Thirattuppaal (Tamil Milk Kova with Coconut)

Happy Deepavalli everyone! In Tamil, Thirattuppaal means milk condensed to a semi-solid consistency. This is a speciality of Tamil Nadu, but it is curiously, nowadays, neither made at home nor found in shops, maybe because the North Indian milk sweets have become very popular. I chose this as a Deepavalli special as it can be made at home quite easily – but not quickly 🙂 – instead of buying sweets from stores, which is now the norm but also very expensive.

Thirattuppaal - Kalas Kalai

Thirattuppaal (Tamil Milk Kova with Coconut)

Continue reading

Advertisements

Carrot Tomato Curry

I have come across a wide variety of dishes from many states as students from all across India attended Women’s Christian College, Chennai. This is a dish from Andhra Pradesh. My student M.S. Vani prepared this dish in my dietetics lab session. I was very impressed by its nutritive value, and the dish was novel to me. I got the recipe from her and modified it by adding onion to improve the flavour. I also reworked the cooking method to cook the tomatoes with the onions and boiled the carrots to remove the raw flavour.

Carrot Tomato Curry - Kalas Kalai

Carrot Tomato Curry

Continue reading

Sadha Mutton Pirattal (Simple Mutton Curry)

Pirattal in Tamil means stirring or turning. My mother called this recipe sadha meaning plain/ordinary/simple. It does live up to its name as only the coconut and ginger-garlic paste need grinding. She used only garlic, but I have substituted it with ginger-garlic paste to spice it up. This pirattal is so easy to prepare that even cooking noobs can try it 🙂

Sadha Mutton Pirattal - Kalas Kalai

Sadha Mutton Pirattal (Simple Mutton Curry)

Continue reading

Vazhaikkai Cutlet (Unripe Banana Cutlet)

Vazhaikkai (unripe bananas/plantains) are available round the year if you are lucky enough to live in South India :). The bananas are used in a variety of dishes as part of a dish like aviyal or kootanchoru, or as the primary ingredient in preparations like these cutlets. I have adapted this recipe from my grandmother’s vazhaikkai vadais. I prefer this as it is shallow fried with very little oil.

Vazhaikkai Cutlet - Kalas Kalai

Vazhaikkai Cutlet

Continue reading

Meen Asaadhu (Thirunelveli Fish Curry in Coconut Milk)

Meen Asaadhu is a recipe which my mother had copied from her grandmother’s book but she never prepared. I was always curious about it and tried it only when I was able to get skinless and boneless fish cubes (when I moved near the sea 10 years ago). My great-grandmother had recommended either pomfret or barracuda, but you can use other any other marine fish which could be prepared into cubes. I prefer to use black pomfret.

Meen Asaadu - Kalas Kalai

Meen Asaadhu (Thirunelveli Fish Curry in Coconut Milk)

Continue reading

Ravai Idly (Steamed Semolina Savoury Cakes)

I don’t believe Ravai Idly is native to Tamil Nadu, though Tamil Nadu is famous for its rice idlies. I have no recollection of my mother ever making ravai idlies. I came across ravai idlies only in cookery books. This dish uses curds to prepare the batter, and as I used to rack my brains for ways to utilise the leftover curds at home, I decided to give this a try. I was very pleased with the flavour of the idlies and the substantial breakfast they made.

 

Ravai Idly - Kalas Kalai
Ravai Idlies with idly plates

Continue reading

Chicken Ă  la King

Chicken à la King seems to have been a favourite of the British Raj in India, perhaps because all the ingredients were available here, and the flavour, though rich, is bland. I have come across various recipes using egg yolk, wine, etc., but adding wine somehow gives a fermented flavour, which we Indians regard as the beginning of spoilage. Therefore, I searched for a recipe which was simple and, at the same time, wholesome. I found one in Children’s Party Cooking. Of course I had to tweak the recipe to suit the Indian palate and the ingredients available.

Chicken a la King - Kalas Kalai

Chicken Ă  la King

Continue reading