Beef and Tapioca Mash

the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½ of 1

 for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces. Grind the ingredients for the puzhukku masala into a coarse to smooth consistency. In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Keep it aside.

Beef gravy to be mixed with the mash

Beef (boiled with chilly, ginger and pepper) – 250 -350 gms
Onion, finely chopped -1
Garlic, finely chopped – 5 cloves
Garam masala – ½ tsp
Turmeric – ¼ tsp
Chilly powder – ¾ -1 tsp
Oil – 1 tbsp

Heat oil in a pan and add finely chopped garlic. Stir for few seconds and add the finely chopped onion. Let it partially brown. Add the turmeric, chilly powder and garam masala. Stir for about a minute and then add the boiled beef with one cup of its stock. Simmer for 10 minutes. Keep the pan with the tapioca mash in low flame and pour the beef gravy over it. Mix it thoroughly and stir till all the gravy is absorbed by the mash. Serve luke warm.

Paneer Thattu Vadai

Thattu vadai is a snack from Tamilnadu. I tried to bring out a cheesy version to use a little amount of paneer (cottage cheese) that was left in the refrigerator. This is almost a left over special bcoz the paneer was added to the idiyappam / sevai dough that was left over from the morning’s breakfast. The dough had turned dry by evening so added some oil to make it smooth.




the recipe

rice flour – ½ cup
boiling hot water – ½ cup
asafoetida – ¼ tsp
chilli powder – ¼ tsp
salt – ¼ tsp
cottage cheese (paneer), grated – 3 tbsp
dal - few grains
oil – to fry

the method

Mix rice flour with asafoetida, chilli, dal and salt. Add the boiling hot water and stir it to form lumps. Leave it to cool. Sprinkle the cottage cheese and knead the rice flour mixture into a stiff dough. Make gooseberry sized portions of the dough. Grease the palm with oil and gently flatten the dough to make round shaped thattu vadais. Fry it in oil. Savour!!

The recipe is contesting in the event Letz Relishh – Paneer hosted by Jay

Oats & Banana Pancake

It is a simple breakfast recipe with loads of fibre. Pancakes are prepared for breakfast whenever i wake up late 'coz it is quick to prepare and no other accompaniments / curries are needed. The addition of eggs makes the pancake slightly rich in calories. It can be adjusted according to one's requirement or the eggs can be completely avoided. I like to try variations of basic recipes and hence i have added oats and banana and spiced it up with cinnamon.

the recipe

whole wheat flour - 3/4 cup
oats - 1/2 cup
banana - 2 (i have used the green long ones)
egg - 2
milk - 3/4 cup
sugar - 3 tbsp
salt - 1/2 tsp
cinnamon - 1/4 - 1/2 tsp (cardamom powder is a good alternative)
oil / butter - to grease
baking powder (optional) - 1/4 tsp
water - 1/4 - 1/2 cup






the method

Take a bowl and whisk the eggs. Add salt and sugar. Whisk again. Add 1/4 cup milk and mix well. Add the wheat flour 1 tbsp at a time and continue mixing. Add 1/4 cup milk when the mixture starts to solidify and add the flour. When the wheat flour, milk and flour is completely added check consistency. Add water as required (the final batter should be in a pouring consistency yet not watery ). Add the oats. In another bowl mash the bananas. Add it to the flour mixture. Add cinnamon /cardamon powder. The amount of sugar in the recipe gives a moderate sweetness. It can be adjusted according to taste.

Heat a gridle. Grease it with oil or 1/4 tsp butter. Pour about 4 tbsp batter. Flatten it gently. Turn it when it is lightly browned on one side as shown in picture. Cook the other side same way. Serve it plain or drizzle some honey.

Simple Pasta - homemade

for the pasta dough

Whole wheat flour – ½ cup
Flour – ½ cup
Water – ¼ - ½ cup
Oil – 1 tsp + 1 tsp


Tomato pesto

Tomato – 1 small
Onion – ½ or 1
Garlic – 3-5 cloves
Paprika or chilly powder – ¼ tsp
Pepper powder – ¼ tsp
Parmesan or mozzarella cheese – 2-3 tbsp
Olive oil / vegetable oil – 1 tbsp
Salt – ¼ tsp or less

The method

Make a stiff dough with wheat flour, flour, water (after adding ¼ cup water to the flour add water as required) and 1 tsp oil. Divide the dough into 4-5 portions and roll it with a rolling pin. Dust the dough adequately while rolling to prevent the pasta from sticking while cutting them into thin ribbons. After rolling one portion of the dough cut it vertically into thin ribbons as shown in picture (the pasta will double its size while boiling). Repeat with the remaining dough and place the pasta ribbons in a flat surface or plate.





To boil the pasta

Boil water in a pan with ¼ tsp salt and 1tsp oil. Add the pasta and cook till the pasta rise to the top of the water. This will happen in 1.5 -2.5 minutes. Skim the pasta immediately and spread it in a flat plate.

It is said that pasta should be cooked in a continuous process (boiling + mixing with the sauce). Keep the mixture for Pesto ready by the time pasta is cooked. It may be ground to a paste just before boiling the pasta.

To prepare Pesto…

…grind the onion, garlic, tomato and cheese to a smooth paste without adding water.

In a pan add the oil and the ground paste. Add salt (salt is needed only for the sauce since pasta is cooked in salted water). Add the paprika / chilly. Let the water evaporate completely.Sprinkle pepper powder. Add the cooked pasta and toss for about 30 seconds. It is done!!


(overcooking makes the pasta mushy)

i'll tell a secret....i prepared the pasta with leftover chapati dough which was kept in the refrigerator for about 8 hours!

Tender Coconut Pudding

the recipe

Tender Coconut water – 1 cup
Tender Coconut kernel (soft kernels) – ¼ - ½ cup
Condensed milk (sweetened) – 200 ml
Gelatin – 2 tsp or China Grass - 5-10 gms


the method

Pour the tender coconut water into a bowl. Scoop the kernel and cut it into small pieces (the soft kernel can be chopped using a spoon). Add the soft kernel and condensed milk into the tender coconut water. Stir well.

In a double boiler, dissolve gelatine / china grass in medium heat with 6-8 tbsp water (gelatine loses its properties in high temperature). Let it cool to a luke warm temperature. Mix into the tender coconut mixture. Chill in a refrigerator till the pudding is set. Scoop it!!





the recipe goes to Food Palette Series White event