Category Tourism

Kum Curry (Mushroom Curry) Coorg Recipe Kum Curry (Mushroom Curry)  – Ingredients: 1 table spoon vegetable oil 200g red onion (chopped) 2 green chillies (chopped) 1/2 cm ginger root (chopped) 1 garlic clove A pinch of ground turmeric 2 tablespoon vinegar 75g fresh coriander leaves (chopped) 4 tablespoon water 150g button mushrooms, small ones left whole, larger ones cut into halves or quarters 100g oyster mushrooms, larger ones cut into pieces Salt slivers of red chillies For the masala: 10 Black peppercorns 1/2 tsp Coriander seeds 1 clove 1 green cardamom pod 0.5 cm cinnamon stick 1 pinch Mustard seeds 1 pinch Cumin seeds First make the masala. Dry-roast the peppercorns, coriander, clove, cardamom, cinnamon, mustard seeds and cumin in a heavy-based frying pan over medium heat for about 1 minute, being careful they do not burn. Allow to cool, then grind together into a powder using a coffee-grinder or a pestle and mortar. Heat the oil in a saucepan, add the onion and fry until translucent. Add the green chillies, ginger and garlic and allow them to soften. Add the masala, turmeric and vinegar. Stir well and add the coriander leaves. Add the water and simmer for 5 minutes. Puree the mixture in a blender or food processor and return to the stove. Add the mushrooms and simmer until they are tender, about 5 minutes. Add salt to taste and serve hot garnished with slivers of fresh red chillies. /******/ #huge_it_loading_image_57 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_57.display { display: table-cell; } #huge_it_loading_image_57.nodisplay { display: none; } #huge_it_loading_image_57 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_57 { 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; […]

Crab Curry Coorg Recipe Crab Curry – Ingredients 1kg crabs Salt, turmeric Oil for frying 1 tbsp kachampuli Limejuice Fried Masala: 2 tbsp whole coriander seeds 1 tsp whole peppercorns 8 dry, whole red chillies ½ tsp jeera ½ tsp mustard seeds few grains of methi seeds 1-inch fresh ginger Method Heat 2 tbsp oil, reduce the flame, and fry all the above ingredients for 1 -2 mins. Then add: 6 medium onions, sliced, & fry till onions become light brown & limp. Add ¼ coconut, grated & fry the whole mixture until dark brown, & it releases its aroma. Remove from fire, & when cool, add 4 large, ripe tomatoes, grind the whole mixture to a smooth paste, & add to the crabs. Wash out the spice mixture from the mixer, & reserve 2 cups of this spice water. Heat 2-3 tbsp oil in a vessel &add all the crabs with masala paste & stir well. Fry for about 5 mins. Add 2 cups of masala water, & cook uncovered, on a slow fire, for about 15 mins or less. Add 1 tbsp Kachampuli (Brindleberry), simmer for a few minutes until the oil rises. 1 whole garlic, split into pods /******/ #huge_it_loading_image_56 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_56.display { display: table-cell; } #huge_it_loading_image_56.nodisplay { display: none; } #huge_it_loading_image_56 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_56 { 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_56.display { width: 100%; height: 100%; } .huge_it_slideshow_image_wrap1_56.display { display: block; } .huge_it_slideshow_image_wrap1_56.nodisplay { opacity: 0; } .huge_it_slideshow_image_wrap_56 * { box-sizing: border-box; -moz-box-sizing: border-box; -webkit-box-sizing: border-box; } .huge_it_slideshow_image_56 { width: 100%; height: 100%; max-width: 100%; max-height: 100%; […]

Meen Curry (Fish Curry) Coorg Recipe Meen Curry (Fish Curry) – Ingredients: 1kg. fish sliced in thick pieces Mix the fish with the following : 1 teaspoon turmeric powder 2 tablespoons salt 1 teaspoon chilli powder 1 tablespoon of ginger and garlic paste 1 teaspoon kachampuli (lime juice) 3-4 tablespoons Coconut scrapped Cooking oil Onion slices Green chillies (whole) Tomatoes (chopped) Tamarind pulp Salt Coriander leaves (chopped) Masala (Grind these ingredients together): 1 teaspoon jeera ¼ teaspoon methi whole (fenugreek) 1 teaspoon coriander seeds 1/4 teaspoon mustard seed Add the cooking oil, season with mustard seeds, ginger and garlic paste, add the onion slices and then the green chillies into a kadai (deep pan). Sauté till onions turn transparent. Then add the ground masala and sauté till an aroma arises. Now add the chopped tomatoes if so desired and toss for a minute. Add 1-1 ½ cup of water to the masala over medium heat, mix well and let it boil. Lower the flame. Add the thick tamarind pulp and let boil again. Then slowly add the fish. Toss the fish till it mixes with the gravy without breaking up. Cover and cook 10 minutes. Taste for salt and sourness if desired. Open and cook for another 2 minutes and put off the flame. Don!!!t remove the lid for 5-7 minutes. Pour on to serving dish and garnish with chopped coriander leaves and a split green chilly. /******/ #huge_it_loading_image_55 { height:381px; width:572px; display: table-cell; text-align: center; vertical-align: middle; } #huge_it_loading_image_55.display { display: table-cell; } #huge_it_loading_image_55.nodisplay { display: none; } #huge_it_loading_image_55 img { margin: auto 0; width: 20% !important; } .huge_it_slideshow_image_wrap_55 { 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_55.display […]

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 […]