Ingredients


Chicken – 1 kg cut into small pieces
Onions – 2 sliced
Ginger – 2″ piece chopped
Garlic – 4 chopped
Green chillies – 4 slit
Curry leaves – 2 sprigs
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Pepper powder – 2 tsp
Vinegar – 2 tbsp
Water – 1 cup
Salt – to taste
Oil – 2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden brown.
Add turmeric powder and garam masala.
Then add the chicken pieces, vinegar, salt and water.
Mix well and cook covered till done.
Open the lid and add pepper powder.
Mix well and simmer for another 2 minutes till the gravy is thick.
‘Pepper Chicken’ is ready !!!!!!

Ingredients

King (Seer) Fish – 1/2 kg cut into cubes
Shallots – 10 sliced
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Green chillies – 3 slit
Curry leaves – 4 sprigs
Kudampuli/ Gambooge – 4 to 5 pieces
Mustard seeds – 1/2 tsp
Fenugreek seeds/ Uluva – 1/8 tsp
Coriander powder – 2 tsp
Kashmiri chilly powder – 4 tsp
Turmeric powder – 1/2 tsp
Water – 2 cups
Salt – to taste
Coconut oil – 2 tbsp

Method

Soak kudampuli in half a cup of water and keep aside.
Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
Add shallots (I used one onion), ginger, garlic, green chillies and curry leaves and saute till they turn light brown.
Add a little water to the spice powders to form a paste. Now add this paste to the pan and saute till the raw smell goes.
Add the soaked kudampuli along with the water.
Add more water and salt to taste.
Mix well and keep it covered till it boils.
Open the lid and add the fish pieces.
Keep covered and cook on a medium flame till the oil starts to float on top of the curry.
‘Meen Vattichathu’ is ready ....

Ingredients

Chicken – 1 kg cut into pieces
Onions – 2 chopped
Ginger garlic paste – 2 tbsp
Tomatoes – 2 chopped
Curry leaves – 1 sprig
Turmeric powder – 1 tsp
Water – 1 cup
Salt – to taste
Oil – 2 tbsp
Coriander leaves – 1 tbsp chopped

For the Paste

Grated coconut – 1 cup
Dry red chillies – 6
Peppercorns – 1/2 tsp
Poppy seeds/ Khus khus- 2 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds/ Perumjeerakam – 1 tsp
Cinnamon – 4 ” piece
Cloves – 4
Cardamom – 1
chicken-chettinad-1

Method

Heat a little oil in a pan and roast the grated coconut till light brown. Add rest of the ingredients and roast till aroma comes out. Allow it to cool and grind to a paste. Heat oil in a pan and fry onions till golden brown. Add ginger garlic paste and fry for a minute. Add turmeric powder, tomatoes, curry leaves and salt. Fry till oil separates. Now add the ground masala, water and the chicken pieces. Mix well, cover and cook till done. Stir in between. When the gravy is thick, switch off the flame. Garnish with chopped coriander leaves. Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.

Ingredients:

Karimeen -1 kg
Chilli powder -1 tsp
Turmeric powder -1 tsp
Pepper powder -1/2 tsp
Vinegar -1 tbsp
Salt -1 tsp
Oil -for frying

Gravy:

Onion -1 big sliced
Ginger -2 tbsp chopped
Garlic -1 tbsp chopped
Green chillies -5 slit
Curry leaves -2 sprigs
Coriander powder -3 tsp
Turmeric powder -1 tsp
Pepper powder -1 tsp
Thin coconut milk -2 cups
Thick coconut milk -1 cup
Vinegar -2 tbsp
Salt -to taste
Coconut oil -2 tbsp
Method:

In a vessel, mix together chilli powder, turmeric powder, pepper powder, vinegar and salt. Smear this paste on the fish pieces and keep aside for half an hour. Fry them in oil till light brown in color. Keep aside. Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in color. Add coriander powder, turmeric powder and pepper power. Fry for few seconds and add thin coconut milk, vinegar and salt. Cover and cook till it boils. Now add the fried pieces of fish. Pour some gravy over the top of the fish pieces, cover and let it simmer for about 10 minutes on low flame. Open the lid and add the thick coconut milk. Mix gently or twist the pan. When it is about to boil, put off the flame. Serve hot.

Ingredients:
palada(200g)
milk (3 liters)
sugar(750g)
cardamom(10nos)
butter(one tea-spoon)
Method

1. Wash Palada and soak in boiling water for 20 minute and drain.
2. Boil 3 liter milk with half liter water.
3. Add soaked ada into the boiling milk and cook until the ada becomes very soft to touch.
4. Add 750g Sugar and boil the mixture until the colour of milk turns to mild-pink from milk-white.
5. Remove vessel from fire and add one spoon of cardomom powder. ( powder 10 No cardomom with 10g sugar) add also one tea-spoon butter and mix properly.
6. Your Palaaprathaman is ready to serve hot/cold.

Ingredients:
Cooked Rice 1 cup
Jaggery 1 cup
Coconut Milk 1 cup
Coconut grated 1 cup
Water 1/2 cup
Coconut Pieces cut into small teeth 1/2 cup
Ghee 1/4 cup
Dry Ginger Powder 1 tsp

Method
1.Mash the cooked rice with the back of a slotted laddle.
2.In a heavy pan add jaggery, water and add the rice and cook on a low flame till the jaggery dissolves.
3.Grind the coconut to a fine paste and add to the rice mixture with constant stirring.
4.When the mixture begins to boil add the coconut milk and cover it for 5-10 minutes and remove from fire. The mixture should not boil well after adding the coconut milk.
5.In a different pan fry the coconut pieces till golden brown in ghee. Switch off the stove add the ginger powder and pour this to the pradhaman.

Malabar Chicken Curry

Ingredients:
Chicken - 1 kg (cut into medium sized pieces) Onion - 3 nos (grind without water) Tomato - 2 nos (grind without water) Ginger paste - 1 tsp Garlic paste - 1 tsp Thick coconut milk - 1/2 cup Thin coconut milk - 1 cup Chilly powder - 1 tsp Coriander powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Curry leaves - 1 stalk Mustard seeds - 1 tsp Cloves(Grambu) - 3 nos Salt - As reqd Oil for frying

Method
1)Heat oil in a pan.
2)Splutter mustard seeds.
3)Add cloves and curry leaves.
4)Add onion and tomato and saute for a few mins.
5)When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.
6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.
7)Mix well and stir for few mins.
8)Add thin coconut milk.
9)Add water as required and salt to taste.
10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
:- Serve hot with chappathi, porotta, idiyappam.

Ingredients:
1 lb King fish
8 - 9 - Pearl onion (chopped)
2 - Tomato (chopped)
7 - 8 nos - Green chillies (chopped)
5 - 6 nos - Curry leaves
Coriander leaves as reqd
7 nos - Garlic pods
2 tbsp - Chilli powder
2 tbsp - Tamarind(Puli) paste
11-12 nos - Black gram
1 tsp - Mustard seeds
1 tsp - Fenugreek seeds
4 - 5 nos - Black pepper
1 cup - Coconut milk
Salt - As reqd
Oil - 3 tbsp

Method

1. Heat oil in a non stick pan.
2. Add tomatoes and saute it for a minute.
3. Take a vessel and add red chilly powder, tamarind paste, salt and water and stir it well.
4. Remove the tomatoes from the oil and put it in the above vessel.
5. Heat up the same pan used for frying tomatoes.
6. Splutter mustard seeds.
7. Add black pepper, fenugreek seeds and black gram and fry, till the fenugreek starts to emit a nice aroma.
8. Add curry leaves, pearl onions, garlic and green chillies.
9. Add salt and saute, till they become brown in colour.
10. Add coriander leaves.
11. Add the tamarind paste and tomatoes and allow to boil for 5 mins.
12. Add pieces of fish and allow it to boil. 13)Cook, till the fish is well cooked. 14)Add the coconut milk and heat it for 3 mins. 15)Switch off the flame.
13. Add salt, if needed.
14. Garnish with coriander leaves.
15. Serve with rice.

Fish Curry Is Ready.. Have it ...

Kalari or 'Kalaripayyat' is the exclusive martial arts legacy of Kerala. An old combat martial art originating in Southern India, Kalari is used as a defensive system. It's believed that Kalaripayyat may have been the inspiration for the many Asian martial arts we know today.


Originally, the Kalari was a place of learning for subjects such as ayurvedic medicine, yoga, philosophy, astrology, architecture and geometry in addition to combat arts. Physical well being is a fundamental element to this martial art with massage techniques and medical treatments being part of the over-all system.


What is Kalari payyat

Place of Kalari practice
The villages of medieval Kerala had a kalari, a temple, and a public tank for bathing, - a rare combination of religion, hygiene, public health and defence. Although the Kalari system was an offshoot from the Hindu way of life, it was shared by all people, irrespective of caste and religion, as a common legacy.

Ankathattu
'Ankathattu' is a four to six feet high platform constructed temporarily for the purpose of fighting duels. 'Ankam' means war in the Malayalam language. This platform is constructed as per tradition and is in the center of the ground from where people can watch the fight. This place altogether is called AnkaKalari.

Poothara
Every Kalari has a Poothara (meaning "platform where flowers are kept" in the Malayalam language). It's a seven-tier platform placed in the south-west corner of every Kalari, housing the guardian deity of the Kalari. The seven tiers symbolise the seven abilities that each person must possess - Vignesva (strength), Channiga (patience), Vishnu (power to command), Vadugashcha (the posture), Tadaguru (training), Kali (the expression) and Vakasta - purushu (sound).

Gurrukal - The Teacher
Each Kalari is run by a ‘gurukkal’ (teacher) who teaches the students the esoteric physical and spiritual disciplines needed to master Kalaripayattu. A Kalari teacher was very much respected by the society. He was given the title 'Panikkar' derived from the term 'Parinayaka'. According to Buddhist literature, he is a teacher of weaponary or Ayudha Vidya Guru.


The Styles of Kalari
The styles of Kalari are based on the region of training like North Kerala, Central Kerala and Southern Kerala.

Vadakkan (Northern) Style:
This style is characterized with the typical leaping and jumping movements which is unique to the system. The training starts at an early age- as early as 5 yrs. The place of Kalari has very strict dimensions.

Another unique practice of the Vadakkan style is the applying of oil on the practitioner's body before training. Herbal oils are applied and Chavutti Thirummal or foot massage is performed before undertaking training. This helps in developing flexibility and preventing injury.

After the Meyppayttu (solo forms) the student progresses to Kettukari (long staff), Muchchan (short stick), Katara (dagger), Valum parichayum (sword and shield) and Urumi (flexible sword) and then to the Ottakkol (curved stick).

Though in the ancient days the place was ruled and controlled by local chieftains, they had only a minimal role as far as law enforcement was concerned. Disputes between persons or the chieftains were settled by duels in a specially constructed arena in the town square called ankathattu. This led to the development of the skills needed for one on one fighting with sword and shield and other weapons like Churika and Urumi made of metal. Each family of the warriors were said to have developed secret fighting formula.

Thekkan (Southern) Style:
The stances are comparatively higher than in the Northern or Vadakkan style and relatively less emphasis is placed on the weapons like sword and shield and Churika (double edged sword dagger about one cubit in length).

More emphasis is placed on the empty hand techniques and knife, long staff and short stick plus the extremely effective and lethal weapon called Kottukampu. This could be due the presence of a well-established law enforcing system present in the southern part of Kerala right from ancient days. Use of weapons like swords by civilians was a crime whether in self-defense or otherwise and the ancient masters cunningly developed very effective empty hand sets.

Then the science of striking the vital points or Marma developed as a great system of medical tradition and as a sinister art of killing a person without any visible mark of violence, this completely changed the nature of the southern style Kalarippayattu.

Central Style:
The central style (practiced mainly in Trissur, Malappuram, Palghat and certain parts of Ernakulam districts is 'a composite' from both the northern and southern styles that includes northern meippayattu preliminary exercises, southern emphasis on empty-hand techniques, and its own distinctive techniques, which are performed within floor drawings known as kalam.

1 Alappuzha
2 Ernakulam
3 Idukki
4 Kannur
5 Kasargod
6 Kollam
7 Kottayam
8 Kozhikode
9 Malappuram
10 Palakkad
11 Pathanamthitta
12 Thiruvananthapuram
13 Thrissur
14 Wayanad

Capital of Kerala :Thiruvananthapuram
Language :Malayalam
Area 38,863 sq. km (15,005 square mile)
Number of Districts in Kerala 14
Population Males Females Total
15,468,614 16,372,760 31,841,374
Population Growth Rate + 9.42% (Decadal)
Density of Population 819 persons per sq.km
Sex Ratio (Females per 1000 Males) 1058
Infant Mortality rate 16 per 1000 live births
Life Expectancy 71.3
Literacy in Kerala Males Females Total
94.2 87.7 90.90%
Taluks 63
Villages 1452
Corporations 5
Municipalities 52
Assembly Constituencies 140
Lok Sabha Constituencies 20
Rajya Sabha seats 9
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)
Kerala Climate Southwest Monsoons ( June - September )
North east Monsoons ( October, November )
Winter ( December - February )
Summer ( March - May )
Forest Area 11,125.59 sq.km
Kerala Economy Agricultural
Major Agricultural Produce Spices, Rubber, Coconut, beverages like coffee, tea
Official Animal Elephant
Official Bird Hornbill (Vezhambal)
Official Flower The Indian laburnum (Kanikkonna)
Official Tree Coconut Palm
Tourist Attractions Natural Beauty, Ayurveda Treatment and Ayurvedic Massage, Backwater cruises, Cultural diversity, Art forms, Snake-boat races etc...
Universities in Kerala

1. University of Calicut
2. Cochin University of Science and Technology
3. Kannur University
4. University of Kerala
5. Kerala Agricultural University
6. Mahatma Gandhi University
7. Sree Shankarachaarya University of Sanskrit
8. Shree Chitra Thirunal Institute for Medical Sciences and Technology

In one of the worst boat mishaps in Kerala in recent times, 15 school children and three teachers drowned as their boat capsized in a reservoir near Kothamangalam in Ernakulam district on Tuesday evening.

The joy ride, during an excursion by students of St Anthony's School in Elavoor near Angamally in the district to Thattakadu bird sanctuary, turned into tragedy as one of the three boats used be the students capsized, killing 15 students and three teachers, police said.

They said 106 students, 10 teachers and two non-teaching staff had set out for the excursion when one of the three boats ferrying them capsized.

The 15 students who met with a watery grave were all below 10 years of age, Ernakulam District Collector A P M Mohammed Hannish said.

Official sources late on Tuesday night confirmed the death of 18 people in the mishap.

The capsized boat was under repairs and none of the three boats had license to operate, the sources said.

It was a heart rending scene at various hospitals in Kothamanagalam and nearby areas as parents, relatives and school authorities rushed on hearing about the mishap.

The navy sent in a team of 12 divers and a medical assistant, naval sources said.

Chief Minister V S Achutanandan ordered an inquiry into the tragedy.

Schools in Ernakulam district will remain closed on Wednesday as a mark of respect for the dead, while Angamally town will observe a hartal.

The students, studying in 5th, 6th and 7th standard of St Antony's School in Elavoor in nearby Angamally had set out for the excursion at 7.30 in the morning in two buses, the school authorities said.

Some of the rescued children said at least 50 students were in the capsized boat.

Kerala Fisheries Minister S Sharma, told reporters that necessary instructions have been given to release the bodies without conducting postmortem.

Achuthanandan is expected to visit Kothamangalam on Wednesday.

Protest mounting against Elavoor `Thookkam'




KOCHI, APRIL 11. With the Hind Navothana Prathishtan president, Swami Bhoomananda Tirtha, reiterating his resolve to prevent the revival of the `Thookkam' at the Puthankavu Bhagavathi Temple, Elavoor, near Angamaly, the performance of the ritual scheduled on April 23 has triggered off a controversy.

The Swami said that he and other sanyasis of the Prathishtan would try to prevent the ritual by lying on the scaffold, which would be used for the ritual. According to the banned practice, the back of a person who was willing to perform `Thookkam' would be pierced with a hook and lifted up on a scaffold.

It was stopped 16 years ago following widespread protests against the ritual.

The Swami said that he would intensify the efforts against the revival of the evil.

The matter had to be resolved by law enforcing authorities, he said.

The Swami said that it was now for the district authorities to ensure that the efforts to revive the ritual were frustrated. He said that the "vow" that he would lay on the scaffold would be carried out at any cost.

He said the temple advisory committee, which wanted to revive the practice, had no right to say that they would perform the `Thookkam'.

In fact, the temple belonged to the Uramma Devaswom which was against the `Thookkam'.

He said that with the High Court dismissing as withdrawn a writ petition filed by the Temple Upadesaka Samithy, the Government could prevent the efforts to revive the `Thookkam' on the ground of "criminality, barbarism and anti-national''.

The `Thookkam' was stopped in 1987 and `Poomoodal' was being performed in lieu of `Thookkam'.

The present attempt at revival was an affront on the very temple institution, fraud on dharma and violation of the Constitution, which enjoined on everybody to uphold the composite cultural heritage of the country and adopt a rational and scientific attitude.

In fact, many tantris had made it clear that the ritual did not come under any tantric rite or ritual at all. The efforts to revive the `Thookkam' would only tarnish Hinduism and lead people to barbaric age.

`Thookkam' as planned: Kshethra samithy


Meanwhile, the organisers of the 'Thookkam' said the ritual would be held on April 23 as planned earlier. The Elavoor Kshethra Kshema Samithy leaders told a press conference here on Saturday that the decision to revive the centuries-old practice was taken by the devotees of the village.

They denied the charges that the ritual was crude and brutal.

The legend behind the ritual goes back to the ancient days when human sacrifice was performed at the temple once in a year.

It is believed that the human sacrifice was stopped at the order of the goddess herself as a mother pleaded with her to save her only son who was chosen as that year's victim.

The ritual of `Thookkam' thus replaced the human sacrifice.

The samithy move to revive the custom this year had been drawing widespread protests from many quarters including the Hindu Aikya Vedi. The vedi general secretary, Kummanam Rajasekharan, had declared that any move to perform the `Thookkam' would be stopped at any cost.

They claimed that the person performing the ritual would feel no discomfort, since a specially prepared oil was massaged on to the skin for 21 days before the ritual.

This oil and the massage together would help to strengthen and increase the elasticity of the skin and muscles, which will be pierced by the iron hook during the ritual.

There will be no bleeding while piercing the skin, they claimed.

The samithy leaders claimed that people who had performed the `Thookkam' up to nine times were still alive in the village.

It was a question of protecting the faith of a community, they argued.

When asked about the vedi's protests against the ritual, the samithy leaders said that it was an issue of ego clash. They said they were also workers of the vedi and that the vedi resentment was that it was not consulted while planning to revive the ritual.

If Mr. Rajasekharan was adamant about stopping the ritual, he should at first try to convince the people of Elavoor that the `Thookkam' was an obnoxious practice, they said.

The samithy leaders also denied the report that one person had died during the `Thookkam' some years ago as a result of the person performing the ritual falling from the iron hooks over another one.

The samithy leaders, Anil K. Nair and Soman Sreekanteswaram, participated in the press conference.

1.Govt.LP school Elavoor.
2.St.Rocky's L.P School Elavoor..
3.St. Antony's UP School Elavoor.
4.St. Francie's LP School Puliyanam
5. Suvidhya LP School Kunupillisserry

Address:
Vicar,
St.Antony's Church Elavoor.
Elavoor P.O
Elavoor.
PIN :- 683572
PH:- 0484-24732535

1. St.Antony's Church Elavoor.
Elavoor P.O
Elavoor.
PIN :- 683572
PH:- 0484-24732535
2. St.Mary's Church Elavoor
Elavoor P.O
Elavoor.
Pin:- 683572
PH:- 0484-2473490
3. St.Sebastian Church Elavoor
Elavoor P.O
Elavoor.
Pin:- 683572
Ph:- 0484-2473153

Country : India
State : Kerala(God's Own Country)
District: Ernakulam
Taluk : Aluva
Village : Parakadavu
Pincode : 683572.

Our village is located Near to the Cochin International Airport(10KM).

In our village Includes Many Church's, Temples,Schools, Banks, Rivers And much more...
Its a lovely and silent place..
here is the wikimapia Image of our Village:-

















Root Map