Ernakulam




Cochin, 'Queen of the Arabian sea' is the capital of Eranakulam district. The city is built up on a cluster of islands and peninsulas joined by the bustling town on the main land, Ernakulam. Past entwines hand with modernity. Ruins of colonial days make the history a pervasive presence here. Cochin is the only metro in Kerala that is located on Central Kerala. Airport, harbour, oil refinery, public and private sector industrial units and hill- produce trading centres make the city the biggest commercial hub in Kerala. Geographically, the district with coastal, midland and high ranges is a Kerala-in-miniature. The urban district accounts for 8123-hector forest.
Tourist Spots
Bolghatty palace : A picturesque island with a palace turned tourist hotel, which was built in 1744 by Dutch Government.
Wellington Island : Airport, harbour and headquarters of several governments departments are on this island.
Museum : Evokes memories of 19 the century.
Synagogue : The jewel on Kochi’s physique, stands testimony to the tolerance and hospitality of local rulers of Kerala. Built in 1568.
Dutch Palace : A Portuguese contribution to King of Kochi in 1586. Named after Dutch when they rebuilt the palace later.Fort Kochi : The first foreign Church in India. Vasco De Gama was buried here; later remains were exhumed out and taken to Portugal.


Churches : Santhacrus Cathedral, Roman Catholic Church.


Thrippunithara : HillPalaceMuseum Edappally : History Museum Kaladi : 45 km from Kochi. Birthplace of Sankaracharya, a Hindu philosopher.Kodanadu : Elephant camp under Forest Department.Malayatoor : St. Thomas Church, Edappally St.George Church are pilgrim centres.



Conveyance
Air :Indian Airlines have direct services to Delhi, Bombay, Madras, Goa, Bangalore and Trivandrum.Rail : Ernakulam junction and Ernakulam town stations are important stations in South India. Many services start from Eranakuam.Road: City bus service, connecting various parts of the city and its adjacent areas. Private buses ply within the district. KSRTC bus station operates services to district headquarters in the state and all major cities in South India.Water: Islands are connected with the mainland via boat services. Mattanchery, Eranakulam High Court Jetty are the two boat terminals in the city.

Idukky




The name, 'Idukki' is supposed derived from 'Idukku' means a narrow gauge. Man, animals and plants live in perfect harmony in this unspoiled natural queen of Kerala. The district is a sierra of domineering Western Ghats with altitude from 2500 to 6700 ft. The highest peak in Kerala, Anamudi, and a dozen peaks stand sentinels to Idukki, the spice kingdom of the state. The district has a forest of 260907 hector, largest area in the district. Several rivers, as Pampa and Manimala, originate from Idukki hills before meandering through the plainlands.

Tourist Spots
Thekkadi, Wildlife Sanctuary and lake. The lake was formed in 1895 when the then Madras government constructed a reservoir across periyar. The wildlife sanctuary was declared Tiger Reserve in 1978.Munnar : 136 km away from Kochi. Tucked away in misty teagardens. Indo-Swiz cattle project, Mattuppetti is near here. Idukki, The first arch-dam in India, inaugurated in 1976, is built between two granite hills across the River PeriyarPeerumedu : a hideaway in the snuggle of tea gardens.Chinnar wildlife sanctuary : On Munnar- Udumelpetta route, 50 km from Munnar.Rajamala : Eravikulam National Park, endangered sambhars can be spotted, 13 km from Munnar.Kumali : Portal of Thekkady, where Kerala and Tamil cultures meet and mingle.Mangaldevi temple 12 km away.Maryur : Famous for sandwood forests. Marayur jaggery is well-known. Sericulture and silk sari weaving are other attractions.Waterfalls : Vallakkuthu waterfalls on Aluva-Munnar road. Thommankuthu falls, 20 km off Thodupuzha. Thenmarikkuthu falls in Udumbenoore. ConveyanceAir : The nearest airport Cochin, 132 km away.Rail : No rail line in the district. Nearest Railway station at Kottayam, 133 km away.Road : Kochi-Madura, N H 49 goes through Idukki district. Thodupuzha, the major town in the district, is well connected with other parts of the district and the state. KSRTC operates bus services from Thodupuzha station to several cities including district headquarters. Bus services on high range roads are scant.

Kottayam



Kottayam
Kottayam is the largest rubber producer in Kerala. A stop-over for Sabarimala pilgrims, Kottayam is also know as a gateway of Highranges. The city, spread over hills, is basking in the reflected glory of Kumarakam, a tourist hub and bird sanctuary in the district. The lakeshore city is on the 'backwater' circuit. Several publishing houses are headquartered here.
Tourist Spots
Kumarakam :
10 km away from Kottayam.
Pilgrim centres : Bharananganam, Mannanam : Pilgrim centres
Conveyance to
Air:
Nearest Airport Cochin. (76 km). Thiruvananthapuram Airport (152 km.)
Rail: Kottayam Railway Station 2 km., away from the KSRTC Bus Station and is connected with major cities and tourist centers.
Road: Private buses for intra-district service. KSRTC operates buses to all major cities in the state. Kottayam-Kumali road leads Tamilnadu state. M C road cuts through the town.
Water: Ferry Station 3 km away from Railway station. Services to Alappuzha, Mannar, Chempakulam, Mankombu and Ambalapuzha.

Alappuzha



Alappuzha ( earlier Alleppey), Venice of the East, is spread on the banks of a network of canals, lakes and lagoons. The city is the hub of the fabled backwater cruise. Sandwiched between Arabian Sea and Vembanad Lake, the district has no forest area to its credit and its 82km seashore constitutes 13.9 per cent of the state's seashore. This network of canals and lakes connects this city to other important destinations like Kottayam and Kohci. Kerala rural life at close quarters; toddy-tapping, coir-making, prawn-farming, and scores of other sights. Alappuzha's history was blood stained when Communist activists had a pitched battle with police in 1946.
Tourist Spots
Houseboat Cruises:
Alappuzha, the centre of houseboat cruises. Various houseboat cruises like Alappuzha-Kollam, Alappuzha-Kottayam, Alappuzha-Kochi are offered by houseboat operators like Soma houseboats, Tour India etc.
Boat races : In August every year on Lake Punnamada, Chambakkulam.
Light House : First on western coast. Built in 1862
Pilgrim Centres : Edathua, Arthungal
Ambalappuzha : Sree Krishna Temple, festival an cultural programmes famed
Conveyance
Air : The nearest airport at Cochin, 64 km. Thiruvananthapuram Airport is 159 km.
Rail: Connected to Thiruvananthapuram and Cochin.
Road: NH 47 passes via Alappuzha. Alappuzha-Changanassery road links the district to M C road.
Water: Boat services to Cochin 5.30 hrs., Kollam 8 hrs., Kottayam 2.30 hrs and Changanasserry 3 hrs.

Pathanamthitta




Hilly district. Half of the geographical area is forest. Sabarimala, a major pilgrim centre in India, is perched at an altitude of 3790 feet. The district has the lowest birthrate in Kerala. Highly educated people, a major chunk of overseas Keralites hail from this district.
Tourist Spots
Perumthenaruvi Waterfalls
Konni, Kakki, Pamba, Anathodu
water reservoirs
Sabarimala, Maramon, Cheukolpuzha, Manjanikkara, Parumala are places of religious importance
Famous Arenmula mirror (metal mirror) is being designed at Arenmula in the district.
Conveyance
Air
:Nearest airport at Cochin, 152 km away.
Rail: Rail link at Tiruvalla, 30 kms. away.
Road: M C road, an important state highway passes via Pathanamthitta district.

Kollam


Kollam (earlier Quilon), 72 km off Thiruvananthapuram, is a trade-nerve in Southern Kerala. Its trading-tradition dates back to early centuries when Chinese, Greeks, Arabs and Romans haunted the shore for ship-loading Kerala spices and produces. Today Kollam is the major cashew trading and processing centre in the country. Also a hub of marine industry.
Tourist Spots
Kollam - Alappuzha backwaters
Alumkadavu : A traditional boat-building centre.
Thankassery Light House : Century-old light house at Thankassery beach. Remains of colonial culture are visible. Anglo-Indian families are concentrated here.
Neendakara : A major fishing harbour in Kerala. Centre of Indo-Norwegian Fisheries Community Project, since 1953.
Sasthamkotta : The biggest freshwater lake in Kerala and picturesque Sasthamkotta temple.
henmala : Reservoir, wildlife sanctuary, eco-tourism centre.
Palaruvi waterfalls : 35 kilometers east of Punalur on Kollam - Shenkottah road.
Conveyance
Air: The nearest airport, Thiruvananthapuram, 72km away.
Rail: Kollam station, enroute Thiruvananthapuram-Mangalore line. Stop for all services.
Road: N H 47 goes via the district, touching Kollam town. MC road, parallel to the National Highway connects Kollam with Kottayam.

Thiruvananthapuram (Trivandrum )

Thiruvananthapuram is the capital of Kerala. The wooded highlands on the Western Ghats in the eastern and northeastern borders give Thiruvananthapuram some of the most enchanting picnic spots. A long shoreline, with internationally renowned beaches, historic monuments, backwater stretches and a rich cultural heritage make it a much sought after tourist destination.

Padmanabha Swamy Temple:
The temple is located inside the East Fort. Dedicated to Lord Vishnu, the temple is a blend of the Kerala and Dravidian styles of architecture. It is known for its mural paintings and stone carvings. One among the 108 sacred Vishnu temples in India, the presiding deity in here is Lord Vishnu reclining on Anantha the Serpent

Kuthiramalika (Puthenmalika) Palace Museum: The palace was built by Maharaja Swathi Thirunal Balarama Varma - the King of Travancore, who was a great poet, musician, social reformer and statesman. This rare specimen of workmanship in the traditional Travancore style of architecture also has exquisite wood carvings. The palace museum displays paintings and various priceless collections of the royal family and is located near the Sree Padmanabha Swamy Temple.

The Napier Museum: Built in the 19th century, the Indo - saracenic structure boasts a "natural" air conditioning system and houses a rare collection of archaeological and historic artifacts, bronze idols, ancient ornaments, a temple chariot and ivory carvings. The use of plastic is banned in the museum premises.

Sree Chithra Art Gallery: Located near the Napier Museum, this art gallery displays select paintings of Raja Ravi Varma, Svetlova and Nicholas Roerich and exquisite works from the Rajput, Mughal and Tanjore schools of art in India. The collection also includes paintings from China, Japan, Tibet and Bali.

Shankhumugham Beach:
Just 8 km from the city, this is a favourite haunt of sunset watchers. The beach is adjacent to the Thiruvananthapuram Airport and Veli Tourist Village. An indoor recreation club, the matsya kanyaka (a gigantic, 35 m long sculpture of a mermaid) and a restaurant shaped like a starfish are some of the attractions here. Chacha Nehru Traffic Training Park here provides opportunity for children to learn the traffic rules

Veli Tourist Village: This picnic spot, where the Veli Lake meets the Arabian Sea, offers boating facilities. Pedalboats and paddleboats can be hired to explore the charms of the lagoon in a leisurely manner. For a quick ride over the waters, speedboats are available for hire. Children enjoy climbing over the huge sculptures which dot the landscape.

Varkala : Varkala is a seaside resort and spa. It is also an important Hindu centre of pilgrimage. The final resting place of the great social reformer, Sree Narayana Guru, is near Varkala, atop a hill called Sivagiri. High cliffs with mineral springs rise majestically from the coastline. According to a myth, sage Narada was approached by a group of mendicants who confessed to having sinned. Narada threw his valkkalam (cloth made of the bark of a tree) into the air, and the place where it landed was subsequently named Varkala. The mendicants were directed by Narada to offer their prayers in the newly created place by the seashore. The place where they prayed for redemption, came to be known as the Papanasham Beach ( Papanasham means redemption from sins). The 2000 year old Sree Janardhana Swamy Temple and the Nature Care Centre are the two main attractions here.

Ponmudi : An idyllic hill resort with narrow, winding pathways and cool, green, wooded environs, Ponmudi is located 915 metres above sea level. Along with a variety of beautiful mountain flowers, exotic butterflies, small rivulets, springs and the deer park nearby, this hill station also has excellent trekking trails

Kovalam Beach : This internationally renowned beach resort has been a favorite haunt of tourists since the 1930s. Kovalam consists of three adjacent crescent beaches. The southernmost, known as the Lighthouse Beach, is the most popular. Kovalam offers accommodation options to suit all budgets.

Kozhikodan Halwas

Banana Halwa (Nenthra Pazham Haluva)
Ingredients:
Ripe Bananas - 1 and 1/2 Bananas
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 1/4 cup
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews roasted or plain - handful for decoration
All purpose flour - 3 tsp
Method:
Pressure-cook the bananas until soft. Remove the outer skin and deseed (remove the black layer inside). Mash the bananas to a paste in a food processor or blender.
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews.When cool cut and enjoy. This can be stored in refrigerator for a week minimum.

Kozhikode - The District of Kerala


Once the capital of the powerful Zamorins and a prominent trade and commerce center, Calicut (Kozhikode) was the most important region of Malabar in the days gone by. Today, lush green country sides, serene beaches, historic sites, wildlife sanctuaries, rivers, hills, a unique culture and a warm, friendly ambience make Calicut (Kozhikode) a popular destination. The Past: In northern Kerala lies the area, which the legendary traveller Marco Polo described in 1320 A.D. as the ‘‘great province of Malabar.’’ Much of this richness today lies buried in the glory of a past grandeur, a past replete with the trading visits of European voyagers calling on the ancient port of Calicut (Kozhikode) on their regular journeys of commerce, lured by timber, ivory, pepper, ginger, cinnamon and other spices. The Arab Traveller Abdur Razzak also praised Calicut (Kozhikode) commercial glory in 1443 A.D.: ‘‘Calicut (Kozhikode) is a perfectly secured harbour, which, like that of Ormuz, brings together merchants from every city and from every country.’’ Interestingly, Calicut has also lent its name to ‘calico’, the fine variety of handwoven cotton clothe said to have originated in this place.
How to get there:
Air: Calicut Airport, at karipur, 23 km from the city.
Rail: Calicut Railway Station in linked by rail to major cities.
Road: Government-run and private bus services connect Calicut to several tourist and business centres in South India.
Tusharagiri Waterfalls: As the name suggests, land and water have struck an extraordinary kinship at Thusharagiri (mist capped peaks). The plantation destination that abounds in rubber, arecanut, pepper, ginger and spices, is also a trekker’s delight. Trekkers start early morning from the second waterfall on the hills and climb up through the pristine dense evergreen forests teeming with exotic birds and animals to reach Vythiri in Wayanad district by evening.
Peruvannamuzhi: The Peruvannamuzhi damsite set amid hills is a beautiful picnic spot. The reservoirs here provide facilities for speed and slowboat cruises. Uninhabited islands, a bird sanctuary and a crocodile farm add to the charm of the place.
Tali Temple: Built in the 14th century by Swamy Thirumulpad, the Zamorin, within his palace complex, this temple was the venue of Revathy Pattathanam, the annual cultural and intellectual event. The Tali Temple is a fine example of the total integration that can exist between wood and laterite, which is a remarkable feature of the Kerala style of architecture.
Pazhassiraja Museum: A veritable treasure trove for historians and connoisseurs of art, the Pazhassiraja Museum is located in Kozhikode - the land of spices, which lured navigators from time immemorial down to the Portuguese explorer Vasco da Gama in 1498. The Art Gallery adjacent to the museum displays the acclaimed paintings of Kerala's cherished artists, Raja Ravi Varma (1848 - 1906) whose works brought international repute to the State and his uncle Raja Raja Varma.The museum is managed by the State Archaeology Department and has on display mural paintings, antique bronzes, ancient coins, models of temples, umbrella stones, dolmenoid cists (quadrangular burial chambers with capstones), and similar megalithic monuments. The art gallery has the oil paintings and other works of Raja Ravi Varma. For more information on Ravi Varma's works, refer 'The prince among painters and a painter among princes’.The museum and the art gallery are named after the great Pazhassiraja Kerala Varma of the Padinjare Kovilakom of the Kottayam royal family. Pazhassiraja led the famous ‘Pazhassi Revolt’ (against the British East India Company during the second half of the 1700s). Nicknamed the Lion of Kerala, Pazhassiraja is also credited with introducing guerilla warfare in the hills of Wayanad to resist the increasingly intolerable British colonialism. This great freedom fighter was shot dead in an encounter on 30 November 1805.
Krishna Menon Museum: Krishna Menon Museum situated at East Hill is five km by bus from the Railway station / city bus station. Lying adjacent to pazhassi raja Museum, a storehouse of knowledge.
Beypore: Beypore, one of the prominent ports and fishing harbours of ancient Kerala, was an important trade and maritime centre Beypore was much sought after by merchants from Western Asia for its ship building industry. The boat building yard here is famous for the construction of the Uru (the Arabian trading vessel), which boasts a tradition of over1500 years.
S M Street: Sweet Meat Street is the busiest street in Calicut (Kozhikode) and derives its name from the times when the street was lined with sweetmeat stalls. Kozhikode is famous for its 'Halwa' and Sweets.
Kappad Beach: Situated 16 km from the city. For the people of Calicut (Kozhikode), this pleasant stretch of rock studded beach is Kappakkadavu. To the tourist it is one of the most charming of Kerala's beaches. Kappad finds mention in history and geography texts as the gateway to the Malabar Coast. Here, 501 years ago, 170 men led by the Portuguese navigator Vasco da Gama (1460-1524) sailed in and stepped into Kerala to create a new chapter in history. The story of a long and tumultuous socio-political relationship between India and Europe. It was the spices and wealth of Malabar that first brought the Arabs, the Phoenicians, the Greeks, the Romans, the Portuguese, the Dutch and the English to Kerala. Kappad has witnessed many such landings. Calicut (Kozhikode) was then the most important trade center of the Malabar region and the Zamorins who ruled this mighty land were powerful and shrewd.
Though the Portuguese were welcomed in Kozhikode they were not too well encouraged or entertained for long by the Zamorins, which might be the reason they shifted their base to Kochi and Kollam down south. Today only a little stone monument is left at the Kappad beach to speak of its great historic importance. On the rocks nearby is a temple believed to be 800 years old. To the tourist, however, this little sea faring town is a haven. The best route to Kappad is along the backwaters. Unspoiled and uncrowned, the picturesque backwaters of Kozhikode offer a bewitching experience. A ride down the backwaters through the Korappuzha River brings you to the beach.
Dolphin point: Here one can see in the early hours of the morning dolphins playing in the sea. The beach, 2 km from Calicut (Kozhikode) town centre is along stretch of tree lined sand popular with the local people because of the Lions Club park, the Light House and the two piers - and, of course, the opportunity to enjoy in the evening breeze.
Malabar Houseboats: For luxury boating and exploring pristine back waters of Calicut (Kozhikode), House Boats can be availed. The novel concept and excellent hospitality in this floating palace is worth enjoying, with family and friends. These are the first fully newly built HouseBoats of Kerala. These are stationed at Purakkattiri, close to Purakkattiri Bridge on Ullery - Perambra road. 10 kms. from Kozhikode
Kadalundi Bird Sanctuary: The sanctuary at Kadalundi is a Haven for migratory birds. Terns, Gulls, Herons, Sand pipers, Whim brels .
Other such migratory birds flock from the month of November and returns only by the end of April. It is 25 kms. from Kozhikode. The ideal season to visit is from December to April in the early hours of the day. BEYPORE It is one of the important ports and fishing harbor. Ancient Beypore had been the centre of ship building industry where merchants from West Asia and Middle East regularly placed orders for huge wooden crafts, locally called as URU's. This art is a mnemonic tradition of almost 1500 yrs old. It is 15 kms. from Kozhikode, City buses are available.

MALABAR MEEN BIRIYANI

Ingredients:Serves-4
For Rice:Ghee - 2 tbsp
Bay leaves-2
Cardamom powder - 1/2 tsp
Fennel seed powder-1/2 tsp
Cinnamon- 4 sticks
Aniseed-2 or 3
Cloves - 4
Pepper powder - 1 tsp
Onion(sliced) - 1 (medium) onions
Basmati rice - 3 cups
Boiled water - 5 3/4 cups
Lemon juice-1/2 a tbsp
lemonSalt - as required
For fish masala:
King fish - 1/2 kg(Any Hard fleshed fish)
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Pepper powder-1/2 tsp
Salt - 1 tsp
Oil - 100ml
Onion(sliced) - 3 large
Ginger-garlic-green chillies paste - 2 tbsp
Coriander leaves+Mint leaves+Curry leaves paste-2tbsp
Tomato(chopped) - 2
Garam masala powder - 1 tsp
Curd - 1 tbsp
Lemon juice-1/2 a lemon
Thick coconut milk - 1/4 cup
Ghee - 2 tbsp
For garnishing:
Cashew nuts(roasted)-25g
Raisin(roasted)-25 gm
onion-1 medium size-(finely chopped)
Method
Wash the basmati rice(long grain rice).Soak the washed rice for 5 minutes.Drain off the water completely.Boil water with salt.Heat ghee in a pan.Add bay eaves,cardamom,fennelseed,aniseed, cinnamon, cloves and pepper. Saute it for a couple of minutes.Add onions and fry till golden brown.Add rice,lemon juice and stir for about 5 min or till the grains become soft when you bite it.Pour boiled water and cook till it is done.Then using a fork stir the rice so that the grains separate out and keep it open so that excess water, if any, will evaporate completely.Fish may be cut into pieces, removing the bones. If it is really large fish like King fish you may retain the bone, for it adds to the taste.If served to kids it is better to remove the bones and cook.Marinate fish pieces with chilly powder, turmeric powder,pepper powder and salt for 30 minutes(pref. in the refrigerator).Fry the marinated fish pieces in oil.In the same oil used to fry the fish ,addd sliced onions and fry on a simmering flame, till it becomes golden brown.Add ginger-garlic-green chilly paste,coriander-mint-curry leaves paste, and tomato.Saute it for nearly 6minutes.Keep the flame medium.Stir it for 6 min.Add curd, coconut milk, and salt and stir it for 5 min.Add fried fish pieces and reduce the flame.Cook till it becomes a good thick gravy.Roast cashew nuts, raisins and onion in a small wok(deep brown).Take a deep bottomed vessel and layer rice,fish masala,Roasted nuts,raisins& roasted onions alternatively.Pour 2 tbsp of ghee and tightly cover with a lid.Keep it on a very low flame for 10 min.(Alternatively you can bake it in an oven for 10 minutes at 180 degrees).Traditionally the lid is sealed with Maida, and coconut husk embers are kept on top.

ChattiPathiri-A Malabar Muslim/Mappila Speciality

Ingredients:
For Pathiri:
flour/maida-100g(for making 6 layers)
Oil-1 tbsp
Water-as required
Salt-as required
Filling:
Eggs-3
Sugar-5tbsp(Can adjust according to u'r preferences)
Ghee-1 tbsp
Grated coconut-3 tbsp
Raisins-25g
Cashew nuts-25g(broken)
Poppy seeds/Khuskhus-3tbsp
Cardamom powder-1 tsp
For coating:
Eggs-3
Sugar-4tbsp
Cardamom-a pinch

Method:Mix the flour with water,oil and salt and knead into a dough like that of Chappathi,medium thick.Using a roller pin roll it out into paper-thin chapathies of uniform size(~8inches diameter) on a dusted flour board.Heat a griddle and cook the chappathies lightly on a tawa.You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.Beat 3 eggs with sugar,1tbsp ghee, and cardamom.Heat a wok.Add 1 tbsp ghee,saute raisins,cashewnuts,poppy seeds and grated coconut until they change the colour slightly.Now add the beaten egg and scrambled the whole mixture. Keep it aside. Beat the remaining eggs, sugar and cardamom and keep aside.Take a non-stick baking tray, spread 1 tsp oil or ghee all around(spray the nonstick oil).Keep one chapathi as the first layer.Now dip the second chapathi in the egg mixture,coat well and place it on top.Arrange the scrambled egg mixture. Keep another chappathi on top.Make a new layer.Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top. Garnish it with cashew nuts and raisins and bake in an oven for nearly 15 mintues or till the whole pathiri turns golden.Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble...especially for all those with a sweet tooth!!

Tapioca Biriyani with Pork

Ingredients
Pork cut into small cubes. - 1/2 lb
Tapioca skinned and cut into small cubes- 1 lb
Shallots diced - 1 cup
Green chilies - 4
Curry leavs - 1 bunch
Ginger paste - 1tsp
Garlic paste - 1tsp
mustard seeds 1/4 tsp
Chili powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil
Garam masala - 1/2 tsp
METHOD
Cook the tapioca pieces in water and salt, strain and keep aside. In a deep pan, heat oil and splutter mustard seeds. Sauté the shallots, green chilies, ginger and garlic pastes. Add the masala powders and cook for 2 minutes. Add the meat and some hot water enough to cook the meat. When the meat is cooked (make sure there is still some gravy remaining), add the cooked tapioca pieces and curry leaves to the pan, mix well, slightly mash the tapioca pieces, cook on low till all the gravy is absorbed. Serve hot.

Curried Pork Belly

Ingredients
1 lb pork belly with fat on
1.5 tbsp black pepper powder
2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 cup diced shallots
1 large tomato diced,
a bunch of curry leaves
1/2 tsp cardamom powder
1 tsp ginger paste
1 tbsp vinegar
Method
Cut some fat off the pork belly and cut into tiny pieces. Cut the remaining pork into small cubes.
In a pressure cooker, add the small pieces of fat and heat till some of the oil separates from the fat. This will take a while. When there is enough oil to cook the meat, remove the solid fat pieces and throw them away.
Keep a little bit of oil away for frying the shallots later.
To the remaining oil in the pressure cooker, add the pork meat along with black pepper, coriander and turmeric powders and salt. Mix well and close the pressure cooker. Cook for 5 minutes after the first whistle.
Open the pressure cooker after it cools down, add vinegar, ginger paste and tomato pieces. Cook in the open cooker on medium heat till the tomato pieces are cooked through and the gravy is thick.
In the mean time, heat the oil kept away earlier in a frying pan, and fry the shallots and curry leaves.
With a slotted spoon, drain the pork pieces from the gravy and add to the frying pan. Add the cardamom powder and mix well. Fry till the fat on the pork pieces starts melting and the meat is slightly browned.
Pour the remaining gravy from the pressure cooker into the frying pan, mix well to coat the meat pieces with the thick gravy.
Serve hot with rice.
Trust me, if you like pork you will love this recipe.

Pork Ularthiyathu (Pork Dry Curry Kerala style)

Ingredients
1lb pork lean cut
1/4 tsp turmeric powder
1tsp chilli powder
1tsp coriander powder
salt to taste
1 tbsp vinegar
1/2 cup thinly sliced coconut pieces
To Fry
1/4 tsp mustard seeds
10 cloves
6 cardamom pods
1″ cinnamon piece
1.5 cups thinly sliced onions
1 tbsp thinly sliced ginger
2 tbsp thinly sliced garlic pieces
6 slit green chilies
1/2 tsp black pepper powder
a few curry leaves

Preparation
Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.
Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.