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.

Palakkad Fort – A Historic Landmark of Kerala.

Palakkad Fort, also known as Tipu’s Fort, is one of the most prominent historical monuments in Palakkad, Kerala. Located in the heart of Palakkad town, the fort is admired for its impressive architecture, massive laterite walls, and well-preserved surroundings.

 It stands as an important reminder of the military and political history of the region.

The present fort was constructed in 1766 by Hyder Ali, the ruler of Mysore, and was later associated with his son Tipu Sultan.

 Its strategic location made it an important military stronghold, particularly because the Palakkad Gap provided a natural passage between the western and eastern parts of the region.

The fort has a distinctive square-shaped plan with strong bastions at its corners. A deep moat surrounds the fort, adding to its defensive character. 

The thick walls and carefully designed entrances demonstrate the military engineering of the period. Inside the fort, visitors can see spacious grounds, pathways, old structures, and the Anjaneya (Hanuman) temple, which is located near the entrance.

The fort has witnessed several important events and changes of control during the conflicts between the Mysore Kingdom and the British in the 18th century. 

After changing hands during the Anglo-Mysore conflicts, it eventually came under British control.

Today, Palakkad Fort is a popular destination for visitors interested in history, architecture, and Kerala’s cultural heritage.

 The green surroundings, broad walking areas, and imposing stone walls create a peaceful atmosphere despite the fort's military origins.

 Walking through its gateways and along its ramparts offers an opportunity to imagine the historical events that took place here centuries ago.

Palakkad Fort is therefore more than an old military structure - it is a living reminder of the rich historical heritage of Palakkad, attracting tourists, history enthusiasts, photographers, and local visitors throughout the year.

Aviyal .

 

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.    

Sambar.

 

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.

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.

Neelakurinji is a beautiful flowering plant native to the Western Ghats of southern India, particularly the high-altitude grasslands of Kerala and Tamil Nadu.

 It's scientific name is Strobilanthes kunthiana.

Commonly it is known as Neelakurinji / Kurinji.

It has an attractive colour of bluish-purple to violet.

It is seen in the high-altitude grasslands and shola ecosystems.

It is famous for its mass flowering, when large areas of hillsides become covered in blue-violet flowers.

Neelakurinji is generally described as a gregarious, long-interval flowering species, with the famous S. kunthiana populations flowering on a roughly 12-year cycle.

It has an ecological importance - Its flowering provides an important seasonal food resource for insects and contributes to the biodiversity of the Western Ghats.

The sight of Neelakurinji covering the hills is especially associated with Munnar and the surrounding high ranges of Kerala. It is one of the most spectacular natural floral displays of the Western Ghats.

Ginger curry.

 

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.

 

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.

 

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.

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.

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.

Sunset at Kuzhuppilly beach,Kochi.

 

Sunset at Kuzhuppilly Beach.

As the day gently comes to an end, Kuzhuppilly Beach is painted in warm shades of gold and orange. 

The sun slowly sinks into the Arabian Sea, while the waves roll softly onto the shore. 

The peaceful surroundings, cool sea breeze, and glowing evening sky create a beautiful moment of serenity - perfect for enjoying nature and watching the sunset.

Chocolate Pastry.

 

Ingredients.

Maida.                         100gm

Sugar.                            100gm.

Egg.                                 2.

Sunflower oil.                   50 ml.

Vanilla essence.               1/2 teaspoon.

Baking powder.                  1/2 teaspoon.

Baking soda.                       1/4 teaspoon.

Cocoa powder.                     1 teaspoon.

Whipping cream.                 50 ml.

Cherry.                                   50 gm.

Sugar syrup.                         3 tablespoons.

Beat egg.Add sugar,beat well.Add vanilla essence.stir well.Add sunflower oil,mix well.

Mix flour, baking powder, baking soda, cocoa powder and sieve.Add this to the sugar -egg mix and beat well.Add cocoa powder,mix well.

Bake in a 180°pre-heated oven for 35 minutes.

Allow natural cooling.

Beat whipping cream to stiff peaks.

Layer the cake, soften with sugar syrup,apply whipping cream.

Decorate with cherries.

Refrigerate for two hours to set the cake.

Red Fort.

 

Red Fort - A Magnificent Symbol of India’s History.

 

The Ref Fort, also known as Lal Qila, is one of the most famous historical monuments in India. Located in Old Delhi, it was built by the Mughal emperor Shah Jahan as the main residence of the Mughal emperors after he moved his capital from Agra to Delhi. The construction began in 1638 and the fort was substantially completed in 1648.

The fort gets its popular name from its enormous walls made primarily of red sandstone. These imposing walls stretch for about 2.5 kilometres and rise to different heights depending on the surrounding landscape.

 The architecture combines the elements of Mughal, Persian, Timurid and Indian traditions, creating a distinctive and elegant style.

The Main Entrance – Lahore Gate.

One of the most recognizable features of the Red Fort is the magnificent Lahore Gate. It is named because the historic route from Delhi led toward Lahore.

 The gate is an impressive example of Mughal defensive architecture, with its massive walls and imposing towers.

Today, the Lahore Gate has special national significance. Every year on 15 August, India's Independence Day, the Prime Minister addresses the nation from the Red Fort and hoists the Indian national flag, making the monument an important symbol of India's independence and sovereignty.

Chatta Chowk.

After entering through the Lahore Gate, visitors encounter Chatta Chowk, a covered marketplace that was once known as the Meena Bazaar. 

During the Mughal period, merchants sold jewellery, textiles, handicrafts and other luxury goods here. Its covered passage gives visitors a glimpse of the commercial life that existed within the royal complex.

Diwan-i-Aam.

The Diwan-i-Aam, or Hall of Public Audience, was where the emperor received ordinary subjects and listened to their petitions and grievances. 

The hall demonstrates the grandeur of Mughal court life while also reflecting the emperor's role as the supreme authority of the empire.

A beautifully decorated throne alcove is located at the rear of the hall, where the emperor would appear before those seeking his attention.

Diwan-i-Khas.

The Diwan-i-Khas, or Hall of Private Audience, was reserved for important guests, nobles and officials. It is more richly decorated than the Diwan-i-Aam, featuring elegant marble work, delicate ornamentation and inscriptions.

The famous Peacock Throne was originally associated with this hall. The throne was renowned for its extraordinary richness and craftsmanship, although it was later taken away from Delhi.

The Royal Apartments.

Beyond the audience halls were the private residential areas of the Mughal royal family. The complex included palaces, chambers, gardens, pavilions and water channels. 

The Nahr-i-Bihisht, meaning Stream of Paradise, carried water through parts of the palace complex, reflecting the Mughal love of gardens, flowing water and symmetrical design.

The royal apartments were designed not only for comfort but also to create an atmosphere of beauty and refinement. Marble, carved stone, decorative panels and intricate patterns were used throughout the palace buildings.

Moti Masjid.

The fort also contains the beautiful Moti Masjid, or Pearl Mosque. Built by Emperor Aurangzeb, this small white-marble mosque contrasts strongly with the red sandstone walls of the fort. Its simple yet elegant design reflects the refinement of Mughal religious architecture.

Hayat Bakhsh Bagh.

The Red Fort once contained extensive gardens, including the Hayat Bakhsh Bagh, meaning Life-Bestowing Garden. 

Water channels, pools and pavilions contributed to the peaceful atmosphere of these royal gardens. 

The layout reflects the traditional Mughal concept of the charbagh, a formal garden divided into symmetrical sections.

A Witness to History.

The Red Fort has witnessed several important periods in Indian history. It served as the centre of Mughal power for generations and later came under British control.

 The fort also became associated with the final years of the Mughal Empire and the events surrounding the Indian Rebellion of 1857.

After India became independent in 1947, the Red Fort acquired a new national meaning. The first Prime Minister, Jawaharlal Nehru, hoisted the Indian national flag there on 15 August 1947. Since then, the annual Independence Day ceremony at the fort has become an important national tradition.

UNESCO World Heritage Site

The Red Fort was designated a UNESCO World Heritage Site in 2007 because of its outstanding architectural and historical significance. 

It is regarded as an important example of the development of Mughal architecture and urban planning.

Today, the Red Fort attracts visitors from India and around the world. Its massive red walls, grand gateways, marble halls, gardens and historic atmosphere provide a remarkable window into India's past.

The Red Fort is more than a magnificent monument - it is a place where Mughal heritage, architectural excellence and India's modern history come together.

Its enduring presence in the heart of Delhi makes it one of India's most treasured historical landmarks.

Banana Pudding.

 

Ingredients

Sliced banana      2 cups

Ghee                      1 spoon

Sugar                     ¼ cup

Water                    ½ cup

Egg                         2

Milk                        2 cups

Powdered

Cardamom            ¼ teaspoon

Vanilla essence     ½ teaspoon

 

Fry banana in ghee.  Heat a pan, caramelise sugar with water. Mix egg and milk well. Add cardamom powder, vanilla essence and caramelised sugar to fried banana. Bake or steam to cook.  Allow to cool. Put it upside down in a plate. Garnish with sliced seedless grapes and banana pieces.