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Shree Kukke Subramanya Temple: Kukke Subramanya (Tulu and Kannada Kukke Subramanya ) is a Hindu temple located in the village of Subramanya, Karnataka Here Kartikeya is worshipped as Subramanya, lord of all serpents. The epics relate that the divine serpent Vasuki and other serpents found refuge under Subramanya when threatened by the Garuda. About the Place: Kukke lapped in the luxurious abundance of the beauty of the nature the village of Subramanya lies in the Sullia Taluk in Dakshina Kannada with a sanctity which very few places can boast of. The temple is situated in the heart of the village. Nature reveals herself in all her unhidden beauty in the rivers, forests and mountains which the temples is surrounded by. It is about a 105 km from Mangalore and can be easily reached by train,buses or taxis. Subramanya used to be called as Kukke Pattana in the past. In the 'Shankara Vijaya' Anandagiri observes that Sri Shankaracharya camped here for a few days

Nanjangud Nanjangud ( Kannada: ನಂಜನಗೂಡು ) is a town in Mysore district in the Indian state of Karnataka. Nanjangud lies on the banks of the river Kapila (Kabini), 23 km from the city of Mysore. Nanjangud is famous for Srikanteshwara Temple. Nanjangud is also called "Dakshina Kashi" (southern Kashi). This city is also famous for a variety of banana grown in the region, the Nanjanagoodu rasabale. Origin of the name: The Srikanteshwara Temple at Nanjangud is dedicated to the Hindu supreme deity Shiva, also called Sri Nanjundeshwara, ("The Lord who drank poison") to save the earth.[2] In Hindu mythology, the Gods and demons churned the ocean in search of the ambrosia. During this churning, poison emanated first, followed by ambrosia. To prevent the poison from spreading across the universe, Shiva drank it. His consort Parvati then held his throat tightly to prevent the poison from spreading to the rest of his body. The poison remained in his throat, ma

Andhra Special - Guthi Vankaya Kura (Brinjal Curry) Ingredients ·         8-10 Vankayalu (Brinjal) ·         1 Chinta Pandu Pulus (Tamarind Pulp) - big lemon size ·         1 cup Onions - sliced thin and 1/2 cup - chopped finely. ·         4-5 Fresh Red Chili’s -  dry  - roast and ground ·         4 tablespoons Raw Peanuts ·         2 tablespoons Sesame seeds (Til seeds) ·         3 tablespoons Fresh coconut ·         1 and 1/2 tablespoons Coriander seeds ·         1 teaspoon Cumin seeds ·         2 Cardamom (Pods /Seeds) ·         6 Garlic ·         1 tablespoon Chana dal (Bengal Gram Dal) Cooking oil , as required 2 Bay leaf (Biriyani Leaf) 1 teaspoon Cumin seeds 1 sprig Curry leaves Cooking Method:   1. To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis. Slit them twice diagonally 3/4 th long such that you do not disturb