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
Here's a simple recipe for Tandoori chicken:
Ingredients:
- 1 lb boneless chicken pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
Instructions:
- In a large bowl, mix together yogurt, lemon juice, garlic, ginger, paprika, garam masala, turmeric, cayenne pepper, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 2 hours or overnight for best results.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with foil and place the marinated chicken pieces on it.
- Bake in the oven for 20-25 minutes, or until the chicken is cooked through and slightly charred on the outside.
- Serve hot with some mint chutney and naan bread.
Enjoy your delicious Tandoori chicken!
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