swamphen occurring from the Middle East and the Indian subcontinent to southern China and northern Thailand. It used to be considered a subspecies of the purple swamphen, but was elevated to full species status in 2015;

Ingredients to make Ondelga/Brahmi Chutney 3 tbsp Grated coconut. 25-30 leaves of fresh brahmi (ondelaga sappu). 2-4 sticks of fresh cilantro. 2-3 green chillies. 2-4 tsp channa dal (kadale poppu/putani). … Continue reading →

Ingredients to make Paddu Rice – 2cups, Urad dhal-1/2cup, Avallaki – fistful. Fenugreek seeds/methi-1tsp, Salt to taste. Soda – 1/2tsp, Onion finely chopped – 1. Green chillies – 2 or … Continue reading →

Ingredients to make Rava carrot rotti 1-2 grated carrots,1 cup of grated coconut. 2-3 green chillies (or according your spice preference). 1 ½ cups of rava,1 tablespoon cumin seeds. Salt … Continue reading →

Ingredients to make Ragi mudde Ragi flour 1 cup. Water 1 and 3/4 cup. Salt to taste (optional) Directions to make Ragi mudde: 1. Mix 2 tablespoons of ragi flour … Continue reading →

Ingredients to make Akki Roti – Karnataka Style Rice flour -1 cup Onion – 2 medium size Green chilli – 2 Cumin seeds/jeera – 1 tsp Grated coconut – 3 … Continue reading →

How to prepare Onion Idli Ingredients: 200g : Prepared Idli Batter 2 numbers: Onions 2 tsp : Green Chilli paste 1 tbsp: Coriander leaves 1 tsp: Curry leaves 1 tsp: … Continue reading →

Eating on banana leaves is a custom that dates back thousands of years; however it its benefits are still relevant today. Healthy Banana leaves are packed with plant-based compounds called … Continue reading →

Trekking is combination of hiking and walking activity in which people take multi-days trips in rural, undeveloped area. In another words, Trekking is making a journey/trip on foot, especially to … Continue reading →