Kodava Cuisine On my Table from @The Coorg Food Co.

Authentic Kodava cuisine is rare to come across, The Coorg Food Co located at Kamnahalli is offering home spun heirloom dishes on their menu. I got to taste few regular and seasonal dishes, distinctive flavors from herbs foraged from their family owned estate to home made vinegar sets the cuisine apart.  

Kodava community are known for their seasonal cuisine, they prepare many dishes with cured salted pork, game meats, spices, preserved chilies and locally grown vegetables. They prefer spicy food but we can request for the spice levels in the food as per choice. Many dishes are packed with flavors from wild coriander, pepper and parangi malu (a variety of birdseye chilly)  which is grown in the foothills of their coffee and tea estates.

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Food was delivered to my house, we can opt for contactless delivery option. I received my lunch in time, the packaging was excellent no drips or spills. We will had to reheat few dishes due to the distance and time the food reached. Portion size was excellent , choosing the platter options was a clever move I got to taste many dishes at once. Every single ingredient used to create this spread is sourced from their estate in coorg. 

We are right in the middle of summer, the team has prepared various dishes using summer veggies and cured pork, which is hung and cured in a smoke room that will be used during monsoon season. Beautiful spread on my table contained jackfruit cutlets, bitter gourd with onion, chilli and lime, puttu platter, pork platter, koli curry, pandhi curry and nei kulu (ghee rice).

Vegetarian Starter

Raw Jackfruit Cutlet with Mint Chutney

Seasonal delicacy, fruit which is sourced from family owned coorg estate cooked with secret blend of mellow spices from coorg and natural flavors from jackfruit has a distinct flavor and richness...These cutlets can be served as a starter or as a side dish.

Vegan / Vegetarian Starter

Kaipakka Fry

Family's heirloom recipe and favorite among guests. Crispy bitter gourd fry tossed with fresh onions, chillies, coriander and lemon juice. The bitter gourd was fried to perfection crunchy and spicy if onion is tossed can be paired with any drink conversation starter.

Pork Platter Nonveg Starter

Pandhi Chops juicy pork chop with grilled piece of fat...Oneke Erachi...Smoked Pork, Pandhi Barthad...Pork in traditional black masala, Tith Pandhi...Signature Dish of The Coorg Company. Every pork lover's dream come true...

Cured Pork Meat fried in special spice

Pork Chop with Grilled Fat

Shredded Pork fried in a dark masala

Traditional Pork fry

Puttu Platter

Steamed Rice Cakes prepared with cream of rice and grated coconut. 1. Kadam buttu steam cooked rice dumpling, 2. Nool Puttu / string hoppers 3. Paputtu. 

Ottis

Rice rotis made with only rice this is a gluten free dish can be served with their traditional curries

Koli Curry

Tender pieces of chicken cooked with green masala and coconut based gravy. Koli Curry is paired and enjoyed with noolputtu, paputtu and ghee rice...

Pandhi Curry

Traditional Kodava family recipe prepared with deeproasted masala or karatha masala and cooked with special blend of spices and kachumpuli. This pork curry pairs well with rice rotis, ghee rice and Kadam buttu.

Ney Kulu

Traditional ghee rice normally served when guests visit. Rice cooked in ghee and garnished with caramelized onions, cashews and raisins.

Tender Coconut Pudding

Cream and tender coconut water blended well and baked. This dessert completed our meal.

Chicken Pakoda Recipe ( Masala Chicken Fritters)

Chicken Pakoda is normally served as a snack. We can also serve these pakodas with biryani or meals. These pakodas are gluten free can be grilled and also air fried.

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Ingredients for Chicken Pakoda:

First Marination: (1 Hour)

250 Grams Chicken (Boneless)

1/4 Cup Hung Yogurt

1 Tsp Red Chilly Powder (Spicy)

1 Tsp Deggi Mirchi Powder  Alternate is Paprika Powder (Color and Chilly Flavor)

1 Tbsp Kitchen King Masala or Tandoori Chicken Masala

1/4 Tsp Turmeric

2 Drops Orange Food Color

1 Tbsp Salt

Second Marination: (15 to 20 Minutes)

1/4 Cup Chickpea Flour

1 Tbsp Ginger and Garlic Paste

1 Tbsp Rice Flour

2 Tbsp Finely Chopped Coriander

2 Tbsp Finely Chopped Curryleaves

2 Green Chilies

1/4 Tsp Chilly Powder

1 Pinch Ajwain / Omkalu 

1/4 Tsp Asafoetida

1 Pinch Cooking Soda

1 Sprig Curry Leaves

2 Tsp Water

Oil for Frying

Thinly sliced onion, mint chutney, lime wedges and chaat masala for garnish...

Method:

Wash the chicken breast, allow excess moisture to drain using a colander, Slice the chicken breast into strips and reserve.

Take 1 cup yogurt, using a coffee strainer strain the yogurt till only milk solids or hung yogurt is formed.

In a mixing bowl add the chicken followed by deggi mirchi, red chilly powder, turmeric powder, kitchen king masala, salt, food color and hung yogurt mix well till all ingredients are well coated in the chicken cover and allow the chicken to marinate for an hour.

Place the chicken in the fridge.

After an hour add finely chopped coriander, curry leaves, chickpea flour, rice flour, ajwain, asafoetida, cooking soda, chilly powder and water combine all ingredients till the chicken is well coated in the masala. Allow the chicken to marinate for another 15 minutes.

 

Finger Millet Soup Recipe (Ragi / Kelvaragu Soup)

Ragi/fingermillet is widely consumed across Indian homes and has always been a staple product, we prepare gruel, muddle, fermented porridge, dosas, idlis and rotis. I've prepared this soup recipe with mixed veggies and finger millet which was absolutely delicious and wholesome.

Ragi Ittu in Kannada / Kelvaragu Maavu in Tamil / Nachni Ka Atta in Hindi

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Ingredients Ragi Soup:

2 Tbsp Ragi/Fingermillet Flour

2 Tbsp Butter

2 1/2 Cup Warm Water

2 Tbsp Finely Chopped Carrots

2 Tbsp Finely Chopped Cabbage

2 Tbsp Finely Chopped Beans

2 Tbsp Sweetcorn

2 Tbsp Frozen Peas

2 Tbsp Finely Chopped Ginger and Garlic

2 Green Chilies Finely Chopped

1/4 Cup Finely Chopped Onions

1 Tbsp Salt

1/2 Tbsp Pepper Powder

1 Tsp Lime Juice 

1 Tsp Finely Chopped Mint and Coriander...

Method:

Wash, drain, pat dry all the veggies and finely chop.

Heat a wok on medium flame, add butter allow to melt for a minute.

Add finely chopped garlic and ginger fry for a minute.

Add finely chopped onion and green chilies fry the onions till it turns transparent.

Add the veggies beans, cabbage, carrot, sweetcorn, frozen peas and fry all the veggies for a minute.

Add water and stir well, place the flame on medium add a tbsp salt and allow the veggies to cook till well done.

In a mixing bowl add finger millet flour add water and dilute to form a slurry.

Once the veggies have cooked add the slurry stir well place on medium flame allow the soup to boil and the raw flavor to reduce.

Cook the soup for an approx. two to three minutes, add pepper powder and stir once.

Once the soup has thickened, remove from flame.

Ladle the soup to a soup bowl, add few drop lime juice and garnish with tiny amount of finely chopped coriander and mint...Enjoy!

Hyacinth Beans/ Mochakkai Mutton Keema Upma Recipe

Hyacinth beans with mutton is a classic combo. A traditional Bengaluru Tamil style Sunday brunch. Bengaluru Tamil community is known to wow their guests with variety of meat dishes. This is recipe is one among them.

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Ingredients:

300 Grams Mince Mutton (Kheema)

150 Grams Mutton Bones (Optional)

300 Grams Bansi Rawa (Durum Wheat)

1 Cup Finely Chopped Onion

4 Green Chilies Slit

1/4 Cup Hulled Cooked Hyacinth Beans (Mochakkai)

2 1/2 Tbsp Ginger and Garlic Paste

5 Sprigs Mint and Coriander Finely Chopped

1/4 Tsp Fennel Seeds

1 Inch Stick Cinnamon 2 pieces 

1 Bayleaf

4 Cardamom Pods

4 Cloves

1 Star anise

1 Dried Caper (Marathi Mogu)

1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Lime

Salt as per taste

Ghee and Oil as required

Prep:

In a pressure cooker add 2 tsp oil, add meat followed by ginger and garlic paste, chilly powder, coriander powder and turmeric powder fry all the ingredients until the raw flavor reduces and the meat is fried.

Add 2 cups water stir well add salt. Place a cover and whistle cook for 3 whistles on high flame until the meat is tender. 

Remove from flame, once the pressure reduces open the lid separate the bones in a bowl and reserve the cooked meat.

Boil the hyacinth beans with salt and enough water. Drain the cooked hyacinth beans and reserve. 

Heat a wok on low to medium flame. Add the measured semolina and constantly stir to dry roast it evenly. Once the semolina has dry roasted it will release a good aroma, reserve on a plate.

Method: 

Heat a wok on medium flame with 2 tbsp oil and 1 tbsp ghee. Once the ghee and oil has heated add the whole spices, fennel, cinnamon, cardamom, bayleaf, star anise, dried caper (moggu) fry the spices until it starts to sputter.

Add 1 tbsp ginger and garlic paste, finely chopped onion, slit green chilies, finely chopped mint and coriander fry till the onion turns transparent.

Add the cooked meat and fry for a minute. Followed by cooked hyacinth beans fry for 2 minutes.

Measure and add water for every one cup semolina add 2 cups water. Meat already contains 1 1/2 cups water. We have measured and added 3 cups water along with salt as per taste and allowed the meat to boil in the masala.

Once the broth starts to boil add the dry roasted semolina stir well cover and cook on medium flame.

Semolina will absorb most of the moisture stir well cover and allow to semolina to bloom. Once the semolina has cooked garnish with lime juice, finely chopped mint and coriander and serve hot with raita...Enjoy! 

Fingermillet (Ragi) Potato Rosti Recipe

Fingermillet rosti is easy to prepare specially on weekends. We can serve this rosti for breakfast or lunch with chutney.

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Fingermillet (Ragi) Potato Rosti Ingredients:

1 1/2 Cups Grated Potato

1 Cup Finger Millet

Salt as per taste

Oil or Butter as required 

Prep: 

Grate the potato in a large eye grater rinse it in water twice to remove excess moisture.

Place 3 to 4 cups water to boil. Once the water boils place on low flame and add the grated potatoes to the water and boil for a minute remove from flame drain.

Once the potato cools down a bit squeeze excess moisture and reserve in a bowl.

Method:

Add the prepped potato to a mixing bowl.

Add finger millet flour little at a time along with salt as per taste.

Mix all ingredients and allow the millet flour to absorb excess moisture for a minute

Place a pan on medium flame, add butter and place a fist full of batter on pan, flatten using a spoon or moisten hands and flatten to form even layer rosti

Place on low to medium flame a allow the rosti to fry add butter as required to fry evenly on both sides.

I fried the rosti for two minutes on each side till the potatoes were crispy.

Remove the rosti from pan and plate it...Top with butter and serve with side of tomato chutney and Enjoy!

Quail Roast / Kada Roast Recipe

Quail roast is a popular dish in south India. One can also find roasted quails during Ramadhan festival sold by street vendors. We normally enjoy quail with kushka rice, biryani or as a starter.

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Quail Roast Ingredients:

2 Quails 

150 Grams Yogurt (Strained using a sieve or we can prepare hung yogurt)

1 Tsp Degi Mirchi Powder

1 Tbsp Red Chilly Powder Spicy

1 Tbsp Tandoori Chicken Masala or Kitchen King Masala

1 Tbsp Ginger and Garlic Paste

Salt as per taste

2 Drops Orange Food Color

2 Tbsp Oil and Ghee Combined

Prep:

Precleaned quails are easily avaiable on Freshtohome website, I just rinsed the quails in water and reserved it in a colander to drain out excess moisture.

Take a cup of Yogurt add it to a fine mesh sieve and allow excess moisture to drain.

Method:

Add the strained yogurt to a mixing bowl followed by both the chilly powders, tandoori chicken masala, ginger and garlic paste and salt mix till well combined

Rub the marination on the cleaned quail and place it in a container with a tight lid.

Place the marinated quail in the fridge overnight to marinate or allow to marinate for 1 hour.

Place a wok on medium flame add the ghee and oil allow to reach temperature.

Place the flame on low setting and gently place the quail in oil place a lid and cook.

Turn the quail every two minutes until well done. Once the quail has cooked place the flame on high and roast for 5 minutes till golden and serve hot with lime wedges...Enjoy!

Mint Squid 65 / Pudina Squid 65 Recipe

Crispy minty squid is a perfect starter can be served as a side with pulao or fried rice.

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Ingredients for Mint Squid:

250 Grams Cleaned Squid Rings

1/2 Beaten Egg 

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Lime Juice

1 Tbsp Chilly Powder

1 Tbsp Pudina Masala

1 Tsp Garam Masala

1/4 Tsp Green Food Color

1 Tbsp Maida

1 Tbsp Corn Flour

Salt as per taste

Oil for frying

Method:

Wash the squid well and make sure to drain the excess water from the squid using a colander.

In a mixing bowl, add the squid followed by lime juice, ginger and garlic paste, garam masala, chilly powder, green food color and mix till the squid is well coated with the masala.

Cover and allow the squid to marinate in the masala for 15 minutes.

After 15 minutes place a wok on medium flame with 1/4 cup oil for frying.

Add salt to the squid along with corn flour and maida mix well till the squid is coated.

Gently drop the squid one piece at a time in hot oil and fry for a minute on each side till the batter is crispy.

Drain the squid from oil once its fried, reserve on a plate lined with paper napkin for excess oil to drain and serve the squid with choice of sauce or enjoy as it is 😋

Sumptuous Coastal Food From BluOyster Bar and Restaurant

Bluoyster located at Indiranagar serves sumptuous coastal cuisine. I was lucky to experience the spread at home. This meal was delivered to my doorstep via dunzo thanks to blu oyster team.

Unboxing Video on Youtube 

We ordered set menu four which is chicken tawa fry kabab with mint chutney, beer batter calamari with salsa, goan prawn curry and rice. My favorite was the goan prawn curry and rice. Very good portion and packaging.

Beer Batter Calamari 

Squid was tender and the batter was crispy. Even though the delivery to my home took around 40 minutes the squid was still crispy and not chewy,

Chicken Tawa Fry Kabab

Chicken was not oily very tender. I liked the masala on the chicken very well marinated and perfectly cooked.

Mint Chutney and Salsa

For the mint and calamari there are two condiments, mint sauce for chicken and salsa for calamari.

 Goan Prawn Curry and Rice

Prawns were tender the curry tasted so good. The curry was a coconut and tamarind based with freshly ground masala hint of ginger and spices was excellent.

Overall I was really satisfied with my meal. Portion size was excellent it was worth ordering their food.