Spinach pullao

Ingredients:

1 cup Rice
¼ cup onions Chopped
1 cup Spinach Chopped
2 Green chillies
2 tbsp Ghee
1 tsp Cumin seeds
4 to 5 Cashew nuts
2 tbsp Curd
Salt to taste

Method:

1. Make a paste out of the onions, spinach and chillies.
2. Wash the rice and soak for 15 minutes.
3. Melt the ghee in a wok. Fry the cashew nuts till light golden.
4. Remove from the ghee and keep aside to garnish.
5. Add cumin seed to the remaining ghee and let it fry till dark brown. Add the spinach paste and Fry for about 2 to 3 minutes.
6. Drain the rice and add to the paste. Cook for a few minutes. Add two cups of hot water and salt.
7. Cover and let it cook on medium heat. Mix the curd.
8. Garnish with cashew nuts and serve hot.

Kappa puzhukku

Ingredients:

1 kg Tapioca (good soft variety)
½ tsp Saunf
1 tsp Chilli powder
4 to 5 Curry leaves
1 cup Grated coconut
2 cloves Garlic
¼ tsp Turmeric powder
Salt to taste

Method:

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).
Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.
Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve with hot.

Kappa pakkoda

Ingredients:

½ kg Tapioca
3 Green chillies (chopped)
¼ tsp Turmeric powder
1 Big onion (chopped)
½ cup Rice flour
½ tbsp Chilli powder
2 to 3 Curry leaves (chopped)
Salt to taste
oil for frying.

Method:

1. Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.
2. Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.
3. Remove to a strainer and drain the oil.
4. Seve hot with tea/coffee.

Kappa Puttu

Ingredients:
1/2 kg Tapioca (soft variety without much strings)
1 Coconut (grated)
Salt to taste

Method:

• Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.
• Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut.
• Repeat till the kutti is full. The last layer should be of coconut.
• Keep this in the vessel with boiling water.
• Cover and cook till the steam comes out. Keep for few seconds more.
• Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller.
• Serve hot with banana and sugar or with any curry.

Mint Chutney (Pudina Chutney)

Ingredients:

2 Bunch Mint (Pudina) Leaves

1 Bunch Coriander Leaves

1 Green Chili
1 Small Onion chopped (optional)
2 tsp Water

1tbsp Lemon Juice/1 tbsp plain yogurt

Salt to taste

Method:

To begin with wash mint and coriander leaves well.
Take all ingredients in a bowl and blend it on medium speed.
Blend until the mixture has a smooth consistency.
Empty the mixture into a bowl, and serve.

Note: Refrigerated mint chutney can be used for a week or two.

Kappa-Bonda

Ingredients:

Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp
For the batter
Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying

Method:

• Peel and cut the tapioca into large pieces. Pressure cook till soft.


• Strain and mash well. Heat a tablespoon of oil and add the mustard.


• When it splutters, add the onions, chillies and curry leaves.


• When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.


• Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.


• Heat oil in a wok. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.


• Serve with coconut chutney.

Carrot Tapioca Pudding

Ingredients:

Grated tapioca 1 cup
Milk 2 cups
Sugar ½ cup
Grated carrot ½ cup
Condensed milk 1 tin
Agar-Agar (China grass) 10 gm

For garnishing:
Cashewnuts, carrots (grated) co
conut (grated)

Method:

Soak china grass in ½ cup milk. Wash the tapioca and drain the water.
Boil sugar and milk. Add tapioca and carrot and cook till soft. Add the agar-agar and cook till dissolved.
Continue to cook for a few more minutes. Add the condensed milk and stir well.
When it becomes custard-like in consistency, remove from the fire. Pour in a shallow dish and keep aside.
When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set.
Cut into pieces and serve.