Neelakurinji blooms in Idukki,Kerala,2021.

 

Neelakurinji (Strobilanthes Kunthiana)

A shrub found in the shola forests of the Western Ghats in Kerala,Karnataka and Tamil Nadu.

Blooms once every 12 years.

Blooms in Shalomkunnu, Santhanpara,Idukki  district, Kerala in July - August 2021.

Ginger curry.(Onam dish).

 

GINGER CURRY

1. Ginger                     200gm

2. Green chilly           20 gm

3. Curry leaves           some

4. Coconut oil            50 ml

5. Turmeric                1 teaspoon

    powder

6. Chilly powder       3 teaspoon

7. Salt                                    some

8. Tamarind              100 gm

9. Jaggery                  50 gm

10. Mustard               50 gm

11. Fenugreek

      Powder                1 teaspoon  

12. Asafoetida

         powder.             1/2 teaspoon.

Method

Grate ginger. Slice green chilly into small pieces. Fry grated ginger in coconut oil until it becomes golden brown and grind. Mix salt and tamarind juice. Add turmeric powder, chilli powder, asafoetida,fenugreek powders and jaggery.Keep aside.Heat a pan, add coconut oil, fry mustard, onion,green chili, curry leaves,add fried ginger, tamarind mix and boil. Stir to make a slightly thick consistency.Remove from heat.

Kalan (Onam Dish)

 

Ingredients:

Raw banana.             1

Curd                             ½  lr.

Grated coconut          2 desert spoons

Green chilly                2

Cumin seed                 ½ spoon

Turmeric powder       ¼ spoon

Chilly powder              ¼ spoon

Oil.                                  1 teaspoon.

Mustard                         ½ spoon

Red chilly                     2

Curry leaves                accordingly

Salt                                 accordingly

Slice banana into small pieces and cook with water and salt.

Beat curd. Grind grated coconut, green chilly, cumin seed, turmeric powder and chilly powder. Add this to cooked banana.Stir to boil.Add curd. Heat oil.Fry mustard, red chilly and curry leaves.Add this to the cooked banana.Remove from heat.

Erisseri (Onam dish).

 

ERISSERY

 Pumpkin,raw banana,elephant yam            2 cups

(sliced)

Turmeric powder                                              ¼ teaspoon

Chilly powder                                                    ½ teaspoon

Coriander powder                                           ½ teaspoon

Cumin seed                                                        ¼ teaspoon

Garlic                                                                  2 pieces

Grated coconut                                                  ½ cup

Oil                                                                  2 desert spoons

Mustard                                                        1 teaspoon

Onion                                                            1 teaspoon

Red chilly                                                   2 (cut each into 3 pieces)

Grated coconut                                          2 desert spoon

Curry leaves                                                        accordingly

Salt                                                                      accordingly

Cook sliced pumpkin,raw banana and elephant yam with salt & water. Grind turmeric powder, chilly powder,coriander powder, cumin seed, garlic & ½ cup grated coconut. Add this mixture to cooked vegetable and boil. Add some boiled water to make enough gravy. Heat oil. Fry mustard. Add red chilly, onion, grated coconut, curry leaves. Fry till it becomes golden brown. Add this to pumpkin mixture. Serve hot.

The Sun shines through trees.

 

A mighty tree starts from a seed.

 

Papaya- carrot thoran.

 

Ingredients:

Papaya-Carrot Thoran

Grated papaya                     1 cup

Grated carrot                        ½ cup

Grated coconut                     ¼ cup

Sliced chilly                            1 teaspoon

Sliced onion                           1 spoon

Pepper powder                      ½ teaspoon

Turmeric powder                  ¼ teaspoon

Oil                                           I spoon

Mustard                                 ¼ teaspoon

Curry leaves & salt               accordingly

Heat oil. Add mustard, when it sputters, add onion, chilly, curry leaves, stir well, add pepper and turmeric powder, stir, add coconut, papaya, carrot,  and salt one by one. Stir well for two minutes. Remove from heat.

Glass painting decor.

 

A ray of beauty blooms to colour the world.

 

Vegetable salad.

 

Ingredients:

Carrot.                       1

Cabbage.                    100gm.

Onion.                         Half.

Green chili.                1     

Capsicum.                   Half. 

Lemon juice.              1 teaspoon

Honey.                         1 teaspoon   

Salt.                               a pinch.  

Coriander leaves.       Accordingly.

Slice carrot,cabbage, onion, capsicum and chilli. Mix lemon juice and honey by shaking well.Mix all together.Add salt.Spread coriander leaves. Decorate with a tomato rose.

       

Rava vada.

 

Rava Vada

Rava                1 cup

Onion              1/2 cup

Green chilli      2

Ginger              1 teaspoon

Salt                    a pinch 

Water                 Accordingly

Oil                     1 cup

        Slice onion,chilly and ginger into small pieces.Mix them with rava,water,and salt.Knead to make small balls.Just spread  in the shape of vada and fry.

Awesome sunset at Kuzhuppilly beach,Kochi.

 

Beautiful clouds over the river Periyar.