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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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Apollo chicken Recipe


 

Here's a recipe for Apollo Chicken in restaurant style:


Ingredients:


  • 500g boneless chicken, cut into bite-sized pieces

  • 1 tbsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp garam masala powder

  • 2 tbsp yogurt

  • Salt, to taste

  • 1/4 cup vegetable oil

  • 1 onion, finely chopped

  • 1 green chili, finely chopped

  • 1/4 cup tomato puree

  • 2 tbsp chopped coriander leaves

  • 1 lemon, cut into wedges


Instructions:


  1. In a large bowl, mix together the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, yogurt, and salt.

  2. Add the chicken pieces to the bowl and mix well to coat them evenly with the spice mixture. Marinate the chicken for at least 30 minutes.

  3. Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onions and green chili and sauté until the onions turn golden brown.

  4. Add the marinated chicken to the pan and cook for 8-10 minutes, or until the chicken is cooked through and tender.

  5. Add the tomato puree to the pan and mix well. Cook for 2-3 minutes, or until the puree is heated through.

  6. Garnish with chopped coriander leaves and serve hot with lemon wedges on the side.


Notes:


  • You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chili.

  • You can also add more or less tomato puree depending on how saucy you want the dish to be.

  • Apollo Chicken is traditionally served with Indian flatbreads like naan or roti, but it also goes well with rice.



Enjoy your delicious Apollo Chicken in restaurant style!


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