Kala’s Yam Fry

The yam that is commonly available in the markets here in Chennai is Elephant Yam, cut into large chunks. Yam is sliced into thin pieces and made into chips in most households. My mother also used to make that, but I used to dislike it 🙂 It did teach me that yam could be diced and fried, and I developed my own, simple yam fry that is easy to make. I am sure there are several recipes with various spice combinations available, but mine uses the minimum of spices for a mild flavour.

Kalas Yam Fry - Kalas Kalai

Kalas Yam Fry

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Latkes (Cockney Potato Pancakes)

I first heard of Latkes in the 90s, and I immediately wanted to make them as I was fascinated by the idea of potato pancakes. I was fortunate to come across the Cockney Cookbook a few years ago in a bookstore, and it had this recipe and an interesting description of accompaniments, so I grabbed it. I tried Latkes for breakfast recently and was it a great success – not a crumb was left behind! The book suggested waxy potatoes, but in India we are limited by whatever is available in the stores, which in my case were non-waxy potatoes. I have modified the recipe slightly by increasing the onion and pepper content to suit our palate. Though the book recommends serving Latkes as an accompaniment or appetiser, I used it as the main breakfast dish, and it can be even used in a packed lunch.

Latkes - Kalas Kalai

Latkes (Cockney Potato Pancakes)

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Chicken Cutlet

Doctors also can be good cooks 🙂 This recipe is from my ophthalmologist cousin Suriya, who specialises in low fat cooking. She served these cutlets when we had gone over for dinner, and we loved it. She was very happy to give the recipe. Her method used the entire chicken as she doesn’t get only the skinless, boneless breast.  I have modified the recipe by using chicken breast and also cooked the chicken using my own recipe for chicken stock. In this way, I get the cooked chicken for the cutlet and the stock for other dishes.

Chicken Cutlet - Kalas Kalai

Chicken Cutlet

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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 Pudhina Chicken (Mint Chicken Curry)

May is the month when Tamil Nadu experiences extreme heat. Fresh mint leaves are widely available as everyone believes in their ability to cool. I got a big bundle of the freshest mint leaves and tried to find a recipe that used mint leaves, but wasn’t satisfied with the ones I found as they involved a lot of labour. I came up with this Pudhina Chicken recipe that could be prepared quickly as I didn’t want to spend too much time in the kitchen in this heat.

Kalas Pudhina Chicken - Kalas Kalai

Kala’s Pudhina Chicken

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Peas, Cabbage, and Mince Dry Curry

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.

Peas Cabbage and Mince Dry Curry - Kalas Kalai

Peas Cabbage and Mince Dry Curry

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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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