Saturday, 28 August 2021

Butter Chicken.



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.

Wednesday, 25 August 2021

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.



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
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.    

Neelakurinji blooms in Idukki district, Kerala.


Monday, 23 August 2021

Sambar.(Onam dish).



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


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.

Wednesday, 18 August 2021

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).


1. Ginger                     200gm
2. Green chilly           20 gm
3. Curry leaves           some
4. Coconut oil            50 ml
5. Turmeric                1 teaspoon
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.
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.

Tuesday, 17 August 2021

Kalan (Onam Dish)



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.

Monday, 16 August 2021

Erisseri (Onam dish).



 Pumpkin,raw banana,elephant yam            2 cups
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.

Friday, 13 August 2021

Papaya- carrot thoran.



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.


Wednesday, 11 August 2021

A ray of beauty blooms to colour the world.


Vegetable salad.



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.