All set to start the lent for Easter from tomorrow , after enjoying a food oriented Weekend.
Now is the search for Veg recipes in the net along with the search for some houses for rent , as we are planning to shift to a house or townhouses , a little more spacious than an apartment , so that I can be little fruitful by planting some flowers to keep myself engaged and happy…..As spring has almost started I guess , the climate is fine , Bikers and skaters on the road and am so happy to walk without wearing that heavy jacket and snow boot…
To satisfy our urge to eat Non veg before the start of the lent , we decided to make this Kappa with Beef , a typical Kerala style preparation of Yucca Root or Tapioca with Beef , in some places (Middle Kerala ) they call it Kappa Biriyani.
Its basically mixing well cooked Yucca root or Tapioca with Cooked beef with its stalk.
There are different ways to prepare the same , in my place we add dry roasted coconut and in some other places they add eggs to it , but this one here is very simple , an Angamaly style Kappaerachi, this time its the soccer man who is cooking this dish and me just assisting him….
I remember the first time when he came to help me in the kitchen , I noticed him going to the wash room a couple of times while cooking and out of curiosity I went behind him and saw him washing his face…..when asked , he told me his concern , that too much heat is bad for the skin and I got something to laugh for the whole day…perhaps something I comment and laugh often when ever we meet a newly married couple.
so this time Main cook assures everything is chopped and kept ready , as his deal is that he’ll be present just to prepare the dish….fine for me….at least sometimes we need a change , it is so good to taste food , someone else cooks for us…
For Kappa/Yucca root – to cook Tapioca / Yucca root
Yucca root/Tapioca /Kappa – We took 3 medium sized (almost 1/2 kg when chopped)
Salt – to taste
Turmeric – 1 tsp
For Beef – To Marinate
Beef – Little less than 1/2 kg – chopped and cleaned
Minced Garlic and Minced Ginger – 1 Tbsp each
Crushed Pepper – 1 Tbsp
Oil – 1 Tbsp (I used Coconut Oil , may use any other oil)
Meat Masala Powder – 1 Tbsp – (Ingredients given below)
Turmeric Powder – 1 tsp
Vinegar – 2 Tbsp or use lime juice
Onion – 2 medium sliced
Garlic – 3 to 4 cloves
Ginger – 1 inch piece
Green Chili’s – 2 no’s
Curry leaves – 2 springs (I didn’t use)
Coriander Powder – 2 Tbsp
Red Chili Powder – 1 Tbsp
Meat Masala Powder – 1/2 Tbsp
Coconut Oil – 3 Tbsp (Or use any other oil)
Mustard Seeds – 1 tsp
Dry Red chili’s – 2 no’s crushed
*Marinate the beef pieces with the ingredients given under marination , for atleast 30 minutes and cook it till done (I usually pressure cook beef till just 1 whistle , if cooked open , we get less stalk from it) Keep the cooked meat aside.
* Boil the chopped yucca root/ tapioca with turmeric powder and salt , until its well cooked (Cooking time defers ) it took almost 30 to 40 minutes after boiling , for’em to cook. Make sure there is enough water to cover the tapioca/Yucca Pieces.Once cooked switch off the heat.
*In a large pan, heat oil , pop the mustard seeds first and add the dry red chili’s and curry leaves (if using) add in the crushed ginger , garlic and green chili’s and saute for a few seconds.
*Add sliced onion and saute till the onions turn golden brown , add in the Masala powder , coriander Powder , red chili powder and saute for 2 minutes in low heat.
*Add then the cooked beef with its stalk (at least 2 cups) and mix everything well.
* Then add the cooked tapioca/Yucca Pieces to the meat and stalk, keep the heat in medium to low heat and stir well.
* Cook in low heat and stir till all ingredients are nicely mixed and looks good 😉 almost 5 to 7 minutes after adding the Yucca root pieces , the mashed roots then absorbs the stalk along with the flavor from the beef.
Kappa Biriyani is now ready.
Steaming Hot Yucca root & Beef Mix…
For a less complicated- Kerala Style Meat Masala
Dry Roast the following spices
Fennel Seeds – 2 table spoon
Pepper corns – 4 to 6
Cinnamon stick 2 small stick
Cloves – 3 to 4 no’s
Cardamom – 5 to 6 no’s
Powder these after roasting and store in an air tight container.
Will upload another method of Kappa Biriyani / Yucca with Beef with dry roasted Coconut after Easter 🙂