Another prawn and vegetable combo! This time the vegetable I have chosen to go with the prawn is cabbage. Cabbage is available plentifully throughout the year in Tamil Nadu. The variety that we get is locally known as Muttai Kose, referring to its round shape, but nothing to do with egg. The masala (spices) I have used here is different from the usual of combination of spices used in Tamil cooking. This is a very mild and delicately flavoured dish which can be served with Potato Pulav, Peas Pulav, , biriyanis, and Indian breads such as Khamiri Roti, Naan, Pooris, and chapathis.
I have adored ice cream from childhood. I have always wanted to make ice cream at home so that I can have rich and creamy ice cream whenever I wanted it. Store bought ice cream is never satisfying as it has a lot of air in it, and it isn’t the all that healthy due to the added colouring, preservatives, stabilisers, etc. I came across a recipe in Hershey’s Chocolate and Cocoa Cookbook, but it used ingredients that are not available in India. I have modified that recipe extensively to adapt it to what is easily available in Indian stores. It is a very easy and simple recipe that uses only 4 store bought ingredients and is also vegetarian.
I was very fond of vendaikai/lady’s finger because I was told that I would excel in mathematics if I ate it. Liars! I used to ask my mother to prepare vendaikai pachadi because I liked the taste of it. My mother used to make vendaikai pachadi with tamarind and coconut. I discovered that if I cooked it with unripe mango instead of tamarind for the sour taste and left out the coconut from the recipe, I arrived at the most delicious salad (fried) of lady’s finger and mango.
In Thirunelveli, stuffed eggplant is known as Ennai Kathirikai, which actually means eggplant fried in oil. This dish is considered to be exotic, maybe because the masala is roasted and ground and the brinjal is stuffed with it. It is usually served in vegetarian feasts. The leftover stuffing is fried in the leftover oil and in the tamarind juice used for cooking the eggplant and served along with the stuffed brinjal, and therefore nothing is wasted during the preparation of the dish.