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.

 

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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.

 

 

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

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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.

Pepper Chicken

This is one of my top chicken recipes. I have been making this for years and it has never yet let me down. It is pretty simple and fuss free but tastes great. So give this a shot and I am sure you will keep making this delicious pepper chicken.

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Ingredients

Chicken – 1 (cut into small pieces)

For the paste

Onion – 1

Ginger – 2″

Garlic – 6 – 10 (small ones)

Chilly powder – 2 tsp

Coriander powder- 2 tsp

Turmeric powder – 1 tsp

Salt – to taste

Pepper powder – 1 tblsp

Rest of the ingredients

Butter – 2 tblsp

Pepper powder – 1/2 tblsp

Cinnamon – 1 piece

Cloves – 2 – 3

Tomato – 2 (pureed)

Coriander leaves – to garnish

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Method

Clean the chicken and marinate with paste for an hour or two. Cook chicken in an extremely low flame for half an hour sprinkling water if necessary.

Take a frying pan add two tblsp butter. When it is hot add pepper, cinnamon, and cloves. When heated add tomato paste and sauté until water dries. Add the chicken and mix well and simmer for 5 – 10 mins. Sprinkle coriander leaves and serve hot.

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Enjoy.

Cabbage Thoran

Legend goes that I used to be very reluctant to eat cabbage, maybe it’s the smell, I don’t know ,I never used to eat cabbage. My mother tried her best to make me eat (I suppose), but I flat out refused to eat it, until my cousin happened to mention that cabbage thoran is cricketer Ajay Jadeja’s favourite dish. I was a huge Jadeja fan, and I didn’t need any other reason to start eating cabbage, after that I took to eating it like a duck to the water.

Of course, you don’t have to be a Jadeja fan to eat cabbage, like all vegetables even cabbage is chock a-block with nutrients and health benefits. It is presumed to be one of the healthiest vegetables in the world. You can read more about that here.

 

Now onto my recipe

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Cabbage – 1 shredded finely(this I hate)

Mustard seeds – 1 tsp

coconut oil – 2 tsp

red chillies – 2-3

curry leaves – 4-5

Salt – to taste

Turmeric Powder – a pinch

Coconut –  1 cup

Cumin Seeds – 1 tsp

Turmeric Powder – a pinch

Ginger – 1″ peice

Shallots – 2-3

Salt  – a pinch (remember we have already salted the cabbage)

Green Chillies – 2-3 (depending on how spicy your chillies are)

Curry leaves – 2

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Method

Heat coconut oil in a kadai, splutter mustard seeds, red chillies and curry leaves. Add the cabbage, salt, and turmeric. Cover and cook on low flame till it is half cooked (it will wilt and become practically half it’s volume). Toss well.

Pulse the coconut, cumin seeds, turmeric powder, ginger, shallots, salt, chillies and curry leaves, till it resembles dessicated coconut.

Make a well in the kadai and add the coconut to the cabbage. cover and cook for two minutes. After that remove the cover and give it a good mix.

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Tada…job done.

 

 

Vellarikka moru curry

Another Kerala special. What to make for lunch day after day is really something I break my head over, in times like that this is a perfect solution.
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Ingredients
Cucumber – 1 (sliced and diced)
Green chillies – 2 (slit)
Salt – to taste
Turmeric powder – 1/4 tsp
Water – enough to cover the cucumber
Curd – 2 cups

To grind
Coconut – 1 cup
Jeera – 1 tsp
Ginger – 2″ (chopped)
Curry leaves – 2-3
Green chillies – 2
salt – to taste
Turmeric powder – 1/4 tsp
Water – as required

Tadka
Coconut oil – 2 tsp
mustard seeds – 1 tsp
Jeera – 1/2 tsp
Red chillies – 2-3
Curry leaves – 1 sprig
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Method
Grind the coconut and other ingredients with a little water to make a paste.
In a pan add cucumber, green chillies, salt, turmeric powder and water, boil till the cucumber is almost cooked. Add the coconut paste to the cucumber stir well and cook for a couple of minutes. Add the curd and cook on simmer till is nice and thick. Make sure the curry is sour.
Do the tadka and pour over the curry.

Serve with rice.
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Vazhachundum- payar thoran

Hi guys am back after a month long vacation in India, I had a fantastic time. I met my niece for the first time and fell utterly in love with her, she is just about the cutest baby on Earth, of that I am convinced. One month flew without me knowing it. While it is good to be home, back in Qatar, with my husband, I miss my niece, so much … Tessa this giant kiss goes out to you… I love you so very much.

Today’s recipe is a healthy and simple one. It is made from Banana flower or vazhachundu along with red gram. A lunch time favourite and a staple at my home. Vazhachundu is an amazingly healthy vegetable and you can read more about its health benefits here . Cleaning it is a bit of trouble , to learn how to do that read this post.

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Now on to the recipe.

Vazhachundu – 1 (cleaned, chopped and soaked in watery buttermilk)

Red gram – 1 cup (soaked and pressure cooked)

Coconut – 1 cup

Cumin seeds – 1 tsp

Green chillies – 2 -3 (depending on your spice tolerance)

Garlic – 2 – 3 cloves

Curry leaves 2-3

Shallots – 4-5 (chopped)

Mustard Seeds – 1 tsp

Curry leaves – 1 sprig

Coconut oil – 2 tsp

Salt – to taste

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Method

Coarsely grind the coconut with cumin seeds, green chillies, garlic cloves and curry leaves.

Heat oil in a pan, add mustard seeds, Shallots, curry leaves and sauté well. Add the ground coconut and  sauté for a bit. Add the chundu, red gram, salt to the coconut , mix well and cover and cook till done (4-5 minutes).

Serve with rice.

Prawn Olarthiyathu

An age old prawn recipe which will keep everyone licking their plates clean. THis recipe is from K.M. Mathew’a book – Flavours from the spice coast.

Ingredients

Prawns – 1/2 kg

For the masala

Chilli powder – 1 tsp

Coriander Powder  –  1 tsp

Pepper powder – 1/8 tsp

Shallots – 10

Ginger – 2″

Garlic – 10 cloves

Kudampulli – 3 (soaked in water)

Curry Leaves -8 – 10

Water – 1/2 cup

Salt – to taste

Ginger – 1 tsp (julienned)

For the seasoning

Coconut oil – 2 tblsp

Mustard seeds – 1 tsp

Onions – 2 (thinly sliced)

Curry leaves

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Method

Make a paste with the chilly powder, Coriander powder, pepper powder, shallots, ginger and garlic. Marinate the prawns with the paste, add kodampulli, curry leaves, ginger, salt and water, cook till prawns are cooked and water has evaporated in an earthen pot.

Heat oil in a pan, Splutter mustard seeds, sliced onions and fry till brown. Add curry leaves, prawns and fry till nice and roasted.

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