Cassava's supremacy!
Are you craving for some eastern tastes, then this is for you...
Warning: If you are too sensitive to spicy food items, then stay away from this.
Though in this article we are going to discuss about Cassava (Tapioca), the real hero is our Onion Chutney. Cassava, together with a spicy onion chutney will make a great combo. It is a very common food item in the eastern most countries. It has a distinctive flavour [a mild nutty flavour] that distinguishes it from other root vegetables. This mild flavour makes it a great food for making combo's. We can use fried fish, chicken, dry fish etc with Cassava. Though these are great combinations, Onion Chutney overpowered them very early in the history. Cassava with Onion Chutney will make a blast together.
Lets take a close look on preparing it.First of all, here are some list of ingredients that you will need to make this delicious chutney.
1)Coconut Oil - 1 tablespoon
2)Sliced Onions - 2
3)Shallots - 10-20 pieces
4)Ginger - a small piece
5)Curry Leaves
6)Kashmiri Chilli Powder - 1 tablespoon
7)Tamarind - a lemon size
8)Jaggery - a lemon size
Pour one tablespoon of Coconut Oil into a non-stick pan. Put two sliced onions in it. Then add ten to twenty shallots into it. Saute it for ten to fifteen minutes. When it starts to change its colour into brown, add small pieces of sliced ginger into it. Then add some curry leaves to make it smell great and delicious. Saute these ingredients together for about ten to fifteen minutes again. Then add two tablespoons of Kashmiri chilli powder and enough salt. Saute it all for about five minutes straight. After five minutes, there comes a very delicious smell, a cooked smell of all the ingredients will began to spread. Then close the pan with a lid soon as the smell too precious not to be spread out. Then wait for the ingredients to cool down. You can also go and have some cool off time from the heat of your stove.
After cooling down, pour your ingredients into a blender and blend it. Be cautious while blending, you should restrain the mix from becoming a paste form as it is not the structure of a chutney. It should be in the form of a chutney that we prepare in a hand grinder made out of stone. Now the dish is ready to serve. Serve it with boiled Cassava's. Cassava's are cooked by addding enough water and salt in it. Now take a piece of Cassava and dip in this chutney and then it goes straight to your mouth. I am sure that you will explore a distinct taste and will surely like this delicious dish.
Cassava's had a great popularity in the eastern most countries during the nineteenth century and it still has. But it was widely used as a daily food item during the last decades of the nineteenth century. Cassava's are plants that can grow and produce great harvest's in any harsh climates. Cassava's that we eat are the roots of Cassava plants.These plants does not need much care to foster its growth. Thats an important reason for its wide acceptance. Poverty has also been a great reason for cassava's popularity. As it can be planted and grown anywhere and is available everywhere, it is a relief for poor people. They rely on it during famines. There were times when there was a great scarcity of food, even rice was hard to get during those times.In such times people even replaced rice with boiled Cassava's. The most important reason for its popularity is its taste inspite of its cheap availability. It is cost effective as well as delicious.
Though Onion Chutney is a great combination with Cassava, there are other non-veg recipes that will create a great combo together. I hope share them all in the coming articles. Try it out and comment your reviews.
About the Creator
Hermoine Granger🧑‍🎓
I still managed to find time to write, even with a busy schedule as a Hogwards student.It was because of my fondness towards books and writing.
Don't forget to leave a tip here if you loved my story.
Keep reading
More stories from Hermoine Granger🧑‍🎓 and writers in Feast and other communities.
Chicken soup
Chicken soup So let's start cooking it. To start, let's look at the vegetables first, we will use one onion, 2 ribs of celery and 2 medium carrots. Make sure you wash the celery because it can be dirty sometimes. Next let's chop our onion you will need to chop the ends of the onion off and then cut halfway down the middle, then you can peel the skin off the onion. You can just throw away everything you cut and peeled off. Next, finish chopping the onion. I'm just doing a rough chop the pieces don't need to be very small for our celery. We want to chop it a bit differently I don't like big chunks of celery so I chop it into cubes. This is called cubing so you need to cube the celery like. Next is our carrots. Carrots have a skin on them that we don't want to eat because the texture is bad so we can peel them off using a tool called a peeler, just chop the ends off the carrot and peel the skin off like this again, just throw away the skin it is not important. Let's cube this carrot just like we cubed the celery you'll want to do the same thing. Chop the carrot in half then chop into smaller long pieces then cube those pieces. Congratulations, you've prepared our vegetables for this soup. Here they are, it's important to prepare things before you cook. You'll also want to get your chicken for this recipe. I'm using four bone-in chicken thighs these work well because of the skin bones and fat and the thighs.You can also use one whole chicken. Let's go and see what we'll use to cook with. I'm using a medium sized pot it makes about six servings of soup so it's time to put our chicken into the pot add the vegetables we prepared into the pot. We'll also be adding two teaspoons or 10 grams of a dried herb called time now you can add your liquid.I'm adding about eight cups or 1.8 liters of water or however much you need to cover the chicken and fill the pot. After this, I like to stir it around a bit just to mix everything together.Now we'll turn our heat on to high and leave it on high until the soup starts to simmer. We don't want the soup to boil, we just want to cook it very gently, stir it a little bit just to make sure everything is okay. Once the soup is simmering and not boiling reduce the heat to low and cover the soup with the lid. Okay, now we're going to cook the soup like this, for one hour, you can check on the soup a few times and stir it a bit but I like to just let it cook for one hour without touching it. So after one hour you should be able to see the chicken fat on top of the soup and the chicken should be fully cooked. Now, we're going to remove the chicken from the soup using a tool called tongs. To do this,which makes it very easy,we move the chicken to a plate and let the chicken cool down for about 10 to 15 minutes. During this time, give the soup another stir and add one and a half teaspoon or 2.5 grams of another dried herb called marjoram. We're building some really great flavor now, Go ahead, and stir the marjoram. I like this next step because it helps to build the chicken flavor of the soup. Skim off some of the chicken fat on top and add it to a small bowl. You can see skim off 1 cup or 235 milliliters. Next take one tablespoon or 15 grams of flour and put it into the fat you skimmed off. Take a fork and mix these together until it looks and smells like a chicken gravy. This is going to help boost the flavor of our soup and also make it just a little bit thicker. So put the gravy into the soup and mix them together quickly with a whisk. You'll start to see that the soup thickens a little bit. Let's go back to our chicken which should be cool enough to handle. Right now, you can just pull the chicken off of the bone with your hands.You'll want to pull all the chicken off and throw away the bones before we put our chicken back. We should taste the soup we are checking for the flavor. Maybe, it needs a little bit of salt or pepper. Now it's time to put our chicken back into the soup, Just throw it in and stir it around, there you're done, you can of course add more ingredients to the soup, many people like to make it spicy. This soup is very warm it tastes savory rich and deep in flavor. This is also very healthy you can also add some cooked noodles to it or some rice so that it will taste very well. Hope you enjoyed today's recipe.
By Hermoine Granger🧑‍🎓23 days ago in Feast
Best Air Fryers To Buy Right Now
Nowadays, kitchen appliances tend to evolve quickly. Presently, air fryers have become a game-changer. They offer healthier options compared to other frying methods, without having an effect on taste or texture. Among the many options in the market, there are certain ones that standout, like the Ninja Foodi 6-in-1 8-qt. (7.6L) 2-Basket Air Fryer DualZone Technology, the Cosori Proii Air Fryer Oven Combo, and the Chefman TurboFry Touch Air Fryer. These specific air fryers have drawn attention for their amazing features.
By Michael Tomas8 days ago in Feast
4 Signs You're Drinking Too Much Water
​​We're constantly reminded of the benefits of staying hydrated, but drinking enough water can be tricky, even if you've found a water bottle you love. But can drinking too much water be bad for you? And if so, how do you know you've had too much?
By Kaly Johnes2 days ago in Feast
Final Call
She flings her arms around my neck and squeezes me like she’s never going to let me go. My head spins as her lips brush against my cheek. She must be able to feel my heart thumping in my chest. I shuffle backwards and ram my hands into my coat pockets, watching her reach down and heave the rucksack across her shoulders.
By Caroline Cravena day ago in Fiction
Comments
There are no comments for this story
Be the first to respond and start the conversation.