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Aroma from Grandma's kitchen
IF YOU yearn for the best from grandma's kitchen, then, The Hotplate, a multi-cuisine restaurant at the Avenue Center, is presently holding a `Naadan Ruchi mela', which has true `naadan' recipes like rabbit roast, kakka irachi ulathiyatu, chemmeen maanga chaaru curry, kada roast, chala fry and kappa meen vattichathu, which recreates the original granny flavour.
"Since our customers showed great interest and liking for `naadan' food, and made our puttu pooram and biriyani fests a big success we thought of organising another one on these lines, " says chef John, all excited about serving a varied variety of meat and fish dishes. Here he shares with the readers of `TheHindu Metroplus', one of his favourite recipes.
Kaada Roast
Ingredients
Kaada- 1kg
Ginger- 10gm
Garlic- 6flakes
Salt- to taste
Pepper corn- 1/2 teaspoon
Oil- 15gm
Onion- 250gm
Tomato- 150gm
Kashmiri red chilly paste- 1tbsp
Turmeric Powder- 1/2tbsp
Coriander Powder- 2tsp
Garam masala powder- 1/2tsp
Curry leaves- a few
Method
Clean the `kaada', grind ginger, garlic and pepper into a paste. Apply on `kaada' and keep for an hour. Next heat oil in a large, thick bottomed pan. Add sliced onion and sauté until brown. Add kaada and fry till it turns brown. Add spices and chopped tomatoes. Finally add 2 to 3 cups of boiling water and salt. Cook tightly covered, till `kaada' is tender. Serve piping hot.
The Naadan Ruchi mela is on till the 27th of October.
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Thiruvananthapuram
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