Chicken curry

Chicken curry

Ingredients:
Chicken,medium pieces- 600 to 700 gms
Ginger,finely chopped - 1.5 tsp
Garlic ,finely chopped - 1.5 tsp
Green chilies,cut vertically - 1 or 2( according to taste)
Curry leaves - 2 sprigs
Shallots,sliced - 1/2 cup
Onion ,sliced - 2 cups ( 2 large)
Coconut,sliced - 1/4 to 1/3 cup
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Chili powder- 1.5 tbsp(see notes)
Garam masala powder - 1.5 tsp(homemade will be the best)
Tomato ,chopped - 1/2 cup( 1 medium)
Water - as required
Curry leaves - 1 sprig
Salt - to taste
Coconut oil - as required

For Marination:

Chili powder- 1/2 tsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger -garlic paste - 3/4 tsp
Salt - to taste
Water -3 to 4 tsp

How to prepare:

In a bowl add the chicken along with the all the  ingredients listed under  for marination.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
Saute until shallots turn soft.Next add onion and mix well.
Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi/Porotta/Pattiri.

PRAWN ROAST

PRAWN ROAST

Ingredients
Prawns- cleaned and deveined- 2 cups
Mustard seeds-1/2 tsp
Ginger -crushed- 1 tsp
Garlic crushed- 1 tsp
Shallots -sliced- 1/2 cup
Coconut pieces-1/4 cup
Green chilies -cut vertically- 1 or 2  nos
Fenugreek seeds powder-1 pinch
Curry leaves- 1 sprig
Cococnut oil- as required

For marination

Chili powder- 2 tsp
Black pepper powder-1 tsp ( or to taste)
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-3/4 to 1 tsp(homemade will be the best)
Salt to taste

How to prepare

Combine prawns with  all the ingredients for marination and keep aside for 16 to 20 minutes.

Heat oil in a pan and add mustard seeds,let it splutter.Now add ginger,garlic,shallots and coconut pieces.Saute for 2 or 3 minutes.

Now add green chilies and fenugreek powder.Mix well for few seconds.

Add the marinated prawns and curry leaves.Add more salt if required.Cover and cook over medium low heat, just until done.Add some more curry leaves ,if desired

MUTTON CURRY

MUTTON CURRY

Ingredients:
Mutton,cut into medium pieces-500 gms
Turmeric powder - 1/2 tsp
Ginger - garlic paste - 1 tsp
Green chilies,sliced - 1 ( or according to taste)
Shallots,sliced - 1/2 cup
Curry leaves - 1 or 2 sprigs
Water - as required
Mustard seeds - 1/4 tsp
Curry leaves - 1 or 2 sprigs
Green chilies,sliced - 1 or 2( or according to taste)
Ginger,julienned - 1" piece
Garlic,sliced - 3 large cloves
Onion ,thinly sliced - 1 cup( 1 large)
Coconut,sliced - 2 to 3 tbsp
Chili powder - 1/4 to 1/2 tsp (optional)
Tomato,chopped - 1/4 cup( one small)
Coconut oil - 1 tsp
Salt - to taste
Oil - as required

To roast and grind:

Dry red chilies- 4 ( see notes)
Coriander seeds -1 and 1/2 tsp
Cinnamon - 1/2" piece
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Cloves- 2
Black peppercorns - 1/2 to 3/4 tsp

How to cook:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.
In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.
Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.
Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Appam  or Ari pathiri or kerala parotta.

PALADA PAYASAM

PALADA PAYASAM

Rich and delicious dessert prepared using rice flakes,milk and sugar.

Ingredients:
Homemade ada,/coked ada,cut into very small pieces- 1 to 1.5 Cups(If you are using store bought ada ,use about 100 gms.For best results, use rice ada.)
Ghee - 3 tsp
Water - 4 cups( 1 ltr)
Milk - 4 cups( 1 ltr)
Sugar - 1cup( 200 gms or to taste)
Sugar,for caramel - 1 tbsp( optional)
Salt - 1 pinch

How to prepare:

Heat ghee in a pan,add water and bring it to a boil.
Once it starts to boil,add milk .
Add 1/4 cup sugar and cook over medium heat,stirring continuously until it comes to a boil.

Reduce the flame to medium low and cook till the volume is reduced to half( i.e 1 Ltr) and slightly thick ,for about 45 minutes.Stir well in between to avoid burning.Next add homemade ada and mix well.(If you are using store bought ada,soak 100 gms ada in hot water for 30 minutes.Cook it until soft and wash using cold water to remove the stickiness,drain and add it to the reduced/thickened milk).Cook for about 10 to 15  minutes over medium low flame or until you see ada-flakes on the surface of the payasam.

Now add the remaining 3/4 cup sugar and mix well.(Start with 1/2 cup sugar and add more according to your taste.).Cook for another 5 minutes or until the payasam turns slightly thick.Switch off the stove and transfer the payasam to a serving bowl after  about 10 minutes.

Optional Steps-Traditionally ,while making palada pradhaman the quantity of water used is double the quantity of milk.i.e 2 Ltrs of water for 1 Ltr milk.The water ,milk( 2 Ltr water + 1Ltr milk) and 1/4 of the total sugar mixture is cooked until it is reduced to 30% of the  initial quantity .i.e approx 900ml.When the water evaporates completely the colour of the milk changes to a pale pink.This may take almost 3 to 4 hours.However here i have reduced the quantity of water to 1 Ltr in order to cut down the cooking time and hence ,i could get only a pale cream colour ,as you can see in the picture above.In order to obtain the desired pale pink colour, caramel syrup can be added to the payasam.However the following steps are completely optional.

In a pan,melt 1.5 to 2 tbsp sugar .Gently swirl the pan for even cooking.
Cook over medium low heat until it turns deep amber.( make sure you do not burn it,or else payasam will turn bitter)Next add 1/4 cup hot water and mix well until combined.Switch off the stove and allow it to cool completely.

Add this caramel syrup to the payasam,starting with 2 tablespoons and add more as required.Mix well until combined.

Here you can see the colour difference before and after adding the caramel sauce.

 

Pazhassi Dam

 

 

The Pazhassi Dam also called Kulur Barrage is a stone masonry diversion structure in Kannur district, Kerala, India. It is named after king Pazhassi Raja. The dam is constructed across the west flowing Valapattanam River near Kuyiloor. It is the only reservoir with  a garden in Kannur district. The garden is a good attraction with sculptures. The added attractions of the place are the children's park., the Buddha's mountain at Pazhassi and the sculpture of Pazhassi Raja, which are visual delights. The DTPC provides pleasure boating facilities at the reservoir.

How to Reach

Nearest railway station:  Kannur railway station

Nearest airport:  Calicut International Airport

MALABAR MUTTON BIRIYANI

MALABAR MUTTON BIRIYANI

Ingredients:

For Rice:
Basmati rice-2 cups
Ghee - as required
Cinnamon - 2" piece
Cloves - 4
Cardamom - 4
Bay leaf- 1
Boiling hot water- 4 cups
Salt - to taste

For Mutton Masala:
Ginger- 2" piece
Garlic - 6 large cloves
Green chilies - 7 to 10(according to taste- See notes)
Mutton,cleaned and cut into medium pieces - 500 gms
Garam masala- 1/2 tsp+1/2 tsp
Turmeric powder - 1/4 tsp+1/4tsp
Black pepper powder- 1/2 tsp+ 1/2 tsp
Lemon juice - 1 tsp
Onion,sliced - 2.5 cups(5 medium)
Tomato,diced- 3/4 cup(1 large)
Fennel powder - 1/2 tsp
Yogurt - 2 tbsp
Curry leaves - 2 sprigs
Coriander leaves,chopped - 2 tbsp
Mint leaves,chopped - 1 tbsp
Salt- to taste
Oil/ghee- as required

For Layering/garnishing:

Onion,sliced- 1/2 cup( one medium)
cashew nuts - 2 tbsp
Raisins - 2 tbsp
Ghee - as required
Mint leaves,chopped - 1 tbsp
Coriander leaves - 2 tbsp
Garam masala- 1/8 tsp

Ghee - 1 to 2 tsp

Saffron (mixed with warm water )- 1 pinch(optional)

How to prepare:

To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required.

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.
In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)
Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.
Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.
Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.
Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)
Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

Please note the below

For best results use home made garam masala
Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.

Chavakkad Beach

Chavakkad Beach is located in  Thrissur District in Kerala State. It lies on the coast of Arabian Sea and attracts domestic and international tourists. Fringed shadow of coconut lagoons and the mesmerizing atmosphere make Chavakkad Beach a tourist spot throughout the year. Chavakkad Beach  is the place where the sea confluences with a river. The meeting point is known as Azhimukam. It is counted amongst Kerala’s most popular beaches because the beach is unexplored by domestic tourists.

How to reach

Nearest railway station:  Thrissur/ Guruvayur Railway Station

Nearest airport:  Cochin  International Airport

Neendakara Beach

Neendakara is a coastal village in Kollam district.The place is situated 9 km away from Kollam town. Neendakara is one of the most beautiful beaches in terms of overall category, Neendakara an evergreen hub for tourist.The palce is a famous fishing harbour.This is one of the biggest port of the region which can contain more than 500 fishing boat at a time. The area around the port is also have the excellent beauty.It is the famous tourist spot of the district.It is very attractive to see fishermen catching fish with Chinese fishing nets. From here you can see the Ashtamudi Lake joining the sea from the Neendakara Bridge and also the Chinese fishing nets silhouetted against the sky.

How to reach

Nearest railway station:  Kollam

Nearest airport:  Trivandrum International Airport

Andhakaranazhy Beach

Andhakaranazhy  beach  is located 4 km west of Pattanakkad under Pattanakkad Panchayath under Cherthala Taluk. It is one of the most beautiful and pristine beaches near Alleppey and is located at a distance of 30 kilometers from Kochi. A tall and majestic lighthouse near the azhy stands like a signal tower guiding the seamen during night. This lighthouse was open to the public during Onam, but is restricted now. This place is also one of the popular locations for Malayalam film shoots.

How to reach

Nearest railway station:  Cherthala

Nearest airport:  Cochin International Airport

Nattika Beach

Nattika is located at a distance of 30 KM from Thrissur. Attractions in Nattika include backwater cruises, country boat rides, elephant rides, cultural performances in addition to the beach. Nattika beach was known as Attakuzhi bandhar kadapuram before. Nattika is on the west coast of Thrissur.Canoly canal is the eastern border of Nattika. There is a private bus stand in Triprayar.Nattika is 60 km away from cochin air port and 25 km away from Trichur railway station.

How to reach

Nearest railway station:  Thrissur, about 30 km

Nearest airport:  Cochin International Airport, about 55 km

Erumeli Vavar Masjid

Erumeli is a small town, 60 kms north east of Kottayam town. Erumeli is the gateway to the Sabarimala temple. Vavar also known as Vavaraswami.Vavar was the friend and companion of Lord Ayyappa, the deity in Sabarimala temple. The pilgrims going this way to Sabarimala halt here and give offering to Vavar by way of breaking coconuts on a stone by throwing on it. Thousands of pilgrims join the procession of Petta Thullal which is believed that the re-enactment of the annihilation of Mahishi by Lord Ayyappa.

The devotion of Vavaraswami to Ayyappan and the key role that the Islamic Masjid has in the Ayyappa Pilgrimage, highlights the communal harmony in Kerala. The devotion of Vavaraswami also highlights the relevance of Ayyappa devotion for members of all faiths, and the equality shown to all, whether they are Muslims, Hindus or Christians.

The Chandanakudam festival of this mosque is very famous and well celebrated in Januvary coincides with the Makaravilakku festival of Sabarimala. Every pilgrim to Sabarimala visit this mosque in respect of Ayyappa and Vavar.

How to reach

Nearest railway station:  Kottayam Railway Station

Nearest airport: Cochin International Airport

Korome Masjid

Korome Masjid/Mosque is a famous religious centre in Wayanad District which is around 23 km from Mananthavady. This is a famous mosque in kerala believed to a 400-year-old which is built in traditional Kerala style. The mosque was originally built by the local Nair community in the traditional architectural style with wood carvings.

An annual Uroos festival conducted in April which is very famous and  draws thousands of people from all communities. Most important is the janazas (funeral processions) would come to Korome from as far as Varampetta. You can also visit the dargah of Syed Shihabuddin Imbich, a Muslim saint.

How to reach

Nearest railway station:  Calicut Railway Station

Nearest airport: Calicut International Airport

Vallarpadam Churuch

The Church of Our Lady of Ransom, Vallarpadam is a famous pilgrim centre. People from all parts of Kerala and outside, irrespective of caste or creed come to the church to seek the Blessings of Mary, the mother of Jesus, popularly known as 'VALLARPADATHAMMA'. Vallarpadath Amma is believed to have miraculously saved her devotees several time from violent storms. The Feast of Vallarpadathamma is celeberated from 16th to 24th September every year. Pilgrims, thousand in number, come to Vallarpadam to participate in the Feast, especially on 24th September.

For More Information Visit    http://www.vallarpadathamma.net/

How to reach

Nearest railway station:  Ernakulam Junction/Town Railway Station

Nearest airport:  Cochin International Airport

St. Alphonsa Church is an important pilgrim centre in South India, is located on the banks of Meenachil river, 5 km east of Pala in Kottayam district in the state of Kerala. It is also called Bharananganam . Thousands gather at this holy shrine during the annual festival: Feast of the St. Alphonsa (July).

For more information,please visit http://alphonsa.net/ 

How to reach

Nearest railway station:  Kottayam Railway Station is 25 km away

Nearest airport:  Cochin International Airport is 62 km away

Thirunelli Temple

Thirunelli Temple is an ancient temple dedicated to Lord Maha Vishnu on the side of Brahmagiri hill in Kerala. The Temple is located at an altitude of about 900 mts in north Wayanad in a valley surrounded by mountains and beautiful forests. The temple faces east where sun rises over the Udayagiri range. At the north is the formidable Brahmagiri Range which appears so close to the temple. You can see the trees and the undulating grass slopes of Brahmagiri from the temple compound.

It is one of the most ancient temples in Kerala. It is believed that here the prathishta of Lord Vishnu was performed by Lord Brahma. It is also known as ''Sahyamala Kshetram'' and ''Kashi of the South''.

For more Information, Please visit   http://thirunellitemple.com/index.php

How to reach

Nearest railway station:  Calicut Railway station

Nearest airport:  Calicut International Airport

Ettumanoor Mahadeva Temple

Ettumanoor Mahadeva temple is an ancient Shiva temple is situated in Ettumanoor, Kottayam, Kerala, India. The temple is famous for its murals, especially the painting of Nataraja in the gopuram and ezharaponnana (the seven-and-a-half elephants finished in gold). The major festival celebrated in Ettumanoor Mahadeva temple is the Ezharaponnana ezhunallathu ( A 10 days festival in February/March).

The temple is very artistically constructed and has a copper roof. Several wooden sculptures can be found around the temple. There are also statues of two bulls in this temple. There are also temples for Dakshinamurthy (very rare in Kerala), Ganapathi and Sastha in this temple. There is an engraving in the temple which indicates that it was constructed about 400 years ago.

How to reach

Nearest railway station:  Ettumanoor Railway station, about 2 km and Kottayam (Main Station), about 11 km 

Nearest airport:  Cochin International Airport, about 77 km

Ambalappuzha Sri Krishna Temple

Ambalappuzha Sri Krishna Temple  is a Hindu temple in Ambalappuzha, Alapuzha district of Kerala, in south India. It is one of the oldest temples in kerala . Established during 15-17 AD by the ruler of chempakasherri , Sri. Devanarayan. Chembakasherri was later renamed as Ambalapuzha.

The idol at Ambalapuzha is likened to Parthasarthi with a whip in the right hand and a Shankhu (sacred conch) in the left. This temple is directly associated to the Guruvayoor Sree Krishna Temple. Ambalappuzha Sree Krishna Temple is famous all over India for the Palpayasam, a daily offering of deliciously sweet milk porridge. It is also in this temple that Pallipana is performed by Velans (sorcerers), once in every twelve years.

How to reach

Nearest railway station:  Ambalapuzha, about 2 km away; Alappuzha, about 14 km away

Nearest airport:  Trivandrum International Airport, about 139 km away

Mankayam waterfalls

Mankayam waterfalls are located near Palode in Thiruvananthapuram district. This water spectacle can be enjoyed at any time of the year. Mankayam was recently launched as a zone for ecotourism, managed by the State Forest Department. At the Mankayam ecotourism zone, visitors can seek the assistance of guides with the entire activities coordinated by the Vanasamrakshna Samithi (Forest Protection Group), working under the forest department of the State.

Mankayam River is a tributary of Chittar River. The Chittar River originates from the Chemunchi hills and flows through the Brymore forest to form this tributary. Mankayam River on its way produces two waterfalls, one at Kaalakkayam and Kurissadi. The area surrounding the Mankayam waterfall up to Kaalakkayam is covered with dense forests.

How To Reach

Nearest Bus Station :Palode bus station
Nearest Railway Station: Thiruvananthapuram railway station
Nearest Airport :Thiruvananthapuram International Airport

Maramala waterfall

Maramala waterfall is situated in Kottayam district. Maramala Waterfall lies a few kms away from Eerattupetta. It is exactly 7 kms from Teekoy rubber estate. In order to reach there one has to trek from TeekoyThe waterfall is about 60 metres in height, falling into a 12-meter deep pool and joins the River Teekoy way down.From there, it's easy to trek trough the estate and get there.The waterfall cascades from a height of 60 meters and slides down about 200 meters to meet the Teekoy river.

How To Reach

Near Bus Station: Erattupetta bus station

Near Railway Station: Ettumanur Railway station / Kottayam railway station      

Near Airport :Cochin International Airport

Meenvallam waterfalls

Meenvallam waterfall is situated in Palakkad district. The water falls from a height of around 25 ft and the depth of the water is 20 ft. This waterfall has 10 steps and the 8 steps lies in dense forest. Each of these steps has a height that ranges from 5 to 40 m.It originating from the Thuppanadu River - a part of Western Ghats. This place is about 8 km from Thuppanad Junction on Palakkad-Mannarkkad route. Thuppanad Junction is connected by frequent buses from Palakkad. Private vehicles can be hired from here to the falls. About 2 Kms trekking is required to reach these falls which includes crossing Thuppanad River.

How To Reach
Near Bus Station Thuppanad bus station
Near Railway Station Palakkad railway station                                                        
Near Airport Coimbatore International Airport / Cochin International Airport