Showing posts with label Tapioca. Show all posts
Showing posts with label Tapioca. Show all posts

Friday, October 7, 2016

Kappa beef curry / Tapioca beef curry / Cassava beef curry



                            Pictured kappa beef curry and sallas


Thenga varutharacha Pachakaya beef curry / Raw banana and beef curry 

Potato beef curry

Ingredients

Beef - 1 kg
Ginger, chopped - 1 tbsp

Garlic - 2 - 3 cloves
Green chillies, chopped - 3 nos
Curry leaves
Turmeric powder - 1/2 tsp
Salt as needed

Tapioca - 750 gms
Turmeric powder- 1 tsp
Salt as needed
Water

For curry

Onion - 3 medium
Ginger garlic paste - 2 tsp
Curry leaves
Coriander powder - 4 - 5 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Garam masala powder - 2 tsp
Oil

Method

Pressure cook beef with ginger, garlic, green chilli, turmeric powder, salt and 1/2 cup of water for 5 - 6 whistles or till beef is cooked. Set this aside.

In a pan, cook tapioca with salt and turmeric powder. When it is cooked, drain the water and set cooked tapioca aside.

Heat oil in a pan. Saute sliced onion. When onion turns translucent, add ginger garlic paste and curry leaves. Saute for 2 minutes. Now add coriander powder, chilli powder, pepper powder and garam masala powder. Saute for 1 minute on low flame. Now add cooked tapioca and cooked beef along with its stock, which is set aside. When the curry is lightly thickened, switch off the stove. Serve along with rice and sallas.






Sunday, December 21, 2014

Kappa and meen thala curry/Kappayum meen thala curryum/Toddy shop style tapioca and fish head curry





Ingredients

Kappa  - 1 kg
Turmeric powder -  1 tsp
Salt
Mustard seeds -1 tsp
Dry red chillies - 2
Curry leaves
Shallots, chopped - 2 tbsp
Green chillies - 3 nos
Garlic, crushed   - 2 tsp
Ginger, crushed  - 2 tsp
Oil as needed
Salt as needed

Method

Peel, wash and clean the tapioca  and  cut  into  small  pieces. Pressure cook tapioca with turmeric powder with enough water and salt. Cook for 2-3 whistles.  Drain water from the cooked  tapioca. Lightly mash the tapioca with spoon.


Heat coconut oil in a pan.  Splutter mustard seeds. Add dried red chillies, curry leaves and shallots. When it turns light brown, add green chillies, ginger, and garlic. Now add cooked tapioca and mix well.

Ingredients For Fish Head Curry

Fish head  - 2 kg


Pearl onions   - 1 cup

Green chillies - 2 Nos

Ginger chopped - 2 tbsp

Garlic chopped  - 2 tbsp

Curry leaves

Kokum  -  6 pieces

Coriander powder - 2 tbsp

Kashmiri chilli powder - 3 tbsp

Turmeric powder  - 1 tsp

Fenugreek seeds - 1/2 tsp

Mustard seeds   - 1 tsp

Coconut oil

Salt as needed


Method

Clean and cut fish head into pieces.

Soak coriander powder, chilli powder, and turmeric powder in small amounts of water.

Heat coconut oil in an earthen pot. Splutter mustard seeds, fenugreek seeds. Saute pearl onions, green chillies, ginger, garlic and curry leaves. When the onion turns light brown in colour, add soaked powders. Cook till the raw smell leaves. Now add cambodge along with soaked water. Add extra water if needed. Add fish head pieces and salt. Close the lid and cook for sometime. When the gravy is thick and oil floats on the surface, switch off the stove. Transfer this to a serving dish.

The cooking depends on how big the fish head is. For big fish heads like hamour, it takes 30 minutes.








Sunday, November 3, 2013

Kappayum beefum / Tapioca with beef

Ingredients

Tapioca / Kappa  -  1 kg

Beef       -  1/2 kg

Green chillies  - 3 nos

Ginger chopped  -  1 tbsp

Turmeric powder  - 1/4 tsp

Salt to taste

Onion    -  1 no

Garlic chopped   - 1 tbsp

Ginger chopped   =1 tbsp

Coriander powder  - 2 tsp

Chilli powder        - 1 tsp

Pepper powder   - 1/2 tsp

Meat masala powder - 1 tspa

oil

Salt to taste



Method

Pressure cook beef with green chillies, ginger , turmeric powder and salt. Keep this aside.

Heat oil in same pressure cooker, saute onion, garlic, ginger, curry leaves. When the onion is transparent, add coriander powder, chilli powder, turmeric powder, pepper powder, meat masala powder. Now add tapioca, cooked beef, salt and water if required, and allow it to cook till 1-2 whistles. Kappayum beefum ready.


Tuesday, March 12, 2013

Mulaku chutta chamanthi/ Roasted Dry red chilli chamanthi







Ingredients

1) Dry red chillies      - 12 nos


2) Shallots            -  30 nos

    Tamarind           - a small gooseberry size

3)  Salt   as needed

    Sugar        - 2 pinch

4) Coconut oil  - 4 tsp







Preparation

Heat oil in a pan, fry red chillies. Transfer the red chillies, shallots and tamarind to a blender. Grind them coarsely. Now remove this to a serving bowl. Add salt, sugar and coconut oil to this. Combine every thing well and serve. Goes well with rice and kappa vevichathu.




Tuesday, February 5, 2013

Kappa vevichathu




Ingredients

1)  Tapioca               -  1 kg

2)  Grated  coconut   -  1 cup

3) Green chillies        -  2 - 4

4)  Shallots                -  5 nos

5)  Garlic                   -  2 cloves

6) Cumin seeds          - 1/4 tsp

7) Turmeric powder    - 1/2 tsp

8) Mustard seeds         - 1/2 tsp

9) Curry leaves             - 2 stalks

10) Dry red chillies   - 2 nos





Preparation

Peel, wash and clean the tapioca  and  cut  into  small  pieces. pressure cook tapioca with enough water and salt . Cook for 5- 10 minutes. Drain off excess water from the cooked  tapioca.

Grind together grated coconut, green chillies, cumin seeds, garlic and turmeric powder with little water to get a coarse paste.

Mash and mix the tapioca with the ground mixture in the cooker itself.  Keep the cooker on low flame for 5 minutes. Remove from fire. Keep aside.

Heat oil in a pan, splutter mustard seeds.  Add pearl onions, curry leaves, and dry red chillies. Saute till the onion turns light brown. Pour  this over the cooked tapioca mixture and mix well.

Kappa vevicchathu can be served with thengaracha meen curry, meen mulakittathu.

















Tuesday, August 14, 2012

Kappa verakiyathu (Tapioca Sweet)


Ingredients 1

  • Tapioca - 1/2 kg, cut into small pieces
  • Sugar - 1/2 cup
  • Coconut milk (second extract) - 2 cups

Ingredients 2

  • Coconut milk (first extract) - 1 cup

Ingredients 3


  • Grated coconut - 1/2 cup


Ingredients 4

  • Cardamom powder - 1 pinch


Directions:
Mix the first ingredients and pressure cook till 3 whistles. When the pressure releases, open the pressure cooker and pour ingredients 2, ingredients 3, and ingredients 4. Stir well. Serve hot.

Recipe Courtesy: Vanitha Magazine

Monday, June 4, 2012

Tapioca upma


Tapioca            -   1/2 kg
Onion               -   1 no
Green  chillies  -   3 nos.
Ginger              -   a small piece
Curry  leaves   -   2 sprigs
Mustard  seeds -   1  tsp
Urdu  dal          -   1 tsp
Oil                    -   2 tbsp
Salt to taste
Grated coconut  -  1/2 cup

Remove  the  skin  of tapioca  and cut into small pieces. Boil the tapioca pieces along with salt and 1/4 tsp of  turmeric powder until  it is tender (do not allow it to overcook). Drain the water, mash gently and keep aside .

Heat oil  in a pan. Add mustard seeds, when they  begin  to pop, add  urad  dal. When dal turns little brown, add onion, green chillies, ginger and curry leaves. Saute for 2-3 minutes. Add   cooked tapioca pieces and salt. Mix all the ingredients well. Cover with a lid and cook for 5 minutes. Sprinkle grated coconut and serve hot.

Saturday, July 3, 2010

Kappa Biriyani/Tapioca biriyani/kappa-irachi


Kappa Biriyani

1. Tapioca [Kappa] - ¾ kg

2. Beef - ½ kg

3. Onion - 2

4. Green chilies - 2

5. Curry leaves - few

6. Coriander leaves - few

7. Garlic - 10

8. Ginger - 1 inch.

9. Pepper corns - 1 teaspoon

10. Turmeric powder - ½ teaspoon

11. Garam powder - 1 teaspoon

12. Coriander powder - 1 teaspoon

13. Chilly powder - 1 teaspoon or more

14. Coconut oil - 3 teaspoon

15. Small onion chopped - 5

16. Salt - as per required

Method

· Cut tapioca [kappa] into small pieces and put it in clean and boiled salt water and drain it after sometime. Grind garlic, ginger to paste form. Wash the beef and cook it with chopped onion, tomato, garlic, ginger paste, pepper, salt till the gravey is dried. Heat oil and put shallots, currey leaves, green chilies and mix it with beef curry. Add cooked tapioca and coriander leaves and mix it well. Remove the fire and keep it covered for a while.

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