Cherimoya, Sita Phal in Ooty, The Nilgiris, South Indian

Posted in Others with tags , , , , on February 13, 2010 by mbopaiah

Cherimoya, Sita Phal in Ooty, The Nilgiris, South Indian

One of the Exotic fruit grown in Ooty, The Nilgiris. Available in Ooty, Coonoor Markets during December – April.

It can take a couple of day to ripen, store it in a warm temperature to ripen the fruit faster. When ripe, the fruit is soft and tender.

Split the ripe fruit, remove the black seedsĀ  and eat the white portion.


Looking for buying land/plots in Ooty?

Posted in Others with tags , , on June 16, 2008 by mbopaiah

Along with Indian food how would you like to enjoy that food in the Queen of Hill Station, Ooty.

Ooty is now a favored destination for investing in Real Estate. The real estate industry is fast growing in The Nilgiris and land is being bought like hot cakes.

Are you looking at investing in Real Estate in Ooty like everyone else. Then visit www.realestateooty.com

Coorg Pictures

Posted in Recipes on February 2, 2008 by mbopaiah

Mango Lassi

Posted in Mango Lassi on July 21, 2007 by mbopaiah

Ingredients:
1 Cup Plain Yogurt or Sour Cream
1/4 cup mango pulp
Sugar to taste

Preparation:
Add the plain yogurt (or sour cream), mango pulp and sugar in a blender and blend till smooth. Add ice cubes if you want to serve chill.

How to Cook Fried Sardines Fish (Mati meen)

Posted in Sardine Fish Fry on June 8, 2007 by mbopaiah

http://en.wikipedia.org/wiki/Sardine

Ingredients:
Sardine’s (8-10)
2 tbs Red Chilly powder
1 tbs Turmeric powder
1 tbs Lime Juice (Kachampuli)
Salt to taste
3-4 tbs Oil to fry

Preparation:
Mix the salt, chilly powder, turmeric powder, and lime juice to form a thin paste. Marinate the sardines 1 hour (the longer the better).
In a pan put the oil, and after the oil is hot reduce the flame and fry the fish by turning on both sides.

Gajar ka Halwa ( Carrot Halwa)

Posted in Gajar Ka Halwa on June 8, 2007 by mbopaiah

Ingredients:

1 kg Carrots ( 2 lbs)
1 liter milk
2 tbs Ghee
5-6 Cardamom ( powdered)
2 tbs Condensed milk
Cashews
Raisins
Sugar
A pinch of Saffron

Preparation:
Grate the Carrots, and in a vessel add the grated carrot, milk and sugar ( you can add sugar as per your taste requirement). Now let the carrot cook in the milk till all of the milk evaporates(stir on a regular basis). Add the powdered cardamom in between. Add the condensed milk.(condensed milk is not a must, but gives a better taste). Fry the Cashews and Raisins in Ghee, later add it to the carrot cook for 2-3 minutes. Garnish with broken cashews and saffron.

Coorg Pork Curry (Pandi Curry)

Posted in Coorg Pork Curry on June 7, 2007 by mbopaiah

Coorg is a beautiful district in Karnataka also know as “the Scotland of India” with Coffee and rice as the main cultivation. In addition to these crops there are various spices like pepper corn, cardamom and others grown. The language spoken there is known as Kodava thak. Pork is the main Delicacy which is served in almost every occasion.
http://www.karnataka.com/tourism/coorg/
http://www.greendreamsholiday.com/greenresort.htm

Ingredients:

1 Kg Pork (2 Lbs)
1 tbs Chilly power
1tsp Turmeric power
1tsp Cummin Seeds (Jeera)
8-10 Small Onions or 2 big onions
10-15 cloves of Garlic
3-4 Green Chills
1/2 tsp Mustard seeds
2 tbs Cummin Power
Vinegar or concentrated tamarind juice (or Kachampuli if you can get it)
Salt to taste

Preparation:
Wash the Pork couple of times, remove excess water. Marinate the pork for 10-15 minutes with salt, red chilly power, and turmeric. In the mean while blend the Onions, Green Chilles,Ginger and a little Cummin seeds. Now fry the Cummin Power until it turns almost black (but be careful not to burn it), add the mustard and the rest of the cummin seeds and fry for few minutes more.Now put the pork which was kept for marination in a pan and let it cook till the excess water is drained. Now add the mixture of Onions, Green Chills, ginger and Cummin seed and let it cook (stir as often as possible to avoid burning). After the pork is cooked, add the fried cummin power and cook for 5 minutes on low flame. Add the Vinegar and we are ready to go.

Serves 4-5 people

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