Kappa Chips / Maravalli Kizhangu Chips / Cassava Chips

We used to get cassavas in larger quantity in my native. During the weekly market in our native, few people sell boiled cassava with spicy red chutney and cassava chips. Both are very addictive and I always buy them whenever I go there.



Last time, when my dad visited us, he brought cassavas which had grown from our farm. I prepared chips using that. I have prepared these chips very long time back. Due to my system performance issue, I kept on postponing this recipe. Today I took it back but unfortunately I lost few pictures while transferring from my camera to the system. However, I have selected few pictures from the remaining collections and wrote a recipe for it.



Now, off to the recipe.

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Kappa chips without Red Chilli Powder

Ingredients:



Kappa / Maravalli Kilangu / Cassava - 3 nos, large size

Red chilli powder - as required

Salt - as required

Oil - for deep frying



Method:



1) Peel the brown outer skin and thick white skin of the Cassava.

2) Using a very sharp knife or slicer, slice the cassava into thin round shape slices or cut them into thin sticks. I always prefer thin sticks and I chopped them as sticks.

3) Heat oil in a pan. When it is hot, add sliced Cassava. Fry till it turns into golden brown. It will take slightly longer time to get golden colour and also to get cripsy chips. So be patient.

4) Remove from oil and sprinkle required salt and red chilli powder. Add fried curry leaves if you prefer.

5) Serve with hot tea or coffee.

Coconut Rice

Hello Readers,
Hope you all had a great Diwali! Sorry for not being able to post any sweet recipes. I had been busy with some other commitments for the past few days.

Here's a simple rice recipe perfect for lunch box.

Ingredients:
Fresh or frozen grated coconut - 1/2 cup
Cooked Basmati rice - 3 cups
Salt as needed
Hing - a pinch
Cooking Oil - 1 tbsp
Coconut oil - 1 tsp
Ghee - 1 tsp
Red chilli - 1
Roasted peanuts - handful
Green chilli - 1
Mutard seeds - 1 tsp
Urud dal - 1 tsp
Curry leaves - a few
Coriander leaves - to garnish

Method:
Heat oil (regular oil and coconut oil) in a pan. Add mustard seeds, urud dal, hing, red chilli, green chilli, curry leaves. When mustard seeds crackle, add coconut and fry on low flame for 5-7 min.
Add cooked rice, salt, roasted peanuts and ghee.
Mix well and garnish with coriander leaves.
Serve with pappad/yogurt or avial.

Prawn Masala Curry - South Indian Style

Hope you all had very good Diwali. Mine went well and fired few crackers. Due to Diwali sweets/snacks preparation, I was not able to update few of the Diwali recipes in my blog yet.



Also, I noticed I have not posted any non-veg recipes in my blog for some period of time. so, I decided to post few non-veg recipes first which were in my draft for some period of time, then I will post the remaining Diwali recipes.



This is the recipe from my MIL which is prepared in south Indian method, goes well with steamed rice. However, you can also use as a side dish for roti/chapathi too.

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 30-40 minutes

Serves: 4 people

Ingredients:



Prawns / Iraal - 500 grams, peeled and deveined

Small Onion / Sambar Onion / Shallots - 1/2 cup, finely chopped or minced

Tomato - 3 nos in medium size or 1 cup, sliced

Ginger garlic paste - 1 and 1/2 teaspoons

Salt - to taste

Turmeric powder - a pinch

Oil - 3 tablespoons

Mustard seeds - 1/2 teaspoon

Curry leaves - 2 strings

Coriander leaves - for garnishing

Water - 3/4 cup



To Roast and Grind:

Fennel seeds - 1 teaspoon

Cumin seeds - 3/4 teaspoon

Rice grains - 1 tablespoon

Coriander seeds  / Dhania - 1 and 1/2 tablespoons

Curry leaves - 1 string

Oil - 1 teaspoon

Red chilli powder - 1 teaspoon or to taste

Method:

1) Wash prawns well in water for 2 to 3 times. Add salt, turmeric and a big pinch of red chilli powder. Mix well. Cover and keep aside for 30 minutes.

2) Meanwhile, in a heavy bottom pan, heat a teaspoon of oil. Add the ingredients except red chilli powder given under roasting and roast it till they releases nice aroma.

3) Turn the flame off and add the red chilli powder. The heat in the pan is sufficient for red chilli powder. At the same time, make sure not to burn it.

4) Allow it to cool and grind to a fine powder. If required add water to make a smooth paste.

5) Grind tomato and make a puree of it. keep aside.

6) Heat 3 tablespoons of oil in the same kadai / pan which we used for roasting. Add mustard seeds when it is hot. Add onion along with curry leaves. Fry till onion becomes very soft and translucent.

7) Add ginger garlic paste and fry till the raw smell goes off.

8) Add tomato puree and cook till it reduces and releases oil from the sides of the pan.

9) Now, add prawns, ground masala powder,salt, turmeric and water one by one. Mix gently. Adjust the salt and spicy as per your taste. When the gravy starts boiling, cover the pan and lower the flame to medium. Let it cook for few minutes.

10) Cook the gravy till the oil oozes out from the top of the pan and the prawns are well cooked.

11) Garnish with chopped coriander leaves and serve hot with steamed rice.

Note:

1) Instead of red chilli powder, you can also use dry red chillies for roasting for this gravy.

2) Increase or decrease the water quantity as per your personal preference. If you like gravy consistency, then add a cup of water instead of 3/4 cup of water.