Beautiful landscape - Idukki.

 

Butter Chicken.

 

Ingredients:

Chicken.                                        400 gm 

Lemon juice.                                1 tablespoon 

Kashmiri red chili powder.      1 teaspoon 

Salt.                                                 A pinch

Sugar.                                             A pinch 

Butter.                                            4 tablespoons 

Ginger- garlic paste.                    2 tablespoons 

Garam masala.                              1 teaspoon

Yogurt/ curd.                                   1/2 cup 

Dried fenugreek leaves.                1 teaspoon 

Mustard oil.                                      2 teaspoon 

Chopped onion paste.                     1 cup 

Tomato puree.                                  1/2 cup 

Chopped coriander leaves.          1 tablespoon

Fresh cream.                                    1/2 cup 

Marinate chicken with yogurt,mustard oil, lemon juice and ginger garlic paste.Keep it for one hour.

Heat a pan,add butter, onion paste and chicken and cook.After ten minutes add all other ingredients,mix well ,cover with a lid and cook till the chicken becomes soft. Remove from heat.Garnish with coriander leaves.

Waves bathed in sunset light.

 

Palakkad Fort.

 

An ancient fort,in Palakkad district, Kerala,India.

Recaptured and rebuilt by Sultan Hyder Ali in 1766 A D.

Currently under the preservation of the Archeological Survey of India.

Aviyal - Onam dish.

 

Aviyal

Ingredients:

1. Elephant Yam                       100gm

2. Kumbala Fruit                                 100gm

3. Pumpkin                               50 gm

4. Banana                                              1

5. Snake guard                                     1 piece

6. Drumstick                                         1

7. Green gram                           50 gm
8.Carrot                                      1

9. Tamarind juice                                 2 tablespoons

10. Grated coconut                               1 cup

11. Green chilly                                     5

12. Salt                                                    1 spoon 

13. Coconut oil                                      2 Teaspoons

14. Curry leaves                                     some

15. Cumin seed                                      1 teaspoon

16. Chilly powder                                  1 Teaspoon

17. Turmeric powder                            ½ Teaspoon

Method    

Cut vegetables into 2-3 inch pieces. Heat oil in a pan. Add green chilly and cumin seed and fry. Add vegetable pieces, salt, chilly powder and turmeric powder. Stir well. After half cooked, add tamarind juice. Mash grated coconut with remaining cumin seed and add to the vegetables. Cook well. Remove from heat. Add 1 teaspoon coconut oil and curry leaves. Mix well and serve.    

Misty Tea Gardens in Idukki.

 

In Anaviratty village, Idukki district, Kerala, India.

Sambar.(Onam dish).

 

Ingredients:

1. Ladies’Finger                    100 gm

2. Potato                                  100 gm

3. Onion                                  100 gm

4. Green chilly                        20 gm

5. Brinjal                                  100 gm

6. Drumstick                           100 gm

7. Tomato                                 50 gm

8. Coriander leaves                some

9. Curry leaves                        some

10. Dhal                                    250 gm

11. Turmeric powder            1 teaspoon

12. Salt                                      some

13. Red chilly                           5

14. Chilly powder                   30 gm

15. Fenugreek powder           ½ teaspoon

16. Coconut oil                         50 ml

17. Tamarind                            50 gm

18. Mustard                               50 gm

19. Asafetida                             20 gm

20. Coriander powder             50 gm

Method

Cut ladies’ finger, brinjal and drumstick.Cook dhal. Add sliced onion and potato to cooked dhal and cook again. Add the other sliced vegetables and turmeric powder and cook. Boil adding tamarind juice, salt and asafetida. Add coriander powder, chilli powder, and fenugreek powder. Boil adding tomato pieces. Fry mustard and curry leaves in oil and add to the curry. Decorate with coriander leaves and serve.

Wild flowers in Silent Valley National Park.

 

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.