Nadan Kappa + Beef Curry( Kappayum Erachiyum)

Nadan Kappa + Beef Curry (Kappayum Erachiyum) 

Recipe for Nadan Kappa Vevichathu

Serves - 2-3

Total cooking time - 30 minutes

Ingredients:-

Kappa/Tapioca - 1 kg

Salt to taste

Bowl 1

Grated coconut - 1/2 cup

Turmeric powder- 1/4 tsp

Shallots - 1

Garlic - 1 clove

Green chiles  - 4

Cumin seeds - a large pinch

Curry leaves - 3

Salt to taste

Method :-
Clean and cut the kappa into small pieces. Cook it with and salt, for 20 minutes or until it is well cooked. Drain and set aside.

Grind all in bowl 1 to a coarse paste . Combine the coconut mix with kappa using the back of a wooden spoon and mix well.Drizzle a spoon of coconut oil too.

Recipe for Simple Kerala Beef curry

For the marinade 

Beef - 1 kg 

Chili powder - 1 tea spoon

Meat masala - 1 tea spoon

Turmeric powder - 1/4 tea spoon

Ginger garlic paste - 1 tea spoon

Salt to taste

Vinegar or lemon juice - 1 tea spoon

For the Gravy

Onions chopped - 2

Curry leaves - lots

Lightly crushed 3 cardamom , 3 cloves and 1 star anise

Tomato chopped - 1(optional)

Coconut cuts - 1/4 cup

Chili powder - 1  tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Salt to taste

Bowl 1

Green chili - 3

Ginger - a small piece

Garlic - 4-5 cloves

Black Pepper corns - 1 tea spoon

Fennel seeds - 1/4 tea spoon

Method:-

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tablespoons of water.

Heat oil in a pan and add crushed spices and curry leaves,add the coconut cuts and fry it 4-5 minutes. 

Stir in the chopped onions and saute for 5-6 minutes, or until soft.

Crush all in Bowl 1 in the small jar of mixie or coffee grinder and add to the pan , saute till the raw smell disappears. Add tomatoes and saute for couple of minutes. Add chili powder,coriander powder , fry for a minute , followed by the cooked beef and liquid if any, garam masala and salt to taste.( add 1/2 to 1 cup of hot water or coconut milk , if you need more gravy )Simmer for 10-15 minutes, remove from heat and serve warm.

(Source: Sarah, Vazhayila)

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Nadan Kappa Biriyani

Nadan Kappa Biryani 

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!!!!

(Source: Sarah, Vazhayila))

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Chemmeen Achar - Kerala Style Prawns Pickle

Kerala Konju / Chemmeen Achar

(dry version with optional sun dried method)

Bowl 1 ( marinate and sun dry)

Shrimp / Chemmeen - 1/2 kg ( fresh or cooked)
Kashmiri red chili powder - 1 tea spoon
Turmeric powder - a large pinch
Salt to taste
Oil for frying

Bowl 2

(Kashmiri )Red chili powder - 2 tea spoon ( use as per your heat level)
Turmeric powder - 1/4 tea spoon
Vinegar - 2 table spoon
Crushed pepper - 1/4 tea spoon ( optional)

Bowl 3

Mustard seeds - 1 tea spoon
Fenugreek seeds - 1/2 tea spoon or powder - 1/4 tea spoon
Garlic sliced - 8-10 cloves
Ginger sliced - 2 tea spoon
Green chili sliced - 1 or 2
Curry leaves - 2-3 strings
Hing / kaayam - a large pinch
Vinegar - 2 table spoon( optional)
Nalenna /Gingelly oil - 2 or 3 table spoon
Salt to taste

Directions:-

If using fresh shrimp , clean , devein it and wash it thoroughly. I used frozen cooked salad shrimp , so i just thawed it overnight in the fridge .

Marinate it with all other ingredients in Bowl 1 , arrange it on a tray or cookie sheet and leave it open in the sun for a day or two. I keep it from 10.00 am to 4.00 pm for nearly 2 days . Every evening take it inside ,leave it on your counter top , covered or uncovered.

So if you don't wanna wait till then , marinate the shrimp , keep it for some time and the fry it. ( See notes @ the end to see other options)

When your ready to make it , fry the shrimp in oil. You can either deep fry or shallow fry it.But i prefer deep frying for this. Drain on paper towels. Set aside

Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary.

Heat some oil from the fried shrimp pan , or you can use nalenna / sesame oil for this step.

Add mustard seeds ,when they splutter add fenugreek seeds. ( if using fenugreek powder use at the end of cooking)

Slide in chopped ginger, garlic,green chiles and curry leaves and fry for 3-4 minutes on medium flame till the raw smell disappears . Add the Bowl 2 - chili paste and mix well. Sprinkle 1/4 cup water and bring to boil.....

Stir in the fried Prawns and combine well , Saute for 3-4 minutes, till it is heated through ( add fenugreek powder if you are using it now ) Give a salt check . Switch off the flame . Let it cool.

When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well.

Leave it on the stove top for a day and then transfer it into glass jars.

Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated .



Notes :-

I use the smallest salad shrimp available and if you are using big shrimp , cut it into small pieces.
To expedite the process you can bake the marinated shrimp , till it is dry or even it is brown and fried and omit the sun drying and frying part.
I am not so sure about the life span of this pickle , since it wont even last for a week in my nest
If you are gonna use it up within 2-3 days , you can substitute lemon juice for vinegar.
This recipe is a dry version and if you want a bit gravy with it add more water and vinegar.
Always take pickle with clean spoons.

(Source: Sarah, Vazhayila)

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Netholi / Podimeen Varuthathu - Kerala Style Anchovy Dry Fry

Kerala Style Netholi / Podimeen / Anchovy Fry

Serves - 4

Total cooking time - 40 minutes for cleaning and marinating and 15 minutes to fry

Ingredients:-

Netholi/ Kozhuva/Anchovy - 1/2 kg

Juice of 1 lemon 

Salt 

Bowl 1

Kashmiri Red chilli powder - 1 to 1.5 tablespoon ( use as per your heat level)

Turmeric powder - 1/4 to 1/2 tea spoon

Ginger - a small piece

Garlic - 3-4 cloves

Black peppercorns - 1/2 tea spoon

Salt to taste

Bowl 2

Curry leaves

Oil as needed for frying

Directions:-

Clean and wash the fish several times.( remove the head, tail and all inside if it is not already cleaned) Marinate it with lemon juice and salt and keep it for 5 minutes.

This helps to get rid of the smell.Wash well and keep aside in a bowl.

Grind together all the ingredients in Bowl 1 to a fine paste , by sprinkling 1 or 2 tablespoons of water.

Put this paste into the bowl , add curry leaves and marinate the fish well. 

Keep aside for at least 30 minutes. If you are keeping for more than an hour , refrigerate it.

Heat oil in a deep pan and slide in the fish and fry it in batches , until it is done and dry fried.

Always keep your flame on medium, and this may take 5-10 minutes depending on the frying pan and your gas flame.Serve warm.

(Source: vazhayila.com)

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Roast breast of chicken with roasted root vegetables and a herb mascarpone sauce

PREPARATION 5 min, COOKING TIME 30 mins

SERVES 1

Ingredients

5 tsp extra virgin olive oil
1 chicken breast
50 g carrot, quartered lengthways
70 g beetroot, cut into wedges
120 g parsnip, quartered lengthways
1 tbsp honey
1 /2 orange, juice only
1 tsp thyme
30 g mascarpone
1 /2 tbsp tarragon
1 /2 tbsp basil
50 ml white wine
1/8 x pomegranate
20 g kale, blanched
1 knob of butter Salt and pepper, to taste

Method: 
How to make Roast breast of chicken with roasted root vegetables and a herb mascarpone sauce 1: Preheat the oven to 200C/Gas 6.
2: Heat 1 teaspoon of oil in a frying pan.
3: Place the chicken breast, skin side down, in it and cook for 4 minutes before placing it in the oven for 10 minutes.
4: Blanch the carrots, beetroot and parsnip until al dente in boiling water. When ready, put the beetroot and carrots in a roasting tin with the honey, orange juice and thyme for 10 minutes. Brush the parsnip with 1 teaspoon of olive oil and season before adding it to the roasting tin for 10 minutes.
5: Take the chicken out of the oven and place it back on the hob.
6: Mix the mascarpone, tarragon and basil with 1 tablespoon of olive oil in a bowl. Add to the chicken in the pan along with the white wine, pomegranate seeds, kale and butter.
7: Place the kale on a plate with the root vegetables on top. 
Slice the chicken and place atop the vegetables and finish with the sauce.

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Perfect scrambled eggs

 

There's no shortcut to making scrambled eggs. 

The important thing for getting them creamily perfect 

is to use a large, heavy-bottomed pan that distributes 

the heat evenly and gently. 

Richly delicious with a helping of smoked salmon on the side. 

Serves: 4-5 Preparation time: 5 mins. Cooking time:15 mins 

You will need 

10-12 eggs 

75ml double cream 

Salt 

30g butter 

Method 

1. Beat the eggs with the cream, then add a little salt. 

2. Warm half the butter in your pan over a low heat. 

When melted, pour in the eggs and begin to stir 

with the handle of the wooden spoon. 

You need to do so pretty much continuously for 15 minutes, 

removing from the heat and allowing to cool a little, 

if it looks like curds are beginning to form. 

3. When the eggs are nearly done, they'll look like slightly lumpy custard.

 Beat in the rest of the butter, pour over thin toast and eat immediately. 

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Egg & Peas Kurma

Egg & Peas Kurma

Ingredients
Hard boiled eggs � 5
Onion � 2 big, finely sliced
Tomato � 2 (grind to a paste)
Green chilly � 5, split lengthwise
Cooked green peas � 1/2 cup
Coriander powder � 2-3 tsp
Turmeric powder � 1/4 � 1/2 tsp
Ginger & garlic � 1 tbsp, chopped
Whole pepper � 1 1/2 tsp
Cinnamon - a small stick
Cloves � 3
Cardamom � 3
Medium thick coconut milk � 1 1/2 cups
Thick coconut milk � 1/2 cup
Curry leaves
Coriander leaves
Salt
Oil

Method:
Grind/crush together number 7 ingredients. Heat oil in a pan and add finely sliced onions. When onion becomes golden brown colour, add the ground masala & curry leaves. Cook till the raw smell of masala goes. Add coriander & turmeric powder, cook for a few minutes. Add tomato paste & salt. When oil starts appearing, add the cooked green peas and stir well. Add the medium thick coconut milk. Let it boil. Add the egg pieces, and cook for 5 more minutes. Add thick coconut milk and cook for around 5 more minutes. Garnish with coriander leaves. Serve hot with roti/appam/chapathi/puttu etc;

Notes: I used coconut oil for this recipe. In the original recipe, potato is also used. If you want, you can use 1 medium size potato (cubed & boiled) and add it along with the green peas.

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Arabian Sea Lobster

Arabian Sea Lobster

Ingredients:
1 Lobster-marinated with salt, pepper and lime juice
Oil to shallow fry

For the cannelloni
1 pasta sheet
3 tbsp lobster meat paste
(lobster meat ground and then mixed with spices herbs, cream and egg white)

For the Spinach Risotto
1/4 cup blanched spinach
1/4 cup short grain rice, pre-cooked
2 tsp chopped garlic
1 tbsp chopped shallots
1 tbsp fresh cream
1 tbsp grated parmesan cheese
Salt to taste

For the Vegetables
1 leaf bok choy, blanched
4-5 yellow squash
1 cherry tomato
1 tsp chopped garlic
Salt to taste
Oil to shallow fry

For the Sauce
1/2 cup fish stock
1 tbsp shallots
1/2 tsp fresh thyme, chopped
1 tbsp fresh cream
1 tbsp oil
Salt to taste

Method:
Heat oil in a pan and pan sear the lobster. Keep aside.

To prepare cannelloni, spread the lobster meat paste on the pasta sheet.
Roll the sheet in a foil paper and poach it for 10 to 12 minutes.

To prepare spinach risotto, heat oil in a pan and saute garlic and shallots.
Add spinach and cook for few minutes. Now add rice and mix well.

Finally add salt, cream and parmesan cheese.
Cook for few minutes and keep aside.

To prepare the vegetables, heat oil in a pan and saute garlic.
Add bok choy and salt.

Now add squash and the cherry tomato and keep aside.

To prepare the sauce, heat oil in a pan and saute shallots.
Add thymes and the fish stock.
Finally add salt and fresh cream and keep aside.

Presentation
Keep the spinach risotto in the center of a dish and place the lobster on top.
Now pour a tbsp of the sauce over the lobster.

Arrange the vegetables around the risotto.
Place the cannelloni on the dish and serve.

 

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Mixed Fruit Salad

Mixed Fruit Salad

Ingredients:
1 pineapple
3 apples
2 bananas
2 oranges
50 gm grapes
1 pomegranate
3 cherries
1 mango
3 tbsp honey
1 tsp sugar

Method:
Cut all the fruits into medium size.
take bowl add the fruits, sugar and honey. Mix thoroughly.

Keep it in the refridgerator for few hours.
Serve it with vanilla or any ice cream.

 

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Singapore Chilli Crab

Singapore Chilli Crab

Ingredients:
 
1 large crab
2 tbsp oil
1 tbsp garlic
1 tbsp chilli paste
2 diced onions
1 diced spring onion
1 cup chicken stock
1 tsp sugar
1 tsp white pepper
1 tsp monosodium glutamate or ajino moto
1 tbsp ketchup

Method:
 
Clean and chop the crab. Heat a skillet.
Add some oil and the crab. Cover and cook.

Heat oil in a pan. Add garlic, chilli paste, shallots,
chicken stock, sugar, monosodium glutamate or ajino moto and ketchup.
Stir fry and add the crab.

Now, cover the lid of the pan and let it cook for few minutes.

Add spring onions, cook for two more minutes and serve.

 

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Ginger Garlic Chicken

Ginger Garlic Chicken

Ingredients:
1 chicken (about a kg or less) cut into small pieces
2 tbsp corn flour
1/4 cup (60 g) oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped

Sauce ingredients to be mixed together
2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp corn flour

Method:
Wash chicken pieces and wipe dry.
Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.

Heat oil in a wok/kadahi.
Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through.
Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times, and then add the mixed sauce ingredients.
Stir-fry till the sauce thickens a bit.

Transfer chicken to a serving dish, garnish with spring onions and serve.

 

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