Receipe - Agri Speciality
VADE
Ingredients
2 cups Vade flour
Salt to taste
1/4 tsp Turmeric powder
1 tsp Red chilli powder
Oil
To make the vade flour:
1 kg Rice
250 gms Bengal gram split (chana dal)
100 gms Black gram split (urad dal)
25 gms Coriander seeds
15 gms Cumin seeds
Method:
Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of green masala to a fine paste. Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. As they crackle, add chopped onions and cook until soft and translucent. Then add green masala paste, saute on low heat for two to three minutes. Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves. Preparation of vade: Put the vade flour in a bowl. Add salt, turmeric powder and red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.
Ghavne - Pronounced as - Ghaa- va-Nay or Ghaa-won
Ingredients
1 cup rice flour
2 cups water
salt to taste
Oil as needed
Ingredients
2 cups Vade flour
Salt to taste
1/4 tsp Turmeric powder
1 tsp Red chilli powder
Oil
To make the vade flour:
1 kg Rice
250 gms Bengal gram split (chana dal)
100 gms Black gram split (urad dal)
25 gms Coriander seeds
15 gms Cumin seeds
Method:
Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of green masala to a fine paste. Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. As they crackle, add chopped onions and cook until soft and translucent. Then add green masala paste, saute on low heat for two to three minutes. Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves. Preparation of vade: Put the vade flour in a bowl. Add salt, turmeric powder and red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.
Ghavne - Pronounced as - Ghaa- va-Nay or Ghaa-won
Ingredients
1 cup rice flour
2 cups water
salt to taste
Oil as needed
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