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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
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Butter Chicken Recipe


Butter chicken is a popular Indian dish that features tender chicken in a creamy tomato sauce. Here's a recipe you can try:

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. In a large bowl, mix together the yogurt, garam masala, cumin, paprika, salt, and pepper. Add the chicken pieces and stir to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes (or up to 24 hours).

  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, garlic, and ginger and sauté until the onion is soft and translucent.

  3. Add the marinated chicken and cook until browned on all sides, about 10 minutes.

  4. Add the crushed tomatoes and stir to combine. Reduce the heat to low and let the mixture simmer for 20-25 minutes.

  5. Add the heavy cream and stir to combine. Simmer for another 5-10 minutes, or until the sauce has thickened slightly.

  6. Stir in the chopped cilantro and serve hot with rice or naan.

Enjoy your delicious butter chicken!

 

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