Kappa Biriyani - My ultimate comfort food

Tapioca/Cassava /yuca Biryani

What is your  definition of comfort food??? For me its something that i would be willing to eat at anytime of the day , something that has the power of igniting those memories we treasure, to make a trip down the memory lane, and something so tasty that you can never grow to hate it..Taste and the memories makes Kappa biryani, a true relish with spicy meat mixture, the most comfy food for me till today!!!! 

Back home ,it was compulsary for us the catholic people to attend the sunday catechism class, till 10th grade.You need that certificate even to get married you know :).it was those classes i hated the most then primarly because of the fact that it goes upto 1 o' clock every sunday!!!!! the day that my mom makes Kappa biryani . sigh!!! can you imagine the kind of frustration that goes through my mind..i will be always glancing at my watch for the needle to touch the point , for the bell to ring and run home...So much for a  poor craving soul... As soon as i take the turn to my house, the flavor attacks my nostrils and my tummy will kick me to run fast . 

"Dad lets eat " is the calling bell for my arrival those days...

When I give a retrospective glance to the days behind...when my  nostalgia is at the highest point, i try to make this recipe on sundays atleast to get that  aroma and cherish those days....In a nutshell , kappa biryani is our sunday brunch now a days..( Sundays are so nostalgic now ). i make it before going to church for 12.00 pm mass and will be back by 1.00 pm which makes the scene perfect to recreate some  good old feelings..

Ingredients:-

Kappa/Tapioca - 1 kg

Turmeric powder - 1/2 tsp

Salt to taste

Small onion - 2

Chopped green chiles - 2

For the Meat curry

Meat ( Beef , Pork ,lamb or chicken)- 1/2 kg

Chopped onion - 2

Chopped tomato - 1(optional)

Coriander powder - 2 tsp

Chili powder - 1 1/2 tsp

Crushed ginger and garlic - 2 tsp

Crushed star anise , black peppercorns and Cardamom - 1 tsp

Garam masala - 1/2 tsp

Salt to taste

For Garnishing

Curry leaves

Red chiles

Raisins- 2 tsp

Chopped onion - 1 small

Mustard seeds

Method 

Wash , clean and cut kappa into small pieces. Cook it in a heavy bottomed vessel by adding turmeric powder, salt and enough water to cover it .When it is done drain and add crushed small onions and green chiles.mix it well using a heavy spoon.

To make the meat mixture :- Marinate the meat pieces with chili, coriander, all crushed masalas and ginger and garlic and salt. Pressure cook it for 3-4 whistles by adding no water or if you want add 1/2 cup water.( depends on the meat you are using, if it is chicken 1-2 whistle is good, but beef , pork or lamb needs more time to cook).

Heat oil in a pan and chopped onions. saute for 8-10 minutes and add chopped tomato and fry it for another3 minutes. Add the cooked meat , along with the liquid if you have any and mix it well.Add garam masala..let it stand on a medium flame for another 10-12 minutes for the gravy to run dry or thick.Add this meat mixture to the prepared kappa and combine it well, so that the meat mixture gets mixed well with the Kappa.

Heat oil in a pan and add mustard seeds. when they pop up add curry leaves, red chiles, raisins and chopped onions.fry till golden and pour over the Kappa Biriyani. and Serve warm

Cheers!!!!

Read more...

Kovakka Mezhukkupuratty (Tindora /Ivy gourd Fry)

Kovakka wasn't a favourite veg of mine while growing up , mainly due to the fact that no matter it was summer or monsoon , it  sure did occupy a place in the dinner table always. [I believed there were only two seasons summer and monsoon ,( choodum mazhayum), until i came to my senses later in life] Most of the  households in my place had a backyard vegetable garden , where Kovakka/ivygourd was
an evergreen item .  The only thing i liked about it was the  shade they offer , we children used to play underneath :). But  when we move away from the comforts of our home, we miss a lot of things that we take for granted before....and this recipe is one of that kind :)...

Ingredients:-

Kovakka/Tindoora - 250 gms

Onion chopped - 1

Crushed garlic - 2 cloves

Chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Curry Leaves

Mustard seeds

Salt to taste

Oil

Method :-

Clean and Slice Kovakka/tindora lengthwise . Heat oil in a pan and add mustard seeds .
When they pop up add chopped onion and curry leaves and saute till they are soft 4-5  minutes.
Add crushed garlic and fry it again for 2-3 minutes.Add chili powder and turmeric powder and combine it well. Slide in the tindoora pieces and toss it well so that it get mixed with the masala.
Sprinkle 3-4 tspns of water and cook it covered till they are soft . Uncover it, and  let it stand on a medium flame till it get fried .take care not to burn it by stirring occasionally.!!!
Serve warm !!
Cheers!!

Read more...

Chicken Drumstick curry

What is it with the chicken drumsticks that everybody loves it so much?I myself was a great fan of this during my childhood and whenever my mom makes her preparation in kitchen for a chicken curry , i claim those  two legs to be mine :). Back in those days in  India , you dint have the option of buying only the pieces you want like we do now , instead you buy a full chicken  from your local butcher and then you cut them into pieces of desired sizes. So your chicken will have only two leg pieces, which makes the stage for all sound and fury among the siblings. Last day i was talking to my little cousins (7 and 5) they were fighting over the same and it reminded me of "chicken leg wars" with my own brother which made me to "Cook up" this curry. I had some left over dough from the previous days Idiyappam and made some steamed rice dumplings to go with this curry!!! The combo was finger licking good!!!!

Ingredients:-
Chicken drumsticks - 4
Onion chopped - 2
Tomato chopped - 1
Garlic - 3 cloves
Green chilies - 1
Cardamom - 3
Star anise - 2
Crushed peppercorns - 1/2 tsp
Cumin  seeds- 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Lime juice - 1 tsp
Mint Leaves chopped - 1/4 cup
Salt to taste
Oil

Clean and make a few slits on the chicken drumsticks, and pat dry.
Crush garlic and green chilies in a mortar and pestle or coffee grinder.
Crush cardamom and star anise and set aside.
Heat oil in a pan and add cumin seeds, and Chopped  onion, saute till they turn brown for 8-10 minutes.
Add crushed ginger , green chiles and chopped tomato and continue frying for another 3 minutes.
Add Chili , coriander and turmeric powders and fry for a minute.
Pour 1.5 cup water, salt and pepper and chicken pieces.
Cook it covered on a medium flame  for 20-25 minutes or till the pieces are tender.(add more water if you want)
Remove the lid, add lime juice ,chopped mint leaves , crushed cardamom and star anise and let it stand on a low flame for 3-4 minutes
and remove
Serve warm!!!

Read more...

Kerala style Kothu Parotta ( Egg version)

For something appetising for a lovely evening , look no further than this awesome Kothu parotta,  which can be made in a jiffy!!!! I made this with store bought Kerala parotta, and it will take just 10-15 minutes to mix and make it. 

It is one of the popular street foods in Tamil nadu  and in Kerala we  used to get it only in good restaurants.It was a regular snack in my home, back in school days, and my mom usually make it with left over beef or chicken . NJoy it over a cup of coffee!!!!! 

Hot coffee and spicy kothu parotta will no doubt tickle your taste buds.

Recipe for kerala thattukada style kothu parotta/ roti

Ingredients:-
 Kerala Parotta(store bought) - 3 ( or use frozen kothu roti)
Egg - 2 (optional)
Onion finely chopped - 1
Tomato  finely chopped - 1(optional)
Ginger chopped - 1 tsp
Chili powder - 1/2 tsp
Turmeric powder - a pinch
Garam masala - a generous pinch
lime juice - 1 tsp
Salt to taste
Butter or Oil
Curry leaves

Method

Cut or tear the parotta into small pieces.( if you are using frozen paraotta, microwave it for 30 seconds

to a minute and then tear it) . Beat egg lightly with a pinch of salt.

Heat butter or oil in a pan and add lightly beaten egg and scramble it well.when it is done transfer that

 to a plate.

Heat some more butter in the same pan and add curry leaves and chopped onion.saute till they are soft

6-8 minutes.

Add chopped ginger and tomato and saute well for another 5-6 minutes or till the tomato is well sauteed.

Add chili powder,turmeric powder and garam masala and combine well. Add the

scrambled eggs and toss it well with the masala. Add the parotta pieces and mix it well.

Add juice of lime and cook it for 4-5 minutes, stirring occasionally.

Remove from fire and serve warm!!!

Cheers!!!!

Read more...

Kerala style Egg and Potato Curry

Gravies are often the star of any meals and having a good creamy gravy can make your meal a 

great one.

This egg n potato curry makes such an awesome gravy with the flavors of both egg n potato and all the spices in it. This is a very easy recipe which goes well with Appam , chapati or even rice.

Its an instant hit in my nest, especially on a very lazy day :) Njoy it !!!!

Recipe for kerala Egg -potato curry - Nadan Mutta -urulakizhangu charu 
Serves - 2-3
Total cooking time - 40 minutes
Ingredients:-
Hard Boiled Eggs - 4
Potato - 2 medium
Oil - 2 tablespoon
Cumin seeds

Bay Leaves - 1

Curry leaves

Onion chopped - 2
Bowl 1 To crush 
Garlic - 3-4 cloves
Ginger - an inch piece
Green chili - 3-4
Bowl 2 
Coriander powder - 1.5 tsp
Red chili powder - 1/4 to 1/2 tsp
Turmeric powder - 1/4 to 1/2 tsp


Garam Masala - 1/2 tsp
Cardamom crushed - 3
Crushed Black pepper - 1/2 tea spoon
Juice of lemon - 1/2 tsp
Cilantro
Thin coconut milk - 1 cup ( optional)

Method
Clean , peel and cube potatoes.Put it in a bowl with cold water so that it  wont change the color.
Heat oil in a pan and add cumin seeds.Toss it for a couple of seconds and then add bay leaves and curry leaves.
Add Chopped onion and saute till they turn golden brown , for 8-10 minutes.
Crush all the ingredients in Bowl 1 , add to the pan and  saute till the raw smell disappears.
Sprinkle some water in between to prevent it from sticking to the bottom of the pan.
Make a paste with coriander, chilli and turmeric powders by adding 2 tspns of water
and stir in to the pan.
Saute for 1-2 minutes and then add cubed potatoes and salt to taste.
Combine well, so that the masala gets mixed well with the potatoes.
Add 1 cup thin coconut milk and 1/2 cups of water and cook it covered till the potatoes are tender, about 10-12 minutes
Uncover and add crushed cardamoms , black pepper and garam masala.
Cut the hard boiled eggs into half and slide into the pan.Mix well and
let it stand on medium flame for 4-5 minutes
(add more water or coconut milk  if you want more gravy, and bring to boil)
Remove , Sprinkle juice of lemon and garnish with Cilantro.Serve warm

Cheers!!!!

Read more...

Fish Peralen

Ingredients:-
Fish - 500gms
Onion thinly sliced - 3
Coriander powder - 1 tsp
Red chili powder - 3/4 tsp
Chili flakes - 1/2 tsp
Turmeric powder - 1/4 tsp
Roasted coriander seeds - 1 tsp
Mustard seeds - 1/ 2 tsp
Fenugreek seeds - 1/4 tsp
Tamarind pulp - 1 1/4 tsp
Curry Leaves
Salt

Method

• Make a paste with chili, coriander and turmeric powder by adding a little water.
• Dissolve Tamarind pulp in 1/4 cup water and keep aside.
• Heat Oil in a pan and add mustard, coriander and fenugreek seeds.
• When they pop up add Onion and saute for 7-8 minutes.
• Add the coriander-chili paste, red chili flakes and saute for another 3 minutes on low fire.
• Add the fish pieces and saute again carefully without breaking the fish pieces.
• Add tamarind water , salt, and 1/4 cup water.cook it covered , till it is done.
• Uncover it and let it stand on a low flame till the gravy thickens.
• Add curry leaves and remove.
• Serve warm!!

Cheers!!!
Recipe courtesy :- Mrs K. M. Mathew

Read more...

Chakka Vevichathu/Kuzhachathu

Jackfruit with coconut-spice  paste

Ingredients:-
Chakka chula/Jackfruit flesh - 500 gms
Grated coocnut - 1 cup
Turmeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chilli - 2-3
Garlic - 3 cloves
Mustard seeds - 1/2 tsp
Oil
Curry leaves
red chilli - 1
Salt to taste

Method
Cook cleaned chakkachula/jackfruit flesh with 2 cups of water and salt to taste, until it is done,
for 15-20 minutes
Meanwhile Grind grated coconut , turmeric powder , cumin seeds, green chilli and garlic to a
coarse paste, by adding very little water.
Combine the coconut paste with the cooked jackfruit and mix it well using a big spoon.Add more
salt if needed
Heat oil in a pan and add mustard seeds. when they pop up add dried red chillies and curry leaves
and pour it over the jackfruit-coconut mix.Serve warm!!!!

Cheers!!!

Read more...

Canned Tuna ( Thoran ) Stir fry with coconut

Ingredients:-

Oil
Mustard seeds
Curry leaves

Canned Tuna - 1  can

Grated coconut - 1/4 cup

Onion chopped - 1 small

Green chili chopped - 3-4

Ginger chopped - a small piece

Tomato chopped - 1( optional)

Turmeric powder - 1/4 tsp

Salt to taste
Crushed black pepper - a pinch ( optional)
Method

Drain canned Tuna and set aside.Heat oil in a pan and add mustard seeds, when they pop up add

curry leaves and chopped onion,ginger and green chili..Saute for 4-5 minutes and then add chopped tomato , saute for a  minutes or till the tomatoes are soft.

Lightly crush grated coconut with turmeric powder

Add tuna and coconut mix  combine well. Keep everything to the centre of the pan, sprinkle 2-3 tablespoons of water and cook on a medium flame for 5-6 minutes.Remove the lid add crushed black pepper and saute for 2-3 minutes or till it is dry and remove. Serve Warm.

HappY cooking

Sarah !

Read more...