This makes a great side dish for something like fish curry.
- Kappa (Yuca or Tapioca root) – 4 cups cubed. About 1 large root
Yuca looks like this:
Mix for Part 1
- Coconut Powder – 1 cup
- Large onion – minced
- Small chili – 2-3, diced
- Chopped garlic – 1 tsp
- Cumin powder – 1 tbsp
- Turmeric powder – ½ tsp
- 3 Curry leaves – chopped
For cooking and final seasoning
- Large onion – Diced
- Mustard seeds – ¼ tsp
- 3 Curry leaves – chopped
- Coconut powder – 1.5 tbsp
Add water and salt to cleaned tapioca. The water level should be 2-3 inches higher than tapioca. Bring it to a boil and reduce the flame to the lowest. Cook till the tapioca is done. Drain the excess water. Mash the tapioca well.
Combine coconut powder, part 1 onion, green chili, garlic, cumin, curry leaves and turmeric powder and mix into the mashed tapioca . Cook it for 5 – 7 mins on low flame stirring occasionally. Drizzle some coconut oil in.
Part 2 ingredients:
Heat oil in a pan and crackle the mustard seed. Add chopped onion and curry leaves. When onions turn light golden, add coconut and fry it, till it becomes golden brown. Add this to the cooked tapioca and mix well.
Serve hot with fish curry or beef curry.
I’m using this as the basis for this recipe and will update it as I “improve” it. The original can be found here: http://mariasmenu.com/vegetarian/kappa-vevichathu-kappa-puzhukku-tapioca-recipe
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
2 tablespoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 teaspoon white pepper
1/2 cup olive oil
3 pounds Pork Tenderloin
Reserve 1 cup of liquid
Marinate tenderloin in remaining liquid for 3-4 hours minimum
Preheat oven to 400 degrees.
In an oven safe pan brown exterior of the tenderloins.
bake for about 20 minutes or until tenderloin is ~135 degrees.
Rest meat in for for 10-15 minutes wrapped in foil
Chop into workable chunks for the food processor. Slice meat in food processor with slicing attachment and return to a clean pan. Add reserved marinade and reheat on medium for 2-3 minutes.
Serve with your favorite tortillas, guac, salsa, cheese, sour creme or whatever.
Way simple modification to other curries I make. So delicious. Maybe I’ll add photos later.
- 3-5 cardamom pods
- 1/2 tbsp cumin seeds
- 1/4 tbsp fennel seeds
- 1 tbsp poppy seeds
- 2 tsp chili powder
- 2 tsp turmeric
- Salt to taste
- 1-3 flat cinnamon, sticks/pieces (if only sticks available crush and use large pieces)
- 2 tbsp butter
- 1.5 – 2 lb. chicken, cubed
- 2 large tomatoes, chopped
- 1 can coconut milk (chefs choice is good)
- 5-6 fresh curry leaves
- Fresh cilantro
- Steamed basmati rice (cooked w 1-2 pieces of toasted cinnamon stick and 1 tbsp butter)
- Toast the seeds. Start with the cardamom, add the fennel and cumin, add the poppy towards the end since it toasts quickly. DO NOT BURN. Coarsely grind seeds in a mortis/pestle. Remove cardamom pod shells.
- Toast the cinnamon pieces.
- Coat the chicken with the ground spices plus the chili powder, turmeric and salt.
- Cook the chicken in the butter until about 1/2 way done, incorporate tomatoes and let cook for a couple more minutes, until tomatoes start to soften. Toss in the cinnamon, coconut milk and curry leaves. Turn burner to low and cover leaving the lid askew for venting and let simmer for 30-40 minutes while the rice cooks.
- Garnish with cilantro.
- 2 cups plain whole milk or low-fat yogurt
- 2 cups grated English or Persian cucumber (unpeeled)
- 1 clove garlic, minced
- 4 sprigs fresh mint, leaves only, minced finely
- 1 teaspoon kosher salt
- 2 tablespoons golden raisins
- Freshly ground black pepper
Whisk the yogurt until smooth. Add
the rest of the ingredients, plus a little freshly ground black pepper if you like.
Stir, chill, and serve.
- 1 Package puff pastry
- Potatoes (boiled, Peeled, Mashed 2Large)
- 1 (9- to 10-ounce) package frozen petite peas
- Salt To Taste
- Turmeric Powder 1/2Teaspoons
- Red Chilli Powder 1Teaspoons
- Lemon Juice 1/2Teaspoons
- Onion Finely Chopped 1/2Cup
- Garlic Crushed 1/2Teaspoons
- Warm Oil 2Tablespoons
- Coriander Finely Chopped 1Tablespoons
- Garam Masala 1/2Teaspoons
- Ginger Crushed 1/2Teaspoons
- store bought chutney green or tamarind
Preheat 400 deg
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into thirds along the lines of the folds. Roll one of the thirds to a 6 x 12-inch rectangle. Cut the rectangle crosswise into thirds to make three smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1 1/2 inches above the bottom edge and makes a triangle. Fold the bottom up and tuck the overhang over. Press gently to seal. Put on a baking sheet and brush with the egg glaze. Repeat to make two more turnovers. Then roll out and fill six more turnovers.
Bake until crisp, 18 to 20 minutes. Serve hot.
Placeholder for what we ended up making (Was really good):
Nice palak curry that I love to pull out when I’ve got some spinach or other greens that are needing to be used up. Chicken is optional.
- 2 tbsp olive oil
- 8 black peppercorns
- 8 cloves
- 2 bay leaves
- 5 green cardamom
- 2 tbsp of butter
- 2 onions, chopped
- 4 green chillies, diced/grated (sub 1-2 jalepenos)
- 8 cloves of garlic diced/grated
- 1 inch of ginger root diced/grated
- 1 large tomato, diced
- 1 1/2 pounds of boneless chicken thighs skin on (optional)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp salt
- 8oz or a bunch of spinach
- 1/2 c sour cream or yogurt
- 1 tsp garam masala
- salt to taste
- Chop spinach, onion, grate ginger and garlic and set aside
- Heat oil on med high and add peppercorns, cloves, bay leaves and cardamom. Sauté for about 3-4 minutes and remove from pan and grind in a mortar and pestle.
- Melt butter, add onions, chillies, ginger and garlic. Sauté until onions are light brown. Add tomato and simmer lightly for 2 minutes.
- Combine cumin, coriander, turmeric, red chili powder and salt.
- If using chicken: Coat the chicken with mixture and cook in covered pan, skin side down on med-high until cooked 50% through, then flip. Do not overcook! Remove from pan and allow to cool for about 5 minutes. Cube and add to onion mixture
- If not using chicken simply add spice mixture to chicken.
- Add spinach and wilt for about 3-4 minutes. Add sour cream and garam masala and stir until desired thickness. Salt to taste
Inspired by the original recipe here
For 4 chops
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 tablespoon ground chipotle chile peppers
1/2 teaspoon salt
1/2 teaspoon black pepper
grill chops high heat. 3-4 minutes each side for thin chops. Let rest