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..

MUTTON CURRY

Recipe adapted from -Pachakam

Ingredients

1. Mutton(cut into medium sized pieces)-500 gms
2. Onion-sliced-3 nos
3. Tomato-sliced- 2 nos
4. Ginger chopped-1" piece
5. Kashmiri chili powder-1 to 1.5 tsp ( or use red chili powder to taste)
6. Salt to taste
7. Garam masala powder-1/4 tsp

To roast and grind

1. Grated coconut- 1 cup (heaped)
2. Coriander seeds-1 tbsp
3. Dried red chilies-4 nos ( i used 6 kashmiri red chilies)
4. Black pepper corns-1.5 tsp( or to taste)
5. Cumin seeds- 1/4 tsp
6. Fennel seeds-1/4 tsp
7. Cloves- 2 nos
8. Cinnamon- 1 small piece
9. Shallots- sliced-3 to 4 nos
10. Curry leaves- 1 sprig
11. Oil( use coconut oil if available )- 2 tsp or as required

For tempering

1. Ghee/Oil- as required
2. Shallots-sliced- 2 nos
3. Curry leaves- 1 sprig
4. Black pepper powder-1/4 tsp
5. Coriander leaves- chopped- 1 to 2 tbsp

Method

• Combine together mutton pieces,onion,tomato,ginger,chili powder and salt to taste in a heavy bottomed pan.Cover and cook until it is almost done.(After cooking the mutton,if you need more gravy,add boiling water ,as required)
• Meanwhile,heat oil in a pan and add the ingredients listed under 'To roast and grind' .Cook this stirring continuously until it turns brown.Allow this to cool and grind to form a smooth paste ,without adding water.(If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.) keep aside.
• Add the roasted masala paste to the cooked mutton and mix well until combined.Bring this to a boil.Cook for another 3 to 4 minutes,add more salt if required.Add 1/4 tsp garam masala and stir well.
• For tempering ,heat ghee/oil in a pan and add shallots and curry leaves ,Saute until shallots turn golden brown.Switch off the stove and add black pepper powder and coriander leaves.Pour this over the curry.Stir well.

Serve with rice,appam or roti.

Notes:

• Do not add water  while grinding the roasted coconut masala.
• Use kashmiri chili  for that rich red colour .It is milder in taste compared to regular red chili.
• I also added one sliced green chili during tempering,as i like it a bit spicy.

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.

Kadai Ghost ~ As Dhaba Style

Kadai Ghost is one of the recipes that is probably available in every restaurant and road side dhaba. Kadai refers to Indian wok which is slightly deeper (compared to Chinese wok) and narrower in diameter with a round bottom and curved handles. Many a times, a dish which is specifically cooked in kadai, takes the name from it, like kadai ghost. Since in kadai ghost no water or stock is used to cook the ghost and rather the mutton cooks in the masala and its own stock, kadai makes sure the mutton doesn't burn and simmers away slowly braising the meat. Having said that, you may as well cook it in a deep bottom pot with a little stock to
help you through.

Ingredients :

Mutton/Ghost: 500 gms
Onion : 4, medium, 2 sliced and 2 cubed
Ginger : 2 tbsp,  juliennes
Garlic : 2 tbsp, finely chopped
Capsicum : 1, big, cubed
Tomato : 1, medium, cubed
Red chilli : 2 pieces
Yogurt/dahi : 2 tbsp.
Almond/cashew paste : 3 tbsp.
Oil : 2 tbsp.
Ghee : 1 tbsp.

Dry Ingredients :

Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 11/2 tsp.
Roasted white musturd powder : 1 tbsp.
Garam masala powder : 1 tsp.
Kasuri (Fenugreek) Methi : 1 tbsp.

Method :

Mutton wash and cut into medium pieces. Boil it with little turmeric powder and salt. Keep aside.

Heat oil in a kadai, add sliced oinion, fry till lighly brown then add half of finely chopped garlic and juliennes  ginger, fry for 2 mins.

Now add 3/4th of all dry ingredients except kasuri methi and dahi, almond/kashew paste, mix well with mutton. When oil separates from masala then add mutton stock, stir well and cook till done. Fry on a medium heat until most of the stock evaporates but ensure that the spice mixture does not burn.

In an another kadai, heat 1 tbsp of ghee, add cubed onion, capsicum, whole red chilli, tomato, rest of ginger and garlic, cook for 5 mins. then quickly add all 1/4th of dry ingredients, kasuri methi, mix well. Switch off this gas.

At this point, add this mixture into cooked mutton kadai and mix well on low flame for 5 mins.

Serve hot with naan or roti.
Sending this recipe to Julie's "Christmas Delicacy" event and Mi Spicy kitchen's "Red Meats Feast" event

 

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