Thursday, August 25, 2011

Coorg - A Magic Moment....



A week of solitude, yet the instinct of the world being along with me. The reason, I was in Scotland of India, and more than that with my friends Ponchas. Coorg, which is how everyone call the Kodugu region of Karnataka, It is famed for so many things. The history and mystery , the flora and fauna, the game fishing and river rafting , together an overwhelming joy.

The place I stayed is "Sidapur' one hour travel from "Mercara" the districts capital. The town is relatively small with salubrious weather, surplus peace and happiness.The name is derived from the people of Kodagu, Kodavas. The Puranic versions says the land of initial settlement was called Krodadesa which later became Kodavu. and the word Kodagu is derived from the word Kodava, Kod means ‘give’ and avva means ‘mother’, i.e mother Kaveri, the river Kaveri(the reason for my etymology)

Starting with the river, the first day was in its bank with great fishing rod and beautiful lures . The moments on the bank was really Magical except we couldn't lure any fish to out bait, even if we have baited some , I'm sure the fish would have ended back in their world, for the reason all are Herbivorous in Ponchas place.

To be precise all in ponchas place follow the principle of Lacto Vegetarianism.(except we Five) we classify us as pure meat eaters. Only we couldn't get a chance to devour any meat. Ponchas mother in law is indeed a great cook and the kitchen is awesome with all family members mis en place in it.

The five day food was a real feast, with endless varieties, The Akki Roti(rice bread)which was chewy and hard , married well with the delicious chik peas masala, I wouldn't call it the secret ingredients .Its pure Hand of taste and their affection towards cooking and their exemplary hospitality.


The Vegetable bath with cucumber raitha, the countless chandrakala in our belly while traveling, the steamed kolukatta , I would be punished if i forget to mention any one of the recipe. so here comes one, which is Quite simple and truly yummy, The shallo fried brinjals, Aubergines or eggplant, where it is thinly sliced and marinated with limejuice, coriander powder , garam masala, chilli and pinch of salt, (a dash of coorg vinegar and a teaspoon of coorg masal will also goes well). after marination its shallow fried, and the feel is tender and none will not stop with just one. It gave a secret why poncha love it. Because a real substitute for meat.. and my sincere thanks to Mrs poncha.

On my journey back home .I thought of ponchas Mother in laws promise of meat cooking next time, and I am sure it will happen only when I go alone to coorg. Its sometimes difficult with vegetarians around you and I started planning my next visit to "The Scotland of India".

Wednesday, August 3, 2011

The stain of Cacao.


The affinity towards Cocoa is getting stronger and stronger,Theobroma cacao, which literally means "Cacao, the food of the gods." The mighty Cocoa a powder made from cacao seeds after they have been fermented, roasted, shelled, ground, is been around in my kitchen pantry for quite long time. Only to be experimented last week. I do not call it a cocoa research, rather an eagerness to enjoy the texture of Chocolate , home made chocolate to be precise.

It was ten years ago, I remember chef Abdul , and his Home made Chocolate, me being a mere observer, helping him in greasing the mold and cleaning the sauce pans. The perfect blend of Butter, Cocoa , Milk powder and sugar turns to a beautiful slab of home made chocolate , which is later divided in to small cubes and served as compliments to all guest rooms.

That's when the affinity exactly bloomed in me, Its not the taste I like the most. It is the feel when you prepare it.to understand the sugar, cocoa, milk powder and its characteristics make you feel better.I practiced it many times and prepared it so many times , where the Cocoa stain and the better feel will last in my heart forever.

A week ago, two unopened tins of cocoa powder, created a chocolaty nostalgia in me,The cocoa instinct filling my mind, In the name of Chef Abdul, I started the old secret recipe, melting hundred grams of butter in low heat, and stirring hundred grams of icing sugar, followed by six tablespoon of Cocoa and four table spoon of milk powder. What a perfect blend, not forgetting the mixed dry fruits, the mixture was then refrigerated.

The sophomore did the honor of tasting and me drenched in the happiness of cocoa,an Italian study says a small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. I do not have a cardiovascular problem, but then with an indelible chocolaty/cocoa stain in my heart and sleepy eyes on my face, I was about to leave the kitchen .That's when, my droopy eyes alerted with the sight of another unopened Cocoa tin.

Happy Chocolate!! Cacao

Cocoa Facts

*Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties which are health beneficial. These compounds are called flavonoids and include catechins, epicatechins, and procyandins. The antioxidant flavinoids are found in the nonfat portions of the cocoa bean. The flavinoids also reduce the blood's ability to clot and thus reduces the risk of stroke and heart attacks.

*Phenylethylamine is a slight antidepressant and stimulant similar to the body's own dopamine and adrenaline

*Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese

*Cocoa and chocolate can increase the level of serotonine in the brain. Serotonine levels are often decreased in people with depression