A blog about food, travel, and Christian faith - recipes, journey stories, and everyday reflections to inspire a positive life.
Saturday, 11 December 2021
Carrot - Drumstick Leaves Thoran.
Friday, 10 December 2021
Gulab jamun.
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.
Ingredients:
Monday, 29 November 2021
Pineapple cake.
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.
Thursday, 18 November 2021
Ragi -wheat chapathi & 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
Coriander powder : ½ teaspoon
Oats-vegetable omlet.
Wednesday, 17 November 2021
Oats- vegetable Upma.
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.
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
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Thursday, 23 September 2021
Spanish Delight Cake.
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.
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.)
Tuesday, 21 September 2021
Red Velvet Cake.
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.
Wednesday, 8 September 2021
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.
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.
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.
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.
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.
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.
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.
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.



























