Nov 6, 2013

Parippuvada (Lentil Patties)

Parippuvada is very traditional snack in Kerala (in fact you cannot get more traditional). It's an inevitable item on the menu of any local tea stall or canteen in Kerala. I doubt if it ever made it to the Taj's :-).

It's crispy and delicious. The recipe that I am sharing is my wife's recipe. She makes these deliciously and surprises me when I get back from office (although the vada is super delicious, it’s probably the “surprise” part makes me happier… he... he...)

Try it out... njoi...

Spice Level - Mild
Makes - 20 Pieces


1. Lentil/Chana dal (split bengal gram/kadala parippu) – 2 cups
2. Onion – 1 (Big, finely chopped)
3. Green Chillies – 2-3 (Finely chopped)
4. Ginger – 1-2 Tsp. (Finely chopped)
5. Fennel Seeds – ¼ Tsp. 
6. Curry Leaves – 8 (Finely chopped)
7. Kayam (Asafoetida) – ⅛ Tsp.
8. Salt - to taste
9. Veg. Oil - to fry 


1. Soak dal for about 2 hours or until its soft. Make sure not to over soak so that it becomes crumbly. Drain dal and pat dry using a paper towel.
2. Lightly crush the dal for a few seconds in a blender. Again do not over-grind into a paste. We need atleast half of the dal whole (not crushed).
3. Into a mixing bowl add the crushed dal, chopped onion, green chilles, ginger, fennel seeds, curry leaves, asafetida along with salt. Mix well for a couple of minutes.
4. Heat the oil in a deep frying pan (or kadai) on high flame until the oil is hot. Reduce the flame to medium.
5. Make circular patties of about 2 inch diameter; make small balls of lime size and flatten the ball in your palm.Tip: Slightly wet your palm so that mix doesn't stick to your palm.
6. Deep fry the vadas/patties over medium flame until evenly cooked and golden brown.
7. Remove the vada off the oil using a slotted spoon and place it on a paper towel to remove excess oil. Serve warm with hot tea.

Nov 5, 2013

Coriander Chicken

This recipe was provided by my dear colleague Guru. This is his signature dish and I bet no one else can even get close to what he makes. Guru got this recipe from his family back in Uduppi and mastered it over time. It’s a very rich, flavorful, colorful and spicy dish.

He gave the recipe and luckily it came out good (not as good as the master though).

Try it out… Njoi…

Preparation time: 20 Mins
Cook time (incl. Prep. time): 45 Mins.

Serves: 6
Spice level: Spicy


For Marination:
1. Chicken - 2 Lbs. (Clean, cut into small pieces)
2. Turmeric Powder - 1/2 Tsp.
3. Red Chilli Powder - 1 Tsp.
4. Black Pepper Powder - 1 Tsp.
5. Salt - 1/4 Tsp.

For Green Masala Mix:
6. Coriander leaves - 1/4 Lb. (Fresh, chopped)
7. Tomato - 1 (Medium size, chopped)
8. Garlic - 1 Pod (10 - 12 cloves, Chopped)
9. Ginger - 1 inch (Chopped)
10. Red Onion - 1 (Medium size, chopped)
11. Green Chillies - 10 - 12 (Chopped)

Other Ingredients:
12. Ghee - 2 Tbsp.
13. Veg Oil - 1 Tbsp.
14. Salt to taste


1. Marinate the chicken with turmeric, chilli, black pepper powder and salt. Cover it and keep it in the fridge for about 30 min.
2. Meanwhile, grind together chopped coriander leaves, tomato, onion, ginger, garlic and green chillies in a blender.
3. Blend for about 10 mins. or until all the ingredients are well ground into a fine thick green paste. Get the mix off the blender and set aside.
4. In a sauce pan, heat ghee along with a tbsp. of oil.
5. Add marinated chicken to the sauce pan and cook covered over medium-high heat for about 20 mins. or until the meat is three-fourth cooked. Stir occasionally.
6. Reduce the heat to simmer and mix-in the green masala paste.
7. Cook over simmer for another 15 mins. or until the masala is cooked and the raw smell goes. The green mix will have changed its color from dark bright green to a lighter shade of green (or brownish green).
8. Get the pan off the flame and serve it warm with roti/chappathi.