Kappa stew/Tapioca stew

Kappa Stew/Tapioca stew

August 28, 2016







Ingredients:



  • Kappa/tapioca/maracheeni                  : 1 medium
  • Onion                                                   : 1 no
  • Green chillies                                      : 3 nos
  • Ginger                                                  : 1/2" pc
  • Thin coconut milk                               : 1 cup
  • Thick coconut milk                             : 1/2 cup
  • Coconut oil                                          : 1 tsp
  • Curry leaves                                        : 1sprig


Method: 



  • Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
  • Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
  • Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
  • Add onion slices, graeen chillies and ginger julians to this and  then thin coconut milk to this and cook for 10 mins.
  • Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
  • Add curry leaves and drizzle some coconut oil to this.  This curry should be  semi thick and it goes well with Appam, Idiappam or idli or dosa!! 
  


Rotis

Tomato Chappathi

August 24, 2016






Ingredients:



  • Wheat flour                        : 2 cups
  • Chilli pdr                           : 1 tsp
  • Cumin seeds                      : a pinch
  • Ajwain                              : a small pinch
  • Salt to taste
  • Tomato                             : 3nos
  • Turmeric pdr                    : a pinch


Method:




  • Chop tomatoes roughly and grind it to a puree, keep aside.
  • Take  wheat flour  in a bowl, add cumin seeds, chilli pdr, turmeric pdr, ajwain and salt. Mix well. 
  • Add tomato puree to this and knead it to make a dough ( If necessary you can add little water).
  • Keep it covered for 15 mins.






Divide the dough into lemon sized balls. Take one ball and roll it into a 4" size paratha.  Heat a tawa and place the chappathi on it.






  •  Cook the chappathi until light brown spots appear on both sides.  Remove from tawa. Repeat the process with the remaining dough. 
  • Serve it hot with yoghurt and pickle or any side dish of your choice.






Mooli paratha (Radish paratha)

Mooli paratha (Radish paratha)

August 10, 2016





Ingredients:



  • Radish                        : 1 medium
  • Wheat flour                : 2 cups
  • Chilli pdr                   : 1/2 tsp
  • Cumin seeds              : a pinch
  • Salt to taste
  • Water as required


Method:



  • Grate the radish and keep aside for 10 mins.  After 10 mins squeeze the radish to remove the water.
  • Take the wheat flour in a bowl and add salt, cumin seeds, squeezed radish and chilli pdr. Mix it well and add water  little by little to make a stiff dough.






  • Divide the dough into lemon sized balls. Take a ball and roll it into the size of a paratha. 
  • Heat a tawa and place the paratha on it when small bubbles form smear  ghee or oil over it, Fry both sides of the paratha till small brown spots appear  and remove from fire. Repeat the process with the remaining dough. 
  • Serve it hot with curd and pickle.

 


Chilli garlic chutney

Chilli garlic chutney

July 17, 2016






Ingredients:



  • Dry red chillies                        : 12 nos
  • Garlic cloves                           : 15 nos
  • Tamarind paste                        : 1tsp
  • Salt to taste
  • Gingelly oil                             : 6 tbsp
  • Mustard seeds                         ; 1 tsp


Method:



  • Soak red chillies in warm water for 10 mins.
  • Drain them, add it to a blender along with garlic, salt and tamarind and adding very little water to this grind it to a fine puree.
  • Heat oil in a pan and add mustard seeds, when it pops up add the puree to this and saute it in a low flame till the oil separates.



Snacks

Vegetable momos (dumplings)

July 17, 2016



Momos are steamed dumplings and are traditional delicacies of Tibet and Nepal.
Either meat or vegetable fillings can be used in this. Maida is used for the outer covering.
Momos are usually served with a dipping sauce.




Ingredients:


For outer cover:



  • Maida / White flour                                          : 2 cups
  • Oil                                                                    : 1 tsp
  • Salt                                                                   : 1/4 tsp
  • Water as required

For the stuffing:



  • Finely chopped vegetables such as
  • carrots, Red capsicum, Green capsicum,
  • Cabbage and french beans                                  : 2cups
  • Spring onion chopped                                        : 1/4 cup
  • Garlic chopped                                                   : 1 tbsp
  • Soya sauce                                                         : 1 tbsp
  • Pepper powder                                                   : 1/2 tsp
  • Salt as required
  • Oil                                                                      : 1 tbsp


Method:



  • Mix maida with salt and oil in a bowl. Add water little by little and knead it to a firm dough. Cover the dough and keep it for 30 mins.
  • In the mean time we can make the filling. Chop all the vegetables finely. 






  • Heat oil in a pan, add chopped garlic and saute for 2 mins. Then add chopped spring onion(white part)  and saute for 30 secs, add all the vegetables to this and stir fry the vegetables on high heat. 
  • Add  soya sauce, salt and pepper to this and stie fry again till the vegetables are cooked. Now add the green parts of the spring onion to this and mix well, keep aside.
  • Take the dough and roll it to make a large thin chappathi and cut it with some round shape lid for making a thin circle of about 2-3 inch diameter.






  • Place a small portion of the cooked vegetables in each round chappathi and lift  one side of the edge and start pleating, towards the end join the pleats in the centre.






  • Prepare all the momos like this way and keep it covered with a moist cloth.
  • Boil water in a steamer,  place the momos in a greased steamer pan, keeping space between them so that they don't touch each other. steam the momos for 5 to 6 minutes. When you touch the momos the dough should not feel sticky to you. Don't overdo the steaming as the dough becomes dry.
  • Serve the momos with spicy sauce. Here I made chilli garlic sauce  for momos.


 

Pot logo by Sma-Rtez , used under the Creative Commons license