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.
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.
‘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.
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.
FOOD ONLINE 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:
Spicy Thai Fried Prawns
Spicy Seafood Soup
Wok Toasted Fish With Black Pepper Sauce
Shrimp Butter Garlic Noodles
Shrimp Chilli Garlic Fried Rice All good for 3 people at an attractive ₹1150 price tag. Yummy. It pays to indulge in luxury, sometimes.
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.
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.
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.