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.



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


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.




Home made Pizza

Looong time no see huh. I know, I got busy … seriously … I started working. Joblessness was losing its appeal… I now am a teacher at an Indian School in Doha. Exciting isn’t it. I am super excited. I teach tiny tots (I graders actually) and I am having the time of my life. They are so cute, and full of energy. Did I mention full of energy … oh God running after them I come home like a zombie … drained of energy. Hardly have the time energy to type anything. But today at the start of my Eid holidays I am high people … High on life J

Obviously because I started working my cooking has come down. Cooking seems to be a monumental task to me. Something I have to do as opposed to something I used to want to do. Days when I have absolutely no energy I quickly turn to this super easy, quick, and utterly tasty dish … It is my version of Pizza. The base not homemade … the ingredients not homemade … but the flavor still amazing. Its something for those nights when the mere thought of cooking sends a chill down your spine.

Home made Pizza


Pizza Base –2 (or) Pita bread

Tomato Ketchup – 4 tblsp (I use2 tblsp per pizza you may of course increase or decrease it as per your taste)

Garlic –  2 cloves

Italian seasoning – 1 tblsp (again this is a as much or as little as you want scenario)

Cheese – ½ cup ( I hate repeating myself but this again is according to your discretion

And the best part the topping.  Again this is your choice. I have at different times used different items

Chicken breast – 1 ( marinated with salt and pepper and baked or pan roasted and shredded)

Minced Beef

Paneer Tikka




Baby Corn



Onions  etc etc you get the idea right .

Salt & Pepper – to taste

Ready for the oven


Heat 1 tblsp butter in a pan and add garlic and sauté the toppings of your choice till done. Add salt, pepper and Italian seasoning.

Preheat the oven  to 200 C. Take a pizza base (or pita bread)  apply a thin layer of tomato ketchup. Sprinkle the desired toppings. Top with grated cheese. Bake until the cheese bubbles.

In the oven

Easy Peasy naa

Enjoy your hot, tasty, and personalized pizza

Ready to eat

Try this at home I am sure everyone will love it

Eid Mubarrak

Till we meet again



Inspiration comes from the darndest places. I was watching reruns of the sitcom Full House and in the episode titled The Last Dance. Jessie’s (John Stamos the cutiest pie) grandfather,  fondly called Papouli  comes from Greece and he makes Mousakka for them. The dish looked lovely. I paused the video and did a google search and found a seriously easy recipe with all the required ingredients at home with me. What are the chances of that happening. I took out all the ingredients and made it before you could say Papouli’s Mousakka.

That night for dinner we had this easy to make, slightly unhealthy, but totally tasty Mousakka. My husband dug into it even before I finished setting the table; hence my pictures are of half eaten Mousakka.

My Half Eaten Mousakka

Also I don’t have a baking dish so I used my cake pan so it was a little lacking in depth. The next time I make this, or when you make mousakka I suggest you use a vessel of a smaller diameter to give the depth to your mousakka.

Here is the recipe with slight changes to suit my husband’s very Indian palate.

On the cooling Rack

Ingredients  (Serves 3)

1 Large eggplant, thinly sliced

¼ cup (60ml) olive oil

½ kg lamb mince (I used beef)

1  onion, chopped

2 tsp allspice (I used Eastern Meat Masala)

2  large tomatoes, chopped

½ cup water

¼  cup chopped parsley

50g butter

2  tbs Maida or wheat flour

1/2 cups milk

pinch of nutmeg

1  egg

1 ½  cup (40g) grated cheddar


Preheat oven to 180°C.

Fry the eggplant in olive oil till golden brown. Remove the eggplant and sauté the chopped onion and the mince.   Add 1 tsp allspice or meat masala or even garam masala, the tomatoes and 1/2 cup water. Simmer for 20-30 minutes. Stir in 1/4 cup chopped parsley.

Grease your baking pan and line the bottom with egg plant. Top with the mince and add the egg plant in the final layer.

Melt the butter in a pan. Stir in 2 tbs APF or Wheat Flour. Whisk in 1 1/2 cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over dishes and sprinkle 1/2 cup (40g) grated cheddar. Bake for 20-30 minutes  till the top has a beautiful brown crust.

This is great to have with some salad.

Bon Appetit or as the Greeks say it Kalí óreksi!


Beef Olarthiyathu

Have I told you guys I love beef? I am sure I have mentioned it more than a few times. While I love beef in all forms, my favourite is beef olarthiyathu. That is beef cooked with masala and sautéed in coconut oil along with coconut pieces, and curry leaves till dark brown. It is my friends my absolutely favouritest dish in the entire world. It is also something I just cannot resist no matter what. Though I have made this dish many times after I started this blog {and before it as well}, somehow I have never posted it on my blog. Well better late than never they say. This is my specialty, one of the dishes that made my husband fall head over heels in love with my cooking {if I may say so myself}. The recipe is pretty easy {except for the part involving making thenga kothu and the long patient wait while sautéing the beef}, But ladies and gentlemen … boys and girls … It is soooo worth it. Hey I’m just not telling it myself. All my husband’s friends think so too. His friend Christy said, “No one makes beef like an achayathi”, {achayathi of course refers to Syrian Christian women from Kottayam, Kerala}. Yes, I know this compliment doesn’t mention  me directly but hey I make 2 – 21/2 kilos beef every time for a gathering of 6 – 7 people and there never, let me repeat NEVER , any leftovers {the reason this dish had not featured on my blog till now}, and action my dear readers, always speak louder than words.

Beef Olarthiyathu

So here is my recipe for Beef olarthiyathu, except it’s not mine recipe it is the darling of many veetammas {home makers}, and aspiring malayalee cookers err cooks, it is none other than world famous in the malyalee community … Dr. Lekshmi Nair. Here goes the recipe.

Beef – ½ kg

Ginger – 3 tblsp chopped

Garlic – 10 pieces chopped

Curry leaves – as much as you care to have

Coconut – as much as you care to have cut into small pieces {I didn’t have any this time I skipped it but you guys must try it}

Curd – 1 – 2 tblsp

Shallots – 1 cup sliced

Salt – as required

Coconut oil – as much as you dare to use


Coriander powder – 1 ½ tblsp

Chilly powder – 2 tblsp

Pepper powder – ¾ tsp {you can add more if you want to}

Saunf – 1 tblsp

Turmeric powder – ½ tsp

Bay leaf – 1

Patta – 1

Cinnamon – 2

Elaka – 2

Star anise – 1

Take a cooker pour a little oil and sauté the coconut pieces. Remove from fire. To the same oil add ginger, garlic, shallots and sauté well. Add the masala and mix till integrated with the onions. Add beef and cook for a couple of minutes. Add the coconut and sauté well. Add curd, curry leaves and pressure cook till done.

Take a non stick pan {trust me it helps}, pour oil and add mustard seeds and curry leaves {here I add some dry chilly flakes but that’s totally optional}, add the cooked beef and sauté till it turns brown {this is a time consuming process but trust me slow and steady wins the race}.

In the making


My husband is a total sweetheart he did the sautéing for me. Here is a picture of my husband hard at work.

Chef's assistant

TH Hard at work

So readers I hope you will try this recipe. Trust me this is a winner and a keeper. Enjoy

Last look

Beef Biriyani

I love beef. I eat it anyway I get it Roasted, Fried, as cutlets, curry, etc etc but as Biriyani it is a recent discovery for me. I love Biriyani’s my husband doesn’t as despite popular taste my husband doesn’t like ghee godddddddddddd doesn’t like ghee how can anybody not like it its smell its taste ………  okay am digressing. To come back to the point I decided to make Biriyani without ghee and Lulu was having fresh beef from India I just could not say no. So despite my misgivings of how it will taste I made Beef Biriyani without ghee … in olive oil… it was nice (as if there was any doubt). So here it goes simple but surely tasty beef Biriyani from one foodie to many others.

Fresh from the oven


Beef – 1 kg

Basmati Rice – 1 kg (soak and fry rice in 1 tblsp oil till dry )

Onion – 5 sliced

Tomato – 3 sliced

Ginger – 1” piece

Garlic – 3-4 cloves

Green Chillies – 10 -12

Cashew– 1 handful soaked in hot water (my hands are pretty small so to put a number to it I would say 8 – 10)

Coriander leaves and Mint leaves – ½ bunch each (chopped)

Turmeric Powder – 1 tsp

Masala Powder – 3 + 1 tblsp

Curd – 1 cup

Salt – To taste

Olive oil/ ghee – as needed

Milk – ¼ cup

Turmeric Powder – ¼ tsp

For the Masala

Cinnamon – 1 big stick
Cardamom – 3
Cloves – 4
Nutmeg – quarter
Fennel seed – half tsp
Cumin seed – half tsp
Shahjeera – half tsp
Mace – 3

Dry roast the above ingredients and grind them to a fine powder. Store it in an airtight container.

(Recipe from here)

Slightly mixed


Marinate beef in curd, turmeric powder, salt, and biriyani Masala. Pressure cook the beef without adding much water as the beef will let out water while cooking.

Grind ginger, garlic and green chillies to a paste consistency. Grind cashew with a little water to a paste.

Cook rice in salted water with 1 bay leaf.

Heat oil in a deep pan and fry onions and tomatoes sauté it. Add the paste along with the chopped leaves. Add the biriyani Masala and cooked beef.

When the beef is ready take a deep pan and layer the beef and the rice in alternate layers. Make a mixture of the milk and turmeric powder and pour over the rice.

Place the pan in the oven cover it with a lid or aluminium foil and bake it at 200 C for 10 minutes.

Lovely flavourful Beef Biriyani is ready. Enjoyyyyyyyyyyyyy

Ready to eat

P.S of course you can use chicken or mutton or even vegetables instead of beef. Just skip the pressure cooker and cook it along with the Masala on a stove top.