Jeep trails to Coorg

Jeep trails coorg 12th and 13th October 2019

Organized by Bangalore Jeep Club(BJC)

We embarked on our journey to be part of jeep trail to Coorg at 5.30 am to catch up with fellow jeepers at Dhruvathare restaurant on Bangalore - Mangalore highway about 145 kms from our place. After taking a few pictures of our Jeeps and spending some time talking to each other, we had a delicious breakfast buying coupons at the first floor.

 

Mr. Nikhil Jaspal, the FCA trail boss briefed us after our breakfast.The briefing gave details about the trail route, position of crew members, sweep cars and a car with a one-man shutter-bug called Abhishek armed with his drone and a simple mobile phone. 

Narayan who loves his black Jeep Compass is a compulsive house keeping guy with an eye for detail, started giving the JC a good dusting and this prompted me to take out my make-up kit for a last minute touch with the lipstick!! Big boss Jaspal with an eye of a hawk did not miss this sight !! 

At about 9.30am the trial was flagged off.

We took state highway via Arakalagudu and Holenarasipura and reached Kasaragali homestay for lunch. We were welcomed by a cup of refreshing kaffir lime juice. It was time to get introduced to all the fellow Jeepers, many like us their first trail and some seasoned trail veterans. While each one gave a brief introduction, there was hunger pangs for many as it was past 1.30pm

But luch had to wait for a group photograph. Ignoring the blazing sun, as a family, everyone stood for the moment. And then finally, the the lunch bell sounded and all made a bee-line. When one is hungry, everything taste so good. Isn't it?

Then we headed towards our first off road driving towards Patla hills, a trailer of  what was to come the next day. No fuss for the Jeep, just consumed the dirt track like "makhan" to reach the top of Patla Hill. A breathtaking view of the valley on all sides from the top and engulfing clouds was an exhilarating experience. All the mobiles and cameras were busy capturing the exquisite lush scenery.

Reluctantly we drove down after spending some time there and headed towards Bisle Ghat viewpoint which was equally mesmerizing.

We then drove to our homestay Jagate Mist for a much needed break and were welcomed with piping hot coffee.

The event for the evening was a campfire dinner and party time. The night that followed was one of the trail highlights. We celebrated Narayan's birthday and were overwhelmed with the arrangements from a beautiful cake to dedicating a lovely evening to him.

We both felt  blessed, amongst our extended family of enthusiastic Jeepers. The warmth and affection from our fellow Jeepers and their families was heartwarming. We sang, danced and had fun. A simple setting under a starlit sky, quaint atmosphere, a brilliant campfire, the fog slowly coming down, and picturesque pale-yellow moon made the dinner heavenly. It will be etched as a beautiful, ethereal night in our memory for years to come.

We drove back to Jagate Mist home stay at about 10.45 pm, the rooms were comfortable, and we had a good overnight stay.

Waking up to the fresh earthy, muddy smell of rain and a bright day, I spent some time in the property taking pictures of the two friendly puppies who posed for my camera, wagging their tails. The surrounding was quite beautiful facing a mountain, the trees and plants all around. We checked out of our room and headed towards Kasaragali homestay for breakfast.  Yet again a splendid spread, good food and finished with coffee from the gardens. This is Jeep Life! Good friends, families, simple but loving food, great camaraderie and a great machine - The Jeep.

While a group of Jeepers went nearby for a photo shoot, we spent a little time in Kasaragali homestay meandering a small patch of paddy field, the plain lawns on a bright sunny day, a photographer’s paradise!

At about 9.45 we all left for our 2^nd days adventure, off-roading to Mandalpatti. On the way we had a small break in a bridge above a small stream making the entire ambience beautiful.

The Mandalpatti trail was quite challenging but doable. After all, the limiting factor was not the machine but the mind of the driver. Narayan was enjoying the tough drive. We reached the first level where other Jeepers have parked their Jeeps. Two 4x4 and one 4x2 Jeepers went further to the top of the Mandalpatti peak.  Spending some time, we drove back giving way to commercial jeeps and motorbikes.

We reached the downhill and waited for others to join. For lunch, catering service was organized by Bala. It was really a very sunny afternoon, temperature raising up and 2.15pm on the clock. The caterer suggested a beautiful location nearby stream. Once everyone reached downhill, we headed towards the stream. Carrying and helping the caterer, we trekked on the large and small rocks, shaped oval, round, by the banks of the river stream and each one found a rock to rest their bottom and settle for lunch. Hot steaming delicious food was served in eco friendly palm plates.

 

After lunch, I went and dipped my legs in the stream water, the cool refreshing water took away all the tiredness of a thrilling drive.Tiny mud colored fish playfully pecked my  feet giving me a foot spa in the mountain stream. Sitting on a rock, enjoying the nature, lost in the splendid surroundings, we family of Jeepers spent a memorable afternoon.

It was time for us to bid goodbye. A quick briefing by the crew and we started our walk towards our Jeeps, a sense of fulfillment and gratification engulfing each one. We thoroughly enjoyed the warmth, affection and brotherhood of the Jeeper's family. We wish to thank every member of the Jeep family who made this event possible. Look forward to many more weekends with such vibrant and enthusiastic team. Our special thanks to Bala, Anil, Amritha and Nikhil Jaspal. We appreciate Abhishek who took all the pain to capture the beautiful moments of Jeep trails.

Signing off

Jayanthi Narayan

Bangalore

Aloo dum Biriyani

Biriyani is a one pot meal which requires many steps, right from cooking the basmathi rice, making gravy masala, roasting vegetables, adding curd or coconut milk, then final touch adding caramelised baby onions.

Today morning I made aloo dum biriyani, I will explain to you step by step process and tips and teniques used for make delicious, flavourful, aromatic and tasty biriyani at home.

I have  used potatoes, you can substitute with mixed vegetables or choice of your ingredients. The basic steps remains the same.

Aloo dum biriyani

1 cup basmathi rice
3 medium sized potatoes, washed peeled and cubed.

Whole spices to be boiled with basmathi rice

1 inch long cinnamon stick
4 clove
1 badi elachi
2 small green elachi
1 star annise
1 tsp jeera
10 peppercorns
2 Bay leaves
1/2 tso dalt
1 lemon extract
1/2 tsp ghee

For the ground masala in which we will add roasted potatoes

2 medium sized onions
100 grams shallots, peeled and thinly sliced
1 small bunch hara dhaniya or coriander leaves, washed and chopped
A few mint/pudina leaves
A few green chilli leaves
4 green chillies
5 to 6 garlic pods
1 inch long grated ginger
1/3 cup curd

For frying in ghee

1/2 tsp jeera
1/2 inch cinnamon stick
1 badi elachi
2 green elachi
1bay leaf
1 tablespoon ghee

10 almonds crushed /cashew nuts broken

Method

*Wash and keep aside basmathi rice for about 20 minutes, if you wish you can soak it and then drain after 20 minutes.

* In a large bowl pour water, bring to boil, add all the ingredients to be boiled with rice, add basmathi rice and cook till the basmathi rice is 90%done, drain water, spread it in a large tray. This will help the rice grains to be separate from each other.

*Wash, peel and chop potatoes, in a thick bottomed pan pour ghee or oil and roast potatoes by adding a little salt until golden crispy and well cooked. Keep aside.

*Boil green peas, cook cauliflower or steam, keep aside.

*Grind coriander, pudina, chilli leaves, onion, tomato, green chillies, ginger, garlic and grind by adding curd.

*In a preheated pan pour ghee, add cinnamon, badi elachi, green elachi, bay leaves, jeera, once it release aromatic flavour, add ground gravy masalas. Cook until oil or ghee separate. In this add roasted potatoes, boiled peas, cooked cauliflower florets and mix well, coat the masalas on the vegetables. Add a little salt, After about 5 minutes. Off the stove.

*In one small pan fry cashew nuts or almonds until crispy.

*We are now going to layer the ingredients one by one, pour 1 teaspoon ghee on a preheated pan spread Aloo dum gravy first layer, then a layer of basmathi rice and then a few roasted almonds, repeat the process till all the cooked basmathi rice, aloo dum and almonds get over.

* Keep the flame very low and cook further for about 15 minutes.

* Check the top layer of basmathi rice, it would have become curvy when the biriyani is well cooked, garnish with caramelised shallots and hara dhaniya. Serve with boondi raitha or choice of your raitha.

*I am sure you will make this dish again and again as your friends and family is going to love the aromatic dum biriyani. Happy cooking!

Ennai kathrikay (fried aubergine in peanut gravy)

Fried aubergine in peanut gravy /Ennai kathrikay is a delicious and simple dish which I love to make.

Ennai Kathrikay 

Ingredients 

10 stripped brinjals/baingan /aubergine 

1/2 tsp turmeric 

Salt as required 

For the gravy

1 tsp coriander whole 

1 tsp jeera whole 

3 tablespoon peanuts

2 tablespoon grated coconut 

A pinch of heeng 

1 tsp Broken black urad dal

2 tsp chana dal

2 green chillies 

4 dry red chillies  

A small gooseberry sized tamarind 

A few Curry leaves 

1/2 tsp Black til(ellu) 

1 tsp peanut oil for roasting the above ingredients. 

Method 

*The striped brinjals are slit into four and shallow fried in peanut oil.

*For the masala


*In a preheated kadai dry roast the masalas and grind to a coarse paste by adding sufficient water.

*Pour into the same kadai add a cup of boiled water, bring to boil add fried brinjals one by one and coat each of them with the gravy, adjust salt, garnish with coriander leaves and serve hot with phulkas or rice.

Pahadi paneer tikka (Paneer and potato skewers)

Thinking about evening snack for Aru is a bit exciting. She enjoys a variety of Asian and Indian cuisine. Playing with colours, different textures and techniques in cooking is something she loves. So I get to experiment with food.

I was really interested to try a dish posted by Sid at chefatlarge.

So here is the outcome of my version of the dish which is wholesome, delicious and soulful.

Pahadi paneer tikka

200 grams paneer
1 green bell pepper
1 large tomato
2 medium sized potatoes (boiled and peeled)
1 tsp jeera powder
1 tsp dhaniya powder
1/2 kashmiri chilli powder
1/2 tsp crushed pepper
1 tsp turmeric powder
1/2 tsp salt
2 tablespoon maida
1 tsp chat masala
1/4 tsp garam masala
A pinch of heeng
2 tablespoon curd/yogurt
1 tablespoon chopped coriander leaves

Method

*Wash and cut bell pepper and tomato into 8 pieces

*Paneer, cut into 16 cubes.

* Boiled and peeled potatoes each cut into 8 pieces, shallow fry in oil until golden brown and keep aside.

* In a clean bowl add all the vegetables, paneer except potatoes. Add all the dry masalas, maida, curd and mix well. Be gentle while mixing, we want our paneer and vegetables to be well coated with all the masalas.

* Leave it for marination. I left it for about 2 hours.

*In a preheated tawa or kadai pour peanut Oil or ghee, add marinated vegetables and paneer, allow it to cook in medium to low flame for about 5 minutes.

*Towards the end add roasted potatoes and gently mix in. Off stove, let it reach bearable temperature.

*Place about 4 to 5 skewers and arrange vegetables and paneer in an order, tomato, bell pepper, potato and paneer, repeat the same order in all the skewers.

*Just before serving light the stove, in open fire carefully char the skewers for about a minute. I am sure you will love this technique and it's gives that delicate taste to paneer tikka. Garnish with coriander leaves and serve with green chillies and chutney. Its great as a starter. Yum!

*Do try, comment and share.

Rice paper rolls (Vietnamese cuisine)

We as a family love Vietnamese cuisine, living in Vietnam for over a decade, we have developed a liking for their cuisine and flavours. 

Aru is very fond of Vietnamese spring rolls or in simple terms rice paper rolls. This version needs less oil, as we shallow fry the well folded rice paper rolls. 

Here is the recipe :

Rice paper rolls (Vietnamese)

10 rice paper  (wet in cold water for 15 seconds each)

For the filling

2 eggs

1 grated carrot

1 medium sized onion finely chopped

1/2 inch ginger grated

5 to 6 pods of garlic crushed

2 table spoon of raw papaya sabzi ( left over from today's lunch)

1/2 tsp of black pepper hand crushed

1/4 tsp salt

2 tablespoon basil roughly chopped

1 tsp sesame oil

Method

* Make the filling ready.

* Wash, peel and thinly slice onion, garlic and ginger.

*Wash, peel and grate carrot

*Wash and roughly chop basil

*Break the eggs and beat it and keep aside.

*In a preheated kadai pour oil, add chopped garlic, onion and ginger, cook for a while or until onion caramelise.

* Now add grated carrot, basil and beaten eggs.

* Reduce the flame, let the eggs blend well with other vegetables, add raw papaya subzi, now add pepper powder, adjust salt. Off stove.

* Wash hands and place a large bowl filled with cold water, carefully place rice paper, dip it for about 15 seconds. Remove and place it on a wooden cutting board.

* Almost in the edges fill a tablespoon of filling, start rolling the rice paper. One fold, and then fold sides, keep rolling, finally finish it by folding the extra paper in the sides.

* Repeat the process, wet rice paper, fill a teaspoon until all the filling is carefully rolled.

* Make sure you don't allow them to touch each other, they may get stuck to each other like siamese twins!!

* In a flat pan pour sesame oil 2 tablespoon, carefully place each rice paper rolls, remember without touching each other!

* Let them turn into a crispy rice roll, flip both sides using chopsticks, if you are not familiar using a chopstick use a flat spatula and carefully flip. But be gentle, we don't want our rice paper rolls to break, don't we?

* Arrange them on a serving plate, serve with hot and sour chilli sauce.

*I am sure you are going to love this simple rice paper rolls.

* I have served it with charred corn and ice tea. Aru just loved it. 

Tips

*You can fill and substitute the ingredients according to your choice, tofu, paneer and those who wish to fill meat use minced meat.

* Enjoy your rice paper rolls with friends and family, This is a starter which can be enjoyed with your choice of beer or wine. 

Cholar dal

Dinner we enjoyed yesterday.

Cholar dal

Chana dal, Bengali dish, it has a little jaggery, red chilli powder, heeng, turmeric, tadka masala and my favourite garlic!

The recipe is very simple, you can make this delicious dish for luchi/puri/phulkas /rice.

Cook chana dal with a 1/2 tsp turmeric, red chilli powder, heeng, salt, jeera powder foe two whistles in pressure cooker. Once done, open lid add a small piece of jaggery, let it melt.

Adjust salt.

Do a quick tadka of desi ghee, jeera, dry red chillies broken, and few garlic chopped, few curry leaves and pour it on top of the chana dal. It's yum, you will end up dipping your phulkas and puri straight from the pan!

Do try, share, comment and enjoy with your friends and family. Happy Sunday!

#chanadal
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