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Sripuram Golden Temple, Vellore – A contemporary architectural marvel

Enter the majestic gates of the Sripuram Golden Temple at 6p.m. and be prepared to witness the most visually enticing spectacle that is undoubtedly a spectacular architectural marvel of the contemporary times. The shrine, spread across 100 acres of lush green land & located at Vellore, Tamil Nadu, is covered by intricately carved gold plates on the outside with 1.5 tons of gold used in its construction. The evening lights have a dazzling effect on the monument, creating a golden reflection in the waters surrounding it. A must see, if you’re planning a trip to south India.

An Unique Museum – Vision in the Dark, Ahmedabad

Calling it “Vision in the Dark”, a museum in Ahmedabad aims primarily to sensitize those with sight about how those without sight manage their daily lives. It gives visitors experience of being blind. The museum houses models of different Gods, national and international leaders and the visitors are blinded to the visual. The whole experience makes people capable of empathizing with the blind.

Salad Idli– A healthy, yet filling mouthwatering snack with veggies, steamed idlis and tangy sauces.

Ingredients: For Idli – 3 cups idli rice (also called boiled rice), 1 cup skinned black gram, salt

For Salad – 3 to 4 green chillies, asefotida, mustard seeds, curry leaves, green, yellow & red bell pepper ( 1 each cut into long ribbons ), 1 cup boiled sweet corn, 1 cup finely chopped tomatoes, ¼ spoon turmeric, 1 spoon sambhar masala, chat masala, chopped cilantro, 2 spoons tomato ketchup, 1 spoon chilli sauce.

Method – Soak the boiled rice and skinned black gram separately for 5 – 6 hours. Grind them finely and mix the two to prepare a smooth idli batter. Add salt to the batter and set aside for around 7 hours, allowing the batter to ferment. In cold countries, batter may take longer to ferment and would need to be kept in a warm place. Prepare the idlis using an idli vessel or in microwave. Chop the idlis into small cubes. In a frying pan, pour 1 tb spoon oil, crackle mustard seeds, add a pinch of asefotida, curry leaves and green chilies, turmeric and sauté for a few seconds. Add the cubed idlis, salt, sambhar masala and mix well. In a separate pan, sauté the tomatoes, sliced capsicum, add sweet corn and salt. In a large mixing bowl, add the cubed idlis, plenty of tomato corn capsicum salad, sprinkle chat masala, add tomato ketchup and chilli sauce (optional), garnish with cilantro and serve yummy salad idli.