The Leela Raviz Kovalam – Resorts in Kovalam Review

*This is not a paid review, All thoughts are from my own experience. We paid for our trip*

This vacation of us was quite a while back. Somehow i missed to share our experience and this post was sitting in my draft for a while now. So thought of sharing it.

We took a three day stay at ” THE LEELA RAVIZ KOVALAM”. And it is one of the best vacation of us. We had a fun family time.

We relaxed, chilled, talked, had wonderful pool time and most of all amazing food. Such a beautiful place to wind up. So as usual here you go with all the pictures which are taken.

These pictures are from their lobby which is quite a palace themed. They have huge seating area and the place was so lavingly beautiful. All those pictures and antique things made the place even more extravagant.

The Room Tour:

Here is the room tour. We took the garden view room and it was such a beautiful one.

The room had such a good ambience and the decor was wonderful. The rooms has full functioned AC, TV, Hair dryer and other basic stuffs.

Their bar fridge is filled with all sorts of non alcoholic and alcoholic beverages. The bed was very comfortable.

They had a separate dressing area.

The bathroom was clean and well maintained.

They had a balcony with the most amazing view. Such a relaxing place to sit and chat. or have a cup of coffee or tea with your loved ones.

The pool from the room is very close and they had three pools(i think) including a infinity pool.

The Surroundings:

The property is quite huge and it is well maintained.

This is the infinity pool.

The staffs are very friendly. Such a good ambience.

The Food:

Coming to the most important part. THE FOOD.

It was DELICIOUS. We loved the buffet. it had quite a variety.

Few plates from the breakfast scene.

We ordered few foods from their menu to try it out for lunch. This kumarakom fish curry and meen pollichitathu is to die for.

The fish curry with matta rice was too good which insisted me to try my own version here on my blog. If you havent checked it. Check it here.

Kumarakom Fish Curry Recipe – Kumarakom Meen Curry Recipe

We ordered their biryani and it was so yummy too.

Overall we had a wonderful stay there. And i would strongly suggest their resort to my friends.

You can book your stay through their website. https://bit.ly/2POg1ZC

Their rooms : https://bit.ly/2POg1ZC

The post The Leela Raviz Kovalam – Resorts in Kovalam Review appeared first on Yummy Tummy.

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Instant Bread Dosa Recipe – Leftover Bread Recipe

Baked Badam Chicken Kebab Recipe – Murgh Badami Kebab

Dry fruits milkshake recipe, Dry fruit and nut milkshake recipe

Dry fruits milkshake recipe creamy and tasty milkshake without sugar.This dry fruit and nut milkshake is a great option for breakfast too as its very filling or you can have it after a light meal.

This dry fruits milkshake is very good for growing kids.

Other milkshake recipes

Dry fruits milkshake recipe

Dry fruits milkshake recipe a healthy and tasty milkshake without sugar.

• 5 nos almonds
• 5 nos cashews
• 10 nos pistas
• 10 nos raisins
• 4 nos dates
• 1/8 tsp saffron
• 3/4 cup milk(for soaking)
• 3/4 cup milk to be freezed prev night
• chopped nuts and few strands saffron for garnish

1. Get all your ingredients ready.Soak everything in milk for atleast 15 mins.Set aside.
2. Now to a mixer jar add soaked nuts and dry fruits along with that milk, grind to a paste.
3. Now add frozen milk and blend until smooth and frothy.
4. Serve chilled!

• You can skip frozen milk and add milk itself but if you want a frothy and creamy shake then add frozen milk helps.It gives a rich creamy texture to milkshakes.

How to make dry fruits milkshake recipe:

1. Get all your ingredients ready.Soak everything in milk for atleast 15 mins.Set aside.
   
2. Now to a mixer jar add soaked nuts and dry fruits along with that milk, grind to a paste.
   
3. Now add frozen milk and blend until smooth and frothy.
   

Serve chilled with nuts and saffron garnished!

Chilled yummy creamy dry fruits milkshake ready!

The post Dry fruits milkshake recipe, Dry fruit and nut milkshake recipe appeared first on Sharmis Passions.

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Parangikai puli kuzhambu, yellow pumpkin vatha kuzhambu

Parangikai puli kuzhambu, is the very perfectly balanced kuzhambu I would say. It lends slight sweet taste to the kuzhambu and balances all the tastes well.

I generally like my vatha kuzhambu with a tiny amount of jaggery, which won’t be prominently tasting in the gravy, but just added to balance the tastes. Mom always adds a little every single time. We skip adding jaggery if we are making parangikai/ yellow pumpkin/ manjal poosani kuzhambu.

Coconut is not added in the regular vatha kuzhambu amma makes. Not a big fan of ground coconut in my tamarind based gravy. Though once in a while ok if I had to eat out, I never make vatha kuzhambu with coconut. Vj also is not a big fan of coconut rich puli kuzhambu.

Though mami makes vatha kuzhambu with coconut, initially I was not liking it. Now when I go yearly, getting really bored of my own sambar and vatha kuzhambu, I could feel how yummy her cooking is. And this time vatha kuzhambu was really tasty though she had added coconut. Even Vj loved it. I see mami doesn’t add too much of coconut and spoil it. Coconut was just right and not even seen prominently, but it was added. And the fact that it was parangikai vatha kuzhambu (puli kuzhambu).

So when Essentials by Kayal sent me the kal chatti for review (soapstone vessel), everyone told vatha kuzhambu turns out really delicious in the kal chatti. I have heard about kalchatti cooking a lot, but never used or personally seen anyone use it in my close circle.

First time I made amma style vatha kuzhambu and it turned out really good. This time I made mami’s style with her sambar powder, just the way she would make.

Click here for cup measurements

Parangikai puli kuzhambu

Parangikai puli kuzhambu, is the very perfectly balanced kuzhambu I would say. It lends slight sweet taste to the kuzhambu and balances all the tastes well.

• 1 small lemon size Tamarind (1 tbsp)
• 1 whole Garlic
• 12 small onion (shallots)
• 1 tbsp sambar powder (heaped)
• 1/2 cup cubed yellow pumpkin (heaped)
• 1/4 tsp turmeric
• Salt as needed

To grind

• 1/4 cup coconut (grated)
• Water a little

To temper

• 2 tbsp Oil
• 1/2 tsp Mustard
• 1/4 tsp fenugreek seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves

1. Soak tamarind for 20 minutes in hot water. Extract juice, adjust water to make it total 2 cups.
2. Peel garlic, small onion. Cut onion into 2 or 3. Cube the yellow pumpkin.
3. Heat a heavy bottomed vessel with oil. Add fenugreek seeds, mustard, once splutter, add cumin seeds, lastly curry leaves.
4. In goes garlic, onion and fry till soft and turns golden here and there.
5. Add tamarind juice, turmeric, sambar powder and required salt.Bring to boil, meanwhile grind coconut to paste with little water.
6. Add to the boiling kuzhambu and add one more cup water along.
7. Boil for 7-10 mins until vegetable is cooked and the gravy is thick.
8. Switch off stove and garnish with few fresh torn curry leaves.

I usually slice the skin off yellow pumpkin. But my mom adds as such too. So up to you.

Other vegetables that can be used the same way in the recipe: Brinjal, drumstick, mango or even more garlic and onion itself.

We can use sesame oil too for tempering.

Parangikai vatha kuzhambu method:

1. Cube yellow pumpkin. Peel garlic, peel and cut small onion into 2 or 3. Take tamarind measured.
   
2. Soak tamarind for 20 minutes in hot water. Extract juice, adjust water to make it total 2 cups.
   
3. Heat a heavy bottomed vessel with oil. Add fenugreek seeds, mustard, once splutter, add cumin seeds, lastly curry leaves.
   
4. In goes garlic, onion and fry till soft and turns golden here and there.
   
5. Add tamarind juice, turmeric, sambar powder and required salt.
   
6. Bring to boil, meanwhile grind coconut to paste with little water.
   
7. Add to the boiling kuzhambu and add one more cup water along.
   
8. Boil for 7-10 mins until vegetable is cooked and the gravy is thick. Switch off stove and garnish with few fresh torn curry leaves.
   

Notes

• I usually slice the skin off yellow pumpkin. But my mom adds as such too. So up to you.
• Other vegetables that can be used the same way in the recipe: Brinjal, drumstick, mango or even more garlic and onion itself.
• We can use sesame oil too for tempering.

Mix with cooked rice, sesame oil or ghee and enjoy. We had it with mango pachadi, chow chow kootu.

The post Parangikai puli kuzhambu, yellow pumpkin vatha kuzhambu appeared first on Raks Kitchen.

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Mango vermicelli popsicle recipe, Mango semiya pops recipe

Mango vermicelli popsicles recipe a tasty treat perfect for summer.I have already tried vermicelli popsicles and this one is mango flavored and tastes delicious.If you are a mango lover you should definitely try this.Kids enjoyed a lot!

Other popsicle recipes

How to make mango vermicelli popsicles recipe:

1. To a mixer jar – add mangoes and sugar, blend it to a puree.Add milk to it.
   
2. Blend until smooth.Heat remaining milk in a sauce pan – add vermicelli to it and cook.
   
3. Cook until vermicelli turns soft but not too mushy,cool down completely.Add it to mango milk.
   
4. Add sugar if needed then add cardamom powder.Mix well.
   
5. Now mango vermicelli mixture is ready.Take your favorite popsicle mould.Fill the mould leaving some space at the top.
   
6. Close with lid and freeze for atleast 8 hours.Then show the bottom part of the popsicle mould in running tap water and then remove the popsicles carefully.Serve immediately!
   

Serve chilled!

Mango vermicelli popsicles ready!

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Tutti frutti ice cream recipe, Easy tutti frutti icecream recipe

Tutti frutti icecream recipe easy version of tutti frutti icecream without using condensed milk.Soft creamy icecream with tutti frutti bites tastes delicious.

This tutti frutti ice cream recipe was my experiment as I didn’t have condensed mil, just wanted to try with fresh cream,milk powder and milk.

Icecream recipes

Do try this easy version and enjoy! Kids will love this colorful ice cream for sure.

How to make tutti frutti icecream recipe:

1. Take cream in a mixing bowl whisk well until soft and creamy.
   
2. Blend until soft peaks like this forms.Now add powdered sugar and milk powder.
   
3. Whisk again for even mixing.
   
4. Add vanilla essence and milk.
   
5. Whisk again once then add tutti frutti.Fold in using a spatula.
   
6. Transfer to freezer safe container.Cover with butter paper then close with lid.This is to avoid formation of ice crystal,you can use a cling wrap too.Freeze atleast for 8 hours.
   
7. I freezed it overnight.Next day gently pull out the butter paper.Scoop and serve.
   

Serve chilled!

Serve chilled with tutti frutti garnished on top.

Creamy and yummy tutti frutti icecream ready!

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