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.

 

 

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Rose milk soda

Namak shamak namak shamak daal deta hai …

Who sings this song, no one else but the one and only fantastic Chef Harpal Singh Sokhi. The star of the Food Food show Turban Tadka he sings his way around, charming all of us. He is considered as Energy Chef Of India.

I am a huge fan of Food Food and Chef Sokhi is a particular favourite. I have tried many of his recipes with great success, this rose milk soda is no different.

The interesting thing here is that I detest milk, but it convinced even me to give it a shot. So if I tried it so should you.

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Ingredients

Cold Milk –  2 cups

Rose Syrup – 2 tblsp (use more or less depending on your taste)

Honey – 1 tblsp (to taste)

Cold Club Soda – 1 can

To Garnish

Cherry

Pistachio & Almonds – coarsley crushed

Method

In a blender blend together the cold milk, rose syrup and honey.

Take a serving glass and pour half full. Slowly top with club soda.

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Garnish with crushed nuts and cherry.

Enjoy.

 

Happy Onam

Happy Onam

anishathefoodie

I would like to wish all my dear readers a Very Happy Onam

Onam Sadya

This is not a picute of my Sadya.

This is a picture of my last year Onam Sadya.

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Meanwhile here are a few Onam dishes

Cabbage Thoran

Vazhchundum payar Thoran

Kerala style Chammanthi Podi

Vellarika Moru curry

Vazhaka Mezhukupuratti

Murangaka manga curry

Chembu Olarthiyathu

Chena Mezhukkupuratti

Chembu Parippu Varatharicha curry

once again

Ellavarkkum Ente Onamshasagal

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Peas and Pumpkin Soup

My first ever recipe with pumpkin and a direct copy from the wonderful Sanjeev Kappor’s website.   Original recipe found here.

Ingredients

Green Peas – 1 cup

Red pumpkin – 100 grams(peeled and diced)

Olive oil – 2 tbslsp

Vegetable stock –  2 1/2 cups (I used 2 chicken stock cubes)

Salt – to taste

Black pepper powder- to taste

Low fat Milk – 1/4 cup

Red capsicum 1 (roasted and puréed)

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Method

Heat 1 tbsp olive oil in a  pan, add green peas. Add 1 cup water and 1 chicken stock cube and cook.  Heat 1 tbsp in another pan and add the pumpkin and sauté. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes. Add nutmeg powder and 1 cup water and the second chicken stock cube to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup dish.

When thee pumpkin cooks, puree with stock. Pour both the soups into individual soup bowls from opposite sides. Place a blob of pureed red capsicum. Serve hot
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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 MURG

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
Oil
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

 

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.

Falafel Sandwich

Falafel always reminds me of the super hit series FRIENDS… in my opinion its the greatest sitcom…ever…In season 10 Rachel’s(Jennifer Aniston) sister mistakes Ross(David Schwimmer) for the guy selling falafel on the street … hence I always look at falafels and think of FRIENDS. So, what is a falafel…it is a deep fried, yummy, crunchy ball of ground chickpeas, coriander and other seasonings. It kinda like the Indian masala vada … kinda not really …

Anyways……… during my weekly grocery shopping sessions I saw frozen falafels … I thought why not and took it, I was expecting visitors during the week. I figured I could fry these up when they come home. They came home, we had a great time, and I totally forgot about the falafels … typical Anisha huh ….

It continued living in my freezer until it was time for my trip to India. While I was clearing out my refrigerator I saw the falafels and I decided to do something with it. My first instinct was to fry it up, but Binish and I are not really the evening tea with some snacks kinda people. A little of blog jumping later I decided to make a falafel sandwich. To go with it I made a simple tzatziki and a tahini dip… simple but yumm. So here is how I made the falafel sandwich… the recipes for the tzatziki and tahini will come up soon. If you don’t get frozen falafels where you live, or prefer not to but frozen food you can make it at home. This page should help you.  So here we are falafel sandwich … enjoy

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Ingredients

Pita Bread – 3

Falafels – 6 (I kept two falafels in 1 pita bread it was really filling)

Lettuce leaf – 3

Tomato – 1 (large) (sliced)

Onion-1 (sliced)

Tzatziki – as needed

Tahini Dip – as needed

Cut open the top of the pita bread to expose the pocket inside.

Layer the lettuce leaf, top with two tomato slices, then two onion slices, then a falafel on each onion – tomato slice, a tsp of tahini or tzatziki on top of each of the falafel and … eat it … how simple is simple.

For further explanation look at the picture.

Falafel Sandwich

Falafel Sandwich

I really hope you guys make this super easy, super tasty sandwich.

Till we meet again ciao…