Tapioca - 1/2 kg

Turmeric Powder - 1/2 Tspn (optional)

Water - Until it covers the Tapioca pieces

Salt - to taste

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch(Optional)
Coconut Oil - 1 Tbspn.

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Seasoning :

• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
• Add in grated coconut and mix well.
• Cook for a while on a low flame.
• Serve hot with Rice and Curry of your choice.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

AVIYAL

     It is Onam Season - Onakkalam Varavayi!  A festive mood buzzes around in elation.  Childhood memories popping up along with the smells, colours and tastes of food. Athapookalam/Onapookalam a commemorative art which foretells the upcoming Onam and a hearty welcome given for the homecoming of legendary King Mahabali.  The 10-day lasting harvest festival starts on Atham, and Thiruvonam is the next big day of the celebration.  Rich Culture and tradition of GOD'S OWN COUNTRY - KERALA has made Onam, a commemorative celebration. The festival and the preparation for the day is filled with loads of nostalgia - a long time memory of smells, colours and anecdotes.
    

    In a long list of side dishes served in an Onasadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Any local Vegetable like White Pumpkin, Yellow Pumpkin/Squash, Elephant Yam, Plantain(Nendra Kaya), Cluster Beans(Kothavara), Long Beans, Drumsticks, Carrots etc., can be used to prepare this dish.

    Discover the fascinating tale behind Aviyal's inception, shrouded in the mystique of the Mahabharata. As the Pandavas found themselves in exile during their Anjyathavassam, novice cook Bhima took charge of the kitchen one fateful day. Amid urgency and chaos, Bhima chopped and boiled all available vegetables, blending them with grated coconut to create a unique dish - thus giving birth to the beloved Aviyal we savour today.

For more recipes on SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 20 - 30 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS :

For Aviyal:

White Pumpkin - 1 Cup
Elephant Yam - 1 Cup
Yellow Pumpkin - 1/2 Cup
Raw Plantain(Nendhra Kaya) - 1/2 Cup
Carrot - 1 Cup
Long Beans/Cluster Beans - 1/2 Cup
Drumsticks - 1/2 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

• Heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Clean and Cut the Vegetables into thin, long rectangular pieces, about 1" to 11/2" long.
• Add 1/2 a cup of water to the chopped Vegetables and cook them along with a dash of Salt and Sugar until they turn soft. 
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and mix well.  
• Simmer the mix for about 2-3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a  drizzle of Coconut Oil and garnish it with Curry Leaves.
• Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• It is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the Vegetables for Aviyal.
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar while cooking vegetables is to retain the colour, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

SEMIYA /VERMICELLI PAYASAM

 

     Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
     If there is one quickest dessert, then Semiya/Vermicelli Payasam comes into mind. This is most frequented Payasam at home.  This recipe is from the Milkmaid cook book, which comes as a freebie, I got during my school days.  Since then, I have made this Vermicelli Payasam innumerable times and this is a foolproof recipe. I have not tried any other variation whatsoever.

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ... 


Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

 

INGREDIENTS :

Vermicelli/Semiya - 1/4 Cup
Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew nuts -10-12 Nos.
Raisins - 10–12 Nos.
Ghee - 11/2 - 2 Tablespoons
Cardamoms - 3–4 Pods
Sugar - 1 Tablespoon

METHOD:

• Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
• Break the Vermicelli strands into small Pieces.
• Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
• Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
• Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
• Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
• Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES:

• Care should be taken not to burn or brown the Vermicelli strands.
• Stir continuously while roasting the vermicelli to get an even colour.
• Roast Vermicelli on a low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Payasam mix frequently while cooking.  
• Can garnish the Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

KUNG PAO CHICKEN

      This is a dish which was bought into our home by my daughter.  She always frets that I never allow her to cook, i.e cook all on her own from the scratch without any help or advice. My daughter tried this recipe for the first time with Mushrooms.  She had prepared Singapore Mee and Kung Pao Mushrooms as a side dish, all on her own.  She doesn't like Peanuts and so she used Cashews instead of Peanuts in the recipe.  For a first timer, I should say it was really good.
     I said we will try this out with Chicken and since then I should say that I have made this dish quite a number of times at home. Simple and quick fix recipes are always a hit with me.  Small cubes of boneless chicken pieces are seared to perfection in hot oil, which develops an intense flavour and also gives a crunchy texture to the chicken pieces.
     The best reason for this dish to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

INGREDIENTS :

For the Marinade :

Boneless Chicken - 250 Gms
Salt - To Taste
Oil - 1 Tspn
Shaoxing Wine - 1 Tspn
White Pepper - A Pinch
Cornstarch - 1 Tspn

For The Sauce :

Light Soy Sauce - 1 Tbspn
Dark Soy Sauce - 1 Tspn
Rice Wine Vinegar - 1 Tbspn
Sugar - 1 Tspn
Cornstarch - 1 Tspn
Water - 3 Tbspn

To Roast Cashewnuts/Peanuts :

Cashew nuts/Peanuts - 1/2 Cup
Oil - 3 Tspn

To Saute :

Garlic - 4 Cloves
Garlic - 1" Piece
Dry Red Chillies - 3-4 Nos.
Bird's Eye Chillies - 2 Nos.(Optional)
Oil - 2 Tbspn

To Garnish :

Spring Onion - Few

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Tspns of Oil in a wok and Shallow fry the Cashew nuts/Peanuts until they turn golden brown in colour.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tbspns of Oil, Sear the marinated chicken in hot oil for few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, saute finely chopped Garlic, Ginger and Bird's Eye Chillies along with Dry Red Chillies until they turn aromatic.
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Finally, add shallow fried Cashew nuts/Peanuts and give a quick stir.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with fragrant Jasmine Rice/White Rice.

NOTES :

• Can also prepare the same recipe with Mushrooms, Chicken Wings etc.,
• Adjust the spice level to your taste preference.

A Quick Tip :

SEARING A CHICKEN:

     Searing a Chicken/Meat is a simple cooking technique where the meat is tossed in hot oil(a little amount just to coat the pan) until the colour changes or for some recipes Brown/caramelize them.  This method changes the chemical composition in the meat and create an intense flavour and develop a perfect texture.  The main point is that they are not deep fried.

To sear a Chicken/Meat :

• Clean, wash and cut the Chicken/Meat into pieces.
• Pat dry with a paper towel.
• Heat a pan in high flame, add oil into the pan and spread it, so that the pan is well coated with oil.
• Toss in the Chicken/Meat pieces to the pan.
• If the oil is hot you can hear a sizzling sound.
• Allow the meat pieces for 2-3 minutes, then toss it up so that the other side of the pieces are also well seared. 
• Let the pieces turn into slight brown colour.
• If you are searing big pieces, adjust the timing accordingly.
• Searing the meat/chicken pieces yields crispy and flavourful meat.

CHILLI JERUK / PICKLED GREEN CHILLIES

     If a recipe calls for fewer ingredients, less cooking time and above all if it is a Pickle, which could be eaten within 3-4 hours of preparation then I am sure to try it.  All the more if it catches my tastes, I am sure to stock up a readily available batch of it in my Pantry.  Chilli Jeruk or Pickled Green Chillies is one pickle which goes well with Soupy/Fried Noodles, Fried Rice or Barbequed Meats.
    Whenever you buy food from any hawker centre in Malaysia, most of the dishes would be accompanied with finely minced Chilli Padi/Garlic in Light Soy Sauce or Green Chillies in White Vinegar which is colloquially called Chilli Jeruk/Chilli Hijau in Malaysia. If you are a spice person then, you would surely need these condiments to spice up the dish.
      Big variety of Green/Red Chillies is used for the recipe which is less spicy compared to Bird's-Eye Chilli (Chilli Padi).  You can opt to remove the seeds for a less spicy version.  A good quality Rice Wine Vinegar or any other white vinegar without any flavours suits best for the recipe.  The best thing about this pickle is that it can be served within 3-4 hours of preparation.

For more PICKLE Recipes, Click here...

Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 5 - 10 Minutes
Maturing Time - 3-4 Hours or 1 Day
Cooking Time -: 15 - 20 Minutes

HOW TO MAKE CHILLI JERUK / PICKLED GREEN CHILLIES

 

INGREDIENTS :

Green Chillies (Big Variety ) - 12 Nos.
Rice Wine Vinegar - 1 Cup
Salt - 1 Tspn
Sugar - 3 Tbspn
Hot Water - 1 Cup
Lime Juice - 1 Tbspn

METHOD :

• Clean, wash and pat dry the Green Chillies with clean kitchen towels.
• Trim the ends and cut them into thin slices.
• You can remove the seeds for less spicy Pickle.
• Boil the Water and pour it into the Chilli Slices, add Lime Juice and mix well.
• Keep it aside for about 10 Minutes.
• Drain the Chillies in a Colander, discard the water and seeds.
• Boil the Rice Wine Vinegar along with Salt and Sugar for about 5-8 minutes.
• Pour the Vinegar mixture into the Chilli slices and Mix well.
• Allow it to cool.
• Store it in a clean and dry Porcelain/Glass/Ceramic Jars.
• For a longer shelf life, store it in the refrigerator.

NOTES :

• Big Variety of Green/Red Chillies which are less spicy, suits well for the Pickle. 
• If you prefer a spicy version do not discard the seeds.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.

CRISPY BITTER GOURD FRY

    Bitter Gourd/Bitter Melon/ Bitter Squash is one of the vegetables which regulates blood sugar, so it is highly diabetic friendly food. All the more it has many health benefits loaded in it. The irony is that it is one vegetable mostly avoided due to its bitterness. But, this Bitter Gourd recipe can really cheat your taste buds. Thinly sliced Bitter gourds are marinated with spices and flours.  Then they are deep fried.
   These Crispy Bitter Gourd Fries are great with any type of rice dish, especially it is compatible with Curd Rice, Sambar or Rasam.  It even goes well with variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, these Crispy and Spicy Bitter Gourd Fries goes hand in hand to spice up the menu.


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 - 10 Minutes
Marination Time - 20 - 30 MInutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

Bitter Gourd - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala - 1/2 Tspn
Rice Flour - 3 Tbspn
Corn Flour/Rice Flour - 1 Tbspn
Salt - To Taste.
Oil - To Deep Fry

METHOD :

• Wash and trim the ends of the Bitter Gourd.
• Slice them into thin Pieces and remove the seeds.
• Mix the Flours and Spices along with a dash of salt.
• Add Bitter Gourd slices to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each slice is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Carefully drop the Bitter Gourd slices to the oil and deep fry them on a medium flame.
• Make sure that the slices do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve hot.

NOTES :

• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable would do the job.
• Fry them in medium flame until golden brown colour.
• Above method helps in getting crispy fries.
• Remove the seeds from the slices. 
• Adjust the amount of spiciness to your preference.

Important : Food Safety

• Though this vegetable is loaded with health benefits. Use this vegetable in moderation. 
• Bitter gourd can regulate blood sugar so it can be helpful for diabetic people. Otherwise, it can lower the blood sugar in a normal person.
• It is better to avoid this vegetable during pregnancy.
• Bitter gourd seeds are said to be toxic, so remove them before cooking.

 

NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and Tropical Countries of South East Asia and Oceania.  It is a crowned possession in Kerala Cuisine due to its wide usage.  Raw Bananas are used to prepare snacks like Banana Chips, Sarkkara Upperi.  It is also used in dishes like Mezhukkupuratti(Stir Fry), Mor Curry, Kalan, Pachadi, Erissery etc., Ripe Bananas are used to prepare Banana Fritters(Pazham Pori), Unda Pori, Appam, Halwa and Pradhaman.  Steam-cooked plantains are considered a nutritious food for infants and the elderly, but make sure to remove the seeds before feeding it to an infant.
     This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties .  Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction. There are numerous varieties of Pradhamans like, Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Mambazha(Mango) Pradhman, Nendhra Pazha Pradhaman, Chakka/Jackfruit Pradhaman etc.,  But Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic dessert of GOD'S OWN COUNTRY.

For more SADHYA Recipes, click here...


Cuisine : Kerala (India)
Recipe Type : Pradhaman/Payasam, Dessert
Difficulty : Easy
Serves : 4- 6
Author : SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

INGREDIENTS :

Ripe Nendhra Banana - 1 No (Big)
Jaggery - 200 - 250 Gms
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Remove from fire and strain for any impurities.
• Cut Nendhra Bananas into two or three or just draw lines on both the sides of the Banana and Steam cook them until soft.
• Allow it to cool and scoop out the seeds from the centre portion.
• Mash the steam cooked bananas into a smooth paste without any lumps.
• Heat Ghee in a heavy bottomed pan/Uruli.
• Add mashed Bananas and saute well.
• Cook this on a low flame until fragrant & the banana mix turns slightly dry.
  
• Gradually pour in the Jaggery Syrup and boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Pazha Pradhaman and mix well.
• Serve Nendhra Pazha Pradhaman, hot or cold.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Can cook Nendhra Bananas in Pressure Cooker or in a Steamer.
• Alternatively and for fast cooking Microwave the Bananas in a microwave safe bowl for about 2-3 minutes.(Depending on the size of the Bananas).
• Sauteing the mashed Nendhra banana in Ghee makes this Pradhaman extra flavourful.
  
• Adjust the amount of Jaggery to suit your taste preference.