Author: P.T. Bopanna

Pandhi Curry

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PANDHI CURRY ( COORG PORK CURRY )

Mullanda Sharada Uthaiah

 

Ingredients:

  • ½kg Pork ( preferably with bones) cut into medium size pieces
  • ½ Teaspoon Kachampuli or 1 ½ tablespoon vinegar or fresh lime
  • 1-2 teaspoon saltp
  • 1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander.

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)

Method:

    • Put the pork in a pressure cooker, mixing both the masalas.
    • Keep aside for ½ hour.
    • Add the turmeric, salt and chilli powder.
    • Add half cup water, cover and pressure cook till done.
    • Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
    • Garnish with coriander leaves.

Serves 3 persons

Pulinje Pajji (Tamarind Chutney)

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Kuppanamada Indu Poovaiahindu

Kuppanamada Indu Poovaiah, who loves fast bikes and cars, says that cooking is a stress-buster for her. She loves music and reading.

Pulinje Pajji (Tamarind Chutney)

Ingredients:

1 coconut

1 handful tamarind (soaked in 1 cup of drinking water)

1/2 inch ginger

1 clove garlic

Pudina (mint) leaves – 10-12

Coriander leaves – 5-10 strands

pulinje (250x188)

Green chilies or Urimalu (Coorg red raw chilies) – 5-10 depending on the intensity that you preferpulinje

One medium white onion – chopped into cubes

Salt to taste

Method:

Grate 1 whole coconut; add the tamarind pulp, chilies, ginger, garlic, salt, pudina and coriander leaves to it.

You may use the traditional grinder (rubbo kallu) or the mixie and make all these ingredients to a smooth paste.

Dish it out and add the chopped raw onions into the chutney and mix it.

Garnish it with some coriander and pudina leaves.

Pulinje Pajji is ready to serve.

Can be eaten with any rice dish.

 

 

Coffee Liqueur

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Patrapanda Bablu Poovappabablu_edited

Editor’s Note: The Editor of this portal requested Bablu to contribute the coffee liqueur recipe after he tasted her concoction. Moreover, if many people start preparing coffee liqueur, probably the consumption of coffee would go up and help the planters in Coorg!

Coffee Liqueur

Ingredients:

Sugar -4 cups
Water-3 cups
Coffee powder (instant)-½ cup
Vanilla essence-1 ½ teaspoon
Salt – 1 ½ teaspoon
Black rum-1 cup
Brandy – 1 cup

Method:

Mix all ingredients except rum and brandy and boil till sugar dissolves. Allow to cool and strain. Add rum and brandy.

Prawn Curry

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Madanda Veena Arun Belliappaveena arun

PRAWN CURRY

Ingredients:

2 cups medium sized prawns (cleaned and de-veined)
¼ cup beaten curds
Salt to taste
½ tsp chilli powder
¼ tsp turmeric powder
3 tbsp of oil
1tsp of garam masala
2 tbsp chopped coriander leaves
Grind 50 gms cashew nuts
25 gms sesame seeds
25 gms poppy seeds
6 green chillies.

Method:

Mix prawn into curds, salt, chilli powder and turmeric powder.
Set aside for ½-an-hour.
Heat oil and fry ground ingredients.
Add prawns with curds and stir till gravy becomes thick.
Add garam masala
Garnish with coriander leaves on the top.

Parande Fry (Gizzard Fry)

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Allapira Usha Kalappa, Bangaloreallapira-usha

Parande Fry (Gizzard Fry)

Ingredients:

1kg parande (gizzard), spring onion, onion, green chilli, capsicum, ginger garlic, soya sauce, chilli sauce.

Method:

Take one kg of parande, soak it in red chilli powder, turmeric and salt mixture for 30 minutes and boil it for about 10 minutes in pressure cooker till it whistles twice. Cut onions, capsicum, green chillies and spring onions into fine pieces. Fry these in a pan of oil for about 5 minutes till it turns golden brown. And add ginger garlic paste to fried vegetables. Mix cooked parande with the fried vegetables. Add 1 tea spoon of soya sauce, 4 spoon of chilli sauce to your taste. Serve HOT !!!!!!!!!

Coorg Pork Chops

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Mrs NELLAMAKADA THULSI BOPANNAtulasi

Mrs NELLAMAKADA THULSI BOPANNA is a social worker of Mysore.

Coorg Pork Chops

Coorg pork chops is an all-time favourite among the people of Kodagu. Nellamakada Thulsi Bopanna has sourced the recipe from the collection of her aunt Cheranda Bojamma.

Ingredients :

Pork – ½ Kg, cleaned, and washed marinate with
turmeric powder-1 1/2 tsp, salt –according to taste and keep it aside
for about ½ an hour. And add 2 sliced onions, 3 flakes of garlic, crushed
small piece of ginger, 3 slit green chillies to the marinated pork and
boil for a few minutes.

Ingredients to Grind :

1 ½ piece ginger, 2 tsp cumin seed, 1 medium size onion,8-10 cloves garlic
1 ½ tsp whole black pepper. grind all these into fine paste.
Roast ( into dark brown colour) and powder , 2 ½ tsp cumin seed, 1 ½ tsp mustard seeds, 1 tsp black pepper.

Method :

Add the ground masala to the pork, and continue to cook on medium flame, stirring from time to time until it is tender (can be pressure cooked also for ten minutes). Then add the powdered masala and lime juice/country vinegar kachumpuli to taste, let it cook till a fine aroma rises. If you want dry fry, add little water. If you want it to be semi- solid state to eat with rice roti or chapatti add 1½ cup of water to the cooked pork. Simmer until a little thick gravy is left. Garnish with chopped coriander leaves and switch off the stove.

Note : salt , lime juice/country vinegar ,chilly powder/pepper according to your taste.

Ravae Oondae

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Mrs NELLAMAKADA THULSI BOPANNAtulasi

Mrs NELLAMAKADA THULSI BOPANNA is a social worker of Mysore. Ravae Oondae (soji ball) is a popular teatime snack in Coorg homes.

RAVAE OONDAE

Ingredients:

[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 ,

METHOD:

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.

Baale Kaamb Pajji (Banana Stem Chutney)

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Palekanda Tara Bopaiahtara

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)

INGREDIENTS:

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 ,

FOR SEASONING:

Mustard: half tsp ,
Chopped onion: one small size ,
Chopped garlic: four cloves
Curry leaves: six to eight ,
Dry chillies: Two ,

METHOD:

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.

Avocado Ice Cream

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Nirmala Srinivasannirmala

Avocado Ice Cream

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.

Ingredients:

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 ,

Method:

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.

Bartha Meen (Fish fry)

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NAREN THIMMAIAHNaren

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)

INGREDIENTS:

Seer Fish darnes – 2 Nos
Turmeric Powder – 2gms
Salt – to taste
Chilli paste – 50 gms
Kachampuli (Coorg Vinegar) – 5 ml
Rice flour – 20 gms

METHOD:bartha meen

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 🙂