Topic started by sdeepak (@ 1cust136.tnt1.mobile.al.da.uu.net) on Mon Jun 10 12:59:43 .
All times in EST +10:30 for IST.

Anybody has some recipie or tips for Tapioca preparation?

Responses:

• From: Mrs.Soma (@ ce3.time.net.my) on: Fri Jun 14 09:19:46
  
  Tapioca Slices
  
  2 medium-sized tapioca, about 500-600grms
  150 grms jaggery
  125 ml water
  150 grms coconut grated
  Warm water
  1 egg optional
  50 grms white sugar
  salt a pinch
  Method
  Peel the tapioca and grate finely to obtain 2 cups of pulp.Place the pulp in a strainer or colander and leave to drain for an hour- a yellow liquid and white sediment will be produced.Pour away the liquid and return the white sediment to the grated tapicoa. ( This will remove any bitterness )place the jaggery in a pan with little warm water.Simmer till the jaggery dissolves and filter for dirt and sand.Add 1 cup of warm waterto the grated coconut and squeeze to extract the coconut milk. Repeat the process with another cup of warm water.Strain carefully.
  In a mixing bowl, combine the grated tapioca,salt sugsr syrup, coconut milk, egg if used, and white sugar into a fairly slack mixture. Pour into a square cake tin. (roughly 16cmto 20cm across ) and bake in an oven preheated to 200 degrees centigrate,for about 1 hour, turning the heat down to 180 degrees centigrate if the tapioca mixture looks like it is over-browning. The tapioca slices is down when it sets and the top is a nice, nutty brown. leave to cool completely before cutting into slices
  
  
• From: Mrs. Anand (@ 202.88.232.183) on: Tue Jun 18 07:50:34
  
  Kerala Style Tapioca preparation
  
  Tapioca - 2 medium sized, remove skin, clean and cut to small pieces
  salt, water, curry leaves
  
  for Grinding
  Grated coconut - 1 cup
  green chilli - 3 nos
  garlic cloves - 3-4 nos
  cumin seeds - a pinch
  turmeric powder - a pinch
  small onion (optional)
  Grind all these together, DONT make it to a fine paste.
  
  put water in a pan, when it boils, add tapioca pieces into it. Add salt. cover and cook.
  Remove water when it is get cooked.
  Add the above paste, curry leaves (optional) to it. Let it be there in lower flame for 1 min. Switch off stove. Mix all these together.
  Serve hot with chilli chutney.
  
  
  
• From: Chitra (@ sdn-ap-025txhousp0242.dialsprint.net) on: Tue Jun 18 19:52:39
  
  Tapioca curry:
  
  Ingredients:
  Tapioca fresh or frozen pieces (1 ½ inch long, ½ inch thick slices) 2 cups
  Coconut grated ½ cup
  Turmeric ¼ teaspoon
  Ground black pepper ½ teaspoon
  Coriander seeds 2 teaspoon
  Red chilly powder ½ teaspoon
  Curry leaves 2 sprigs
  Salt to taste
  
  Seasoning:
  Oil 1 tablespoon
  Mustard seeds 1 teaspoon
  Dried red chillies broken to pieces 2
  Onion very thinly sliced 1 tablespoon
  Curry leaves 2 sprigs
  
  Method:
  Remove the skin from the tapioca and slice then into 1 ½ inch long and ½ inch thick pieces. (If you are using the frozen tapioca already skinned, place the big pieces as such in boiling water and cook them until they are a bit soft. Now drain the water and let the pieces cool. Cut each pieces and then slice them.)
  Wash the sliced tapioca and place them in a saucepan. Pour about 2 cups of water to the pan and add ¼ teaspoon turmeric, salt, curry leaves and ground black pepper. Heat up the pan and slowly cook the tapioca.
  
  Masala:
  In a frying pan pour 2 teaspoon oil and let it warm. To this add Coriander seeds and dried red chillies and sauté until the seeds turn to a light golden color and an aroma is released. Now add the grated coconut to this and sauté for a minute or two. The coconut will acquire a light brown color. Take the pan off the stove and let it cool. Blend the contents to a fine paste.
  When the tapioca is almost cooked, add the masala paste to the curry and bring it to a boil. Taste it and adjust salt and water and let it simmer for a few more minutes. Remove the saucepan from the stovetop.
  
  Seasoning: Heat up a small pan and pour a tablespoon oil in it. Add a teaspoon mustard seeds and cover the pan with a dry lid. When it splutters, add the broken pieces of dried red chillies and curry leaves. Now add the thinly sliced onion and sauté it to a golden brown color. Transfer this to the curry and close the saucepan with a lid.
  You can serve this curry with rice, chappathies and puttu.
  
  
• From: Rose (@ fmoon.singnet.com.sg) on: Fri Jun 21 12:33:26
  
  This is a famous cake in S'pore & Malaysia. Very easy to make.
  
  STEAMED TAPIOCA CAKE
  Grated tapioca - 1 cup
  Gula Melaka or Brown Sugar - 2 tblsp
  Sugar - 1 tblsp
  Grated coconut - 1 tblsp
  salt - 1/4 tsp
  
  METHOD
  Grate tapioca. Put in muslin bag and squeeze out as much of the liquid as possible.
  Mix the tapioca with the gula melaka, sugar, grated coconut & salt. If the mixture is too dry, add 1-2 tblsp of water.
  Take a silver plate. Lightly brush w/oil. Place the mixture in the plate. Spread it evenly & put it in a steamer. Steam it for 20 mins or until it's cooked.
  
  
• From: Ramadas (@ 61.11.77.159) on: Tue Jul 2 02:44:46
  
  The best steamed tapioca and chammanthi, I had in my life, is at the peak of 'Karimala' (the toughest hill to trek) on the 'Long Route' to Ayyappa temple at Sabarimala. Is it due to the extreme hunger or Ayyappa's grace or sheer cooking
  expertise of the hawker?
  
  
• From: Seetha (@ 12-251-128-52.client.attbi.com) on: Tue Jul 2 17:04:43
  
  Chitra:
  Why dont you give us more kerala recipes please?
  
  Thanks in advance!
  
  
  
• From: sonia (@ 213.42.1.171) on: Tue Jul 23 03:59:01
  
  hi deepak,
  if you are non vegetarian try this yummy tapiyoka.
  cut the tapiyoka and remove the center stem. preeure cook till done with salt and water. drain out the water and keep aside. clean sardines or macrel and boil with chilly powder , salt and termeric. when done remove the flesh and keep aside.
  now heat oil in a pan and add mustard seeds and onoins , do not brown the onions. when just boiled add curry leaves , chilly or bafat powder , and add the sardines flesh. stir well and add 1/2 cup of water. finally add the boiled tapiyoka and mix. add somemore water and salt if needed.
  
  
• From: sonia (@ 213.42.1.171) on: Tue Jul 23 03:59:15
  
  hi deepak,
  if you are non vegetarian try this yummy tapiyoka.
  cut the tapiyoka and remove the center stem. preeure cook till done with salt and water. drain out the water and keep aside. clean sardines or macrel and boil with chilly powder , salt and termeric. when done remove the flesh and keep aside.
  now heat oil in a pan and add mustard seeds and onoins , do not brown the onions. when just boiled add curry leaves , chilly or bafat powder , and add the sardines flesh. stir well and add 1/2 cup of water. finally add the boiled tapiyoka and mix. add somemore water and salt if needed.
  
  
• From: Chitra (@ sdn-ap-021txhousp0336.dialsprint.net) on: Wed Jul 24 20:09:35
  
  Hello Seetha,
  Sorry for this delayed response. I saw your request for Kerala recipes just now, when I went through the whole postings on this thread. I was busy this last few weeks and ready only the very recent postings. If you are interested we can start a new thread for Kerala cooking, beginning with the items served on banana leaf for Onasadhya. Onam is in August and I will try to post one item at a time covering the whole dishes. Thanks Seetha.
  
  
• From: Sheethal (@ dialup-64.157.48.60.dial1.washington1.level3.net) on: Thu Jul 25 02:27:18
  
  Can anybody help me with the recipe of Kappa Biriyani (Kappa erachy)?
  
  
• From: Mini (@ ac860a37.ipt.aol.com) on: Thu Jul 25 10:59:30
  
  Wow. Chitra and Seetha, Good idea. So you guys are malayalis? Glad to know that.
  
  
• From: Seetha (@ 12-251-128-52.client.attbi.com) on: Thu Jul 25 11:09:54
  
  Yes Mini , I was born in Alleppey but brought up everywhere as my dad was State Bank of India. I love Kerala food!
  
  
• From: Mini (@ ac91d7ac.ipt.aol.com) on: Thu Jul 25 14:32:44
  
  Happy to know that Seetha. I am from the place known as the queen of Arabian sea. Got it, right?
  
  
• From: seetha H (@ bgp411105bgs.medwln01.nj.comcast.net) on: Fri Feb 7 11:17:23
  
  You can make a vatthal out of kappai
  1 big kappai(get in American stores),8 green chillis,1pinch hing and salt 1spoon oil 2 spoon.
  Remove the skin and center stem of the kappai and cut into small pieces.Grind these pieces with green chillis),salt and hing.Boil the mixture with water and little oil.When it thickens(consistency of dosa batter) and changes the colour, spread it in plastc sheets with spoon.Winter is the best time to do this vathal and dries in the room temperature.(time pass)
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Fri Feb 7 14:05:31
  
  This is a simple but delicious way of preparing tapioca:
  Peel the tapioca, cut in half, remove the center stem and cut it in about 9cm long pieces. Place them in boiling water with a little bit of salt. Let it cook till it's tender but be carefull not to over do it. The pieces have to be cooked but firm. Drain the pieces and let them cool. Then fry the pieces till golden brown. Put them on a kithen paper to absorb excess oil.
  Serve it hot!
  
  
• From: thiruchelvam (@ ) on: Sun May 4 01:53:31
  
  thanks for the tapioca curry receipes I am going to cook it now. Is there a Sri Lanka( Jaffna Style) of tapioca curry?
  
  
• From: thiruchelvam (@ ) on: Sun May 4 01:53:38
  
  thanks for the tapioca curry receipes I am going to cook it now. Is there a Sri Lanka( Jaffna Style) of tapioca curry?
  
  
• From: zamri (@ ) on: Tue Sep 2 00:51:38
  
  The cake are simple and delicious...
  
  
• From: sri (@ icpub616.iclibrary.arizona.edu) on: Fri Sep 12 00:54:44 EDT 2003
  
  Cool!
  
  
• From: nina (@ 64.86.181.34) on: Tue Sep 16 06:17:45 EDT 2003
  
  i would like to know the receipes for the onam sadya
  
  
• From: cathy (@ 207-172-121-248.c3-0.rdl-ubr4.trpr-rdl.pa.cable.rcn.com) on: Mon Nov 10 11:16:46
  
  what is tapicoa...what are the beads in the pudding ...can u explain this to me,,where does it come from...thank u
  
  
• From: RG (@ 26.f8b7d1.client.atlantech.net) on: Mon Nov 10 15:44:04 EST 2003
  
  The tapioca described here is yucca root, also called cassava. Check out this link:
  http://www.foodsubs.com/Tubers.html#cassava
  The pearl tapioca is different. It is a preparation of cassava-root starch used as a food, in bread or as a thickening agent in liquid foods. In processing, heat ruptures the starch grains, converting them to small, irregular masses that are further baked into flake tapioca. A pellet form, known as pearl tapioca, is made by forcing the moist starch through sieves.
  
  
• From: Obinna Wachuku (@ ) on: Wed Mar 24 11:16:50
  
  Hello,
  
  A view of your website indicates we may be of use to you. We are interested to supply dried Tapioca [Cassava] chips. We have high quality tapioca chips that can be used to make Granular Tapioca, Tapioca Starch and Tapioca Pearls. It may also be used for starch, MSG, glucose, in the textile and pharmaceutical industries.
  
  If interested, you may contact us by email. Thanks.
  
  Obinna Wachuku,
  Webcity Resources Limited,
  Wachuku Farm and Exports,
  Lagos, Nigeria, West Africa.
  Telephone: +234 803 307 7228
  
  
  
• From: jarone (@ cache90.156ce.maxonline.com.sg) on: Wed Apr 14 10:36:11
  
  i tried to make this steamed tapioca and it's suck. i wonder why? can you give me some advices?
  
  
• From: Laleda (@ pjc-72-31.tm.net.my) on: Sat Apr 24 00:44:54 EDT 2004
  
  i would like to have the receipe for Sri Lankan
  paithaurunda (Fried Green Peas Balls). Appreceite
  if any aunties from Sri Lanka could help me.
  
  
• From: Kavitha Ravi (@ j133.kst20.jaring.my) on: Sat May 1 03:50:03 EDT 2004
  
  I believe that paitha urandai and munthiri kothu are the same, try it.It's my late mom-in-laws recipe. Thanks
  
  MUNTHIRI KOTHU
  Ingredients:
  
  500 grms roasted cleaned green gram dhal
  500 grms powdered white sugar
  50 grms brown sugar +100 ml water
  150 grms roasted yellu
  150 grms scrapped coconut roasted to a nice brown colour
  10 cardamons powdered
  350 grms rice soaked and powdered
  3 tbs maida flour
  160 ml water or little bit more
  1 pinch of salt
  oil for frying
  
  Method:
  Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
  The powdered yellu and powdered coconut will be a bit rough..
  Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
  And the powdered white sugar.
  Just boil the brown sugar with the 100 ml water, strain it.
  Slowly add to the mixture and mix nicely with your hands
  Press hard with your fingers when you mix.,
  Make small marble sized balls and arrange on a plate.
  
  Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
  Dosai maavu consistency.
  Heat a non-stick pan, with oil on a medium heat.
  Dip the marble sized balls in the rice flour batter.
  Deep fry one by one till golden brown.
  Remove and put on a newspaper to remove excess oil.
  When cold keep in a airtight tin.
  
  Note: If the flour is thick, dilute slowly with little water.
  
  
  

Want to post a response?