ALOO PARATHA

ALOO PARATHA

Ingredients

1.      Wheat flour-2 ½ cups

2.      Water-(approximately) 1 and half cup

3.      Salt

For filling

4.      Potatoes-4 nos,medium sized

5.      Onion-1 ½ medium sized,chopped

6.      Green chilly-2 nos,chopped

7.      Ginger-1tbsp,chopped

8.      Turmeric powder-3/4 tsp

9.      Lime juice-1tbsp

10.  Coriander leaves-one handful, chopped

11.  Oil-2tbsp

12.  Cumin seeds-1/4 tsp

13.  Salt

Method of preparation

1.      Wash and boil the potatoes in a pressure cooker. Remove the skin and mash well.

2.      Heat oil in a pan. Add cumin seeds,stir for a minute.

3.      Add ginger, green chilly and onion, sauté till onion turns translucent.

4.      Add turmeric powder stir for a minute. Add mashed potatoes and salt.mix well.

5.      Lastly add chopped coriander leaves and lime juice.mix with the potato masala.Switch off the flame. Keep it aside

6.      Mix ingredients 1-3.knead into smooth dough. Let it rest for 15 min.

7.      Make big lemon sized balls out of it. Roll into a thick disc.

8.      Keep the prepared masala in the center. Bring all the edges of the flattened roti to the centre and fold in order to cover the filling(check the pictorial) .roll this lightly into a thick chappathi by dusting some flour. Repeat the process with the remaining balls.

9.      Cook both sides on a tawa.Smear some oil or butter over the top. Serve with raitha or pickle.

PICTORIAL

KOVAKKA(IVY GOURD) FISH CURRY-100% VEGETARIAN !!!

 This curry can be called as “a fake non-veg curry”. yes it tastes like fish curry even without fish.iam sure this curry will satisfy both vegetarian and non-vegetarian taste buds.

Ingredients

1.      Ivy gourd- 1 ½ cup,cut length wise

2.      Green chilly-2 or 3 slitted

3.      Ginger -1 small piece

4.      Pearl onions- 2nos or half of 1 small sized onion

5.      Chilly powder-2tsp

6.      Turmeric powder-1/2 tsp

7.      Grated Coconut-1 cup

8.      Kudampuli(cocum)-2 or 3 pieces

9.      Salt

10.  Water

11.  Oil-2tbsp

For seasoning

12.  Oil-1tbsp

13.  Pearl onions-2 nos ,cut into thin round slices

14.  Mustard seeds-less than ¼ tsp

15.  Fenugreek seeds-a pinch

16.  Curry leaves -1 sprig

Method of preparation

1.      Wash kudampuli 3 times. Dissolve required amount of salt in ½ cup of water. Soak kudampuli in this for 10 min.

2.      Take a meen chatty. heat oil. Add ivy guard and green chilly. sauté until it turns soft.

3.      Grind ingredients 3 -7 to a smooth paste by adding little water.

4.      Add this paste into the cooked ivy guard.mix well

5.      Add kudampuli along with the water+ another 1 cup of water.

6.      Let it boil. Keep the lid on. Reduce the flame. cook until the gravy thickens.

7.      For seasoning- heat oil in a pan splutter mustard seeds, add fenugreek seeds,onion,curry leaves stir until onion turns brown. Pour this over the prepared curry.

Notes: try to keep this curry in the prepared vessel for sometime, as it takes a little time for the flavor to set in.

KAPPA (TAPIOCA) BIRIYANI / KAPPA ERACHI

KAPPA(TAPIOCA) BIRIYANI/ KAPPA IRACHI

Ingredients

For meat curry

1.      Beef-1kg,cut in to medium sized pieces

2.      Onion-4 nos, thinly sliced

3.      Ginger-2 ½ tbsp chopped

4.      Garlic-2 ½ tbsp chopped

5.      Green chilly-5 nos,cut length wise

6.      Chilly powder-5  tsp

7.      Coriander powder-6tsp

8.      Turmeric powder-3/4 tsp

9.      Garam masala -1 ½ tsp

10.  Whole spices- cardamom-4nos,cloves-6nos,cinnamon-2sticks,star anise-1no

11.  Oil-4tbsp

12.  Water-1/2 cup

13.  Vinegar-2tbsp

14.  Salt

For kappa

1.      Kappa/tapioca-1 kg,peeled and cut into cubes

2.      Green chilly-3 or 4

3.      Pearl onions- 4 nos or half of one big onion

4.      Saunf(perumjeerakam)-1/2tsp

5.      Garlic-4pods

6.      Garam masala-1tsp

7.      Turmeric powder-1tsp

8.      Grated coconut-1 ½ cup

Method of preparation

Meat curry

1.      Heat oil in a pressure cooker. Add all spices stir for a minute.

2.      Add chopped ginger, garlic and green chilly stir for 5 min

3.      Add onions sauté until onion turns soft.

4.      Add all powders stir for 5min.add salt

5.      Add beef, mix well with the masala.add water and cook upto 4 or 5 whistles.when it is done switch off the flame.let the pressure escapes completely. Add the vinegar. Keep this curry aside.(there should be some gravy remaining)

Kappa

1.      cook tapioca in plenty of water. When the water starts boil add salt. Cook until it turns soft and mushy. Switch off the flame drain the water completely. Mash it and keep aside.

2.      In a mixer grinder, grind ingredients 2-7 ,add coconut and grind into a coarse mixture.

3.      Keep the cooked kappa on low flame. Keep  coconut mix over the top. Close with a lid.keep in flame for 5 min.

4.      Add this cooked kappa into the beef curry ,mix well. Serve hot.