PAPUTTU

INGREDIENTS:

2 cups Thari Rice (Or Broken Rice)

1/2 cup Grated Coconut

2 cups Milk

2 cups Water

1 tsp. Cardamom Powder

1/2 tbsp. Sugar and Salt to Taste

Method:

Wash the thari and soak for 1/2 an hour in the 2 cups of water.  Add the grated coconut, milk, cardamom Powder, sugar and salt and mix well, Divide equally between plates and steam for 20-25 minutes or until done. The paputtu should look firm, with no soggy bits in the center. Cover the plates with a clean tea cloth and allow the paputtu to cool a little before cutting into pieces.

If you are non-vegetarian best eaten with Coorg mutton or chicken curry.  For vegetarian Kummu curry or Kooru curry

KADA MANGE CURRY (Wild mango curry )

INGREDIENTS                            
1/2 kg Peeled wild mango
2 Tsp. Sunflower Oil
1/4 Tsp. Mustard Seeds                                         

1Nos Fresh Green chilly                                                                       

1Nos Small Onion Sliced                                                                      

2 Cloves Garlic                                                                   

4 Curry leaves                                                                                     

1/4 Tsp. Red Chili Powder                                                                                      

1/4 Tsp. Turmeric Powder                                                                             

Salt to taste       

1 ½ Tsp. Jeera Powder                                                                                   

100 Gm. Black Jaggery                                                                                    

1/4 Tsp. Pepper Powder                                                                                                                                                                                                                               

METHOD:

Heat oil crackle mustard, add green chilly, onion, garlic and sauté it nicely.                                                           

Add chili powder, turmeric powder, salt, some water and cover with lid and cook it.                       

Add Jeera powder, Jaggery, pepper powder also.            

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AKKI ROTI

INGREDIENTS                                                                           

2 cap cooked rice                                                                                            

2 tbsp. Rice flour                                                                                             

Salt to Taste                                                                                                                                      

METHOD:

“Knead the rice along with salt.

Add the rice flour little by and continue kneading until the dough is of right consistency (Do not add water at all).

Divide the dough into slightly bigger than lemon-size balls and roll them into chapaties.

Roast them on Tawa evenly on both the sides.

Cook on direct flame (or Char Kol) until it puffs up.

Serve with bamboo shoot curry, Pandi curry.

                                                                                                

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KOLI CURRY ( Chicken curry )

INGREDIENTS                                                                           

½ Kg Chicken                                                                                     

4 Tsp. Grated coconut                                                                   

1 ½ Tsp. Coriander powder                                                         

½ Tsp. Jeera                                                                                      

5 Cloves Garlic                                                                                  

3 No. Clove                                                                                        

2 Gm. Cinnamon sticks                                                                 

2 Gm. Ginger                                                                    

Salt to Taste                                                                                      

2 tsp. Oil                                                                                              

1 No. Sliced onion                                                                           

1 No. Sliced green chilly                                                                

½ Tsp. Red chili powder                                                                

3 drops Kachumpuli                                                                                                                       

METHOD:

Was and clean chicken marinate with salt, red chili Powder and turmeric Powder                                                             

Paste coconut, coriander Powder, Jeera, Garlic, cloves, cinnamon ginger, and salt and keep it a side.

Heat oil; add onion, green chilly and sauté well.

Then add red chili Powder and little water.                                                         

Add chicken and cook it. Add pasted masala and cook it some time.                                                        

Add Kachumpuli and check the seasonings, add salt.                                                      

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KUMMU CURRY ( Mushroom curry )

INGREDIENTS                                                                   

250gram Mushroom      

½ Cup Grated coconut  

11/2 Tsp. Coriander powder       

½ Tsp Jeera        

5 Cloves Garlic  

03 Nos Clove                                     

One small Cinnamon sticks         

One small Ginger                                                                                            

Salt to taste       

2tsp Oil                                                                                

1 small sliced onion                        

1nos Slited green chilly 

½ tsp. Red chili powder

03tsp. Kachumpuli           

METHOD:

Wash and clean mushroom marinate with salt, and turmeric powder.                                                    

Paste coconut, coriander powder, Jeera, Garlic, cloves, cinnamon ginger, and salt and keep it a side.

Heat oil; add onion, green chilly and sauté well. Then add red chili powder and little water.         

Add mushroom and cook it. Add pasted masala and cook it for some time.                                                          

Add Kachumpuli and check the seasonings, add salt.                                                      

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NUPUTTU

INGREDIENTS

6 cup broken rice                                               

12 cup water                                             

10 Gm. Salt                                               

1tsp ghee                                                                                                                                  

                                               

METHOD

Boil water; add salt, ghee and broken rice.                             

Keep stirring till you get dough consistency, cook in a slow fire.                         

Remove from fire and prepare oval shape balls.                              

Steam the balls in idly steamer for 30 minutes till done.                           

Fill cooked balls into Nuputtu ach and make Nuputtu.     

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KADUMBUTTU

INGREDIENTS

6 cup Broken rice                                               

12 cup Water                                             

10 Gm. Salt                                               

1tsp Ghee                                                                                 

                                               

METHOD

Boil water; add salt, ghee and broken rice.                             

Keep stirring till you get dough consistency, cook in a slow fire.                         

Remove from fire and prepare small balls.                             

Steam the rice balls in idly steamer for minutes.

Serve Hot.                         .                               

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BAINE BHARTHATHU (Brinjal Fry)

INGREDIENTS:-

1/2 Kg Sliced Brinjal                                   

11/2 Kg Oil                                        

2 No Sliced Onion                                               

2 No Green Chilly                                       

10 Gm. Salt                                               

1 Tsp. Tamarind                                         

10 Gm. Jaggery                                         

                                               

METHOD

Heat oil; add onion, green chilly and sauté well.                              

Add Brinjal and salt cook it in a slow fire.                               

Add tamarind pulp and Jaggery, dry it.

Check seasonings and serve.                         

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COORG PANDI CURRY

INGREDIENTS                                           

 ½ Kg Pork

1 Tsp Whole Jeera

½ Tsp Mustard

2 Nos Cloves                                                           

4 Nos Green Chilly

3 Nos Shallots         

½ Tsp Red Chilly Powder                                                  

½ Tsp Turmeric Powder                                                     

1 Tsp Kachampulli                                      

1 Tbsp Chopped Coriander Leaves                    

18 cloves Garlic                                                       

3 Nos Sliced Onion

20 Gm Ginger

2 Tsp Coriander Powder    

3 to 4 Curry Leaves                        

Salt to taste

Method:

Clean the pork, marinate with salt, red chili powder and turmeric powder. Keep it aside for 10 to 15 min.                                               

Roast jeera, mustard, cloves in a slow fire and powder it. Crush green chili, shallots, garlic, onion, ginger, coriander leaves and curry leaves.                                

in a pan add the dry crush masala and pork with 11/2 cup of water cook it.  When pork is half cooked add left over masala and cook meat fully. Roast coriander powder in a slow fire. Stop it when till become darkish colour. Add crushed masala and kachapulli into pork.                                             

Check seasoning and Garnish with coriander leaves. Serve Hot with Kadambuttu or Akki Roti      

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