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Biriyani is a mixied rice dish originating in Mughal Empire during 16th century .This dish is prepared with Rice, spices , ghee and a particular meat which can be either chicken , mutton or beef.  Method Of Preparation  Take two kilograms of chicken , cut into biriyani pieces. Add quarter teaspoon salt, one tablespoon of pepper powder , half teaspoon of turmeric powder , one tablespoon of garam masala, three tablespoon of curd , marinate well. Allow to rest for twenty minutes. Switch on the flame , keep a pan. Add five tablespoon of sunflower oil and one tablespoon of ghee. When pan gets hot, add five chopped onion, thinly sliced , add to the oil, fry till golden brown. Onion can be fried as two or three batches. Donot add salt to the onion  while frying. In a mixi jar, add two bulb garlic , big size ginger , one tablespoon of fennel seeds , two cardamom, three cloves , one star anise , three strands nutmeg flower , one small size cinnamon, three green chilies , grind well. To the oil

 Address Hill Palace Museum Irumpanam Thrippunithura Ernakulam  Kerala-682301 Phone No: 04842781113 Hill palace is an archaeological museum and palace which is located in Tripunithura , Kochi, India , Kerala.This is considered as the largest archaeological museum in Kerala.This is built in 1865 and it consists of 49 buildings in 54 acres of land .This huge complex consists of archaeological museum, heritage museum , deer park, pre historic park and a children's park.  Short Video : Follow us: Instagram :orchidcafe4u Twitter :orchidCafe Facebook :orchidCafe Gmail :orchidcafe4u@gmail.com #orchid  Cafe

Chemmeen vattichathu is a special Kerala style easy and delicious recipe which is made in earthen pots which enhance its flavor .Prawns cooked with special Indian spices gives an authentic taste along with the great texture .This is a bowl of prawns curry made spicy , straight from the land of fresh prawns and can be enjoyed with rice along with favorite vegetables.    Method Of Preparation Take small six pieces of Malabar tamarind , wash , soak in water along with a tablespoon of salt. Switch on the flame , keep an earthen pot. Add two tablespoon of coconut oil and spread evenly. Take half kilograms of cleaned , washed and deveined prawns. When oil gets hot, add three sticks of fresh curry leaves. Then add prawns and stir well in the coconut oil. Add quarter teaspoon of salt and quarter teaspoon of turmeric powder , mix well. Add two sliced green chilies and chopped medium size ginger , mix well. Once prawns starts to change its color and it starts to shrink,add one tablespoon of Kash

Papaya is one of the easily available fruits in any region, especially in Kerala.Mostly all of them have a papaya tree in their house.We can prepare tasty and yummy dessert using ripe papaya in a traditional way.It takes lot of patience as it is time consuming , but the end result is just simply amazing.This is a delicious dessert prepared with ripe papaya , jaggery, sugar , ghee and nuts.They are sweet in taste as it consists of lot of jaggery and sugar.The color depends on the color of jaggery which use.It is a best choice to serve as a after meal delight.Every one will enjoy for sure.  Method Of Preparation Take three sweet and ripped papaya. Remove the outer skin and also seeds and whitish layer where the seeds are attached with, otherwise it cause bitter taste to the dessert.  Take one and half balls of jaggery , crush them , add one glass water and melt. Grind all papaya in mixi jar and add to uruli. Halwa is preparing in uruli and firewood in traditional way. Add one and half gl

 Kerala style chicken dishes are usually packed with spices , rich in taste and flavors .It has a soul - soothing texture .Kerala offers a list of delicious and yummy side dishes with main course that certainly many of the outsiders can never get enough of.Despite of being popular for the many varieties of chicken dishes , many tourists take a tour of food to enjoy the traditional taste.From the famous chicken biriyani the taste of every chicken dishes is simply exquisite.It is a true fact that Kerala stands out in all the flavors in chicken recipes.Those who are chicken fan, must try the Kerala style chicken roast . Method Of Preparation Take one kilograms of chicken, add half teaspoon turmeric powder and half tablespoon salt,one tablespoon of curd, mix well and rest for forty five minutes. Switch on the flame and keep a pan , add five tablespoon of coconut oil. When oil gets hot, add two medium size onion and fry till golden brown with out adding salt, keep aside. To the oil , add th

Water Lilly is a native to south and eastern parts of Asia and it is the National Flower of Bangladesh and SriLanka.This species is usually considered to include the blue Egyptian Lotus.Nymphaea Nouchali , which is often known as Nymphaea stellata , which has the common name star lotus, red water lilly , dwarf aquarium , blue water lilly or manel flower . Scientific Classification Kingdom : Plantae Clade : Tracheophytes Clade : Angiosperms Order :: Nymphaeales Family : Nymphaeaceae  Method Of Plantation Take cow dung as a manure in a wide pot. The pot can be either plastic or clay. Add sand and mud mix over the manure  The sand helps to run the root of the plant smoothly. Add water to the prepared mix. Place water lilly to the water and mix root to the soil. After a month the plant starts to flourish. The size of the flower and leaf may be small initially. But later on it increases the size of flower , especially after two months. They need good sunlight to grow and flourish. Put a pai

 Chemmeen pollichathu is one of the delicious south Indian food which is prepared with prawns.For those who loves seafood or prawns , then this recipe is for you.If you are a prawns and seafood lover and want to try some thing unique and lip - smacking then this recipe will be surely the for you.Pamper your loved ones and family with this delicious and yummy recipe , by following the few steps  and enjoy this traditional delicacy. Method Of Preparation Take cleaned and deveined half kilograms of prawns. Add quarter teaspoon turmeric powder and quarter teaspoon of pepper powder . Mix well and allow to rest for twenty minutes. Switch on the flame and add coconut oil. When it is hot add four sticks of fresh curry leaves and fry prawns Cook prawns on low to  medium flame. Make sure not to over cook prawns as it turns rubbery. Once prawns are shallow fried , take out from the pan. Again keep the same oil which is used for frying prawns. Now add half tablespoon of ginger and half tablespoon