Friday, 22 August 2014

If you are a fond of foods from thatukada/ street shops in kerala,then you may know how tasty this recipe could be. Its a unique recipe, as its a spicy combination of meat and kappa / tapioca. For people who is new to this recipe, you may get confused of the name, as its named as biriyani but it doesn't comprises any rice in it. Its known as different names in different parts of kerala. But as a whole kappa biriyani is a very famous recipe often served in most restaurants in God’s own country.

You can make it with any meat of your choice say with lamb,beef or chicken and even with pork. The authentic recipe is made out of beef, but me and my bf is not a big fan of beef, hence made it with chicken, but its obsoletely your choice.But one thing i could promise you is the taste, its incredible that any non vegetarian will fall in love with it. The overall process may look little lengthy but its worth to give a try at home. Hope you all will try and like it too :)


To Cook Kappa:

  • Kappa/Tapioca- 2 lb/ 1 Kg
  • Turmeric Powder- 1/4 Tspn
  • Grated Coconut- 1/2 Cup
  • Ginger Crushed- small piece
  • Small onions- 2
  • Green chilies- 4 nos
  • Salt- To Taste
  • Water- 1 Cup
To cook the Meat:
  • Chicknen/Beef/Lamb- 1 lb/1/2 Kg
  • Chili Powder- 2 Tspn
  • Small onions- 5-6 nos
  • Coriander Powder- 2 Tspn
  • Turmeric Powder- 1/4 Tspn
  • Small Onion chopped- 3
  • Curry Leaves- Few
  • Ginger Crushed- small piece
  • Garlic Paste- 4 crushed
  • Garam Masala- 2 Tspn
  • Pepper Powder- 2 Tspn
  • Curry Leaves- Few
  • Salt- To Taste
  • Coconut Oil- 2 Tspn
To cook the Meat:
  • Coconut Oil- 1 Tsp
  • Green chillies - 3 nos
  • Red chillies - 2 Nos
  • Curry Leave - Few


Cooking Kappa:
  • Add water to the cleaned kappa and pressure cooker it for 2 whistles or cook the kappa in the water until its completely cooked in a open vessel.
  • After the kappa is fully cooked, drain the excess water and keep aside.
  • Coarsely grind all the ingredients under “to cook kappa” and add this to the drained kappa and mash it well with a laddle.
  • Keep aside once everything is combined well.

Cooking Meat:
  • Marinate the meat with all the powders(adding 1 tspn of everything) under “to cook meat” along with the curry leaves and keep it for 1/2 hour.
  • Pressure cook it for 2 whistles or until the marinated meat adding adequate water is cooked well.
  • Keep aside the cooked meat.
  • Now, in a separate pan, pour coconut oil, add small onions and green chilies and saute well until it becomes translucent, add all the rest 1 tspn of powders under “to cook meat” and saute well until the masala smell goes off from it.
  • Add the pressure cooked meat to this and sauté well until the water evaporates from it.
  • Now, add the cooked meat to the prepared kappa and combine well with a laddle.
  • In a separate pan, pour oil and add all the items under “to temper” and add the seasoning to the combined kappa.
  • Serve hot and enjoy !


"When you cook kappa, make sure it shouldn't be so watery or hard, it should be in the consistency where when you break it it should be soft to do that.

Adjust the spice powders as per your spice level.

You can make it with any meat of your choice either chicken or beef, i made with chicken."

Tuesday, 12 August 2014

I want to give a best recipe as aim posting in my blog, after a long time, and was thinking what could be the best to give my readers, i decided something which is tasty and simple to make as well, and then i ended up making a fish puttu you may also call it as a “Meen Podimas”.I never tried it before but thought to give out a try as my bf is a big fan of it. You could make the same recipe with the crab as well, and that will taste good as well, but may find a little hard time, for breaking the crab shells and removing the meat from it, and so i made it with fish.

You can prepare it with any variety of fish of your choice, i made it with the fillets of tilapia which i got from the supermarkets, if you don't get it as a fillets, then you can go with the skin, but after the fish is steamed make sure you remove the bones,skins from it. I picturised serving it in a banana shaped cone just to look good, and so do not get confused if you need to make it in the same way.Hope you all like the recipe and look forward for your feedbacks as you always have done :)


  • Any Fish (Preferably Tilapia fillets)- 5 nos
  • Large Onion- 1 finely chopped
  • Garam Masala- 1 Tspn
  • Fish Masala(optional)- 1 Tspn
  • Turmeric Powder- 1/4 Tspn
  • Coriander Powder- 1 Tspn
  • Ginger Crushed- a small lemon size
  • Garlic Crushed- 5 Pods
  • Green Chilies- 4 Nos
  • Coriander Leaves- a bunch
  • Coarse pepper powder- 1 Tspn
  • Cumin Powder- 1 Tspn
  • Oil- 2 Tspn
  • Salt- To Taste
  • Mustard Seeds- 1/2 Tspn
  • Cumin Seeds= 1/2 Tsp
  • Curry Leaves- Few


  • Clean the fish fillets with water and steam the fish pieces ( i used idly cooker for it).After its fully cooked keep it aside.Let it cool.
  • When you are able to handle the steamed fish, shred it by hand and keep aside.
  • In a separate pan, add oil, when it becomes hot add the mustard seeds,cumin seeds and curry leaves and after a minute add the chopped onion,green chilies, crushed ginger and garlic pieces and sauté well until everything combines well.
  • Add all the powders listed in the ingredients with salt and sauté well until the masala smell goes from it.
  • Now add the shredded steamed fish to this and give out a stir and combine everything well.
  • Garnish with coriander leaves, Its ready to serve with hot rice or chappathi


"You could replace the fish with the crab as well. However the process remains the same.

Adjust the spice powder as per your spice level, if you need more spicy you could use chili powder as i used the pepper powder instead as i don't want to change the color of the recipe.

Steaming the fish is good than boiling the fish in the water, as steaming gives better taste than boiling it separate.

Onions and other ingredients should be chopped finely to get a fine texture of the putt."