mango. A dinner with a Banana sweet, Mavinakaayianna, Mavinakaayi Gojju and Mosaranna. Banana sweet is my own invention prepared with Mashed Banana, a tablespoon of Kadalehittu, 2 tablesoons of Ghee sprinkled with Badami and Yalakki pudi in rememberance of 4 heroes in my class during college days.

Today is the last day of Navarathri, 9 days festival and tomorrow is Vijayadashami. My mother used to prepare Aaloogadde Upperi for snacks. Today I prepared Aalo ogadde Upperi to be savoured with evening tea. It was simply very heavenly, crispy and tasty. Amma, Daddy I miss you both.

Today's evening snack was Junka, I prepared after many decades.

Today has been a Soppu day. From morning 9.00AM till 3.30PM, I washed the Greens I bought and removed the mud, chopped and dried them. In the evening I prepared Menthyadsoppina Parata, Kaayi Chutney and Greens Palya with Danttinasoppu and another unknown soppu for dinner. As usual ended the dinner with Mosaru and an Orange. By 8.30PM I had finished my dinner.
If you want to be healthy, then you cannot afford to be lethargic or indifferent to cooking a meal at home.

Dinner was Menthyadasoppina Parata and Malai Kofta prepared with a Soppu, without Garlic. I learned Malai Kofta from internet, and was very delicious.
It took an entire day to prepare for cooking the dinner. If you do not cook, then you are missing something great in life.

Yesterday evening, I prepared the very elaborate Huliyannada Gojju after a few decades. My mother was my first manager and kitchen was her workplace and I was her sole team member in the family. My mother instilled in me patience, perserverance and persistence and was solely responsible for my character-building. Those people who help their mothers in the kitchen during their growing up days, become the best software coders in the world.
It is household chores and responsibilities during younger days and not online classes and tuition classes that can create a responsible and efficient managers and professionals. Just education is not enough to be successful in life.
I would advice every youngster to try preparing this Gojju and see the difference in themselves.

Huliyannada Gojjina Anna prepared with homemade Gojju.

During Diwali, on the Balipadyami day, performed the Lakshmi Puje at home in the evening, lighted clay lamps and scented candles. The previous day was Niru Tumbo Habba wherein we wash the Hande and apply Sunna and Kumkum and fill with water and add a Tulsi leaf and take head bath. The Niru Tumbo Habba is performed in the evening, we clean and close the Pujaroom and open only after headbath.
This year Solar Eclipse came on the day between Balipadyami and Naraka Chaturdashi and I was able to capture the beginning of the eclipse in my mobile and the dinner on Solar Eclipse was Chitranna, Menasinakaayi Bonda and Mosaranna.

Today's lunch was a typical Brahmin lunch comprising of Saaruanna, Vaangibath and Mosaranna.

Today's brunch comprised of Chapathis, Tovve, Beetroot Palya, Beetroot-Lemon Saaru, Anna and Mosaru.

Breakfast was Puri and Aaloogadde Palya doused with a cup of Sunrise instant coffee.

Breakfast with Idli, Benne, Vegetable Chutney, Pudina Chutney and Kaayi Chutney.

A new type of lunch with Brown rice, Soppina Huli and Mosaranna. I read about health benefits of Brown rice and decided to experiment. It is tastier than red rice, has to be soaked in water for an hour prior to cooking and feel very light on eating. The texture of the cooked brown rice is very different from that of the white rice.

Pulav with a mixed vegetables Palya and Mosaru for lunch.

Huliyannada Gojjinaanna prepared with Brown rice, Tovve and Mosaru.

Cheese Parata with Cauliflower Palya and Kosugadde Palya, Mosaru Bajji and Sowthekaayi.

Usual lunch with Happala and Sandige.

Gojjavalakki, a tasty breakfast for a cold morning.

An envious lunch comprising of Palak-Paneer with homemade paneer, Maida roti smeared with butter and homemade Mosaru. The Mosaru is set and very thick prepared by curdling of Nandini milk.

A Brahmin lunch, Anna, tilli Saaru, Tuppa, Aaloogadde-Budnekaayi palya and Majjige.

Budnekaayi Bonda and homemade Tomato sauce.

A brunch with Ganji-anna prepared with Oggarane, medde anna and Mosaru served with homemade Mavinakaayi-uppinakaayi.

Dinner with Poori, Menthyadelle and red & yellow Bell Peppers and Mosaru.

A Gorgeous breakfast on the last day of the year 2022. Benne Dose with Pudina Chutney. Dose was prepared with homemade batter and was extremely tasty. I was using Dappa-akki for preparing Dose, however today I used Kusuballakki for preparing the batter.

Saying Goodbye to 2022, welcoming New Year 2023 with an extremely extravaganza dinner that would make someone repent for running away from me and leaving me all by myself.
Aaloogadde Upperi, Paneer Cutlet, served with homemade Tomato sauce, Palak Paneer, Coconut milk-Peas rice prepared with Basumati Akki, Strawberry juice and Majjige prepared with homemade Mosaru and Ginger juice and salt. Paneer was homemade prepared with Nandini Milk and I used Apple Cider Vinegar to make the Paneer.

A wholesome meal in New Year 2023. Tilli-hunse-saaru, Tondekaayipalya, MalabarSpinach-Knolkhol Palya, Sabsigesopputovve, Anna, Fresho Tuppa and Mosaru. Saaru was prepared with freshly made Saarinapudi.

Breakfast was Dose with Baaledindina palya and Benne.

Beautiful and very sweet Carrot-Halwa prepared with homemade Khova.

Grand Dumrot prepared with Boodgumbalakaayi and Khova, garnished with Raisins and Cashews.

Saagu prepared with Suvarnagadde and Knol-Khol, Brown Rice and White Rice cooked together, Tuppa and Majjige.

Sankranthi Festival lunch, Hesarubele & Kadalebele Kosambari, Sihi Huggi, Kharada Huggi, Jamoon prepared with homemade Paneer and Khova immersed in Saffron Sugar Syrup and Mosaru. The Jamoon had pieces of Badami and Pista in the center. Usually, my mother used to prepare the Jamoon with Jamoon mixes available in various brands. I learnt to make the Jamoon mix from the internet.

Methi Parata with Butter, special Menthyadasoppu-Palak-Peas-Paneer Sabji and Mosaru. Paneer and Mosaru are homemade.

Boodgumbalakaayi-Majjigehuli, Maragennasinasundige, Mosaru for lunch.

Chapathi, Doddapatre Tambuli, Kadalekaalupalya, Mosaru for lunch.

Today's lunch was a new experiment with Black rice flavoured with Black salt garnished with salted Pista, Vegetable delicacy prepared with spices such as Clove, Pepper, Cinnamon, Jaayikaayi Patre, Black cardamom and jeera shallow fried in Ghee, Mosaranna and Strawberries.

Today's lunch was Uddinavade with Saaru and Mosaru, Black rice seasoned with oggarane prepared with doddapatre, Chaparadowrekaayi-hurulikaayi palya and watermelon. The vegetable stock was also served to get maximum nutritional value of the cooked food.

Ugadi festival was celebrated at home and ate Bevu-bella. Ugadi lunch was Hygreeva, Kesarihaalu, Kadalebele Kosambari, Hesarubele Kosambari, Pulav, Saaranna with Ghee, Aaloogaddebonda, Aalogaddemosarubajji and Mosaranna.

Musukinjola-doddapatre pulav, hesarubele-musukinjolada salad, mosaru and mango.

Karnataka Legislative Assembly Election special breakfast, Kesaribath, Uppittu and Kesarihaalu. I also voted today.

Very exotic meals for dinner that is first of its kind in the entire world. Black rice cooked with black salt, Tovve, Bendekaayipalya and Doddapatre-Tambooli. The water of cooked rice served with teaspoon of honey.

Navane uppitu prepared with fried badam served with papads and homemade mosaru.

Mosaranna prepared with oggarane and served with uppinakaayi and juice.

Boiled broccoli and sauted with homemade butter and blacksalt until it was slightly burnt. Bread toast prepared with homemade butter and Amul Cheese served with lettuce.

Today I harvested Sweet-potato grown in my balcony. I remember my mother boiling the sweet potato and she would be sitting in the hall and telling me to take the boiled sweet potato and eat it. Oh Amma god was cruel to you and Daddy. I miss you both very much. My parents were divine beings not just human beings.

Today's envious dinner was special vegetable curry, ghee rice, toordal soup prepared with sweet potato leaves I plucked from my balcony. The tomato for the curry also was harvested from the balcony. I prepared my own garam masala, badam paste and cashew paste. I cut big chunks of potato, deep fried them, boiled the broccoli stalk and added to the curry. Ghee rice had raisins. This dinner would surpass dishes prepared in any of the best hotels in India and I am proud of the sanskara I imbibed from my great parents.

I was speaking to a relative of my father and she reminded of how butter can be extracted from curds shaking in a bottle. Iremembered how my mother used to churn out butter from curds shaking it in a ghee bottle. From few days I had collected cream and curds in a bottle and had been shaking it regularly and placed in fridge. Today I found all the liquid portion of the churned curds had settled below and the almost entire bottle was filled with thick butter. I collected the homemade butter in a cup.