Medu vada recipe

medu vada recipe

 

SERVES: 10-12 medu vadas 

 medu vada - crisp and fried dough nuts made from black grams. 

INGREDIENTS 

2 cups urad dal/skinned split black gram 

1 tsp cumin seeds 

1 tsp black peppercorns, whole or crushed(optional) 

1 or 2 sprig curry leaves, 

chopped 1 onion, 

finely chopped (optional) 

1 or 2 green chili chopped 

1 tbsp chopped ginger 

½ cup chopped coconut pieces (optional) 

few sprigs of coriander leaves, chopped (optional) 

salt to taste 

oil for deep frying 

some water if needed to make the batter 

INSTRUCTIONS 

soak the urad dal for 4 hours or overnight. 

grind the soaked dal to a smooth batter with little water if required. 

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. 

otherwise also you could add some semolina to the batter. 

add the spices, herbs, onions and salt. 

heat oil. 

make the vadas as described above. 

gently slid the vadas in to the oil. 

the oil should be not very hot, but mediumly hot. 

you want the vadas to be cooked from inside. 

very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside...  

fry all the medu vadas this way till they become evenly browned and crisp. 

drain medu vadas on kitchen tissue to remove excess oil. 

serve the medu vadas, 

hot or warm with sambar and coconut chutney. 

NOTES when making medu vada for fasting, then don't add onions.

Coconut chocolate recipe

                  Coconut chocolate recipe

 

How to Make Chocolate: 

The Recipe

The following recipe for homemade chocolate makes an approximately 150-gram bar, or an equal amount of bonbons. You can easily double or quadruple the recipe without affecting the results. You may also add optional ingredients that will increase the amount of the end product.

How to Make Chocolate: 

Ingredients

5 tablespoons of virgin coconut oil

5 tablespoons of unsweetened cocoa powder

5 tablespoons of finely grated coconut

1 to 2 tablespoons of sugar

1 pinch of salt

Optional Ingredients

If you have natural vanilla extract, a few drops are a wonderful addition.

a pinch of powdered cayenne pepper

whole, chopped, or ground walnuts, almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds, etc.

fresh mint

How to Make Chocolate: 

The Preparation

Mix (by hand) the cocoa powder with virgin coconut oil until thoroughly blended. 

 Add the rest of the ingredients and mix well.

Place the mixture in either a mold or a tray approximately 3 inches by 6 inches, 

though this can vary depending on how thick you want it—and what size tray you have available! 

Pat it down as evenly as possible. You can also use an ice cube tray or individual molds to make separate bonbons.

After filling the tray, place your natural, healthy, homemade chocolate in the refrigerator. 

If you are making a bar, after about ten minutes in the fridge, you may want to score it to make it easier to break into nice little symmetrical bite-sized pieces once it's hardened.

Leave the chocolate in the fridge until almost ready to serve if room temperature is over 24-25°C (76°F), since this is virgin coconut oil's melting point. 

If it is cold where you are and the room temperature is cooler than this, refrigeration is not necessary (unless you want to keep it out of sight to make it last longer!)

Anti cold sweet chicken

                      Anti cold sweet cold

 This recipe is 100% my idea.

Ingredients:

Chicken bone pieces,

Anticold chavanprash(any brand) 2tsp,

Turmeric  1/2tsp,

Ginger/ garlic paste 1tsp each,

1 onion slices,

Green dhaniya chopped,

Red chilli powder 1tsp (optional),

Salt ,

Ghee or oil 3 tsp,

Recipe

1 step: boil chicken in pressure coocker with turmeric powder ,salt,ginger paste,galic paste.

Step 2 : switch off gas after 1 whistle.

Step 3 : in kadhai add 3 tsp Ghee or oil.

Step 4: in Ghee add 2 tsp chavanprash.

Step 5 : add chicken in kadhai and mix well.

Step 6 : if you like sweet spicy taste then add 1 tsp red chilli powder(optional).

Step 7 : mix well till done and switch of the flame.

Serve with onion slices and green dhaniya chopped.

I personally like it hope you also like this recipe.☝

Saoji chicken recipe

                              Saoji Chicken

 

Nagpur is situated in the central India. Its the city with ZERO mile mark. 

It is known for many things - the summer heat, oranges and cullinary delicacies to name a few. 

One such delicacy of Nagpur is the exotic, hot and spicy Saoji food. 

The cuisine originally belongs to a small community "Saoji Community" from Nagpur but with time that distinctive taste of Saoji food has made its place in each nagpurians life. 

The cuisine also called Saoji Waradi is famous for its hot flavours. 

Its irresistible taste gets into your mind and soul once you taste this food. 

It is a must try for all spicy food lovers and those who try will surely get addicted to its taste. 

Saoji food mainly prepared as non-vegetarian chicken and mutton dish is characterized by the oily hot gravy; one can also prepare vegetarian dishes using the same saoji gravy/curry. 

The vegetarians can enjoy Potato, Paneer or Soya Chunk dishes in the Saoji Curry to relish its authentic taste. 

Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.

    The following recipe is shared by Saoji community is from Nagpur!!! 

RECIPE:

Chicken - 1KG (with bone)

Red chilly powder - as per the required hotness

Turmeric Powder - as required

Oil - As required

Onions - 2 large

Pepper corns - 2 teaspoons

Black Cardamoms - 8 to 10

Cinnamon sticks - 5 to 6 (an inch and half in length)

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 small cup

Bay leaves - 2 to 3

Marinate the chicken with 2-3 spoons red chilly powder, 2 teaspoon oil and 1 teaspoon turmeric powder and keep it aside.

1. Saute 2 sliced onions, 12 black peppercorns, 8 black cardmoms, 5-6 sticks of cinnamon and a spoon of poppy seeds (or peanuts if you dont have poppy seeds) till the onions turn brown (on low heat) then add a small cup of grated coconut and fry till the coconut also turns brown.

2. Blend this masala (gravy) in a mixer with a little water to make a fine paste.

3. Heat 3 tablespoons of oil. 

Saute a sliced onion with a couple of bay leaves.

Once the raw onion smell is gone, put in the blended masala (above) and keep on stirring it till the oil leaves separates. 

Then put in some ginger-garlic paste. 

Once that is cooked mix in around 1 to 2 tablespoon of chilly powder(or more if u r brave enough), 1 tsp of turmeric powder and salt to taste. 

You may have to add more oil if required.

4. Add the chicken, cover the vessel, put water on the lid. 

Keep on stirring in between. 

Cook till the chicken is done. 

Then put in as much warm water as the desired consistency. 

Dont make it too runny, The gravy should be hot, spicy and thick with visible oil. 

Thats SAOJI !!! :-)

5. Check for seasoning and stir in a tsp of garam masala.

Serve with bhakri or roti or rice or bread.

Goda masala / Black masala

                Goda masala / black masala

 

INGREDIENTS 

4 cups coriander seeds 

1 cup dry coconut 

1/2 cup white sesame seeds 

1/2 cup black sesame seeds 

1/4 cup cumin seeds 

4-5 tsp black cumin seeds 

2 teaspoon asafoetida (heeng ) 

1 Tbsp cinnamon - broken into tiny pieces 

3-4 cloves 

1 black cardamom - seeds only 

3 dry red chilies 

1 tsp turmeric powder 

Salt to taste 

1 Tbsp oil 

METHOD 

Roast all the ingredients except coconut and coriander seeds in oil. 

Keep aside. 

Roast coconut and coriander seeds separately without oil. 

Now grind all these items together. 

Let it cool and store in an airtight container.

Use for 3 months

Khandeshi Chicken Curry / Kala Masala Chicken

        Khandeshi Chicken Curry / Kala Masala Chicken

 

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). 

Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!

Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. 

The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa, so I decided to let the secret out for Khandeshi Chicken!

Ingredients

300 gms Chicken , cleaned and cut

1 1/2 tbsp Kala masala

2 tsp Red Chilly Powder

1 tsp Salt

1 small Onion finely chopped

2 tbsp Oil

1-2 cups water

Chopped Coriander for garnish

For Marinade

1 tsp Ginger Garlic Paste

1/2 tsp Salt

1 tsp Turmeric

For Ground Masala

2 Medium Onions sliced

8-10 Cloves Garlic

1 inch Ginger,peeled and chopped

3 tbsp Grated Dry coconut

1-2 tsp Oil for roasting

Method

Step 1

Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Step 2

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Step 3

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. 

Add the ground masala and fry on a low flame, till it starts leaving oil.

Step 4

Now add kala masala,red chilly powder and fry for another min. 

Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. 

Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Step 5

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris! 

Notes: Sometimes, i cook the marinated chicken in advance: 

Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. 

add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles. 

Use this cooked chicken with the stock ,after frying the ground masala and adding the spices. 

This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

Dal makhni recipe

Dal makhni

Dal Makhni/Makhani Or Kali Dal Or Makhni Dal

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Ingredients

1 cup of Whole Black Urad Dal

Handful of Chana Dal

1 Onion 

1 tsp Ginger Garlic paste 

1/2 cup2 large Tomato boiled & pureed

1/2 teaspoon of Turmeric Powder

Red chili powder 1/2 teaspoon

1 tablespoon Coriander powder

1 tablespoon Whole jeera/cumin

Kasuri methi 2 tablespoons

Green Cardamom pods 3-4

Cinnamon stick 1

Cloves 4-5

Bay leaf 1 large

Unsalted butter - 1 stick

Vegetable oil 3 tablespoons

Garam masala powder 1 teaspoon

Salt to taste

Cream 1/2 cup

Chopped Coriander leaves for garnishing

Steps to Prepare

Take a bowl and add the Black Urad Dal and soaked in water for 8-10hrs or overnight & then boil along with the Chana Dal for 30-45 minutes.

Heat oil in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and sauté till the fragrance comes.

Add "Onion, Ginger, Garlic paste" & Turmeric powder and fry till oil oozes from the them and then add the tomato puree.

Cook the masala till the tomatoes are well cooked. When the puree comes to a boil add Chili Powder , Coriander Powder & Salt & cover it with a lid & let it cook for 10 minutes on low flame.

After 10 minutes open the lid & add the butter.

 Now add the water of boiled dal and cook it for few more mins before add the dal.

After few minutes add the boiled dal and cover it and let it cook for 30mins on low.

But stirring every 2 minutes to avoid burn at the bottom.

After 30 minutes add kasuri methi and 1/2 cup cream and boil for 5 minutes 

& 

serve