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Lata Iskandar

 cameron highland waterfalls:
Lata Iskandar is a series of waterfalls that you'll encounter about 15 km after Tapah along the trunk road to Cameron Highlands. While not directly within the Cameron Highlands, this waterfall is the most well known in the area due to its sheer size and magnificent drop. This majestic waterfall cascades for 25-meters down into a series of rock pools. Over the years, the landscape has changed somewhat due to erosion and the force of the waters hitting the rocks.




 

Dont forget to take a visit of it.....its soo lovely

RICE BALLS WITH MILK (PAAL KALUKATTAI)

Ingredients:

raw rice flour (or) idyappam flour-1cup
fresh milk-1/2 littre
sugar-3tbs
water-2-3tbs(depending upon the flour's density)
saffron/cardomom-pinch
salt-little

Method:

1. mix water,salt and flour and make as idyappam flour...  
2. then make the flour as a small tiny balls and keep aside...
3. now boil the milk and sugar,then add the rice balls to it while boiling...
4. just wait for 5-10 mins till the balls float...
5. In a small bowl add 2tsp of rice flour and mix it with water as thick liquid..
6. now lower the flame and pour the liquid to the milk by stirring it...
7. after it thickens just sprinkle saffron..and its ready to serve.

Tips:Can also use eveporated milk,milk powder,creamer instead of fresh milk
        instead of sugar can also use jaggery

FRIED CHICKEN CURRY

Ingredients:

chicken-1/2 kg
coconut milk-2tbsp
turmeric powder-1/4tsp
gingelley oil-120ml
salt-to taste

For splitering:
curry leaves
fennel seeds-1/4tsp
mustard seeds-1/4tsp
cumin seeds -1/4tsp

To grind:
onion(small onion)-1cup
tomato-1cup
ginger-50g
garlic-50g
cinnamon,cloves-little bit
dried red chilli-10nos or to ur taste
whole pepper-2tsp
cumin seeds-2tsp
corriander seeds-1tsp
fennel seeds-1tsp

Method:

1. In a wok add 20ml of oil and fry all the ingredients that want to be grind.
2. then grind it after the onion becomes transparent.
3. in a pan then add  100ml of oil and add the ingredients under splitering....after it splits,jus add the chicken and leave for 3mins
4. after 3mins add the grind masala,turmeric powder,salt,little water and cover the lid for 5 mins
5. After 5mins add the coconut milk and wait till the oil seperates ..

Tip:can b severed with rice ,chappathi,paratha,naan etc....

Creamy potato soup

Ingredients

• 2  Tbs.butter
• 3  peeled potatoes, cut into chunks
• Salt
• Freshly ground black pepper
• 6  cups water
• 1/2  cup whipping cream, half-and-half, or milk
• 1 Tbs.grated cheese

Directions Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the potatoes, sprinkle with salt and pepper, and cook until the veggie start to soften, 5-8 minutes.

Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and vegetable become fully tender, about 20 minutes longer.
Using an immersion blender, puree the soup in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan and add the cream; taste and adjust the seasoning. Serve with cheese on top.

Creamy butternut soup

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• Amount Per Serving
• Calories 267
• Total Fat (g) 17
• Saturated Fat (g) 11
• Sodium (mg) 431
• Carbohydrate (g) 22
• Fiber (g) 3
• Protein (g) 9

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Ingredients

• 2  Tbs.butter
• 2  shallots or 1 small onion, chopped
• 1 1/2  lb.butternut squash, peeled and cut into 1- to 2-inch chunks
• Salt
• Freshly ground black pepper
• 6  cupswater
• 1/2  cupwhipping cream, half-and-half, or milk
• 1  Tbs.curry powder
• 2  Tbs.chopped fresh cilantro

Directions Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallots and squash, sprinkle with salt and pepper, and cook until the veggies start to soften, 5-8 minutes.
Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and squash become fully tender, about 10 to 15 minutes longer.
Using an immersion blender, puree the soup in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan and add the cream and curry powder; taste and adjust the seasoning. Serve garnished with cilantro.

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Makes: 4 servings

 

 note:instead of butter can also use boiled and mashed pumkins

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