Vegetable Kappa Biryani/ Vegetable Kappa

       Kappa Biryani is one of my favorite dish. I crave some time for this dish and that time in my fridge no meat to make this yummy dish. The original version is made with beef or mutton cooked with tapioca so called Beef or Mutton Kappa/ Kappa Biryani.

       This recipe came out becasue of my instant craving for this dish. I tried this dish with veggies by giving a healthy twist to this recipe. And the results came out really well. It matches the taste of non veg version and i am happy that i can make this dish with in minutes without meat too.

       The high light of this recipe is, this dish does not require any side dish to eat. Best one pot meal ready in minutes. So filling dish and u wont feel hungry any more. You can prepare this dish for brunch, lunch, snack or even for dinner any time of your choice. I have to say it is a real treat for vegetarians.

INGREDIENTS:
Tapioca/ Kappa- 4 cups (1 kg)
Oil- 3 teaspoons
Onion-1 big
Ginger, chopped/ crushed- 1 inch
Garlic, chopped/ crushed- 3 cloves
Green chillies- 2-3
Curry leaves- 2 strand
Carrot, chopped-1
Beans, chopped- 4-5
Peas- 2 tablespoons (optional)
water- 1 cup
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1/2 teaspoon
Garam masala powder- 1/4 teaspoon
Pepper powder- 1/2 teaspoon
Salt - to taste

PROCEDURE:

• Heat some water and bring it to boil; add the tapioca and salt and cook till soft.

• Drain the water from the tapioca and mash it slightly with hand or backside of a laddle. Donot puree them.
• Heat oil in a pan and add the onion and green chillies and cook for about thirty seconds. Then add the ginger and garlic and curry leaves; cook for further thirty seconds or the raw smell leaves.

• Add the chopped carrot, beans, peas and salt; cook in that oil for about thirty seconds.
• Now add a cup of water and close with a lid and cook for a minute or two till the vegetables cook well.

• Open the lid and add turmeric powder, chilli powder,coriander powder, garam masala powder and pepper powder; mix well and cook the gravy for about thirty seconds or minute till the oil starts to separate.

• Add the mashed tapioca and mix well. Check for salt and add if required and switch off the gas.
• Sprinkle some curry leaves and drizzle with two teaspoons of coconut oil for more flavor. But this step is optional.
• Note: Do not add more carrots and peas in this recipe as the sweetness of the veggies makes the dish tastes bit sweeter.
• Add the veggies of your choice like capsicum, sweet corn etc.

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Vermicelli Payasam/ Semiya Payasam

Vermicelli or Semiya Payasam is a popular South Indian Dessert. Easy to prepare tasty payasam can be made in minutes without much effort. Perfect for all South Indian occasions like festivals, weddings..etc. Kids to love this yummy dessert.

Easy to make payasm prepared with the ingredients generally available in our pantry. It is a delicious payasam can be prepared and served for any unexpected guest arrival in no time. You can prepare this payasam more tasty with the addition of condensed milk if you like (reduce the sugar accordingly) and if you like you can add saffron strands for colour.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: South Indian
Serves: 4-5

INGREDIENTS:

Vermicelli- 1/2 cup
Milk- 2 cups
Coconut milk- 1 cup (can be replaced with cows milk)
water- 1 cup
Sugar- 1/2 cup
Cardamom, crushed- 3 pods
Ghee-2 teaspoons
Cashew nuts- 10
Raisins-10

PROCEDURE:

• In a pan dry roast the vermicelli till golden colour.
• In a deep pan add the roasted vermicelli, a cup of fresh or boiled milk along with a cup of water.

• Bring it to boil, when the vermicelli almost cooked add the sugar and mix well till dissolved.
• Add the remaining one cup of cows milk (preferably boiled) and a cup of coconut milk and mix well.

• Immediately add the crushed cardamom pods and mix well. Bring it to boil and switch off the gas.
• Do not cook long time after adding last lot of milk.
• Heat ghee in a pan and add the cashewnuts and roast till it starts to get golden colour; immediately add the raisins with that and allow to fry them till it becomes puffy.

• Transfer the fried cashews and raisins together with ghee on top of payasam and mix well.

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Ulli Theeyal/ Cheru Ulli Theeyal/ Kunjulli Theeyal

       Ulli theeyal is a Popular nadan preparation from Kerala cuisine. The mild sweetness of the onions when cooked with the tamarind and with the roasted coconut masala, tastes irresistible. I need nothing more than this to finish my lunch happily.

       This dish is a pouring curry (ozhichu curry) served with rice. From my childhood I love this dish to the core. Whenever i make this dish i feel nostalgic about the memories of mom makes this for lunch. Simple yet delicious curry to serve with steamed rice.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:

Pearl Onion/ Kochu ulli, chopped- 15 nos (2 cups)
Ginger, chopped- 1/4 inch (optional)
Oil- 2 teaspoons
Tamarind- small gooseberry size

To roast and grind:
Coconut, grated-1 cup
pearl onion, finely chopped-5
Curry leaves- 1 srtand
Jeera/ cumin seeds- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1½ teaspoons
Coriander powder- 1½ teaspoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Dried red Chilli, broken- 2
Curry leaves- 1 strand

PROCEDURE:

• In a pan roast the coconut, onion, curry leaves, jeera  till you get the dark golden colour. Add little oil if needed. 

• Once it browns add the turmeric, chilli powder and coriander powder and mix well with coconut and allow to leave the raw masala smell for about fifteen seconds and turn off the gas and allow to cool.
• Grind this coconut mixture inside a blender. First powder the coconut then add water and grind as a paste.

• Heat oil in a pan and mustard seeds once it starts to splutter add the broken dried red chilli and curry leaves and fry for fifteen seconds.
• Now add the chopped pearl onion and ginger; saute in the oil till the cut edges starts to get golden colour. Sprinkle some salt and fry for fifteen seconds.

• Soak tamarind in water and extract the juice and add with this. Allow to cook for a minute or two till the raw taste of tamarind leaves.

• Now add the ground coconut paste and mix well. Add a cup of water to dilute the curry.
• Allow the curry to slightly thicken and get light brown colour.

• Notes: Theeyal can be prepared with the addition of onions and tomatoes sauteed  at the beginning.
• Pepper powder, fenugreek powder can be added if you wish.

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Ethapazham Pachadi/ Nendra Pazham Pachadi

      Ethapazham is a favourite fruit among all fruits for every Malayali. So using Ethakka or pazham even peel so many recipes are there. This pachadi too is a yummy pachadi with the perfect balance of taste and flavours. The mild sweetness from the banana is balanced with the usage of green chillies in this recipe.

     You wont feel that you are eating ripe banana dish while consuming this dish. So tasty bananas with the coconut and  yogurt sauce. Other than Malayalis too love this dish I am sure. So please try this dish and let me know.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: Kerala
Serves: 6

INGREDIENTS:

Nendran Banana, ripen- 1
Green chillies-2
Salt- to taste
Curd/ yogurt,beaten- 1 cup

To grind:
Coconut- 1/4 cup
Green chillies-2
Mustard seeds- 1/4 teaspoon

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoon
Dried red chiili- 2
Curry leaves- 2 strand

PROCEDURE:

• Slit the banana from top to deep down and chop them in to small pieces.
• In a pan add the chopped banana pieces, 2 slit green chillies (add red chilli powder if you wish to add), salt and half a cup of water and cook till soft.

• Slightly mash the bananas with the back side of a ladle or spoon.
• Grind coconut, green chillies and mustard seeds as a fine paste.

• Add this ground paste on the banana mixture and cook just for a minute and switch off the gas. Do not cook more the whole lot turns bitter.
• Immediately pour the beaten curd and mix well.

• Heat oil in a pan and splutter the mustard seeds; then add the dried red chillies and curry leaves fry in that oil for fifteen seconds and pour on top of the pachadi.

• Notes: You can add red chilli powder half a teaspoon while cooking the bananas to get little different taste and colour.

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Instant Rasam/ Tomato Tamarind Rasam

       Rasam is a digestive generally served in all South Indian Thalis. There are many variations in rasams available. The variety varies like Dhal rasam, Lemon rasam, Mint rasam, Mango rasam. This version is prepared in tamarind base with tomatoes with freshly ground masala.

      Rasam is always a comforting item served in all South Indian heavy Thalis for digestion. Rasam is not only used for digestion but also it soothes the throat. Making this rasam in cold season for lunch would be perfect. Pepper in this rasam soothes throat in case of cold or soar throat.This version is an instant easy to make version can be made without much effort.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Cuisine: South Indian
Serves- 8

INGREDIENTS:

Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Fenugreek seeds/ methi- 1/4 teaspoon
Red chilli, broken-1
Curry leaves- 2 strand
Asafetida- 1/4 teaspoon

Tamarind- gooseberry size
Tomatoes-2 big
Turmeric powder- 1/4 teaspoon
Chilli powder- 1/4 teaspoon(optional)
salt- to taste
Coriander leaves- handful

To grind:
Garlic-4-5 big cloves
Pepper- 1/2 teaspoon
Jeera/ cumin seeds- 1/2 teaspoon
Coriander seeds- 1/2 teaspoon

PROCEDURE:

• Grind garlic, pepper, jeera and coriander seeds together as a coarse powder in a mixer jar with out adding any water. 
• In a big bowl keep the tomatoes and roughly crush them using your hands. You can do this using a blender.

• Soak the tamarind in quarter cup of water and extract the juices. Add the tamarin extract with the pureed tomatoes.

• Add the ground powder and mix well. Dilute this with 4 cups of water and add turmeric, chilli powder and salt.

• Heat oil in a pan add the mustard seeds and fenugreek seeds. Once it splutters add the broken red chilli and curry leaves.

• Add Asafetida in the hot oil and immediately add the tomato tamarind masala water.
• Reduce the flame to low and cook the rasam.

• Once the rasam starts to become frothy on top add the chopped coriander leaves and mix well. Check for salt and add if needed.

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Nurukku Upperi/ Etakka Nurukku Upperi/ Kaya Nurukku Upperi

       Nurukku upperi is a quartered banana chips. To make this chips there is no need for slicer or grater. Simply u have to slit the bananas and chop them using a knife and fry them. So easy to make in minutes. It is also an inevitable fried item served in Onam Sadya.

       This can be eaten with tea as a snack. It is a very popular snack item through out the world and people like this without any age difference. You can use coconut oil to fry them if you like the flavour. Or else you can use any refined oil to make this crunchy chips.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Category: Snacks

INGREDIENTS:

Nendran Banana/ Ethakka, well matured- 3 medium sized (500 gms)
Turmeric powder- 1 teaspoon
Salt- to taste
Oil, to fry- 2 cups

PROCEDURE:

• Select matured green nendran banana and peel the skin and soak the banana for 5 minutes in turmeric water to avoid browning.

• Quarter the banana by cutting each bananas from top to bottom lengthwise by giving criss criss cut deep down.
• Then chop the bananas as thin pieces.
• Heat oil in a pan and allow to reach smoking hot.

• Now keep the flame to low and start frying the chips.
• When it cooks well it become light and start to float in the oil and you can able to hear the crispiness of the chips.
• Drain the chips from oil and once it reach room temperature store in airtight container.

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Bitter gourd Theeyal/ Pavakka Theeyal/ Kaipakka Theeyal

       Bitter gourd has so many nutrients and its been used in the treatment of Diabetes. We have to include this veggie as much as possible in our Diet. But the main barrier here is the bitterness of this veggie. We can reduce the bitterness of this veggie by adding masalas and tamarind water which absolutely reduces the bitterness and gives and heavenly taste to the dishes.

       In South India each state has its own Bitter gourd preparation using tamarind and masalas similar to this. In Tamil Nadu they call as Kara kuzhambu. Similar to  that in Kerala we use roasted coconut and maslas to prepare this yummy dish.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:

Bitter gourd, chopped-1 big
Oil- 2 teaspoons
Tamarind- small gooseberry size

To roast and grind:
Coconut- 1 cup
pearl onion, finely chopped-5
Jeera/ cumin seeds- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1½ teaspoons
Coriander Powder- 1½ teaspoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Dried red Chilli, broken- 2
Curry leaves- 1 strand

PROCEDURE:

• In a pan roast the coconut, onion, jeera  till you get the dark golen colour. Add little oil if needed. 
• Once it browns add the turmeric, chilli powder and coriander powder and mix well with coconut and allow to leave the raw masala smell for about fifteen seconds and turn off the gas and allow to cool.

• Heat oil in a pan and add the bitter gourd and saute in oil after a minute sprinkle some salt and cook till the cut edges of the bitter gourd brown lightly.
• Soak tamarind in water and extract the juice and add with this. Allow to cook for a minute or two till the raw taste of tamarind leaves.

• Grind this coconut mixture inside a blender. First powder the coconut then add water and grind as a paste.
• Now add the ground coconut paste and mix well. Add half to one cup of water to dilute the curry.

• Bring it to boil once the curry stats to bubble, add the tempering and switch off the gas.
• Heat oil in a pan and mustard seeds once it starts to splutter add the broken dried red chilli and curry leaves and fry for fifteen seconds and pour it over the theeyal.

• Notes: Theeyal can be prepared with the addition of onions and tomatoes sauteed  at the beginning before adding the veggie.
• Pepper powder, fenugreek powder can be added if you wish.  

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