Mullangi Thuvaram (Radish Fry)

Radish is available in Tamil Nadu all through the year. I have already posted a Beef and Radish Curry recipe. The radish thuvaram (or fry) is a recipe I have taken from my family cookbook. I recall my mother making it very often. At that time I wasn’t too fond of it because the radish was fibrous. Now we get tender radish, and I’m beginning to love it.

Mullangi Thuvaram - Kalas Kalai

Mullangi Thuvaram (Radish Fry)

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Kala’s Vegetarian Scotch Eggs

Scotch Eggs are usually served at festive meals. The eggs are wrapped in cooked mince meat and fried after coating them with egg and bread crumbs. You can find any number of recipes in books and on YouTube. There are one or two recipes using potatoes instead of minced meat, but they are all traditional Indian ‘bonda’ flavoured eggs. Since Scotch Eggs are totally western, I decided to prepare a product that is very similar to western Scotch Eggs but using potatoes so that egg eating vegetarians can consume them as well.

Kalas Vegetarian Scotch Eggs - Kalas Kalai

Kala’s Vegetarian Scotch Eggs in a bed of Dill leaves

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Kala’s Sausage and Potato Fried Rice

Happy Easter in advance! I love to create festive specials using rice. When I was going through my collection of recipe books I came across a Mexican sausage rice recipe. Though the ingredients of the recipe did not appeal to me, the concept did. I studied sausage preparations, especially in a volume of the Encyclopaedia of Creative Cooking on pork. This dealt with various kinds of pork sausages, particularly combined with potatoes. Inspired by this I created a fried rice using sausages and potatoes, suited to the Indian market and kitchen. This was a tremendous success. My family loved it, and it was finished with not a grain of rice left. The flavour is very mild but rich in taste. It goes amazingly well with my Sweet Brinjal Pickle.

Kalas Sausage and Potato Fried Rice - Kalas Kalai

Kala’s Sausage and Potato Fried Rice

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Kala’s Sweet Brinjal Pickle (Sweet Eggplant Pickle)

Summer is the best time to make brinjal dishes in Tamil Nadu as we get excellent kanmai kathirikkai (eggplant grown in dried water bodies). When I was a young girl in Palayamkottai, my mother used to make vattral as a way of preserving brinjal. I don’t have the facilities for that now in Chennai, so I decided to pickle the brinjal. There are several Tamil recipes for brinjal pickle that are very spicy. I wanted a pickle that was not spicy and could be served with a wide variety of dishes from any part of the world. I created this recipe by borrowing concepts from meat-based pickles, making this a very unusual vegetarian pickle that is also easy to make. The bottles empty in no time in my home 🙂

Kalas Sweet Brinjal Pickle - Kalas Kalai

Kala’s Sweet Brinjal Pickle (Sweet Eggplant Pickle)

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