Egg bonda is a snack made by deep frying boiled egg halves dipped in thick batter. Egg bonda is usually made with Bengal Gram flour batter and fried like a bhajji (vegetable fritter). I have tasted this in many places, but always felt that the Bengal Gram flour dominated the taste of egg. Therefore, I have created my own batter using a large amount of rice flour and a small amount of Bengal Gram flour and maida to help in the binding, which achieves a more balanced flavour. I have also added a green masala to the batter to enhance the flavour.
I have always collected recipes from my students. The recipe for fried pork chops was given to me by a Chinese student, Yen Swan Chie, way back in 1972. I modified it for pork ribs and was very pleased with the results. It’s a big hit with guests, so make sure you make plenty 🙂 Serve with vegetable fried rice.
Easter is approaching, and all those who have given up eating meat, fish, and poultry will be anxious to get back on the wagon! This simple mutton fry is my grandmother’s signature dish. She used to use ghee and gingelly oil together to cook the meat. I last enjoyed her cooking 65 years ago and recently standardised this dish from a recipe my mother had noted, so it’s a trip down memory lane for me.
You can do more with pumpkins than just carve them for Halloween. Why not make halwa instead? In India, pumpkin halwa (a very rich and heavy sweet) is usually prepared with white pumpkin. My mother’s recipe book also mentions preparing pumpkin halwa with white pumpkin. In Tamil Nadu, yellow pumpkin is also used to make halwa but is not as well known as white pumpkin halwa. I have used the same procedure my mother gave me, changing only the method of removing most of the moisture from the pumpkin.
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 🙂
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.
I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.