Tuesday, 10 May 2016

Malwani Vade,Chicken Curry Malwani,Sol Kadi

Malwani Vade,Chicken Curry Malwani,Sol Kadi - Suresh Sawant

It's a traditional style preparation
Rice simple 2 cups
Jawari 1 cup
Udad Dal half cup
Wheat half cup
Chans dal half cup
Dry roast all above items one by one till the aroma spreads Then
Instruct chakkiwala that to Grind it as Bhajani or Wade flour
Because this is somewhat rough flour and is essential for making wadas.
Now take
Dry Corriander 4 tSpoons
Methi Seeds 2 t spoons
Saunf / Badishep 1 t spoon
And roast it slightly
Now grind to a( not rough but not too fine also ) it .Mix this powder with the flour itself properly .

Now take a flour as required
Add salt and knead it with a lukewarm water .Make a perfect dove.
Take one cloth. Wet it and just dry it but moisture should be there .Cover the dove with this cloth for half an hour.
Now take a dove and make medium sized balls Take one plastic bag or sheet
Keep a bowl with warter aside.
Now just make the sheet little wet.
Put the ball and roll it by your palm
as like a thick poori .
In kadhai add enough oil and heat it
Add the rolled wada in oil and sprinkle the hot oil on it.
This way it will become puffy
When done turn to other side. Fry it till become golden brown.
As like make rest of wade .Transfer to the tissue paper plate. Your Malwani Wade is ready to serve

Chicken Curry Malwani 
Coconut fresh grated 2 cups or as req
Garlic petals 4 / 5
Green chillies 1 / 2 or as req
Jeera half t spoon
Grinded with water to a thin consistency Then filtered .Added water in the stuff and again grinded and filtered
As like repeated once again and kept aside coconut milk.
Salt and sugar as per taste
Kokam syrup 2 t spoons or as req
Dry kokam petals soaked in warm water for an hour thin squeezed and the juice taken
Green corriander chopped little
Mix all above items with coconut milk and transfer to serving glass .
If liked add a tadaka of Jeera curry leaves and green chillies.
Your Sol Kadhi is ready to serve

Chicken Curry Malwani
It's a traditional preparation
Chicken half kg
Marinated with salt Leamon juice turmeric powder and Gg paste for 2 hours minimum
Onions 2 medium sliced
Ginger Grated 1 t spoon
Garlic petals 7 / 8
Grated Fresh coconut 1 cup
Grated dry coconut half cup
Green Corriander little
Black peeper 3 / 4
Cloves 2
Dalchini small pce
Jeera half t spoon
Now in kadhai add little oil and heat it
Add whole spices ginger garlic and saute a minute
Add onions and fry till become golden coloured.
Add fresh coconut and saute till become slight brown.
Now add grated dry coconut and saute for 2 minutes.
Transfer to other plate. When cooled add green Corriander little and grind to a paste .Keep aside.
Leamon pces few for serving with
Malwani masala 2 t spoons
Dhaniya Powder 1 t spoon
Turmeric Powder little if required
Onion chopped 2 t spoons
Bay leaf 2 pcs
Now in kadhai add little oil and heat it
Add onion chopped bay leaf and saute for a minute. . Now add chicken pcs masala powders except garam masala powder and saute for 4 / 5 minutes. Add hot water as required. Let it be cooked till reaches to a boil. Put gas on medium now Add onioncoconut paste and mix well. Wait for 4 /5 minutes. Add garam masala powder. Now put gas on sim. Wait for 2 / 3 minutes. When done remove from gas .
Transfer to a serving bowl
Garnish with green Corriander and serve hot Chicken Curry with fresh leamon pce.

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