Difference between revisions of "Kombdi Vade"

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{{recipesummary|Chicken recipes|4|30 minutes|2|Image=[[Image:Chickenmalvani.jpg|235px|Malvani Kombdi Vade]]}}
 
{{recipesummary|Chicken recipes|4|30 minutes|2|Image=[[Image:Chickenmalvani.jpg|235px|Malvani Kombdi Vade]]}}
{{recipe}} | [[Cookbook:Meat_Recipes|Meat recipes]]
 
  
'''Kombdi Vade''' is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani [[Cookbook:Chicken|chicken]] curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).
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'''Kombdi Vade''' is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani [[Chicken|chicken]] curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).
  
 
==Ingredients==
 
==Ingredients==
*800 [[Cookbook:g|g]] (1.8 [[Cookbook:Pound|lb]]) or 8 medium sized pieces of [[Cookbook:Chicken|chicken]]
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*800 [[g|g]] (1.8 [[Pound|lb]]) or 8 medium sized pieces of [[Chicken|chicken]]
*1 [[Cookbook:Coconut|coconut]] grated
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*1 [[Coconut|coconut]] grated
*4 [[Cookbook:Onion|onions]] chopped
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*4 [[Onion|onions]] chopped
*1 [[Cookbook:Teaspoon|tsp]] [[Cookbook:chilli|Chilli Powder]]
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*1 [[Teaspoon|tsp]] [[chilli|Chilli Powder]]
*1/2 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Turmeric|turmeric]]
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*1/2 [[Teaspoon|tsp]] [[Turmeric|turmeric]]
*2 [[Cookbook:Teaspoon|tsps]] [[Cookbook:Garam Masala|garam masala]]
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*2 [[Teaspoon|tsps]] [[Garam Masala|garam masala]]
*2 [[Cookbook:Teaspoon|tsps]] Malvani Special Masala
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*2 [[Teaspoon|tsps]] Malvani Special Masala
*8 [[Cookbook:Green chilly|green chillies]] chopped
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*8 [[Green chilly|green chillies]] chopped
*2 [[Cookbook:Tablespoon|tbs]] [[Cookbook:Ginger|ginger]] paste
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*2 [[Tablespoon|tbs]] [[Ginger|ginger]] paste
*2 [[Cookbook:Tablespoon|tbs]] [[Cookbook:Garlic|garlic]] paste
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*2 [[Tablespoon|tbs]] [[Garlic|garlic]] paste
*2 [[Cookbook:Tablespoon|tbs]] oil
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*2 [[Tablespoon|tbs]] oil
*[[Cookbook:Salt|salt]] to taste
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*[[Salt|salt]] to taste
 
*finely chopped coriander leaves for garnishing
 
*finely chopped coriander leaves for garnishing
  
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If it is difficult to obtain fresh coconut, it can be replaced by dessicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.
 
If it is difficult to obtain fresh coconut, it can be replaced by dessicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.
  
==Links==
 
{{wikipedia|Kombdi Vade}}
 
{{wikipedia|Malvani cuisine}}
 
  
[[Category:Indian recipes|{{PAGENAME}}]]
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[[Category:Meat recipes|{{PAGENAME}}]]
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[[Category:Indian cuisine]]
[[Category:Coconut recipes|{{PAGENAME}}]]
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[[Category:Meat Recipes|{{PAGENAME}}]]
[[Category:Chicken recipes|{{PAGENAME}}]]
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[[Category:Coconut Recipes|{{PAGENAME}}]]
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[[Category:Chicken Recipes|{{PAGENAME}}]]

Latest revision as of 20:58, 19 December 2013

Kombdi Vade
Malvani Kombdi Vade
Category: Chicken recipes
Servings: 4
Time: 30 minutes
Difficulty: Easy


Kombdi Vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).

Ingredients

Procedure

  1. Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.
  2. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
  3. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.
  4. Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or till they are light brown in color.
  5. Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.
  6. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.
  7. Garnish with finely chopped coriander leaves.

Notes, tips and variations

If it is difficult to obtain fresh coconut, it can be replaced by dessicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.