KAPPA BIRIYANI / TAPIOCA BIRIYANI

Kappa Biriyani

Ingredients

1. Kappa/Tapioca-( cut into medium sized pieces)- 1 kg
2. Turmeric powder- 1/2 tsp
3. Mustard seeds- 1/2 tsp
4. Dry red chilies- 3 nos
5. Curry leaves- 1 sprig
6. Shallots-sliced- 10 to 12 nos
7. Cumin powder- 1/4 tsp
8. Fennel powder- 1/2 tsp
9. Grated coconut- 2/3 cup
10. Salt- to taste

For beef / mutton masala

1. Beef or mutton-(cubed)- 600 to 700 gms
2. Onion-sliced- 1.5 cups
3. Ginger-crushed- 1/2 tbsp
4. Garlic-crushed- 1/2 tbsp
5. Green chilies-cut vertically- 1 or 2 nos
6. Curry leaves- 1 sprig
7. Kashmiri chili powder- 1.5 to 2 tbsp
8. Coriander powder- 1 tbsp
9. Turmeric powder- 1/2 tsp
10. Black pepper powder- 1/4 to 1/2 tsp
11. Garam masala powder- 1 tsp
12. Tomato-chopped- 1/2 cup
13. Coconut milk- 1/2 cup
14. Water- as required
15. Salt- to taste
16. Oil- as required

Directions
 To prepare beef / mutton masala

• Heat oil in a pan and add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
• Reduce the flame to low,add chili powder,coriander powder,turmeric powder,black pepper powder,garam masala powder and 1/4 cup water.Cook until oil starts to separate,stirring continuously.
• Add tomato and cook until it turns mushy.Now add beef /mutton pieces  and salt to taste.Add sufficient quantity of water.Cover and cook over medium heat until it is done.(you can use a pressure cooker ,if desired)
• Add coconut milk and cook for few more minutes or until the gravy turns thick.Keep aside.

To prepare kappa/tapioca 

• Cook tapioca with turmeric powder,salt and plenty of water.Drain and keep aside.
• Heat oil in a pan and mustard seeds,let it splutter.Add dry red chilies,curry leaves and shallots.Saute until it turns golden brown.
• Add cumin powder and fennel powder.Saute for few seconds and add grated coconut.Cook for a minute ,stirring continuously.Add cooked kappa/tapioca.Mix well until combined.Add more salt if required.
• Now add the prepared beef/mutton masala and mix well.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the gravy without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• For best result use meat with bone..

KERALA MUTTON CURRY

Ingredients

1. Mutton-400 to 500 gms
2. Onion sliced- 2 cups ( 2 large sized)
3. Curry leaves- 1 sprig
4. Tomato chopped- 1/2 cup ( 1 medium sized)
5. Coconut milk- 1/4 cup
6. Water-1/4 to 1/2 cup
7. Salt to taste
8. Oil

For marination

1. Turmeric powder-1/2 tsp
2. Kashmiri chili powder-1/2 to 3/4 tsp
3. Salt to taste

For masala paste

1. Green chilies- 3 to 4 nos( or according to taste)
2. Garlic- 2 large cloves
3. Ginger- 1" piece
4. Turmeric powder-1/2 tsp
5. Kashmiri chili powder-2 to 3 tsp( according to taste)
6. Coriander powder- 1 tbsp
7. Pepper powder-1/4 tsp 
8. Garam masala- 1 tsp
9. Fennel seeds- 1tsp
10. Water- as required

For tempering

1. Mustard seeds-1/4 tsp
2. Curry leaves- Few
3. Oil-as required

Method

• Marinate mutton pieces with ingredients listed under' For marination' for atleast 2 hours.
• Grind together all the ingredients for the 'Masala Paste' to form a smooth paste.Keep aside.
• Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown.
• Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
• Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done.
• Add coconut milk and cook for 2 to 3 more minutes  or until the desired consistency is reached.
• For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry.

Serve with rice or appam.
Note:
This is a spicy mutton preparation ,so adjust the quantity of kashmiri chili powder according to your taste.
For best results use homemade garam masala

KERALA MUTTON BIRIYANI

Ingredients


FOR RICE

1. Basmati rice- 1.5 cups
2. Cardamom- 4 nos
3. Cloves- 4 nos
4. Cinnamon- 1.5" piece
5. Star anise- 1 no
6. Water- 3 cups
7. Salt to taste
8. Lime juice
9. Ghee-as required

FOR MUTTON MASALA

1. Mutton - 400 to 500gms
2. Tomato chopped- 1 medium sized
3. Kashmiri chili powder-3/4 to 1 tsp 
4. Turmeric powder- 1/2 tsp
5. Lime juice- 1 tsp
6. Salt to taste
7. Water-as required
8. Oil - as required
9. Ghee-as required

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/2 tsp
3. Salt to taste

For cashew-coconut paste

1. White poppy seeds-1/2 tsp
2. Cashew nuts-5 to 6 nos
3. Grated coconut- 2 tbsp

For onion masala paste

1. Onion- diced- 2 medium sized
2. Ginger- 1.5" piece
3. Garlic-4 large cloves
4. Green chilies- 5 to 6 nos( or to taste)
5. Whole black pepper- 1/2 tsp
6. Cardamom- 2 nos
7. Cloves-2 nos
8. Cinnamon- 1 " piece
9. Fennel seeds-1/2 tsp
10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

1. Cashew nuts- 10 to 12 nos
2. Raisins-1.5 tbsp
3. Onion -sliced finely- 1 medium no
4. Ghee- as required
5. Garam masala- 1/8 tsp
6. Mint and coriander leaves- chopped-1 to 2 tbsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

• Marinate the mutton pieces with ingredients listed under ' For marination'
• Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
• Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
• Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
• Add chopped tomato and cook for  2 to 3 minutes.
• Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

Varutharacha Mutton curry

Ingredients

1. Mutton-500 gms
2. Turmeric powder-1/2 tsp
3. Bay leaf- 1 no
4. Cardamom pods- 2 nos
5. Cloves- 2 nos
6. Cinnamon-2" piece
7. Ginger ( chopped finely)- 1" piece
8. Garlic (chopped finely)-  5 to 6 cloves
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup
11. Green Chilies (cut vertically)- 2 to 3  ( see note)
12. Curry leaves- 1 sprig
13. Coriander powder- 1 tbsp
14. Red chili powder-1/2 to 1 tsp( see note)
15. Garam Masala powder-1/2 tsp
16. Fennel powder-1/2 tsp
17. Tomato ( sliced)- 1 small
18. Oil
19. Water
20. Salt to taste

Todry  roast and grind

1. Grated coconut-1/2 cup
2. Black pepper corns-1 tsp 

For tempering

1. Mustard seeds-1/2 tsp
2. Coconut ( sliced)-3 tbsp
3. Curryleaves- 1 sprig

Method

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
• Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
• Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
• Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

Sending this to EP series @ SpiceNFlavors

Mutton Pepper Fry

Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

MEAT SAMOSA

MAKE AHEAD MEAT SAMOSA

Ingredients

1. Pastry sheets-9 to 10 nos( Recipe given below)
2. Beef ( cubed)-250 gms
3. Chilli powder-1 tsp+1/2 tsp
4. Turmeric powder-1/2 tsp+1/4 tsp
5. Pepper powder-1 tsp( or according to taste)
6. Onion ( chopped finely)- 1 no
7. Ginger chopped- 1 tsp
8. Garlic chopped- 1 tsp
9. Green Chili chopped-1 or 2 nos
10. Grated carrot-1/4 cup
11. Grated cabbage-1/4 cup
12. Garam masala- 1/2 tsp
13. fennel powder-1/2 tsp
14. Salt to taste
15. Oil
16. All purpose flour-2 tbsp
17. Water- As required

Method

• Marinate beef with 1/2 tsp chili powder,1/4 tsp turmeric powder and salt ,cook this with sufficient quantity of water till beef is tender and all the water is absorbed.
• Crush the cooked beef in a food processor and keep aside.
• Heat oil in a pan and add onion,ginger , garlic and green chili.saute till onion turns pink.
• Add grated carrot,cabbage and salt to taste and cook till it is almost done.
• Reduce the flame to low and add ,1 tsp chili powder,1/2 turmeric powder,and pepper powder.Saute till raw smell leaves.
• Add crushed beef,garam masala and fennel powder to this and saute till it is dry and colour turns to dark brown,stirring in between.
• Allow this to cool  well before filling the pastry sheets.
• Combine 2 tbsp all purpose flour with a small quantity of water to form a thick paste.This is used to seal the edges of the pastry sheets.
• Take a pastry sheet and cut into two ( ie two semi-circles)
• Fold this to form a cone shape and place 2 to 3 tsp of filling into it and seal the edges with the flour paste prepared.You can freeze the samosas at this point.
• Heat oil  in a pan ( oil should not be too hot) and deep fry the samosas till it  turns golden brown.
• Serve with tomato ketchup. 

For Pastry Sheets

Recipe source (with slight variations)-Yummy tummy
Ingredients

1. All purpose Flour- 1 Cup
2. Oil- 1 tbsp( more for brushing on the sheets)
3. Cumin seeds- 1 tsp
4. Water-as required
5. Salt to taste

Method

• Combine all purpose flour,oil,cumin seeds and salt together.Mix well using your fingers.
• Gradually add sufficient quantity of water  and knead well to form a soft dough.
• Cover and keep aside for 5 minutes.
• Divide this into small balls of equal size.Roll each ball into circles.
• Take one sheet and brush oil on top and place another sheet over this one.
• Lightly roll this into a thin sheet.
• Heat a non stick tawa and cook this for less than 10 seconds on each side.( DO NOT OVER COOK)
• Find an open edge and pull it carefully to separate the two sheets.
• Repeat the same with the rest of the dough.

For step by step instructions check this out

KERALA STYLE BEEF CUTLET

Ingredients

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

Method

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

KERALA BEEF ULARTHIATHU / BEEF ROAST

Recipe source :Suriani pachakam (Bava R Luckos)

Ingredients

1. Beef(cut into bite sized pieces)- 1 kg
2. Thinly sliced coconut pieces-3/4 cup
3. Turmeric powder-1/4 tsp
4. Shallots/chumanulli (sliced)-3/4 cup
5. Ginger (chopped)- 2tbsp
6. Garlic(chopped)-1 tbsp
7. Curry leaves- 3 to 4 sprigs
8. Vinegar- 2 tsp
9. Onion sliced-1 big
10. Salt to taste
11. Hot water
12. Coconut oil

To grind

1. Coriander powder- 2 tbsp
2. Chili powder-1 tbsp( or Kashmiri chili powder-2 to 3  tbsp,according to taste)
3. Turmeric powder-1/2 tsp
4. Black pepper powder- 1 tsp
5. Cumin seeds-1/2 tsp
6. Fennel seeds-1/2 tsp
7. Cinnamon-2" piece
8. Cloves- 5 nos
9. Cardamom-3 nos
10. Water

Method

• Mix together thinly sliced coconut,turmeric powder and salt.Heat oil in a pan and saute this until it turns golden brown.Keep aside.
• In a blender,combine all the ingredients to grind and blend to form a smooth paste.Keep aside.
• Place beef pieces in a pressure cooker or a heavy bottomed pan.Add the masala paste,fried coconut pieces,shallots,ginger,garlic,curry leaves , vinegar,hot water and salt to taste.Cook until the beef pieces are tender.
• Heat oil in a large  frying pan ,add sliced onion and saute till it turns golden brown.Now add the cooked beef and saute on a medium heat for about 15 to 20 minutes or until it is almost dry.(if you prefer dry fry ,cook for another 5 to  minutes until it is completely dry.)

Serve with rice,appam,dosa or puttu.ENJOY!!!

KEEMA BIRIYANI

Ingredients

1. Basmati rice-1 cup
2. Keema(minced meat,beef or mutton)-200 gms
3. Cardamom- 2 nos
4. Bay leaves- 1 no
5. Cloves- 3 nos
6. Star anise- 1 no
7. Ginger crushed- 11/2 tsp
8. Garlic crushed- 1 /2 tsp
9. Green chili (chopped)- 1 no
10. Onion (sliced finely)- 1 large
11. Kashmiri chili powder- 1/2 to 1 tbsp
12. Coriander powder-1/2 tbsp
13. Turmeric powder- 1/2 tsp
14. Garam masala-1/2 tsp
15. Pepper powder-1/4 to 1/2 tsp(optional)
16. Coriander leaves (chopped)- 1/4 cup
17. Mint leaves(chopped)-1/4 cup
18. Salt - to taste
19. Oil /Ghee
20. Water-2 1/2 to 2 3/4 cups

To garnish

1. Onion sliced finely- 1 no
2. Cashew nuts and raisins- few
3. Oil/Ghee

Method

• Heat oil/ghee in a pan and fry sliced onion, cashew  nuts and raisins (to garnish) separately until it turns brown and keep aside.
• Heat oil/ghee in a pan add cardamom,bay leaves,cloves and star anise and saute till fragrant.
• Now add ginger ,garlic and green chili and saute for a few seconds.Add  sliced onion and saute till it is caramelized.
• Add minced meat  and mix well.
• When the meat is half done add chili powder,coriander powder,turmeric powder, garam masala,pepper powder and salt to taste.Mix until combined.
• Now add half of the fried onions,coriander and mint leaves and cook until meat is done.
• Add rice and pour water,add salt to taste.Cover and cook till done.
• Garnish with fried onions ,cashew nuts ,raisins and chopped coriander leaves.
• Serve with raitha.

Sending this to Kerala kitchen event hosted by Khushi of A girl's diary