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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Easy-Chew Honey Cookies

During the 80s, unsold books from Western countries used to be exported to India as waste paper and sold here as books at throwaway prices. I picked up The Cookie Cookbook by Evelyne Johnson in one such sale for just Rs. 6. It’s a tiny book, called a Dell Purse Book, and I forgot I had it until I discovered it amongst my books 30 years later. This book has a recipe called Mrs. Graham’s Honey Dough which disappointed me with its flavour and texture. A year later I tried the recipe again, modifying it to improve its taste and mouth feel. I increased the eggs and honey in the recipe, which improved both the flavour and appearance and imparted a cake-like texture to the cookies. These cookies have a very soft texture and can be served to the elderly who face difficulty in chewing, as well as to toddlers. Because they are soft, crumbs do not fly, reducing post-consumption cleanup time 🙂

Honey Cookies - Kalas Kalai

Easy Chew Honey Cookies

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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 All Wheat Kuzhippaniaram (with Vermicelli)

Kuzhippaniaram is traditionally made with dosai batter. I came up with this recipe one morning when I wanted to make vermicelli uppuma but found I had only one cup of vermicelli. While wondering what to do, I had a brainwave: why not make a kuzhippaniaram with vermicelli? I then extended this concept to include other wheat products, creating this very unique combination of a South Indian dish made with wheat (which doesn’t grow here). This goes extremely well with Vengaya Sambar and Coconut Thuvaiyal.

All Wheat Kuzhipaniaram 1 - Kalas Kalai

Kala’s All Wheat Kuzhippaniaram (with Vermicelli)

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Toads in Cups for Christmas

At Christmas we see Christians thronging meat shops with money saved through the year for their annual Christmas feast. I once witnessed a family buying such a variety of meat at one go that I kept speaking about it for days, much to the amused exasperation of my family! Sausages are particularly popular during this season. They are usually only fried, but I wanted to try something different that people can serve when they celebrate with guests or family.

Toads in Cups for Christmas 1 - Kalas Kalai

Toad in Cups for Christmas

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Dark Chocolate Cookies for Advent

Advent rings the bell to start the Christmas baking season. These are ideal to serve guests or carolers who may drop in, since you can make around 50 cookies or more at one go with this recipe. They are also ideal to take with you when you go visiting. My daughter developed this recipe using cocoa powder instead of chocolate to arrive at these scrumptious dark chocolate cookies. They are also ideal for the Indian pocket as all chocolate is prohibitively expensive to use in cooking. The use of chocolate vermicelli in the recipe enhances the look and the taste.

Dark Chocolate Cookies for Advent - Kalas Kalai

Dark Chocolate Cookies for Advent

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Jam Cookies

I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.

Jam Cookies 1- Kalas Kalai

Jam Cookies

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