Leisurely Kerala Tour

Posted by Rashid Areacode (9895261956) On 11:52:00 PM

Trivandrum-Kovalam-Kumarakom-Periyar-Alleppey-Cochin-Mumbai (11 Nights / 12 Days)
Day 01: Arrival / Trivandrum
On arrival in Trivandrum, our representatives will meet and assist you and transfer you directly to Kovalam. The rest of the day is free for leisure. Overnight stay at the hotel.
Day 02: Kovalam
The entire day is at your disposal to be spent at leisure or beach activities on the beach. Overnight stay at the hotel.
Day 03: Kovalam
After breakfast, a return excursion trip to Kanyakumari and Vizinjam is organized. Overnight stay at the hotel.
Day 04: Kovalam / Kumarakom
After breakfast, check out and drive to Kumarakom. On arrival, check in at the hotel in Kumarakom. Overnight stay at the hotel.
Day 05: Kumarakom
The entire day is free for relaxation and relishing the beauty of this island on a lake. Overnight stay at the hotel.
Day 06: Kumarakom / Periyar
After breakfast, check out and drive to Periyar. On arrival, check in at the hotel on Periyar. Rest of the day is spent at leisure. Overnight stay at the hotel.
Day 07: Periyar
Early morning, game viewing on Periyar Lake. Overnight stay at the hotel.
Day 08: Periyar / Kottayam / Alleppey
After the breakfast, check out and leave for Alleppey. Disembark from the vehicle en-route at Kottayam for a cruise in boat up to Alleppey on the backwaters of Kerala. On arrival in Alleppey, transfer to hotel. In the afternoon, a sightseeing tour of Alleppey, which is called the Venice of the East. Overnight stay at the hotel.
Day 09: Alleppey / Cochin
After breakfast, check out and transfer to Cochin. On arrival in Cochin, check in at the hotel. The afternoon is free for leisure. Overnight stay at the hotel.
Day 10: Cochin
After breakfast, we will take you on a sightseeing tour of Cochin known as the City of Lagoons. Visit the St. Francis Church, India's oldest European Church; Chinese Fishing Nets, strung out along the top of Fort Cochin; Mattancherry Palace or The Dutch Palace, built by Portuguese in 1557 AD. Afternoon is free for leisure. Evening is reserved for wonderful performance of Kathakali Dance Show. Overnight stay at the hotel.
Day 11: Cochin / Mumbai
After breakfast, check out and transfer to the airport to board the flight for Mumbai. On arrival, transfer and check into the hotel. The afternoon is busy with the tour of Mumbai. We will take you to the Gateway of India, Prince of Wales Museum, Marine Drive and Hanging Gardens. Overnight stay at the hotel.
Day 12: Departure / Mumbai
Transfer to the international airport to board the flight back home or onward destination.

Exotic Wildlife and Emerald Backwater Tour

Posted by Rashid Areacode (9895261956) On 11:51:00 PM

Munnar - Thekkady - Kumarakom - Alleppey (04 Nights / 05 Days)
Day 01: Arrival / Cochin / Munnar
Arrival at Cochin by flight or train. Our representatives will meet you at the airport for assistance and drive you directly to Munnar. On arrival at Munnar, check-in to your hotel. Rest of the day is free for leisure. Overnight stay at the hotel.
Day 02: Munnar
After breakfast, you will be taken on a full day sightseeing tour of the hill station. You will visit Pothamedu, an ravishing estates of tea, coffee and cardamom; Devikulam, a picture perfect hill station; Pallivasal, the place known for the first Hydro Electric Project in Kerala; Mattupetty, the highly specialized dairy farm and Eravikulam National Park, a natural habitat to numerous wildlife. Overnight stay at the hotel.
Day 03: Munnar / Thekkady
After early breakfast, check out and proceed to Thekkady. On arrival by noon, check in at the hotel. The most renowned place here is the Periyar Wildlife Sanctuary. You will spot the elephant, tiger, bison, spotted deer, samba deer, gaur etc. The sanctuary is open all round the year. In the evening, Game viewing by motorized boat at Periyar Lake is organized. Overnight stay at the hotel.
Day 04: Thekkady / Kumarakom / Alleppey
After breakfast, check out and drive to Kumarakom. Transfer to the houseboat on arrival. Overnight stay onboard the houseboat. You will be dropped to Alleppey.
Day 05: Departure / Alleppey / Cochin
After breakfast on the houseboat, check out and drive to Cochin. Transfer to the airport or the railway station for your onward destination.

Butterfly Week Tour

Posted by Rashid Areacode (9895261956) On 11:49:00 PM


Kochi-Thattekkad-Munnar-Chinnar-Periyar
(6 Nights-7 Days)
Day 01: Arrival / Kochi
Arrival at Kochi International Airport. Our representatives will meet you to assist and transfer to hotel. We have arranged a meeting with ornithologist / lepidopterist for overview of the program in the evening. Dinner and overnight stay at the hotel.
Day 02: Kochi / Thattekkad
After early breakfast, drive to Thattekkad. This area is the butterfly country and you will come across species like the Malabar Rose (Pachliopta pandiyana), Blue Mormon (Papilio polymnestor), Paris Peacock (Papilio paris), Malabar Raven (Papilio dravidarum), Clipper (Parthenos sylvia), Gladeye Bushbrown (Mycalesis patnia), Tamil Catseye (Zipoetis saitis), Whitebar Bushbrown (Mycalesis anaxias) and the Red Pierrot (Talicada nyseus). Dinner and overnight stay at the local camp or Estate Bungalow.
Day 03: Thattekkad / Munnar
Depart from Thattekkad by afternoon and drive to Munnar. En-route visit Rajamalai to see the endangered Nilgiri Tahr. This region is a habitat to several endemic bird and butterfly species. Several butterflies like Bluebottle (Graphium sarpedon), Common Jezebel (Delias eucharis), Indian Cabbage White (Artogeia canidia), Nilgiri Tiger (Parantica nilgiriensis), Red Helen (Paplio helenus), Tailed Jay (Graphium agamemnon), Giant Orange Tip (Hebomoia glaucippe), Red Disk Bushbrown (Mycalesis oculus), Palni Four Ring (Yptima ypthimoides) can be spotted over here. Dinner and overnight stay at the resort.
Day 04: Munnar / Chinnar / Munnar
After breakfast, drive to Chinnar. It is the dry deciduous forest sanctuary in the rain shadow region of the Western Ghats with a large population of the butterfly. You will find butterflies like Yellow Pansy, Blue Pansy, Great Eggfly. You should also see the Travencore Evening Brown (Parantirrhoea marshalli), Fivebar Swordtail (Pathysa antiphates), Southern Duffer (Discophora lepida), Cruise (Vindula erota), Tamil Lacewing (Cethosia nietneri) Malabar Banded Swallowtail (Paplio liomedon). By the evening, drive back to Munnar. Dinner and overnight stay at the resort.
Day 05: Munnar / Periyar
In the afternoon, check out and drive to Periyar. On arrival check in at the forest lodge. Periyar is rich in butterfly population. You should sight such species as Malabar Rose (Pachliopta pandiyana), Blue Mormon (Papilio polymnestor), Paris Peacock (Papilio paris), Malabar Raven (Papilio dravidarum), Clipper (Parthenos sylvia), Gladeye Bushbrown (Mycalesis patnia), Tamil Catseye (Zipoetis saitis), Whitebar Bushbrown (Mycalesis anaxias), and the Red Pierrot (Talicada nyseus). Overnight stay at the forest lodge.
Day 06: Periyar
Early morning trips for watching butterflies along the banks of the lakes and streams. A short treks into the forest would be rewarding for butterfly sightings. Overnight stay at the forest lodge.
Day 07: Periyar / Kochi
Depart from Periyar to Kochi. Catch a flight from Kochi for onward destination.
Note
Inclusive in Package: Butterfly Guide, Chauffer Driven Car, Accommodation, Full Board, All Permits and Passes.
Non-Inclusive in Packages: Personal Expenditures, Tips, Laundry, Beverages and Extras.

Best of Kerala Tour

Posted by Rashid Areacode (9895261956) On 11:48:00 PM

Cochin-Munnar-Thekkady-Kumarakom-Alleppey-Thiruvananthapuram (8 Nights-9 Days)
Day 01: Arrival / Cochin
Arrival at Cochin and transfer to the hotel. You will visit the Museum of Kerala History in the evening. Enjoy the wonderful performance of Kathakali, a traditional dance drama of Kerala in the evening at the hotel. Dinner and overnight stay at the hotel.
Day 02: Cochin
After the breakfast at the hotel, you will be taken for the sightseeing tour of Cochin including Antique Shopping, Chinese Fishing Nets and Jewish Synagogue. Afternoon is free for leisure after lunch. Evening is for the sunset cruise. Dinner and overnight stay at the hotel.
Day 03: Cochin / Munnar
After an early breakfast at the hotel, check out and proceed to Munnar. On arrival at Munnar, check in at the hotel. After lunch, the day is free for leisure. Dinner and overnight stay at the hotel.
Day 04: Munnar
After breakfast at the hotel, you will visit the Rajamala for Eravikulam National Park, Mattuppetty and Kundala Lake. After lunch, the day is free for leisure. Dinner and overnight stay at the hotel.
Day 05: Munnar / Thekkady
After an early breakfast at the hotel, check out and proceed for Thekkady. On arrival, check in at the hotel. Afternoon is free for leisure after lunch. In the evening, boat ride to the Periyar Sanctuary will be a thrilling experience. Dinner and overnight stay at the hotel.
Day 06: Periyar / Kumarakom
After the breakfast at the hotel, we will take you on the tour of the Spice Plantations. Later proceed for Kumarakom having lunch en-route. Check in at hotel on arrival. Dinner and overnight stay at the hotel.
Day 07: Kumarakom / Houseboat
Breakfast at the hotel. Transfer to the houseboat where you will enjoy the cruise through the backwaters of Kerala. Lunch, Dinner and overnight stay onboard the houseboat.
Day 08: Houseboat / Kovalam
Breakfast at the Houseboat and proceed for Kovalam. You will visit the Napier Museum and the Wood Palace at Trivandrum en-route to Kovalam. Check in at the hotel on arrival. Spend the rest of the day at the beach indulging in beach activities or at leisure. Dinner and overnight stay at the hotel.
Day 09: Departure / Kovalam / Trivandrum
After the breakfast, you will be driven to Trivandrum. Board the flight from Trivandrum for further journey.

Enchanting Kerala Tour

Posted by Rashid Areacode (9895261956) On 11:47:00 PM

Cochin - Munnar - Periyar - Kumarakom - Alleppey - Kovalam - Trivandrum (09 Nights / 10 Days)
Day 01: Arrival / Cochin
Arrival at Cochin and transfer to hotel. Rest of the day is free for leisure. In the evening, you have the option of watching the Kathakali Dance Performance. Kathakali is the traditional dance drama of Kerala. Overnight stay at the hotel.
Day 02: Cochin
After the breakfast, half-day sightseeing tour of Cochin including the Synagogue, Dutch Palace, St. Francis Church where Vasco De Gama was originally buried, Fort Cochin and the Chinese fishing nets. Overnight stay at the hotel.
Day 03: Cochin / Munnar
After the breakfast, leave for Munnar. Check in at the hotel on arrival. Rest of the day is free to be spend at leisure. Overnight stay at the hotel.

Day 04: Munnar
After breakfast, sightseeing tour of Munnar. We will take you on the visit to the tea plantations, a tea factory-subject to permission being granted, Eravikulam National Park-habitat of the endangered Nilgiri Thar (Ibex), Mattupetty Dam, Indo Swiss Dairy Farm, the Kundala Lake and other tourist spots. Overnight stay at the hotel.
Day 05: Munnar / Periyar
Morning drive to Periyar. Check in at the hotel on arrival. In the evening, enjoy the boat ride on the Lake Periyar and watch the wildlife busy in their activities. Overnight stay at the hotel.
Day 06: Periyar
Early morning is idle for a jungle walk. The forest provides specially trained guides on hire for early morning treks into the jungle. These treks generally take 03-04 hrs. After lunch in the hotel, we will take you to spice plantation where you can see the spice cultivation including pepper, cardamom, cloves, turmeric, vanilla, all spice, cinnamon etc. you will also visit the spice shops in the small town of Kumily at a distance of1 km from the hotels. Overnight stay at the hotel.
Day 07: Periyar / Kumarakom /Alleppey
After an early morning breakfast, leave for Kumarakom. Onboard a houseboat for a overnight cruises to Alleppey. The journey will provide you with an insight into the life of a Kerala Backwater Village. Lunch will be served onboard. At dusk, the boat will anchor in a wide waterway or lake for the night. The cruise will again commence after the breakfast next morning. You will be dropped at Alleppey by 1000 hrs.
Day 08: Alleppey / Kovalam
Checkout from the houseboat and proceed to Kovalam. En-route to Kovalam, we will take you on the sightseeing tour of the Trivandrum city, the capital city of Kerala. Check in at the hotel on arrival at Kovalam. Overnight stay at the hotel.
Day 09: Kovalam / Kanyakumari
The day is free for leisure activities. You also have the option to go on an excursion to Kanyakumari. Overnight stay at the hotel.
Day 10: Departure / Kovalam / Trivandrum
Transfer to airport in Trivandrum to board flight for onward destination.

Kerala Beaches Tour

Posted by Rashid Areacode (9895261956) On 11:47:00 PM

Mumbai - Calicut - Vythiri - Guruvayur - Munnar - Periyar - Kumarakom - Mararikulam - Cochin (13 Nights-14 Days)
Day 01: Arrival / Mumbai
Arrival at Mumbai. On arrival, the guest will be met by our representative and transferred to hotel. The morning is free to be spent at leisure. An excursion to Elephanta Caves is arranged for the afternoon. Visit the beautiful Elephanta Caves of the 8th century AD. The best specimen of the caves is the 'Ardhanareeshwar' depicting Shiva as the man and a woman. Overnight stay at the hotel.
Day 02: Mumbai / Calicut / Vythiri
Morning transfer to airport to catch a flight for Calicut (Kozhikode). On arrival, a short orientation tour of the city. Dive to Vythiri. Check in at the hotel on arrival. Rest of the is free for leisure. Overnight stay at the hotel.
Day 03: Vythiri
The entire day free for leisure activities and to explore the natural beauty of Vythiri. Overnight stay at the hotel.
Day 04: Vythiri / Guruvayur
Morning drive to Guruvayur. Check in at the hotel on arrival. Afternoon visit to Sri Krishna Temple (Guruvayurappan Temple). Non-Hindus are not allowed in the sanctum sanctorum of the temple. Visit the Elephant Camp at Punnathur Kotta where more than 40 elephants are groomed and trained. Overnight stay at the hotel.
Day 05: Guruvayur / Munnar
Morning drive to Munnar en-route visiting Kalamandalam Dance School. This school gives training in Kathakali dance drama and other indigenous performing arts of Kerala. On arrival in Munnar, check in at the hotel. Visit to the Tea / Spice Plantations in the afternoon. Overnight stay at the hotel.
Day 06: Munnar / Periyar
Morning drive to Periyar. Check in at the hotel on arrival. Enjoy a boat cruise on Lake Periyar to watch the wildlife busy in their activities later in the afternoon. Overnight stay at the hotel.
Day 07: Periyar / Kumarakom
Morning drive to Kumarakom. Check-in at the hotel on arrival. Afternoon is free to relax or to enjoy Ayurvedic massage at the hotel. Overnight stay at the hotel.
Day 08: Kumarakom / Houseboat
Late in the morning, board the Kettuvallam. Spend the day cruising through the backwaters /canals of Kumarakom. Overnight stay on the houseboat.
Day 09: Houseboat / Alleppey / Mararikulam
Morning disembark from the houseboat at Alleppey and drive to Mararikulam. Spend the day at the beach in beach activities or just sun bathing. Overnight stay at the hotel.
Day 10: Mararikulam
The entire day is free for leisure activities. Overnight stay at the hotel.
Day 11: Mararikulam
The entire day is free for leisure activities. Overnight stay at the hotel.
Day 12: Mararikulam
Morning drive to Cochin. Check in at the hotel on arrival. Afternoon city tour of Cochin. Enjoy a Kathakali Dance performance in the evening. Overnight stay at the hotel.
Day 13: Cochin / Mumbai
Morning transfer to airport to catch a flight to Mumbai. On arrival, proceed for a city tour of Mumbai. Timely transfer to the airport to connect flight for onward destination or check in at the hotel for overnight stay to catch the next day flight. Overnight stay at the hotel.
Day 14: Departure / Mumbai
Board International flight for onward destination.

Houseboat Tours

Posted by Rashid Areacode (9895261956) On 11:46:00 PM

Alleppey - Kumarakom - Thanneermukkom Backwater Tour 02 Night/ 03 Days
Day 01: Arrival/ Cochin / Alleppey
Arrival at Cochin by train or flight. Our assistants will meet you and help in transferring to the houseboat at Alleppey. The boat will cruise from Alleppey to Kumarakom and drop you at Thanneermukkom on the third day. Alleppey is today known as Alappuzha. It has grown tremendously in importance as a backwater tourist destination. Alappuzha is also famous for its boat races particularly the; house boat holidays; beaches; marine products and coir industry. The tourist attractions in Alleppey are the Kuttanad, Pathiramanal, Krishnapuram Palace, Sea-View Park and Vijaya Beach Park. The houseboats or Kettuvallam has a drawing cum dining room; a bedroom with attached bath; sit-out; sundeck and kitchenette. Overnight stay at the houseboat.
Day 02: Kumarakom / Thenmala
Kumarakom is a place of magnificent beauty surrounded by mangrove forests, emerald green paddy fields and coconut groves. The waterways and canals dot the town of Kumarakom situated on the Vembanad Lake. The houseboat will cruise through the Vembanad Lake and canals. You will visit the Pathiramanal, Kumarakom Bird Sanctuary, Chavara Bhavan, Karumadikuttan, Champakulam Church and QST and R Block Kayal. Overnight stay at the houseboat.
Day 03: Kovalam / Thenmala
After breakfast, we will take you on a full day sightseeing tour of Thenmala. Your tour will include the Palaruvi Water Falls, Oil Palm Plantations and Rubber Plantations, one of the biggest rubber plantations in India. After lunch, visit the Sculpture Garden, Pathways, Boardwalk and Sway Bridge. We will also take you for a one-hour boating in the Shenduruney Wild Life Sanctuary. Overnight at the hotel.
Day 04: Departure / Thanneermukkom
Pick up from Thanneermukkom and transfer to airport or railway station for onward journey.

Eco-Adventure Tour

Posted by Rashid Areacode (9895261956) On 11:44:00 PM

Thenmala - Ponmudi - Poovar (06 NIGHTS / 07 DAYS)
Day 01: Arrival / Trivandrum / Thenmala
Arrival at the Trivandrum Airport. On arrival, our representatives will meet the guests at the airport and transferred to hotel at Thenmlala. En-route; visit a beautiful waterfall hidden in the middle of the lush forest for a refreshing bath. Proceed to Thenmala. Rest of the day is free for leisure. In the evening, you will witness half an hour program of the Water Musical Dancing Fountain. Overnight stay at the hotel.
Day 02: Thenmala.
After breakfast, we will take you on a full day sightseeing tour of Thenmala. You will visit the Oil Palm, Rubber Plantations and Sculpture Garden Board Walk. Afternoon is reserved for one hour boating to the two kilometers long stretch inside the forest in the Shenduruni Wild Life Sanctuary. Overnight stay at the hotel.
Day 03: Thenmala
After an early morning breakfast, enjoy the adventure of the mountain biking with various levels of difficulty. The route will cover the rocky paths and the water bodies where you can explore the region entirely. Afternoon is for the adventures of the Rock Climbing. The rocks of different heights and size are quipped with pegs and ropes to facilitate rock climbing. Overnight stay at the hotel.
Day 04: Thenmala
After an early morning breakfast, we will take you on the Trekking tour. Trekking through the Shenduruney Wildlife Sanctuary will enable you to spot different type of birds, animals and butterflies. You will also find various herbal plants used in Ayurvedic treatments. By the afternoon, you will reach deep inside the forest. Lunch will be at the trekking site. This unique trekking package is conceived to encourage trekking activities in this region with the association of the forest department in Kerala. Dinner and over night stay at the tent house.
Day 05: Thenmala / Poovar / Ponmudi
Morning checkout from the tent house and drive backs to hotel. Enjoy a relaxed and therapeutic Ayurvedic Body Massage along with steam bath at hotel. Checkout from the hotel at 1100 hrs and drive to Ponmudi. Half-day sightseeing of the places around Ponmudi. Lunch at Ponmudi. Evening drive to Poovar. On arrival, transfer to the hotel at Poovar. Overnight stay at the hotel.
Day 06: Poovar
Morning will be busy with adventure tour of the region. Later in the day, relax in the comfort and luxury of your hotel room. The holiday resort set amidst the coconut palm, ponds and lakes. The enchanting location is bounded by a placid river on one side and vast expanse of the Arabian Sea. Overnight stay at the hotel.
Day 07: Departure / Poovar / Trivandrum
The day is free for you to spend in leisure till you are driven to Trivandrum. At Trivandrum, you will be transferred to Airport or Railway station for your onward destination.

Dream of Paradise Tour

Posted by Rashid Areacode (9895261956) On 9:20:00 AM

TRIVANDRUM - POOVAR - KANYAKUMARI (04 Nights / 05 Days)

Day 01: Trivandrum / Arrival / Poovar
On arrival at Trivandrum, our representative will meet and assist you with transfer to your hotel at Poovar. The holiday resort is fringed with coconut palms, ponds and lakes. Rest of the day is free for leisure. Overnight stay at the hotel.
Day 02: Poovar
The entire day is free for relaxation at Poovar Island. You may explore the local beauty or just sit and relax. Overnight stay at the hotel.
Day 03: Poovar / Kanyakumari
After the breakfast, we will proceed towards Kanyakumari or Cape Comorin. En-route, we will take you on sightseeing tour of the. On reaching at Kanyakumari, a 10 minutes boat trip will take you to the. Have a look at the exquisite. After witnessing the picturesque sight of the sunset, drive back to Poovar. Overnight stay at the hotel.
Day 04: Poovar / Trivandrum
After the breakfast, we will proceed towards Trivandrum. En route, we will take you on a sightseeing tour of the Sri Padmanabha Swamy Temple, Veli Tourist Village and Sri Chithira Art Gallery. We will also take you to the best Zoos in South India. Overnight at the hotel in Trivandrum.
Day 05: Trivandrum / Departure
Departure from Trivandrum for onward journey by train or flight.

Kerala Travel Itineraries

Posted by Rashid Areacode (9895261956) On 8:56:00 AM


Kerala Travel offer tour packages for some of the most popular tourist destinations in the state of Kerala. Kerala Travel Itineraries showcases the cultural diversity, bewitching backwaters, natural endowments, built heritages and wildlife population of Kerala. Kerala Travel has taken utmost care in designing the Kerala Travel Itineraries covering all the major tourist destinations of Kerala. We offer tour booking tour packages, hotel packages and itineraries at a particular tourist destination with all the requisite comforts and necessities for our customers.
You can opt from the following Kerala Travel Itineraries:


Kerala Travel Itineraries
Spices and Backwaters Tour Dream of Paradise Tour Spirit of Ayurveda Tour
Eco Adventure Tour Houseboat Tour Kerala Beaches Tour
Enchanting Kerala Tour Best of Kerala Tour Butterfly Week Tour
Exotic Wildlife and Emerald Backwaters Tour Leisurely Kerala Tour

About Kerala

Posted by Rashid Areacode (9895261956) On 5:09:00 AM

About Kerala

Kerala is acknowledged as one of the top tourist destinations globally. It is a small strip of land at the southern part of India between 8° 18' and 12° 48' north latitude and 74° 52' and 77° 24' east longitude. It extends over an area of 38,863 sq. km with a coastline of 580 km. On the western side of the state is the Arabian sea and it shares border with the state of Karnataka at the north and the rest of Kerala shares it border with Tamil Nadu.

Kerala is divided into three geographical regions:

  1. Highlands
  2. Midlands
  3. Lowlands

The Highlands is a part of the Western Ghats (also known as the Sahyadri) which rise to an average height of 900 m. It is 18,650 sq.km in area and accounts for 48 percent of the total land area of Kerala. Anamudi (2694 meters), the highest peak in India after the Himalayas, is in the Munnar division of the Western Ghats. Most of the rivers of Kerala originate from the Western Ghats.

The Midlands, lying between the mountains and the lowlands with an area of 16,200 sq.km, is made up of undulating hills and valleys

Lowlands are also known as the Coastal Area. It covers an area of almost 4000 sq.km. Kuttanad region of Kerala is one of the very few places in India where cultivation is done below sea level. Water is the main mode of transportation in these areas.

Kerala has 44 rivers which 41 are west flowing and 3 flow east. Apart from these 44 main rivers, their tributaries and distributaries and a countless number of streams and rivulets crisscross the land making it green and fertile and also serves as inland waterways. Apart from these rivers, Kerala is bestowed with a number of lakes and backwater lagoon which add to the beauty of the land.

Kerala Basic Facts

Capital of Kerala

Thiruvananthapuram

Language

Malayalam

Area

38,863 sq. km (15,005 square mile)

Districts in Kerala

14, Thiruvanathapuram, Kollam, Pathanamthitta, Alappuzha, Kottayam, Idukki, Ernakulam, Thrissur, Malappuram, Palakkad, Kozhikkode, Kannur, Wayanad, Kasaragod.

Sex Ratio (Females per 1000 Males)

1058

Major Religions

Hinduism, Christianity, Islam

Location of Kerala

8° 18' & 12° 48' north latitude and 74° 52' & 77° 24' east longitude.Kerala is located in the south west corner of India.

Rivers of Kerala

44 - (41 west-flowing and 3 east-flowing)

Forest Area

11,125.59 sq.km

Major Agricultural Produce

Spices, Rubber, Coconut, beverages like coffee, tea

Official Animal

Elephant

Official Bird

Hornbills ( Vezhambal )

Official Flower

The Indian laburnum ( Kanikkonna )

Official Tree

Coconut Palm

Tourist Attractions

Natural Beauty, Ayurveda, Backwater cruises, Cultural diversity, Art forms, Snake-boat races etc...

Chemmeen Ularthiyathu

Posted by Rashid Areacode (9895261956) On 4:30:00 AM



Preparation time: 30 minutes Cooking time: 30 Minutes Serves: 6-8
A traditional prawn preparation that brings out the exquisite taste of prawns. It is served as a side dish with rice. A favorite of my children. This dish is traditionally prepared in earthen vessels and tastes best when cooked that way.


Ingredients:
500gms. (cleaned and de-veined)
100 gms. ( cut into ½ inch long and ¼ inch thick pieces)
5 gms.( cut into two)
5 gms. (cut into tiny pieces)
25 gms. ( cut into thin slices)
1 ½ tsp.
½ tsp
1 ½ springs (leaves separated)
10 gms.
175 ml.
1 ½ tsp.
200ml.
½ tsp.
25gms. ( sliced fine).
2 springs
Method of preparation:
• Soak the cocum in little water for sometime.
• Heat oil and add mustard.
• When the mustard crackles, add the sliced shallots, curry leaves and fry.
• Remove and keep aside.
• Add all the ingredients to the cleaned prawns.
• Add the soaked cocum and the water in which it was soaked and mix well.
• Add water and cook for 15minutes.
• Allow the water to dry. Remove from fire .
• Then add the seasoning and saute for 10 minutes.
• Remove from fire and serve.

Dosa

Posted by Rashid Areacode (9895261956) On 4:31:00 AM





Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Preparation:
Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.

Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling (Spicy Filling): 
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.

Variations of Dosa

Though dosa typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India. Other types of dosa include:
  • Egg dosa - a dosa spread with an omelette.
  • Chilli dosa - chilli powder is spread on the dosa.
  • Open dosa - chutney powder is spread on the dosa while cooking. Before serving spiced & mashed potato is placed on top.
  • Onion dosa - chopped and sautéd onions are spread on the dosa.
  • Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.
  • Butter dosa - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
  • Roast - the dosa is spread thinly and fried until crisp.
  • Kerala Dosa - a different kind of traditional dosa, that is small, thick, soft and spongy.More like a pancake and somewhat similar to appam, with the difference that it is flat and that dal is used in the batter.
  • Family roast - a long dosa which can be spread over 2 or 3 feet.
  • Paper dosa - a long and very thin delicate dosa which can be spread over 2 feet.
  • Green dosa - a dosa stuffed with fresh vegetables and mint chutney.
  • Chow-chow dosa - a dosa stuffed with (Indian flavored) Chinese noodles.
  • Cheese dosa - a dosa stuffed with cheese.
  • Masala dosa - a dosa stuffed with spiced potatoes (famous in South India).
  • Methi dosa - a dosa flavoured with fenugreek.
Rava dosa.
  • Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack/tiffin.
  • Wheat dosa - made with wheat flour, and served with coconut chutney, mysore masala dosa
  • Vella dosa - a sweet dosa made of jaggery with ghee/neyyi.
  • Ragi Dosa - made of ragi or millet flour, usually considered "a poor man's fare".
  • Muttai dosa - eggs are added to the regular batter; the word muttai in Tamil means "egg".
  • Oothappam - Thick round dosa in Tamilnadu.
  • Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two to three, hence the name.
  • Benne dose - similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it. Said to have originated in the Davanagere district of the state of Karnataka
  • Cabbage dosa - a dosa made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp.
  • Neer dosa - a dosa prepared from rice unique to Dakshina Kannada, Udupi and Uttara Kannada districts.
  • 70 MM Dosa - similar to Masala Dosa, but it is bigger in size, about 60 cm in diameter.
  • American chopsuey dosa - Dosa served with a filling of fried noodles and tomato ketchup.
  • Uppu puli Dosa - It is dosa made by adding Uppu (salt) and Puli (Tamrind) with dosa batter. It is an variety of dosa which are part of Udupi cuisine.

Masala dosa

Masala dosa showing potato masala filling
The ubiquitous Indian dish, masala dosa has its origins in Udupi, Karnataka.A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.
Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains. People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji.
Due to the huge popularity of masala dosa, many variants exist for differing tastes. The following are some of the variants:
· Mysore masala dosa: Masala dosa with chutney spread inside along with bhaji.
· Vegetable masala dosa: Instead of potatoes, peas and other vegetables are mashed to make bhaji.
· Rava masala dosa: Rava (semolina), especially the Bombay Rava, is used to instead of rice.
· Chinese Masala dosa: Noodles and other Chinese ingredients like schezwan sauce are added.
· Paneer Chilli Dosa: The dosa is stuffed with sauteed cottage cheese (paneer) and capsicum (Bell pepper).
· Palak Masala Dosa: The dosa is coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture.
· Masala dosa with one or two fried eggs served on top of it (a possible variation of the egg hopper).
One variant of the masala dosa, the Mysore masala dosa, is served with both coconut and onion chutneys. In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dosa is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rava dosa or Rave dosay is another variant which is made from semolina. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.
Dosa is made in every part of South India and the Dosas prepared in North India are generally of the Karnataka type.

Puttu

Posted by Rashid Areacode (9895261956) On 7:29:00 AM



Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It is eaten along with sweet bananas, especially cheru pazham. Some people prefer having Puttu along with Egg Curry, Kadala (Bengal Gram) Curry, Cheru Payaru (Green Gram) Curry etc.

Ingredients
Puttu Podi / Fried Rice Powder – 2 cups
Grated Coconut – 1/2 cup
Grated Cumin – 1 tsp
Salt – As required
Sugar – 1/2 tsp
Luke Warm Water – Around 1/2 – 3/4 cup





Rice Powder after mixing with water










Grated Coconut









Preparation Method
Mix little salt in half to 3/4 cup of warm water.
Mix 1/2 tsp of grated cumin and 1/2 tsp of sugar with the rice powder.
Sprinkle water on the rice powder and start mixing it so as to make the powder wet.
Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.
After the mixture has enough moisture, run it in a grinder for a few seconds so that there are no lumps.
For making Puttu, there is a special vessel known as Puttu Kutti which is placed on top of another vessel called Puttu Kudam.
Fill the PuttuKudam with water, not more than half its capacity.
Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.
Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.
It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.








Puttu Kutti










Biryani

Posted by Rashid Areacode (9895261956) On 3:02:00 AM

Biryani, biriani, or beriani: is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was originated in Iran (Persia) and it was brought to the South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
Ingredients
The spices and condiments used in biryani may include but are not limited to: ghee, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of unflavored rice (which has a hint of the aromas and juices of the curry) and intensely flavored sauce and meat or vegetables.

Types

Hyderabadi Biryani
Non-vegetarian Hyderabadi Biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kachi Akhni" Biryani as both the marinated meat and the rice are cooked together.



Dindigul Biriyani
Dindigul Biriyani- Dindigul is very famous for its Briyani and also called Briyani City. Briyani prepared in Dindigul uses a small rice called seeraga samba and with special ingredients.It gave tamilnadu the best of its taste. Thalappakatti in itself is a brand name which operates all over Tamilnadu with so many retail outlets. Venu Briyani, Ponram, Thulsi and Bangaru are the Best Briyani hotels in Dindigul. Aachi's also holds good in its flavour.


Iranian Biryani
In Safavid dynasty a dish called "Biryan Pilaf" was made with overnight marinated lamb/chicken - with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds - and later cooked in Tandoor / Tanoor oven. It was served with steamed rice. In its more original form, in some cities the dish is known with the general name of "Dam Pukht/Dam-pukhtak". The compound in Persian means "steam-cooked"—a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides "biryani". In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as 'danpauk'.
In city of Isfahan, Iran; a kind of Biryani is made with cooked mutton or lamb that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually "nan-e taftoon" but also sometimes "nan-e sangak".

Sindhi Biryani
The Sindhi Biryani variant of Biryani is very popular in Pakistani cuisine and Biryani of all types are eaten in all parts of Pakistan and the world. In Pakistan Biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular. most Biryani cuisines in Pakistan combine elements of Sindhi Biryani such as the common use of Yogurt recipes. The national flag carrier, PIA, also serves this cuisine for most of its western bound flights to give foreigners a feel of Pakistani cuisines.
There is also another meat free version prepared in the Punjab and northern areas of Pakistan that has proved quite popular and to meet the dietary requirements. The dish offers the usual local vegetables as well as a sour yogurt to cool off the stomach from the spices.

Memoni Biryani
Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi Biryani. It has variations though, among families, as do most biryanis, though the Batwa Memon community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani also uses less food coloring compared to other biryanis, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring. Memoni biryani is especially notable in Karachi, Pakistan.

Kacchi Biryani
Kacchi Biryani is a special preparation of the dish which is cooked with mutton (and rarely with Chicken). The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacy of Old Dhaka, Bangladesh.
Tahari
Tahari or Tahri is the name given to the vegetarian version of the Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

Lucknowi (Awadhi) Biryani
Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of the Mughal Empire left on the northern part of India. It originated in the village 'Bare Next' and although it originated in the North, Virani Biryani has also picked up flavors of the South. The Awadhi Biryani is also known as "Pukka" Biryani as the rice and meat are cooked separately and then layered.



Calcutta Biryani
The third in the list of famous Biriyanis, Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiabruz. When the biryani entered poorer homes in the city that could not afford meat, at least on a regular basis, the meat was replaced by potatoes. Now the use of potatoes has become a distinct feature of the Calcutta biryani as an additional ingredient along with the meat. In addition, Calcutta biriyani is much lighter on masala and more subtle, unlike its Hyderabadi counterpart.

Kozhikode Biryani
The Kozhikode Biriyani variant of biryani is very popular in Kerala cuisine introduced by Muslims. This preparation is popular across the coast of Kerala—the Malabar region particularly. The biriyani may contain chicken, mutton or fish as the main ingredient. The biriyani is quite different from others across India in that the rice used is generally mixed with ghee to produce a very rich flavour. Although local spices such as nutmeg, cashew, cloves and cinnamon are used, there is only a small amount of chilli (or chilli powder) used in the preparation making the dish much less spicy in comparison to other biriyanis from across India. It is also known as Thalasseri biriyani.

Danbauk
In Myanmar, biryani, known in Burmese as danpauk/danbauk or danpauk htamin is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.


Thallapakattu Briyani
This variety of briyani is quite popular in south india particularly in tamil nadu.There are quite a number of hotels serving this type of briyani.Thallapakattu literally means turban in Tamil.


Thai Biryani
In Thailand, Thai Muslims have popularized a local variety of the dish, known as Khao mok, which is popular throughout the country.Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most notable Muslim Thai dishes. Biryani is also another name for heena.



Sri Lankan Biryani
Malay Biryani prepared with Sri Lankan Spices
In Sri Lanka Biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and
Ground Mint Sambol.
A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.


Malaysia's Nasi Beriani
In Malaysia and Singapore, the dish is called Nasi Beriani or Nasi Beryani or Nasi Briani or Nasi Minyak. It is commonly served with Rendang dish and Sirap Bandung beverage especially during wedding receptions of Muslim Malays community. Nasi Beriani Gam, a special version of the dish is famous and favourite in the southern Malaysian state of Johor, especially in Muar and Batu Pahat.


Singapore
In Singapore, the dish is called Nasi Biryani by the Malays or simply Biryani by the Indians. It is a very popular dish amongst the largely South Indian community of the Indian minority and the ethnic Malay-Muslim community, being a choice serving at weddings of both these communities. There are also speciality restaurants, commonly in Little India and Arab Street, and also regular Indian Muslim food stalls in coffee-shops all over the island that serve several types of briyani; distinctly Indian or Malay. The very common types come in either the chicken, mutton or fish versions, always accompanied with Achar (a pickled combination of cucumbers, onions, red chillies and pineapples) or Raita and a hard-boiled egg (in South Indian versions only). There are also Afghan, Iranian and Turkish manifestations of this dish available in some restaurants.

Filipino Dish
In the Philippines, Biryani dishes exists in the Pampanga region of the northern island of Luzon, and in the predominantly Muslim areas of the southern island of Mindanao and the Sulu archipelago. The Kapampangan Nasing Biringyi is related to the Malay Nasi Beriani, see Kapampangan cuisine.
In the southern island of Mindanao, biryani style rice dishes are served during big celebrations.

Shrimp Biryani
This particular variation of Biryani brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it's quicker to prepare and doesn't require long hours of complex marinating procedures. It's usually served with a side of baingan masaledar.

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