I found very good quality limes in the food stores – though the prices have not come down much 🙂 Since the limes were so fresh and luscious, I decided to make this Sweet and Sour Lime Pickle. I have been making this pickle for the last 35 years as my husband loved it. He always wanted a sweet and sour pickle and would also ask for it. I developed this recipe and, as the years went by, I modified it till I arrived at the perfect balance of flavours which was loved by the whole family.
I always wanted to make a nourishing one-pot meal that could be prepared easily and provide a family with protein, energy, and vegetables. Potatoes and carrots complement the flavour of beef, and I developed this curry to use a minimum of spices and braised the beef to improve the flavour. I have also used celery salt in this recipe. Celery salt and braising are both unusual in Tamil cooking, but they give this dish an enticing aroma and mouth-watering flavour.
Today is Pongal (the Tamil harvest festival), and it is customary to celebrate with several rich vegetarian dishes. I made this Urulaikizhangu Paal Curry. I came across this recipe in my mother’s recipe collection. She never made this, but I was intrigued by the combination of potatoes and coconut milk with very few spices. It has an enchantingly mild flavour, and the fried cashew nuts added to the curry make it very festive and unique.
Chicken à la King seems to have been a favourite of the British Raj in India, perhaps because all the ingredients were available here, and the flavour, though rich, is bland. I have come across various recipes using egg yolk, wine, etc., but adding wine somehow gives a fermented flavour, which we Indians regard as the beginning of spoilage. Therefore, I searched for a recipe which was simple and, at the same time, wholesome. I found one in Children’s Party Cooking. Of course I had to tweak the recipe to suit the Indian palate and the ingredients available.
Urullaikizhangu Pittu/Puttu is a favourite side dish in my family, especially when it is served along with Vendhaya Kuzhambu. The mild flavour of the pittu and the strong flavour of the kuzhambu complement each other so delightfully that when I announce lunch or dinner people come hurrying to the table.
This is another handy recipe for when you have more curds than you need for your daily consumption, and you are looking for ways to use it up. I have created a very easy-to-prepare chicken dish with very few spices (compared to what we usually use in Tamil Nadu for non-vegetarian cooking) and thick fresh curds.
I discovered a ‘Carpetbag Steak’ recipe when browsing through an old cookbook from my personal library. I was fascinated by the concept of stuffing steaks or fillets and skewering or suturing them with cotton thread before grilling or broiling. But the stuffing that is used in these recipes is not the norm in Tamil kitchens, because we do not combine meat with shellfish (mussels or oysters). So, I use a spicy vegetarian stuffing to add flavour to the carpetbag meat.