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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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Hyderabadi Chicken Mandi Recipe


 

Here's a recipe for Hyderabadi Chicken Mandi:

Ingredients:

  • 1 lb chicken pieces
  • 2 cups Basmati rice
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 3 tablespoons ghee or oil
  • 4 cups water

For the Mandi Masala:

  • 1 tablespoon black pepper
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf

Instructions:

  1. Wash the rice and soak it in water for 30 minutes. Drain and keep aside.
  2. In a pan, roast all the ingredients for the Mandi masala until fragrant. Grind the spices into a fine powder and set aside.
  3. In a large pot, heat the ghee or oil and fry the onions until golden brown.
  4. Add the ginger and garlic paste and sauté for a minute.
  5. Add the chopped tomatoes and cook until soft.
  6. Add the chicken pieces and cook for 5-7 minutes.
  7. Add the cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for another 5 minutes.
  8. Add 4 cups of water and bring it to a boil. Reduce the heat and let it simmer for 10-12 minutes until the chicken is cooked.
  9. Remove the chicken pieces and keep them aside.
  10. In the same pot, add the soaked rice, 2 tablespoons of the Mandi masala powder, and 4 cups of the chicken stock. Mix well and bring it to a boil.
  11. Cover the pot and cook on low heat for 15-20 minutes or until the rice is cooked.
  12. Serve the rice with the chicken pieces on top and garnish with fried onions and chopped cilantro.

Enjoy your delicious Hyderabadi Chicken Mandi!

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