Vade Saguti OR Kombdi Vade

Vade sguti or Komdi vade is a staple dish of Malvan. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. By name you must have thought that it must be some snacks or type of crispy Vada. But here Vada is multigrain  puris. We had our Potluck party on last weekend, so my friend Vaishali made vade and solkadhi, and Manasi made special Malvani Chicken curry. I prepared 'kaju curry' for vegetarian people. Vade is a must try dish and vegetarian can also eat it with kaju curry or any other sprout curry.

Ingredients

Rice -  3 kg.

Jowar(sorghum) - 500 gms

Urad daal (Black gram)- 500Gms

Chana Daal (Bengal gram) - 250 Gms

Dhane (Coriander seeds) - 100 Gms

Methi dana (Fenugreek seeds) - 1 tablespoon

Whole wheat flour - 1tablespoon

Salt as per taste

Oil as require

Procedure

For Vade flour

Wash rice neatly. Drain water from it and allow it to get dry overnight. Now dry roast urad daal, chana daal, coriander seeds and fenugreek seeds one by one till it becomes slightly brown. Cool it and mix it with rice and jowar. Grind together in flour mill. Vade flour is ready. Store it in a airtight container.

 While making vade, take  2 cups of Vade flour, whole wheat flour and salt in a bowl and mix well.  Add 1 cup of  warm water and mix it ( don't knead it) , cover it and keep it aside. After an hour or so knead it with oil and little water and make a firm smooth dough. Now heat oil in kadai. Take a plastic sheet and grease it slightly with oil. Take a lemon size ball of a dough. Make a Puri of it by pressing with palm. Deep fry it on medium flame till it turn to golden brown. Vade is ready to serve.

 

Serve it with Malvani Chicken and Solkadhi.

Vegeterians serve it with kaju curry or any other sprout curry and Solkadhi.

Kheema Pav

Like any other street food of Mumbai, like Misal Pav, Vada Pav, Bhurji Pav, Pav Bhaji….."KHEEMA PAV" is also very famous among non vegetarian people. Kheema means minced chicken or mutton. This is very spicy and tasty. You can make dry kheema or with some gravy. Kheema Pav is a one of the favorite dish of my Husband. He likes it with toasted pav with butter. So for the Valentine day Kheema Pav, specially for him…..

Ingredients

Minced Mutton/ chicken - 250 Grams.

Green cardamoms - 2-3

Black cardamom - 1

Cloves - 2-3

Cinnamon stick - 1 inch

Shahijeere - 1/2 teaspoon

Tejpan - 1

Chopped onion - 2 medium

Chopped tomatoes - 1 medium

Garlic paste - 1 teaspoon

Ginger paste - 1 teaspoon

Garam Masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1, 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Oil - 2 tablespoon

Chopped coriander for garnishing

Pav - nos.

Butter - 2 tablespoon

Salt to taste

Procedure

Heat oil in a pressure cooker (I have a handi cooker). Add shahijeere, black and green cardamom, cloves, tejpan and cinnamon sticks. Then add chopped onions and saute it till onions becomes transparent. Add turmeric powder. Then chopped tomatoes. Saute it till it cooked properly and get mashed. Now add ginger and garlic paste, Garam masala, cumin powder, coriander powder, red chilli powder and mix it. Now add minced mutton (or chicken) and mix in such a way that all the masala get coated to it. Add salt. Then add 1 cup of water and cover with lid and cook it for 2-3 whistle. When pressure drops, remove the lid. If you want dry kheema you can fry it in pan to evaporate excess water from it. Garnish it with chopped coriander. Heat butter on tawa. Slice pav horizontally and fry in butter from both the side till pav becomes crisp. Serve kheema with this crisp Pav.

This goes to Me and My Kitchen's EFM - MUTTON SERIES event

Malvani Chicken

According to Indian calendar, Shravan Month is going to start from next week. We do not cook Nonveg at home from Shravan till Ganesh festival. So to make my husband happy I prepared Malvani chicken for the first time at home. And after tasting it he immediately gave a comment that This is the one of the best chicken curry, I have ever tasted. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. So Malvani cuisine is mostly having lots of coconut in their food. So first time I have used fresh coconut in chicken curry.

Ingredients

Chicken - 500 gms.
Grated coconut - 2 cups
Curd - 1/4 cup
Onion - 2
Rice - 1 teaspoon
Garlic cloves - 5-6
Ginger - 1 inch
Green chilly - 1
Coriander leaves - 1 tablespoon
Malvani Masala - 2 tablespoon
Garam Masala - 1 teaspoon
Tuemeric Powder - 1/2 teaspoon
Oil- 2 tablespoon
Salt to taste.

Procedure

Make paste of Garlic, ginger, Green chilly and coriander leaves. Wash and clean chicken pieces. Marinate it with malvani masala,turmeric powder,curd and ginger,garlic, green chilly paste. Keep aside for half an hour. Heat 1 teaspoon oil in kadai and fry sliced onion till it gets brown. Then add fresh coconut and fry till brown. Then add rice and fry for 2 minutes. Cool it and make a thin paste of it.You can add little water if needed. Now heat remaining oil in kadai and fry marinated chicken for 5 minutes. Now add onion-coconut paste, garam masala and salt and mix wel. Add little water and cover it to cook. It took 6-7 minutes to cook the chicken neatly. Malvani Chicken is ready. Garnish it with coriander and serve it with roti, bhakri or rice.

Butter Chicken

Butter Chicken is my very favorite dish. Whenever me and my husband go to any restaurant, Butter chicken and tandoor roti is our fixed menu. I tried this dish at least 8-9 times at home and got success at last. We just enjoyed it like anything. It was just perfect.

Ingredients

For Tikka
Boneless Chicken – 250Gms
Red chili powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Kasoori Methi - 1/2 teaspoon
Hung Curd - 1/4 cup
Ginger -Garlic paste - 1 tablespoon
Oil - 1 teaspoon
Salt to taste

For Gravy
Butter - 50 Gms
Tomatoes - 150 Gms
Grated onion - 1
Ginger-garlic paste - 1 teaspoon
Red chili powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Cashew paste - 1 tablespoon
Kasoori Methi - 1/2 teaspoon
Bay leaf – 1
Fresh Cream – 1/4 cup
Salt and sugar as per taste.

Procedure

Mix all the ingredients for Tikka except chicken. Marinate boneless chicken for 4 hours. Now grill tikkas either on gas tandoor or on preheated oven to 180 degree for 10 minutes on one side and then turn tikkas and grill for another 5 minutes or till tikka gets cooked properly.

Heat one teaspoon oil in kadai, add onion and saute it. Then add chopped tomatoes again saute it till they cooked properly. Now add ginger garlic paste. Remove from the flame. Cool it and make a thin paste of it in mixer. Now take butter in kadai add bay leaf. Now pour the tomato mixture and add chili powder, garam masala, cashew paste, kasoori methi, sugar and salt. Keep it on low flame for 2-3 minutes. Add previously made tikkas into it. Now finally add fresh cream and mix well. Off the flame. Garnish it with fresh cream and serve with hot roti.

Bhuna Murg

I love to try out different type of cuisines. Especially now a days I am trying out varieties of chicken. My husband loves it like anything. Last week in Marathi cookery show "Aamhi sare Khavaiyye", one of the participant showed the recipe of Bhuna Murg and I tried it . The taste is different than our normal chicken curry. But it was very tasty. I think you should also try this. Vegetarian can replace chicken with paneer or mushrooms.


















Ingredients

Chicken - 250 Gms.
Onion - 2
Tomato - 2 small
Capsicum - 1 small
Tomato puree - 1/2 cup
Grated ginger - 1 teaspoon
Ginger-garlic paste - 1 table spoon
Mustard Oil (Sarson Ka Tel) - 50 ml.
Garam Masala - 1 teaspoon
Cinnamon powder - 1 teaspoon
Fresh coriander - for garnishing.
Salt to taste


Procedure

Cut onions vertically. Deep fry it and keep it aside. Cut tomatoes and capsicum lengthwise. Marinate chicken with little ginger-garlic paste for 15-20 minutes. Take mustard oil in kadai. Add grated ginger into it and saute it. Then add chicken and saute for 2 minutes. Add capsicum and tomatoes and gently saute it. Now add the tomato puree, ginger-garlic paste. Cook it for 5-6 minutes. Then add garam masala, cinnamon powder and salt. Mix well. Cook it with lid. Remove the lid and let it get little dry. Now add fried onion and fresh coriander, cover it and cook it again for 2-3 minutes. Serve it with tandoori roti. Just awesome combination.

Tandoori Chicken

Tandoori Chicken, this is my husband's Favorite dish. He loves to eat every type of Non-Veg Dishes (including wife's head, just kidding). I learnt this recipe from Mrs. Neha Patwardhan of Pune. It tastes just like Dhabewala tandoori……. I make this in Gas tandoor which was gifted by my Mavshi (mother's elder sister) for dal bati but mostly I cook Nonveg Kabab on it.


Ingredients

Chicken leg pieces - 4
Thick Curd - 2 tablespoon
Vinegar - 1/2 teaspoon
Lemon juice - 3/4 teaspoon
Salt - 1 teaspoon
chili powder - 1/2 teaspoon
Fried onion paste - 2 teaspoon
Kasoori Methi - 1/4 teaspoon
Shahjeera - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Red colour - 1/8 teaspoon (optional)


Procedure

Mix all the ingredients except chicken for marinade. Make slits on flesh of chicken legs with tip of knife. Push the marinade well into slits of chicken. Marinate chicken for at least 4 hours in marinade. Preheat the gas tandoor. Now place the leg pieces on the grill of the tandoor. Grill the chicken brushing with oil (or pure Ghee) several time. During grilling, turn the pieces frequently. Grill it until cooked from both the sides. Arrange in a plate and sprinkle some chat masala on it. Serve Tandoori chicken with Onion salad, Pudina chutney and lemon rings.


Onion salad

Take 1/2 cup vertically sliced onion. Add 1 tablespoon chopped coriander leaves, 1 finely chopped green chili, 1/4 teaspoon vinegar, 1/2 teaspoon lemon juice, 1/4 teaspoon chat masala and salt as per taste. Mix it gently.

Tambda Rassa (Red Mutton curry)

Tambda Rassa is Authentic Kolhapur's Mutton Curry. My Baba (my Father) Loves it very much. He is hardcore fan of Indian Chicken and Mutton curries (It should be spicy, he doesn't like butter chicken :( ). So last week when he was here with me, I specially made typical Kolhapuri Nonveg menu, that is Tambda Rassa, Pandhra Rassa and Sukka Mutton for him. I was very happy that day when he told me, this is a real authentic taste........

A Typical Kolhapuri menu for my Baba

Ingredient

Mutton - 1/2 Kg.
Onion - 4 medium Size
Dry Grated Coconut - 1/2 Cup
Poppy Seeds (Khuskhus) - 2 Tea Spoon
Kanda Lasun Masala - 5 Tea spoon
Sesame Seeds - 2 Tea Spoon
Black Pepper - 8
Cloves -8
Cinnamon - 2 pieces
Black cardamom - 2
Ginger - 3 inch piece
Garlic cloves - 15-16
Coriander - 1/2 cup
Oil - 1/2 Cup
Turmeric Powder - 1 Tea spoon
Asafetida - 1 pinch
Salt to taste.

Procedure

Make a thin Paste of Garlic, Ginger and Coriander leaves. Marinate mutton with this paste and keep aside for 15-20 minutes. Heat Oil in kadai and fry vertically sliced 3 onions till it turns to golden brown. Roast grated coconut in 2 tea spoon oil. Roast poppy seeds, sesame seeds and kanda lasun masala without oil. Take 2 teaspoon oil in hot kadai and fry all dry spices in it. Make a paste of above all fried and roasted ingredients.
Heat a pressure cooker and pour remaining oil in it. Add Asafetida and Turmeric Powder . Now saute 1 vertically sliced onion in it. Then Add Marinated Mutton into it. Saute it for 5 minutes. Now add Masala paste and salt mix it properly. Add 3 cups of water. Pressure cook it upto 2-3 whistles.
Tamda Rassa is ready. Serve hot with Bhakri or Roti and sliced Onion.

Pandhra Rassa (White mutton curry)

Pandhra Rassa, nothing but a Maharashtrian mutton soup. It is generally serves with Tambda Rassa. This is very healthy.


Ingredients

Mutton - 250 Gms.
Coconut Milk - 1 cup.
Poppy seeds - 1 Table Spoon
Dry Grated coconut -1/4 cup (take only white part of coconut.)
Fennel Seeds (Badishop) - 1 Tea spoon
White pepper powder -1/2 Tea spoon
Ginger - 1 inch.
Garlic - 7-8 cloves
Pure ghee - 1 Tea spoon
Cloves - 4-5
Black pepper - 4
Cinnamon - 1
Salt to taste

Procedre

For Mutton Stock

Boil mutton with one liter of water till mutton is cooked. We have to use this stock for Pandhra Rassa and mutton pieces for Sukka Mutton.

Make a thin paste of Poppy seeds, Dry Grated coconut, Fennel Seeds , White pepper powder, Ginger and Garlic in a mixer. Heat pure ghee and put Cloves , Black pepper, Cinnamon into it. Now add Mutton stock into it. Add thin paste and salt into it and let it boil for 2 minutes. Now add coconut milk , mix it properly and immediately remove from the flame.Serve it with Tamda Rassa.

Sukka Mutton (Dry Mutton)

Sukka Mutton Generally Serves with Tambda Rassa. It tastes very nice with Bhakri. You can serve it as a starter also.

Ingredients

Cooked Mutton - 250 Grams.
Grated dry coconut - 1 Cup
Garlic cloves -15-20
Ginger -1 inch
Red chili powder - 3 Teaspoons
Poppy seeds - 2 Teaspoons
Sesame Seeds - 1 Teaspoons
Garam Masala - 1 Teaspoons
Chopped onion - 1 medium
Ginger-Garlic paste - 1 Teaspoon
Coriander leaves - 1 Cup
Oil - 3 Table Spoon
Turmeric powder - 2 teaspoons
Salt to taste

Procedure

Roast Sesame Seeds, Poppy seeds, Grated dry coconut. Make a powder of it. Make a paste of Ginger, garlic, coriander leaves, Red chili powder and garam masala.
Now heat oil in kadai. Saute chopped onion in it. Add ginger-garlic paste and turmeric powder, again saute it. Now add a thin powder and a paste. Saute it till oil leaves the sides of the kadai. Now add cooked mutton (I had already cooked mutton for the stock of Pandhra Rassa). Add salt in to it. Saute it for 2-3 minutes. Serve it with a garnishing of coriander leaves.