When life gives you ash gourd, make petha
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When life gives you ash gourd, make petha
At a press meet convened by Member of Legislative Assembly (MLA) Araga Jnanendra of Thirthahalli, a town on the banks of the Tungabhadra, petha was served. And thereby hangs a tale.
The delicacy that is known to the world as Agre ka petha, is made from ash gourd (known locally as kumbalakai). The sweet is usually made in the North of India, far away from Thirthahalli, but barely a week ago, out of sheer desperation, it began to be made right here. A week ago, Shashank Hegde, also from Thirthahalli, put out an impassioned plea on social media. The 35-year-old posted how farmers had cultivated 2,000 tonnes of ash gourd that should have found its way into Agre ka petha. But with the lockdown, they were left holding the gourd.
Warm Welcome Juice by Mallika Badrinath
Ingredients
White pumpkin: 400 gms
Cucumber: one or two
Carrots: one or two
Tomato
Ginger: an inch-long piece
Apple: 1
Celery: (optional)
Karpooravalli leaves: (optional)
Salt, white pepper
Just a drizzle of honey
Method
Wash, peel, de-seed and chop the vegetables. Add them to the juicer or mixer. First put in the ginger and celery. Add the karpooravalli leaves if you enjoy the taste it lends. Add the rest of the vegetables and grind. Do not add water. Strain, add white pepper and salt and very little honey. Your nutrition-packed juice is ready.
MLA Jnanendra, industrialist Kuntolli Vishwanath, tehsildar Sripadh and president of the Agricultural Produce Market Committee HR Mahabalesh, along with the Horticulture Department, and Shashank’s Hingaara Foundation, swung into action to help the farmers.
“Someone from Delhi suggested that instead of trying to transport trucks of ash gourd to Delhi, why not make the petha right here? It was not that complicated to make,” and so the Thirthahalli petha was born, says Shashank.
Ash Gourd Minestrone by Chef Bakshish Dean
Ingredients
Ash Gourd: 1 cup (150gm), 1/2” dices
Olive Oil: 3 tbsp (you can also use gingelly oil)
Garlic: 4 cloves, sliced thick
Onion: 1/4 cup (30gm), 1/2-inch dices
Carrot: 1/4 cup (30gm), 1/2” flat dices
Bell Peppers: 1/2 cup (50gm), 1/2” flat dices
Cabbage: 1/2 cup (40gm), 1/2” flat dices
Spinach: 1/2 cup (40gm), 1/2” flat dices
Parmesan Rind: 2/3” piece (optional)
Pasta (short): 4 tbsp (40gm), dry
Chickpeas: 3/4 cup (120gm), boiled
Chickpea water: 2 cups (400ml)
Water: 2 cups
Salt: 1 1/2 tsp (to taste)
Pepper: 1/2 tsp, freshly ground
Pesto: 3 tbsp (45gm)
Method
In a heavy bottom pan, over medium heat, add the sliced garlic, followed by the vegetables, except spinach, mix well and cook covered for 3 minutes.
Add the Parmesan rind, chickpeas, chickpea water, water, pasta, salt and pepper, mix well, allow it to come to a boil, cover and simmer gently for 8-10 minutes, stir every 3/4 minutes.
Add spinach, mix in well and simmer for another 4-5 minutes.
Check doneness of vegetables and pasta, and seasoning.
Finish the soup with Coriander Cashew Pesto.
Pour in portion bowls and garnish with grated Parmesan cheese (any good hard cheese can be used in this soup) and a drizzle of olive oil.
This is a hearty soup, which if complimented with some good rustic toasted buttered bread, can turn into a fantastic meal!
Many hours of YouTube and consultations later, 39-year-old Kuntolli Vishwanath set his people to work and the first lot of pethas was made. Vishwanath, a mechanical engineer, also owns a food processing unit. His company is a pioneer and holds a patent for arecanut dehuskers.
“My company exists, thanks to farmers. I had to do something to pull them out of trouble. When the district administration approached me, I readied a sample in 24 hours but it was not perfect. YouTube instructions are not the most accurate and we got it 60% right,” he laughs.
So Vishwanath turned to Suresh Bhatt, who has been making sweets for weddings and other functions for 30 years. Suresh pointed out where they were going wrong. Now Vishwanath has around eight to 10 women working on the petha. “At the moment, we are manually cutting two tonnes of the gourd. Our target is 10-15 tonnes once the machines take over. We are learning by trial-and-error. I have tasted the pethas but had no idea they were made from gourds grown in my region,” says Vishwanath.
The process from start to finish takes 72 hours and needs precision. “The gourd is cut, washed, soaked in lime for several hours, then again thoroughly washed and boiled.” The sugar syrup is made to just the right consistency. The sugared pieces have to dry. “We cannot keep them out as even a drop of water will lead to fungus.”
Vishwanath is buying ash gourd from farmers in need of sales within 10-15 kilometres radius from here. “They have no money to harvest, or transport… I am reaching out to them.”
But just making pethas does not solve the problem. One is unsure how much of it will sell, and 2,000 tonnes cannot all be converted into the sweet. So they are working on a marketing campaign. “We plan to send ash gourds to Bengaluru. I have spoken to contacts at various apartment blocks and gated communities.”
They have requested residents to buy the ash gourds and distribute them to anyone who is struggling to put food on the table.
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A journey into New Year’s With Trippy Wheels
This New Year’s, it’s time to bring out your adventure side and explore the wilderness within you. s is organizing a New Year’s pool trip from Bangalore – Agumbe – Gokarna. Karnataka has the best of two worlds to offer and we want it all to bid adieu to 2018 while we welcome the New Year of 2019. Trippin’ in the woods to tappin’ it out on the beach, we have all the fantasies of a wanderer covered in this 4 days’ New Year trip. Come join us and embark on A Journey into New Year’s with Trippy Wheels.
28th
Set off on the caravan towards Agumbe together with all the trippers.
Pickup point: NIFT college, HSR Layout.
Pickup time: 21:00.
29th
Reach Hingaara stay in Agumbe early morning. Freshen up and a day filled with activities awaits you. From exploring the local flora and fauna to relishing Malnad food, Hingaara stay offers it all. Natural jacuzzi waterfalls, trekking spots or just spending time around the 350 years old Heritage house of Hingaara, the day will fly by before we realize. At night we will set up camp with our caravans and tents close to a lake in the wild. We shall dance and sing together under the open skies, exchange stories by the fire while cooking some scrumptious hot food. We will end the day by sleeping in mother nature’s cradle.
30th & 31st
We wake-up and chase the sunrise in the hills of Agumbe, have a cup of garam garam chai and off we go to Gokarna. Roadtrip from Agumbe to Gokarna is picturesque. There is plenty opportunity for a photo shoot along the way with serene beaches and palm grooves as our backdrops. Pose away and give your inner superstar a chance to shine!
Reaching Gokarna by sunset time, there is no other place like our basecamp to watch the sun go down the majestic Arabian Sea. Our campsite here is on a cliff overlooking the Gokarna beach. Gokarna has many treks, beautiful beaches to visit, temples and an old town which has many little beautiful things to discover. We have nothing planned in Gokarna. Instead, we will discuss among the group and decide what to do for the day.
Before we know it, we will be dancing to the tunes for New Year’s Eve party. Celebrating with bonfire, music, good food, a sound of waves and the moonlight will surely be a party to remember!!
With this, we are close the end of our epic 4 days Caravan trip and we leave to Bangalore after everyone is rested well.
Adult price – 12,499/-
Kids price – 9,999/-
Price includes;
Caravan rental, fuel, driver allowance, stay and food!
Read more at: www.trippywheels.com/
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