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About Us |
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At the BB Homestay, you will wake up every morning to a panoramic view of mist rolling down the coffee planation, dew drops glistening in the fresh morning sunshine and all pervading sense of peace. You have an option of staying in the Estate Bungalow (2 suites) or the 175 year old ancestral 3 bedroom house (3 BHK)
You can take off on a wild life safari, trek, play golf, or go angling (Mahaseer too!). The spiritually inclined can follow the buddhist trail - with two universities and two monasteries, Coorg has the biggest Buddhist settlement in India. The suites are around 500 sft, consisting of bedroom, dining, bathroom & sit out The 3 BR ancestral house, measuring 1600 sft has attached bathrooms, a hall sit out and dining cum kitchen. This place can also take small groups of 10-15 persons. The rates include breakfast & taxes.
SERVICES:
1. TV with Tata Sky connection.
2. Auto or taxi for sight-seeing can be arranged.
3. Complimentary tea/ coffee arrangement in the room.
4. Lunch/ Dinner served on request.
DO’S AND DONT’S.
1. Pets are not allowed.
2. Check in and check out 12 noon
3. Cancellation policy:
a) During period of stay for any cancellation full tariff is charged.
b) Any cancellation 1 week from booked date full tariff is charged
c) Cancellation prior to 1 week the booking amount may be adjusted for another date if available, or 50% may be returned.
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| Coorg Cuisines |
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| Kommu curry
Ingredients:
Mushrooms - 200 gm
Green chillies slit - 6
Coriander seeds - 1 tbsp
Cumin seeds - half tsp
Garlic cloves - 6
Turmeric - quarter tsp
Pepper corns - half tsp
Dry red chillies - 4
Oil - quarter cup
Sliced onions - 1
Chopped tomatoes - 50 gm
Curry leaves - 1 sprig
Water - half cup
Salt to taste
Lemon juice - 2 tsp
Grated coconut - 3 tbsp
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Method:
Pour oil in a saucepan, put the onions, curry leaves, slit green chillies and saute. Grind coriander seeds, cumin seeds, garlic, turmeric, pepper corns, dry red chillies, oil, onions, tomatoes, coriander leaves, curry leaves, salt and lemon juice to a fine paste. Add the ground masala to the sauce and fry well. Add coconut after making it into a paste. Add water and salt to taste. Add mushrooms and tomatoes and cook on slow fire till they are cooked. The gravy should not be thin or thick. To be served hot, garnished with chopped coriander and sprinkled with lemon juice. |
| Thick Kodava Kanne
Ingredients:
Tur dal - 2 tbsp
Oil - 1 tbsp
Grated coconut - half cup
Tamarind pulp - 1 tsp
Dry red chillies - 4
Turmeric - half tsp
Salt to taste
Jaggery - 2 tbsp
Mustard seeds - quarter tsp
Chopped onions - 1
Curry leaves - 1 sprig
Water - 4 cups. |
Method:
Boil the tur dal in a saucepan. Lower the heat. When the dal is medium cooked, strain the water. Grind the dal with coconut, tamarind, red chillies, turmeric, jaggery and salt into a chutney-like paste. Mix the paste with the dal water into a smooth consistency. In a vessel, add oil and when hot put in mustard seeds, curry leaves and chopped onions. Fry lightly.
Add the dal water and bring it to a boil. To be served hot with rice. |
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©2010 BB Estate Homestay |
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| Ms. Anita Somana +91- 9483615781, |
Phone: 08272 200178 or email us
madsoms1@gmail.com or mad_soms@yahoo.co.in
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Mr. Madan Somana +91-9448167277 |
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