Happy Diwali to all my Indian Foodies! I am amazed to see the number of people visiting my blog everyday, in spite of me not blogging for a long time!!! This gives me a lot of inspiration to share my recipes with all my friends around the world… I am glad to tell you all that I am enjoying my stay in our new apartment in Dubai. 
This is my 50th post! So here is something sweet for all of you…!
Ingredients
All purpose flour/ Maida - 2 cups
Apple - 1 (peeled and grated)
Granulated sugar - 2/3 cup
Baking powder - 1 1/2 tsp
Baking soda - 1/4 tsp
Butter - 1/4 cup (melted)
Cinnamon powder - 1/4 tsp
Vanilla essence - 1/2 tsp
Milk - 2/3 cup
Salt - 1/4 tsp
Eggs - 2
Raisins - 1/4 cup (optional)
Method
In a bowl sift together the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl,mix butter and sugar. Add eggs one at a time and beat well. Add the flour mixture and milk alternately and mix. Add the vanilla essence and fold in apples and raisins. Spoon batter into 12 muffin cups or lightly greased muffin tins. Bake in preheated oven at 350F for 20 to 25 minutes. Let cool in pan for 5 minutes before removing to wire rack to cool completely.
Hello Friends, sorry for the long delay in posting something! I had a busy two months holidays in Bangalore and I am going back to Singapore this week. So thought of posting one of my favorite dishes before leaving… Hope you will like it! 
‘Kappa and Beef Curry’ is a Kerala Christian specialty in Kochi, where I come from. Firstly, Kappa or Tapioca is steamed over the Beef while it is being cooked. The Kappa which is steamed with Beef tastes awesome and can be eaten as a snack. The cooked Beef and Kappa are then made into a curry which can be served along with steamed rice, bread, rotis, dosas…you name it!
Ingredients
Beef cubes - 1 kg
Tapioca - 1 kg
Giinger - 1″ chopped
Green chillies - 5 slit
Turmeric powder - 1/4 tsp
Salt - to taste
Cardamom - 3
Cinnamon - 2″ piece
Cloves - 4
Onions - 2 sliced
Ginger garlic paste - 1 1/2 tsp
Curry leaves - 2 sprigs
Tomatoes - 3 (medium) chopped
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Perumjeerakam/Fennel powder - 1/4 tsp
Oil - 2 tbsp
Method
Put the Beef, ginger, green chillies and salt into a pressure cooker. Add enough water to cover the Beef. Peel and cut the tapioca into big chunks. Wash them well and apply a little salt and turmeric. Place them over the Beef in the pressure cooker. Close the lid and cook till the Beef is well cooked. Open the lid when it is cool and take out the tapioca pieces carefully. Serve them as a snack. Cut the left over tapioca into small pieces and keep aside.
In a non-stick pan, heat oil and add the whole spices. Then add the onions and curry leaves. Fry till golden brown in colour. Add the ginger garlic paste and fry for few seconds. Now add the tomatoes and fry on a medium flame. Add all the powders and fry till the oil separates. Add the cooked Beef along with the left over water. Also add the tapioca pieces and a cup of water. Add more salt if needed and mix well. Close the lid and simmer for about 15 minutes till the gravy is thick. Serve hot! 
Among the different types of ’stews’ that I make, ‘Beef Stew’ is my favorite! I follow my Mom’s recipe which I think is quite unique. In Kerala Christian homes, it is served for Breakfast along with ‘Appam’. But I would go for ‘Bread and Beef Stew’, if given a choice! 
Ingredients
Beef cubes- 1/2 kg
Onion - 1 sliced
Green chillies - 4 slit
Ginger - 1″ piece
Salt - to taste
Boiled Potatoes - 2
Boiled Carrots - 2
Peppercorns - 6
Cinnamon - 1″ piece
Cardamom -4
Cloves - 4
Cashew nuts - 6
Kismis - 6
Onion - 1 sliced
Curry leaves - 1 sprig
Coconut oil - 2 tbsp
Thin coconut milk - 2 cups
Thick coconut milk - 1/2 cup
All purpose flour/ Maida - 2tbsp
Sugar - 2 tsp
Method
Wash and clean the beef cubes. Put it into a pressure cooker along with sliced onions, ginger and green chillies. Add salt and enough water to cover the beef. Close the lid and cook for 15 to 25 minutes. (The time depends on the quality of beef you are using.) Peel the boiled potatoes and carrots, and cut them into big cubes. Keep aside. In a large non-stick pan, heat oil and add peppercorns. Close the pan with a lid and allow the peppercorns to splutter. Reduce the heat and add cinnamon, cloves and cardamom. Stir for a few seconds and add the sliced onions and curry leaves. Fry till the onion turns pink. Add the cashew nuts and fry till they turn light brown. Now add the kismis and fry for few seconds more. Then add the cooked beef along with the water. Also add the potatoes and carrots. Pour the thin coconut milk and mix well. Cover and cook for about 5 minutes. Open the lid and add sugar and maida mixed with a little water. Add more salt if needed. Simmer it for another 5 minutes more. Stir occasionally. Finally add the thick coconut milk and mix well. When it is about to boil, switch off the flame. Mouthwatering ‘Beef Stew’ is ready to be served! 
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