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Moplah delights

Sample a taste of Moplah culinary delights at the food festival at the Gateway hotel that concludes on Sunday



STIR IT UP Biryani Kabir (right ) and the Moplah cuisine chef

The Gateway Hotel, Mangalore, is hosting a Moplah Food Festival that will conclude on August 16. Hosted at the Cardamom Restaurant, it offers spicy Moplah food from the Malabar region. Moplah food is associated with cardamom and a host of other spices. The menu at the festival comprised aatin kai soup (mildly-spiced lamb totter soup), meen manga charu; fish in mango curry, kozhi nirachanthu; stuffed chicken cooked dry with onions; tomatoes and spices flavoured with fennel seeds, koonu ulli theeyal; mushrooms and small onions cooked in a spicy roasted coconut curry, kadala curry; black gram cooked in roasted coconut curry and Calicut chicken biryani (chicken and rice cooked in spices), a speciality of Kerala Muslims. The Gateway Hotel has been offering food for the local connoisseurs fare from regions across the country such as Andhra, Punjab and Lucknowi kebabs.

For the Moplah Food Festival, the hotel has taken the services of a chef from the Calicut Gateway, a fortyyear- old gentleman referred to as "Biryani" Kabir. The dishes in Cardamom restaurant are spicy, boast of variety and is reasonably priced.

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Calicut chicken biryani

Ingredients

Kaima rice (very tiny rice): 1 kg

Ghee: 300 gm

Chicken: 1 kg

Onions: 500 gm

Green chilli: 150 gm

Ginger: 75 gm

Garlic: 100 gm

Garam masala powder: 25 gm

Salt: to taste

Whole garam masala: 10 gm

Juice of one lime

Raisins: 20 gm

Cashew nut: 25 gm

Coriander leaves: 10 gm

Mint leaves: 25 gm

Tomato: 150 gm

Curd: 100 ml

Turmeric powder: 10 gm

Fennel powder: 20 gm

Coriander powder: 10 gm

Method

Prepare the ghee rice.

Fry the following ingredients with ghee - tomato, ginger, garlic, green chilli paste, masala, cashew, raisin, coriander, mint and curry leaves. Add chicken, cook till it is half done and add garam masala powder, curd and lime. Add the ghee rice to the masala and put it for dum cooking for 20 minutes. Serve after 30 minutes.

JOHN B.MONTEIRO

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