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Meen Barthad (Fish Fry) Coorg Recipe Meen Barthad (Fish Fry) – Ingredients: 1 Kg fish cut in thin pieces 1 teaspoon jeera ¼ teaspoon methi whole (fenugreek) 1 teaspoon coriander seeds 1/4 teaspoon mustard seeds Roast and grind the above (masala) Rice flour The fish has to be mixed with the masala and rolled on the rice flour. Shallow fry in oil on both sides till reddish brown. teaspoon chilli powder 1 teaspoon turmeric powder 1½ teaspoon salt ½ teaspoon coriander powder 2 tablespoon cooking oil 250 ml water 1 tablespoon kachampuli (Brindle Berry juice) 2 tablespoon chopped coriander leaves Wash, clean and mix the mutton with salt and turmeric. Cook the mutton and keep aside. Add one after the other, stirring all the time: ginger-garlic paste, sliced onion, green chilies and tomatoes. Fry masala till golden brown. Add rest of the ingredients and fry for 1-2 minutes (except the lemon juice) Add the mutton; stir fry for another 2 minutes. Uncover and dry the masala till the oil evaporates. Add kachampuli and garnish with coriander leaves.

Pepper-Fried Mutton Chops Coorg Recipe Pepper-Fried Mutton Chops – Ingredients: 500g mutton chops 3 pods garlic 4 inch piece of ginger 3 cloves ¼ tsp cumin 2 inch piece of cinnamon 2 level freshly ground pepper, or according to taste 2 tsp kachampuli, or 1 ½ tbsp. white vinegar. ¼ cup oil, for frying ½ cup warm water Salt to taste 2 large onions, thinly sliced, or 10-12 shallots, peeled and kept whole. ½ tsp whole cumin Method: Wash and pat dry the chops. Beat the meaty part of the chops lightly with a meat mallet, or heavy pestle Grind to a fine paste with very little water, the garlic, ginger, cloves, cumin, cinnamon and pepper powder. Rub this paste into the chops, along with the kachampuli or vinegar, and marinate for 15 – 20 mins. Heat the oil in pressure cooker, and fry the onions or shallots until limp, but not browned. Add the whole cumin and fry for a minute or two. Add the chops with the spice mixture, and fry on a low flame, until the raw smell of the spice paste disappears. Add the warm water, cover and pressure cook for 10 -12 mins, until the chops are tender. Allow the pressure to drop, open the pressure cooker, and baste the chops with the gravy, allowing it to dry a little. The chops should be moist and tender, covered with a very small quantity of thick gravy. This dish can also be cooked covered, in a wide, shallow pan, without pressure – cooking it.

Yerich Barthad (Mutton Fry) Coorg Recipe Yerich Barthad (Mutton Fry) – Ingredients: ½ kg mutton 3 sliced onions 1 tomato chopped 1 tablespoon pepper powder 5 green chillies 1 teaspoon ground garlic 1 teaspoon ground ginger ½ teaspoon Chilli powder 1 teaspoon turmeric powder 1½ teaspoon salt ½ teaspoon coriander powder 2 tablespoon cooking oil 250 ml water 1 tablespoon kachampuli (Lemon juice) 2 tablespoon chopped coriander leaves Wash, clean and mix the mutton with salt and turmeric. Cook the mutton and keep aside. Add one after the other, stirring all the time: ginger-garlic paste, sliced onion, green chilies and tomatoes. Fry masala till golden brown. Add rest of the ingredients and fry for 1-2 minutes (except the lemon juice) Add the mutton; stir fry for another 2 minutes. Uncover and dry the masala till the oil evaporates. Add kachampuli and garnish with coriander leaves. /******/ #huge_it_loading_image_52 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_52.display { display: table-cell; } #huge_it_loading_image_52.nodisplay { display: none; } #huge_it_loading_image_52 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_52 { height:381px; width:572px; max-width: calc(100% – 0px); position:relative; display: block; text-align: center; /*HEIGHT FROM HEADER.PHP*/ clear:both; float:none; margin:0px auto; border-style: solid; border-left: 0 !important; border-right: 0 !important; opacity:0 } .huge_it_slideshow_image_wrap1_52.display { width: 100%; height: 100%; } .huge_it_slideshow_image_wrap1_52.display { display: block; } .huge_it_slideshow_image_wrap1_52.nodisplay { opacity: 0; } .huge_it_slideshow_image_wrap_52 * { box-sizing: border-box; -moz-box-sizing: border-box; -webkit-box-sizing: border-box; } .huge_it_slideshow_image_52 { width: 100%; height: 100%; max-width: 100%; max-height: 100%; } .huge_it_slideshow_image_wrap1_52{ height:381px; width:572px; max-width: 100%; } #huge_it_slideshow_left_52, #huge_it_slideshow_right_52 { cursor: pointer; display:none; height: 100%; outline: medium none; position: absolute; z-index: 13; margin-top: 0 !important; top: 50%; transform: translateY(-50%); } #huge_it_slideshow_left-ico_52, #huge_it_slideshow_right-ico_52 { z-index: 13; -moz-box-sizing: content-box; box-sizing: content-box; cursor: pointer; display: table; left: -9999px; line-height: 0; margin-top: -15px; position: absolute; top: 50%; /*z-index: 10135;*/ } […]

 Koli Barthad (Chicken Fry) Coorg Recipe  Koli Barthad (Chicken Fry) – Ingredients: 1/4 kg chicken 1/4 tea spoon turmeric powder 1/2 tea spoon red chili powder 1/4 tea spoon cumin powder 1/2 cup onion 3-4 strands coriander leaves 1/4 cup tomato 1 tea spoon chopped garlic 1/2 tea spoon pepper powder 1 tea spoon chopped ginger 4 green chilli 1 table spoon lemon juice Oil Salt Add turmeric, salt and red chili powder to chicken pieces and keep aside. Heat oil and add chopped green chilies, ginger, garlic, onion till onions turn brownish. Add tomatoes and fry for some time. Add chicken pieces, fry for about 5mins. Pour about 1/2 cup water, cover and cook till chicken is almost done. Now add cumin powder, pepper and cook till chicken is completely done. Now pour the lemon juice and cook till all water is absorbed. Garnish with coriander leaves and serve hot. /******/ #huge_it_loading_image_51 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_51.display { display: table-cell; } #huge_it_loading_image_51.nodisplay { display: none; } #huge_it_loading_image_51 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_51 { height:381px; width:572px; max-width: calc(100% – 0px); position:relative; display: block; text-align: center; /*HEIGHT FROM HEADER.PHP*/ clear:both; float:none; margin:0px auto; border-style: solid; border-left: 0 !important; border-right: 0 !important; opacity:0 } .huge_it_slideshow_image_wrap1_51.display { width: 100%; height: 100%; } .huge_it_slideshow_image_wrap1_51.display { display: block; } .huge_it_slideshow_image_wrap1_51.nodisplay { opacity: 0; } .huge_it_slideshow_image_wrap_51 * { box-sizing: border-box; -moz-box-sizing: border-box; -webkit-box-sizing: border-box; } .huge_it_slideshow_image_51 { width: 100%; height: 100%; max-width: 100%; max-height: 100%; } .huge_it_slideshow_image_wrap1_51{ height:381px; width:572px; max-width: 100%; } #huge_it_slideshow_left_51, #huge_it_slideshow_right_51 { cursor: pointer; display:none; height: 100%; outline: medium none; position: absolute; z-index: 13; margin-top: 0 !important; top: 50%; transform: translateY(-50%); } #huge_it_slideshow_left-ico_51, #huge_it_slideshow_right-ico_51 { z-index: 13; -moz-box-sizing: content-box; box-sizing: content-box; cursor: pointer; display: table; left: -9999px; line-height: 0; margin-top: -15px; position: […]

Koli Curry (Chiken Curry) Coorg Recipe Koli Curry (Chicken Curry) – Ingredients: 1 Kg chicken, in pieces 1 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1/2 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 pieces of cinnamon 4 cloves 1/2 teaspoon poppy seeds 7-8 strands coriander leaves 1/2 teaspoon chopped garlic 1/2 teaspoon chopped ginger 2 green chillies 1/2 cup chopped onion 1/4 cup chopped tomato 1/2 cup fresh coconut Oil 1/4 teaspoon tamarind extract or 2 pieces of tamarind soaked in warm water Salt Apply red chilli powder and turmeric to chicken pieces and leave it aside. Grind together coriander-cumin seeds, ginger-garlic, green chillies, coriander seeds, cloves, cinnamon, poppy seeds. This is called raw masala. Roast (without oil) coconut till it turns slightly brownish. Grind it to a smooth paste. Heat a little oil and fry onions. When they turn slightly brownish, add tomatoes and fry for some time. Now add raw masala and fry till the raw smell goes off and a nice aroma comes out of it. Now add the chicken pieces, salt and fry for about 5mins. Add 2 cups of water, cover and cook till chicken is tender. Add the ground coconut, tamarind extract and cook for about 7-8 minutes till the curry thickens. /******/ #huge_it_loading_image_50 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_50.display { display: table-cell; } #huge_it_loading_image_50.nodisplay { display: none; } #huge_it_loading_image_50 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_50 { height:381px; width:572px; max-width: calc(100% – 0px); position:relative; display: block; text-align: center; /*HEIGHT FROM HEADER.PHP*/ clear:both; float:none; margin:0px auto; border-style: solid; border-left: 0 !important; border-right: 0 !important; opacity:0 } .huge_it_slideshow_image_wrap1_50.display { width: 100%; height: 100%; } .huge_it_slideshow_image_wrap1_50.display { display: block; } .huge_it_slideshow_image_wrap1_50.nodisplay { opacity: 0; } .huge_it_slideshow_image_wrap_50 * { box-sizing: border-box; -moz-box-sizing: border-box; -webkit-box-sizing: border-box; } .huge_it_slideshow_image_50 […]

Pandi Curry (Pork Curry) Coorg Recipe Pandi Curry (Pork Curry) -Ingredients: 1kg Pork cut into medium size pieces 1 Teaspoon Kachampuli (Brindleberry juice) A pinch of salt 2 teaspoon red chilli powder. Masala 1 (Roast the following ingredients on a medium flame to a very dark colour and grind together.): 2 teaspoon jeera 1/2 teaspoon fenugreek 3 tablespoon black pepper 2 tablespoon coriander Masala 2 (Grind the following ingredients): 4 sliced onions 2 teaspoon ground ginger 2 teaspoon ground garlic 8-10 Green chilies Few coriander leaves 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. (a) Pork Dry Fry – Ingredients: Smoke dried pork 500 gm (chop into smaller pieces if required) 3 onion – thin long slices 5 green chillies – long slice Curry leaves – few 3 tomato – chopped Salt – to taste Red chilli powder – 2 tsp Turmeric – 1 tsp Garam masala – 1 tsp Kachampuli –1tsp Oil – for frying – as required Procedure: Wash the dried pork in hot water. Cook it in a pressure cooker (let it cook for about 3 whistles) and keep it aside after draining the water. Take oil in a frying pan and let it heat up under a slow flame. Add chopped onion, green chillies, curry leaves, tomato, salt, chilli powder, garam masala, turmeric and kachampuli and fry it for a minute while stirring it. Add the pork and mix it well. Let it cook for about 5-10 min. Garnish with coriander leaves. /******/ #huge_it_loading_image_49 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: […]