Paruppu Vadai

This is the vadai that we make on all festivals and this is easy to make and the mixture can be stored in fridge for upto 2 days. This makes a wonderful snack in the evenings during winter months.

Ingredients:

1/2 Kg Channa dal
100 gms Urad dal

4-5 Green Chilies (as per taste)                
3 one inch pieces of Ginger

1 bunch Coriander                                          
2 mdum sized Onions
Salt to taste
Oil for frying

Preparation:

Soak Channa & Urad dal for two hours drain the water and grind coarsely and keep aside. Make a paste of the ginger and green chillies and add to the ground pulses. Finely chop the onions and coriander and mix all of them with salt to taste. Make flat rounds with the mixture and deep fry till golden brown and serve with mint chutney or any other chutney of your choice.

Paruppu Vadai

Daddy's simple chicken fry

 My Dad is one of those guys who is not comfortable in the kitchen, totally not his fault, his grandma i.e is my great grandma was a fabulous cook and then that was taken over by his wife my mom, who is a fantastic cook :)... these were the famous words ofmy nainamma(Dad's mom).

I remeber growing up we would try makingsomething whenever mom was not around and always ended up creating a disaster, but made lot of happy memories...this one time me, dad and my cousintried making mutton and ended up putting lot of chilli powder as it did not look as red as the the way mom made. In the end we ate scrambled omlette that day

About this chicken recipe...Dad and one of his cousin had to spend somwtime away from home due to work..and both dudes :) wanted some home cooked meal...and this was what mom taught dad..and till this date this is the only dish dad can whipout...and mion you its as finger licking as it looks :)

Ingredients

Chicken                                - 1lbs or abt 500gms

Red Chilli powder                 - 1tsp

Corriander/Dhania Powder   - 1tsp

Turmuricpowder                   - 1/4 tsp

Lime Juice                            - 2 tbsps

Ginger-GarlicPaste               - 1 tsp

Onions                                 - 1 small chopped finely

Curry leaves                         - 6 to 8 leaves

Oil                                       - 3 to 4 tbsps

Green Chillies                       - 3 to 4 slit length wise

Salt                                      - to taste

Kothmir/Cilantro                  - for garnish

Preparation

Cut the chicken into bite sized pieces and Marinate it with all the ingredients except onions, curry leaves oil and green chillies. Marinate it for atleast about 1/2 hrs

Heat the oil in a pot/pan

Add the curry leaves, green chillies let it splutter

Add onions and green chillies, cook for 3 to 4 mins

Add the chicken and fry it till done(can add a little water or stock)

Check for the seasonings)

Garnish with lots of kothmir/cilantro.

Simple and ready to eat in a jiffy. Makes a good Starter

Kheema Vada/Minced Meat Patties

These have been the all time favorite in the family and my ammama (maternal grandmother) could make this in a jiffy and also made different kinds of non veg as well as vegetarian vadas and no one could make out the difference whether it was a veg or a non veg dish which always kept us guessing what was the main ingredient she used. Miss her as well as her cooking a lot.

Ingredients:

Kheema(Mutton) :1/2 Kg
Onions: 4 medium 2 (finely chopped) and 2 (sliced)
Green Chillies: 10
Mint Leaves: 1 bunch
Coriander: 2 bunches, 1 finely chopped
Cinnamon: 1 1 inch piece
Cloves: 4
Ginger Garlic Paste: 2 tsp
Turmeric: 1/2 tsp
Coconut: 1/2 a coconut
Puttnal pappu: 3 tbs powdered
Egg: 2 for binding
Salt: to taste
Oil: Frying

Preparation:


Boil the kheema with turmeric and water, there should be no water left and the kheema should be 3/4th cooked. In a kadai take abt a 1 tsp of oil and in that saute the 2 sliced onions along with the mint leaves, 1 bunch of coriander, the Cinnamon, green chilles, cloves and then grind it to a paste. Grind the boiled Kheema as well separately but do not make it into a paste it shouls still be coarse. Grind the coconut as well but without water. Mix Kheema, the sauteed paste and the coconut and to this add the finely chopped onion, 1 bunch of coriander, eggs, puttnal pappu powder and salt. Shape them into vada and deep fry them. Serve it hot with your choice of sauce or mint chutney.

Recipe by: Mrs Sarala Padmarao
Posted by: Pavithra Arcot

Chicken Pakoda / Chicken fritter’s (Very Easy and Quick)

This blog was set to collect my family recipes or the food we would like to eat from recipes shared by friends, neighbor’s etc...when I told the same to my mom, she was like are you sure, and gave me the best advise ever start with things simple and easy, once u get a hang of it, u can go to recipes which need lot more preparation. Good advice

It was raining the past few days...reminded me of my day back at home when mom made different pakoda's...was in the mood to eat chicken pakoda..Mind u mom and grandma(maternal) made many varieties...This is one of the most easiest and yet very flavorful, very good for entertaining too as you will have a dish made in a jiffy and I am sure people will ask you for the recipe.

Ingredients

Ground Chicken                  - 1lbs aprox 500gm or 1/2 kg

Cilantro/Coriander/Kothmir - a nice packed bunch to fit in palm

Mint/Pudina leaves              - 30 to 40 big leaves

Onion                                 - 1-2 medium chopped finely

Garam Masala                    - 1/2 tsp

Egg                                    - 1 (the yolk and white)

Green chilis                        - 8-10(or according to ur heat level)

Ginger                                - 1-2 inches

Garlic                                 - 4-6 pods (Big pods)

Lime juice                          - 3 tsp(optional)

Salt to taste

One table spoon of either Rice flour/Besan/ground Roasted channa dal(putnaal papu ground)

or if you have corn flour then 1 tsp(which ever you have on hand)

Oil for frying

Preparation

Grind/Pulse Cilantro/Coriander/Kothmir, Mint/Pudina leaves, Green chillis, Ginger, Garlic do not use and water

Wash and dry the chicken on a paper towel to remove the excess water

Now mix/combine all the ingredients

Refrigerate for half an hour or if u can’t wait start frying in the oil

Fry till golden on a Medium High flame

Serve it hot with your favorite sauce or you can just have it as is

Tip:
You can make Seekh Kabaab's or burger's out of this recipe or make Kofta curry :)
When ur entertaining make this the previous day and fry it the next day
Kofta curry some other time, I would love to hear comments if anyone of you try this