Ladies Finger Pepper Saute

Just another simple ladies finger recipe that goes with rice. Cooking ladies finger may be slightly tricky 'coz water is not added for the dry dish, hence oil is the only alternative. The amount of oil can be kept less by lightly stirring the vegetable two to three times and covered cooking.

Egg & Potato

the recipe

Egg – 4
Potato – 2
Onion – 1 big or 2 medium
Garlic – 12 cloves
Ginger – 3 cm piece
Green chilly – 1
Curry leaves – 1 sprig
Tomato - 2
Coconut, grated – ½ cup (grind it to a smooth paste)
Salt – to taste
Oil – 2 tbsp

spice powders

Turmeric – ½ tsp
Chilly – ¾ tsp
Coriander – ¾ tsp – 1 tsp
Pepper – ½ tsp
Garam Masala – 1 tsp



the method

Boil the egg and potato. Heat oil in a pan and add the sliced onions. When it starts to brown add finely chopped garlic, green chilly and ginger. Add curry leaves. Stir for a minute and add the spice powders. Stir till the powders are roasted (add ¼ cup water if it starts to burn). Add the chopped tomatoes, salt and stir till it turns soft. Add the coconut paste and boil it. More water may be added if the gravy is too thick. Add the peeled and cut potatoes and eggs. Boil it for two - three minutes. Done.

Vegetable Kurma (Korma)

Kurma in Tamilnadu, korma in North India...that is my understanding. It is a spicy vegetarian dish that tastes good with rice as well as chapati. This is another dish which i have been relishing since childhood with most of the vegetables in the recipe coming from our garden. You have that option of growing and plucking fresh vegetables when you live in a hill station. Now those experiences are just memories to cherish especially the climate factor...





the recipe

carrots - 2
potato - 1
beans - 15 -20
peas, cooked (green or dried) - 1/4 cup
tomato - 2
cauliflower, medium sized or small - 1

turmeric powder - 1/2 tsp
chilly powder - 1/2 tsp
pepper powder - 1/2 tsp
coriander powder - 3/4 - 1 tsp
garam masala - 3/4 - 1 tsp (depending on your spice requirement)

for the masala to be ground

onion - 2
garlic - 8
ginger - 1 inch
green chilly - 1
oil - 1 or 2 tbsp
salt - to taste

Coconut, grated - 1/4 part
Poppy seeds (optional) - 1/4 - 1/2 tsp soaked in 3-5 tbsp water for abt 15 mins

the method

Saute the onion in oil. When it starts to brown add garlic, ginger and chilly and saute till it is soft. Add chilly powder and saute for few seconds. Grind it to a smooth paste.

Cook the peas separately. Cook the carrot, potato and beans till half done and then add tomatoes, the ground paste, turmeric, salt and coriander powder. When the vegetables are three fourths done add the cauliflower, peas, pepper powder and garam masala.

In another pan lightly roast the grater coconut without losing its color (takes abt 2 minutes). Grind the coconut with the soaked poppy seeds. (For more aroma soak a pinch or two of cumin and fennel seeds).

When the vegetables are almost done add the coconut and poppy seed paste and bring it to boil. Done.

Mashed Tapioca (Kappa Puzhukku)

You may call this a rustic delicacy, yet found on way side eateries in Kochi city, hotels now applaud tapioca dishes with even a tapioca biryani in the menu.

Though this tapioca recipe used to be prepared at home, once in a while, i learnt that the name was puzhukku when i was in the college hostel when one of my friend brought this from her home after the weekend holidays. Then i learnt that there was a chakka puzhukku and also that puzhukku can be made from a variety of tubers that taste good especially during the karkidagam season. I prepared the tapioca puzhukku just out of coincidence with the season. And the name may sound a little like a continental or English cuisine., ..........if there can be mashed potatoes why not a mashed tapioca...




the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½

for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces.

Grind the ingredients for the puzhukku masala into a coarse to smooth consistency.

In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Serve with pickle or uppum molaku.

Beef and Tapioca Mash

the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½ of 1

 for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces. Grind the ingredients for the puzhukku masala into a coarse to smooth consistency. In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Keep it aside.

Beef gravy to be mixed with the mash

Beef (boiled with chilly, ginger and pepper) – 250 -350 gms
Onion, finely chopped -1
Garlic, finely chopped – 5 cloves
Garam masala – ½ tsp
Turmeric – ¼ tsp
Chilly powder – ¾ -1 tsp
Oil – 1 tbsp

Heat oil in a pan and add finely chopped garlic. Stir for few seconds and add the finely chopped onion. Let it partially brown. Add the turmeric, chilly powder and garam masala. Stir for about a minute and then add the boiled beef with one cup of its stock. Simmer for 10 minutes. Keep the pan with the tapioca mash in low flame and pour the beef gravy over it. Mix it thoroughly and stir till all the gravy is absorbed by the mash. Serve luke warm.