Tag Archives: salt

Savouries/Starters/Appetizers, Seafood Items

Tapioca Tarts/Kappa Tarts/Yuca Tarts

An urban legend from Kerala claims that the English word tapioca derives from the Malayalam word combination, “thappiyokka” . The story behind the legend claims that a European, while in Kerala, once came across a native crouching on the ground, digging under a rather thin and tall plant. Tapioca is 100 % starch, protein free and gluten free.

If you have kids born  and brought up outside Kerala ..they won’t like the sticky and gooey stuff. According to them, Kappa Puzhukku is a sticky item. So to get rid of the sticky feel, I found this recipe in Mrs K M Mathew’s recipe book. It worked out well..ABCD’s(American Born Confused Desis) started loving them.Tapioca tarts, with minced meat or roasted prawn/shrimp filling, make an excellent combination.

 

tapioca-tarts

Ingredients

1. Tapioca – 2 cups
2. Oil – 1 big spoon
3. Shallots (chopped fine) – 5
4. Green chilly (chopped fine) – 2
5. Turmeric powder -1 pinch
6. Salt -to taste

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Chicken items, Desserts/Puddings

KFC Me Not

This recipe is a healthy alternative to KFC. After trying out different versions of online recipes , I came out with my own formula. Try it out and let me know the feedback.This is a medium portion recipe for those who crave KFC.

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Preparation time  15 minutes
Cooking time  20 minutes
Serves 2

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Desserts/Puddings, Malabar cuisine, Veg Recipes

Ethapazha Curry / Kaayi Curry/ Sweet plantain curry

My beloved mom used to make this sweet plantain curry every Eid for breakfast along with Puttu. She got this recipe from my paternal grandma . She kept the century old tradition after she got married and now we are following her. The first thing that I would do when I get home from Eid prayer, is to chill some of these sweet curry and share with my cousins while waiting for the palakkadan delicious biriyani.

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Ingredients

Ripe plantains 2  No
Coconut milk 2 cups
Sugar 6-8 Tbsp
Rice flour 2 Tbsp
Cardamoms crushed 5
Water 2 cups
Salt a pinch
Cashewnuts 5-6
Kismis/Raisins  5-6
Ghee 2 tsp

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Breakfast

Buttermilk Pancakes

Buttermilk Pancakes have a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancake batter; by whisking together the flour, baking powder and salt. For this recipe, replace the milk with buttermilk. The Buttermilk Pancakes are so good with pure maple syrup.

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Ingredients

1 cup  All-purpose flour

1/2 tsp Baking powder

1/4 teaspoon Salt

1 Egg, lightly beaten

1 cup Buttermilk

Water to adjust the consistency

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Breakfast, Malabar cuisine

Idiyappam(String hoppers)

Idiyappam or String hoppers is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka.
It is also called noolappam or noolputtu from the Tamil word for string, nool. It is made of rice flour, salt and water. It is generally served as the main
course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala.

 

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Ingredients

Rice flour 2 cups
Water 3 cups
Grated coconut for garnishing(optional)
Salt to taste
Oil

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