Mrs NELLAMAKADA THULSI BOPANNA is a social worker of Mysore. Ravae Oondae (soji ball) is a popular teatime snack in Coorg homes.
[a] 2cups fine suji [ravae] , [b] 1cup sugar –powdered , [c] 1 cup grated coconut or copra , [d] 1/4 cup ghee , [e] 3/4 cup or a little less hot milk , [f] 1 tsp cardamom powder , [g] 20 cashew nuts broken into two and 40 raisins washed and dried ,
Roast suji [without ghee] in a pan till light brown. Put it into a large plate. Pour the ghee into the pan and fry cashew nuts and raisins. When they are done take them out. Put the suji into the ghee and fry for a few minutes. Take the suji and put back in the plate. Put coconut scrapings into the pan and fry till brown. Put the sugar powder and stir for 1/2 a minute. Mix everything together in the plate, add cardamom powder, sprinkle hot milk and mix everything together and make them into balls.
Palekanda Tara Bopaiah is a well-known beautician of Mysore. She has also given a television programme on cookery.
Baale Kaamb Pajji (Banana Stem Chutney)
Banana stem 12” length: one piece , Coconut scrapings: one cup , Chopped onion: one medium size , Garlic: six cloves , Greenchillies: four , Jeera: one tsp , Lemon juice: one tbsp , Oil: two tbsp , Salt: To taste ,
Mustard: half tsp , Chopped onion: one small size , Chopped garlic: four cloves Curry leaves: six to eight , Dry chillies: Two ,
Wash the banana stem and remove the hard outer layers. Cut the soft stem into round circles. While cutting the stem see that the thread like fibers are removed. These can be removed with a small stick. Now, chop the round stem into small pieces and soak them in water for 10 minutes. Meanwhile, heat one tbsp oil and fry chopped onions, chopped garlic, green chillies, jeera together for five minutes. Add strained chopped banana stem and fry for ten minutes on medium flame. Add coconut scrapings and roast until little brownish. Grind all these ingredients. Add salt to taste. Season the chutney paste and add lemon juice.
Baale Kaamb Chutney goes well with akki otti (rice roti) or chappathis.
Nirmala Srinivasan is an education consultant. She is an ardent fan of television cooking and collects recipes from different parts of India. She is fond of Italian cooking.
½ litre milk , 1 tin condensed milk , 1 small tin cream , 2 tbsp corn flour , sugar to taste (2 to 4 tbsp) , 1 ½ avocados ,
Boil milk with sugar. Mix corn flour in a little cold milk and add to the hot boiling milk. Stir till thick cool. Beat cream and condensed milk. Take the pulp out of 1 ½ avocados and beat it smooth. Add some of the condensed milk cream mixture to this and stir till the whole thing is incorporated in the milk uniformly. Then add the whole lot to the cooled custard. Freeze. When half set, take out, beat it and set it again. Serves 10.
Chef Naren Thimmaiah has been the face of the iconic Karavalli restaurant of the Taj Gateway Hotel in Bangalore for over a decade. It was a matter of great pride for his mother when she saw her own favorite recipe of Koli Barthad (Coorg Fried Chicken) feature prominently in the menu of Karavalli.
He joined the Taj group of hotels after completing his graduation and subsequent course in hotel management.
Naren holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. The World Gourmet Summit is an internationally acclaimed gastronomic event where only ten chefs from all over the world are invited to present their expertise.
He is popular on TV shows, regular contributor to food and lifestyle magazines and serves on the examination panels of many hotel management institutes.
BARTHA MEEN (Fish fry)
Seer Fish darnes – 2 Nos Turmeric Powder – 2gms Salt – to taste Chilli paste – 50 gms Kachampuli (Coorg Vinegar) – 5 ml Rice flour – 20 gms
1. Marinate the Sear Fish darnes with Turmeric powder, Salt, Chilli paste, Kachampuli and set aside for half an hour.
2. Heat the shallow pan with little oil.
3. Dust the fish darnes with rice flour on both the sides and shallow fry till cooked.
4. Serve with Onion salad and lime wedges.
You will enjoy this with rice and plain curd…yummmmmm 🙂
Mrs Palanganda Kamy Thimmaiah’s culinary skills are legendary in her family circles. Having lived in the Andaman islands for a long time and later in Madras, she has been able to assimilate the best culinary traditions of those areas.
“Kamy Aunty’s mutton chops curry” is much talked about in the family circles of her nine sisters and one brother.
In typical Coorg mutton chops curry, coconut is used in the preparation. “Because of my long stay in Madras, I avoided using coconut. I sort of improvised by combining the styles of both Coorg and Madras,” says Kamy Thimmaiah.
Mutton – 1 kg , Chilli powder -1tsp , Turmeric powder-1/2 tsp , Salt to taste . One sliced onion , One sliced tomato , 3 to 4 flakes of garlic crushed , small piece of ginger crushed
First wash and clean the mutton with little salt and turmeric powder well. Then marinate the mutton with the above ingredients for about half an hour. Pressure cook the mutton along with all other ingredients adding 1½ cup water.
Ingredients to grind:
1 ½ tsp pepper, ½ tsp jeera, ½ tsp coriander seeds should be roasted on the thava separately. 1 “ Cinnamon, 2 to 3 cloves, ) into dark brown in colour 3 to 4 flakes of garlic , a small piece of ginger , grind all these into fine paste. 1 tsp chopped coriander leaves ,
Ingredients for seasoning:
2-3 tsp oil , 1 piece cinnamon , 2 cloves , 2 onions sliced , 1 medium size tomatoes chopped , ½ tsp ginger paste , ½ tsp Garlic paste , 2 green chills / ½ tsp chill powder (optional) . ½ tsp chopped coriander leaves ,
Pour oil into a deep pan/ heavy bottom vessel and heat it . Add 1 cinnamon, 2 cloves, 2 to 3 pods of garlic and cook till it starts to change colour . Add 2 sliced onions (cut into fairly big pieces), sauté till golden brown . Add the chopped tomatoes and fry well , Add the ground masala into this and fry till the oil floats on top of the masala . Lastly, add the pressure cooked Mutton into this and continue to cook on medium flame, stirring from time to time. Then add vinegar/ Kachumpuli/tamarind juice. Let it cook till you get a fine aroma . If you want dry fry, do not add water . If you want to have more gravy, add 1½ cup of water . Finally, add coriander leaves. Now, switch off the stove and close the lid. Goes well with plain or ghee rice.
Unlike the regular Kadambuttu (steamed rice dumpling) made out of rice rava or rice bits, Benne Kadambuttu is made of whole rice.
250 gms rice 500 ml water salt to taste 1 teaspoon ghee
Soak rice for about 5-6 hrs. Then grind it into a smooth paste adding water little at a time from the measured quantity of water. After it is ground, add rest of the water, add salt and a tsp of ghee and keep it on the stove and let it boil. Keep on stirring till it gets thicker. When it becomes thick, keep it on a low flame for about 15 minutes and stir once in a while till the water evaporates. While mixture is still hot, roll it into round balls with little butter smeared into both palms. After it is done, in a steamer (Shakala), spread a wet muslin cloth and arrange the balls on the cloth. Close the lid of the steamer tightly and steam for one hour.
Benne Kadambuttu goes well with chicken or mutton curry. It can be eaten with chutney also.
It is that time of the year in Kodagu (Coorg) when the local people relish Madd puttu, a sweet dish, made out of medicinal leaves called Madd Toppu (Justicia Wynaadensis Heyne of the Acanthaeceae family). On the 18th day of the Kodava month of “Kakkada”, the leaves are supposed to contain 18 varieties of herbal medicine. One could prepare cakes out of the juice from the leaves or sweet porridge.
Maddh leaves- 1 big bunch , Rice- 1 cup , Jaggery- 1/4 kg, Coconut grated- 3/4th cup, Cardamom- 3-4 powdered, Milk-1/2 to 1cup (optional),
Boil leaves in water. (Approximately one to two litres) Strain out the water which should be a deep purple. Boil rice with enough water so that it is slightly overcooked. Use some of the remaining water to make jaggery syrup. Strain and keep aside. Once the rice is cooked, add jaggery syrup, coconut and cardamom and boil a little longer. Do not make it too thick as it thickens a little more once it is completely cool. Add in a little milk before serving, if desired. Can be eaten hot or cold. Enjoy!
P.S. For the uninitiated- the urine turns a bright orange colour after eating Madd kulu. So no need to panic!
Mukkatira Usha Medappa learnt the art of cooking from her mother Manavattira Sharada Mandana. Pumpkin curry goes well with otti (rice roti). Ideally, Usha says the combination is good for breakfast, though not mandatory!
Kumbala (Pumpkin) Curry
1 Kg Kumbala (yellow pumpkin cut into 1” cubes) Important to have tender pumpkin or if the skin is tough remove the skin. 4 Tbsp Ground coconut , 2 Nos. Medium sized onions sliced , 1 Tbsp Coriander Powder , ½ Tsp Cumin Powder , 1 Tsp Red Chili Powder , 4 Tbsp Cooking Oil , 4-5 Nos. Peeled Garlic-chopped , ¼ Tsp Mustard Seeds , 2 Nos. Red Dried Chilies , 1 Sprig Curry leaf , 1-2 Tsp Sugar/Jaggery (depending on sweetness of Pumpkin) , ½ Tsp Lime juice , Salt to taste
Place oil in Kadai and heat. Add the mustard seeds let it crackle and add the garlic, curry leaves and red chilies. The sliced onions are added and fried till transparent. To this add the ground coconut and the masala powder (coriander and cumin powders) and fry. Add 2-3 cups water and let it simmer. Now add the pumpkin cubes and allow the pumpkin to cook in the gravy. Add sugar, salt and chili powder to taste. Allow this to simmer for 2-5 minutes and add half teaspoon lime juice to the gravy.(Optional to add two slit green chilies) Serve the curry with a dollop of ghee. To enjoy this Kumbala Curry with Otti ensure the consistency of the gravy is thick.
Nali Appayya’s love for cooking and sharing recipes was inculcated in her by her paternal grandmother Cheppudira Kaveramma Muthanna. Nali believes that fish pickle is simple to make and good for any occasion. It will come in handy when there are some unexpected guests.
1 Kg Seer Fish , 150 grams of ginger , 150 grams of garlic , 1½ cups of white vinegar , 2½ table spoons of Red chilly powder , 1 teaspoon of jeera , 1 teaspoon of mustard , 1 teaspoon of black pepper , 8 cloves , 3 pieces of cinnamon (1 each) salt to taste , 2 teaspoon of sugar , Refined oil for frying the fish and for the seasoning , ¼ teaspoon fenugreek , 2 limes , Curry leaves few ,
1. Cut seer fish into thick pieces and wash there lines . 2. Mix 1½ table spoons of red chilly powder, salt to taste and 1 cup of vinegar to the fish keep aside for 4 hours . 3. Roast cloves, cinnamon, pepper together on a tava on a slow fire . 4. Roast jeera and mustard on a slow fire for short while . 5. Then roast fenugreek separately on a tava . 6. Powder all the ingredients together in the mixer . 7. Grind ginger and garlic . 8. Keep oil in a vessel, when hot add ½ teaspoon of mustard seeds and few curry leaves . 9. Then lower the heat, add ginger and garlic grind paste, add little water, add the powdered spices, add sugar, salt and cook it until the masala is ready . 10. Deep fry the fish . 11. Remove the pieces and put it into the masala when the masala is hot . 12. Fish pieces should soak in the masala gravy. See that the oil is above the pickle. Slowly keep stirring . 13. Leave it as it is for 4 hours . 14. When cool bottle it .
NOTE: The same masala can be used for Date Pickle.
Grind cooked rice and grated coconut with few cashews and keep the mixture aside. Take cooking bowl, and boil the milk and then add the rice paste and stir it continuously for a while (for about 10 minutes). Add condensed milk and sugar for taste. Cook it till it turns thick. Mix badam powder. Stir it for a while. Place it in a plate and keep it in refrigerator. Serve it chilled with fried dry fruits.