Kala’s Cheesy Kuzhippaniaram (No Dosai Batter)

I believe in using my culinary equipment as often as possible. I therefore like to experiment and create different kinds of kuzhippaniaram (fritters) to make use of the kuzhippaniaram mould. I have already given recipes for Kuzhippaniaram with dosai batter and All Wheat Kuzhippaniaram without dosai batter. I have always wanted to combine cheese with the milk and egg batter and make fritters without deep frying to arrive at a high protein, low fat snack. This is a western kuzhippaniaram as I have used oregano seasoning for flavouring. I would have liked to use dry garlic powder, but it is not easily available in Chennai and has a poor shelf life even if it is, so I have used fresh garlic in the preparation.

Cheesy Kuzhippaniaram - Kalas Kalai

Kala’s Cheesy Kuzhippaniaram

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Kala’s Simple Vegetable Cutlet

The typical vegetarian cutlet available in Tamil Nadu has a very firm outer surface with a very spicy mix inside, which I dislike. We used to make the traditional spicy type in the WCC cookery lab when I was a student, which is where I learnt the concept of using rice flour as a coating. I was convinced that I could make a better cutlet which wouldn’t assault my taste buds. I developed this recipe once I retired – better late than never 🙂 – to have a tasty yet mild flavour, with a thin crust to make it easy for children and elders to eat.

Kalas Simple Vegetable Cutlet - Kalas Kalai

Kala’s Simple Vegetable Cutlet

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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

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Kuzhi Paniaram

Both my mother and my mother-in-law had a kuzhi paniaram chatti (griddle), but I had never seen them use it, and I had not tasted kuzhi paniaram till I saw it being made at a South Indian delicatessen, The Grand Sweets and Snacks. I was not impressed by the taste of it or the accompaniments (chutney and sambar) served with it. I believe that the main item should have its own distinctive flavour, and the accompaniments should enhance rather than clash with it.

Kuzhi Paniaram

Kuzhi Paniaram

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