Though Easter follows 40 days of vegetarianism, Tamil people don’t have a great spread for the festival. I wanted to offer an alternative to the traditional chicken or mutton biriyani, and I chose this Bacon and Sausage Pulav as it is the same meat-and-rice type of dish, but is also very different and very mild flavoured. This is a scrumptious one-dish meal, and it only needs ketchup as an accompaniment if required.
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.
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.
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.
Christmas is the time when people gorge themselves on high protein and high energy food from Advent to New Year. I made these mince packets so that they could be served to guests, and if you are in the habit of receiving carolers hot and spicy mince packets are sure to be welcome.
35 years as a working mother and homemaker made me realise the need for a wholesome meal that a tired cook could dish up easily, which would also be tasty and gobbled up by the family. I developed this recipe for working mothers as a quick, low-cost, and nutritious dish. Children who refuse to eat their veggies will hardly notice the vegetables in this 🙂
Kootanchoru is a speciality of Thirunelveli cooking. In feudal times the labourers/workers were paid in kind i.e., rice, dhal, and whatever vegetables were grown in the farm. All these were cooked together to form a one-dish meal (kootu – everything together; choru – rice). Later on the landowners added groundnuts and maybe other pulses which were available to make it rich. Kootanchoru is not a vegetable fried rice. The rice, dhal, and vegetables are all cooked together and the dish must be soggy and mushy. It is usually served with pickle and fried appalam; the crisp appalam is a wonderful contrast to the soggy rice.