- Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
- Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
- Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
- Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
- Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
- In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!
Thursday, April 24, 2025
Chilli Garlic Tapioca | Tapioca Mushrooms ~ New Tapioca Dish
Tuesday, April 01, 2025
Jackfruit-Grapes Jam | Chakkapazham Munthiri Jam
How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing.
That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.
- Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
- In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
- If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
- When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
- When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
- Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.
Wednesday, March 26, 2025
Ivy Gourd Stir Fry (Kovakka Peera)
- Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
- Soak the tamarind in water for 15–20 minutes.
- In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix.
- Then, add the cut kovakka and the Malabar tamarind (soaked) with the water.
- Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.
Monday, March 17, 2025
Soya Chunks Roast ~ Kerala Style
- Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
- Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
- To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
- Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
- In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned.
- Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy with chapathis / steamed rice.
Monday, February 17, 2025
Mooli Gajar Achar | Instant Radish-Carrot Pickle
- Wash, peel and cut the veggies. Cut the green chillies in vertical slit. Cut the carrots and radish in thick strips lengthwise. Place the cut strips on paper towels and dab excess moisture if any.
- In a pan, add the mustard seeds. Sauté for a minute and add the rest of the spices and sauté for 3–4 minutes until well roasted. Leave to cool and add to a blender jar. Coarsely powder the spices, keep aside.
- Heat another pan and add oil. Add the sliced garlic, sliced ginger, cut green chillies and sauté for 3–4 minutes until lightly crisp.
- Add the cut carrots, radish. Add salt and the coarsely powdered spice powder. Give a quick mix and cook for a minute.
- Switch off the flame and make sure to retain the crunch of the veggies.
- Finally, add the onion seeds and lemon juice. Mix well and taste test.
- Leave to cool completely and then store in dry glass bottles.
Friday, February 07, 2025
Strawberry Upside Down Cake ~ Easy Cake
When strawberries are in season, I can't resist trying out a few recipes, though am not a big fan of munching fresh strawberries. Last year I had made a batch of homemade strawberry crush and before that I have tried these recipes, do check out if you are interested in any- strawberry pudding, strawberry rasam, strawberry apple milk shake, strawberry falooda, strawberry beet juice.
- Wash the strawberries by adding 1/2 tsp baking soda and 1 tsp vinegar. Add enough water and soak the strawberries for 15–20 minutes. Discard the dirty water and rinse the strawberries well. Drain water and hull the strawberries. Slice each strawberry in 3–4 slices and keep aside.
- Add 1. tbsp corn starch and sugar to the sliced strawberries. Mix and keep aside. The strawberries will ooze out liquid and sugar will dissolve. Keep aside.
- Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a 6' tray with parchment paper at the bottom and apply oil on the sides and dust with flour. Keep aside.
- In a bowl, add the all-purpose flour(maida), baking soda, salt and baking powder. Give a thorough mix and keep aside.
- In another bowl, add the softened butter with granulated sugar and beat for a minute. Add the egg and vanilla extract. Beat until light and fluffy.
- To this, add the dry ingredients in batches and mix. Add milk as needed to loosen the batter. Get a ribbon consistency batter. I have used 1/4 cup + 1 tbsp milk.
- Spread the strawberries with the liquid in the base of the tray and then pour the prepared batter over it. Level it up with a spatula.
- Place the tray into the pre-heated oven and bake for 35–40 minutes. Remove from oven and cool in the tray for 15 minutes. Then invert the cake and leave to cool completely.
- Drizzle powdered sugar on top (optional step). Cool completely and then slice, enjoy !!
Thursday, January 30, 2025
Chicken Kuruma (Korma) ~ Side dish for Chapathis
- Wash the chicken under running water, keep aside.
- Soak the cashews in water for 15–20 minutes.
- In a blender jar, add the grated coconut, cumin seeds, fennel seeds, khus khus and cashews. Add little water and grind to a smooth paste.
- In a pan, add oil. Add whole spices and ginger-garlic paste. Add the chopped onions and sauté till translucent.
- Add the chicken pieces and sauté until pale on high. The chicken will release water once you add salt.
- To this, add the ground paste. Add 1/4 cup water to the jar and pour. Cook the chicken with masala for 5–6 minutes.
- Then add the tomato and add 1/2-3/4 cup water. Give a quick mix, adjust salt.
- Cook covered for another 3–4 minutes until the gravy is thick and rich. Finally, add the coriander leaves and switch off the flame.
- In another pan, heat oil for tempering. Add the sliced shallots, curry leaves and red dry chillies. Fry the mix till shallots turn light browned. Pour over the curry and leave covered for 5 minutes.
- Mix well after 5 minutes and serve warm with chapathis. Enjoy !