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.
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.
KOLI BARTHAD (Coorg Fried Chicken)
Coriander Seeds 20 gm Black Pepper Corn 10 gm Jeera 5 gm Mustard Seeds 5 gm Cinnamon 5 gm Cloves 5 gm Chicken pieces 500 gm Onion 150 gm Garlic 25 gm Kachampuli (Coorg vinegar) 15 ml Red chilli powder 1 tea spoon Salt To taste Oil 75 ml
1. Broil garam masala ingredients till brown and powder it.
2. Marinate the chicken pieces with salt and 5 gms of Coorg garam masala and set aside for 30 minutes.
3. Heat oil in a pan and add the chopped garlic and onion and sauté till brown and add Coorg garam masala and red chilli powder.
4. Add the marinated chicken pieces and cook.
5. When it is three fourth done add Kachampuli (Coorg vinegar) and cook till done and dry. Check for seasoning and remove.
Pattamada Anuradha works with HCL Technologies as Senior Business Analyst. She loves cooking. She likes to prepare Adike Puttu during Puttari.
Rice – 2 cups
Water – 1.5 cups
Jaggery – 100 gms
Cardamom – 1 tsp
Ghee – 100 gms
Thill (yellu) – 3 tsps
Grated coconut for garnish
Method of preparation:
Roast rice until it turns light brown. Grind it to make flour. Prepare Jaggery juice in a different vessel and filter the juice. Take two cups of water in a vessel, boil the water. Add jaggery juice, cardamom, 2 tsps of ghee and 3 tsps of thill (yellu) and keep stirring. After a while add the rice flour and stir well till it becomes a dough. Remove the vessel from the stove and start making balls the size of marbles or Adike (arecanut) with little of ghee smeared on your palm. Once done, steam the Adike Puttu in cooker/shekala. Remove the steamed Adike Puttu and fry it in ghee for 10 minutes. Garnish it with grated coconut.
Kayapanda Suma Thimmaiah from Suntikoppa takes keen interest in her coffee estate activities and she is also an active member of a women’s self-help group and the Coorg Women Coffee Awareness Body.
Ambate Para – Goose-plum Pickle
Ambate 2 kgs ,
Salt ½ kg ,
Chilli powder ½ kg ,
Mustard powder 200 grams ,
Asafoetida ¼ tsp ,
Wash and wipe the Ambate with a clean cloth. Put them into a porcelain or glass jar and add salt. Add chilli and mustard powder to Ambate along with asafetida. Mix well. Keep the jar airtight. Ambate pickle will get ready in a week.
Biddanda Shalini Nanda Nagappa is a Canada-based food blogger and hosts ‘A Cookery Year in Coorg’, the most authentic Kodagu food blog. Shalini is very passionate about Kodagu food culture and has taken the pain to dig deep into the history of the culinary habits of Kodagu people. Her popular blog features well-researched articles and family recipes.
Kaima Unday Barthad (Dry Fried Meatballs)
Seasoned with a fresh green herb paste and a few woody spices, these meatballs are poached first in simmering water, then fried to a rich brown savouriness in a generous amount of ghee.
They keep well, so were ideal for long train journeys, to be eaten with curd rice. A perfect hot snack with a drink, or a filling for a sandwich or wrap. Serve them with a light pulao, or ghee rice. Oh, and they’re the perfect late night snack, eaten cold from the fridge!
A note on the cooking – in this recipe, I’ve used extra lean ground lamb, which cooks very quickly, so the poaching process is much shorter than if you were to use conventional minced mutton. Keep the water at a very gentle simmer to prevent the meatbal
ls from disintegrating, and fry them carefully. Their texture is more like that of a shami kebab, whereas the ones made with mutton are firmer and will hold their shape better.
Dry fried meatballs
1/2 kg lean, finely minced meat 1 large egg, lightly beaten Optional: a few curry leaves or 1 – 2 cloves for the poaching liquid
5 green chillis (or to taste) 1/2 tbsp fresh ginger paste 1/2 tbsp fresh garlic paste 1/2 cup packed fresh coriander 3 tbsp fresh,grated coconut, ground to a fine paste 2 tbsp lime juice 1 tsp salt or to taste Very lightly roast and powder:
1” stick of cassia or cinnamon 5 cloves 5 – 6 black peppercorns Knead all the above ingredients together thoroughly.
2 – 3 tbsp ghee Combine all the ingredients and knead together. Form into small balls – you should be able to make approx 20 – 22 pcs from this mixture.
In a wide, shallow pan, bring 2 – 3 cups of water to a gentle simmer and put the meatballs in. If using curry leaves or cloves, add them to the water now. Poach the meatballs in the simmering water, turning to cook evenly.
When they are cooked through, remove the meatballs to a plate and boil off any remaining liquid. Discard the cloves/curry leaves. Add the ghee to the pan and sauté the meatballs to a rich golden brown.
Bommanda Meena Mohan is a culinary expert of repute living in Ammathi, Kodagu. Her dishes are in great demand at weddings and other social get-togethers.
Onnak Meen (Dried Salted Fish)
Dry fish – 1 kg Onion – 1/4 kg (chopped into pieces) Green chillies – 6 (slit lengthwise and de-seeded) Curry leaves – 6 Chilli powder – 2 tsp Turmeric – 1/4 tsp Kaachambuli (Coorg vinegar) 2 – 3 tsp Salt to taste Oil – 2 tsp
Boil the fish with 5 cups of water after removing the bones. Once the fish is cooked, drain the water and cut into small pieces. Mix salt, turmeric, chilli powder and Kaachambuli. Marinate for 10minutes.
Heat oil in a pan. Fry the onions, green chillies, curry leaves till onions turn golden brown. Add the marinated fish and fry for 10 minutes in low flame. You can season it with coriander leaves.
These two simple and delicious chutney recipes are courtesy the very talented Chettira Latha of Madikeri. Besides cooking for her own family and friends, she takes catering orders on request from tourists in search of traditional, home cooked Coorg food.
Chekké kuru pajji (Jackfruit seed chutney)
• 1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded
• 1 cup grated coconut
• 1 small onion
• Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)
Grind the above ingredients together. Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste. Stir to mix and serve with akki otti.
Chekké kuru pajji 2
Proceed as above, but instead of the citrus juice, add a tsp of tamarind extract when grinding the mixture.
• 1 tsp mustard seed
• 2 dry red chillis, broken into large pieces
• 1 small onion, sliced
• 4 – 5 cloves of garlic, lightly crushed
• 4 – 5 curry leaves
• 3 tbsp oil
• A pinch of turmeric
Heat the oil, sputter the mustard, then add the chilli and curry leaves, followed by the garlic and onions. When the onions and garlic start to brown, pour the hot seasoning over the ground mixture, adding a pinch of turmeric.
• Latha says this is best if on the tangy side, so check the tartness of your tamarind and adjust the quantities. • The same ingredients can make a chekké kuru curry, by adding hot water for the desired consistency. Add the separately ground coconut at the last stage and simmer for a couple of minutes before serving. • Remember to keep the jackfruit seeds coarsely ground for the best result.