Kappa Biriyani - Tapioca (Cassava) with Beef

Anything Kappa does not last for long in our house once made. So we always make this in large quantities. It can be had as a main meal or as a filling snack. Remember those hungry evenings when you get back from work ready to eat an elephant? Just roll the Kappa Biriyani into a large ball and take as big bites as you can and that will assuage the hunger right away. To heat or not to heat is totally up to you... I didn't dare venture into making Tapioca here till later. But once I hit on the right way of doing things, cannonballs couldn't stop me. The easiest for Kappa is of course this drum cut version. That has its own charms but the version with beef is unparalleled in yumness and I can't keep my hands off of it once prepared. In The Mix Tapioca - 4 to 5 roots or pieces. Shredded Coconut - 2/3 cup Red onion - 1 full - thinly sliced (can use 5-8 large shallots also) Turmeric powder - 1/2 tsp Green chili - 2 or 3 Salt to taste For The Beef Beef - 1/2 to 1 lbs or what comes in a small pack Red onion - 1 large thinly sliced garam masala - 1/2 tsp turmeric powder- 1/4 tsp coriander powder- 2 to 3 tbsp chili powder - 3 tsp ginger - 1" pelled and thinly sliced garlic - 2 or 3 pods, crushed & then sliced across curry leaves - as many as makes you happy or 1 sprig salt to taste oil to season mustard seeds - 1/2 tsp How To Do This method of preparation was considered labor intensive and I wasn't going to try anything regardless of how good it tasted. Then I figured out an easy way - sans some elegance - and now Kappa Biriyani is a regular feature whenever we come across a healthy bunch of tapioca roots in the Chinese store. Drum cut the 'kappa' like you would for the 'chendamuriayan' and peel off the skin. Normally the next laborious step is to chip away into smaller pieces till only the central vein remains. This step is not a must and you can just go on and cook with salt and water. The only drawback is you might have to pull out veins from the final dish. If an ardent eater like me thinks it is not a big problem then you can can plunge along with me and have an easy life with Kappa Biriyani to keep you company:-) It is easier to just remove the vein gently from the cooked tapioca whenever you come across one. There you have it. I have divulged the secret! Anyway, do cook the tapioca please and drain the water. Be careful not to get burnt while doing this. Add The Gravy Prepare the gravy mix while tapioca is being cooked. Take the coconut, tumeric, salt, onion and green chilies and grind together in a blender with enough water. As soon as the water is drained from the cooked tapioca, make a hole and add half of the mix towards the bottom. Add the rest to the top and cover over with tapioca. Cover and cook for 2-3 minutes on low heat. Be nearby to prevent any burning up. Then remove from heat and mash with a wooden spoon like there is no tomorrow. As mentioned above, do remove any veins that you come across. I will not be responsible for any vein damage. Mix well so that the gravy is well spread and the tapioca is mashed nicely. Not too mashed up but mashed enough to keep it all sticking together. Add The Beef The beef can be prepared at this stage as I have done many times or while tapioca is on the stove. Either way it will be OK. Break mustard in heated oil and add onion and curry leaves. Add salt and saute well. Add ginger and garlic and saute on low heat. Once everything mixes together nicely and begins to brown, add all the powders together. Add a little water to help all blend together in the pan. Roast till the familar scent of the spices fill the air and add the meat. Fry on medium heat for a few minutes. Cover and cook. No need to add water at this stage. Add this beef to the prepared tapioca and mix gently but surely together till the biriyani of your dream emerges. Sit down and enjoy with a cup of coffee and some pickle or yogurt if you are into those. Will keep in fridge for almost a week and watch your hungry evenings fly by like a dream...

KaLLappam - Traditional Appam with Toddy (7-UP)

What I remember when I hear "KaLLappam" is the sizzle from the pan as the batter hits it. Unlike regular breakfast items KaLLappam was made in the evening. That is, one evening in particular which is the day before the feast of St. George (Gevarghese in the vernacular) . The very finest (creme' la creme') appams made from the top of the batter were set aside to be sent to the nearby famous church holding the Saint's name. It used to be, this stack contained 21 appams plus one for each of the animals of the farm since St.George is the protector of all animals as well as offers protection from the not so nice ones. These saintly appams also had the most perfect shape.

The best combo is with fresh chicken and potato curry. It is good on its own too. I enjoy them with honey. But then I enjoy anything with honey.


Speaking of honey, Mom used to have these wooden boxes supported on single stocky posts placed here and there. Honey bees setup their homes in these boxes on their own and through forced settlement. The box was shaped like a house and inside it had rows and rows wooden rectangular frames that the bees filled with honey combs. Pure white, fluffy combs filled with golden honey .....Yumm...... The vast yard lined with mango trees and flower plants spilling over from our garden on the west side of the house had many such homes. I was a little afraid of the bees in the beginning but curiosity got the better of me and gradually I was a regular visitor. I discovered that if I pretty much stand still in a strategic place then they won't worry about me and I can happily observe the goings on at the tiny entrance to their home. It was interesting to identify the ones who came back with a stash of honey drunk pollen on their backs. In the heat of summer we set small bowls of water next to the entrance so they'll have some relief. We also had to put pesticide around the post to keep bugs and insects away from their neat homes.

There were locals with expertise in these things. They knew how to separate out a queen so another hive can develop around her. It was mostly during the mango/cashew season that wild bees setup their homes on the land, I mean on trees. Once the queen was found, her wings were cut so she will stay and keep the hive with her. This little lady had such powers! I remember when I first set eyes on a queen bee. They are darker and a little bigger than your average worker bee. In all my years with them I never got stung except when finally I poked a finger into their home just to have that experience:-) My son on the other hand got stung by a bee on his bare feet while playing on the grass at the Y. It is an event that he speaks of with much remembrance.


Oh My! I should never talk about the good old days I guess. Keeps me going like the energizer bunny. Let us move on. KaLLappam got its name from the rising agent used in it which is a natural form of local liquor ("kaLLu" or toddy) harvested from coconut/palm trees. This obviously is in short supply here and my sister-in-law is owed credit for disclosing to me how 7 UP can be used as a pretty good sub. I also add some yeast for good measure. If you have the real toddy then that is all we need for the batter to rise. We made it after a long time since Mom and I had a craving for it.

In The Mix

rice flour - 4 cups
finely shredded coconut - 3 cups
yeast - 1/2 tsp (I use Fleischmann's Rapid Rise Yeast which can be mixed as is)
sugar - 2 tbsp (optional)
7-UP - 3 cups
cumin powder - 1/2 tsp
salt & water - as needed

How To Do

Mix flour and coconut powder with all the other ingredients. Add water only for the sake of consistency. The batter should be thick set and not runny but should be so it can be ladled with ease. Because the coconut is added in the shredded form the batter will be thick to begin with so care must be taken if water is needed. Set aside in warm oven at least 5 hours or till the batter starts to rise. It is very critical that you start making the appams as soon as it rises for the appams to stay soft long term.



Slowly pour the batter on to a medium heated pan. Slighly flatten to round out the shape only if needed.

The appams are sized like pancakes and can be made in groups of 4 or more in a 12" pan. Turn them over once. A minute or 2 on each side should do.












If we made KaLLappams in the evening that meant it it served for breakfast next day too. A break from early morning breakfast preparations before going for the Sunday Mass. Me, I am OK with them any time of the day! These will keep for as long as a week in the fridge and is a filling evening snack.


Note: Bee pics from our backyard added on August 19, 2009.

Koon Thoran - A Mushroom Coconut Preparation

When Mom is in residence, old recipes pop up like mushrooms. Pun intended:-) Mushroom is a favorite of my Mom's and also my husband's. Wouldn't you say the planets are just aligned for this one? Just what I thought too. So we'd been eating these lovey-dovey little umbrellas with a generous addition of coconut under the guise of a thoran and no one is complaining.

Back in the farm, you know rainy season has taken root when mushrooms appear as if overnight. They range from large sprawling ones to dainty little beauties. The poisonous genre never looked great and so were easily distinguishable, says Mom. I used to find them everywhere. Under the fallen tree, on the side of a little walkway, on the stone fence separating one part of the land from another, next to the stream filled with tiny water creatures that flowed only during the rainy season and even under that moss filled rock jutting out of place anywhere. They also remind me of the lilies that used to sprout in abundance with brilliance and beauty all over our upper land. Both in white and pretty peach. Mom used to say that the lilies sprout to commemorate a special event and I used to look at them and ponder on that. It is said that when St. Joseph went to seek Mother Mary's hand, she wasn't quite sure of it as he was rather old compared to others with similar intentions and prayed for a sign. Then these lilies sprouted on his walking stick and that clinched the deal. Sweet. eh? What are lilies doing in a mushroom recipe? I don't know either:-) Here comes the recipe.

In The Mix

Mushroom - 1 lbs (can be brown or white)
turmeric - 1/2 tsp

coconut powder/grated coconut - 3/4 cup
shallot - 2 or 3
green chili - 4 to 5
turmeric - 1/4 tsp

How To Do

Prepare the mushrooms first by removing the skin on the umbrella part. It will peel off easily from the edge of the umbrella to top center. Break off the stem, peel off skin and dice along with the cleaned tops. Now wash and drain with water and 1/2 tsp or more turmeric. This is necessary to remove any unwanted flavors. I think this step is probably because mushrooms grow close to ground and are subjected to all kinds of things going over, under or on them...

Now mix with salt and curry leaves and set to cook after adding a few table spoons of water.
If you add more water, it will take forever to dry up since mushroom's own water will show up too while being cooked. Cover and after a minute or two of high heat, cook on low for a few minutes. Prepare the coconut gravy now.

Coarsely grate the coconut, 1/4 tsp turmeric, green chilies with enough salt and water. Add this to the top of the mushroom and cover and cook again for 5-10 minutes. Do not stir at this time. Dry to your preference, stir towards the end and consume with hot white rice!

Mom does not like any other curry with mushroom. No non-veg I mean. Says they won't go with the mushrooms. Just your good old rice and mushrooms. Works for me! She also talks of these "doll mushrooms" that are supposed to be even more delicious. Not sure how to get a hold of those here.

Ariyunda - A Powdered Rice Snack

I always used to ask Mom for this snack when coming home for the breaks. Consuming it in numbers had the power to quench my thirst for home made food. Not surprising since it is made up of powdered rice, freshly grated coconut and jaggery/brown sugar for sweetness. The most difficult part is preparing the rice. We had a cutely shaped pot - kudam- made of clay for this purpose. It was not your run of the mill clay pot but a special type with very thin walls and a most beautiful shape optimized for dry frying the rice. She always had preferences as to who among her help should do this particular task because of the patient frying involved.

Once the powder is fried, ground and sieved, it is stored away and will keep for up to a year according to Mom. My Grandma was a contender for this snack while growing up. Most of the time the two of us can finish all the prepared stuff in a jiffy. So...... Mom has brought a bag full of this powder and armed with fresh grated coconut and jaggery, what is there to stop me from snacking on it for the rest of the year? Nothing really except for the very end of the powder which would be rather sorrowful. Till then it is me and my rice balls because as fortune has it, the husband does not like it and nor do the kids. Sad indeed. NOT!

In The Mix

Fried powdered boiled rice - 1 cup
Fresh grated coconut - 1/2 cup
jaggery/brown sugar - 1/2 cup

How To do

Never having done or really witnessed the rice frying part I cannot describe it here in detail. But you use boiled rice for this purpose and keep frying on low fire till the rice turns brownish and shows sings of puffing up. It is important to get it of off the fire at the right time. Now grind it to a fine powder form and the rice part is all set.

When you feel like snacking, all you need to do is mix all of the above together.


The method and consistency is as that of puttu. Of course there is no need to add water. The natural water content in the freshly grated coconut and jaggery are enough. You can use a pestle and pound gently for a while to make sure that all blend together.


Now squeeze together into yummy balls. I was so impatient after all this time that I finished most of it in the pestled form before the mix could fulfill its destiny into being delicious balls:-) Yum... can't wait to make the next batch.

Mango Delight - A Mango 'Thira' Preparation

This is a delicacy of my childhood made from dried ripe mango sheets that I wasn't too keen on. Yet age and distance had the power to make it such and I was happy when my Mom remembered to bring some this time around on her visit. Yes, my 83 year old Mom is visiting. Yay! Age has made her fragile yet have mercifully kept her healthy in every way that I thank God for this. At this moment in my life with my Mom here I feel like I am home. Looking into her sweet gentle face I see my childhood come full circle.

I didn't ask for anything from home as most of the things are available here yet my Mom instinctively brought the things I had craved the most and had given up on. The ''Thira' used to be made from Mailappoo' mangoes that fell plentiful in our lower farm land where the much beloved tree stood laden with fruits. Mangoes will fall all the time but some windless days in the afternoons they stayed put. I used to sit on the large stone steps leading down to the tree waiting for the telltale movement of the leaves and the all familiar sound of mangoes touching base. There was even a song for the wind to come so mangoes can fall. Mailappoo was just one variety in the land but it was special because of its ease of access for us kids and the sheer number of fruits making for an easy snack whenever. 'Moovandan', 'Komanga', 'Nadan', 'Neelam', and the list goes on. In the front yard there was a large mango tree that was treated special and was my Grandfather's favorite. The fruits from it could only be eaten if we picked it at the right time and made to ripe in the house. The taste once it ripened was out of this world and if there was only one ripe mango on a day it went Grandpa of course. I use to check them out surreptitiously and knew ahead of time if we will get a mouthful of the delicious slices or not. Mom informs that the tree had to be cut down last year or so as it had grown too old and dead branches were falling onto the roof. It must have been a bud grafted tree because Mom had planted many of its seeds, but none of the fruits came close to the original in taste.

There is something about seeing a mango tree break into flowers in anticipation of the rich harvest ahead. There is a smell in the air and the mango season almost always coincided with long 'mid summer vacations'. My older sister the botanist loved eating ripe mangoes sliced and mixed with dried red chili powder, onion and salt. 'Mailappoo' fruits were especially suited for this. She would prepare and I would eat. Later in undergrad years my best friend and I would beg/pilfer raw mangoes from our hostel kitchen and bring to the room to mix with previously stashed salt and chili powder. We have spent many such afternoons getting 'high' on the mangoes. Mangoes are so intertwined with one's life in India that they have a special place in the heart and tummy for many people. Look here for some good mango memories.

Coming to the point, I mean recipe, there is not much to add. You have to have some 'Thira' made from mangoes to begin with. This is made usually in an abundant mango season when there are too many mangoes even after the whole neighborhood had their fill and it just does not feel right to throw them away. A new sheet or 'paya' is spread out and the ripe mangoes are squeezed and rubbed onto it and set out in the sun to dry. The process is repeated everyday for as long as mangoes keep coming. Other matching fruits can be added to enhance the flavor. Once done the resulting sheet or 'Thira' is cut and stored in a cool dry place. This will keep for a long time and longer still with refrigeration. Mom said this set she brought was made from a daughter tree of the original Mailapoo since that one had long gone. Following measurements are approximate so proceed at your own risk:-)

In The Mix

Mango 'Thira' - a 8"x8" piece cut into small pieces
Fresh grated coconut - from 1/2 a shell
jaggery or brown sugar - to taste

How To Do

Put all together in a pan on low heat. Mix for a few minutes till all blend well together. Remove from heat and enjoy!

A good friend got me some fresh grated coconut from a Vietnamese store near her place but I think dried coconut can be used instead after hydrating beforehand. Dried mango might be available in Asian stores though not the same as the home made variety mentioned here. The snack was a delicious treat to nostalgic taste buds. Look below for a snap of the 'Thira' in its original form.




Note added on August 16, 2009
My Mom specifies that the other ingredients in her Thira include rice flour with a little jaggery mashed up with some jackfruit (the soft version) along with the ripe mango pulp to keep it sturdy and flavorful. This could explain the darker color that mishmash was wondering about.

Stir Fry Noodles

What do you do when life gets too busy and days seem to roll into one? Drop everything and go on a trip which becomes all the more fun if there is a family wedding also to attend. So that is exactly what we did. Visited the nation's glorious capital, attended an awesome wedding and visited some dear relatives and all was well when we got back:-) Washington DC is not to be done in a short trip though and we will be back. One could spend a full day in just the National Gallery of Art which houses a Da Vinci original not to mention the array of Manet, Monet, Rembrandt, Raphael and the likes!! I have visited many Art Museums but what sets the one in DC apart is the amazing collection of originals that can be viewed with no admission fees and the excellent but barely noticeable security that lets you enjoy the paintings in all abandon.

We also enjoyed eating out with the kids. One place that caught my fancy was Silver Diner which I came to know is a chain found in and around Maryland. The experience was new, service friendly and food choices many for adults and kids. This was the first choice from the concierge at the Hotel that we stayed at when queried about a local place to dine with kids. The building looked like a giant silver bus especially once you are inside. I think it is a relic or a mimic of truck stops. Marylanders might know more.

Nothing much has been cooking except my attempt to make the previous beef recipe with chicken. It is pretty good I tell you. But this time I am going to introduce what has become a family favorite that my husband perfected over the years. Quite often he silently gathers his ingredients and whips up this amazing treat that the kids and I enjoy to no end. It gives you a good feeling with all the veggies and a good taste with the touch of non vegs. Thus goes the recipe as given by the Chef himself:

In The Mix
Egg Noodles : 1 pack ( we get this from the local chinese store. these are not dry but rather soggy to the touch)
Vegetables : 1 cup each of diced cabbage, mushroom, bell pepper, thinly sliced carrots and anything else that you want to add to the medley.
Scallion : two stalks sliced to small pieces.
Stir Fry Sauce : 3 tbsp or as needed. we use Kikkoman's
Red Onion : 1/4 sliced large
Beef : 1/4 lbs thinly sliced ( can add cooked shrimp too)
sesame oil : 1 tbsp or as needed
olive oil : 1 tbsp or as needed
green chilies : 2 or 3 sliced in circles (optional)
or chili garlic paste : 1 tsp (optional)
salt : to taste


How To Do
Saute the onion first and then beef together for a while. Once beef is cooked, add carrots and bell pepper. No need to cover. Cook on high heat. Add mushrooms and scallions. Saute well till cooked. Now pour the Stir Fry Sauce and mix together. Add cabbage at the end to preserve crunchiness. Don't forget to add salt as needed at any stage.

Meanwhile cook the noodles by adding to boiling water for 3-4 minutes. Keep under cold water and drain. Add sesame oil to keep the noodles from sticking together. Add drained noodles to the prepared mix and cook on high heat for 3-4 minutes. Toss the pan as needed for a professional touch:-) Remember, high heat is a key factor. Add green chilies or garlic chili paste depending on your heat tolerance at this time. voila! Delicious dinner is ready. Garnish with fried egg strips if you have the time. Enjoy with homemade vinegar-soysauce mix.


For Vinegar-Soysauce Dressing
This is something that both my husband and his Mom needs if they are to eat noodles at home. I have come to sort of like it but he just relishes it.

Green chilies - 2 or 3 cut in circles
soy sauce - 4 tbsp
vinegar - 1 tbsp
water - 3 tbsp
salt - to taste

First add water to a small pan. Once it boils then add vinegar, salt, soy sauce and finally the chillies. Let boil for a minute or so and the dressing is ready to go.

For Fried Egg Strips
Beat one or two eggs together with salt. Make a thin omlette and cut into long strips. I saw this first when my HMom had this with a biriyani she had made for my birthday sometime back. It looks quite good on anything I'd say.

Beef Coconut Fry

Time to immortalize this recipe that seems to have captured many a heart er.. tummy here. The basic recipe is from a friend, the method from my Mom and the addition of coconut is my husband's suggestion. He is the one who painstakingly broke the coconut, shelled it out and cut into nice thin pieces all for the sake of having it included. I used to make this sans the coconut but since it has added exponentially to the taste, will forever remain a part of the recipe. The major trick for this to come out fabulous is the slow frying at the end. The longer you can do this, the better. All measurements for this one are mostly approximate as I forgot to keep up with it...

In The Mix

beef - 2 lbs (diced, washed & drained)
coconut - fresh diced from a half shell
onion - 2 medium sized, sliced
tomato - 2 medium sized, diced
chili powder - 1 to 2 heaped tsp
coriander powder - 5 to 6 tbsp
turmeric powder - 1/4 tsp (2X)
vinegar - 1 tbsp
garam masala - 1 to 1 1/2 tsp (made of equal measures of cloves, cardamom & cinnamon powders)
oil - 1 to 3 tbsp
mustard - 1/2 tsp
shallot - 1 sliced thin
curry leaves - as many sprigs as you want:-)
salt to taste

How To Do
Marinate the beef overnight with the vinegar, 1/2 tsp garam masala, 1/4 tsp turmeric, 1 tbsp coriander powder and 1/2 tsp chili powder.

Heat some of the oil and saute onion till brown. Add all the remaining curry powders and roast well. Add tomato, mix well and saute. Add diced beef and fry for 2-3 minutes. Add coconut pieces to this mix and saute for some more time. Add 1 cup of water if the beef does not have a lot of it. Cover and cook in medium heat. 15 to 20 minutes should do.

Heat remaining oil in a thick bottomed pan and break mustards. Add shallots, curry leaves and saute well. Add the prepared beef to this and mix very well. Boil at high heat to remove water if in excess. From now keep it low heat and slow fry till dry. Stir occasionally so it won't stick to the pan. May take as long as 30 -45 minutes for this last step depending on the amount of water you started out the step with. So long as you remember to check back you can actually do other pending stuff like finishing off that book or playing with the kids. The resulting beef fry is one to die for! Enjoy it with Kerala porotta, rice & buttermilk curry, tapioca or just by itself. Any way you consume, it is a winner:-)