In Tamil cooking, potatoes are fried in large chunks and used in Pulavs and biriyanis. I wanted to make a rice dish that was different from the traditional cuisine. I came up with this Double-Fried-Potato Fried Rice which gives a lovely contrast of crunchy potatoes with the soft texture of rice. My fried rice includes spices used by the Chinese, and therefore it is very mild. I served this along with Murgh Makkanwali, and it was a smash hit! Though the double-frying takes a bit more time, it is very easy to make and the results are worth it 🙂
Dill (Sombu Keerai) is only occasionally available in stores in Chennai, and almost never in summer. When it is available, though, we get it in large bundles, and we have to think of what all we can make using dill. I have previously made Vegetarian Scotch Eggs using dill, and now I am also including dill in Potato Cutlets, giving them an unusual flavour for a Tamil cutlet. I serve it as a side dish, and there will be no leftovers – guaranteed 😀
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.
Pooris are usually served with the potato masala that is used in Masala Dosai. In my family, hailing from Thirunelveli, the potato masala we serve is completely different, and spicier, than the usual masala. We include tomatoes and chilli powder, which transforms the flavour. We serve this potato masala with chappatis too.
Poori Urulaikizhangu (Potato Curry for Deep Fried Wheat Bread)
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.
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.
Urulaikizhangu Paal Curry (Potato in Coconut Milk Curry)
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.