Blue water beaches in India

India is blessed with a number of beautiful beaches which have pristine blue and turquoise waters. A holiday to one of these beaches makes you feel like you have traveled to an exotic location abroad. Here are 5 blue water beaches in India.

1.Radhanagar beach, Andaman (Havelock) islands

Once voted the best beach in Asia, the Radhanagar beach in Andaman and Nicobar’s Havelock island is famous for its mesmerizing blue waters and pristine white sand. Not only is it one of the most romantic beaches in India, it also makes for an excellent holiday spot for families with stunning views all around.

2.Marari Beach, Kerala

Kerala’s Marari beach is not as famous as some of its other beaches but every bit as beautiful. Located in the Alappuzha district, Marari beach is where you can witness clear blue waters, intriguing local fishermen and alluring sunsets.

3.Bangaram island, Lakshadweep

Lakshadweep islands are India’s exotic hidden gem when it comes to tourist destinations. The Bangaram island resort is a part of Bangaram atoll and attracts tourists on account of its stunning beach with clean sand and deep blue waters. It is also famous for its amazing coral reef making it a hot scuba-diving and snorkeling destination

4.Varkala Beach, Kerala

Kerala’s Varkala beach is one of its most popular tourist attractions. With views of gorgeous blue waters and lovely red cliffs, Varkala is a scenic delight as much as it is a cultural hub. The Varkala beach offers adventure activities like paragliding and parasailing while the adjoining coastal town is known for its natural fisheries, springs, temples and lighthouses.

5.Paradise beach, Pondicherry

The rejuventing Paradise beach in Pondicherry which is known for its breathtaking views and serene ambiance. Dotted with dense palm groves and adorned by smooth golden sand, the Paradise beach lives up to its name and serves as an excellent getaway from the urban hustle bustle.

South Indian Style Egg Curry

Ingredients

5 Eggs Hard Boiled (See Note 1)
1 tablespoon Coconut Oil
1 teaspoon Mustard seeds
1 Cinnamon small stick
3 pods Cardamom
5 Peppercorns , lightly smashed
2 – 3 Chilies Green , slit lengthwise
1 teaspoon chopped Ginger finely
7 cloves Garlic , smashed and roughly chopped
2 Onions large , finely chopped
3 Tomatoes large , finely chopped
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Chili Powder Red
1/4 cup Tamarind Water (See Note 2)
1 cup Coconut Milk (See Note 3) thin
1/2 cup Coconut Milk thick
8 – 10 Curry Leaves
to taste Salt

Instructions

In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

Crispy Fish Fry Recipe

Ingredients

Fish- ½ kg
Red chilli powder- 1½ tbsp
Turmeric powder- ½ tbsp
Pepper powder- 1½ tbsp
Ginger- 5-6 pods
Garlic- ½
Salt- to taste
Coconut oil

Procedure

1.Add red chilli powder, turmeric powder, pepper powder, salt, ginger and garlic into a mixer with 2-3 tbsp of coconut oil.

2.Mix it well till it becomes a paste.

3.Now, apply this masala to the fish, and marinate it for 30 minutes.

4.Then, take a pan and heat coconut oil in it. Put the marinated fish into the pan and deep fry it till the fish turns dark golden brown colour.

Serves– 2
Preparation time– 30 minutes
Cooking Time– 10- 15 minutes

Keema Kofta Curry

Keema Kofta Curry is an indulgent recipe made with mutton keema and lots of aromatic Indian spices. The meat balls in this recipe are not deep fried, but allowed to cook in the simmering gravy, adding to the taste and texture of the curry. The meat balls are soft and succulent and bursting with flavours. While making the recipe, you should be very careful in handling the koftas or they might disintegrate. Keep the flame low so that they do not dissolve in the gravy. This kofta curry recipe can be served with steamed rice or the bread of your choice.

INGREDIENTS

1 cup yoghurt (curd)
2 tomato
2 teaspoon ghee
1 teaspoon red chilli
salt as required
3 onion
3 cloves garlic
1 teaspoon turmeric
1 teaspoon garam masala powder
For Garnishing
2 sprigs coriander leaves
For The Main Dish
1 kilograms minced mutton
3 cloves garlic
1 green chilli
2 egg
2 teaspoon ginger
3 green cardamom
1 teaspoon garam masala powder
salt as required

INSTRUCTIONS

• Note: The ingredients marked as main dish are to be used in making koftas. To make the koftas, wash the keema. You will need a strainer for this. Drain away the water and keep the meat aside.
• Grind together ginger, garlic and green chillies. Add into the keema and mix well with a fork. Make round balls and keep on a greased plate.
• Heat ghee in a deep-bottomed pan. Add the onions and cook till they are pinkish in hue. Now add the garlic. Cook till the mixture turns brown.
• Add 2 cups of water and bring to a boil. Keep the flame low and allow it to simmer for 10 minutes.
• Take the koftas one by one and add into the boiling water. Cover the pan and allow it to simmer on slow fire for 10 minutes.
• Put turmeric powder, salt, garam masala, chilli powder, curd and tomato. Keep the flame low. Cook till the tomatoes dissolve and the gravy thickens.
• Garnish with coriander leaves. Serve piping hot with chapatis or naan. They also go well with rice or biryani.

How to make Hari Mirch Ke Pakode at home

Crisp mirch pakodas stuffed with a potato filling make for a great snack. Sip on some chai and munch on these crunchy delights.Ingredients
4 green chillies (moti mirch), slit and deseeded
Oil for deep frying

For the batter:
1 cup besan/ gram flour
Cold water (colder the water, crispier the pakodas)
1/2 tsp garlic paste
1/2 tsp ginger paste
Salt to taste

For the filling:
1 potato, boiled and mashed
Salt to taste
1/2 tsp zeera/ cumin
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp sugar
How to Make Hari Mirch Ke Pakode
In a bowl mix all the filling ingredients. In another bowl mix all the batter ingredients. Adjust the water amount keeping the consistency medium-thick. Batter should not be too runny. Fill the de-seeded chillies with the prepared filling. Dip in the batter and deep fry till golden and crisp. Serve with pudhina-dhania chutney or saunth.

Savory Eggless French Toast

Ingredients

• 3slicesof whole-wheat bread, each slice cut into half
• 1tbspcanola oil
• 1cupchickpea flour(besan)
• 1tspchili powder
• 1/2tspturmeric
• 1tspcumin seeds, powdered
• 1tbspcoriander or parsley, chopped fine
• Salt to taste

Instructions

1. Mix all ingredients other than the bread and use some water to make a thick, pancakey batter.
2. In a non-stick or cast-iron skillet, heat 1 tbsp canola oil.
3. Dip each bread half into the batter and coat thoroughly on both sides. Place the slices in a single layer in the skillet (Based on the size of your skillet, you might have to do this in batches).
4. Cook until the underside is golden-brown, then flip over and cook the other side.

Malabar Style Chicken Curry

Ingredients

Chicken- 500 gms
Onions- 4 (finely sliced)
Curry leaves- 5-6 sprigs
Coriander seeds- 3tbsp
Dry red chillies- 4-5
Garlic- 5-6 cloves (chopped)
Ginger- 1tbsp (minced)
Coconut- 1 cup (grated)
Green chillies- 3-4 (slit)
Tomatoes- 2 (sliced)
Turmeric powder- 1tsp
Salt- as per taste
Oil- 4tbsp

Procedure

1.Divide the sliced onions into three equal parts. Wash the chicken pieces properly with water and keep it aside.

2.Heat one tablespoon of oil in a pan and add one part of the sliced onion and saute on medium heat for 3-4 minutes.

3.Add 3-4 sprigs of curry leaves and saute for another 2-3 minutes.

4.Then add the coriander seeds and dry red chillies. Saute for 2 minutes.

5.Then add the chopped garlic cloves, minced ginger, coconut and cook for another 4-5 minutes till all the ingredients are cooked well.

6.Once done, switch off the flame and allow the mixture to cool down.

7.Then grind the mixture in a mixer with a little water into a fine, thick paste.

8.Heat two tablespoon of oil in a pan and add the second part of the sliced onions. Cook for 3-4 minutes on medium flame.

9.Then add the green chillies and sliced tomatoes. Cook for 3-4 minutes.

10.Add salt and turmeric powder. Cook till the tomatoes become soft.Now add the ground masala paste and mix well. Cook on medium flame for 4-5 minutes.

11.Add the chicken pieces and saute for 4-5 minutes.Add water, adjust the seasoning, cover and cook for 15-20 minutes on low flame.

12.Then heat one tablespoon of oil in another pan and add rest of the onions and curry leaves.Fry till the onions become golden brown. Once done, switch off the flame.

13.Check if the chicken is completely cooked, then switch off the flame.Garnish the chicken with the fried onions and curry leaves and serve.Malabar style chicken curry is ready to be served.

Serves: 2
Preparation time: 15 minutes
Cooking time: 30 minutes