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Spices and coconut


TRY THESE recipes from Chef Bitta's personal cookbook.

Irachi porichathu in papad basket

Ingredients

Boneless mutton cubes - 500 gm
Onions, shallots-150 gm (pound it)
Green chillies-3
Garlic-25 gm
Ginger -40 gms (Pound it)
Cardamom-10pods
Black pepper corn - 20 gm
Cinnamon stick -1piece
Cloves- 10
Aniseeds (saunf) -15gm
Mace - 3 pieces
Coconut oil-25 ml
Red chilli powder-15gm
Turmeric powder-5 gm
Coriander powder-20gm
Curry leaf-one spring

Salt- to taste

Method

Clean and wash the mutton. Boil it along with all powders and curry leaves. Once the meat is cooked, roughly blend in a mixer. Crush the whole garam masala and pounded masala separately

Heat oil in a kadai, sauté whole garam masala

Add pounded masala and cook the same for a few minutes till brown in colour. Add roughly chopped cooked meat. Sauté until all the ingredients become brown and crispy. Check the seasoning and serve in a papad basket.

Kuttanadan Konchu coconut Ularthu


Ingredients

Fresh water prawns -18nos
Ginger julienne -30
Fried curry leaves- 2 sprigs
Coconut milk-30 ml
Coconut slices- 1/2
Banana leaf
Chopped ginger curry leaf - 2 springs
Lemon-1
Salt- to taste

ularthu masala

Onion sliced -3
Green chilli sliced -2
Ginger garlic paste -20gm
Whole garam masala -10 gm
Tomato chopped -1
Chilli powder-30gm
Coriander powder-25 gm
Turmeric - 08gm
Cummin -05 gm
Black pepper - 10 corns
Coconut oil -20ml

Method

Heat oil in a kadai / uruli. Add whole garam masala and temper it. Further add onions and sauté till they turn brown and soggy. Add curry leaves, green chilli chopped ginger, garlic paste and all spice powders and sauté for a few more seconds. Add chopped tomato and stir-fry till masala changes into a dark colour. Add salt to taste.

Shell out the prawns (except tail shell) and slit the centre. Clean and wash in `lemon juice' water.

Marinate the prawn with spicy masala (mixed chilli powder, coriander powder, turmeric powder, along with chopped ginger, curry leaves, juice of one lemon and salt to taste) for 20 minutes and grill on a `tawa' for few minutes.

Heat coconut oil in a kadai. Add coconut slices and sauté for a few minutes. Add ularthu masala and grilled prawns. Mix together and finish with coconut milk and lemon juice. Place prawns on the banana leaf in a plate and served along with appam or kerala porotha, and kachumber salad.

(The writer is a speciality chef at the Le Meridien , Kochi)

BITTA KURUVILLA

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