CHAKKA BIRIYANI. JACKFRUIT DUM BIRIYANI.

I remember the official menu when British Prime Minister, Theresa May visited India. Jackfruit Biriyani was one of the dishes.

It’s now popular across the world, that jackfruit is officially a health food.

Apparently, raw jackfruit is a taste substitute for meat and thus ideal for a vegetarian or vegan alternative for biriyani, cutlets, burgers etc.

I did the Dum process also with saffron, Rose water and milk. It came out well.

The recipe I used is here.

https://www.archanaskitchen.com/kathal-biryani-recipe-raw-jackfruit-pilaf/amp

CHAKKA BIRIYANI. JACKFRUIT DUM BIRIYANI.

JACKFRUIT CUTLETS. YUMMY AND HEALTHY.

After Kappa Vada, it’s a natural progress to the other staple Chakka. So it’s jackfruit cutlets which is already trending in places like London.
Take out the raw jackfruit bulbs and remove seeds. Cut into small pieces and boil in a little water and salt till soft.
Heat coconut oil in a vessel and add finely cut fresh ginger, cut green chilli, finely sliced onion and curry leaves. To this add half tsp of turmeric powder, one tsp of garam masala, one tsp pepper powder and salt.
After the onion and masala are done and mixed well, add the boiled jackfruit and mix thoroughly.
Make the mix into cutlet shapes. Break two eggs and beat well. Add one and half tsp of cornflour and beat till frothy.
Spread powdered bread crumbs on a flat lid. Dip the cutlets in the egg mix and roll on bread crumbs.
Pour sufficient quantity of coconut oil in a vessel and bring to boil. Reduce the fire slightly and deep fry the crumb coated cutlets.
Yummy, healthy Chakka Cutlets are ready.

Recipe curtesy : https://youtu.be/pYZbgajrdEA

JACKFRUIT CUTLETS. YUMMY AND HEALTHY.

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.

Rooibos Tea and Good Sleep.

Rooibos Tea

Lockdowns, life indoors disrespecting circadian rhythm etc have introduced a new addition to the old problem- sleep deficit.And sleep deficit could be the single most important wellness threat.Ask anyone from Southern Africa, they’ll say ‘you sleep like a baby’ to Rooibos Tea.Health benefits like antioxidants, prevention of heart problems, cancer, diabetes etc. are scientifically proven. (see attached article).Ancient wisdom is above scientific research. Though not proven with detailed research, this zero calorie, caffeine free and tasty drink without practically any side effects is an ideal drink for inducing sleep and during fasting hours of intermittent fasting too.I just got mine from Amazon and I need some good sleep.

https://www.healthline.com/nutrition/rooibos-tea-benefits#TOC_TITLE_HDR_5

Rooibos Tea and Good Sleep.

END OF RICE.

Quinoa Lunch

As a Malayali, I have been a predominant rice eater. A typical Kerala lunch has par boiled brown rice eaten with an array of healthy curries.
Rice, even brown, is high carb and a candidate to be off the menu.
That’s when I started my affair with quinoa. It has a lot of health benefits and is a seed, not even a grain.
The taste of lunch is on the accompanying curries. The taste is retained just by substituting rice with quinoa.
Here the coconut based dal (paripp), kadala (chickpeas), raw banana mezhukkupuratty and minute steak gave the same satisfying lunch feel.
End of Rice!!

END OF RICE.

Coconut Oil For Cooking. You Can Eat It Too.

Image:pinterest

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.

https://www.healthline.com/nutrition/why-is-coconut-oil-good-for-you#TOC_TITLE_HDR_6

Coconut Oil For Cooking. You Can Eat It Too.

Coconut Milk Yogurt. More Of A Challenge.

Yogurt or plain curd has become an important part of my diet, now that I have a formula for breaking intermittent fasting in the day.
That’s when I read about diary free options for yogurt. Almond yogurt, cashew yogurt etc are more expensive compared to coconut milk yogurt.
First recipe for coconut yogurt mentioned trying some 500 times before it turned out perfect.
I decided to try, but certainly used many shortcuts. I didn’t wrap the bottle in cheesecloth and kept at 40 degrees (centigrade) for 4 to 5 hours and didn’t add corn or tapioca starch for thickening.
Just mixed warm coconut milk with a tablespoon of milk yogurt to ferment and kept in sunlight for 3 to 4 hours. Added some agar agar and kept in the fridge overnight.
It came out just okay.
Then why the trouble, just use cow milk yogurt.
But I will try again when I get my slow cooker for bone broth and with a button for Yogurt. Of course tapioca starch added for thickening.

Coconut Milk Yogurt. More Of A Challenge.

Breaking A Long Fast

Breaking any long fast has a science to it ensuring that some of the fasting benefits are not immediately compromised.
Like in everything else, traditions and nature give answers and solutions.
Here’s adopting wisdom from two ancient practices. One is for breaking Ekadashi fast and the second for breaking Ramadan fast.
So, after a 20 hour water only fast, I have this made for breaking fast.
A tablespoon of yogurt mixed with sliced Amla (gooseberry) and crushed red cheera (spinach)
Have 3 dates along with it. It’s 3 and not 2 or 4, as told by a colleague when I was working in Kuwait. Odd number of dates are taken for breaking fast.

Breaking A Long Fast

A Reluctant Bonsai Artist

Egg Fruit Plant

This egg fruit (canistel) plant is more than one and a half years old. When the seed sprouted in a pot, it was to be taken to land for growing, where it would be about 6 ft or more tall.
But Covid and resultant lockdowns prevented it, but plant is growing slowly but brightly in the pot.
Could this be a bonsai! Perhaps egg fruits will grow in this pot.

A Reluctant Bonsai Artist

BREAKFAST EMOJI

A chance shift from using willpower to sustain an intermittent fasting schedule of 20.4 to planning and preparation is working well.
It also helps in being crudely creative like designing this breakfast emoji.
Now I plan what to have for breakfast and lunch, the two meals I have in the day. Make them to be taken at the desired time.
Bonuses are a circadian clock, better quality food and conquering the sweet tooth (I don’t know how, it just happened).
Bullseye 🎯 🍳

BREAKFAST EMOJI