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:: Cooking Class

Cooking Class    
Cooking can be more than just making food for day-to-day meals. It can transform routine to a passion. If you have the likes for cooking up a dish then you can take up cooking as a career. 

Yam 150 gms, Ash gourd150 gms, Raw bananas2 no, Drumsticks2 nos, Potato1 no, Shelled peas1/2 cup, Sour curds1 cup, Turmeric powder1/2 tsp, Curry leaves Few,
Coconut oil1/4 cup,SaltTo taste
1. Grind together the coconut, green chilies and cumin seeds to make a fine paste, adding very little water. Mix the curd to the ground paste and keep aside, 2. Peel and chop all the vegetables into 3-inch lengths, 3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.4. Mix all the cooked vegetables together with salt and turmeric powder. 5. Add the paste and heat through, taking care to prevent curdling.6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.7. Serve hot with rice


3/4 cup black-eyed beans ,1 cup pumpkin, cubed ,3 - 4 green chilies ,1.5 cups coconut milk ,1/2 tsp Jeera / jeerakam powder, Salt to taste, 2 tsp coconut oil,1/2 tsp mustard seeds,4 shallots sliced thin (optional),A few curry leaves 
1. Soak the beans for at least 5 hours and pressure cook for 3 whistles in 3 cups water. Set aside.  (I have once done this without soaking it and it came out fine. I am sure it depends on the kind of beans, the place and other factors so please soak them to be on the safer side)2. Add the cubed pumpkin, slit green chilies, Jeera powder and a little bit salt into a pan with 1 cup water and let it cook on a low fire until soft. Cook closed for best results but check to make sure it doesn't get too mushy. This shouldn't take more than 5-7 mins. 
3. Add the beans and 1/2 cup coconut milk to the cooked pumpkin pieces. At this stage, adjust water so that the curry is not too watery or dry. Ideally, there should be enough liquid to cover the pieces. Cook for another 4 mins or so on low fire. If you feel the curry is too watery, add 1 tsp rice flour mixed with 2 tbsp water and mix well. 4. Add the rest of the coconut milk, adjust salt and heat through for not more than 2 mins.  Remove from fire. 5. Heat oil and add all the ingredients for tempering. Once the shallots turn a golden brown (if using, otherwise just wait for the mustard seeds to pop), add it to the curry. Mix well and serve hot.



Mango Puliseri


Ripe Mango – 4 (small) cut into pieces, Turmeric powder – 1 teaspoon, Sugar – 3 teaspoon, Cumin seeds – 1 teaspoon, Green chili – 4,Grated coconut – 1 Cup, Yogurt – 1 Cup, Mustard seeds – 1 teaspoon, Curry Leaves – 2 or 3,Fenugreek seeds – 1 teaspoon, Dried Red chili – 2,oil – 1 teaspoon, Salt – 2 teaspoons

Take Mango pieces in a pan. Add turmeric powder, sugar, salt, 1/2 cup of water and bring it to a boil. Grind the coconut, green chili and cumin seeds into a paste. When the water is reduced to 1/3 and the mango pieces are cooked, add the coconut paste. Bring it to a boil. Beat the yogurt till smooth and add to the mango mixture. Cook till it boils by stirring continuously. Remove from flame. In a small pan heat the oil and add the mustard seeds, fenugreek seeds, red chili and curry leaves. Pour the seasoning over the yogurt mixture and serve.


Ingredients (Recipe for two)
Rice ada ½ cup ,Milk 2 ½ cups ,Sugar ½ cup ,Ghee 2 tsp ,Cardamom powder ¼ tsp ,Cashews 1tbsp
Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water, In a pressure cooker, add milk, rice ada, sugar, and cardamom powder and cook in medium heat until the cooker releases the first whistle. Turn off the heat and let it remain in the same stove top for 10 -15 minutes. Remove the lid, milk and ada turns to a light pink color. Transfer the mixture to another vessel and cook the mixture in medium heat for another 20 minutes until the consistency becomes thick. Once the mixture becomes thick turn off the heat. In another pan, add 2 tsp of ghee a
nd fry the cashews and add to the mixture, Serve hot or cold.




1/2 lime sized ball Tamarind,1 cup Toor Dal (or red lentils) ,1/2 teaspoon Turmeric Powder,2 teaspoons oil, Salt to taste,5 small dry red chilies (or to taste),8 Curry Leaves (see note),1 medium onion (shallots are preferable) ,1/2 teaspoon mustard seeds,1/4 tsp asafetida (optional),1/2 teaspoon fenugreek seeds,1 large tomato,2 tablespoons sambar powder (see note) ,1/4 cup chopped cilantro leaves (also known as coriander leaves) ,1 cup of a vegetable of your choice like green beans, chopped carrot .
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.


Pineapple - ¼ th of a big pineapple, Grated coconut - 2 big tbsp,Cumin seeds(Jeerakam) - 1 tbsp,Green chilies - 2 nos,Chilly powder - 1 tsp,Turmeric powder - ½ tsp,Salt - As reqd,Mustard seeds - ½ tbsp,Green red chilies(Kollamulaku) - 2 nos,Coconut oil - 2 tbsp,Curry leaves - A few, Thick curd (not sour) - 1 glass

    • Peel off the skin of the pineapple and cut it into very small pieces. 2) Cook them in a vessel along with chilly powder, turmeric powder, salt and slit green chilies. 3) Grind together coconut and cumin seeds.4) When the pineapple gets fully cooked, add the ground coconut mixture.5) Allow the mixture to get cooked. : - Make sure it doesn’t get too watery. The mixture should be thick. 6) Heat oil in a pan. 7) Splutter mustard seeds, dry red pepper and curry leaves.8) add the above seasoning into the pineapple mixture. 9) Allow it to cool. 10) Add curd and stir it to get the read consistency. : - You can add sugar, if you don’t find the curry sweet. (Sometimes, the pineapple might not be sweet enough.- Similarly, you can make pachadi with ripe plantains. However, the plantains should be very ripe.



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