Deepthi and her husband, Koothanda U. Aiyappa are a charming young couple who are proud of their Coorg heritage.
Deepthi is a passionate cook, and an avid sportswoman who played hockey for Bangalore University. An MBA in Marketing and Human Resources, she has worked as a Senior Director for a UAE based company in Abu Dhabi and Dubai.
Deepthi believes in cooking healthy, delicious food, and likes to use a range of herbs and spices from various cuisines for their flavour, as well as their health benefits.
Deepthi’s Coorg Lamb Masala
- 1 kg lamb
- 2 teaspoons oil
- 5 teaspoons pepper
- vegetable /meat stock – 2 cubes dissolved in 400 ml water.
- 4 large onions
- 4 tomatoes
- 1 teaspoon garam masala (preferably Everest brand)
- pinch of sugar
- fresh coriander leaves
- oregano fresh/dried
- 6 cloves
- 2 cinnamon sticks
- 1 teaspoon shahi jeera
- 2 birds eye chilly (parangi malu)
- 2 dried long red chillis
- 1 teaspoon white poppy seeds
- 2 teaspoons ginger- garlic paste
- 1 tsp paprika
- pinch of turmeric
Method of preparation:
Wash fresh lamb meat and cut into medium pieces. In a cooker first fry the meat on both sides with a little oil till the meat firms up and begins to brown.
Add 4 tsps pepper and vegetable/meat stock along with water till the lamb is immersed in the stock. Pressure cook on high flame for five minutes and then on low flame for ten minutes. Once the meat is tender and well done, keep it aside.
In a pan, using very little oil, fry finely chopped onions until they turn golden brown. Keep aside. Now fry the aromatics till aroma releases. Blend fried onions and aromatics in a blender till a smooth paste is formed.
In a deep pan, add one teaspoon of oil along with the ground paste and tomato puree. Add a pinch of sugar and cook, stirring continuously for 15 minutes till oil releases from the edges. Now add the cooked meat along with the stock and let it simmer for few minutes till the gravy thickens.
Add 1 tsp of black pepper powder, a pinch of salt and one teaspoon garam masala powder. Add finely chopped fresh coriander leaves and dried/ fresh oregano leaves for flavor.
Serve with rice cakes (Paaputtu)
- 2 cups thari (broken rice)
- 2 cups water
- 2 cups milk
- 1 cup fresh grated coconut
- 2 teaspoons sugar
- salt to taste
- 2 teaspoons ghee/ clarified butter
Use plates with reasonable depth for this recipe. First apply ghee on the plate and spread evenly. Now add the thari and water. Let it sit for 15 minutes. Add the milk, sugar, salt and fresh grated coconut.
Use a pressure cooker without lid and cook on medium flame for 20 minutes or till the paaputtu is firm.
Serve this delicious paaputtu with Deepthi’s Coorg Lamb masala.