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.




Roasted Chicken with potatoes

A delicious and simple work night dinner. You can marinate the chicken before leaving to work or even the previous night. The rest is pretty simple.


Chicken – 2 whole (cleaned and with skin)

Marinade for Chicken

Chilly Powder – 6 tsp

Turmeric Powder – ½ tsp

Garam Masala – 3 tsp

Ginger Paste – 2 tsp

Garlic Paste – 2 tsp

Curd – 4 tblsp

Lemon juice – 2 (whole)

Fenugreek Leaves – 1 tsp (crushed)

Salt – To taste

Oil – As required

Onions- 2 (thinly sliced)

Potato – 2 (Wedges)

Oil for shallow frying



Make deep gashes on the chicken. Mix all the ingredients for the marinade and apply liberally onto the chicken. Keep aside for about 2 hours. Preheat oven to 220C for 10 minutes.

Take a deep kadai add a little oil, add the onions and sauté till pink. Add the whole chicken and brown it on both the sides.

Take a deep roasting pan. Add the chicken, onions and the oil. Toss in the potato wedges and cook for 45 minutes.

Remove the potatoes and onions from the roasting pan and spread on a baking tray and bake till crisp.

Just before serving broil Chicken until golden.


Serve with salad.


Potato Gratin

Creamy, cheesy French indulgence from Jamie Oliver.



Potatoes – 7-8 (medium sized)

Onions – 2

Olive oil – 2 tsp

Fresh cream – 100 ml

Parmesan cheese – to cover the surface






Cut the potato in wafer thin slices. Soak them in water. Parboil the potatoes in salted water, drain and keep aside.

Heat a oven and stove proof roasting tray, add oil, when hot tip in the onions. When pink add the stock cubes, sauté well. Add the potatoes and lightly toss. Add salt and pepper as per preference.

Flatten it on the tray. Pour in the cream and spread on the surface. Top with cheese. Broil @ 260 C till top is golden.

Broil in preheated oven @ 260 10251916_10152539900396779_2012176778113088253_n

C till top is golden brown.


Serve as a side dish with chicken or beef.

Fried Chicken Kababs

These Kababs are to die for, soft, succulent, pieces of non veg heaven. This recipe is from Ria’s Collection. Less talking not, so onto the recipe. I am copy pasting her recipe verbatim from her site for my convenience. But I really believe you guys must take a dekko at the original recipe here, if not for anything else at least to ogle her photos. Thanks Ria for the awesome recipe. This is a keeper.

4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste

1 kg chicken, with bones (I used a whole chicken)
Oil for deep frying

Method: In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour. Drain on paper towels and serve hot with a few lime wedges & onions rings.

I am repeating what I already said. This recipe is from Ria, copied VERBATIM. Original recipe is here


Egg Roast

On Friday I saw a post by my cousin, Liju Kishore chechi, with this beautiful looking egg roast, it was red, fiery and absolutely beautiful … I asked her for the recipe and she gave it to me. This is her mother Ponamma aunty’s recipe. I think there is something wonderful in the recipes our mother’s and aunties use … there is something of a wow factor … this one is sure a wow.

There are many awesome cooks in my family, maybe I can chronicle their recipes.. kinda something wonderful to pass on isn’t it. I already have a few family recipes here on my blog… my MIL special chicken curry , my Mom special fish curry  and Lucya Aunty special fish curry 

image (1)


Eggs – 2-3 Boiled and de-shelled. Keep it whole, do not cut into half

Onion – 2 finely sliced

Tomato – 2 finely chopped

Chilli powder – 2-3 tsp (depending on ur spice)

Ginger garlic paste – 1 tsp

Pepper powder – 1/2 tsp

Garam Masala – 1/2 tsp

Salt – as needed

Sugar – 1/2 tsp (Optional)

Mustard – 1 tsp

Curry Leaves

Oil (little extra than normal for sautéing)

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In a Kadai add oil, add mustard and curry leaves. Add onions and allow to sauté well till it becomes nice and dark brown (do not make it black). This will take time and take care not to burn the onions.

Add ginger garlic paste and sauté and add tomato and let it become mushy and soft. Add all the powders and saute nicely for 2-3 mins till raw smell goes.

Add salt, 1 cup water and allow to boil. Poke the boiled eggs with a fork and add to the masala and cover and cook for few mins or till all water evaporates and it becomes thick.

Add the sugar in the end and mix well.

It’s quite spicy, so watch out.

Till we meet again …

Jodhpuri Murg


Rajasthan, the mere word brings evocative images of a sea of desert, historic mehals, brightly dressed women carrying pots of water on their heads and walking across the landscape. Their awesome clothing, gorgeous flashing jewellery…. I have never been to Rajasthan, but it is on my list of places to go (my bucket list of places I want to see before I die).


So what if I am not able to go to Rajasthan, my food will take me there. Presenting Jodhpuri Murg. I got this recipe from a group I frequent in Facebook – KFG – Kannur Food Guide. Such inspiring posts and people. This recipe is from Vijesh Ram Mohan.


It is simple yet tasty, I hope you will all try it out.



Jodhpuri Chicken

Jodhpuri Chicken

Chicken – 1kg
Onion (chopped) – 5 medium
Ginger paste – 2tsp
Garlic paste – 2tsp
Tomatoes puree – 2
Beaten curd – 4 tbsp
Red chilly pwd – 2tsp
Coriander pwd – 4 tsp
Turmeric pwd – 1/2 tsp
Garam masala pwd – 1/2 tsp
Coriander leaves( chopped) – few
Salt – to taste
Cardamom – 3
Bay leaf – 1
Whole red chilly – 3
Whole pepper – 1/4 tsp

1. Wash chicken in water & pat dry.Keep it aside

2. Heat oil in a pan & add whole spices to it,allow them to crackle.

3. Add chopped onions & cook till they become golden in colour.

4. Add ginger & garlic paste,chilli pwd,turmeric,coriander pwd & salt.Cook on low fire for 5 min.

5. Add fresh tomato puree to the mix & cook till masala is done.

6. Heat some more oil seperately in a kadai & saute chicken with salt,1/4 tsp turmeric,1/2 -3/4 tsp of red chilli pwd.Cook chicken for few minutes.

7. Add masala gravy & beaten curd then cook the chicken on slow fire for 15 min or till it is done.

8. Add garam masala pwd & coriander leaves in the end & serve hot.

Jodhpuri Chicken

Jodhpuri Chicken


Jodhpuri Chicken

Jodhpuri Chicken


Chicken Chilly Fry

Today’s recipe is a yummy chicken dish…ladies and gentlemen a word of caution…this is not for the calorie conscious…diet shouldn’t figure anywhere here but yumm definitely does figure…this is from my favourite TV chef…Dr. Lekshmi Nair. I hope you will make this chicken fry and enjoy it with the rest of your family


Chicken – 1 ½ kg cut into bite sized pcs                 image

For Marination

Pepper – 2 tsp

Turmeric powder – ½ tsp

Chilly powder- 1 tsp

Salt – as required

Grind to make a coarse paste

Shallots – 8

Garlic cloves –10 cloves

Ginger –2 inch piece

Green Chillies – 10

For Masala

Onion – 2 sliced

Tomato – 4 sliced

Soya sauce – 1 ½ tblsp

Coriander leves – ½ cup

Curry leaves – as required

Pepper powder – 1 tsp



Marinate chicken with marination masala and keep aside for ½ an hour. Keep the ground masala ready.

Deep fry the sliced onions in hot oil till golden brown. Keep aside.

Add the chicken to the same hot oil. Cover and deep fry till golden brown and keep aside. Keep stirring at infrequent intervals.

Pour out the leftover oil leaving 2 tblsp oil. Add the crushed paste, a bit of curry leaves amd sauté till raw smell goes. Add the tomatoes and stir till fully mashed and oil separates. Add fried chicken, fried onions, soya sauce, 1 tsp pepper powder, coriander leaves and mix well. Keep on stove for another five minutes. Take off fire and garnish with leftover coriander leaves.

Yummy chicken chilly fry is ready….