It was happiness. We fought together some severe pest attack and survived.
This little budded tree on my balcony gave a real tasty naadan (local small variety) mango.
Enjoyed, just like in the traditional way. First tasted the remains left on the andy (seed). Then had the two thin ones called palaka pool (plank pooled portion) and finally the best parts the metthha pools (the thick bigger cuts). Bliss.
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The sunset leaves a mark practically everyday over the backwaters. And it knows to give something special for Diwali. Across the water, the Vice Admiral’s residence is lit for the festival. But nothing can match what nature can give. It’s not IPhone 13 Pro, it’s just the 11 that I have. It had the small circle that came up after the click to rotate once clockwise and then anti, to optimise this picture. Other than that, no photo shop, no editing and ain’t it stunningly beautiful?
മാവു പൂത്തല്ലോ, ഞ്ഞാവൽ കാ പഴുത്തല്ലോ, ഇന്നും കാലമായില്ലേ, ഏൻടെ കൈ പിടിച്ചീടാൻ. My little mango tree in grow bag is flowering. It’s a unique dwarf variety, budded which means two varieties of mangoes in one tree. I know it’s the early flush and usually taken out so that tree matures. Perhaps I will leave it to the plant to decide. Super excited to see the flowering buds. Hence the relevant lines from my all time favourite Malayalam song ☺️ (പാട്ടിൽ കാടിനു പകരം മാവാക്കി)
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.