Archive for the ‘Side dish’ Category


I was in an ecstatic mood for this V-day as my only husband said that we would be going out for dinner and to be ready for that evening. The moment he said, I started day dreaming about steaming Naan, kadai mushroom, kheema muttar & so on….. Another image which wool gathered was about haryali chicken as it was one of my favorite appetizers. The thought itself made me drooling, forget if it was kept in front of me.  

I usually have an urge to find out the local weather everyday, but my moony mind did not allow me to check the site that day. Fantasies were clouding my mind when all of a sudden I saw a lurid scene outside my window….I trice window shade slowly to see if my vision was proper…no it was not blurred…it was snowing !!! My next move was towards the system & checking hour by hour weather status. It showed heavy snow & windy that day. I’m not permitted to go out on bad weather days as I’m prone to status asthmaticus, which is in general called asthma.  

The V-day went flop and I didn’t bother, but the thoughts of haryali chicken didn’t erase from my mind.

Haryali chicken is a version of fried chicken where the marinade is made of herbs & spices.  


  • Chicken cut into pieces [legs, wings & thighs are good choice to go with this recipe] – 1 lb
  • Oil for shallow frying
  • Shallots for garnishing
  • Mint leaves for garnishing 



  • Paste of coriander, mint and green chilies. I took a whole lot of bunch of coriander leaves, a few; say 4 to 5 leaves of mint and around 6 to 7 medium sized chilies
  • Whole peppercorns, coriander seeds & fennel seed ½ tsp each. Pulverize them to coarse powder.
  • Garlic finely chopped 1 ½ tsp
  • Ginger finely chopped 1 ½ tsp
  • Salt to taste  


Marinate the chicken with the marinade said above. Keep refrigerated for half to one hour so that the flavors get sink into the pieces. Shallow fry them on medium to high flame turning sides in between. Garnish with fried shallots and mint.

Baking would also be a good option as the consumption of oil would be less. Serve as an appetizer or side dish with mint chutney.

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While I was searching for Kerala papadams available in US, I came across this information. I didn’t see anything related to the papadams which we get in Kerala. My sister and my husband are hard core fan of papadams. However I’m not that crazy for it, I like it. The one which we get here is known as appalams which does not puffs up so beautifully. It certainly gives me the nostalgic feeling of Kerala sadya, Vishu and Onam where Sadya’s are not served without these circled crackers. The salt content in it is in high percentage so as such it is not recommended for high BP patients or those who are prone to it; still I always have a soft corner for it.   

I have got some snaps which we had taken for last Onam which I would like to share. Oh papadam I’m

really missing you!  pictures-043.jpg

 I hope these are available in all kerala stores, but does have a shortage in our area.


Goes well with any kind of south indian meal, especially with piping hot sambar. Also the fried ones has more than a week’s shelf life if kept frozen in zipper bag.

 I really wished if I could get the recipes of these puffy crackers, although I know making those is not that easy.

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