When I flip through my collection of cookery books, if a photograph of some preparation fascinates me I try to make an Indian dish to suit our palate and kitchen. I came across a photograph of sausages and potatoes, beautifully presented but in a curry form – curry meaning western style bland curry. Therefore I decided to combine sausage and potatoes in what the Tamilians call a poriyal, meaning fry. The cocktail sausages available in India are quite spicy; therefore I decided to keep the add-on spices to a minimum. We usually get chicken sausages, but if you’re lucky you might find pork sausages in the stores. I have used chicken sausages to prepare this dish, but you can also use pork sausages.
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.
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.
A long time ago, perhaps in my first year of B.Sc, I had an essay by Winston Churchill on his school life where he mentioned his dislike for dumplings. This made me very curious to know what dumplings were and why they engender such hatred. I went through many British and Australian cookbooks and discovered that dumplings seemed inoffensive and harmless. I tried a few recipes and my family loved them – maybe in Churchill’s school days, British schools didn’t even add pepper to the dumplings! The popularity of dumplings at home made me create my own recipe for Dumplings in Chicken Stew.
Pakodas are favourite teatime snacks all over India. There are a variety of pakodas made in different states, but in Thirunelveli, especially in my family, whole wheat flour pakodas were made and served as a breakfast item. It is unique because it combines black gram dhal along with wheat flour to give a softer texture and improve the nutritive value.
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.
In Tamil Nadu, especially in Thirunelveli, vegetables are added to extend meat preparations. This is a recipe, a mild curry, which is used repeatedly in my family. My mother had written it down giving suggestions for the type of vegetables which can be used. She had mentioned, apart from peas and cabbage, French beans, snake gourd, radish, and even cluster beans. Apart from peas and cabbage the rest are not very popular with my children 🙂 I therefore tweaked the recipe to accommodate their preferences and changed the procedure to suit the modern Indian kitchen, such as including pressure cooking.