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Our princess, born on 15 Jan 2010.

KAPPAYUM MEENUM

Unquestionable part of Kerala cuisine, Kappa goes well with fish curry, beef roast and green chutney. It is considered as a common man’s diet and is the local toddy shop favorite.

Ingredients:

Tapioca/Kappa/Kolli kizhangu : 2Cups, Cubed.
Mustard Seeds : 1/2 tsp
Green Chilli : 2, Chopped
Garlic : 2, Sliced
Curry leaves : 2spring
Coconut : 3/4 Cup
Turmeric Powder : 1/2tsp
Salt
Oil

Method :

1. Remove the hard skin of kappa/Tapioca and cut them into cubes. Wash the cubed pieces thoroughly.

2. Now transfer them to a vessel and add enough water, Garlic salt. Cook till kappa/tapioca is soft when pierced with a fork. Now drain the water and keep kappa/tapioca aside.

3. In a kadhai heat oil and add mustard seeds. When it splutters, add green chilli and curry leaves. Saute for 2-3minutes and add coconut, turmeric powder and salt.

4. After 2minutes add kappa/tapioca to this and mix well. Close the kadhai with a tight lid and keep it in low flame for 5min.

5. Kappa/tapioca is ready to serve..

Fish curry recipe

MALAI MUSHROOM KABAB

Happy New Year Fellow Bloggers...... :)

Ingredients :

Button Mushrooms : 200gm

Thick Curd : 1/2Cup

Crushed Pepper : 3tsp

Cumin Powder : 1/4tsp

Kasoori Methi Powder : 1/4tsp or

Coriander leaves : 3tsp, finely chopped

Onion : 1, Sliced

Garam Masala : 1/4tsp

Ginger : 1/4inch

Garlic : 4

Green Chilli : 1

Salt

Olive Oil

Method :

1. Make a Paste of ginger, garlic green chilli, kasoori methi / coriander leaves, salt, cumin powder, garam masala and pepper. In a small bowl, Combine cleaned mushrooms with this masala and Curd. (curd should not be more. add just to mix the mushrooms with other ingredients)

2. Preheat the oven to 200 degrees.

3. Now take a heatproof vessel and brush it with olive oil. Keep the mushrooms and onion inside it. For flavor add 1tsp coriander leaves on top of the vessel and cover it tightly with aluminum foil.

4. Bake this for 5 to 10 minutes and Keep aside.

For the Masala :

Cream : 1cup

Cumin powder : 1/4tsp

Garam Masala : 1/tsp

Kasoori Methi : 1/4tsp

Crushed Pepper : 1/2tsp

Salt

Combine everything in a bowl and keep aside.

5. After baking transfer mushrooms, onions and its gravy to a non stick pan and heat on meduim flame. When water evaporates 90%, combine the ingredients for masala to the non stick pan and give a quick stir.  Serve hot with any salad.