Malvani Kombdi Vade (Chicken)
Ingredients:
4 medium Chicken pieces
3 chopped Onions
3 chopped Green chillies
1/2 grated Coconut
1 tbsp Ginger-garlic paste
1 tbsp Garam masala
1 tbsp Malvani masala
1/2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/4 tsp Green chilly paste
1 tbsp coriander leaves
1 tbsp Cooking oil
Salt to taste
For Vade:
3 cups Chana Dal
2 finely chopped Onions
6 chopped Green Chilies
2-3 tbsp Oil
Salt to taste
For malvani masala (to be made separately)
12 red chillies,
whole 2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)
(grind all above to make the malvani masala or purchase the readymade easily available Malvani Masala from a nearby grocery store)
Method:
For Vade:
1.Soak the dal for 1-2 hours and grind to a coarse paste by adding 1-2 tsp water.
2.Add the chopped onions and green chilies to the chana paste.
3.Divide the above mixture into equal portions.
4.Flatten each portion on palm and deep fry the vadas in hot oil.
5.Once the vadas turn brown in colour, remove and serve hot.
For Kombdi:
1.Marinate the chicken pieces with ginger-garlic paste and chilly paste for half an hour.
2.Heat a tsp oil in a wok and saute the coconut until turns to light brown color.
3.Grind the 2 onions and coconut into paste, keep aside.
4.In a pan and fry the remaining onion in oil until turns to light brown color.
5.Add the spices to the mixture and fry for couple of minutes.
6.Add the chicken pieces into the mix and fry until turns to light brown.
7.Add the onion-coconut paste, salt and 1 cup of water.
8.Cook the chicken for 20- 25 minutes until cooked well.
9.Remove from fire and garnish with chopped onions and coriander leaves.
10.Serve hot with vade.
Courtesy: Indian Curries and Pooja V for the Malvani Masala
4 medium Chicken pieces
3 chopped Onions
3 chopped Green chillies
1/2 grated Coconut
1 tbsp Ginger-garlic paste
1 tbsp Garam masala
1 tbsp Malvani masala
1/2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/4 tsp Green chilly paste
1 tbsp coriander leaves
1 tbsp Cooking oil
Salt to taste
For Vade:
3 cups Chana Dal
2 finely chopped Onions
6 chopped Green Chilies
2-3 tbsp Oil
Salt to taste
For malvani masala (to be made separately)
12 red chillies,
whole 2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)
(grind all above to make the malvani masala or purchase the readymade easily available Malvani Masala from a nearby grocery store)
Method:
For Vade:
1.Soak the dal for 1-2 hours and grind to a coarse paste by adding 1-2 tsp water.
2.Add the chopped onions and green chilies to the chana paste.
3.Divide the above mixture into equal portions.
4.Flatten each portion on palm and deep fry the vadas in hot oil.
5.Once the vadas turn brown in colour, remove and serve hot.
For Kombdi:
1.Marinate the chicken pieces with ginger-garlic paste and chilly paste for half an hour.
2.Heat a tsp oil in a wok and saute the coconut until turns to light brown color.
3.Grind the 2 onions and coconut into paste, keep aside.
4.In a pan and fry the remaining onion in oil until turns to light brown color.
5.Add the spices to the mixture and fry for couple of minutes.
6.Add the chicken pieces into the mix and fry until turns to light brown.
7.Add the onion-coconut paste, salt and 1 cup of water.
8.Cook the chicken for 20- 25 minutes until cooked well.
9.Remove from fire and garnish with chopped onions and coriander leaves.
10.Serve hot with vade.
Courtesy: Indian Curries and Pooja V for the Malvani Masala
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