Spicy Mint Naan
Spicy Mint Naan 
Ingredients
1 yogurt ( 125g)
Few mint leaves
A piece of ginger
2 cloves of garlic
***
20g fresh yeast or (2 tsp dried yeast )
1 glass luke warm water.
1 tsp sugar
***
500g flour
An egg
2 green chillies (cut in circles)
Few mint leaves (chopped)
Few coriander leaves (chopped)
1 tsp onion seeds (kalonji seeds)
1 tsp salt
Method
Dilute yeast in luke warm water with 1 tsp sugar . Set aside for 15 minuites.
Blend yogurt with mint leaves , ginger & garlic.
Add diluted yeast little by little to get a stiff dough.
Mix all the ingredients & knead well.
Cover the bowl with a cloth & leave for 1or 2 hours, until it's doubled.
Spray some more flour & knead it again & make lemon sized balls.
Roll out into round shaped thick flat bread.
Sprinkle onion seed on the top & set aside to rise.
Repeat the same with the other dough balls.
*Pan Method*
Preheat non stick pan . Spread oil on it .
Cook the roll out naan.
When it puff up smear some oil .
Flip & cook the otherside.
Serve Naan with veg / non -veg curry.
*Oven Method*
Preheat oven to 200°C with baking tray inside.
Remove the baking tray & place the roll out naans.
Place it in oven for 3 min until it puff up.
Spread some ghee & place it under grill for 30 min .
Hagalakkai Gojju / Sweet Bittergourd Curry - Karnataka Special
Hagalakkai Gojju
Ingredients
1 bitter gourd
Salt
1/4 tsp turmeric powder
***
1 tsp mustard seeds
1 tsp urud dal seeds
1 tsp channa dal seeds
1 dried red chilli
Curry leaves
1 green chilli(half slit)
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp grated coconut
Salt to taste
2 tbsp oil
2 cubes jagerry
Lemon size tamarind pulp
Method
Cut, scoop out the seeds & chop bitter gourd into small cubes.
Marinate it with salt & turmeric & keep aside.
***
Soak tamarind in water & keep aside for 10 min.
Extract the juice.
Heat oil in a sauce pan.
Splutter mustard seeds, dried chilli & curry leaves.
Then fry urud dal & channa dal to light golden brown.
Add marinated bitter gourd along with green chilli & fry again.
Add all the powders & stir so that all are well mixed.
Add tamarind extract & jagerry.
Cover & cook on low fire for 10 min.
Then add grated coconut & stir .
When the sauce is reduced, remove from fire.
Garnish with cumin powder & fresh curry leaves .
Serve this tangy sauce with rice.
Raaz Aankhein Teri Frm Raaz Reboot
Movie : Raaz Reboot (2016)
Actors : Emraan Hashmi, Kriti Kharbanda & Gaurav Arora
Song : Raaz Aankhein Teri by Arijit Singh
Santuário Bom Jesús do Monte, Braga , Portugal.
Bom Jesús do Monte / Good Jesus of the Mount
The sanctuary of "Good Jesus of the Mount" is situated in Tenões , a few km away from Braga. This is one of the oldest Cathedrals in Portugal. A chapel dedicated to Holy Cross was indicated on the hilltop (116m) around 1373. The present Neo-classical church was built by Carlos Amarante in 1784. The Baroque style ziz zag stairway is quite impressive. Altogether there are 580 steps & 17 landings. The landings are decorated with fountains & statues.
The holy shrine can be reached by foot, by car or by a hydraulic funicular lift. The devoted pilgrims climb the stairs on their knees. In 2015, Pope Francis declared this church as Basilica.
Mixed Vegetable Theeyal - Onam Special
Mixed Vegetable Theeyal
Ingredients
1 tbsp coconut oil
1 cup freshly grated coconut/ dessicated coconut
1 tbsp coriader powder
1 1/2 tsp red chilli powder
2 shallots ( chopped)
****
1 big onion (chopped)
3 shallots (chopped)
2 tomatoes (chopped)
A Zuchini (cut in sticks)
2 Carrots (cut in sticks)
2 potatoes (cut in sticks)
1/2 tsp turmeric powder
Salt to taste
Lemon size tamarind pulp
Fresh curry leaves / Coriander leaves
For seasoning
1 tsp mustard seeds
1 dried red chilli
Few curry leaves
2 tbsp coconut oil
Method
Heat oil in a pan & roast coconut to golden brown along with chopped shallots.
Then add coriannder powder & red chilli powder fry for a while.
Remove from fire & set aside to cool.
Grind them to a fine paste with a little water.
Keep aside.
***
Soak tamarind in water & keep aside for 10 min.
Extract the juice.
Wash, peel & chop vegetables into sticks.
Marinate it with turmeric & salt & keep aside.
Cook the vegetables along with onion & tomatoes.
Add blended paste & along with tamarind extract.
Simmer till the vegetables are cooked. (10mn)
Add in more water to get a thin theeyal.
Remove from fire.
***
Heat oil in a sauce pan.
Splutter mustard seeds, dried chilli & curry leaves.
Add this to the prepared theeyal .
Garnish with fresh curry leaves & coriander leaves.
Serve with rice.
