Kerala Kappa-Beef (Tapioca and Beef as evening snack)

Tapioca is loved by the people of Kerala a lot. Though not a native of the land, it has been accepted by the people of Kerala with whole heart. The Maharaja or King of Travancore, Vyshakham Thirunal Maharaja was the one who introduced Tapioca to Kerala during 1860s, and soon it turned out to be the labourers' favorite. Tapioca is called Kappa or Maricheeni Kizhangu in Kerala.

The Tapioca special tried by me today, is Kappa Beef special. This is a really tasty dish or you can call it a snack too, better to be tried during evenings when you really feel like stuffing your hungry tummy with something really yummy. So here is my special recipe for Kappa Beef right for you. Try it out...You will defenitely love its taste.

Ingredients

• Tapioca (kappa)     -  1 big
• Beef                        -  1/2 kg
• Shallots                   -  20
• Onions                     -  2
• Chillies                    - 2  small
• Ginger garlic paste  - 1 1/2 tsp
• Chilly powder          - 2 tsp
• Corriander powder   - 4 tsp
• Turmeric powder      - a pinch or two
• Garam masala            - 2 tsp
• Salt                              - as per taste
• oil                               - 2 or 3 tbsp

Method

• Boil tapioca and keep it aside.
• Cook Beef in a pressure cooker with a 1/4 tsp of salt and a pinch or turmeric. The steam cooked Beef can be kept aside.
• Take a frying pan, add some oil and saute the diced shallots, onions and chillies. Saute till golden brown.
• Add ginger garlic paste and saute for one minute.
• Now add a pinch of turmeric powder, 2 tsp of chilly powder, 4 tsp of corriander powder and add 2tsp of garam masala powder.
• Add the beef and mix well
• Add salt to taste
• Simmer and let it cook for 5 minutes.
• Open the lid of the frying pan and add the boiled tapioca to the beef mix
• Mix well and close the lid for another 5 minutes
• Serve steaming hot. Sure to excite your tastebuds.

Aloo Palak

Aloo Palak    (Potato Spinach curry can be served with chappathis or bread)


Potatoes   - 4 medius sized cut into squares
spinach     - A small bunch
Onions - 2 nos
green chilly - 1
Ginger garlic paste- 1 tsp
Garam masala - 1 tsp
cumin powder - 2 pinches
chilly powder - 3/4 tspn
turmeric- 1/4 teaspoon
coriander powder  - 2 tspn
salt - to taste

method:

• In a pressure cooker, add some oil, and saute thecut spinach leaves for 3 -5 seconds. This helps to maintain the green colour. Take them out and blend to form a paste.
• In the remaining oil, add onions, greenchilly, and saute well-
•  Add chilly powder, coriander powder, turmeric,cumin powder, garam masala and saute well.
• Now its time to add the potatoes,some salt and 2 cups of water. Cook till the potatoes are soft. [If you use a pan instead of pressure cooker, then You need to add 3 cups of water and cook for 20 mnts.]
•  After the potatoes are cooked, add the final ingrediant that is the palak paste or the spinach paste to the curry.
• Boil for 5 minutes.
• Serve hot with chappathis or with bread.

Chicken Pakoda

                                                                 CHICKEN PAKODAS




Chicken Pakodas, is an evening snack which is a real delight to your taste buds when you serve it hot. Make sure you serve it with tomato sauce or a chutney of your choice to make it more exciting. Kids would really love taking a bite.


Ingrdients:

Chicken pieces(cut into small cubes-boneless)- 10 pieces
Basin (bengal gram) -2 cups
Chilly Powder          -   1 1/2 tb spoon
Garam masala       -1/2 tb spoon
Baking soda             - 2 pinches
Salt                           - to taste
  

Method:

• Cut the chicken pieces into small cubes
• wash well
• In a bowl, add the bengal gram,chilly powder, Garam masal, salt, and Baking soda.
• Add sufficient water to make a thick batter.
• Leave the mix to rest for 15 minutes
• Take a pan and add some oil
• dip the chicken pieces into the batter and fry them well
• Serve hot with tomato sauce or mayonaise