Saras and her holy cow

Saras bought some butter

But the butter was no better

Since it was a bit bitter

She thought she ought to make

Some delicious butter

To make the bitter butter a lot better

So she ran to her farm

And asked her holy cow

I want to use the bestest butter

And sleep aaraam

Oh Ramaa Ram my dear cow, tell me how

So Ramaa Ram “moo”d

Feed me the best

Gimme lot of rest

Just so my mood is always at its best

Now you milk me

Leave half for my calf

Then to you, with love

I shall gift the rest half

Don’t drink it all with your better half!

Boil and boil high this half, let it cool

That cream on top, don’t throw it

Lest you be called a fool

In a cup, collect the cream

Just for a week, that should do.

Wanna know how this cream can make your dream turn true?

Read me full @ How to make butter and ghee

How to make Butter and Ghee

PC: Mrs. Saraswathi 

Ingredients

Cream of cow’s milk   1 cup

Curd                            2 tsps

Directions

Boil milk and let it cool. Save the cream that forms on top in a cup every day for a week. Add a spoon of curd either on day 1 of collection itself as Shyla says. You can also add at the end when the cup is full and leave it overnight for cream to curdle as Saraswathi says. However Champaka Mami says “keep adding a tsp at intervals during the whole duration of collection and also mix it well with the cream each time”.

Whip the curdled cream to make butter.

Options for whipping curdled cream:

Use cake whipper / Tupperware Quick Shake / Churning machine with a simple motor and churner / Mixie

Once butter is formed, separate it out from the buttermilk. Store it to make ghee.

Use the buttermilk that remains to make buttermilk dosa. Don’t forget to top the dosa with this fresh and healthy butter!

How to make ghee out of this butter….shall we reserve that for later J

Melt butter in a pan. While boiling it forms 3 layers. A foamy layer that tops the 3, milk solids that settle at the bottom and the buttery layer in between. Wait for this layer to turn golden and fragrant. To check its colour keep pushing the top foamy layer sidewards. Once done, slide the topmost layer to a bowl, wait for the rest to settle in the saucepan. After a minute or so, pass the central golden liquid ghee layer through a strainer into an absolutely clean dry glass jar.

Tete – a – Tete:

Ingredients that can be added while melting butter:

Curry leaves + salt - “Amma used to add” says my sister Shyla)

Betel leaves + salt - says Smt. Champaka, septuagenarian lady and aunt of my dear friends Deepak  and Deepika Dorai. 1 or 2 crystals of salt to be added while it is boiling to prevent the liquid from raising too much and overflowing. 1 whole betel leaf to be slided slowly at the end of boiling.

Curry leaves + Methi seeds – “add at the beginning of boiling” says my dear friend Saraswathi Maiya)

Cardamom - adds another friend of mine
"In my hometown Yadgiri, they dry stalks of methi leaves and add it at the end stage of boiling" says my tailor mate Muthamma
"Add equal quantity of water to milk and boil till quantity reduces to half. Let it cool. Automatically the top cream will be thick" says Smt. Vijaya Murthy

Recipe Contributors: Saraswathi Maiya, Smt. Champaka and Shyla H Rao

Septuagenarian Smt. Champaka Mami

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Ms. Muthamma my tailor mate

Golden Jubilee - Dept. of Architecture, UVCE, Bengaluru

Nov 18^th 2017

After many a yawn yest’ night, at the dot of dawn this morn’ with the rise of Lord Sun’s….light raying bright and we wake up turning right, we The Alumni of Dept. of Arch. UVCE  are all set to celebrate this Golden Jubilee Day’s delight.

While we The Alumni Brigade march close to the mall of the Orion kind, opening the Gateway of Brigade brand, tip top toeing into the hall of the Grand Sheraton kind, probably grouping ourselves  into “classes” of the age old find, to share fond memories of life and laughter, conceptual  design studies and their slaughter ! (“tear these sheets and start afresh” – standard quotes of Jaisim and Kanade fame !!), assignments then progressed into projects now, grades then graduated now to tricks of trade in the real estate “Look, it’s all about money, honey”. Oops, whatta state of survival, sand ain’t it for Mom n Dad?! Classmates then turned to professional peers now…Lo! Oh so long journey from then to now that we traverse today…

Here is my minute tribute (on behalf of all alumni) to our Professor Dr. Pushpa Dravid (mother of The Wall of Indian Cricket, Rahul Dravid)

My Sketch of Mighty Arty “PD” Ma’am with yeh look it’s me! J  – Charcoal on Paper

And on a more personal note, my tiny tribute to Ar. Harsha Komarlu (one among  1^st batch students to be felicitated today) with whom I was associated as a Practising Architect for a sweet n short term willed perhaps by The Lord to earn sweeter n longer lifetime benefits! 

My Sketch of KVH - Charcoal on Paper

MUNG BEAN (GREEN GRAM) DOSA

Come breakfast time….do you feel taut with tension? Bring it to nought…with sweet n soft, gentle n green marble like mung. A few grams of this marble is all you need. Rest assured, your stress will be…arrre…arrested already! Punch yourself with a pack of proteins, watch your nourished skin glowing! Dispel the toxins, shed those calories, fill yourself with folate (Star Vit of Mung) it’s never too late….all of these without wilting your wallet.

Those grams of green…want to eat them raw or cooked, sprouted or unsprouted, dash them on desserts or sip on soup? Take your pick. While choices are endless, Mangala’s Potluck offers you a recipe where Green Gram or Mung Bean is used raw but soaked (wanna sprout…go ahead) and then ground to a batter with other ingredients listed right below  to make a delicious dish called Dosa!. A super healthy wholesome recipe without pinching your purse. Ask for more…did you?

Dish type: South Indian Breakfast 

Soaking time: 5 hours

Grinding time: 15 min

Fermenting time: not required

Yield: 1 litre (approx.)

Ingredients

Mung bean                  250 gms (sprouted mung beans are also fine)

Rice                             1 fistful

Coriander seeds          1 tsp

Cumin seeds                ½ tsp

Green chilly                 1 or 2 nos.

White chilly                 4 nos. (grown in North Karnataka)

Ginger                         1” piece

Salt                              1 tsp approx.

Coriander leaves         1 cup

Directions

Soak rice and green gram in water together for 5 hours.

Grind both along with all other ingredients (except salt and coriander leaves) in grinder or mixie.

Keep adding little quantities of water and stir the batter at intervals. Lesser water is better to get smoother batter.

The batter keeps sticking to the sides of the grinder/mixie. Keep clearing the sides off the batter by pushing the batter towards the centre.

Let the grinding continue till the texture of batter becomes smooth.

Transfer it to a vessel. This batter will be quite thick since only small quantities of water will be used for grinding. Add required quantity of water to get the correct consistency of batter.

Now add salt and thoroughly washed and chopped fresh coriander leaves. Mix well.

Mung Bean Dosa Batter is now ready.

To prepare dosa, heat a non stick pan/tava. Sprinkle little water on the tava and let it evaporate. Now pour a ladleful of batter on the tava in a circular pattern starting outwards and filling it towards inside of the circle. Pour ½ a tsp of oil or ghee all around the batter and on top. Cover with a lid for a minute or so. Remove the lid. When the batter looks cooked and the edges are turning crisp and brown, flip upside down to cook the other side. Let it cook for a few seconds. Now transfer it to a plate.

Mung bean dosa is ready. Preferred side dish: Coconut chutney

Tete - a - Tete

Fine chopped onions, dil, grated carrot may also be added to the batter for added nutrition and taste.

Having High Blood Pressure? Try this simple remedy: Boil water in a bowl first thing in the morning. Put 2 to 3 tbsps of mung bean in it. Switch off the flame. Let it stand till it is cool enough to drink. Drain the water and drink it. Repeat this 2 or 3 times a day by adding boiling water to the same mung beans. In the evening, consume the broth and the beans.

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog