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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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Cashew chicken fry Recipe

 


Here's a recipe for Cashew Chicken Fry in restaurant style:

Ingredients:

  • 500g boneless chicken, cut into small pieces
  • 1/2 cup cashew nuts, chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornflour
  • 1 tsp black pepper powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
  • Oil for frying

For the marinade:

  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 1/2 tsp black pepper powder

For the sauce:

  • 2 tbsp oil
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 1/2 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornflour
  • Salt to taste

Instructions:

  1. In a bowl, whisk together the egg, soy sauce, cornflour and black pepper powder for the marinade. Add the chicken pieces and mix well to coat the chicken. Let it marinate for 30 minutes.

  2. In another bowl, mix together the chopped cashew nuts, soy sauce, oyster sauce, cornflour, black pepper powder, ginger paste, garlic paste, and salt to taste. Set aside.

  3. Heat oil in a wok or frying pan over high heat. Add the marinated chicken pieces and fry until golden brown and cooked through. Remove the chicken from the pan and set aside.

  4. In the same pan, heat 2 tablespoons of oil. Add the sliced onions and capsicum and stir-fry for 2-3 minutes.

  5. In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, cornflour and salt. Add this mixture to the pan with the onions and capsicum. Cook for a few minutes until the sauce thickens.

  6. Add the fried chicken to the pan and toss well to coat with the sauce. Cook for 2-3 minutes until the chicken is well coated and the sauce has thickened.

  7. Finally, add the cashew nut mixture and toss everything together for a minute or two until the cashew nuts are slightly toasted and the chicken is well coated in the sauce.

  8. Serve hot with steamed rice or noodles.

Enjoy your delicious Cashew Chicken Fry in restaurant style!



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