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Chakka Puttu- Steamed Jack fruit Puttu

Jack fruit Puttu- Chakka Puttu

Puttu is a traditional breakfast of Kerala. Steamed puttu- rice cake- with kadala Curry/black chickpeas curry is a favorite combo and it is healthy. Chakka puttu or jack fruit is not something we make often. It is because the jack fruit is seasonal. So whenever jack fruit is available we make this type of puttu. Have you ever tried jack fruit puttu? Well, you're in for a tasty and healthy treat! It is a great way to start your day!
Jack fruit puttu invokes childhood memories. Mornings often start with the inviting aroma of steamed puttu and curry. So imagine waking up to the sweet aroma of steamed jack fruit rice cakes. Jack fruit has a distinctively strong fruity aroma and is naturally sweet. It adds sweetness to the puttu. You do not need any curry to eat this puttu. Steamed jack fruit becomes soft, infusing the puttu with its unique flavor. Gently mash and mix and just enjoy your breakfast treat.
Why Jack fruit is good for you? Jack fruits are summer…

Quick and Easy Banana Semolina Fritters

Quick and Easy Banana Semolina Fritters

Banana semolina fritters are perfect tea time snack and you cannot stop munching. Do you often look for snack ideas? I often like to try new snack recipes. If you are looking for delightful sweet bites to satisfy your sweet cravings, you have come to the right place. These fitters are not overly sweet, but just enough sweetness to indulge with hot piping tea. Bananas are naturally sweet, and the small variety I have used here is sweeter and flavorful. These golden brown crispy delicious fitters have a taste all to its own and are quite addictive.

Banana fritters are a staple at home. I make them all the time, especially when I have overripe bananas sitting on the counter. A fritter is an easy option and I have made them in so many different ways. If it is plantains it is always pazham pori,Pazham nirachathu or unnakaya. With regular bananas I make Thai fried bananas,sarkara appam, unniappam or unnimathuram. These semolina banana fitters is now …

Yellow Dates/ Raw Dates Pickle

Yellow Dates/ Raw Dates Pickle
Condiments like pickles are a staple in my kitchen. Every month I try making some kind of pickle. We like to have it with rice or parathas. Do you also like pickles? I know for many people out there, a meal seems to be incomplete without some kind of pickle. Today's recipe is dates pickle and is not the usual dry dates pickle. It is a unique pickle made with yellow or raw dates.

Fresh yellow Barhi/Barhee is common in the middle east. It is commonly used in Arabic, Chinese and Indian Cuisine. Recently during our visit to Dubai, we were able to taste different kinds of dates. We visited a market where we could taste test and buy different varieties of dates. It was the first time, we tasted raw dates and it was additive. Dates fruit grow in large clusters, like bunches of grapes and is a sight to behold. Yellow dates have an astringent or under-ripe after taste to it. It is not chewy like normal dates. It is firm with a delightful crunch. Fresh yello…

Mashed Tapioca/Kappa Vevichathu/Puzhukku

Mashed Tapioca/Kappa Vevichathu/Puzhukku
Hello to all seafood lovers! Today's recipe is something that all fish lovers should try!  The super delicious combo of mashed tapioca with red spicy tangy fish curry. This combo brings out the authentic taste of Kerala, that will make you crave for more. This is a full meal in itself with carbs and protein in one. Tapioca or cassava root has a neutral flavor and goes well with any spicy pungent curries. Mildly spiced mashed tapioca and the bold fish curry with spicy chilly, and kudam puli/Malabar tamarind strikes a right balance of heat, sourness, and flavor.
In Kerala mashed tapioca is served with fish, chicken, beef or with spiced coconut chutney. Ellum Kappa/ beef kappa biryani is also a favorite among the people of Kerala. But in almost every household of Kerala fish curry and mashed tapioca is made often. The cuisine of coastal regions has fish as an indispensable part of an everyday meal. Tapioca and fish are a staple food. Tapioca is …

Zesty Fish Curry With Vegetables- Thirutha Fish Curry

Zesty Fish Curry With Vegetables- Thirutha Fish Curry
Today's recipe is my regular Kerala style fish curry with a twist. There are days when I like to indulge in spicy fish curries and meen mulikittathu with mashed tapioca/ kappa vevichathu is a divine combo. This is one curry that I never get bored eating. I have been making this curry for ages, but once in awhile love to try variations of this classic Kerala fish curry. Guess what? I added some vegetables to my fish curry and was pleasantly surprised. It turned out to be a delicious and wholesome curry. The fish I used is Thirutha/mullet. It is a meaty tropical fish found in Kerala. It is soft and delicious when cooked and absorbs the flavors well.

The recipe was inspired by the Thai style fish and vegetable curry which is a mild coconut-based curry. The base of this curry is the spicy gravy similar to the Kerala mulaku curry. It is flexible when it comes to vegetables. You can use any kind of vegetables like beans, carrots, eg…

Sabudana/Sago Pearls Vada- Gluten free snack

Sabudana/Sago Pearls Vada
Vadas are crispy fried snacks perfect for munching at tea time with hot tea. Combine it with any kind of spicy or sweet chutney/sauce, vada is a delightful savory snack. In South India vadas are also served for breakfast. I often make parippu vada and uzhunnu vada, both made identically by grinding lentils and deep-fried into crispy golden fitters.

This is the first time I am making Sabudana/sago/tapioca pearls/chowari vadas and found that they are relatively easy to make.Sabudana Vada/tikkis is a Maharashtrian snack usually made and served during festivals and vrats or fasting. The best part of this recipe is that it is a vegan gluten-free snack. This recipe also calls for roasted peanuts. It adds an extra crunch. I got this recipe idea from Vah chef youtube channel. I instantly fell in love this these vadas, especially its spicy and crispy crust.

Back home we only used sabudana/sago to make puddings or payasam. So for me, sago was only for desserts. But …
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