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Asian food style & ingredientsThe cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat. Mango Pickle This video shows how to cook Mango pickle, a Kerala vegetarian side dish. Any true-blue Malayali can say manga achar – that’s mango pickle – without a feeling of overwhelming desire washing over him. The combination of spiciness, saltiness and sourness of this pickle is delightful.
Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savouries, pickles and desserts spread out on a plantain leaf. Tradition insists that the tapering end of the leaf points to the left of the seated guest. Rice is served on the lower half of the leaf.
Kappa Puttu or Tapioca PuttuMethod of preparation Boil some water in a pressure cooker. Now mix the grated tapioca with puttu podi (rice flour) by adding salt. No need to add water. After mixing, keep the contents aside. When the pressure cooker starts letting out steam, place the puttu maker on top of the pressure cooker; fully covering the outlet of the steam nozzle. First put some grated coconut into the puttu maker and on top of it add some puttu podi (rice-flour) – kappa (tapioca) flour mixture. Allow the steam to cook for about three minutes. Now remove the puttu-maker from the top of the cooker. Serve hot. Relish your Kappa Puttu ideally with fish curry or chicken curry.
Kappa & Meen Mulakittathu
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