Kappa Biriyani / Tapioca with Mutton / Beef Spicy

Kappa biriyani/ Tapioca biriyani

Tapioca mutton roast/ kappa biriyani

Preparation Time : 1 hour

Ingredients

Kappa/ Tapioca – 1kg

Beef / Mutton – 1 kg
(medium size pieces)

Coconut – 1 no
(grated)

Button onion/ Cheriya ull – 10 nos

Green chillies – 5 nos

Garlic – 3 pods

Chilly powder – 4 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Perumjeerakam powder – 1 tsp

Musturad – 1 tsp

Coconut oil – 2 tsp

Curry leaves – 1 strip

salt – to taste

Preparation Method of Kappa Biriyani Recipe

1)Clean kappa and cut into small pieces.

2)Cook well and keep it aside.

3)Marinate meat with 2 tsp chilly powder, 1 tsp coriander powder and 1 tsp garam masala for 30 minutes.

4)Cook well and add salt to taste.

5) Add cooked beef into kappa.

6) Crush onions, green chillies, garlic and add rest of the spices &
mix well with finally grated coconut.

7) Add above mixture into cooked kappa and beef and mix together.

8) Put the vessel on low flame for 5-10 minutes (Dum).

9) Heat the oil and break mustard.

10) Add curry leaves and garnish your kappa biriyani.

:- Serve hot with green salad and lime lime pickle.

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Scrambled Eggs with Tomato and Potato

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Serves 4 : Cooking Time -25 minutes

Please use stainless steel frying pan intead of non stick frying pan for more taste. Ingredients:

Ingriedients

* 1 small onion, minced

* 1 Tomato minced

* 2 medium-sized red potatoes (approximately 120g / each), peeled and diced into ½ cm (approximately ¼ inch)

* 2 tables spoon olive oil/ oil

*4 eggs

*½ tsp salt

*1 tsp green chilles

*1½ tsp red chilli pepper or  1 tsp

*pinch turmeric *optional

*Coriander leaf or herb of your choice for adornment

*slices of crusty bread, rubbed with olive oil and grilled

Preparation:

*Break the eggs into a bowl, add salt and chilli pepper and whisk lightly together, just enough so that the yolks combine with the whites.

*Heat a stainless steel frying pan for a minute or so on medium-heat, then add olive oil

*Immediately add onions  ,tomatos,green chilies,salt and potatoes and sauté for 7-10 minutes till they are caramelized and look bronze.

*Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir till the eggs are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan.

* Adorn with Coriander or herb of your choice

Serve atop crusty bread  or paratha immediately; while warm and creamy.

Chicken Stew Christmas Special

Chicken Stew Kerala Style

Chicken Stew Kerala Style

Cooking time ( Approx: 25 minutes)

Ingredients:

Chicken – 1kg

Potatoes – 3 nos

Carrot – 1no(chopped)

Green peas – 50g(boiled)

Oil – 1/4 of a cup

Onion – 1 cup

Ginger – 1 table spoon (sliced)

Garlic – 1 tablespoon(sliced)

Green chillies – 8-10 nos (slitted)

Cinnamon (Karugapatta) – 2″ piece

Cloves – 6 nos

Cardamom – 4 pods

Peppercorns – 11/2 tablespoon

Curry leaves – a few

Vinegar – 2 tablespoon or Lemon juice/ – 2 tablespoon with sliced peel give a lemon flavor

Salt – to taste

Coconut milk (Thin) – 2 cups

Coconut milk (Thick) – 1 cup

Method of Preparation :

1)      Cut the chicken into pieces. Wash and clean the pieces.

2)      Peel and cut the potatoes into wedges.

3)      Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden.

4)      Add the chicken pieces and fry gently.

5)      Add vinegar, salt and thin coconut milk.

6)      When the meat is half cooked, add the potato wedges, green peas, and carrot.

7)      Cover the pan with a well-fitting lid and cook until the meat is tender.

8)      When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil.

Serve the Kerala Style Chicken Stew hot with chappathi, bread or palappam

Hot and Spicy Macroni With Eggs Kerala Twist

So yummy

So yummy

Cooking time ( Approx: 25 minutes)

Ingredients:

Tomato : 1

Onion : 1

Green chilies : 3-4 (according to your spice level)

Garlic : 3 (chopped)

Ginger : 1tsp (chopped)

Garam masala : 1 tbsp

Egg:  2

Salt : required to taste

Pepper powder : ½ tsp

Tomato Sauce : 2 tsp

Vegetables: 1 cup(Capsicume/bell pepper, green peas and carrots)

Macroni : 1 cup

Oil : 3 tbsp

Method of Preparation :

Boil the vegetables in a separate pan  drain them and keep them aside.

Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color and little bit salt  and pepper for seasoning

Heat oil in a pan then  fry the egg mix  and scramble it.  After frying keep it aside.

Heat oil in a pan add onions fry them till it becomes translucent.

After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.

Then add salt and tomatoes, cook them till tomatoes get mashed.

Add a tbsp of garam masala fry them till the raw smell goes off.

Then add the  scrambled eggs  we have kept aside.

Now add the boiled vegetbles  Tomato sauce, Pepper and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.

After that remove from heat and serve it hot.

Spicy Sausage fry with Yoghurt Dip/ Sausage Roast with yoghurt Dip

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Serves: 3


Ingredients:

 

Sausage Fry
Chicken Sausage – 1 packet -400gm

Garam masala –  1 teaspoon

Redchilly  Powder -1 or 1 ½  tablespoon

Lime Juice –  2 tablespoons

Salt – little

Oil – 2 tablespoon

 

Yogurt Dip :

Yoghurt – 1 cup

Green chilles- 1 or 2

Coriander leafs/ Curry leafs – 4 shredded

Garlic – 1 pod

Ginger –small

Salt – For taste

Method of Preparation:

Sausage  Roast


1. Clean and cut the sausage into thick slices .
2. Marinate sliced sausges with Chilly powder , Garam masala , Lime juice  and salt  for  at least 30 minutes.
3.  Heat the oil in  Fry pan  and Deep fry marinated sausage slices for 5 minutes or until it turns little brown.

 

Yoghurt Dip

   1.      Grind ginger and garlic to make smooth paste

   2.      Blend yoghurt with  sliced green chilles ,coriander leaf/Curryleafs, ginger garlic paste and salt

            Tip : Goes very well with Kubooz/ Arabic bread.  You can make more spicy by  adding Blackpepper to sausage  after roasting