Coorg Pandi Curry (Pork Curry)

Coorg cuisine is famous for pork dishes. I have already posted Chillikana Pandi. A friend from Coorg told me that pork dishes are a must in their wedding feasts. This curry uses a variety of dry and green spices, and also kokum (Garcinia indica), which is a type of tamarind substitute. Kokum has a smoky flavour which usually appeals to those from the West Coast of India, and is not part of Tamil cooking. I had tasted kokum in some fish curries which my colleagues brought, and I was intrigued by the flavour, though my family didn’t really care for it. Pork blends very well with the flavour of kokum, and we all love it.

Coorg Pandi Curry - Kalas Kalai

Coorg Pandi Curry (Pork Curry)

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Mangalore Mutton Curry

This is one of 3 recipes that I managed to get from my husband’s friend’s Mangalorean bride, Grace Bhasker, who was renowned for her cooking. I am very pleased with this recipe because it has a rich, enticing flavour. I have maintained the ingredients as given by her but extensively simplified the method to improve cooking time.

Mangalore Mutton Curry

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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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Beef and Radish Curry

Thirunelveli meat curries are always extended with vegetables such as drumsticks, brinjals, broad beans and, of course, potatoes. This is a family recipe my mother used to make with mutton and radish; we used to love the strong flavour. Now I make this with beef instead of mutton as the rich flavour of beef blends better with radish. I have also simplified the recipe extensively, using a pressure cooker to cook all the ingredients in one shot. I use white radish because that is freely available in Chennai, but in Thirunelveli, my mother used pink radish. This curry is usually served with rice and chappatis.

Beef and Radish Curry - Kalas Kalai

Beef and Radish Curry

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Kathirikkai Mochai Poriyal (Eggplant and Field Beans Fry)

In 1984, we attended a Marathi wedding. In the wedding feast, a dish of brinjal and mochai (field beans) was served, and I was impressed by the taste and even asked for a second helping. My daughter, who was only 10 years old at that time, still remembers that incident. I tried to recreate the dish, but I could not get the exact flavour and consistency. A few months ago a Facebook friend, Vandarkuzhali Rajasegar, who is also an Assistant Professor in Foods and Nutrition, posted that she had made a dish of brinjal and white channa (whole Bengal gram/white chickpea). I immediately asked her for the recipe. Though she gave me a mere skeleton of the recipe, without amounts, I knew immediately that I had hit upon that 1984 dish. I standardised it using mochai, and I got the exact flavour after all these years 😀

Kathirikkai Mochai Poriyal - Kalas Kalai

Kathirikkai Mochai Poriyal (Eggplant and Field Beans Fry)

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Kala’s Dried Chenna Kunni Sweet Pickle (Caramelised Dry Shrimp Pickle)

In Tamil Nadu, the term Chenna Kunni refers to tiny shrimps. These are salted and dried in their shells. There are 2 varieties: small and very small. For this pickle I have chosen the very small variety so that it will blend easily with the other ingredients. I love to make sweet pickles, and I decided to try it with chenna kunni. The spice mix I have used is not the usual combination found in prawn pickles. Additionally, it gets its unique sweetness from the caramelisation of sugar, unlike other pickles where the sugar only adds a conventional sweetness to the taste.  To my delight I arrived at a product which is new and most delectable.

Kalas Dried Chenna Kunni Sweet Pickle - Kalas Kalai

Kala’s Dried Chenna Kunni Sweet Pickle (Caramelised Dry Shrimp Pickle)

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