Steamed Fish.

 

Steamed Fish (in banana leaf)

Sliced fish                     400 gm.

Salt                                 accordingly

Turmeric powder        ¼ teaspoon

Pepper powder            ¼ teaspoon

Oil                                   5 spoons

Mustard                         ¼ teaspoon

Fenugreek                      a pinch

Sliced ginger                 2 small spoons

Sliced green chilly        2 small spoons

Sliced Onion                  150 gm.

Ginger-garlic paste       2 small spoons

Turmeric powder          ¼ teaspoon

Chilly powder                 4 small spoons

Salt                                    accordingly

Tomato                             2

Gambogia                         3 pieces

Coconut milk                    2 spoons

Marinate fish pieces with turmeric powder, pepper powder and salt. Heat oil, fry mustard, fenugreek, ginger, green chilly and onion. Add ginger-garlic paste. Add turmeric powder, chilly powder and salt. Then add tomato pieces. Add soaked Gambogia with its water and allow to boil. Add coconut milk. Stir well till the fish masala becomes a thick gravy. Take a banana leaf, layer fish masala, add fish pieces, top with masala again, put curry leaves and cover well and steam for twenty five minutes. Open the leaf, Garnish with vegetables and serve.

Silent Valley National Park.

 

Silent Valley National Park, Palakkad district, Kerala.

Located in Nilgiri hills.

In the border of Mannarkkadu Taluk, Palakkad district, Nilambur Taluk of Malappuram district and Nilgiris district of Tamilnadu.

Prawn fry.

 

Ingredients:

Prawns.                             500 gm.

Chilli powder.                  2 teaspoons.

Turmeric powder.           1/4 teaspoon.

Salt.                                     According to taste.

Ginger- garlic paste.        2 teaspoons.

Onion.                                 1(sliced)

Coconut oil.                        1 tablespoon.

Curry leaves.                      According to taste.

Marinate prawns with chilli powder, turmeric powder and salt.Cook with one cup water.

Heat oil in a pan.Add ginger- garlic paste, stir well,when it becomes golden brown ,add sliced onion, curry leaves and fry.Add cooked prawns and fry for 3 - 4 minutes.

Kunthi River, Silent Vally National Park, Palakkad.

 

White forest cake.

 

Ingredients;

Maida.                                      300 gm.

Sugar.                                        300 gm.

Eggs.                                           7

Vanilla essence.                         2 teaspoons.

Baking powder.                          2 teaspoons.

Baking soda.                                1 teaspoon.

Sunflower oil.                               150 ml.

Milk.                                               150 ml.

Vinegar.                                         2 teaspoons.

Beat eggs.Add sugar powder and beat again.Add vanilla essence,beat well.Add sunflower oil,milk and beat again.

Sieve maida and baking powder to the mix.Mix vinegar and baking soda and add to the batter,Mix all ingredients well.

Divide the batter into two.Bake two rectangular cakes.( 180° 40 minutes each)

Icing:

Whipping cream.                   250 ml.

Grated chocolate (white).      150 gm.

Sugar syrup.                              50 ml.

Cherry.                                          5-6

Sugar balls.                                  10-12

Beat whipping cream to stiff peaks.

( Keep the bowl,blades etc ..to whip the cream in a refrigerator for one day to make it cool.Spread ice cubes in a bowl and put the cooled bowl over it to whip the cream.)

Layer  each  cake into three.Join two layers to make a square.Apply sugar syrup,spread cream,spread grated chocolate.Repeat the process.Finally cover the cake with cream and grated chocolate.Garnish with cherry and sugar balls. Refrigerate for two hours before use.

Fried Rice.

 

Ingredients:

Basmati rice.                                 750 gm 

Vegetables

(Beans, carrot, cabbage,

capsicum, spring onions)sliced.     350 gm 

Garlic.( sliced).                                3 teaspoon   

Oil.                                                   2 tablespoons

Sugar.                                              1 teaspoon

Salt.                                                   Accordingly.

Vinegar.                                            1 teaspoon

Soya sauce.                                       2 teaspoon

Pepper powder.                              1/2 teaspoon

Water.                                                Accordingly.

Wash the rice well.Soak for 30 minutes.

Boil water,cook rice and drain.

Heat a pan.Add oil.Add garlic and fry.Add sliced vegetables one by one.Stir well.Add sugar,salt.

Add vinegar.Add cooked rice.Add Soya sauce, stir well,add pepper powder.Mix all ingredients well.Cook for 2 minutes.Remove from heat.

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.