Ellum Kappayum

Today I am sharing kappa Biryani, a.k.a tapioca Biryani. It is a delicacy from my home state Kerala. It is cooked with beef bones (and flesh) and tapioca. The prefered meat is beef,especially the breast bone, but here I’ve used ribs. Also called ellum kappa and kappayum Irachi this is a delicacy to all who have eaten it.

 

12729343_10153902469996779_8670610541229210900_n

Tapioca – 2 kg

Water – To Boil

Turmeric – ½ tsp

Salt – As reqd

Boil the tapioca with turmeric and water till soft. When almost done add salt and drain. Keep Aside.

Beef with Bones – 2 kg

Meat Masala – 2 tblsp

Chilly Powder  – 1 tblsp

Coriander Powder – 1 tblsp

Turmeric Powder – ¼ tsp

Salt

Onions – 1 (Sliced)

Ginger – Garlic 2 tsp freshly crushed

Pressure Cook the above till soft.

Coconut Oil –As reqd.

Onion – 1 (Sliced)

Dried Red Chilly – 4

Turmeric Powder- ¼ tsp

Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Meat Masala – 2 tsp

Curry Leaves – 3-4 sprigs

Heat oil in a pan, add Onions, sauté till pink. Add dry red chilies, curry leaves and all the powders. When done add the pressure cooked beef, and give good mash. Cover and cook on low flame for about 10 minutes. Add cooked tapioca and mix well till well combined.

Serve Hot.

 

 

Rose milk soda

Namak shamak namak shamak daal deta hai …

Who sings this song, no one else but the one and only fantastic Chef Harpal Singh Sokhi. The star of the Food Food show Turban Tadka he sings his way around, charming all of us. He is considered as Energy Chef Of India.

I am a huge fan of Food Food and Chef Sokhi is a particular favourite. I have tried many of his recipes with great success, this rose milk soda is no different.

The interesting thing here is that I detest milk, but it convinced even me to give it a shot. So if I tried it so should you.

IMG_3318

Ingredients

Cold Milk –  2 cups

Rose Syrup – 2 tblsp (use more or less depending on your taste)

Honey – 1 tblsp (to taste)

Cold Club Soda – 1 can

To Garnish

Cherry

Pistachio & Almonds – coarsley crushed

Method

In a blender blend together the cold milk, rose syrup and honey.

Take a serving glass and pour half full. Slowly top with club soda.

IMG_3317

Garnish with crushed nuts and cherry.

Enjoy.

 

Home made Apple Cider Vinegar

I have a treat for you my readers, as you read in the title it is home made Apple Cider Vinegar.

Surely we have all hears about the wonder drink that is Apple Cider Vinegar. The list of benefits make it a preferred addition to many health enthusiasts, but, it is not easily available everywhere and its sharp taste make it less than palatable. So here I have a recipe to make your own ACV. It is easy and inexpensive. All  you need is some apples, water, sugar and patience. You will get healthy, organic ACV that tastes great, believe me when I tell you drinking your own home made ACV is any day better than store bought ones.

I got the recipe from talesofakitchen.com

For your convenience here is the recipe

Ingredients

Apples – 3(core and peel included, no stem)

Raw sugar – 3 tsp

Filtered water to cover the apples and sugar

IMG_3810

Method

Wash and chop the apple. Place it in a wide mouthed jar. add the sugar and pour enough water to cover it. Give it a good stir. Cover the jar with a cheesecloth and secure it with a band. Place it in a warm dark place for 3 weeks.

Strain it and discard the apples, return the liquid to the jar and cover and keep for 4-6  weeks. Stir it once in a while.

When it reaches a level of acidity that is acceptable to you transfer to a bottle and use.

For the benefits of ACV read this.

See you soon.

Oats Payasam

Wishing all of you a very happy Onam.

This is the season of celebration.

Of Nostalgia, of food eaten, of cousins getting together, of payasam had by the vatfuls.

Today is a busy day so I will not linger for long. Here is a healthy payasam to celebrate the joy of Onam.

Ingredients

Oats Payasam

Oats Payasam

Jaggery – 200 grams

Water – 1/3 cup

Oats – 1 cup

Thick Coconut Milk – 1 cup

Thin Coconut Milk – 2 cups

Cardamom – 1/2 tsp

Ghee- 1 tsp

broken Cashew nut – 2 tblsp

Raisins – 1 tsp

IMG_4176

Method

Melt Jaggery in water. Cool the jaggery syrup and strain it.

Add oats to the jaggery syrup and cook till it becomes all dried up. Add thin coconut milk and bring it to a boil.

Add crushed cardamom.

Stir well.

Add thick coconut milk give it a good stir and take it off the heat.

Heat the ghee fry the broken cashew and raisins.

Add it to the payasam and serve hot.

P.S. Make sure the payasam is loose as it gets thick the more it sits.

Happy Onam too all of you.

Happy Onam

Happy Onam

anishathefoodie

I would like to wish all my dear readers a Very Happy Onam

Onam Sadya

This is not a picute of my Sadya.

This is a picture of my last year Onam Sadya.

IMG_1986

Meanwhile here are a few Onam dishes

Cabbage Thoran

Vazhchundum payar Thoran

Kerala style Chammanthi Podi

Vellarika Moru curry

Vazhaka Mezhukupuratti

Murangaka manga curry

Chembu Olarthiyathu

Chena Mezhukkupuratti

Chembu Parippu Varatharicha curry

once again

Ellavarkkum Ente Onamshasagal

View original post

Mutton Biryani – Chennai style

Here is a recipe from my friend Roja Meeran’s blog. She is an astounding lady, a poet, a great cook and an amateur dietician. What I love about this wonderful lady is she is so willing to help anybody. Always looking out for others, this is one special lady. Hats off to you Roja for being an amazing person. I truly consider it my good fortune that I have a friend such as you.

Here is the recipe for a delightful Chennai style biryani, complete with tomatoes and coconut milk. Tomatoes and coconut milk you ask me, indeed my friends. Try it out for it works.

30. Toss coriander leaves. Mix well and serve hot.

Recipe Modified from here.

Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

1. Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

Soak Jeeraga samba rice in water for about 1/2 hour.

2. Soak Jeeraga samba rice in water for about 1/2 hour.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Finely ground with a bit of water.

5. Finely ground with a bit of water.

Pressure cook  the mutton with a cup of water. Strain the mutton and keep it aside.

6.Pressure cook the mutton with a cup of water. Strain the mutton and keep it aside.

7. Keep the stock aside.

7. Keep the stock aside.

6. Heat oil and ghee.

8. Heat oil and ghee.

7. Add the whole masalas.

9. Add the whole masalas.

8. Add all the powders.

10. Add all the powders.

Slice 2 onions.

11. Slice 2 onions.

10. Toss sliced onions into the biryani pot.

12. Toss sliced onions into the biryani pot.

11. Sauté onions till brown. Add the  ground masala.

13. Sauté onions till brown. Add the ground masala.

12. Slice 2 tomatoes.

14. Slice 2 tomatoes.

13. Add tomatoes to the pot.

15. Add tomatoes to the pot.

Sauté till tomatoes are well mashed.

17. Add curd to the mix and mix well.

17. Add curd to the mix and mix well.

Add the mutton to the mixture and mix well.

18. Add the mutton to the mixture and mix well.

19. Add the stock, coconut milk, and water.

19. Add the stock, coconut milk, and water. Just remember including the curd the total level of water should be double the quantity of rice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

21. Five minute wait till the broth boils.

21. Five minute wait till the broth boils.

22. When the broth boils add the drained rice.

22. When the broth boils add the drained rice.

24. Cover and cook on low flame.

23. Cover and cook on low flame.

24. Cook for ten minutes.

24. Cook for ten minutes.

25. When the food is almost cooked transfer pan to oven (or out it on dum)

25. When the food is almost cooked transfer pan to oven (or out it on dum)

26. Cook for 30 minutes.

26. Cook for 30 minutes.

27. Bake @ 175 C

27. Bake @ 175 C

28. Let it cook.

28. Let it cook.

29. Thirty minutes later.

29. Thirty minutes later.

30. Toss coriander leaves. Mix well and serve hot.

30. Toss coriander leaves. Mix well and serve hot.

P.S I found it a little non spicy for me. So  just crank up the spice.