livinginbengaluru

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Decathlon Bangalore

Decathlon

Decathlon is a retail sports shop where you can find all sorts of sports products. Decathlon has aound 64 branches in India, currently. This place has most of the sports products of high quality for young and old.

Note: This is not a sponsored post. Just sharing my experience here.

 

Decathlon Anubhava

We go to Decathlon Anubhava frequently, which is on the airport road, around  19kms from Hebbal flyover for shopping since my husband is very enthusiastic sportsman. He participates in most of the 10k runs held in Bengaluru. He also swims for around half an hour everyday. That makes him shop for what he needs and Decathlon is the right place to get all the stuff. You can also try out before buying your stuff.

Here is a video where you'll find an overall view inside Decathlon



My biggest challenge when we go out, are my two little one's. Wherever we go I need to keep a constant watch on them. Secondly, I need to keep them entertained, so that they do not start throwing tantrums. This is a place where I can shop as well as keep my kids entertained throughout.
Most section of sports, whether it's cycling, gym, running or skating there are trial or test zones where you can test your skills and try out the gear before buying it.
Decathlon Anubhava

Clothing

Decathlon has a good collection of clothing for most of the sports including water sports and adventure sports. One can find clothing even for exercising and yoga. This includes clothing for men and women. There are cute clothing sets for kids too. You can buy swimsuits for your kids here. The price starts at Rs. 299.

 

Shoes

The shoe collection starts at Rs.499 during clearance sale. There are good shoes for every sport. I bought a running shoe for Rs.1999 and just love the fit. There are shoes for men, women and kids too for different sports. The roller skates for kids are worth a try and a buy.

 

Sports Gear

All types of sports gear is available here including fishing hooks, kayaking boats, skate board, and accessories for most of the sports.

 

Day spent at Decathlon

One can spend a whole day at Decathlon even with kids.
  • Cycling section has a lot of cycles for trial. There are also small cycles for kids, geared bicycles, mountain bikes.
  • Gym section has most of the gym equipment's for trial and there are also baby gym equipment's like trampoline and tunnels.
  • You can try your golf skills at the mini golf course, a flat one and another with a little variation.
  • Table tennis table is also setup and you can try playing for sometime. There is also a mini TT table.
  • Kids scooters are also here for practice starting with toddler range up to adults.
  • Skate boards can also be tried inside a fenced place.
Overall a good place for all your sporting needs.

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Clams Curry
Kube means clam in Konkani, a language spoken in Mangalore, Udupi and Goa. A lot of dishes are made in Mangalore using clams. We add half of the shells with the meat for most of the recipes. Kube Kadi can be had with rice, idli or bread.

Since I was born and bought up in Udupi, I have seen my parents buying clams from the fisher women who would come home to sell it in baskets. We would also buy it from Santhekatte market(well known to be a Sunday market in Udupi) which is around 5kms from Udupi city.

There would be two types of clams popularly known in Konkani as  Jadd Kube(smaller) and thisre kube/Bannada Koyyol (slightly wider), which also vary in the outer texture.  In the 90's, the smaller version that is jadd kube were sold for around Rs. 20 for 1 "sher"(measured in 1 litre tins) and the latter, Thisre Kube were like Rs. 25 for 100 clams (they would actually count 100 clams and put it in the bag). I have used thisre kube for this recipe.

Preparation time : 30 mins

Cooking time : 30 mins

Serves : 4

Ingredients

  • Kube | Clams - 100
  • Dry chillies - 8-10
  • Coconut, grated - 1/2
  • Turmeric - 1 tsp
  • Onion(medium), sliced -1
  • Peppercorns - 6-8
  • Coriander - 1 tbsp
  • Jeera/ Cumin - 1 tsp
  • Tamarind paste - 2 tbsp
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Garlic cloves, crushed - 4
  • Red rice - 1 tbsp

Method

  1. Clean and wash clams well.
  2. Grind together dry chillies, coconut, turmeric, onion, peppercorns, coriander, jeera and tamarind to a fine paste.
  3. Take a small pan and dry roast red rice till it slightly puffs up. Once it cools down, powder it and keep aside.
  4. Heat oil in a wok and add mustard seeds and let it splutter.
  5. Now add the ground red rice powder and fry it a little.
  6. Add ground masala and stir well for 5 mins.
  7. Now add 2 cups of water and add salt.
  8. Mix well and let it boil.
  9. Add the clams and mix well.
  10. Cover and cook till done.
  11. Serve hot with rice, idli, chapatis or bread.
Clams Curry
  
Notes:
  • While cleaning kubhe/clams you could also remove all the meat from shells and cook.
Scrambled Egg Indian Style
Egg Bhurji also known as Anda Bhurji is an Indian style scrambled egg which is a popular Indian breakfast served with Pav(Indian version of burger bun), bread, chapati or even rice. Egg Burji is a comfort food in most of the houses in India. Everyone has their own version of making egg bhurji.
The below recipe is a simple and a quick one with a few ingredients like onion, tomato and of course the egg. I make this usually when there is nothing else at home or I'm in a hurry. Now this version was made by my husband. We at home just love his cooking. But he cooks less frequently since he is busy with his office work. You can also make this for your kids lunch boxes (see notes below).

Preparation time: 5 mins
Cooking time : 10 mins
Serves : 2

Ingredients

  • Eggs - 4
  • Oil - 2 tbsp
  • Onion(medium), chopped - 2
  • Ginger, finely chopped - 1/2 inch
  • Green Chillies - 2 , adjust according to your taste
  • Tomatoes(medium), chopped - 2
  • Salt to taste.
  • Coriander leaves, chopped - a few

Method

  1. Heat oil in a wok / kadai.
  2. Add onion and fry till golden brown.
  3. Now add green chillies and ginger and saute for a minute.
  4. Add tomatoes and cook it well till soft.
  5. Beat the eggs and add it to the wok.
  6. After a minute scramble the eggs and mix it well till the eggs are done.
  7. Garnish with coriander leaves and serve hot.
Scrambled Egg Indian Style

Notes:

  • If you like cheese, you can also add some cheese to your egg bhurji.
  • Take two tablespoons of Egg bhurji and roll it in a chapati and you can pack this for your kids lunch box.
  • You could also add onion rings, ketchup or mayonnaise in the roll.
Khara Pongal
What's for Sunday breakfast? It's Pongal. Pongal is one of the easiest and a quick recipe for a lazy Sunday. It is a healthy recipe and lighter on your stomach too. I know bread and jam is more easier. But, if you want to try a quick South Indian breakfast, try savoury Pongal. Most of the restaurants serve Pongal with chutney or sambhar, but we at home, prefer it with some tangy pickle, like the lemon pickle.

There are two versions of Pongal, sweet and savoury. The sweet version of Pongal is made during Pongal festival which is celebrated in Tamilnadu, India.

I make the savoury version of Pongal with rice, lentils, jeera and tempered with ghee and dry chilies. My mom in law makes this every Sunday and my husband prefers it that way. My kids eat Pongal without any fuss. I'm happy when my kids eat it by themselves and finish it in 10 mins.

This is my mom in laws recipe tried and tested for almost 20 years on every Sunday and my husband prefers it that way. She skips making Pongal only when there is something special at home like festivals or birthdays or anniversaries. On such occasions, she makes Appam(click here for Appam recipe). We have continued the tradition made by my mom in law.

Preparation time : 5 mins
Cooking time: 15 mins

Ingredients

  • Uncooked Rice - 1/2 cup
  • Moong dal/Split green gram - 1 cup
  • Jeera/Cumin Seeds - 1 tsp
  • Methi/ Fenugreek seeds - 1/2 tsp
  • Peppercorns - 1 tsp
  • Milk (optional)- 1 cup
  • Ghee - 1 tbsp
  • Mustard seeds - 1 tsp
  • Dry chillies - 2 nos.
  • Curry Leaves - 1 stick
  • Coriander Leaves - 1 tbsp.

Method

  1. Heat 5 cups of water in a pressure cooker.
  2. Add cumin seeds, methi and peppercorns and let it boil for 5 mins.
  3. Now add the uncooked rice and moong dal to the cooker and let it come to a boil.
  4. Pressure cook on medium flame for 2 whistles.
  5. Allow the steam to escape before opening the lid.
  6. Now add milk and mix well.
  7. Heat oil in a small wok/kadai and add mustard.
  8. After the mustard splutters, add dry chillies and sauté it.
  9. Now add curry leaves and coriander leaves, sauté and add it to the pressure cooker.
  10. Serve hot with chutney, sambhar or pickle.
Ven Pongal

Note:

  • You can skip milk and add water or skip both.
  • Adding milk or water makes it more of liquid consistency.
  • If you skip both milk and water, Pongal becomes more thicker in consistency.
  • You can also add equal quantities of moong dal and rice. Taste changes as you vary the quantity. My family prefers 2:1 ratio of moong dal to rice.
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Easy and simple tempered chickpeas can be made anytime. This recipe uses very less ingredients. It can be accompanied with chapati or parata or can be had like a snack too.
The only thing to be remembered while cooking chickpeas is to cook it well until soft. When soaked overnight it does give you the required softness.

Preparation time: 5 mins
Cooking time: 20 mins

Ingredients

Chickpeas/ Kabuli chana - 1 cup
Oil - 1tbsp
Mustard seeds- 1tsp
Crushed garlic - 1tbsp
Curry leaves - 1 stick
Dry chillies - 2 nos
Onion (medium) -1 no.
Coriander leaves- a few
Salt to taste

Method
  1. Soak chickpeas overnight.
  2. Take a pressure cooker and add chickpeas with equal amount of water and a little salt. 
  3. Cook for 2-3 whistles.
  4. Heat a wok/ kadai, add oil.
  5. Now add mustard seeds and let it splutter.
  6. Add garlic and fry till golden brown.
  7. Now add dry chillies and curry leaves.
  8. Add onion and fry till golden brown.
  9. Add the boiled chickpeas and stir well.
  10. Garnish with coriander leaves and serve hot.

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I never thought my kids would love this! The thought of kids not eating vegetables is very scary. My kids love noodles. So I shredded the cabbage in a way that looked like noodles. When they were toddlers I would often feed them cabbage saying it was noodles. But now of course, they know what it is and eat all the other vegetables too.

I cook this very often at home, since this is one of the easiest recipes of cabbage with a very little ingredients. If you shred the cabbage right, you can get kids to eat this.

Preparation time : 10 mins
Cooking time : 15 min

Ingredients

Cabbage shredded - 2 cups
Oil - 1 tbsp
Mustard seeds - 2 tsp
Urad dal(Split black gram) optional - 1 tsp
Curry leaves - few
Crushed garlic - 3 cloves
Green chillies - 2(adjust according to your taste)
Onion medium - 1

Method
  1. Heat a wok and add oil. 
  2. Add mustard and wait till it crackles. 
  3. Now add urad dal and garlic and fry till golden brown.
  4. Add onion and fry it till translucent.
  5. Now add cabbage and one cup of water and salt.
  6. Cook till done and all water evaporates.


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Upma was one of my last options for breakfast since I was a child. What made it a last option? I really didn't know. My mom made upma very rarely just because I didn't like it.

When I was studying, my hostel upma really made me miss my mom's. After which, I always had my mum's preparation without any complaints. I finally tried Upma by myself and felt good about it.

Upma / Uppittu is made of roasted semolina and it is the most common breakfast in every South Indian household. These days it is popular in most of the Indian households.

Upma/ Uppittu is made in different varieties as per one's taste and preference. Some also add chopped vegetables like carrot, beans, etc.

I make it more often at home, since it is quick and easy. I make the basic version of Upma. You could add your choice of chopped and cooked vegetables to this.

Preparation time : 10 mins
Cooking time : 20 mins

Ingredients

Semolina / Rava - 1 cup
Oil - 3 tbsp
Ghee - 1 tbsp
Mustard seeds - 2 tsp
Urad dal / Split black gram - 1 tsp
Chana dal / Split bengal gram - 1tsp
Ginger finely chopped - 1 tsp 
Curry Leaves - 2 sticks
Onion (medium) chopped - 1 no.
Green chilies chopped - 2 nos. (adjust according to your taste)
Coriander leaves chopped - 1/2 cup
Lemon juice - 1 tsp
Salt to taste

Method
  1. Heat Ghee in  a wok/ pan and add semolina. You can even dry roast semolina if you do not wish to add ghee.
  2. Fry semolina till light brown and keep aside
  3. In a large wok / pan, heat oil.
  4. Add mustard seeds and let them sputter.
  5. Now add Urad Dal and Chana Dal and let it fry till light brown.
  6. Add onion and fry till golden brown.
  7. Add green chilies, coriander leaves and fry for a minute.
  8. Now add 2 cups of water, lemon juice and salt.
  9. After the water boils, add roasted semolina and mix well to avoid lumps forming.
  10. Cover and cook till done.
  11. Garnish with coriander leaves and serve hot.