Mashed Tapioca / Kappa Vevichathu



Ingredients 

• Tapioca/(Kappa) – 1 kg
• Turmeric Powder – 1/4 tsp
• Dry red chilly - 2
• Curry leaves - 1 stem

To Grind

• Grated Coconut – 1 cup
• Shallots  – 5
• Green Chillies – 2
• Garlic – 4  cloves
• Turmeric Powder – 1/4 tsp
• Cumin Seeds - 1/2 tsp

Preparation

1.Peel the outer brown skin and inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it thoroughly a couple of times.

2.Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp turmeric until tender. This will take anywhere between 10-20 minutes depending on the type of tapioca used. Be careful not to overcook the tapioca or else it will end up being mushy.

3.Drain the water thoroughly and keep the tapioca pieces aside.

4.Grind coconut, shallots, green chillies, garlic,  turmeric powder and cumin seeds to form a very coarse paste.

5.To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture.

6.Cover and cook for 3-4 minutes on low heat. Remove lid and mix everything thoroughly. Add more salt if needed. Mash the pieces thoroughly using the back of a wooden spatula.

7.Heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chillies and pour this to the cooked tapioca.

Punjabi Rajma Masala

Ingredients 

• Onion - 2 (peel and wash and grind it and make fine paste)
• Rajma - 1 cup
• Tomato - 2(wash and roughly chop and grind it and make fine paste)
• Ginger-garlic paste - 2 tsp
• Cumin powder- 1/2 tsp
• Kashmiri red chilly powder - 1 tsp
• Turmeric powder - ¾ tsp
• Coriander powder - 1 ½ tsp
• Garam masala - 1 tsp
• Cream - ½ cup
• Butter - 2 tbsp

Preparation

1.Rinse and soak the rajma/kidney seeds in enough water over night or 9-10 hour.

2.Strain the water and wash rajma again .In  a pressure cooker add rajma and 2 glass water and pressure cook on low flame for 35-45 mins.

3.Check the rajma cook or not by pressing a bean.

4.Heat the butter in a pan.Add onion paste  and sauté them till light golden color.

5.Add ginger-garlic paste and sauté for 2 mins .

6.Add cumin powder ,red chilly powder, coriander powder and turmeric powder,salt and mix it well.

7.Add tomato paste and sauté them till tomato paste separates the oil.

8.Add garam masala and stir it.Add fresh cream and cook for 1 mins.

9.Add cooked rajma with water and mix it well and press few beans by spoons for thick gravy.

Lemon Dates Pickle

Ingredients  

• Ripe lemon – 10
• Dates chopped – 100 gm
• Sesame/gingely  oil – 1/2 cup
• Sugar – 2 tablespoon
• Mustard seed – 1 teaspoon
• Fenugreek seed – 1 teaspoon
• Green chilly -  4, sliced
• Ginger  – 1 tablespoon, sliced
• Garlic – 1 tablespoon,sliced
• Ginger and garlic paste – 1 teaspoon each
• Kashmiri chilly powder – 1 tablespoon
• Turmeric powder – 1 teaspoon
• Asafoetida - 1 teaspoon
• Vinegar – ¼ cup
• Salt

Preparation

1.Boil 4 cups of water with salt in a saucepan. Remove from gas. Add lemon to it & stir well. Keep it covered for 10-15 minutes till the lemon skin becomes soft.

2.Once the skin becomes soft, strain the water completely. Dry the lemon with cloth.  Cut the lemon into 2-3 pieces. Add salt, half of the sugar & asafoetida to the lemon pieces and mix well. Store this at room temperature for 3 days.

3.Heat 2 tbsp oil in a pan & splutter mustard & fenugreek seeds. Add sliced ginger, garlic and green chilly. Fry till it becomes golden brown. Keep it aside.

4.Add some more oil to the pan, when it becomes hot, add chopped dates. Cook till it becomes soft. keep that also aside.

5.Add some more oil and when it becomes hot, add ginger garlic paste. When it becomes golden brown, add kashmiri chilly powder, turmeric powder and 1- 1 1/2 tbsp sugar (the powders should be added at lowest flame). Stir well till the gravy becomes dark red. Add vinegar to this masala and let it boil.

6.Once the vinegar boils, add the previously sauted ginger, garlic, green chilly & dates to this. Mix well. Add the lemons stored at room temperature. Combine everything well. Check salt and add more, if needed. Remove from gas & let it cool completely. Store the pickle in airtight jars/containers.

7.Boil the remaining oil in another pan & cool it completely. Pour the cooled oil on top of the pickle stored in the container/jar.


 

Dates Vada

Ingredients  

• Rava (semolina) - 1 cup
• Egg - 1
• Dates - 1/2 cup (chopped)
• Sugar - 2  tbsp
• Nuts / Rasins - a few

Preparation

1. Beat eggs. To this add sugar, dates, rava and nuts.

2.Mix well to make a thick pliable batter.

3.Make vada shapes with the batter and deep fry till golden brown and crispy.