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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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Mutton curry Recipe

 


Here is a recipe for a classic, restaurant-style Mutton Curry:

Ingredients:

  • 1 kg mutton, cut into medium-sized pieces
  • 4 large onions, finely chopped
  • 4 medium-sized tomatoes, pureed
  • 1 inch ginger, finely grated
  • 8 cloves of garlic, finely grated
  • 2 green chilies, sliced
  • 2 tablespoons of coriander leaves, chopped
  • 2 tablespoons of vegetable oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 cloves
  • 4 cardamom pods
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt, to taste
  • 1 cup of water

Instructions:

  1. Heat the oil in a large heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle.

  2. Add the bay leaves, cinnamon stick, cloves, and cardamom pods and sauté for a few seconds.

  3. Add the chopped onions, ginger, and garlic and cook until the onions are golden brown, around 10 minutes.

  4. Add the pureed tomatoes and sliced green chilies and cook until the oil separates from the mixture, around 10 minutes.

  5. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt, and stir well.

  6. Add the mutton pieces and cook for 5-7 minutes, stirring occasionally.

  7. Add 1 cup of water, bring the curry to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the mutton is tender and the sauce has thickened.

  8. Stir in the chopped coriander leaves and serve hot with rice or bread.

Enjoy your delicious, restaurant-style Mutton Curry!

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