As my ancestors were originally vegetarians, our meat dishes were very limited – we only had 2 chicken recipes! This is a version of a chicken fry made by my grandmother that I heavily modified. Her masala powder was milder, and only few curry leaves were used in the powder. Being a nutritionist, I saw the potential of using a large amount of curry leaves to increase the nutritive value of the dish, and thus escalated the curry leaf content to half a cup, and to my delight this easy to make product was a very big hit with my family.
The potato bonda is one of the favourite snacks in South India. It is deep fried boiled and spiced up mashed potato coated with a batter of Bengal gram flour and rice flour. People in Tamil Nadu occasionally use colocasia instead of potato. Though it is never sold in shops, because of colocasia’s sticky and gooey texture, it is made and enjoyed in homes. I wanted to explore bonda without deep frying. Therefore I hit upon using my kuzhippaniaram mould. I also wanted to make it different from the traditional potato bonda. The spice combination that I have used is also different from the potato or colocasia bonda that is traditionally made. It is an interesting dish whose lovely crisp exterior, when bitten into, yields the sticky, gooey colocasia. My daughter and I love this.
After the internet developed so much, buying fish has become easier these days. Fish vendors either call you or message you on your preferences, and deliver the fish all cleaned and ready to cook. I got some lovely prawns recently. I didn’t have the time to grind the masalas, and I created this very simple and easy to prepare prawn fried rice. I used an extra amount of water to cook the prawns so that I will have sufficient stock to cook the rice. This enhanced the flavour of the fried rice, and we just couldn’t stop eating it.
My son’s colleague, Akshaya, hails from Mannargudi (a small town 310 kms south of Chennai). She gave us maavattral (dried mango) prepared by her mother and told me that they make a kuzhambu (curry) with it. I asked her for the recipe and found it to be quite similar to the Vendhaya Kuzhambu I prepare, with the addition of dried mango. I was taken aback a little to hear that they don’t add ground coconut to the curry, as that would be an essential ingredient in Thirunelveli cooking. I have prepared this as given by her, but still believe that it could be improved with the addition of a little coconut 🙂 I served it with plain rice accompanied by fried appalams and koozhvattral (dried rice batter vattral) which makes for a delicious meal 🙂