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  Colacasia is a genus of flowering plant belongs to the family Araceae.The plant is native to south eastern Asia and Indian subcontinent.They are herbaceous perennial plants with a large corm or just below the ground surface. Their leaves are usually very large in size that is around 20 to 150 cm long with a sagittate shape.Like other members belongs to this plant family , the plant contains an irritant which causes intense discomfort to the lips , mouth and throat .This acridity is caused due to the part by microscopic needle like raphides of calcium oxalate monohydrate.So this must be processed by cooking, soaking or fermenting.Moreover sometimes it needs to add along with an acid like lime or tamarind, right before it is taken to consume.The common name is Taro root. Kingdom - Plantae  Clade  - Tracheophytes Family - Araceae Subfamily= Aroideae Tribe - Colocasieae Method Of Preparation Switch on the flame and keep an earthen pot. When it gets hot add two tablespoon of coconut oil.

  Salads are dish when consisting of mixed , almost natural ingredients with at least one raw ingredient.These can be often dressed up with something and typically served at room temperature or chilled and can be even served as warm. The main ingredients of a salad consists of some pieces of vegetables , meat, eggs or meat, some grains usually mixed up with any kind of sauce. Method Of Preparation Take one ripe pineapple and half ripe papaya ,chop into small pieces. Make sure to remove all seeds and the inner white layer of papaya to avoid bitter taste Add chopped one onion and one green chili . Add a pinch of rock salt and pepper powder . Add a stick of fresh African coriander and stir well. Salad is ready to serve. Tastes best when served after 10 minutes of preparation. Ingredients Pineapple - One Nos Papaya - One Nos Onion - One Nos Green Chili - One Nos Pepper Powder - One Pinch Rock Salt - One Pinch African coriander leaves - One stick Short Video : Dedicated To Mummy Follow us:

  Balsam or Impatiens balsamina is a species of plant which is native to India and Myanmar. It is an annual growing plant to 20 to 70  cm tall witha a thick , but soft stem.There are different varieties of plants with flowering color of pink, red, purple ,liliac,white and so on.The plant, its stem, root, leaves, flowers and seeds has got various medicinal value. Kingdom - Plantae Clade - Tracheophytes Family - Balsaminaceae Genus - Impatiens Species - i.balsamina Method Of Preparation Pick four red color balsam flowers from the garden. Keep two glass water for boiling. Add four red balsam flowers for two glass of water. Donot add more flowers to the water. After boiling add a teaspoon of crushed ginger and cloves to the water . Add a teaspoon of sugar if needed , sugar is optional . Wash flowers thoroughly and add to the boiling water. Immediately after adding the flowers, the color from the flowers dissolve in water. Once the color of the flowers changes, switch off the flame. Then ad

 Cherula is a shrub which is seen through out Kreala. The scientific Nane is Aerva Lanata. Kingdom : Plantae Clade : Tracheophytes Order: Caryophyllates Family : Amaranthaceae Genus : Aerva Species :A.lanata The leaf has medicinal properties . It can be used as whole plant too, the stem , flower and its roots. The plant has got white flowers between the leaves. The plant is good for treatment of kidney stones . The leaves can be added to hot milk or ghee and can be consumed for kidney stones. Making medicine / kashayam with leaves of cherula can prevent various kidney related diseases. The leaves of plant can be grinded and add to curd and consume for the management of Diabetes Mellitus. Adding plant to the water and boil with plant, can be used for bathing, which helps in reducing body pain. The plant is best to reduce bleeding from anus due to haemmorrhoids. The leaves of plant can be added to hot milk or ghee helps to increase memory and prevent alzheimers disease. The boiled water

    Chemmeen tenga kothittu vattichathu/Dry prawns with coconut bits 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 Here is the recipe of dry prawns with coconut bits. Take half piece of coconut and make it to coconut bits. Take two pieces of Malabar tamarind , and half teaspoon of salt ,and half cup of water, soak for few minutes. Keep an earthen pot and add Malabar tamarind and half cup water, cover and cook well. Take equal amount of dry prawns with coconut bits . Fry on low flame. After that remove its head and tail portions. Wash and crush them well. Keep an earthen pot, add a tablespoon of coconut oil. Then add one and half tablespoon of kashmiri chili powder , o

Lime is made by burning chalk or limestone to form quick lime and then slaking this quicklime with water. Method of preparation Limestone or shells which is chemically known as Calcium Carbonate are burned for a full time until they are calcinated , which means they are reduced to Calcium Oxide which is known as quick lime.This releases carbon di oxide to the atmosphere.The lime is quick to react with water which causes intense reaction creates heat and converting them to lime. Take 10 kilograms of shell /clams , which is available from the organic fertilizer shop in the local area. 10 Kilograms of Kakka/clams/shells costs is Indian Rupees 200/- as on December 2022. Spread them on the floor or an earthen pot or wooden slices can be used for processing the shells to lime. Never use plastic or aluminium vessels or containers during the process as the heat from the shells can cause holes and destruction of the vessels. Then add luke warm water over the shells and wait for few minutes. Slo