Parippuvada is a traditional evening snack in Kerala. Parippuvada is prepared from Toor Dal/ Chana dal. This dish is a mouth watering evening snack along with tea and a small banana. Here is the recipe to make our mouth watering snack at our own kitchen. Let's start!
Ingredients:
Chana dal / Toor dal/
thuvaraparippu - 1 cup
Ginger - 1 inch piece (finely chopped)
Shallots/ small onion - 10-15 numbers (finely chopped)
Green chillies - 2 - 3 numbers (as per spice requirements, finely chopped)
Curry leaves - 1 Sprig
Fennel seeds / perumjeerakam - 1/4 teaspoon
Salt to taste
Oil to fry, preferably coconut oil
Preparation:
> Wash and soak chana dal/ toor dal/ thuvaraparippu for 2 - 3 hours.
> Drain the water completely
> Grind / crush the soaked and drained dal ' thuvaraparippu to a coarse paste without adding water. Don't make a fine paste.
> Add chopped ginger, shallots, curry leaves, fennel seeds, green chillies and salt and mix well
> Wet your hand and roll out small portions of the mixture and flatten each ball in your palm.
> Heat oil in a pan for deep frying and fry the vada till it becomes golden brown color or if you like extra crispy vada, then fry till it become dark brown color.
> Drain excess oil on a tissue paper, serve hot
Try the recipe at your own kitchen and write your feedback. Your words are my inspiration...
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Aloo paratha has always been my favourite, hence i thought to make a variation to the normal aloo paratha by adding paneer to it. Really turned out well and a mouth watering dish.
Let's try this recipe today..
Ingredients:
For Dough (To make 5 medium sized parathas)
Wheat flour - 1 1/2 cups
Oil - 1 teaspoon
Salt to taste
Water as required
For filling
Potato - 2 medium sized (cooked and mashed)
Paneer - 3/4 cup (grated / crumbled)
Big onion - 1 medium sized (finely chopped)
Green chillies - 2 -4 According to the spice requirement (finely chopped)
Ginger garlic paste - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/4 teaspoon
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon (optional)
Cumin powder - 1/2 teaspoon
Coriander leaves - few (chopped)
Oil - 1 - 2 tablespoon
Salt to taste
Preparation:
> Take wheat flour in a mixing bowl, add salt and 1 teaspoon oil and mix well. Then add little water at a time and make a dough by kneading. Consistency of dough should be soft like a regular chapathi dough. Make the dough and keep it aside.
> Wash and put the potatoes in a pressure cooker with water and cook for 4 - 5 whistles keep it aside for cooling down. After cool down take the potatoes out and peel and smash them, and keep it aside
> How to make filling? Here we go...
> Heat oil in a pan, add onion and stir well
> Add green chillies, curry leaves ginger garlic paste and mix well . Saute till the green smell of ginger garlic paste goes .
> Add turmeric powder, cumin powder, dry mango powder, garam masala and salt to taste and saute for few seconds
> Add mashed potatoes and stir well, reduce the flame and cook for 2 minutes
> Add crumbled / grated paneer and mix well, again cook the mixture for a minute
> Finally add some coriander leaves and mix well, check the salt and adjust accordingly
> Switch of the flame and let the filling cool down
Making parathas
> Divide the dough and filling into 5 equal parts. Make the medium sized balls out of them.
> Take one ball of dough and roll it like a poori / puri. Place the stuffing onto it and start making the pleats and gather them at the centre. Seal it properly.
> Make the remaining balls also in the same way and keep it aside
> Take one by one balls and roll it properly and cook in a tawa, apply ghee / oil on the sides and roast.
> Aloo paneer paratha is ready to serve
> Serve hot with any chutney, tomato ketchup, or salad
