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.

 

 

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.

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.

 

 

Idly Manchurian

I hate idly’s. Nothing anybody can do can change it. I don’t care if it’s the softest, whitest or whatever idly… I hate it. It’s nopt a dislike it is a hate… that’s how strongly I feel about idly. The only way I can eat idly is by cutting it into bite sized peices and drowning them in a giant bowl full of sambar topped with onions and extra coriander…that’s the only way i’ll eat idly…that was of course before I ate idly Manchurian. My boss brought a box of this really yummy looking food. He asked me to taste it and guess what it was … it was yummy and my guesses ranged from potato to bread. I was shocked when he said it was idly (this is after I had almost half the box). I was hooked. I decided to make idly just for this. And I did and I made idly Manchurian … awesome the idly Manchurian of course…  it is a lovely breakfast item; it also makes an awesome snack. It is a tasty twist to an old stale favourite. Idly Manchurian is easy to make and easier to eat.

Idly Manchurian

Idly Manchurian

Ingredients

Idly – 6 (cut into small bite sized peices)

APF (Maida) – 2 tblsp

Cornflour – 1 tblsp

Ginger Garlic paste – 1 tsp

Soya Sayce – 1 tblsp

Water – enough to make a thin batter

Onions – 1 (chopped)

Ginger – 1 tsp (Chopped)

Garlic – 1 tsp (chopped)

Capsicum  – 1 (Chopped)

Green Chillies – 3-4 (slit)

Tomato Sauce – 2 tblsp

Soya Sauce – 1 tsp

Vinegar – ½ tsp

Oil – for deep frying

Coriander leaves / Spring Onions (for garnishing)

Water

Method

Prepare a batter with cornflour, APF, ginger garlic paste, soya sauce and water. Add the idly to the batter and when the batter coats the idly well deep fry till golden brown and keep aside.

In a kadai heat a tsp of oil, add onions, when slightly pink add the ginger, garlic, green chillies and sauté well. Add the capsicum and toss till cooked for a few mintutes. Add the tomato sauce, soya sauce, and vinegar and mix well. Add a few tblsp of water and add the fried idly’s to the sauce and toss around till the sauce coats the idly. Garnish with coriander leaves or spring onions. 

Idly Manchurian

Idly Manchurian

Taro root lentil curry a.k.a Chembu parippu varatharicha curry

My first post for 2014 will be a vegetarian curry perfect for rice. One of the greatest headache I experience is deciding what curry to make to have with rice. Sid dish not a problem, but curry to pour ..a little more tricky. I mean how many days in a weak can I make buttermilk curry or dal curry …one does need variation right..so that is when this come in…

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Ingredients

Masoor Dal – 1/2 kg

Taro root (chembu) – 100 grams

Tamaring – lemon sized

Salt –  to taste

Masala  Paste

Ghee – 1 tsp

Red chillies – 5

Coriander seeds – 2 tsp

grated coconut – 1 tblsp

sesame seeds – 1 tsp

Pepper corns – 1/2 tsp

Tadka

Ghee-  1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Asafoetida powder – 1/4 tsp

Red chillies – 2

Curry leaves –  1 sprig

Method

Soak the tamarind in 1 cup water for 10 minutes. Extract juice and discard the pulp. Pressure cook dal and washed taro root for two wistles. Remove Taro root after pressure has gone down, peel, and slice into fingers. Mash the dal to a smooth consistency.

Heat ghee in a kadai and add the ingerdients of the masala paste and fry over low heat till fragrant. Grind to paste using as little water as possible.

To the same frying pan add the tamarind water, turmeric powder, and salt and bring to boil. After it comes to a boil simmer and let it cook for about 10 minutes so the raw smell of tamarind may go.  Add the dal, taro root and masala paste and simmer for about 5 mins till thick.

For the tadka heat ghee in a pan add the tadka ingreients and wait till it splutters itself out. Add the tadka to the curry. Serve hot with rice.

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Not too bad huh …easy right. With a little pre – preparation it can be a downright fast meal.

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

Ingredients

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

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Method

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….

 

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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

Ingredients

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

Method

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.

Enjoy.