Sunday, July 30, 2017

Ellum Kappa/ Kappa Biriyani




Ellum Kappa/ Kappa Biriyani

Ellum Kappa is a yummy combo of meat and tapioca. It is commonly found in tattukadas or Kerala fast food joints.It is also known as kappa biryani or asiad.This is a humble common man's food. Ellum kappa or meat with bone is a one pot meal and simple to make. Ellum Kappa is served in Christian families of central Kerala to guest on wedding eve.Today you can easily find this is road side restaurants  and even in  star hotels .

Ingredients

Beef - 1 Kg

Shallots- 1 cup

Crushed ginger and garlic- 2 tbs
Green chilly - 3-4
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder-1/2 tsp
Tomato- 2
Garam masala- 1/2 tsp
Meat Masala- 1 tsp
Coconut oil
Salt to taste

To make Tapioca

Tapioca-  1 kg
Shredded coconut- 3/4 cup (optional)
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Sliced shallots- 2-3
Coconut oil- 2 tsp

 

Clean and cut  beef into small pieces. Marinate with crushed ginger, garlic, pepper powder,turmeric powder and salt. Set this aside for half an hour.
Heat oil in a pan and saute onions till golden brown. Sir fry chopped tomatoes till it is soft.Add the marinated meat and fry the meat till it changes color to brown.Add chilly powder, coriander powder and rest of the spice powder and mix well. Add one cup of water, cover and cook in medium flame (or pressure cook) till the meat is cooked and gravy reduces and coats the meat. Set this aside.

In the meantime you can cook the tapioca. Remove the skin and chop into small pieces. Put into a large vessel and pour water to the same level as tapioca. Bring this to a boil and then stain out the water. Again put back the tapioca pieces in stove with a fresh batch of water .Add enough salt and cook till it is soft and can be easily mashed. (if there is excess water drain it out). You can just add turmeric, crushed chilly and curry leaves if you prefer or make a paste fine paste of coconut, cumin, turmeric. Crush chilly, garlic and curry leaves and mix to the paste. Blend this well with the cooked tapioca and cook for two to three minutes till the raw flavor disappears.Add the cooked meat and mix with the tapioca.Heat oil in a pan and add mustard seeds and saute sliced shallots till golden brown.Garnish on top and serve.

Try this,
Hope you will all enjoy!

Saturday, July 29, 2017

Beetroot Pickle



Beetroot Pickle

Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.


 Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup



Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of the beets disappears.
In a separate pan add the rest of the oil. When hot add the spice powders and cook in a low flame. Add this to the beet.Mix powdered jaggery and vinegar.Allow to cool and transfer into air tight jar.

Try this
Hope you will all enjoy!
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