Sweet and sour pork is a dish that is commonly available in any Chinese restaurant. My student Yen Swan Chie (whom I had referred to in my post Stir-Fried Pork and Noodles) had given me a recipe for this preparation. I have extensively modified it and have also added pineapple, giving the dish a very different flavour. It is a great success with my family and I usually serve it with fried rice.
Toad in the Hole is famous as the English pub food. I’ve been a member of the British Council Library in Chennai for more than 45 years and have come across this dish many times both in the recipe books as well as novels. After going through several recipes I learnt that the Yorkshire Pudding Batter is used in the preparation of this dish. I found that Nigella Lawson’s recipe to be much more practical than others but I had to add pepper and the dried herbs to add a dash of flavour to suit the Indian palate while taking care to avoid an Indian flavour which would change the character of the dish. I have also changed the amount of flour used to suit the Indian kitchen where cup measures are more likely to be available than kitchen scales.
Pulavs are welcome anytime, anywhere, in any meal. When a packed lunch is open, the aroma is so inviting even a peckish eater will not leave a morsel. There are different recipes for potato pulavs depending on the combination of spices. The pulav that I have given here is very mild and at the same time the potatoes are crisp, and the onion and ginger are also fried golden crisp. This can be served with dhal dishes, or with meat curries.
I don’t think you will find a single South Indian who will say No to a Masala Dosai. It is not only an all-time favourite, it is also a special treat. Masala dosai is relished for breakfast, lunch, tea, or dinner. It is not very spicy and therefore popular with many tourists as well. South Indian who live abroad make sure to have masala dosai whenever they visit home, and introducing their children to the masala dosai is a special ritual.
Tamil Christians most often set the date for their weddings either during the Christmas holidays or during the summer holidays. I got married on December 22dnd, and in January, my mother-in-law decided that we should go on a picnic before I had to report for work. She chose to make mince on toast for our picnic lunch. I remember her being absolutely gleeful to hear that her daughter-in-law, a lecturer in Foods and Nutrition, had not heard of this recipe at all.