Coconut Lagoon chef Joe Thottungal launches his first cookbook - low fat indian dishes restaurants

A month ago, when Ottawa chef Joe thotungal received a copy of his new recipe, coconut lagoon, he knew who he would give the first copy --
Prime Minister Trudeau.
The decision was not partisan, said thotungal, noting that in 2015 he had happily cooked mutton biryani for the situation at the time --
Prime Minister Stephen Harper at 24 Sussex Avenue
In addition, the Trudeau family ate twice in the eastern part of totonghar in recent months.
End the restaurant in Ottawa, also known as the coconut lagoon. At an out-of-the-
On the table at the back of the restaurant, Trudeaus excavated vibrant and characteristic dishes from the chef's home state of Kerala, located on the tropical Indian, Southwest Malabar Coast. So in mid-
On April, tottonghar briefly visited Trudeau's Capitol Hill office.
The chef gave the prime minister a copy of his recipe and asked Trudeau to sign another one, which he said he would cherish.
Being able to hand over his book to the Prime Minister of Canada for the chef shows how much Canada welcomes new Canadians.
"That's why I'm a lucky Canadian . "
"I am a proud Indian, but I am a lucky Canadian.
"The recipe for thotungal came in May 15 --
15 th anniversary of the opening of coconut lagoon-
This is another milestone for the chef to start his work life --flung, high-
But in 2017, he won a silver medal at the Canadian Culinary Championships in Kelowna. C.
The 47-year-old tottongar arrived in Canada at the age of 25 in 1998.
A few years ago, he was the first person in the family to leave Serris.
Cities of Kerala.
He studied at a cooking College in Chennai, on the other side of India, and then in high-
End the hotel in India and Saudi Arabia.
He immigrated to Canada in search of new opportunities.
He cooks at Centro, a famous Italian restaurant in Toronto, and then works hard in the kitchen of the Royal York Casino Windsor and Crowne Plaza Ottawa, where he is promoted to executive deputy head chef.
But he is determined to be his boss.
He opened the coconut lagoon in May 2004 and took over a shabby sports bar in St.
A few years ago, there was an overdue fashion renovation on Laurent Avenue.
There, unlike Indian restaurants in Ottawa, where North Indian food and butter chicken are the norm, these restaurants faithfully offer five-fragrant Coran specialties.
The restaurant was quiet at first.
Its first customers were just expats in Kerala.
At that time, they slept with his pregnant wife and their daughter in one of the two bedrooms in the apartment they shared with the coconut lagoon chef.
"I'm struggling," recalls thotungal . ".
"The catering industry is good, but it's not easy if you start from scratch.
There are many difficulties.
"But with the news of the cooking of thoungal spreading outside of the expat, so did his business.
He attracted diplomats and politicians as customers.
The success of the coconut lagoon allowed thotungal to open a second restaurant last year, lunch in downtown Ottawa --
Spot is called Thali, and several other Keralan restaurants that have opened in Ottawa in the past few years are credited to those who have opened the road.
He took part in Ottawa's three annual gold medal standings, each time in the top three, and won the championship in 2016.
That victory led him to the Canadian cooking championship in February 2017, where he won second place.
In Kelowna, he hosted an exquisite Coran
Large hali fish cooked in sesame oil with fish curry crumbs, woodland mushrooms and lentils lotion.
The second-
Let him be on the radar in Vancouver.
Release based on Figure 1.
The company commissioned him to write his recipe, which he wrote with the help of Ottawa veterans --
Anne desburis, a food writer and critic.
After a brief introduction, this 192-
Paperback full of mouth-
Before sharing recipes for 80 dishes and items served over the years by the coconut lagoon, water Photos, discuss ingredients, equipment, and basic recipes.
Thotungal said he learned a lot from adapting dishes for family chefs.
"We are used to doing it by hand.
"It's another game to measure everything," he said . ".
"It's good to do it at home and try it with the recipe and it comes out.
"He is keen to let the reader know that Kailan cuisine has a multi-layered flavor due to the initial temperature adjustment of spices, the patient frying of onions, etc.
At the same time, thotungal says the recipe is a guide to adjust to the flavor of spices
Lovers and spicesaverse.
Thotungal is especially proud of the small and real touch in his book, such as in the evocative Malay script used to write the main language used in Kerala
He wants Canadians to enjoy these glimpses and flavors of Kerala, which in Malaya means "the land of coconut trees ".
"4 mild red lentils with spices (masoor dal)
Free vegetarian dishes can be cooked at any time.
The color of ginger and fresh spinach is lovely, but no dal dishes are complete without a little shortening and lemon lifting.
Put some fried onion on it, if you like, to make it sweeter and crispy.
Monthly Cup (500 ml) dried lentils, rinse 1/2 cup (125 ml) tablespoon coconut oil Monthly (monthly milliliters), monthly garlic cloves of small fragrant seeds, coarse and monthly tablespoons (monthly milliliters) chopped ginger 2 green peppers from India or Thailand, chopped curry leaves 12, 1/2 onions, chopped (1/2 cup or 375 ml per month), 1/2 teaspoon (month.
5 ml) 1/2 teaspoon of salt (2.
5 ml) 1 cup (250 ml) of ground ginger 1 cup (250 ml) of chopped cabbage leaves 1 cup (1/2) of coconut milk teaspoon (2.
5 ml) 1 tablespoon (15 ml) of fresh lemon juice 2 tablespoons (30 ml) of fried onion for decoration (formula below): basmati rice (recipe below) 1.
Bring lentils and 6 cups (1.
5 L) light salt water, boil.
Reduce heat to medium-
Cook for 12-15 minutes on low heat until the lentils soften.
(Add more water if necessary to keep lentils covered. )2.
At the same time, heat the oil with medium heat in the frying pan.
Add cumin and toast for 30 seconds.
Add garlic, ginger, pepper, curry leaves and stir fry for 1 minute.
Add onions and salt and cook for 7 minutes until soft and translucent.
Add ginger, spinach and stir fry for 1 minute.
Add boiled red lentils. 3.
Add coconut milk and cook it.
Add lemon juice and ghee and heat.
Season with salt. 4.
Decorate with fried onion (if used) and eat with rice.
No salt butter1. for 1/2 cup of the month (375 ml) monthly Cup (monthly branch.
Melt with heavy butter
Bottom pan-high heat.
Reduce heat to medium-
Low fire slow fire.
Every few minutes, with a small spoon or filter, carefully skim from the milk solids that rise to the surface when the butter is boiling.
It takes about 10 to 15 minutes for the butter to turn golden.
Pour the shortening oil into a closed container through a fine mesh filter or cheese cloth for standby cooling.
Store in the refrigerator for up to 2 months.
1/2 cup (125 ml) onion is the base
Very basic-
In Indian cooking, they are used to add crispy toppings as the last dish of a dish.
Monthly cooking onion with monthly cup (250 ml) vegetable oil, fine sliced1.
Heat the oil with medium heat in a pan or frying pan until hot enough to fry.
Add an onion to test the oil (it should start hissing right away ).
Fry onions for 15-20 minutes until golden brown.
Use a slotted spoon to transfer the onion to a baking tray lined with paper towels.
Sprinkle the onion out and let the water cool. 2.
Stored in closed containers for up to 7 days.
62 cups (500 ml) basmati rice 1 teaspoon (5 ml) Salt 1 1/2 (7.
5 ml) 1 1/2 (7) fresh lemon juice.
5 ml) teaspoon vegetable oil 1.
Rinse the rice clean, at least 3-4 times until the water is clear.
Put rice, salt, lemon juice, oil into a big pot, add 4 cups of water, boil, stir, and prevent the rice from sticking together. 2.
Reduce heat to medium-
Cook for 12-15 minutes on low heat until the rice is cooked.
Take it out of the heat, cover it and place it for another 8-10 minutes.
Remove the lid with a fork and loosen the grain.
Serve immediately.