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.




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


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



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.



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.

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

Coconut oil – 2 tsp
mustard seeds – 1 tsp
Jeera – 1/2 tsp
Red chillies – 2-3
Curry leaves – 1 sprig
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.

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.


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



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.


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 …

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….





Coconut Rice

Today’s recipe for you is a rice dish, one more among the many I have. It is surprising how many rice dishes I have on the blog considering I don’t like rice all that much…I hardly make rice these days perhaps once in a week…but coconut rice I love. I still remember the first time I had coconut rice. I was in my friend Nanditha’s house and her dad had prepared coconut rice for us… it was yumm. So simple and tasty with such light flavours. I still remember that rice, which is nothing short of remarkable as I had it when I was in school wayyy back in 2000, that tasty it was.

However the next time I had coconut rice was last year (2012). One fine day I overslept, what to do I needed to make lunch asap…we eat palakadan matta rice, which takes about one hour to cook, not to mention I had to make a curry and a side dish for it…as I sat and panicked suddenly I was reminded of the coconut rice…I went online, looked for the recipe and one hour later lunch was ready.

coconut rice


Rice – 1 cup (I used basmathi)

Salt – to taste

bay leaf – 1

Water – enough to cook the rice

Coconut oil – 2 tsp

Mustard Seeds – 1 tsp

Hing – 1 tsp

Cashew – a handful

Curry Leaves – 2 sprigs

Red Chilly – 3-4

Pre soaked and dry roasted Urad dal – 2 tsp (optional)

Coconut – 1/2 cup

coconut rice tava chicken and devil chutney3


Soak, wash and cook the rice till 90% cooked in salted water to which the bay leaf has been added. Drain and keep aside to cool.

Heat the coconut oil (or any other oil you prefer) add mustard seeds, when they crackle add the cashews and fry till they get a light brown. Add the curry leaves, torn red chillies and sauté till done. Add the hing, urad dal, coconut and give a brief stir for about a minute (make sure the colour doesn’t change). Add the cooled rice and give it a good stir. Done.

You can make your own different tempering ingredients as per your taste, I usually skip the dal as it is too much work. I substitute the red chilly for green chilly etc etc…it is a very flexible dish. You can eat it with a potato fry, chicken fry, or any other side you prefer.coconut rice tava chicken and devil chutney2

I have paired it in this picture with Devil’s chutney and tawa chicken.