quick and easy recipes indian

Kappa Erachi is a popular dish from the Indian state of Kerala

Kappa Erachi is a popular dish from the Indian state of Kerala, made with tapioca (also known as cassava) and beef. Here's a recipe you can use to make Kappa Erachi:

Ingredients:

1 lb beef, cut into small pieces

1 lb tapioca (cassava), peeled and cut into small pieces

2 onions, chopped

3 green chilies, chopped

1 tbsp ginger, chopped

1 tbsp garlic, chopped

1 tsp turmeric powder

1 tsp chili powder

1 tsp coriander powder

1 tsp garam masala powder

Salt, to taste

2 tbsp oil

Curry leaves, for garnish

Instructions:

In a pressure cooker, cook the beef with turmeric powder, chili powder, coriander powder, garam masala powder, and salt until tender.

In a separate pot, cook the tapioca with enough water and salt until soft.

Heat oil in a pan and sauté onions, green chilies, ginger, and garlic until the onions turn translucent.

Add the cooked beef to the pan and cook for a few minutes until the beef is coated with the onion mixture.

Add the cooked tapioca to the pan and mix well.

Garnish with curry leaves and serve hot.

Enjoy your delicious Kappa Erachi!

Kappa Puzhukku

Kappa Puzhukku, also known as Seasoned Tapioca, is a traditional dish from the Indian state of Kerala. It is a simple yet delicious dish that is made from boiled tapioca and seasoned with a mixture of spices and coconut.

To make Kappa Puzhukku, first, peel the tapioca and cut it into small pieces. Then, rinse the tapioca pieces thoroughly in water and place them in a pot with enough water to cover them. Bring the water to a boil and then reduce the heat to medium-low and let it simmer for about 20-25 minutes until the tapioca is tender.

While the tapioca is cooking, prepare the seasoning mixture. In a pan, heat some oil and add mustard seeds, chopped onions, curry leaves, green chilies, and grated coconut. Fry the mixture for a few minutes until the onions turn golden brown and the coconut becomes slightly crispy.

Once the tapioca is cooked, drain the water and add the seasoning mixture to the pot. Mix everything together well, and let it cook for a few more minutes on low heat. Serve hot with fish curry or any other spicy side dish.

Kappa Puzhukku is a popular dish in Kerala and is often eaten as a breakfast or dinner item. It is not only delicious but also very nutritious as tapioca is a good source of carbohydrates, fiber, and essential vitamins and minerals.

Red chilly tomato chicken curry

Red chilly tomato chicken curry is a spicy and flavorful dish that is popular in many parts of the world. Here's a recipe to make it:

Ingredients:

1 lb. chicken, cut into pieces

2 onions, chopped

2 tomatoes, chopped

2-3 green chilies, chopped

2 tbsp. oil

1 tsp. cumin seeds

1 tsp. coriander powder

1 tsp. turmeric powder

1 tsp. red chili powder

1 tsp. garam masala powder

Salt to taste

Water as needed

Fresh coriander leaves, chopped for garnishing

Instructions:

Heat oil in a pan and add cumin seeds. Once the seeds start to crackle, add chopped onions and fry until they turn golden brown.

Add chopped tomatoes, green chilies, and all the spices (coriander powder, turmeric powder, red chili powder, garam masala powder, and salt). Mix well and cook until the tomatoes turn soft and mushy.

Add chicken pieces to the pan and stir to coat with the masala mixture. Add water as needed to cover the chicken pieces.

Cover the pan with a lid and let it cook on medium heat for about 20-25 minutes or until the chicken is cooked through.

Garnish with fresh coriander leaves and serve hot with rice or roti.

Enjoy your spicy and flavorful red chilly tomato chicken curry!

Spicy Beef Tomato Curry

Spicy Beef Tomato Curry is a delicious and flavorful dish that is perfect for anyone who loves spicy food. Here is a simple recipe to make this dish:

Ingredients:

1 lb. beef stew meat, cut into bite-size pieces

2 tbsp. vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 tbsp. grated ginger

2 tbsp. curry powder

1 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. cayenne pepper (or more to taste)

1 can diced tomatoes (14 oz.)

1 cup beef broth

Salt and pepper to taste

Fresh cilantro, chopped (optional)

Instructions:

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef and cook for 5-7 minutes, until browned on all sides.

Remove the beef from the skillet and set it aside on a plate.

Add the onion to the skillet and cook for 5-7 minutes, until soft and translucent.

Add the garlic and ginger and cook for 1-2 minutes, until fragrant.

Add the curry powder, cumin, coriander, and cayenne pepper and cook for 1-2 minutes, until fragrant.

Add the diced tomatoes and beef broth to the skillet and stir to combine.

Return the beef to the skillet and stir to combine.

Bring the mixture to a simmer and cook for 30-40 minutes, until the beef is tender and the sauce has thickened.

Season with salt and pepper to taste.

Serve over rice or with naan bread, garnished with fresh cilantro if desired. Enjoy!