Tapioca Chaat Recipe

Tapioca Chaat is a quick and healthy snack to serve during tea time. People who want to avoid deep frying and use just steam cooked tapioca as it is in this recipe. 

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Ingredients:
250 Grams Steam Cooked Tapioca 
1 Medium Onion Finely Chopped
5 Sprigs Spring Onions Finely Chopped
3 Sprigs Curry Leaves Finely Chopped
3 Sprigs Coriander Finely Chopped
1/2 Lime
1/2 Tbsp Chilly Flakes
1/2 Tbsp Chaat Masala
1 Tbsp Chilly Paste or Chilly Chutney
Oil for frying 
Salt as per taste...
We can also use grated carrots, chopped apple, crushed peanuts and finely chopped cucumber in this recipe.

How to prepare Chilly Chutney Recipe for Chaats

Please click here how to clean and cook tapioca

Method:
Heat oil in a wok on medium flame allow to reach temperature.

Once the oil reaches temperature gently drop the tapioca pieces one at a time in the oil and fry till light golden brown in color.

Drain from excess oil and reserve on a tissue paper.

Add the fried tapioca pieces to a mixing bowl and toss all the ingredients one at a time.

Add the chopped onions, spring onions, coriander, curry leaves, chaat masala, chilly flakes, chilly paste and salt, toss to coat.

Just before serving add lime juice and serve hot...Enjoy😊

We can prepare with just steam cooked tapioca.We have to add lime juice before adding all the ingredients so that the tapioca absorbs the lime juice. Use fresh and hot tapioca toss all the ingredients and serve as hot as possible. 

Basics of Indian Cooking: How to Clean and Cook Tapioca

Basics of Indian Cooking is a series for reference and beginners. I'm sharing few techniques how to buy, cook and use tapioca in few recipes. Tapioca is steam cooked and served for breakfast or evening snack during tea across south india. 

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How and When to buy tapioca?
Best season to purchase tapioca is from october till January. Tapioca has a woody outer skin and a bark, while purchasing always make sure the bark is in reddish brown or pink in color. Tapioca must be hard and firm not soft. 

Never buy tapioca with dark spots it will be woody and is very old. I normally ask the vegetable vendor to chop the tapioca in half to inspect the inner core if it has green or dark spots. The woody peel or outer peel must be flaky and easy to inspect the inner bark. 

How to Store and Clean Tapioca?
When in season buy tapioca as fresh as possible. Best way to store tapioca is steam cooked and refrigerated or bagged and frozen till use. I normally purchase in bulk and store at least a kilo frozen.

Best method to clean tapioca is to wash it thrice and soak it in water for 30 minutes to an hour. The outer peel will be easy to peel and the bark will burst in few spots making it easy for us to peel. We need a knife and a tub of fresh water before we start peeling the tapioca.

Inspect the tapioca once its soaked in water, check if the outer bark is visible and score the bark. Try peeling the bark using your thumb while holding the root firm, it is easy to peel. If the tapioca is very fibrous the bark will be tough to peel just peel and discard the fiber portion entirely its not edible.

Once the tapioca is peeled wash twice in water and soak for 15 minutes in fresh tub of water to eliminate excess starch. By soaking tapioca it also softens and is easy to chop in desired cubes or finger length for fries.

After 15 minutes chop the tapioca into desired shapes and reserve in a bowl. Generously sprinkle salt all over the chopped tapioca and coat well, set aside for another 10 to 15 minutes. The salt will eliminate any impurities, the tapioca being a bland root vegetable will absorb salt and be tasty once steam cooked. 

Once the tapioca is cured in salt wash thoroughly in water atleast twice and place in the steamer. 

I normally cook the tapioca in pressure cooker. Since I have a colander which fits inside my pressure cooker. Add 2 cups water in the cooker and then place the colander and start to layer my chopped tapioca, place the lid and cook it for 15 to 20 minutes depending on the size of tapioca pieces. Do not place a whistle and cook the tapioca it will over cook and get mushy. 

Steam cooked tapioca is best for fries it will absorb less oil and is very healthy. Chopping tapioca into fingers makes it easy to serve for toddlers and also pack for school lunches. 

Tapioca has a fibrous string in the center which is not edible, once steam cooked remove the fiber and discard the string Children who are not familiar eating this root vegetable might tend to hate the edible fiber best way to serve it is with butter and sugar.

Once tapioca is steam cooked we can use it in many recipes and also serve as it is. We can always store tapioca in the fridge and steam it before use.

I like to serve steam cooked tapioca with spicy chilly garlic chutney or butter. For kids we can serve with honey, sugar or just salt and pepper. 

Festival Recipes: Fruit Curd Rice Recipe

Friends and family who have tasted this dish in my house have constantly messaged me over the years for this recipe. We prepare this curd rice specially for dinner parties, ganesh chaturthi and pongal festival. 

Cook the rice:
I've used 1 coffee tumbler sona masuri rice. Washed the rice thrice and added to a pot which will fit in the pressure cooker.

Using the same coffee tumbler measure add 2 tumbler measure water and soak the rice for 15 minutes.

Using same coffee tumbler measure reserve 1 cup milk.

Combine the milk in the rice along with 1/2 tsp salt after 15 minutes and place in pressure cooker. 

Cover and place the whistle, cook for 3 whistles or until the rice is mushy.

Once the rice is cooked remove from flame allow to reach room temperature.

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Ingredients for Fruit Curd Rice:
1/4 Cup Pomegranate seeds
1/4 Cup Peeled, Deseeded and Finely Chopped Cucumber
1/4 Cup Grapes
1/4 Cup Apple
10 Raisins 
10 Cashews 
1 Sprig Curry Leaves
3 Sprigs Coriander Leaves (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Inch Ginger (Peeled and Finely Chopped)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Dry Red Chili
1/4 Tsp Asafoetida
2 Cups Yogurt
Salt as per taste
Cheery for garnish
2 Tbsp Oil...

Method:
Combine half the amount of yogurt to the rice and mix well add salt as per taste.

Add all the fruits and raisins mix and reserve.

Heat a fry pan with oil on medium flame. 

Add mustard and cumin to the hot oil allow to splutter.

Add ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add cashews and fry till light golden in color.

Remove the tempering from flame allow to reach room temperature.

Add the other half amount of yogurt to the rice along with salt as per taste.

Add the tempering and mix well. Serve the fruit curd rice chilled of room temperature...either ways this curd rice is an excellent dish to serve after a spicy main course...Enjoy 😊

Basics of Indian Cooking: How to Clean Banana Stem (Vazhaithandu/ Arati Kandam/ Bale Dindu)

Once we master the process of cleaning banana stem, this is a crunchy and flavorful vegetable which can be added in many recipes. Please watch the video shown how my mom cleans this stem without using a peeler. All we need is a good quality serrated knife.

If the banana stem is very fibrous after removing the outer stem, chop the stem into coins and soak the vegetable in a pot of buttermilk (2 tbsp yogurt) or 1/2 lime juice for half hour before preparing any recipe this way the vegetable will soften faster. 

Detail Video How to Clean Banana Stem😉

For salads use lime juice to soften it adds flavor and sour taste, for curries soak in butter milk (2 tbsp yogurt diluted in water).

Banana stem chopped into coins can be used in smoothies or added in sambar (lentil soup).

Banana stem chopped into tiny pieces can be used in salads, curries or stir fries.

Tips for buying and storing Banana Stem:

From october to march there is a huge harvest for banana. In south we harvest banana till may. Try buying banana stem in these months.

Always check for quality of stem it should not be soft when we squeeze it or brown in color. The center core must be hard and white in color.

Until use wrap the stem in newspaper and store it in the refrigerator. We can par boil the stem and also refrigerated until use.

3 Banana Stem/Vazhaithandu Smoothie Recipes

Banana Stem Soup Recipe (Vazhaithandu Soup)

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

Vazhaithandu Kootu Recipe (Southindian Banana Stem Dhal)

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari

Pizzas from Oven Story-Bangalore

Supreme Pizzas, Classics, Combos, Sides and Desserts from Oven Story is a online delivery only in my area. I have earlier visited their branch outlet in orion mall located in yeshwanthpur. Pizzas I ordered has indian flavors, if your not a fan of garam masala based sauce then try the classic pizzas listed on the site. Pizza sauce has mild heat with a hint of garam masala. 

Chicken Sausage & Kheema
Mozzarella Cheese|Chicken Kheema|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Sausage & Chicken Tikka
Mozzarella Cheese|Chicken Tikka|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Bruschetta 
Mozzarella Cheese|Chicken Sausages|Garlic Butter|Baguette from Sides Section

Over all enjoyed the pizzas and bruschetta. Quality of ingredients are okay. To order visit https://www.ovenstory.in Total bill for this review was 1400/-

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Broccoli and Cauliflower Uppu Kari Recipe (Broccoli and Cauliflower Salty Stir Fry Recipe)

Uppu Kari is a traditional south indian style side dish served with steam cooked rice and curry. This side dish is normally prepared with meat. I'm experimenting the same recipe using seasonal veggies. Last week in the market I found good quality broccoli and cauliflower combining both the florets this stir fry turned out excellent. I've already posted how to prepare Mushroom Uppu Kari, Chicken Uppu Kari and Mutton Uppu Kari recipes please click on the links and visit those posts. 

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Ingredients:
1 Cup Broccoli Florets
1 Cup Cauliflower Florets 
Please click here to follow the link how to clean broccoli and cauliflower ahead of time.
1 Whole Garlic Peeled or 25 Pearls Peeled Garlic
1/2 Cup Baby Shallots Peeled 
3 Sprigs Curry Leaves
1 Tbsp Fennel
1 Tbsp Kitchen King Masala or any Garam Masala
1 Tsp Salt
12 Whole Dried Cherry Chilies or Regular Dried Red Chillies
2 Tbsp Oil.

Method:
Heat a wok on medium flame with oil. Once the oil starts to smoke place on low flame, add fennel seeds and allow to splutter.

Add cherry chilies and curry leaves fry for 30 seconds. Add the baby shallots and garlic fry until the shallots turn transparent.

Add garam masala and salt as per taste fry all the ingredients for another minute. Add broccoli and cauliflower along with 1/2 cup water stir well cover and cook on medium flame.

Once the cauliflower and broccoli has cooked place on high flame and allow excess moisture to evaporate completely. Fry for a minute and serve hot with rice and rasam...Enjoy 😊

SGS Gundu Palav & Chicken Kababs

Hi Friends, I have combined two branches Balepete and Malleshwaram SGS Gundu Palav Review. I love their Biryani never tried the kababs before. 

The original Gundu Palav started at Balepete now they have many branches in Bangalore. I was not aware the old location does not sell palav in the evening its only fried chicken kabab and a traditional kshatriya kabab.

The branch outlets sell palav all day and chicken side dishes. The 
kababs featured in this review is from Balepete and Palav is from 
Malleshwaram outlet. Mutton Palav is also avaiable but its sold only till 1 pm and from tuesday till friday. Monday's all military hotels are closed.

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Mutton Palav From Balepete Location 

Mutton palav and chicken palav have similar masalas the taste differs slightly because of the meats. I personally enjoy the chicken palav from balepet. Mutton palav is equally juicy and very tasty. The rice is very fluffy and fragrant, not clumpy. 

 Packaging was awesome...

 Fried Chicken Kababs 

Chicken kababs were juicy and very tasty. We can certainly tell they have used freshly ground spices and meat is very tender. Price 60/- per plate.

 Chicken Kshatriya Kabab

Marination in both the kababs were good. Kshatriya kababs has a distinct onion and garlic flavor I can also taste cumin and black pepper.  For 60/- per plate the pieces were sufficient for three adults.

 Chicken Palav 

The palav is like medicine if your suffering from headache or fever we enjoy the combination of spices. Rice was fluffy not clumpy The combination of boiled egg every bite gives a creamy taste. Every palav order comes with 1/2 boiled egg, sliced onions and lime wedge.

Overall if you like local food like I do then this is the place to visit. we enjoy the spices used in palav. I highly recommend to try the chicken and mutton palav from SGS Balepete. Some day I will surely do a full review on malleshwaram branch they have good choices of chicken sides on the menu. My total bill was 700/- including travel to do this review. Mondays and Saturday holiday.