Garlic Bread

Ingredients

  • 8 slices of bread
  • 50 gm softened butter
  • 3-4 garlic cloves
  • 1 green chilli
  • A few sprigs of coriander leaves
  • Salt to taste

Method –

  1. Mash the garlic, chilli, coriander leaves in a mortar and pestle
  2. Mix the above into the softened butter and add salt
  3. Toast the bread
  4. Spread the mix onto the toasted bread and cut into triangles

Stovetop Pasta

Ingredients

  • 200 gm penne pasta
  • 2 cups milk
  • 2 cups water
  • 2 tbsp flour
  • 2 tbsp butter
  • 1/2 cup diced carrots
  • 1/2 cup diced beans
  • 1/2 cup corn kernels
  • 2 cups chopped spinach
  • 4 cubes Amul cheese
  • 1 cup mozzarella cheese
  • Salt and pepper to taste
  • Oregano
  • Chilli flakes

Method –

  • Heat the milk and water in a saucepan
  • In a wok, heat butter
  • Add the flour and sauté till raw smell goes away
  • Now, lower the heat and add the milk water mixture slowly whisking all the time so that there are no lumps
  • Add 2 cubes of grated cheese
  • Season with salt, pepper, oregano and chilli flakes. Set aside
  • In a saucepan, boil sufficient water.
  • Add salt
  • Once the water comes to a boil, add the pasta, carrots, beans and corn
  • Cook the pasta according to package instructions
  • Once the pasta is almost done, add the spinach and boil for 2 minutes
  • Drain the pasta and vegetables in a colander and add it to the white sauce
  • Mix well.
  • Add 2 cubes of grated cheese, 1 cup mozzarella cheese, chilli flakes, oregano, black pepper
  • Adjust seasoning if required
  • Now heat a griddle.
  • Reduce the flame to the minimum, place the wok on the griddle, cover with a lid and cook for 5-10 minutes till the cheese melts
  • Serve with garlic bread

Sorshe Diye Maacher Jhaal (Fish in a Spicy Mustard Sauce)

Ingredients

  • 500 gm fish, cut into pieces
  • 4 tbsp yellow mustard seeds
  • 2 tbsp black mustard seeds
  • 1 tsp ginger paste
  • 4 green chillies
  • 1 tsp turmeric powder
  • 1 tsp nigella seeds
  • Mustard oil
  • Salt to taste

Method –

  1. Soak the mustard seeds in warm water for 2 hours
  2. Grind the mustard seeds with 2 green chillies to a smooth paste. Set aside
  3. Wash and clean the fish pieces
  4. Rub salt and 1/2 tsp turmeric powder and set aside for 15 minutes
  5. In a wok, add enough mustard oil to fry the fish in batches
  6. Once the oil is smoking hot, lower the heat slightly and slide the fish pieces carefully into the hot oil
  7. Fry the fish till both sides are golden brown
  8. Remove onto absorbent paper and set aside
  9. In the same wok, add more oil if required
  10. Temper the oil with nigella seeds and 2 slit green chillies
  11. Mix the mustard paste with ginger paste and salt
  12. Lower the heat and add the mustard paste
  13. Add turmeric powder and sauté the mustard paste till oil leaves the sides
  14. Add about 2 cups of warm water and let it come to a boil
  15. Add the fish pieces and let it simmer for about 6-8 minutes
  16. Adjust the seasoning and turn off the heat
  17. Serve with steamed rice

Curd Rice

Ingredients

  • 1 cup rice
  • 1 cucumber, peeled and chopped fine
  • Salt to taste
  • 2 green chillies, chopped fine
  • 1” piece ginger, chopped fine
  • A bunch of coriander leaves, chopped fine
  • 2 cups fresh curd
  • 1/2 cup fresh milk
  • 1 carrot, peeled and grated for garnishing

For Tempering

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp urad dal
  • 2 tsp Bengal gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder
  • A few curry leaves

Method –

  • Pressure cook the rice
  • Mash the rice. Mix in the cucumber and salt
  • Heat 2 tsp oil and add all the ingredients for tempering
  • When the mustard seeds splutter, add to the rice
  • Stir in the chopped green chillies, ginger and part of the chopped coriander leaves
  • Mix well
  • Add the curd and milk
  • Mix thoroughly
  • Transfer to a serving bowl
  • Garnish with the grated carrot
  • Serve at room temperature

Bannerghatta Biological Park

We visited the Bannerghatta Biological Park. It is just 20 km from Bangalore city and it’s hard to imagine that wilderness can be so close to a crowded big city. This park is open on all days except Tuesday and the timings are from 9:30 AM to 5 PM

We took the grand safari (tiger, lion, bear and herbivore safari) on AC bus and the cost of ticket is Rs. 600 per person

On this safari, we got to drive through the forest reserve and have a close look at the wildlife.

The safari started with the Herbivore Safari. The animals found in the safari are Gaur, Sambar, Cheetal, Barking Deer, Black Buck and Nilgai. We also saw elephants and bison

The next safari was the Bear Safari

We got to see the bears at close quarters, in fact, a bear was right below the bus window

Next to come were the Lion Safari and Tiger Safari. Most of the lions were sleeping as it was mid day and I managed to get only 1 picture of lion

Saw a few tigers a few metres away from the bus

This park is definitely worth a visit if you visit Bangalore.