The Thrissur Pooram

December 21, 2015

The Thrissur Pooram is one of the most spectacular festivals in the world. In terms of visual splendour, the grand assembly of caparisoned elephants, amazing pyrotechnic displays, spellbinding ensembles of percussion instruments and enthusiastic crowds, there is no match for it. One can’t find a festive gathering and celebration on such a scale anywhere else.The.. read more →

Anpoli

December 21, 2015

Anpoli Areeppara is the most important event of our temple. It is the annual temple festival of 18 days from Medam 10th to 27th. On these days our mother visited her people at their doorsteps to receive their offerings as Paras and to bless them in person. Early in the morning Her Highness is brought.. read more →

Padayani, Bhairavi kolam

December 21, 2015

Padayani, also called Padeni, is a traditional folk dance and a ritual art from the central portion of the South Indian state of Kerala. A ceremonial dance involving masks, it is an ancient ritual performed in Bhagavati temples. Meaning, a ‘row of warriors’, Padayani is an art form that blends music, dance, theatre, satire, facial.. read more →

Ingredients Fish head pieces -7 Mustard seeds – 1 teaspoon Fenugreek seeds -1/2teaspoon Onions chopped- 3 nos Chopped garlic – 8-10 Chopped ginger – 2 tablespoon Red chilly powder – 21/2 tablespoon Turmeric powder -1/2teaspoon Coriander powder – 2 tablespoon Kudampuli / Garcinia gummi-gutta -3-5( soaked n warm water for 5 mins) Curry leaves /.. read more →

Kappa Biriyani

December 21, 2015

Preparation Time : 1 hour Ingredients Kappa/ Tapioca – 1kg Beef / Mutton – 1 kg (medium size pieces) Coconut – 1 no (grated) Button onion/ Cheriya ull – 10 nos Green chillies – 5 nos Garlic – 3 pods Chilly powder – 4 tsp Coriander powder – 2 tsp Garam masala – 2 tsp.. read more →

Total cooking time – 1 hour indredients read more →

Puzha Meen Curry

December 21, 2015

This is a simple recipe which my mom used to prepare. Puzha meen will cook very easily too. I used to remove the skin of fish when making fish curries. Most of you won’t do that. It’s your choice. You can prepare as ur wish. Next time instead of frying fresh water fish, try this.. read more →

KAREEMEN PAPPAS

December 21, 2015

Karimeen ½ kg Coriander powder 1 ½ table spoon Ginger 1(1/2 cm) sliced fine Garlic 4 pods Green chillies 5 split Onions 1 ½ cup sliced Thick coconut milk 2 cups Thin coconut milk (diluted with water)½ cup Garam masala A pinch Vinegar 1 tablespoon Seasoning Mustard ½ teaspoon Curry leaves 2 sprig Onion One.. read more →

PRAWN/CHEMMEN POLLICHATHU

December 21, 2015

Ingredients Prawns- 1 lb Crushed shallots- 1 cup Ginger- 2 inch thick Garlic- 6-7 Green chilly- 2 Kudampuli/ Gambooge- 2peice( or use Kokum or Tamarind) Thick coconut milk-1/3 cup Chilly powder- 1 tsp Turmeric powder-1/3 tsp Coriander powder-1 tsp pepper powder- 1/3 tsp Garam masala- 1/2 tsp Fennel powder-1/2 tsp Curry leaves Coconut oil- 2.. read more →

KERALA KALAMANDALAM

December 21, 2015

Founded in 1930 by renowned poet Padmabhooshan Vallathol Narayana Menon along the banks of the river Nila in the Cheruthuruthy village of Thrissur District, Kalamandalam is an immortal name in the cultural map of the world. Kalamandalam is strictly a residential center of learning. Veteran teachers and talented students are its inestimable wealth. For art-recitals,.. read more →