Happy Vishu! : Papaya Coconut Halwa (Vegan,Paleo)

   Happy Vishu to all those who celebrate – Vishu falls on the 14th of April this year. In Kerala, the start of the Zodiac New Year is celebrated as ‘Vishu’. It is believed that what one sees when one first opens one’s eyes on Vishu morning is an indication of what one can expect in the year to come. Thus on the morning of Vishu, ‘Vishukkani’ is prepared, which is an assortment of beautiful things – the image or idol of Lord Vishnu, beautiful flower arrangements and a panorama of vegetables and fruits to show abundance. Even gold jewelry and gold coins are displayed as part of the kani. It is said to be auspicious to open one’s eyes before the decorated ‘vishukkani’ on Vishu morning. And an elaborate and delicious sadya just like Onam is prepared in all Malayalee households for Vishu.

Although I don’t usually prepare an elaborate sadya for Vishu, I do make some sweet dish at least. This year that was hard too considering my dietary restrictions. But I am one not to be easily discouraged – I decided to make this Papaya halwa.  Traditionally this halwa is made using milk and rice flour along with ripened papaya. But since I am on a paleo diet, I came up with some alternative ingredients – coconut milk instead of regular milk and coconut flour instead of rice flour. The coconut flour gave it a wonderful texture. I also skipped the sugar and used maple syrup instead. The halwa came out delicious!

Mind you, this version is indeed an easy version of the traditional halwa since I cooked it only for about 30 minutes until I got the desired fudge consistency. But I remember my aunts in kerala making the traditional version of papaya halwa by cooking it over slow fire for at least a couple hours stirring constantly. The resulting halwa under the laborious process is of course even more tastier with all the sugars in it getting caramelized completely. But the result of this easy vegan version is not far behind either. So I hope you do get to try making this!

The celebration of Vishu signifies the importance of ‘making a good start’ and of asking for divine blessings before embarking on a new project. Hope all your dreams for the following year come true!

Papaya Coconut Halwa (vegan, paleo)
Author: 
Recipe type: Dessert
Cuisine: Indian, kerala, fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Papaya Halwa is a delectable dessert of Southern india and this version is a modified, vegan and paleo version of the traditional halwa using ripe papayas, coconut milk and coconut flour
Ingredients
  • 2 tbsp coconut oil
  • 2 cups ripe Papaya pieces pureed in blender
  • ¼ tsp or pinch salt
  • ½ cup thick coconut milk or coconut cream
  • ¼ cup maple syrup (or honey)
  • 1 tsp cardamom powder (optional)
  • ¼ cup coconut flour (or desiccated coconut powder
  • ½ cup water
  • Chopped nuts for garnish
Instructions
  1. Take a non stick frying pan or a wok style pan (kadai). Add the coconut oil and when hot, add the papaya puree to it. Add the salt and Cook on low heat stirring frequently for about 10 mins. You should begin to see the oil separating from sides.
  2. Next add the coconut milk and maple syrup and continue cooking on low heat stirring frequently. After about 10 mins, when you see the oil separating out again, add the coconut flour with the water to the papaya mixture. Stir very quickly to avoid forming any lumps and then continue to slow cook for another 5 mins stirring regularly until the mixture attaining a 'halwa' consistency - i.e. semisolid and smooth. Remove from heat. Serve garnished with the chopped nuts.
Notes
For AIP version: Skip the cardamom powder and the nuts

  

Tips for hosting a Kerala sadya at home

Since Vishu, the zodiac new year celebrated by Keralans is just around the corner, I thought doing this post now might be useful for some of my followers. I have been consulted a few times regarding tips on cooking a ‘sadya’ meal at home.  Having been cooking sadya meals every Onam (and sometimes for Vishu too) for the past 18 years in our US home does qualify me for advising folks I guess. We usually host an average of 3-4 families. I get a lot of questions from new cooks all the time! “Chechi, help!” ‘How many dishes to cook?’ ‘How much quantity to cook’ ‘Will there be enough food?’ ‘I have never cooked for so many people’ ‘Will all the food be fresh for the sadya?’  And so on and so forth. Well, my response is always the same – “Take a deep breath. Don’t worry. Its all about planning and once the plan is perfect, execution will be a breeze!”  I guess all my years leading projects at work has also helped me to execute successful sadyas 🙂  Plus I did have the best resources available to me – my husband and I together make a great team 🙂 So before embarking on this particularly adventurous mission, my strong recommendation to you is to first enlist your spouse’s or family members’ support! It will be much needed!

These are some steps that I follow for hosting a successful sadya whether it is for Onam or Vishu or just any other day when you feel like having a sadya meal.

  1. Create a Menu:  Take a pen and paper and scribble down the menu items.  I prefer pen and paper to doing it electronically since paper makes it easy to scratch off things while still letting you see what changes you have made. Just my personal preference but you can use a notepad on your phone or computer as well. Write down the different dishes you would like to make.  Sambhar and Avial I think fall in the ‘must-have’ category meaning they absolutely need to be on the sadya menu or else you won’t have a sadya! Another ‘must have’ are pappadums! After that, come all other lentil or bean type curries – let’s call this ‘Other curries’ – like erisseri, parippu, moru kootan, green mango curry, potato stew etc. I like to include at least two from this category.  Next would be ‘dry vegetable dishes’ like cabbage thoran or green beans thoran or kadala and kaaya thoran etc.  A fourth category would be all spicy and tangy ‘pickle type’ curries called as ‘thodu curries’ – these include paavakka varatharachu curry, pearl onion curry(Ulli curry), Pulli inji (ginger curry). Another very important ‘must-have’ item of the sadya is the ‘Paayasam’. Which paayasam to make?.  Although it is traditional to make two varieties of Payasam, I would recommend doing only one since not only is it time consuming to make two different payasams but after the heavy sadya, in my experience, folks generally will not have room for two different payasams and so it becomes a waste of effort. Decide which one you want to make. ‘Paladda’ is always the easy one and everyone loves that so its a safe bet. If you are ambitious enough to make Parrippu paayasam then so be it – you just need to plan adequately for it.

Here’s what a sample menu would look like. Other than the ‘Must-haves’, you can      pick one or two from each category

SAMPLE MENU
Main Dishes (Must-haves) Other Curries: Vegetable side dishes: Spicy and tangy (Thodu) curries:
Sambhaar Erishery Cabbage thoran Pulli Inji
Avial Mooru Kootan Kadala kaaya koottu Paavakka varatharachu
Paayasam Pacchadi Paavakka thoran Ulli curry
Pappaddum Rasam Manga curry
Parrippu curry Manga Pickle
Potato curry Lime pickle

2. Decide how much quantity to cook for each dish:  This depends on your final count. hence get a final count of people sufficiently in advance. Once you have the final count, divide by 4 (for the 4 categories of dishes you have) and that’s how many people you should cook each dish for. The logic behind this is that since you have so many dishes, you don’t need to make huge quantity of each dish.  For deciding the quantity of rice, I take the total headcount and take about 25% off – again the logic being that having a variety of dishes means that folks get full without eating too much rice. So if I have a head count of 20 people and say in general we cook about 1/2 cup of rice(uncooked) for 1 person for a regular meal, which would mean cooking 10 cups of rice, but for the sadya 75% of 10 i.e.  7.5 cups of uncooked rice should be sufficient. For doing all the above, if you are going to be following some recipes from your favorite sites, then make sure you print all of them first and then prepare the grocery list.

3. Plan the grocery shopping: Prepare the grocery list based on 1 and 2 above. And do the shopping sufficiently in advance -at least 2-3 days before the sadya weekend. Include all other ancillary items like plantain chips, plantain leaves, small bananas and any ready made pickles. Make sure you check the quantity of rice you have in your pantry and add to the list if you are short.

4. Stagger the cooking – Begin cooking in advance: 3-4 days before you can make the pickles or tangy curries like the paavaka curry or inji puli since they don’t spoil and keep well. 2-3 days before you can make moru kootan or mango curry etc.  1 day before you can make sambhaar, erisseri and payasam and also finish all the prep work for all the rest of the dishes. For example, finish chopping all vegetables for avial which is best when prepared the morning of the sadya. All thorns with fresh coconut should also be prepared on the morning of the sadya. You can fry the papadums the previous day but make sure to keep them in airtight containers to prevent them from getting soggy.  Create a project plan one week before the sadya so you don’t forget any important steps.  The plan need not be detailed but would look something like this :

Sample project plan:

  • Weekend 1 week before sadya/ 3-4 days before sadya day – Grocery shopping,
  • Thursday – Moru kootan, Pachadi, Inji Puli,
  • Friday – Chopping all vegetables for avial and sambhaar, make sambhaar, make payasam, fry papadums
  • Saturday(Day of sadya): Cook rice, avial,cabbage thoran

5. Ask for help: After completing steps 1-3, take a step back and do a reality check. See how you feel about executing the plan. If this is your first time doing something like this and if you don’t have enough help at home (for example having young kids etc), then consider delegating some tasks to some of your expected guests. Chances are some of your guests may call you in advance offering to help and if you are feeling overwhelmed then that would be a perfect time for you to ask for some help. You can outsource tasks like grocery shopping – either all or some items, ask them to cook one dish or just request if they could stop by early that day in the morning before the sadya – a set of hands always helps, right?

Hope these tips are helpful! What are some tricks you use for hosting a sadya at your home? I would love to know! Happy Feasting – Have a spectacular sadya this Vishu!

Yucca/Tapioca ‘Rice’ (Kappa Puttu using grated kappa)

If you have been following my blog, you might wonder why I am posting this kappa Puttu recipe again? Well guess what this is a different way of making kappa puttu.  I guess this is the traditional way of making it.  What I had posted earlier was an easy or short cut version.  Actually speaking both versions are not that hard and if you already have some cooked leftover kappa (yucca) then you can go for the recipe I posted earlier.  My aunt had suggested I try making Kappa puttu since that would be a great grain free bread option for me.  I loved the version I made before.  However my darling cousins kept insisting that I should try making it using raw grated yucca (tapioca) and that tastes much better. So then how could I not give it a try right?

My husband was kind enough to grate the yucca for me. Since yucca is hard, it is really a little tough on my weak RA stricken hands to grate this. Hence so kind of him to volunteer!  Well the resultant ‘puttu’ was moist and delicious and the texture was ‘rice’ like.!  And goes perfect with some chicken curry or fish curry! Yum!

Puttu is traditionally steamed using an utensil called “puttu Kodam’ which basically consists of a long mould that fits on top of a steamer pot.  Since I don’t have this contraption, I make do with a strainer fitted on top of a cooking pot.  To get a round shape, I pack the cooked ‘puttu’ in a small bowl and then invert it onto the serving plate. But if you have a puttu maker, you can make it in that.  You can check out what a puttu maker looks like over here.

This Yucca Puttu or Yucca Rice as I like to call it as become my staple ‘bread’ for eating with fish / chicken curry and has made my transition into a Paleo diet so much more acceptable! I don’t miss rice anymore since this yucca rice is so delicious and perfectly complements curries since it has the wonderful ability to sop up all that gravy! yum! Traditionally, kappa Puttu uses a mix of kappa (yucca/tapioca) and rice flour. But I replaced rice flour with coconut flour to keep it Paleo. But you can use same recipe replacing rice flour with coconut flour too.

Yucca/Tapioca 'Rice' (Kappa Puttu)
Author: 
Recipe type: Main course
Cuisine: Indian, Kerala, Paleo
Prep time: 
Cook time: 
Total time: 
 
Freshly grated yucca mixed with coconut / rice flour and steamed to get a 'rice' like consistency that is a perfect complement to spicy Indian curries like chicken curry, fish curry or vegetable curries
Ingredients
  • 1 cup freshly grated Yucca (tapioca or kappa)
  • ½ cup coconut flour (or rice flour) - Use coconut flour for Paleo version
  • ¼ tsp salt
  • 2 tbsp freshly grated coconut (or frozen grated coconut thawed)
Instructions
  1. In a large mixing bowl, add the freshly grated yucca/tapioca. Add the coconut flour (or rice flour) and salt. Add the freshly grated coconut. Mix well using your hands.
  2. Steam this mixture using a Puttu maker or using a make shift steamer as explained below.
  3. For make shift steamer, fill a large cooking pot ¼ th with water and heat till water boils. Place a strainer that fits on top of this pot on it and spread the yucca mixture over it. Cover the pot with a tight fitting lid and steam cook for about 10 minutes. To serve, pack in small bowls or moulds and invert onto a plate.

 

How to Cook Banana Blossom (Vaazha Kodappan Thoran)

 When you are kids, you live in a blissful state…you take everything for granted.  Mom slogs in the kitchen and presents tasty dishes to you which you devour without even pausing to thank her for her hard work and talent. It’s not that you are a spoilt brat or anything …it just never occurs to you to thank her.  Or to peek in the kitchen while she is cooking to see how she does it. Unless of course she calls you out specifically to do a chore. In which case you do oblige as any well raised child would.  As you might have guessed, I wasn’t talking about my kids here. I was talking about myself. And why this sudden self-deprecation? Well, it all started with my buying a banana blossom when I spotted one at our local Indian grocer only to come home to realize my absolute lack of knowledge on how to go about cutting it!  And when I thought of all the times amma had cooked this for us!

So I very enthusiastically bought it one Saturday afternoon and then announced to the Mr with great aplomb that I was going to make ‘Banana Blossom stir fry’ for dinner.  Hubby dear, being the gentleman that he is, politely nodded. I am sure he was wondering in his mind about how I was planning to attack this particular piece of vegetable. Fortunately for him he had to work that weekend and so off he went to his office room leaving me alone in the kitchen to tackle this unknown beast!

I started by staring hard at it a couple times, then gently touching and feeling it. Still no clues. Do we have to remove the petals and cut it one by one or what? I vaguely remembered mom (and sometimes dad) applying coconut oil to their hands while cutting it. Which meant that this was sticky! Hmm…So I quickly googled ‘How to cut banana blossom’ About a handful of posts showed up – some were recipes and then there were a couple good albeit long videos – one from a Bengali food channel and another from a tamilian one.  I sat and watched both those videos.  Finally, I took the banana blossom and stashed it back into the refrigerator.  Husband dear was concerned. What happened hon? I responded ‘Will do it tomorrow – too much work. Plus I will call dad also in the morning first thing’. Okey Dokey, so banana blossom got postponed for the next afternoon.

Next morning had me on the phone with my dad for a good thirty minutes with him explaining me how to clean it and how to cook it too. I was glad I waited – since what dad told me was a bit different than the two videos I watched. Could be due to the regional differences. The thrifty Keralan way was to use up pretty much everything sparing the first one or two petal layers.  So finally I began to feel confident. And embarked on my mission.

As instructed by my dad, I discarded only the first red petal layer. Since the rest of the petals were very tightly attached together which meant that they were tender enough to be used. But I did use the small florets attached to the first two petals. I chopped them up too finely. I removed the tall center husky piece from each floret since I had watched that in one of the videos although my dad didn’t seem to be particularly concerned about taking that off. It is important to place the chopped / shredded pieces into a bowl of water, lightly salted and use coconut oil to oil your hands to prevent that stickiness.  The chopping method suggested by dad was pretty cool (after all he is my dad :)) – Just make horizontal and vertical cuts from the base of the blossom (after first discarding the outer petals) and then shredding the tiny pieces into the bowl of water. I was unable to do it directly from my hand into the bowl of water. So I had to use a cutting board to make the shreds.  Hopefully the step wise pictures below will help you.  Next time, I will try to do a video so you can have a better understanding.

Btw, the stir fry came out fabulous. Maybe the shrimp I decided to add to it last minute added to the flavor too! This was a perfect Paleo meal for me with the shrimp added in! Of course, you can make a vegan version without adding any shrimp and that will still taste fabulous! My dad was pleased to hear of my efforts and I am sure my mom is smiling at me from the heavens – I must have made her proud!

How to Cook Banana Blossom (Vaazha Kodappan Thoran)
Author: 
Recipe type: Side dish, Main course
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Finely shredded Banana Blossom stir fried in coconut oil with shrimp and shredded coconut mixed with cumin and other spices
Ingredients
  • 1 medium size banana blossom, shredded (see step wise pictures below recipe)
  • 1 tbsp extra virgin coconut oil
  • 2 tsp mustard seeds
  • ½ of a red onion, finely chopped (or 3 pearl onions, chopped)
  • 5-6 fresh curry leaves
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder (cayenne pepper)
  • 6-8 shrimp, chopped up into tiny pieces (optional)
For the coconut masala paste
  • ¾ cup fresh grated coconut (or frozen grated coconut, thawed)
  • 2 tsp cumin seeds
  • 2 cloves of garlic
  • 2 tbsp warm water
  • salt to taste
Instructions
  1. Remove the top one or two layers of petals from the banana blossom until you get tightly fitting layers at which point you don't need to discard them. (I removed only the top one layer)
  2. Fill a large bowl with water. Add 1 tsp of salt and a few drops of lemon juice to avoid discoloration. Mix well.
  3. Hold the banana blossom such that the broad bottom is facing you. Make horizontal and vertical cuts on it by whacking on it using your knife - like you see in the picture below.
  4. Then place it on a cutting board and begin to shred it so you get really tiny shreds. Start moving the shreds into the bowl of salted water.
  5. Finish cutting all the blossom this way and place all the shreds in the bowl of water.
  6. Now strain the water using a large strainer. Squeeze the shredded blossoms to squeeze out maximum water out. Leave in the strainer.
  7. In a food processor, grind the coconut, cumin and garlic with the 2 tbsp of water to get a coarse paste. Do not grind it fine. Keep aside.
  8. In a kadai or a wok style pan, heat the coconut oil.
  9. When hot, add the mustard seeds.When they splutter, add the onions and curry leaves. After a minute, add the shredded blossoms and add the turmeric and red chili powder. Stir fry for 2 -3 minutes. Check for seasoning and add salt as needed (be cautious since the blossoms were soaked in salted water already). Cover and cook for about 2-3 minutes.
  10. Next Add the shrimp and stir fry for another 3-4 minutes till the shrimp is opaque and cooked all the way through.
  11. Finally add the ground coconut masala (paste) and stir fry well for 1 minute or so until well blended. Check for seasoning before turning heat off.
Notes
For AIP version: Skip mustard seeds, cumin seeds and cayenne pepper and double the amount of turmeric

Apple Beet Cucumber Multigrain Paratha (ABC Paratha) with homemade apple chutney

 

He He … ABC Paratha, isn’t that a fun name? Its an interesting story how this particular paratha was conceived in my kitchen. So you see, of late I have been juicing regularly using a variety of vegetables and fruits.  I would always feel upset about throwing away all the pulp since there is so much fiber (and also nutrients) left in the pulp after you juice.  At least my Breville juicer does not really compact my veggies and fruits and so I know there is still a lot of good stuff left in that pulp. What I would do is freeze the pulp and then put it in smoothies and soups.

Then one fine day while I was making methi parathas for my kiddos, a light bulb went on and I said to myself – Hey, next time I an use some of that juice pulp!  And so as it happened , the next time I used Apples, beets, cucumber and celery for making my juice. I faithfully gathered the pulp and saved it for making parathas the following day.  The next day as the kids came home from school, there were these warm, pink parathas ready for them.  They both devoured the parathas.  They loved it! I did not tell them what was in them nor did they bother to ask!  So after that day I kept making such parathas frequently and this combination with the apple, beets and the cucumber was the one they loved the best. One day I had added grapefruit too and that gave a bitter taste which they complained about. So Ok no grapefruit business. let’s stick to the ABC and let’s call it the ABC paratha.

So now this paratha has become a regular in our house along with the methi thepla. Over the past few weeks I experimented further with these parathas adding ragi flour (finger millet flour) and flaxseed meal to replace part of the whole wheat flour. The kids continued to love it. Isn’t that the best thing? When you make them such healthy, wholesome food and they enjoy it?

Btw, I make this paratha now by using freshly grated apples, beets and cucumber even on the days I am not juicing:) And I serve these parathas with my homemade apple and date chutney, which is also a cinch to make and my daughter and my favorite chutney since it is sweet, tangy and spicy. My daughter loves the combination – of this paratha with the apple chutney.  I think they perfectly complement each other.

Apple Beet Cucumber Multigrain Parantha
Author: 
Recipe type: Breakfast, snack,lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Sweet and Savory paratha (Indian flatbread) made of whole wheat and millet flour and stuffed with grated apples, beets and cucumber
Ingredients
  • ½ cup grated apple (about ½ of a medium peeled apple)
  • ¼ cup grated red beets(after peeling the skin)
  • ¼ cup grated cucumber (skin peeled)
  • 1 tsp salt
  • ½ tsp red chilli powder(cayenne pepper)
  • ¼ tsp turmeric powder
  • 1 tsp cumin seeds
  • ½ tsp ajwain seeds (carom seeds)
  • 1 tbsp olive oil
  • 1½ cups whole wheat flour
  • ¼ cup Ragi flour (finger millet flour)
  • 1 tbsp flax seed meal
  • about ¾ cup water to knead the dough
  • extra ghee or olive oil for cooking paranthas
Instructions
  1. In a large mixing bowl, add the grated beets, apple and cucumber. then add the salt and all the spices and the oil.
  2. Next add the whole wheat flour, the rage flour and the flexed meal and the oil and start mixing together. Add water slowly until you get a smooth dough. (Add additional bit of flour or water as needed)
  3. Divide the dough into small golf ball size balls - about 20 balls.
  4. Heat a frying pan on medium heat.
  5. Take each dough ball and roll using chapati rolling pin into a round chapati shape (about 5-6 inches diameter) - use flour as needed to prevent dough from sticking to the rolling surface.
  6. Place the chapati onto the heated pan and cook for 1 minute. Flip and apply oil or ghee to the chapati and let cook for about 30 seconds and then again flip to the other side. Apply oil/ghee to this side too and again flip to let cook for another 30-40 seconds or until both sides are cooked and have brown spots on top. Transfer to a container to keep warm. Continue making the rest of the parathas the same way.

 

For the recipe of Apple and Date Chutney, Click here

Btw Happy Holi to all those who celebrate! I started writing this post and realized it was Holi. In maharashtra we make stuffed lentil parathas called Puran Poli for Holi. These Pink parathas I made I thought could also be very apt for Holi  don’t you think so? 🙂

Linking today’s recipe to Plant Based Potluck Party  and to Saucy Saturday this week.