It is the simple things in life that brings meaning to it.
Like waking up before the alarm goes off and realizing that you have a few more minutes to get some shut eye. Bliss!
Opening the book you are reading (of course, you had to put the book down and you forgot to keep the bookmark), and finding the exact page you were at. Awesome!
“To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring — these are some of the rewards of the simple life.” ― John Burroughs,
Finding the jeans that just fit you right!. Absolutely perfect fit. Treasure!
Sharing stories with your kiddo before bedtime. Priceless!
Owning Park place in Monopoly and your opponent lands there – they pay rent. Satisfaction!
Completing each other’s sentences. Yay!. You are so much in love!
Waking up to more than a foot of snow and finding that your neighbor has snow plowed your sidewalk and driveway. A miracle!
Cleaning up the house (well, after a long term procastination) and unexpected guests arrive. Whoop whoop!
It is the sweet, simple things of life which are the real ones after all. – Laura Ingalls Wilder
Seeing tons of visits on your website. Adrenaline rush! (thank YOU for visiting. I owe it to you).
Finding the correct pair of socks from the sock drawer. (Sonshine) super thrilled!
Fresh, clean bed sheets and well-made bed. Joy!
Reminiscing about the good old college days with good ol’ college friends. Pure happiness!
Holding hands with someone you love. Love!
Waking up to freshly brewed coffee. Invaluable.
Finding Kappa | Yuca (also known as Cassava, mogo, mhogo) in my local grocery store. Incomparable joy.
More about Kappa or Yuca
Every time we buy Yuca at the store, the store clerks ask me about this strange vegetable. I spend some time describing what it is, what it tastes like and what I do with it. It is so tasty that I cannot help myself sharing some of the things I do with it.
My mother-in-law makes Kappa in two different ways – Chendumuriyan and Kappa Puzhukku – both are then dunked into the fish curry and eaten. My dad makes a totally different version which is a no-onion no-garlic version, but, very tasty. I remember eating that for breakfast when I was a kid.
In this post, let me share my mother-in-law’s recipes.
During our last visit, we had the opportunity to watch the kappa plant being uprooted to expose the tuberous root, fresh from the ground (my in-laws have planted Kappa in their backyard) and it was pure joy to eat it when my mom-in-law made it for the evening snack. She serves it with a spicy, tangy sardine fish curry (which I make with tilapia and you can expect the recipe in a couple of weeks, I promise).
Kappa is not just something that fills you up, it makes you happy.
Learn how to prepare Yuca (the Kerala style)
Kappa | Yuca – Kerala style. Easy recipe when you want to try something different.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 600-800 grams Kappa/Yuca
- Salt to taste
- 1/2 cup coconut
- 1 medium sized garlic clove
- 1 Serrano pepper/green chillies (adjust to taste)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red chilli flakes
- 10-12 curry leaves
- 600-700 gram Kappa/Yuca
- 1/2 tablespoon salt (adjust to taste)
- 1/2 teaspoon ground turmeric/turmeric powder/haldi
- You will start off preparing the kappa - first chop off the ends, slice it into thick rounds, then peel using a paring knife. Then slice the thick rounds lengthwise into long slices about an inch thick. Then chop them roughly into bite sized pieces.
- In a medium sized sauce pan, add 3 quarts (about 2 liters) water, kappa pieces, salt and bring to a boil. Simmer for 15-20 minutes or till tender.
- While the kappa is cooking, using a blender, gently crush the coconut, garlic and Serrano pepper.
- Once the Kappa pieces are cooked, in a small skillet or kadhai, heat oil and splutter the mustard seeds. Add curry leaves and red chilli flakes. Drain the kappa pieces and add it to the seasoned oil and mix well.
- Mix the crushed coconut mixture with the kappa pieces and stir well.
- Serve hot.
- To prepare kappa, first chop off the ends, slice it into thick rounds, then peel using a paring knife.
- In a medium sized saucepan, add 3 quarts (about 2 liters) water, kappa pieces, turmeric, salt and bring to a boil. Simmer for 15-20 minutes or till tender.
- Drain and serve immediately.
1. Make sure that the kappa pieces are just fork tender. Do not cook them till mushy.
2.Bite sized pieces will cook faster than the thick rounds.
3. You can use any green chillies instead of Serrano peppers. Adjust to taste.
4. This is typically served in Kerala with a spicy red fish curry.
5. Do not use water when crusing the coconut with garlic and Serrano pepper and do not grind this to paste.
What is that one little thing that makes you happy? Do let me know.
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