Kappa/Cheeni/Tapioca with Fish Curry

Tapioca is known as the poor mans vegetable.But ask any Malayali,rich or poor,belonging to any class or creed,you will soon realise that inspite of all the differences,Tapioca or Kappa has an universal appeal amongst Malyalis throughout!I cant think of any other meal that can represent Kerala completely as Tapioca and fish curry!This is not to say that it is a favourite only amongst non vegetarians,even vegetarians have their own different means of eating tapioca especially with delicious coconut chammanthi or red chilli chutney!

Tapioca is the second important staple food in Kerala after rice.The warm humid tropical conditions in Kerala with a good amount of rainfall serves best for cutlivating this starchy crop and it becomes ready for harvest 9-10 months after planting.

It is never consumed raw, since it contains cyanogenic (capable of producing cyanide,as hydrogen cyanide)glucosides.The leaves, having the highest concentrations and in the roots, the peel has a higher concentration than the interior.But this is no reason why you must stop eating tapioca because you will be surprised to know that these compounds are also present in crops such as jowar or peas!But since the latter two have an inherently high protein content, they cause fewer toxicity related problems when compare to tapioca which has a very very low protein content.In cases of human malnutrition,where the diet lacks protein and iodine,underprocessed roots of high HCN cultivars may result in serious health problems.So the point is that if you are consuming tapioca,make sure you include adequate protein in the diet.
For more information on Tapioca and its toxicity refer here

Ingredients

Tapioca = 500g

for grinding
Coconut = 1/2
Green chillies = 2no
Garlic pods = 2
Shallots = 2
Cumin seeds = 1/2tsp
Turmeric powder = 1tsp
Salt

for tempering
Coconut oil
Mustard seeds
Shallots
Curry leaves

Method
Peel and dice the tapioca
Wash well in cold water and soak it in cold water for fewminutes

Add a little salt and half measure of the turmeric powder to the tapioca with enough water and cook until soft (do not cover and cook)

Strain the tapioca(discard the water in which it was boiled in)
Grind together grated coconut,chillies,turmeric,cumin seeds,garlic and shallots coarsely with very little water
Heat oil in a pan,splutter mustard seeds,add curry leaves and chopped shallots and fry
To this,add the ground mix and fry for a minute
Add the cooked tapioca and stir thoroughly using a wooden spatula for 2 to 3 mins
Serve hot with fish/chicken or any meat curry of your choice

Fish Curry

Ingredients

Sardines/Any fish = 500g
Shallots/Red onion = 100g
Tomato =1
Fenugreek seeds = 1/2tsp
Mustard seeds = 1/4tsp
Ginger (chopped) = 1tsp
Garlic (chopped) = 1tsp
Cocum(Kudampuli) = 4small pieces
Red chilli powder = 2tsp
Coriander powder = 1/4tsp
Turmeric powder = 1/8tsp
Coconut oil = 4tsp
Curry leaves = 4 to 5 nos
Salt

Method

Clean and cut the fish into 1 inch pieces.Since I used baby sardines, I didnt cut them small
Soak cocum in a cup of hot water for atleast half an hour
Heat oil in the manchatti(mud pot),splutter mustard seeds,add the fenugreek seeds,curry leaves,sliced shallots and fry till it turns dark brown
Reduce the heat and add the 3 dry powders
Add the cocum along with the water it was soaked in
Add the tomato cut into 8 and water to dilute and bring to a boil on a quick fire
Add the fish and allow it to simmer in gentle heat(do not cover with a lid)
Serve hot with rice or kappa



You can find other yummy fish curries at Kitchenmate Indiandoc and Aparnas blog

A note of Thanks!

Since the time I had started this blog,I was trying hard to figure out how exactly I can add the links to my favourite blogs in my blog.It may seem a simple task to do for all those who are familiar with HTML codes etc,but for me all the HTML codes went over my head!I had given up trying and finally Ashwini gave me the much needed help on how to go about doing it.This is what truly is called Blogger Help!
This is a special note of thanks to Ashwini,of Food for thought for her help!Thank You Ashwini!

Beans & Yellow Carrot Thoran

Beans and carrots both are nutritional heroes,Both store a goldmine of nutrients.Beans are very rich in protein,dietary fibre,folate,potassium etc and no other vegetable or fruit contains as much carotene as carrots,which the body converts to vitamin A and it also is an excellent source of vitamins B and C .

Few facts about Carrots from www.hungrymonster.com

1)The first carrots were white, purple, red, yellow, green and black - not orange

2)Carrots can come in a wide variety of colors derived from several different pigments.The color in the conventional "orange" carrot is due mainly to beta-carotene, with some alpha-carotene, both of which are orange pigments and in a "yellow" carrot, the color is due mainly to xanthophylls (a type of carotene).

3)The story goes that the Air Force bragged that the great accuracy of British fighter pilots at night, was a result of them being fed enormous quantities of carrots and the Germans bought it because their folk wisdom included the same myth

4)Carrots contain calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties

5)Unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced)

Ingredients

Beans&Yellow Carrot (chopped) = 2 cups


for grinding
Shallots = 2nos
Coconut (grated) = 1/2 cup
Green chillies = 1
Turmeric powder = 1/8tsp
Garlic pods = 2
Cumin seeds = 1/8tsp

to temper
Mustard seeds = 1/8tsp
oil = 2tsp
Shallots = 3nos
Curry leaves = 3 to 4nos

Method
Wash and chop fine both the beans and the carrot

Add a little salt and water and cook it dry but till crisp
Grind the coconut coarsely for 3 secs (do not add water while grinding and do not grind to get a smooth paste,we just want all the ingredients to blend well)
Heat oil and splutter mustard seeds,add the chopped shallots and curry leaves
Add the grinded mix and fry for a minute
Add the cooked beans and carrot
Saute and fry for about 2 to 3 mins
Serve hot with rice as a side dish

Chicken Biryani

There are several ways that one can make Biryani and the fact is that there are more than 26 different varieties of Biryani!

There is no authentic documentation of the history of this dish or about its origin.I read here about the history of biryani,according to which...
Biryani is derived from the Farsi word "Birian" and based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia.

It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut.

One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia where in the Nomads would bury an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani!

This Biryani recipe comes from my husband specially to all my fellow bloggers!It takes little effort to make a good biryani,but the end result is worth all the effort you put into it.I too had to face some failures in making this biryani in the beginning,but with practise,I am now trying to master the art of making a good biryani.My husband makes excellent biryani and both our family and friends just love the biryani that he makes!Do try it,you will all love it too!

Ingredients

Chicken(whole) = 1kg
Basmati Rice = 600g(4 cups)
Onion = 400g(3 big ones)
Garlic = 8 to 10 cloves
Ginger = 1&1/2 inch piece
Tomato = 200g(2 nos)
Mint leaves = 30g
Coriander leaves = 30g
Green chillies = 5 nos

whole garam masala
Cardamom,Cinnamon,Cloves,Star anise & Pepper corns = 2g each
Bay leaves = 2 nos

dry powders
Coriander powder = 2tbsp
Red chilli powder = 1/2tbsp
Turmeric = 1/2 tsp
Garam masala powder = 1tsp
P.S If incase you wish to use the readymade Biryani Masala,there is no need to add the above mentioned dry powders.Just substitute these with 3 tbsp Biryani Masala

Pineapple essence/Rose essence/Rose water = 4 to 6 drops
Saffron strands = a pinch dissolved in 2tbsp warm milk
Vanaspati = 50g or
Vegetable oil = 40ml
Butter/Ghee = 20g/20ml
Salt

saffron strands in warm milk

for garnishing
fried onion,fried nuts & raisins,chopped coriander leaves

Method

1.Wash and soak rice in water for a minimum of 30 mins

2.Slice onions,chop ginger,garlic & tomatoes,slit green chillies

3.In a heated pan add the coriander and mint leaves and saute till they become a little limp,Keep aside

4.Then add the vanaspati or oil to the pan and saute ginger,garlic,onions,green chillies and fry till onions turn brown
Add the dry powders or biriyani masala and fry
Add the tomatoes and cook till tomatoes are done
Cool this mixture

masala mixture

5.To this mixture add the sauted mint&coriander and grind to a smooth paste,using little water

6.Heat an approximately 5 litre heavy bottomed pan,add the whole garam masala and saute(without oil) for a few seconds, until you get a nice aroma
Add the grinded paste to this,add salt and fry well
Add the chicken,which is cut into 8 to 10 pieces
Allow to simmer and cook till chicken is almost done

chicken gravy

7.Drain the rice and cook with 4 cups of water,saffron milk,2 split cardamoms and a tiny piece of cinnamon along with salt till half done

half done rice

6.Layer the rice above the chicken gravy
Sprinkle the chopped coriander,mint leaves,fried nuts fried onion and the essence above the rice
Pour over the ghee or butter evenly
Close the lid tightly
Keep on very slow fire for a minimum of 30 mins

layered rice

Serve hot with raita,lime pickle,pappad or hard boiled eggs

P.S You can secure the lid tightly by sealing it with a tough maida dough

If you have a griller,you can place the sealed pan in the pre heated(150 degrees) griller for 15 mins

While using a gas stove, you can first place a tawa and then place the sealed pan above it for 30 mins,This is to ensure uniform and very slow heating.

Fried Capsicum/Bell Pepper

The moment I saw the post on Capsicum Zhunka in Anthony s blog,I knew I had to give it a try.Again,an incredibly easy to prepare and a tasty dish!

Bell peppers contain a recessive gene that eliminates the chemical capsaicin in the fruit and hence is less hotter compared to other chillies.The color can be either green, red, yellow, orange and, more rarely, white, purple and brown depending on when they are harvested.

Green peppers are unripe bell peppers, while the others are all ripe, with the color variation due to cultivar selection. Because they are unripe, green peppers are less sweet and slightly bitterer than yellow, orange, or red peppers, which all taste similar. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruits allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet

100g of bell pepper, has about 140mg of Vitamin C.

In 2005, a poll of 2,000 people revealed the capsicum pepper to be Britain's 4th favourite culinary vegetable.

Source-Wikipedia

Ingredients

Green Bell pepper(Capsicum) = 1
Onion = 1
Mustard seeds = 1/8tsp
Cumin seeds = 1/8tsp
Turmeric powder = 1/8tsp
Red chilli powder = 1/2tsp
Coriander powder = 1/2tsp
Gramflour(Chick pea flour) = 2tbsp
Salt
Oil = 1tbsp

Method

Clean and chop the capsicum
Heat oil in a pan,add mustard seeds,allow it to splutter
Then add cumin seeds and the chopped onion
When onion turns translucent,add the capsicum and allow to cook for 4 to 5 mins
Add the masala powders and salt and mix well
Lower heat and add the gramflour and mix well
Serve hot with rice or roti

Pachakka (Green Plantain) Thoran

Thoran is the Malayalam word for a vegetable side dish that is dry ie without a gravy and this plantain dish is a must for the traditional Onasadya.

The chief difference between a banana and a plantain is in their moisture content. The plantain average about 65% moisture and the banana about 83% and since bananas contain more moisture the conversion of starches to sugars,known as hydrolysis takes place faster in bananas and hence plantains are slower in ripening.

While the green plantain is a fruit, it is not eaten raw like other fruits but is treated more like a vegetable and served fried, baked, mashed, sautéed, stuffed, or even micro-waved.Another interesting thing about plantain is that,it is also a fruit which can be eaten at different stages of its ripeness,right from green to yellow to black.

When they are green,they are used for the below given dish,or fried for making chips or also dried and powdered and is used to make banana malt,similar to ragi malt
Nutritionally one green cooking banana has about the same nutritional and calorie content as one potato

Ingredients

Pachakka (diced) = 3cups

Coconut (grated) = 3tbsp

Cumin seeds = 1/8tsp

Garlic = 1 clove

Turmeric powder =1/8tsp

Shallots = 3

Curry leaves = 4 to 5

Dried red chilli flakes = 1/2tsp

Coconut/Vegetable oil = 2tsp

Salt

Method

Peel the plantain and cut them into cubes

Wash them twice in cold water

Soak them in water mixed with1/2 tsp salt and 1/2tsp turmeric powder for 15 to 20 mins (this is to remove the sticky,mucilagenous coating on them and also prevents them from turning black when cooked)

Rinse them well

Cook the vegetable with a little salt and a little water

Coarsely grind together the coconut,cumin,turmeric powder,garlic,1 shallot,chilli flakes with little salt,for 3 to 4 seconds (without adding water)

Heat oil in a pan,add mustard seeds,when they crackle add finely chopped shallots,curry leaves and the coarsely grounded mix

Fry till shallots turn brown

Add the cooked vegetable and mix well for 2 mins



Serve hot as a side dish with rice

P.S While peeling the plantain,it is not necessary to peel it very deep,a thin layer of the green peel is ok (refer the picture of the peeled plantain)

You can substitute red chilli flakes with green chilly or even black pepper

Since plantains are rich in starch,if it is overcooked,it will become a mash

Potato Cutlet

These cutlets are soft in the center with a crisp coating and I love eating them the best,as an evening snack along with a cup of steaming hot tea!Here goes the recipe...

Ingredients

Potato (boiled) = 4 big ones
Onion = 1big
Ginger (chopped) = 1tbsp
Garlic (chopped) = 1tsp
Thai red chilly = 1
Cumin = 1tsp
Coriander leaves (chopped) = 1tbsp
Mint leaves (chopped) = 2tsp
Red chilli powder = 1tsp
Turmeric powder = 1/8tsp
Garam masala powder = 1/2tsp
Egg = 1
Breadcrumbs
Salt

Method

Boil the potatoes,peel their skins and mash well
Heat a tsp oil,saute the finely chopped onion,ginger,chilly and garlic,till onion turns translucent(Do not allow it to turn brown)
To the potato mash add the sauted onion mix,coriander,mint leaves,red chilli powder,turmeric powder, garam masala powder,cumin seeds and salt

Mix well,making sure to break any potato lumps to form a smooth mash



Divide into small balls and shape it into either round or oval


Beat an egg and coat the balls in it and roll it inthe breadcrumbs
Deep fry till brown
Drain on paper
Serve hot with sauce or chutney


P.S To make the cutlets more crispy,you can roll them in maida and then coat with beaten egg and breadcrumbs

Once you mix the sauted onion mix to the potato mash,make the cutlets immediately orelse the onions tend to become soggy and makes rolling into a ball difficult

Breadcrumbs
The breadcrumbs I used here was made from dried burger bread.We can make breadcrumbs with any type of bread.All that we have to do is to allow the bread to dry naturally or just bake the bread until it becomes dry and then powder it.It is the breadcrumbs that gives the cutlet a crisp coating and is also partly responsible for the deep brown colour of the cutlets.

2.Quote

In the Lords prayer,the first petition is for daily bread,no one can worship God or love his neighbour on an emty stomach!

- Woodrow Wilson

Shrimps & Capsicum Stir-fry

If any of you are wondering why I have called it Shrimps & ... and not Prawns &...,I must confess that I too had the same problem!

I find it difficult to differentiate between prawns and shrimps!So like most of them I have gone by their size and since these are smaller ones,I have called them shrimps.

But scientists say that this is not completely the right way to differentiate them!

Both prawns and shrimps are crustaceans related to lobster and crabs.They are scientifically differentiated based on the way the segments of their abdomen(tail) overlap and the number of claw like legs in the 5 pairs of legs that both have. For more info refer this site.

This dish has an incredibly low cooking time and is just so simple and easy to make.Also a very nutritious dish since shrimps are excellent sources of trace minerals like tryptophan and selenium and also protein,iron,vit D and omega 3 fatty acids.

Ingredients

Shrimps = 2cups
Turmeric powder = 1/8tsp
Red chilli powder = 1/4tsp

Onion(sliced) = 1
Green Capsicum(Bell pepper) = 1
Ginger(chopped) = 1tsp
Garlic(chopped)= 2tsp
Red chilli paste(Chinese) = 2tsp
Soyasauce = 1tsp
Tomato (chopped) = 2tbsp
Peanut oil/Sesame oil = 2tsp

Method

Since I used frozen shrimps,I had to first thaw it
Shell and devein the shrimps
Rinse under cold running water
Pat dry with a kitchen paper
Marinate with turmeric and red chilli powder for about 15-20mins

after marination

Heat oil in a pan,add chopped ginger and garlic and the onion and fry till translucent
Add the diced capsicum and fry
Then add the tomatoes and salt and mix well
Add the red chilli paste and soyasauce
Add the marinated shrimps and cook for about 3-4 mins




Serve hot with rice or noodles

P.S Marinate shrimps with a little salt and lime juice for 10 mins and then rinse,if you would like to lessen the strong smell.

If you are using frozen shrimps,remember that they cook faster since they are already blanched before freezing and cooking any shrimps frozen or fresh for a long time will make it tough.

Tomato Rasam

Hot Rasam and rice was my staple food whenever I was down with a fever throughout my childhood life and even now, continues to be so and unlike other curries,the best thing about rasam is its lightness.
As all the south Indians would agree,any traditional south Indian meal is incomplete without this aromatic spicy soup - Rasam!

Ingredients

Ripe Tomato = 3
Tamarind = 10g
Garlic = 2cloves
Mustard seeds = 1/2tsp
Rasam powder = 2tsp
Asafoetida = a pinch
Vegetable oil = 1&1/2tsp
Curry leaves = 4 to 5
Coriander leaves (finely chopped) = 1tbsp

Method

Cut the tomatoes into fours and boil it along with tamarind and salt

after boiling

Once boiled,blend this mixture well into a pulp and strain
Heat oil and splutter mustard seeds
Add crushed garlic and fry till light brown
Reduce the heat and add the rasam powder and fry for about 10 seconds
Next add the curry leaves and the tomato-tamarind pulp
Add sufficient water to dilute the rasam and add salt
Bring it to boil and turn off the heat
Add asafoetida and coriander leaves
Serve hot with rice

3.Do You Know?

The first pizza was served to Queen Margarita of Italy and it was garnished with the colours of the Italian flag,white(cheese), green(basil) and red(tomatoes)!

Beetroot Pachadi

Pachadi,is a must in a traditional Onasadya (meal served during onam).Pachadi can be made using a number of vegetables like white pumpkin,bhindi,tomato,drumstick etc.
But beetroot pachadi especially adds colour to the banana leaf in which the meal during Onam is served.It is a treat to the eye to see a myriad of colours on the leaf and makes the meal even more appetising!

Ingredients

Beetroot = 1
Green chilli = 1
Yoghurt = 4 to 5tbsp
Salt

for grinding
Mustard seeds = 1/2tsp
Coconut (grated)= 1cup
Garlic = 1clove
Jeera = 1/4tsp

for tempering(tadka)
Coconut oil/vegetable oil = 2tsp
Shallots = 3
Dry Red chillies = 2
Curry leaves = 5-6


Method

Chop the beetroot finely
Cook the beetroot with the green chilly and salt
Grind the coconut,mustard seeds,garlic and jeera to a smooth paste using a little water
Add this paste to the cooked beetroot and saute well
Allow the mixture to cool
Once cooled add the yoghurt and mix thoroughly
Make the tadka and pour it over the yoghurt and beetroot mixture
Mix well
Serve with rice

P.S It is best not to reheat the pachadi,coz there are chances of it curdling.It tastes very good even if it is not hot.
In case you want to reheat it,adding a little cornflour or besan dissolved in water will do the trick and the pachadi wont curdle!

Mothers Day - Do You Know?

Anna Jarvis, born in Grafton, West Virginia in 1864,is the founder of Mother's Day!

The carnation is the floral symbol of Mother's Day coz it was Anna Jarvis s Mother's favorite flower!

Mothers Day!

A very Happy Mothers Day to my mum,my mum in law and my grandmother.A special mothers day wish for all my mommy bloggers!

I am sharing few of my favourite quotes for this special day!

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie!- Tenneva Jordan

Sometimes the poorest woman leaves her children the richest inheritance!- Ruth E. Renkel

A debt so large and special the like there is no other
This debt and so much very more we owe it to our MOTHER!-
Bill Ronan

The hand that rocks the cradle usually is attached to someone who isn't getting enough sleep! - John Fiebig

Classes of Vegetarians

Hi Everybody!Since there is an interesting discussion about vegetarian diet v/s non vegetarian diet in Indiras blog ,I thought it would be apt to post this piece of information and to share with all of you.This will help all my vegetarian friends to know what class of vegetarians you actually belong to.

True Vegetarians - are those who will not eat anything from an animal,cooked or processed

Lacto Vegetarians - are those who will eat dairy products

Ovo-Vegetarians - the only animal product they eat is egg

Lacto-ovo Vegetarians - are those who eat both dairy products as well as eggs

Pesco Vegetarians - are those who will not eat any red meat,but will eat dairy products,eggs,chicken and fish

Pork Fry

This recipe is from my mother and is a big favourite among all the family members.After having this dish,i make pork only in this way and never have even attempted to make it otherwise.This dish is that tasty!

Ingredients

Pork =700g
Onion(big) =1
Tomato =1
Ginger(chopped) =2tbsp
Garlic (chopped) =1tbsp
Coriander powder =2tsp
Red chilli powder =1&1/2tsp
Turmeric powder =1/4tsp
Pepper(freshly ground) =1tsp
Garam masala powder =1tsp
Coconut pieces =2tbsp
Curry leaves
Oil
Salt

Method

Clean the pork and cut into even sized pieces
Marinate the pork with all the dry spices and keep refrigerated for half an hour

after marination

Heat a little oil and fry the coconut pieces and keep it aside
To the same pan heat the rest of the oil,add ginger,garlic and sliced onion and saute till brown over medium heat
To this add the marinated pork and fry for 2 mins
Add the chopped tomato and salt and fry again for 2 mins


in the frying pan

Transfer the contents into a presuure cooker,add about 1/2 cup water(adding water is not necessary coz the meat will ooze its own juices,which is sufficient to cook) and cook till about 3 whistles


after pressure cooking

Take a pan and add the pressure cooked pork,coconut pieces,curry leaves and fry well over high heat until all water evaporates


heat to remove water

Serve hot with rice,roti,appam...

Once we transfer the contents from the cooker into a frying pan,there is no need to add oil to the pan,all we want is for the remanining water to evaporate and since pork already contains quite an amount of fat(it is this fat that gives pork its unique flavour) we use only about 2 tsp of oil in the entire recipe.

1.Quote

The belly rules the mind
-Spanish proverb

2.Do You Know?

Vindaloo was originally a Portugese dish!

1.Do You Know?

In Japan the most favourite pizza topping is the Squid!

Appam

There are different ways that we can make Appam.Back home in India we add coconut water and grated coconut to make Appam,but living in Switzerland where getting fresh coconut is a dream,i have learnt ways of making Appam tasting the same as the ones in India.
So here goes the recipe...

Basmati Rice= 2 cups
Par boiled Rice= 1 cup
Sugar= 1 tbsp
Granulated Yeast= 1/2 tsp

Soak both the rice together for about 4 to 5 hrs
Add yeast and sugar into 1 cup of warm water and leave it for atleast half an hour
Grind the rice into a smooth paste and also add the yeast and sugar solution into it while grinding
Leave the batter for fermenting overnight

Batter after grinding



After overnight fermentation

To make the Appam






Appam Chatti

To the fermented batter add a little salt and mix thorughly
Heat the Appam Chatti ( pot )
Pour a ladleful of batter and turn the pot in a clockwise direction to spread the batter
Cover with the lid,reduce the heat
Once cooked remove the appam and serve hot with any meat fry/curry or vegetable curry of your choice.



While using the Appam chatti,there is no need to smear oil on it before pouring the batter.