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vsplusonline · 4 years

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Chef Kavan Kuttappa shares a simple recipe you can try at home when social distancing

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Chef Kavan Kuttappa shares a simple recipe you can try at home when social distancing

Chefs don’t usually get a lot of time at home. I live in a family home in Bengaluru so I am spending a lot of time with my parents. It has given us the time to bond better.

At home, it is traditional Coorgi food that we are cooking. My mom is the expert at making it. I am helping her out, brushing up (my skills) and being hands-on like never before.

My father cooks once in a while. He has his signature dishes, like pork ribs. He has not had the time and we are not getting things very easily. So, we’re trying to cook with what we have and what we saved, instead of trying to go out and buy things.

The most famous staple Coorgi dish is a pork dish called pandi curry which I have been making for a while now. There are also a lot of rice accompaniments that we do that need a little bit of experience to perfect.

There is a flat rice cake called paputtu. It is like idli, but made with coarser grains of broken rice and topped off with freshly grated coconut. We made that for breakfast. Then there is a rice ball, called kadambuttu, which we are making at home.

We had preserved some small mangoes (sakkare guthi variety) in the freezer. We do that as a family; we get them in season and we keep them for the whole year. So, we made a mango curry with some mustard, curry leaves (just a basic tadka) with a bit of jaggery and some spices.

Once in a while, I whip up something with what we have at home. The other day I had a packet of instant noodles; I think it was a very mellow-flavoured one. I had some elk sausage in the fridge so that added some depth to the noodles. I had done it once before; it turns out great. I think a friend got the sausages for me from Germany a long time ago. That stuff is nuclear-war proof. Nothing happens to it (laughs).

Akki Roti with eggs and greens

Ingredients: 2 eggs; 1 cup cooked rice (day-old is also okay); 1/2 cup rice flour; salt to taste; 1/4 bunch spinach (can use any local greens); 1/2 sliced onions; 1 dried red chilli; a pinch of mustard; 2 tsp oil; 5-6 chopped cashews; 1 dry red chilli; 5-6 curry leaves; a pinch of mustard; 2 tsp ghee

Method:

For the akki roti : Mix the cooked rice and rice flour (in increments) to make a evenly mixed dough where you can still lightly see the rice grains. Make small rotis using a roti press and cook on a tava and finish on open fire to get the char.

For sauteed greens: Heat oil in the pan, saute mustard, onions and chilly. Add the greens, cook till done.

To temper: Heat the ghee in a small pan, add the mustard, red chilli and cashews. Heat till cashews turn slightly brown and crispy. Add the Curry leaves and finish.

Finally, Make a soft scramble with the eggs, once all the other components are ready. Assemble the greens and scramble on the akki roti and garnish with the cashew tempering.

Recipe by chef Kavan Kuttappa

Regarding work, we had just finished trials and were about to launch a new menu at The Permit Room and then this happened. So, what I am doing right now is spending the time documenting. As chefs, we don’t like to really sit down and document recipes but I have been getting more time, so that is what I have been focusing on.

A lot of focus has also been on taking care of the staff, which I feel is very important.

Overall, our company (pH4 Food and Beverages) has about 450 employees. In Bengaluru, The Permit Room has about 50 employees who stay in staff housing and Toit, owned by the same company, has over 100 employees.

The staff stay in accommodation that the company provides. We are cooking meals (rice, dal and vegetables with egg once a week) for them at the restaurant everyday and delivering it. They are not hungry, if nothing else, and they have a roof over their heads. [Ensuring] this has been a major responsibility and task.

In this series, India’s popular chefs and restauteurs share their lockdown cooking habits and recipes with us.

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shoemon · 7 years

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6.5 cities in 4 weeks

(Delhi, Raipur, Kolkata, Bhubaneshwar, Chennai, Tirupati, Mahabalipuram)

I received a lot of flak from friends and family for my sort of rampant traveling the last month(fairly so). However, it was a very affordable and interesting trip. Here is how I travelled to 4 corners of India in 4 weeks.

My trip started with a work trip to Delhi(City 1) for 2 weeks. Everybody was worried about the crazy smog and pollution levels in the city, including my friends there. The first half hour were the hardest when I stepped out of the airport and the first breath felt like I was in a chemical factory. It took a few hours to acclimatise to the air but it soon felt better. My favourite part of the time in the city was the perfect temperature. The kind where you need a sweatshirt/light jacket and need to stuff your hands in the pocket while walking about in the evening. To add to the delight of Delhi, I had a lot of baked sweet potato(Sakkar Kandi), tandoori momos, and chai. I also got to visit Lodi gardens, some quaint cafes, and many friends.

After Delhi, in place of returning to Mumbai- I took a flight to Raipur(City 2) and began my 2 weeks holiday. Going to non-metro cities in India is something I started only last year when adulthood events like weddings started happening. These cities are super fascinating because not only the pace of life is slower, but also things are much simpler. One doesn’t need to plan the entire day to the T because of simple commutes, the cabs are super cheap, and people mostly nice. I stayed at my friends house and ate a lot of yummy Marwari food. I never knew Khakra with fresh butter and this red powder(hing) tasted so good. I also visited historical school called the Rajkumar College where the princes of royal families in the eastern British provinces in India would come to study. Ended the trip with a drive in Smart City of Raipur.

After this, I took an overnight train(Just Rs.1000) to Kolkata(City 3) to see my extended family and chill for a few days. I was greeted by the familiar chill that I had experienced in Delhi, and also sunset at 4:30pm. I did a couple of runs to and from from my dadi house to nani house(parents’ parents’ houses) and ate a LOT of yummy bong delicacies.

Next I headed to Bhubaneshwar(City 4) for a wedding(6 hours train, Rs. 600). That was 2 nights of partying and fun. Going to Indian weddings are an incredible opportunity to see a new place and meet new people. So we hung around a bit in the local markets, and enjoyed some local restaurant. The fish preparations in Odisha are to die for! I also realised that wedding buffets are wasted on me. Being on a careful food diet for a long time now, I am automatically drawn to only fiber and proteins. So my plate basically had a lot of salads and chicken, mutton, fish, prawn etc. I enjoyed them a lot!

I have this thing I tell everyone “Choose your calories!”, because you cannot say no to all yummy food but you can to useless staples like rice and rotis. They are rarely “yummy” and just give you pointless calories which can be spent on awesome desserts, for example.

I headed back to Kolkata for a day and then took a really long train to Chennai(City 5) which costed Rs. 1700 for a 29 hours ride. This was in the prestigious “Coromandel Express” which traverses the entire east coast of India. I was traveling on this route for the first time so this was very exciting. The new train stations and people who joined and left the train on way was a great sight. The first hour in Chennai was a very pleasant surprise. I was impressed about how clean the city was. In terms of people, everyone seemed to follow public orders and there seemed no traffic anywhere. Roads were broad and beautiful as well. I spent 3 days in a wedding of a real close friend so there was a lot of work to do and events to plan. To top it all, there was the best grand south Indian meals 3 times a day, served on a banana leaf. This was the one time I completely forgot about the diet and enjoyed every grain on my plate. Each dish(there were around 15-25 each meal) tasted different in terms of texture and temperature as well. There was an intense desire to take a nap, which had to be countered with tonnes filter coffee.

The fourth day day we went to Tirupati(City 0.5, because it was just a day trip) with the newly wed couple. As the car climbed up the hill, the winding way and forest reached deep into our souls preparing us for the spiritual experience. We experienced a mini-miracle when the 2 hour queue was shortened to 30 mins when a priest suddenly appeared and let us in through a shortcut secret gateway skipping most of the queue. This is important because most people were leaving from Chennai that night and were about to miss flight, if we had stayed in the queue for 2 hours. I personally LOVED seeing the early 14th century inscriptions on the stone walls of the temple. It was almost symbols but you could see resemblance to modern day script of Telegu and experience language development. I really enjoying going to old temples or religious enclaves because you get to see culture and traditions in their purest forms. Sometimes they are stressful, but we can look beyond that to the honest human submission in front of a superpower.

After relaxing that night in Chennai for a much needed rest day, we headed to Mahabalipuram(City 6.5). Evening was spent in checking out the local stores and a long dinner at a beach shack. We started early morning to check out the beautiful shore temples, constructed in early 7th century! It is eroded a little bit, but it is unbelievable how beautiful the work is. Such craftsmanship was only possible in that day and age. Being a coastal town in the southern part of India, the temperature got really high as noon approached. The town has a very Goa-like feel but much fewer people. A lot of french people and cafes due to the proximity to Pondicherry, the once french colony. I could’ve spent a few days there chilling but we had to make our way to Chennai to take a flight to Mumbai(A ticket on JetAirways miles) for work next day.

I was gone from 12th November to 10th December, making it a month of traveling. But all in all, it was a very affordable trip. Of course I had to plan very early, rough it up a little in train journeys, smartly build miles using airline co-branded credit card etc. but the efforts were totally worth it. Smart planning for travels is something I have learnt over the years and hope to continue.

#travel #india #delhi #raipur #indianrailways #kolkata #bhubaneswar #chennai #tirupati #mahabalipuram #wanderlust #monuments #tourism

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