Kerala’s New Snack! Kappa Vada. Crispy and Delicious.

Tapioca Donuts. Kappa Vada
It’s delicious, it’s crisp and it looks like Uzhunnu Vada, this vada made of tapioca could be a game changer in Kerala snacking.
A friend sent the video of it’s making. Peel and wash fresh tapioca. Cut into small pieces and boil in water till very tender.
Drain off water and mash the flesh with a spoon into a good dough consistency.
Add some finely sliced fresh ginger, sliced onion, cut green chilli, crushed curry leaves, pepper powder and salt.
Mix very well and add rice powder slowly while keeping mixing till a good consistency is reached.
Wet both palms and take a quantity of the mix for a vada shape and make the hole in the middle with finger.
Heat coconut oil in a vessel and when it is boiling, deep fry the vadas.
Tasty tapioca vada is ready.

Kerala’s New Snack! Kappa Vada. Crispy and Delicious.

Coconut Oil For Cooking. You Can Eat It Too.


I used to make virgin coconut oil using the boiling method. I must start doing it again, considering the numerous health benefits of using it.
Research findings are still pouring in, and though not yet fully certified to a Nobel Prize level, the results are highly encouraging.
Once thrashed for it’s saturated fat, it’s now a darling, as fat is good.
Coconut oil is best for cooking, not only for it’s taste, but it has the highest boiling point, making it the best for high heat cooking.
It raises the good cholesterol (HDL) making it great for the heart.
It may help lose weight.
Perhaps a striking feature is available right here in Kerala where I belong. Keralaites have the highest life expectancy in the country, matching the advanced world, and we use coconut oil for almost everything.
The attached ‘Healthline’ article speaks more.

Coconut Oil For Cooking. You Can Eat It Too.

Thai Food And Some Exclusive Ones In It.

Thai Green Curry Chicken

‘At any given time, half the population is cooking’. ‘Well then what does the other half do?’ ‘Oh, they eat the food’.

This is a quote while walking on Bangkok streets and enjoying the enticing aroma of food being prepared on the street.

One of my favourites is Green Chicken Curry. And as part of my amateur experiments in cooking, I made this delicious dish, sometime back, following an authentic recipe and doing the steps from scratch.

Recently, we bought a ready made paste and tried the dish. There’s an ocean of a difference from the right way and the easy way.

Let’s do it the right way and eat it too!

Thai Food And Some Exclusive Ones In It.

‘Bolus’, Latin for Balls, is how food is swallowed. That’s why

The black balls in the middle are deeply done jackfruit balls, made some three years back. The light ones are tamarind seeds balls which are two months old. The ones with cranberries on them are jackfruit seeds balls made yesterday.

Food in the mouth, mixed with saliva assumes ‘Balus’ the ball shape before being swallowed.

That’s why mothers roll food into ball shape before feeding kids in what is a loving battle of food.

I remember a senior uniformed friend, who is a direct descendant of a Kerala royal family, rolling rice and curries with hand during a meal at home. The traditional way.

I hope I have given a reason why I made these super exclusive and traditional stuff, making them easy plopping into the mouth.

‘Bolus’, Latin for Balls, is how food is swallowed. That’s why


image credit-pinterest

‘Breakfast is the most important meal of the day’. ‘Don’t skip breakfast’ are frequently repeated health advisories.

But breakfast technically is just the first meal of the day.

Intermittent fasting is now recognised as the best wellness program. And a sustainable fasting schedule is made easier by skipping the morning breakfast.

Actually, morning breakfast is a difficult meal, if prepared from scratch. As most people generally are most busy in the morning.

That’s where the ready mades make their entry and they are big business, formidable. Naturally, breakfast then becomes the most advertised group of products.

On their own, they can’t get even an F grade in quality. That’s why a psychological war is required. Hence the term ‘breakfast is most important’.

Unfortunately some health experts are compensated for repeating the slogan.

The truth could be very different.


Lockdown Times and Food Delivery

Lockdown, triple lockdown and resultant home confinement are actually ideal time for making food at home with my Interest in experimenting with culinary adventures and my wife one of the greatest cooks.
But then we need to see how food tastes outside. That’s when I saw this combo meal offer from next door food delivery centre ‘Asian Kitchen by Tokyo Bay’.
The combo was of:

  1. Spicy Thai Fried Prawns
  2. Spicy Seafood Soup
  3. Wok Toasted Fish With Black Pepper Sauce
  4. Shrimp Butter Garlic Noodles
  5. Shrimp Chilli Garlic Fried Rice
    All good for 3 people at an attractive ₹1150 price tag.
    Yummy. It pays to indulge in luxury, sometimes.
Lockdown Times and Food Delivery

Heron or Crane, They Are Symbolic.

I am not sure if they are herons or cranes, but these beauties are a treat to the eye, perched around the poles erected by local fishermen in Kochi backwaters.

Searching in google to find out which ones- crane or stork, yielded these interesting facts.

The white heron can symbolize many things, depending on what you think the theme of the story is. It could be good versus evil, nature versus mankind, flesh versus spirit, innocence versus experience. In all of those, the Heron represents the antithesis of the hunter. Personally,i think the heron represents all of nature. People (i.e. Sylvia) can either choose to betray it or honor it. (by an e-notes educator)

White crane symbolism meant longevity, immortality, and good fortune. In Japan, seeing a crane is still believed to be very auspicious and paper cranes and gifts having crane motifs are often handed out for eternal blessings and good wishes.

Stork has black on it and hence excluded.

Either way, it’s a pleasing morning site, sitting in the balcony in these lockdown times.

Heron or Crane, They Are Symbolic.

Rafa is my kind of a Champion.

Picture credit: Google

Rafael Nadal is my favourite champion.

He’s a champion tennis player, and he’s also a wonderful human being.

Here in the picture, he’s planting a loving consoling kiss on the ball girl, who he accidentally hit with the ball. The girl’s expression tells it all. What a beautiful thing to do!

Good, strong men cry! They cry on success, excitement and when something precious happen. Here I have something in common with Rafa. Tears come to me when I see something empathetic and heroic.

Rafa must be owning the world record in tears, holding championship trophies.

The best tribute came from Roger Federer. When Federer won in 2009 on clay in French Open, Rafa cried. Federer said, Rafa cried for him! He was so happy that Federer won.

That’s why he always comes back after many injuries and win. What a Champ! What a human!

Rafa is my kind of a Champion.

I Did Tread Where Angels Fear. Naadan Fish Curry.

After making this naadan Pala style Kerala meen (fish) pattichath, I can tell Alexander Pope ‘not a fool yet’.

First of all, thank you dear wife, who treads with angels or more when it comes to cooking, for letting me try this dish.

The lockdown situation didn’t give much of a choice for fish and we got some ‘Vatta’ (don’t know English name) but the local shopkeeper said it’s good. Anyway it’s great to the pocket that the desired Seer Fish wasn’t available.

It smells good. I couldn’t taste as I am on intermittent fasting and will have to wait for Sunu to read the judgment.

I used this recipe, had earthen pot, used coconut oil and even performed the grandmother’s tips.

I Did Tread Where Angels Fear. Naadan Fish Curry.

കുഴിമന്തി, The Dish Getting Popular In Kerala.

Manthi in Malayalam is monkey and when restaurants are named or have dish called kuzhimanthi, it never attracted my fascination due to the monkey attached to it and I never want to eat a monkey who are closest to us in most parts.

Now I learn that it’s a Yemeni dish ‘Mandi’ which is made in charcoal pits underground called in Malayalam ‘Kuzhi’.

But Cypriots have a better story to tell us when we were there. Some thieves stole lamb and were cooking them in a hideout which was raided. They dumped the half cooked lamb with the burning firewood in a pit and covered with mud and escaped.

The police later saw the smoke, opened up to see the lamb cooked over charcoal underground for several hours. And for them nothing tasted close before.

Either way kuzhimanthi is here in Kerala and one was to open across the road from our place for Eid. But the lockdown has put a stop to it.

I have to now decide whether to wait for lockdown to be over or make my own kuzhimanthi, of course above ground.

Restaurant to be opened
കുഴിമന്തി, The Dish Getting Popular In Kerala.