Tag Archives: snacks

Kappa (Yucca root) fry Kerala style

6 Oct https://mefoodatarian.wordpress.com/

I should be grateful for the number of followers I have on this blog and I should have titled this post as apologetic because I have been so lazy to post! I have been concentrating more on my other blog. But I honestly want to say sorry to all the ones who believe in me and have followed my blog as faithful readers! Sorry! I have backdated this post but I will be try to be more consistent.

My husband has his roots in Kerala as I have mentioned before. It took me time to learn some of the delicacies of Kerala cuisine but I have definitely caught up with a few. I may not have mastered them since the people in Kerala are generous with the use of coconut oil but it will be difficult to guess that a Maharashtrian has made the South Indian delicacies. Well if anyone wants to see the optimum use of a coconut they should definitely visit a native of Kerala.

Yucca root or cassava or tapioca is what we call Kappa in Malayalam(language spoken in Kerala). Its starchy and can replace potatoes. It is high in carbs and low in protein. It is low in fat and cholesterol-free! So I love it and my husband loves it with beef-fry. I will share the recipe soon. Let’s get down to this one.


Tip : A clean kappa is one with close ends and has no spots or growth on it. To clean kappa, you will need a sharp knife, strong board and strength! Cut the ends, cut in half, peel, or peel first with a peeler and cut in half and then cut half in half lengthwise. You will see the thread that you see in the pic. It also resembles the core of the pineapple. Trim the core where you see the thread. Cut the remaining part into cubes or quarters.

All you need:

  1. 1 whole Kappa/Yucca root/Cassava
  2. 1 tsp turmeric
  3. 4 red whole dried chilies (I also add finely chopped green chili as I love it hot)
  4. 1 tsp mustard seeds
  5. 1/2 tsp cumin(optional as its not traditional)
  6. 4-5 cloves of garlic, remember to crush the garlic for it to release its oil and coarsely chop it.
  7. 1 small red onion or 3-4 pearl onions chopped finely
  8. 2 sprigs of curry leaves
  9. 2 tbsp oil preferably coconut
  10. Salt to taste
  11. 2 tbsp Shredded coconut to garnish
  12. Water for boiling

Ready, Set, Go:

  1. Clean, peel, cube and wash Kappa.
  2. Boil Kappa cubes in water that covers the cubes for about 10 minutes or until tender. Remember to add salt and half the turmeric to the water. Drain the water.
  3. Now comes the tempering. Heat oil and add mustard seeds, once they crackle add the cumin(optional), curry leaves and red chilies.
  4. Now add garlic and onion and saute till onions turn pink(you can even brown the onions if you like).
  5. Add remaining turmeric. Adjust salt.
  6. Add the kappa cubes and mix well. Let the kappa get coated evenly with the entire mixture.
  7. Turn off the heat and garnish with shredded coconut.



Rice Fritters or Pakoda (Bhaatachi Bhaji)

21 Jul

Yup, original recipe of my mom. Well, honestly there is nothing really original about it. It is just simple, plain, Indian bhaji(fritters) batter and the leftover rice is dipped in it and fried. So why is it special? Because, it brings back memories. Memories of me being so bored to be told to do my school homework, or told to do some daily chores, or study for the exams and I was always tempted by my mom that she would make these fried delicious bites for me! Who doesn’t love snacks! I couldn’t resist, I got through everything, thanks to my mom and these fritters. I consider them personal comfort food and not something that can be shared in a party or something.  On a rainy day with a cup of tea, they are good, even on gloomy days, even bright sunny days the smell of barbecue or anything fried just makes it a perfect day in summer.

Tip: For a different taste every time, you can vary the additional ingredients by adding chopped spring onion, garlic or ginger or chopped tomatoes or cilantro or shredded coconut, etc.


All you need:

  1. 1 cup of steamed/boiled/leftover rice
  2. 1 cup Chickpea flour/Besan
  3. 1/4 cup Rice flour
  4. 1/4 tsp Turmeric
  5. 1 tsp Red Chilli powder
  6. 1 Green chilli, finely chopped (I use 2 because I love spicy food)
  7.  1/4 tsp Carom seeds
  8. Salt (as required)
  9. Water
  10.  Ketchup (to serve)
  11. Oil for deep frying

Ready, Set, Go:

  1. Using a little water or oil on the palm of your hands shape balls out of the leftover rice. If the rice is already sticky, do not use water. Set aside.
  2. Prepare the batter by mixing all dry ingredients together and then add water little by little till you form a smooth batter with no lumps.
  3. Heat oil almost till boiling point. Test by dropping in a drop of batter, if it sizzles and comes on top immediately, its ready to fry. Maintain the heat on medium flame.
  4. Dip the balls in the batter using a spoon or if you don’t mind getting messy, get your clean hands in there. Make sure you coat all sides with the batter.
  5. Fry the balls till golden turning once.
  6. Remove on an absorbent paper.
  7. Serve hot with ketchup.

For the batter to make any pakodas, click here.

Bread Pakoda (spicy fried bread with potato filling)

16 Oct

A little rain is enough to trigger your taste buds to want something spicy and add to it a cup of tea and you are right up there, even above those dark black thundering clouds! So this was during the rains that I had to experiment a little. I made these pakodas. Although fried, I have read in a book that home-made snack even if it is fried if consumed immediately will not deposit as much fat as other fried stuff does. You should only re-use the remaining oil once. That’s it. Ok, so enough information for the calorie conscious people, and here is the recipe for all you food lovers like me.

Tip: The batter can be used for all types of Pakodas , Bread, Onion, Potato, any other vegetables or even hard cottage cheese.


All you need:

For the Batter:

1. Chickpea flour/Besan 1 cup

2. Rice flour 1/4 cup

3. Turmeric 1/4 tsp

4. Red Chilli powder 1 tsp

5. Green chilli (finely chopped) – 1 ( I use 2 because I love spice)

6. Carom seeds 1/4 tsp

7. Salt (as required)

8. Water

For the Filling:

1. Potato Boiled and cut into small pieces

2. Mustard Seeds 1 tsp

3. Cumin seeds 1 tsp

4. Turmeric 1/4 tsp

5. Ginger Paste 1 tsp

6. Garlic Paste  1 tsp

7. Green Chilli – 1 finely chopped

8. Cilantro 2 tbsp finely chopped

9. Chaat Masala 1 tsp

10. Oil – 2 tbsp

11. Salt (as required)

Other :

1. Bread Slices – 4

2. Oil for deep frying

Ready, Set, Go:

1. First prepare the filling by heating oil in a pan, add mustard seeds and once they pop add cumin seeds along with ginger garlic paste and saute for 30 seconds.

2. Add chilli, potato, turmeric, chaat masala, cilantro and salt. Combine well. Turn off heat.

3. Now prepare the batter by mixing all dry ingredients together and then add water little by little till you form a smooth batter.

4. Finally cut the bread slices into half in the form of triangles. Place the potato filling on the bread. Press gently.

5. Heat oil almost till boiling point. Test by dropping in a drop of batter, if it sizzles and comes on top immediately, its ready to fry. Maintain the heat on medium flame.

6. Dip the slices in the batter using a spoon or if you don’t mind getting messy, get your clean hands in there. Make sure you coat all sides with the batter.

7.  Fry the slices till golden brown turning once.

8. Remove on an absorbent paper.

9. Serve hot with ketchup or chutney.

P.S : For those who do not know what a Pakoda is, it is a fried snack made out of a batter of gram flour also known as ‘Bhaji’. It is similar to french fries. We can use any sort of veggies and make a Pakoda out of it.

Kande Pohe

14 Jun

Shree Ganeshaya Namah

This is my first recipe as I have struggled the most with Pohe! One of the easiest once you get a hang of it! The first time I used my imagination and made Pohe, it was a disaster. I ended up drowning the pohe in oil!! I will share two methods; you can choose to follow whichever seems easier. You can add peanuts, potatoes to this dish. Well, first method explains how I do it, you can always add your own creativity. Kande Pohe (Tempered Beaten rice with onions) is the most common dish among Maharashtrians, mostly served at breakfast, it could also be an evening snack. The best combination is Pohe and Tea. My father always served me Pohe topped with shredded coconut, cilantro and a piece of lemon. I cannot forget the days in college when I enjoyed Pohe during rainy season with a green chutney and shev (fried snack made out of different types of flour) on top of it!

Tip: Remember to grab one fistful of poha for each person when soaking poha.

Serves :  2

Method 1 :-

All you need :

1. Poha (Flattened/Beaten rice) 1 cup
2. Onion 1 medium roughly chopped
3. Green Chillies 2-4 or as required
4. Cilantro (kothimbir) leaves chopped
5. Curry leaves 4-6
6. Cumin seeds 1tbsp
7. Mustard Seeds 1 tbsp
8. Turmeric Powder 1/2 tsp

9. Sugar (if desired)

10. Salt (as required)

11. Lemon (for garnishing)

12. Shaved coconut flakes (for garnishing)

Ready, Set, Go:

1. Start with heating a little oil in pan/kadhai, in the meanwhile you can chop the onions, green chillies, keep all the spices and curry leaves ready.

2.  Add the mustard seeds, cumin seeds, chopped green chillies, curry leaves, sauté it for 5-10 seconds and add the chopped onions to it. (Take a colander, wash the poha lightly and set aside till the water drains away)
3. Sauté onions until they are golden, add the turmeric powder and the soaked poha.
4. Mix everything really well. Cook for 5-7 minutes on medium flame.

5. Add salt and sugar.
6. Garnish with chopped cilantro and a piece of lemon. Sprinkle shaved coconut flakes.

Method 2:-

1. Wash the poha in water for a few seconds and drain the water. Set aside for a few minutes. Start chopping onions, chillies, and cilantro.  Add salt and turmeric to poha. Keep it aside.
2. Heat a little oil in pan/kadhai. Add chopped potatoes, cover and cook on medium flame till they become tender, do not add water let them cook on steam.  Take them out. If desired, add peanuts to the same oil and fry it on medium flame till it changes colour. Keep aside.
3. Add the mustard seeds, cumin seeds, chopped green chillies, curry leaves, saute it for 10-15 seconds and add the roughly chopped onions to it.

4. Sauté onions until they are transparent, add the fried potatoes, peanuts and the soaked poha.
5. Mix everything really well, and add the chopped green coriander leaves. Cook for 5-7 minutes on medium flame untill it mixes really well.
6. Serve hot with a dash of lemon juice in it. Sprinkle shaved coconut flakes.

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