Saturday, 11 December 2021

Carrot - Drumstick Leaves Thoran.

 



Carrot and drumstick leaves thoran, a South Indian stir-fry with grated coconut.


Ingredients.

Drumstick Leaves.                   200 gm.

Carrot(grated).                          100 gm.
Grated coconut.                        50 gm.
Sliced onion.                              2 tablespoon 
Chilli powder.                             1 teaspoon 
Turmeric powder.                       /4 teaspoon.
Salt.                                              enough to taste.
Oil.                                               2 teaspoons 
Water.                                          2 teaspoon.


Heat  oil in a pan.  Add onions,fry.Add chilli and turmeric powder,stir.
Add coconut,stir.
Add carrot,stir to cook.Add drumstick leaves,salt. Sprinkle water, stir amd cover with a lid to cook for one minute.
Remove from heat.Serve hot.

Friday, 10 December 2021

Gulab jamun.

 

Homemade gulab jamun balls soaked in sugar syrup, garnished with cardamom








Ingredients: Gulab jamun.

Milk powder.                      250gm 

Maida.                                 3 tablespoon 

Cornflour.                            2 tablespoon 

Baking powder.                  1/4 teaspoon 

Baking soda.                       1/4 teaspoon 

Milk.                                      3 tablespoon.

Oil.                                         2 cups.


Knead all  ingredients (except oil ) well.Make small balls.Heat oil and fry till golden brown.


Sugar syrup:

Sugar.                            500 gm 

Water.                            3 cups 

Lemon juice.                1/2 teaspoon 

Cardamom powder.    1/2 teaspoon. 

Mix all together.Boil to make in a honey consistency.

Add gulab jamuns.Keep two hours before serving.(in fridge or room temperature.)



Thursday, 2 December 2021

Falooda.

 

Layered falooda dessert glass with basil seeds, ice cream, fruits, and cherry topping.


Ingredients:

Pistha ice cream                      500 ml.
Vanilla ice cream                     500 ml.
Sliced fruits                               4 cups
Sugar                                           1 spoon
Raisins & cashews          1 cup
Almonds (sliced)                      1 spoon
Basil seeds                                 4 spoons
Jam                                             4 spoons
Cherry                                         5
Tutti frutti                                  2 spoons

Soak basil seeds for fifteen minutes. After swelling, drain water. Keep aside. Mix sliced fruits with sugar and allow to cool. Take a long glass. First add one scoop vanilla ice cream. Then add one spoon jam. Next layer one spoon sliced fruits. Then layer soaked basil seeds. Then layer one scoop pistha ice cream. Then add raisins and cashews. Add tutti frutti. Repeat the layers again. Garnish with cherry and almonds on the top.
          

Monday, 29 November 2021

Pineapple cake.

 

Layered pineapple cake with whipped cream frosting and decorative piping.











Ingredients:

Pineapple.                           400 gm 

Sugar.                                   250 gm 

Vanilla essence.                  2 teaspoons 

Egg.                                       3

Sunflower oil.                       50 ml 

Milk.                                        50 ml 

Maida.                                     150 gm 

Baking powder.                      1 teaspoon 

Baking soda.                          1/2 teaspoon

Whipping cream.                   100 ml 

Yellow colour.                         1 drop 

Sugar syrup.                            3-4 tablespoon 

Slice pineapple.Heat a pan,add pineapple,100 gm sugar,1 teaspoon vanilla essence and cook.Allow to cool.Grind.Keep aside.

Beat eggs.Add 150 gm sugar,beat well.

Add 1 teaspoon vanilla essence,beat again.

Add sunflower oil, milk and beat well.

Add maida,baking powder, baking soda,beat well.Add half of the cooked,grind pineapple to this and mix well.

Bake in a 180° pre heated oven for 40-45 minutes.

Beat whipping cream to stiff peaks.

Add yellow colour.

Layer the cake into three.Apply sugar syrup,cream and spread cooked pineapple.

Repeat the process.

Cover the cake with cream.Decorate with sutable nozzles.

Refrigerate for 2 hours.







Saturday, 27 November 2021

Ramakkalmedu.

 

Waterfall cascading over rocky slopes at Ramakkalmedu, a misty hill destination in Idukki, Kerala.
















Ramakkalmedu, in Idukki,  which stands tall in the western ghats at a height of 3,500 ft.  is a beautiful hill destination known for its mist-covered mountains, lush greenery and refreshing waterfalls. 


The area is surrounded by forests and rolling hills.The place is also noted for its panoramic beauty and numerous windmills which is very much attractive.

The ecosystem of the area consists largely of grass land Shola forest type which is laced by thick bamboo forests.

Constant wind is an important characteristic that sets Ramakkalmedu apart. The area experiences a consistent wind speed of approximately 35 kilometers per hour year-round, regardless of the season or time of day.
 A lot of windmills are here which is an amazing experience.


Ramakkalmedu, the name of the place, literally means "Land of Rama’s Stone" or "Land where Rama set his foot". Rama is a Hindu deity in the epic Ramayana whose wife is Sita.

Many stories are there in this epic and one story suggests that Rama, accompanied by his younger brother Lakshmana, set his foot at the top of Ramakkalmedu in search of his wife Sita, who had been abducted by the rakshasa king of Lanka, Ravana.

During the monsoon, the streams become lively,  with plenty of cristal water cascading down the rocky slopes and creating a peaceful natural view.

The waterfall area offers visitors a wonderful opportunity to enjoy Kerala’s hillside beauty and serene and cool mountain atmosphere.


Thursday, 18 November 2021

Ragi -wheat chapathi & Cauliflower curry.

 

Ragi-wheat chapathi served with spicy cauliflower curry.










Ingredients:

Ragi powder.                     100 gm.

Wheat flour.                       100gm.

Salt.                                      A pinch.

Mix all ingredients,add light warm water and knead well.Make small balls.

Spread into chapathies,cook in a pan.


Cauliflower curry made with tomato and onion.











Cauliflower Curry

Cauliflower                                        : 1 of
 Tomato                                              : 1
 Onion                                                 : 6
Chilly powder                         : 1 teaspoon
Coriander powder                  : ½ teaspoon
Pepper powder                                 : ½ teaspoon
Salt                                                      : accordingly
Oil                                                        : 2 desert spoons
Mustard                                              : ¼ teaspoon
Garam masala powder                     : 1/4 teaspoon
Curry leaves                                        : accordingly
       Separate cauliflower petals. Soak in hot salt water for half an hour and steam. Mix chilly powder, coriander powder, pepper powder and salt. Marinate steamed cauliflower with this mixture. Keep aside for twenty minutes. Heat oil in a pan. Fry mustard and curry leaves. Add tomato and onion. Add marinated cauliflower. Stir well and cook. Add garam masala powder. Serve hot.

Oats-vegetable omlet.

 

Oats and vegetable omelette made with ground oats, egg, and mixed vegetables.














Ingredients:

Oats.                                        50 gm 
Carrot,Tomato,capsicum,
onion(sliced).                          50gm.    
Green chillie.                             1
Curry leaves.                             2-3
Salt.                                            A pinch.
Egg.                                            1    
Oil.                                               2 teaspoons.

Rost oats and grind.
Beat egg.Add vegetables,salt,curry leaves.Add ground oats,mix well.
Heat oil, pour the mixture and cook 2-3 minutes.
Turn upside down to cook both sides well.
Serve hot.

Wednesday, 17 November 2021

Oats- vegetable Upma.

 

Oats and vegetable upma garnished with grated coconut, served hot.










Ingredients:

Oats.                           100 gm.

Sliced vegetables(carrot, cabbage, capsicum,Tomato,).     100 gm.

Grated coconut.            2 teaspoons.

Ginger.(grated)              1/2 teaspoon

Green chilli.                    1

Sliced onion.                    2 teaspoons.

Salt.                                     Enough to taste.

Water.                                 50 ml.

Oil.                                        1 tablespoon.


Roast oats in a pan, keep aside.

Heat oil,fry onion,ginger,sliced green chilli.

Add vegetables,fry.

Add water and salt.

Add roasted oats,fry.

Close the pan with a lid and cook for 3-4 minutes.

Remove from heat,spread grated coconut.

Serve hot.










Wednesday, 10 November 2021

Vancho cake.

 

Layered VanCho cake with alternating vanilla and chocolate layers, whipped cream, and chocolate ganache.








Recipe:

Vanilla cake & Chocolate cake.

Egg.                          3

Sugar.                      150gm.

Oil.                           50 ml.

Vanilla essence.      1teaspoons.

Baking powder.      1 teaspoon.

Baking soda.             1/2  teaspoon 

Vinegar.                      1 teaspoon.

Maida.                        150 gm.

Milk.                             50 ml.

Cocoa powder.            1 teaspoon.

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

Sieve maida and baking powder.Add to the batter and mix well.Mix baking soda and vinegar.Add to the batter.

Divide the batter equally into two parts.

Add cocoa powder to one part.

Bake two cakes,each in a 180° pre heated oven for 40- 45 minutes.

Layer each cake into two parts.


Whipped cream frosting.

Take 100 ml whipping cream and 2 tablespoons sugar powder.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)


Dark Chocolate cream frosting.

Make dark chocolate ganash - Melt 50 gm dark compound ( chocolate) with 25 ml fresh cream. (Double boil / microwave 1 minute.)Allow to  natural cooling.

Add this to 50 ml  beated whipped cream.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)


White chocolate ganash.

White compound.(chocolate)  150 gm.

Fresh  cream.                               50 ml.

Melt white compound and fresh cream.(Double boil / microwave 1 minute.) Allow natural cooling.


Sugar syrup.

Sugar.             50 gm.

Water.              1 tablespoon.

Mix water and sugar, boil to make the syrup.


Assembling VanCho Cake.

Place a vanilla cake layer first. Apply sugar syrup. Spread whipped cream.Place a chocolate cake layer over it,  apply sugar syrup, spread chocolate whipped cream.Repeat the process, assembling vanilla and chocolate cake layers and two  creams alternatively.

Finally cover the cake with whipped cream.

Refrigerate to set.(1 hour)

Top up with white chocolate ganash.

Decorate with Dark chocolate ganash.

Again refrigerate to set. (1 hour.)


Wednesday, 27 October 2021

à´­ൂà´®ിà´¯െà´°ിà´¯ുà´®്à´ªോൾ.

à´•ാà´²ം à´¤െà´±്à´±ി à´ªൂà´¤്à´¤ൊà´°ാ à´•à´£ിà´•്à´•ൊà´¨്നതൻ à´šിà´²്ലമേൽ


à´•ാതരയാà´®ൊà´°ു à´•ുà´ž്à´žിà´•്à´•ിà´³ി, à´®ുà´•à´³ിൽ à´¤ീà´¯ിതളുകൾ,

à´¸ൂà´°്യജ്à´œ്à´µാലകനലുകൾ,à´¤ീà´•്à´·്ണമാà´¯് à´…à´¤ിà´¤ീà´µ്à´°à´®ാà´¯്

à´¤ാà´´െ à´­ൂà´®ിà´¯െà´°ിà´¯ുà´¨്à´¨ു,à´šെà´™്കനൽനേà´°ിà´ª്à´ªോà´Ÿുà´ªോൽ.

ഉരുà´•ുà´¨്à´¨ു à´§്à´°ുവങ്ങളിൽ മഞ്à´žുà´ªാà´³ികളതിà´¦്à´°ുà´¤ം,

ഉയരുà´¨്à´¨ു കടൽ ജലം à´­ൗà´¤ീà´•à´•്ഷതങ്ങളാà´¯്,à´¤ീà´°à´™്ങളിൽ..

à´…à´°ുണതീà´¨ാളങ്ങളിà´²ാà´µിà´¯ാà´¯് ജല à´¬ിà´¨്à´¦ുà´•്കൾ,

 à´šുà´´à´²ിà´¯ാà´¯്, à´•ൊà´Ÿുà´™്à´•ാà´±്à´±ായതിവർഷമാà´¯്,à´ª്രളയമാà´¯്

à´•ുà´¨്à´¨ുà´•à´³ിà´Ÿിà´ž്à´žുതകരുà´®്à´ªോൾ,à´šിതറുà´¨്à´¨ു à´ª്à´°ാണനുകൾ ,

മണ്à´£ിനടിà´¯ിൽ à´œീവവാà´¯ു à´¤േà´Ÿി, à´¨ിà´¶്à´šà´²ം....à´¨ിà´¤്യമൗà´¨ം!

à´–à´¨ിജങ്ങൾ,à´²ോഹങ്ങൾ à´…à´®ിതമുപയോà´—ിà´š്à´šു à´¨ാം

à´§ൂർത്തടിà´š്à´šുà´µൊ à´¸്ഥല,ജല, വനവിഭവങ്ങൾ?

മലിനമാà´•്à´•ിയന്തരീà´•്à´·ം, ഹരിà´¤ à´µാതകവിസർജ്ജനം,

à´•à´Ÿ്à´Ÿിà´¯േà´±ിà´Ÿും,à´•à´°ിà´®്à´ªുതപ്à´ªോ പടരുà´¨്à´¨ിà´¤ാ à´®േà´²െ à´µേà´—ം..

മലിനമാà´•്à´•ിമൺതലം,à´…à´œീർണചപ്à´ªുചവറുകൾ,

മലിനമാà´•്à´•ി ജലത്à´¤െà´¯ും à´°ാà´¸,à´¦്à´°à´µ à´®ാà´²ിà´¨്യങ്ങൾ

അസമത്à´µം,à´¨ീà´¤ിà´°à´¹ിà´¤ം, à´®ുതലാà´³ിà´¤്à´¤ à´²ോà´•à´•്à´°à´®ം,

മത്സരിà´•്à´•ുà´¨്à´¨ു à´µൃà´¥ാ à´¸ാà´®്à´°ാà´œ്യത്à´µ à´¶à´•്à´¤ികൾ.

à´œീവജാà´¤ിà´µൈà´µിà´§്യങ്ങളാà´µാസങ്ങൾ മറഞ്à´žേà´•്à´•ാം,

ആഗോളതാപന à´¨േà´°ിà´ª്à´ªോà´Ÿിൻ  കനൽച്à´šൂà´Ÿിൽ....

à´µൃà´£ിതമാà´®ീà´­ൂതലം പരമമാà´¯് പരിà´°à´•്à´·ിà´•്à´•ാൻ,

മലിനമാം ജലാശയങ്ങൾ à´¨ിർമലീà´•à´°ിà´š്à´šിà´Ÿാൻ,

à´ˆ à´¨ിà´¶്à´µാസവാà´¯ുà´µെà´¨്à´¨ും à´¶ുà´¦്à´§à´®ാà´¯ി à´¨ിറയുà´µാൻ,

മരതകം à´ªോൽ മലനിരകൾ à´µീà´£്à´Ÿുà´®ിà´µിà´Ÿെà´¯ുയരുà´µാൻ,

à´ªൃà´¥്à´µിà´¯ിà´¨ിà´¯ും à´­ാà´µിà´¯ിൽ, വരും തലമുറമക്കൾക്à´•ാà´¯്

à´¸ുഖദശീതളസുà´°à´²ോകഹർഷം à´µിതയ്à´•്à´•ുà´µാൻ,

ഉണരൂ മർത്à´¯ാ,à´¨ീà´¯ുണരു,à´µേà´—ം à´¨ീà´¯ുണരൂ à´µേà´—ം,

à´¨ിà´®ിഷമധിà´•à´®ിà´²്à´²ിà´¨ി,ഓർക്à´•,à´¨ിà´®ിഷമധിà´•à´®ിà´²്à´²ിà´¨ി

à´¨ിൻവിരൽത്à´¤ുà´®്à´ªാൽതൊà´Ÿ്à´Ÿു പരിà´°à´•്à´·ിà´•്à´•ുà´•ീà´§à´°à´¯െ

പരിà´¸്à´¥ിà´¤ി തൻ à´¦ുà´°à´¨്തത്à´¤ിൻ à´•à´Ÿà´²ാà´´à´™്ങളിൽ à´¨ിà´¨്à´¨ും.....

Thursday, 23 September 2021

Spanish Delight Cake.

 

Layered Spanish Delight cake with praline, caramel sauce, coffee cream, and chocolate ganache.








Delicious Spanish Delight cake with chocolate ganache decorated beautifully..









Ingredients.

Egg.                                4

Sugar.                             150 gm.

Vanilla essence.            1 teaspoon.

Sunflower oil.                  100 ml.

Milk.                                   100 ml.

Vinegar.                             1  teaspoon.

Maida.                                150 gm.

Baking powder.                1 teaspoon.

Baking soda.                     1/2 teaspoon.

Cocoa powder.                  2 teaspoons.


Beat eggs.Add vanilla  essence,beat well.

Add sugar powder,beat,add sunflower oil,milk,beat well.

Add dry ingredients,mix well.

Mix baking soda and vinegar,add to the batter.

Bake in 180°  pre- heated oven for 45 minutes.


Praline preparation.

Sugar.          1/2 cup.

Butter.          2 teaspoons.

Nuts,Badam.  50 gm.

Caramalise sugar.Remove from heat.

Spread nuts and badam in a butter paper.

Pour caramalised sugar over it. Allow to cool.Crush to pieces, keep aside.


Caramal sauce.

Sugar.                     1/2 cup.

Whipping cream.   1 cup.

Butter.                      2 teaspoons.

Caramalise sugar.Add whipping cream.(room temperature) in low flame.Add butter.Move to a bowl.Allow to cool.


Sugar syrup.

Sugar.      50 gm.

Water.      2 - 3 teaspoons.

Melt sugar to make a honey consistency.


Whipping cream.

Whipping cream       200 ml 

Brue coffee powder. 1 teaspoon

Boost.                          2 teaspoons.

Caramal sauce.           100 ml.

Vanilla essence.           1 teaspoon.

Mix all ingredients together to form stiff peaks.Refrigerate one hour.


Layer the cake into three.

Apply sugar syrup. Spread whipping cream.Spread crushed praline and caramal sauce.Repeat the process.Finally cover the cake with whipping cream.Refrigerate 1 hour.

Chocolate ganash.

Dark compound ( chocolate)  100 gm 

Whipping cream.                       50 ml.

Butter.                                           1 teaspoon.

Double boil chocolate.Add whipping cream and butter when it melts.Allow to cool.Pour chocolate ganash over the cake.

Garnish with grated white chocolate.





Vancho Cake.

 

VanCho cake with layered vanilla and chocolate sponge, whipped cream, and chocolate ganache.








Delicious VanCho cake with layered vanilla and chocolate ganache.









Recipe:

Vanilla cake & Chocolate cake.

Egg.                          8

Sugar.                      300 gm.

Oil.                           200 ml.

Vanilla essence.      2 teaspoons.

Baking powder.      2 teaspoons.

Baking soda.             1 teaspoon 

Vinegar.                      2 teaspoons.

Maida.                         300 gm.

Milk.                             200 ml.

Cocoa powder.            2 teaspoons.

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

Sieve maida and baking powder.Add to the batter and mix well.Mix baking soda and vinegar.Add to the batter.

Divide the batter equally into two parts.

Add cocoa powder to one part.

Bake two cakes,each in a 180° pre heated oven for 40- 45 minutes.

Layer each cake into three parts.


Whipped cream frosting.

Take 250 ml whipping cream and 5 tablespoons sugar powder.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)


Dark Chocolate cream frosting.

Make dark chocolate ganash - Melt 100 gm dark compound ( chocolate) with 50 ml fresh cream. (Double boil / microwave 1 minute.)Allow to  natural cooling.

Add this to 100 ml  beated whipped cream.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)


White chocolate ganash.

White compound.(chocolate)  300 gm.

Fresh  cream.                               100 ml.

Melt white compound and fresh cream.(Double boil / microwave 1 minute.) Allow natural cooling.


Sugar syrup.

Sugar.             100 gm.

Water.              2-3 tablespoons.

Mix water and sugar, boil to make the syrup.


Assembling VanCho Cake.

Place a vanilla cake layer first. Apply sugar syrup. Spread whipped cream.Place a chocolate cake layer over it,  apply sugar syrup, spread chocolate whipped cream.Repeat the process, assembling vanilla and chocolate cake layers and two  creams alternatively.

Finally cover the cake with whipped cream.

Refrigerate to set.(1 hour)

Top up with white chocolate ganash.

Decorate with Dark chocolate ganash.

Again refrigerate to set. (1 hour.)








Vancho cake decorated with white and dark chocolate and whipping cream.

Tuesday, 21 September 2021

Red Velvet Cake.

 

Layered red velvet cake covered in whipped cream and crushed cake crumbs.










Ingredients.

All purpose flour.            150gm.

Sugar.                                150 gm 

Egg.                                     4

Sunflower oil.                      50 ml.

Curd.                                      50 ml.

Vanilla essence.                    1 teaspoon.

Baking powder.                       1 teaspoon.

Baking soda.                            1/2 teaspoon.

Red colour.                                 5 drops.

Frosting:

Whipping cream.                      200 ml.

Sugar syrup.                               50 ml.

Crushed cake( red).                  50 gm.

Beat eggs,add powdered sugar,beat well.

Add vanilla essence & beat well.

Add curd, beat.

Add sunflower oil,beat well.

Mix flour, baking powder, baking soda. Sieve.

Add this to the batter and stir well.

Add colour.Apply butter in a cake bowl.Place a butter paper.Pour the batter.Bake  180°/45 minutes.

Beat whipping cream to thick peaks.Layer the cake into three.

Crush some of the bits of this cake.(Top,sides,got while levelling.)

Arrange the layer.Spread sugar syrup, spread whipping cream.Repeat the process.place powdered cake on the top and sides.

Refrigerate for two hours.



Friday, 10 September 2021

Steamed Fish.

 

Steamed fish cooked in banana leaf with spiced masala gravy.

















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.

Wednesday, 8 September 2021

Silent Valley National Park.

 

Misty evergreen rainforest and hills of Silent Valley National Park in Kerala's Western Ghats.








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.


It is situated in the Nilgiri Hills of Kerala’s Palakkad district. Silent Valley National Park is one of India’s finest remaining stretches of tropical evergreen rainforest. It has a coverage about 237.52 square kilometres, and the  park is renowned for its extraordinary biodiversity, dense forests, rivers, mist-covered mountains and relatively undisturbed natural ecosystems. 

Entrance of Silent Valley National Park in Kerala's Western Ghats











This area was formally notified as a National Park on 15 November 1984. It was formally dedicated to the nation in 1985.

Silent Valley stands as a powerful symbol of nature conservation and environmental awareness. 

Its ancient forests not only provide a refuge for rare wildlife but also protect watersheds and maintain the ecological balance of the Western Ghats. 

A visit to Silent Valley offers more than scenic beauty- it is an opportunity to experience the quiet grandeur of a living rainforest and understand why protecting such natural treasures is essential for future generations.

Lush green trees  of Silent Valley National Park in Kerala's Western Ghats


Dense tropical rainforest of Silent Valley National Park














The park has a lot of  t lion-tailed macaque, an endangered primate found in the Western Ghats. 

Its forests also provide shelter to elephants, tigers, leopards, wild dogs, gaurs, sambar deer, wild boars, Nilgiri langurs and Malabar giant squirrels. 

More than 200 species of birds have also been recorded in the park, along with a remarkable variety of plants, insects, reptiles and amphibians.




Misty mountains covered with evergreen forests in Silent Valley






The hills of Silent Valley National Park form a magnificent landscape of the Western Ghats, covered with dense evergreen forests and often wrapped in mist and clouds. 

Rising in the Nilgiri mountain range, these hills create a secluded and peaceful valley where nature remains remarkably undisturbed.

The terrain is rugged and mountainous, with steep slopes, rocky outcrops, narrow valleys and numerous streams flowing through the forest. 

Kunthipuzha River, which originates in the surrounding highlands, winds through the valley and adds to its scenic beauty.




Kunthipuzha River flowing through Silent Valley
















The Kunthipuzha River flows through the valley, adding to the beauty and ecological importance of the region. 

The landscape includes evergreen forests, streams, hilltop wetlands and rocky slopes, creating habitats for a wide range of species.

 Silent Valley forms an important part of the Nilgiri Biosphere Reserve. 



Evergreen trees and rich vegetation in Silent Valley National Park











The forests of Silent Valley National Park are famous for their dense, lush and largely undisturbed tropical evergreen trees.

 The tall trees form a thick canopy, allowing only small patches of sunlight to reach the forest floor. 

Many trees are covered with climbers, mosses, ferns and other plants, creating a rich and mysterious rainforest atmosphere.

The park contains many important varieties of tree species, including Cullenia, Mesua, Palaquium, Elaeocarpus and Syzygium.

 Different species  of flora and fauna occur at different elevations, with evergreen forests dominating much of the valley and mountain slopes.

Waterfall surrounded by lush greenery in Silent Valley










The waterfalls of Silent Valley seem enchanting because they remain surrounded by  lush green tropical rainforest, moss-covered rocks and towering trees.

 The sound of falling water blends with the calls of birds and the rustling of leaves, creating a peaceful and refreshing atmosphere.


Rare orchids of Silent Valley National Park.








The forest  is filled with rare trees, shrubs, herbs, climbers, ferns, mosses, orchids and medicinal plants. 

Many species are endemic to the Western Ghats, So Silent Valley is important for plant conservation. 

The lush vegetation remains green throughout much of the year, because of the heavy rainfall and cool, humid climate.

Beautiful stream flowing through the Silent Valley forest.







The best time to visit Silent Valley National Park is from November to February. 

During these months, the weather is generally pleasant and comfortable for exploring the forest, while the greenery remains beautiful after the monsoon. It is also best for trekking, sightseeing and wildlife observation.


June- September: The monsoon makes the forest exceptionally lush, and streams and waterfalls are spectacular, but heavy rain can make travel and trekking difficult.

 March - May:  These months are warmer, though the forest remains green and attractive.


Green hills and valleys of Silent Valley, Kerala