South India Festival Tour

Try to the best Indian Recipes - Nutritious Spinach Soup

Ingredients

Spinach leaves – 2 cups

Sugar- 1/2 tsp

water – 3 cups

corn flour – 1 tablespoon

salt – ½ tsp or to taste

black pepper powder – ½ tsp or to taste.

Fresh Cream or butter 1 tsp

Preparation:

* Wash spinach leaves.

* Chop roughly.

Method

Boil 1 cup water in a pan. Add spinach leaves to it. Cook for 2 minutes. Take off fire.

Puree the spinach leaves along with the water in which it was cooked.

Put the puree back in the pot. Add 1 cup water. Bring to boil.

Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute.

Check for consistency, add more water if needed.

Add salt, sugar, and pepper powder according to taste.

Boil for 2 minutes.

The soup is ready. Add cream or butter just before serving in the soup bowl.

Tips:

* You can add a little butter or milk just before serving.

* Vegans can add coconut milk or cream instead of dairy milk.

More Tips For preparing Indian recipes Click here

Duration: 6 Nights / 7 Days South India Festival Tour
Places Covered: Chennai - Mahabalipuram - Tanjore - Tirchy - Madurai - Chennai

Day 1: Chennai

South India Fairs and Festivals, Arrive Madras by international flight. Assistance on arrival and transfer to the hotel. Afternoon sightseeing tour. Madras, the capital city, popularly regarded as the 'Gateway to the South' represents a culture that is distinctly different from that of northern India.

Day 2: Chennai - Kanchipuram - Mahabalipuram

South India Fairs and Festivals, Morning drive to Kanchipuram. Kanchipuram, 70 kms west of Mahabalipuram, this city of thousand temples lies. One of the seven sacred cities of Hindus, it was the capital of the early Cholas as far back as the 2nd century BC. Kanchi was a major seat of Tamil learning as well as an important place of pilgrimage for Buddhists, Jains and Hindus.
Overnight at the hotel in Covelong.

Day 3: Mahabalipuram - Tanjore

An early departure for Tanjore visiting enroute Pondicherry. South India Fairs and Festivals, Pondicherry - Although the French influence is gradually fading, Pondicherry retains a few Gallic accents. Pondicherry's main sights are the Rai Nivas, the Sacred Heart Church and the Sri Aurobindo Ashram.

Day 4: Tanjore - Trichy

Festivals of South India, Morning sightseeing tour of Tanjore. Tanjore - The home of Carnatic music, musical instruments, dance and traditional hadicrafts, Tanjore (Thanjavur) is famous for the Brahadeeswarar Temple. The temple constructed more than a thousand years ago by the Chola King Raja Rajan is an architect's marvel.

Day 5: Trichy - Madurai

Festivals of South India, Morning visit Rock Fort Temple. The Rock Fort situated on the banks of the Kaveri river, Trichy's most famed land mark is an 84 m high rock, one of the oldest in the world aprox.3,800 million years. The attraction is not for fort itself but the temple at the summit. 344 steps hewn out of rock lead to the top where are the inscriptions dating back to the 3rd century B.C.
Later drive to Madurai and on arrival, check-in at the hotel. Overnight stay.

Day 6: Madurai - Chennai

Festivals of South India, Morning sightseeing tour of Madurai Madurai, known as Athens of the East, it is the second largest city on the banks of the River Vigai. The city believed to be more than 2500 yeras old. The city got its name from the drops of nectar (Mathuram) that fell from Shiva's locs when he came to bless its people for constructing a temple for him. Madurai where the people wake up at the chant of hymns is proud of magnificent 'The Meenakshi-Sundareswara Temple.

Day 7: Madurai - Chennai

Transfer to the airport for flight to Madras.

Try to the best Indian Recipes - Nutritious Spinach Soup
Ingredients Spinach leaves – 2 cups Sugar- 1/2 tsp water – 3 cups corn flour – 1 tablespoon salt – ½ tsp or to taste black pepper powder – ½ tsp or to taste. Fresh Cream or butter 1 tsp Preparation: * Wash spinach leaves. * Chop roughly. Method Boil 1 cup water in a pan. Add spinach leaves to it. Cook for 2 minutes. Take off fire. Puree the spinach leaves along with the water in which it was cooked. Put the puree back in the pot. Add 1 cup water. Bring to boil. Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute. Check for consistency, add more water if needed. Add salt, sugar, and pepper powder according to taste. Boil for 2 minutes. The soup is ready. Add cream or butter just before serving in the soup bowl. Tips: * You can add a little butter or milk just before serving. * Vegans can add coconut milk or cream instead of dairy milk. More Tips For preparing Indian recipes Click here

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