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Showing posts from July, 2017

Ellum Kappa/ Kappa Biriyani

Ellum Kappa/ Kappa Biriyani
Ellum Kappa is a yummy combo of meat and tapioca. It is commonly found in tattukadas or Kerala fast food joints.It is also known as kappa biryani or asiad.This is a humble common man's food. Ellum kappa or meat with bone is a one pot meal and simple to make. Ellum Kappa is served in Christian families of central Kerala to guest on wedding eve.Today you can easily find this is road side restaurants  and even in  star hotels .


Beef - 1 Kg

Shallots- 1 cup

Crushed ginger and garlic- 2 tbs
Green chilly - 3-4
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder-1/2 tsp
Tomato- 2
Garam masala- 1/2 tsp
Meat Masala- 1 tsp
Coconut oil
Salt to taste

To make Tapioca

Tapioca-  1 kg
Shredded coconut- 3/4 cup (optional)
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Sliced shallots- 2-3
Coconut oil- 2 tsp

Clean and cut  beef into small pieces. Marin…

Beetroot Pickle

Beetroot Pickle
Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.

Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup

Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of …
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