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Life On The Banks Of The Chambal

This post is for the nature lovers amongst us.
These are  pictures of some of the life at the Bhadrawati Safari Lodge Savti Sawaimadhopur. If you want to spend some time comuning with nature on your holiday this is the place to be!

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Jungle Babler

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Whitethroat

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Oriental Magpie Robin

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Common Sitting Area At Bhadrawati Safari Lodge

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Chambal

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A fisherman working the Chambal at daybreak

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sunrise on the Chambal

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Mandana at the common area at the Bhadrawati Safari Lodge on the Chambal

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Pampas Grass- Sunset

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parrot

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Swiss Cottages at the Bhadrawati Safari Lodge

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Pampas Grass

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Pampas Grass

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Rufous treepie

On the banks of the Chambal – An Album    

Bhadrawati Safari Lodge Sawaimadhopur

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On The Banks Of the Chambal-An Album

Sawaimadhopur, world famous for its Tiger preserve, is about two and a half hours away from Jaipur by train. Its a busy route and there are a lot of trains plying between Jaipur and Sawaimadhopur.

35 kilometers or approximately one hour drive away from the Sawaimadhopur station is the Bhadrawati Safari Lodge. It is located right on the banks of the river Chambal. It has 12 luxurious  Swiss Cottages pitched in an Amla and Guavas garden. Chirping of local birds wake you up in the morning and the sound of the Chambal water flowing over the rapids  lullaby you to sleep at night.

 

These are some pictures from a recent visit to Bhadrawati Safari Lodge located on the banks of the Chambal river.

If you decide to visit the place come prepared to ditch your diets because the food prepared here is very tasty and is made from locally grown and procured organic vegetables etc. and the chef knows his job well. Be it  vegetables or Non-vegetarian dishes or desserts all dishes are cooked in the Lodge’s kitchen and make you anticipate the next meal with great expectation.

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False Dawn

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Dawn

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Sunrise

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A Couple of White Browed Wagtails

A couple of white browed wagtails searching for biscuit crumbs near the common sitting area without any fear of humans, made a guest from Mumbai  comment that even the birds are not normal here!

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A Boat on the Parvathi river

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Pulling the motorboat out of the make shift harbour in preparation for the Alligator/ Crocodile Run in the National Chambal Gharial Sanctuary, Palighat, Ranthambhore, Sawaimadhopur.

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River Parvathi

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Raghu Raj Singh Rathore

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Alligators Sunbathing on the bank of Parvathi river

 

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Common Sitting Area

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Swimming Pool and the Swiss Cottage Area

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Dinning Area

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Owners Living Quarters

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Badminton Court

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Mustard crop near the Chambal

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A Swiss Cottage Sit out

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The Room

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Bathroom

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Bathing Area

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Swiss cottage area

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A Crocodile sunbathing on a rock in the Chambal

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Bonfire for the 31st Party

All set to welcome the new year in style at the Bhadrawati Safari Lodge, Sewti, Sawaimadhopur.

 

 

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Telescope for the star gazing enthusiast

Far from the city lights, the Sewti night sky is ideal for star gazing. So do not forget to bring your manuals! Bring your camera gear if you want to click the night sky.

 

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Sunset

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Sunset

Watch the sun go down in style with a bonfire!

Boneless Chicken In Shahi Gravy

shahi chicken

Serves: 3 Persons
Time Taken: 90 minutes
Ingredients:
300 grams Boneless Chicken
150 grams Oil
4 medium onions minced
1 inch piece of Ginger
5 TBS Fresh Milk Malai
2 heaping TSP chili powder
1 heaping TSP coriander powder
1/2 TSP Fried Cumin Powder
2 TSP (not heaping) salt
100 grams fresh Curd
25 numbers of Cashew nuts
1/4 TSP Cardamom powder
1 TBS Kewra water
Juice of Fresh 1/2 piece of Lemon
1 pinch of safron diluted in warm water.
Method:
Fry the onions till lightly brown in oil in a cooker.
Add red chili powder, coriander powder and salt with some water and cook till oil separates.
Add curd and cook till masala takes a deep red color and oil separates again.
Add boneless chicken with some water.
Cook on low flame for 30 min.
Make a thin paste of cashew nuts and ginger in a mixer and add to the cooker.
Cook for another 30 min.
Add cardamom powder, kewra water,lemon juice and safron water to the cooker and cook for 10 min. and take off the gas.
Serve with hot chapaties or boiled rice.

 

Chicken tomato masala

Serves: 2 Persons

Ingredients:

500gms Boneless Chicken

Fresh tomato puree* of 5 medium tomatoes

2  Paste of two Medium raw  onions

oil

2 Tsp (Heaping) Red chili powder

1 Tsp (Not Heaping) Dhania Powder

1/4 Tsp Haldi Powder

1 Tsp Salt

3 heaping Table spoons Curd

2 Table Spoons Garlic Paste

2 Table spoon Ginger paste

3 Table spoon Cashew Nuts

Method:

* To make fresh tomato puree boil water in a pan and put 5 tomatoes in it after scooping their eyes out and making a plus sign with a knife on the bottom of the tomatoes. after 5 minutes throw out the hot water and rinse  the tomatoes in cold water. Now peel off the skins and blend the tomatoes in a mixer.

Heat some oil in a cooker and add the fresh tomato puree. Cook till oil separates. Add the onion paste cook till oil separates. Add all the dry masalas with some water and cook till oil separates. Add curd and mix it well in hi-flame till oil separates.

Add the chicken pieces and cook on low flame for about 30 minutes.

(Take the specified amount of ginger, garlic and cashew nuts and make a paste in a mixer. Add a little water so that there are no lumps.)

Add this paste to the masala in the cooker and fry well till oil separates and the white color of the cashew paste is gone.

By now the chicken should be done. Serve hot with fresh chapaties.

 

A home for the butterflies in Jaipur

Butterfly Valley

Butterfly Valley

In an ambitious project, JDA has developed a 3800 Sq. Mts.( buffer area is 5 acres)  valley in Simriti Ban on JLN Marg, Jaipur as a habitat for 46 species of commonly found butterflies. The area, some 100 mts below JLN Marg,  has been planted with 80 varieties of big and small host plants. The area has some 900 trees and treated waste  water is regularly sprayed on them to keep the moisture in the area high.They have developed waterfalls and ponds decorated with stones brought in from Nathdwara and Haridwar. So come February you need to visit the Butterfly Valley with your camera for a date with the fast vanishing delicate creatures.

 

Butterfly valley in Simriti Ban,JLN Marg,Jaipur

Butterfly valley in Simriti Ban,JLN Marg,Jaipur

Chicken Masala In An Oven

Chicken Masala In an Oven
Serves 2 persons
Ingredients
Desi Ghee 100 gms
Oil 100 gms
Saabut Garam Masala ( 4 Doda, 1 ½ inch Dal chini, 5 Big Tej Patta, 20 Kali Mirch,
10 Cloves, 4 Small Ilaichi)
Oninons 4 large minced
Red chilie powder 2 tea spoons heaping ( or to taste)
Corriender Powder 1 tea spoons heaping( or same proportion as the red chilies)
Turmeric ½ Tea Spoon
Salt -One Tea Spoon (Not heaping) or to taste.
Sour Curd 200 gms
Garlic Paste 2 Tea Spoons
Ginger Paste 2 Tea Spoons
2 green chillies minced
2 Tea Spoons(heaping) Kachari Powder
300 grams Chicken

Heat the oil & Desi Ghee in a cooker. Add all the Saabut Gram Masala. Add the onions & fry the onions till they are brown.
Add red chilies, dhania, turmeric & salt with some water & fry till oil septrates.
Add curd.While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil. Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chilies.
Add the Garlic paste and the ginger paste & green chilies to the curry and cook some more.
Pre-heat the oven at 300 Degrees
Add Chicken to the Masala and put in a baking tray and put in the oven to cook.
Once the oil starts bubbling set the temperature to 150 degrees and cook till done.

Serve with hot chapaties.

How To Use The Leftover Roties?

Most of us live in nuclear families in urban areas in this age of modernisation so what do you do with the Roties you and your family members fail to consume at meal times? Earlier we used to feed them to the stray cows roaming in the streets. Those stray cows have been rounded up and given accommodation in Goashalas on the outskirts of the Urban areas to chew their cud in peace. Milk giving cows are expensive animals and are not allowed on the streets and are housed outside the Urban areas in Dairies any way. Not everybody has a dog. And you can not just throw away food! So only thing you can do is consume them yourself.

Here are five ways you can consume them depending on your taste.

1. Chach-Roti

Tear the Roties in little pieces and put them in a bowl and soak them in enough buttermilk so that they will be able to become soft. Add salt and red chilli to taste. If you like onions mince some and put them in the bowl and mix properly. Refrigarate the preparation before serving. It is a popular cooling delicacy in the harsh heat of Rajasthani summers. It is also perfect for people with teeth issues.

2. Anda-Roti

Here is a preparation for the egg lovers. Make preparations to cook omelettes in proportion to the leftover Roties. Put required amount of oil in a non- stick pan put a roti in the pan pour the egg mixture with salt, chilli and minced onions on the roti and cook them together in the pan so that the roti and the egg mixture meld together. A delicious preparation is prepared. Serve hot.

3. Parathas

This one, though a no, no for the calorie conscious is a very easy option to prepare. Just before sitting down for a meal fry the left over Roties in a non-stick pan like you would prepare a Paratha and they will be as good as new.
If you like your Parathas crisp, fry them on a low flame for a little while longer. If you like your Parathas soft like a roti, fry them on high flame for just a little while only. Depending on your taste you can use ordinary refined oil or desi ghee as a frying medium.

4.Churma

Finally an option for the people with a sweet tooth! Break the Roties in little pieces and grind them in a mixer. Add sugar powder and hot desi ghee to taste in the roti powder. Mix well. It can be served as a sweet dish or with fresh Dal.

Last but not the least you can always heat up the leftover Roties on open gas flame before serving. If you like them soft heat them up for a little while only on high flame but if you like them crisp heat them on low flame for a little while longer.

How To Cook ‘Kaleji’

A simple Rajasthani recipe to cook spicy, red hot, Goat or Lamb Liver Curry. Image

Serves: Two persons
Time taken to prepare: 150 minutes
Ingredients:
Goat/Lamb Liver: 300 grams
Minced Onions: Four Medium Sized
Minced Green Chili: Four
Fresh Curd: 200 grams
Oil of your choice: 200 grams
Red Chili Powder: Two Tea Spoons heaping
Green Coriander Powder: One Tea Spoon heaping
Turmeric Powder: Half a Tea Spoon
Salt: One Tea Spoon not heaping
Ginger/ Garlic Paste: 30 grams
Vinegar: Two Tea Spoons (optional)
Method:
Heat the oil in a thick bottomed pan like a pressure cooker and add the minced onions once the oil is hot. Fry the onions on low flame till their colour turns light brown. Add the Ginger/Garlic paste with a little water so that the ingredients do not burn. Add red chili powder, coriander powder, turmeric powder and salt with some water. Fry the masala on low flame till it is cooked. Turn up the flame and add the curd while stirring the mixture till it comes to boil. Add the minced green chili. Cook the mixture on low flame till the masala takes on a deep red colour. Wash the raw liver and add it to the masala with some more water and cook on low flame till the liver turns hard. Unlike other meats liver will turn hard when fully cooked. Just before taking the pan off the flame add the vinegar. Serve with hot chapaties as a full meal or it can also be served as a delicious snack with cocktails before the main meal.

CHICKEN LOVER’S RECIPE EXCHANGE

Click photo for A recipe for Chicken Curry from Rajasthan

Click photo for A recipe for Chicken curry from Rajasthan

The idea for this post was triggered by the recent news report  about thousands of chicken consumed everyday in Delhi. It got me thinking about the number of different ways we can prepare chicken for our daily consumption.

We all have a pet recipe to prepare chicken or any other food for that matter. As you know chicken is white meat and good for health. Furthermore, what we eat everyday at home is way more tastier than any dish cooked in any restaurant.

So, why not, let us share that recipe with everybody thru a post on your Blog or thru the comments section of this post.

If you have a Blog include this Post’s link in a post about a chicken recipe. ( It can be an old post also)

https://karansguesthouse.wordpress.com/2014/02/17/chicken-lovers-recipe-exchange/

& Tag the Post  #Chickenloversrecipe Exchange & post the link in the comments of this post.

If you do not have a Blog you can Post the recipe in the comments of this Post with a link of a photo posted on flickr.com

 

KEOLADEO NATIONAL PARK,BHARATPUR IN IMAGES-3

Here are some more photos from Ghana Bird Sanctuary…

 

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LORD SHIV TEMPLE IN THE SANCTUARY

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A PLAQUE DECLARING THE STATUS OF THE PARK AS A WORLD HERITAGE SITE

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PARAKEET

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BLACK SHOULDERED KITE

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COOTS

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PAINTED STORK

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BOMBAY NATURAL HISTORY SOCIETY (BNHS)