Ireland is famous for Coddle (amongst many other things like leprechauns). There are many versions of this dish as it is made from leftovers, but the main ingredients are bacon, sausages, and potatoes. It makes a very good 1-pot meal. We love sausages in my family, and I was very keen to try this easy-to-make sausage ‘curry’ :D. I found a recipe in Best of Ireland and modified the method of cooking to suit the Indian kitchen. I follow the book’s suggestion and usually serve this with Irish Soda Bread.
This recipe was a Christmas treat in my family when I was growing up in Thirunelveli, but my mother did not make it on Christmas as there was already so much work to be done. Instead she would make it between Christmas and New Year. I simplified this traditional recipe a lot, allowing me to easily make it on Christmas Day as the main dish in the feast. This is traditionally served with the hot and sweet Inji Thuvaiyal (recipe below) and Thayir Pachadi.
January is the month when good quality green peas are available, and this is the time to relish recipes using them. I’ve previously posted the recipe for an Easy Peas Pulav. This version contains ground cashew nuts and powdered spices to give a rich but mild flavour which goes well with the winter season.
In Tamil Nadu, February is when high quality fresh green peas are available. It gives me great pleasure to shell them and to see the lovely green peas inside and, of course, cook them too! This Peas Pulav is a very simple, easy to make preparation, but it can hold pride of place in any feast.
Naan is the Indian leavened bread which requires a special Tandoor oven to bake. For this reason naan is usually not made at home and only available from eateries. The method I have given here allows you to make tasty, crisp, and fresh naans at home using just an iron griddle – the kind we use to make chappatis.
A beautiful and delicious meal to ring in the New Year, and is hopefully a sign that 2017 will be a beautiful year. The term Kola Urundai in Tamil means round balls, as if balls are any other shape! Brinji rice is rice cooked in milk and spices. This exotic and delicately flavoured dish is unique in that the meatballs are deep fried and then cooked along with the rice, not served as an accompaniment or as garnish. I have come across this recipe only in my family. I think it belongs to my great-grandmother who had settled in Thanjavur in the 1800s – perhaps she got it there. It is quite easy to make even though it is one dish composed of two preparations.
Biriyani is a choice festive dish or perhaps THE choice festive dish for most occasions. During Christmas, chicken or mutton biriyani is prepared in Christian homes. There are varieties of biriyani in India, every part having its own speciality. This chicken biriyani is Tamilian and my own version and a big favourite with the family. My children say the aroma from the kitchen makes them drool and become ravenously hungry when I make it.