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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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Chicken Haleem Recipe

 


Chicken haleem is a popular South Asian dish made with a combination of lentils, spices, and shredded chicken. Here is a recipe for chicken haleem:


Ingredients:


  • 1 cup broken wheat


  • 1 cup boneless chicken, shredded


  • 1/2 cup chana dal (split Bengal gram)


  • 1/2 cup moong dal (split yellow lentil)


  • 1/2 cup masoor dal (split red lentil)


  • 1 onion, finely chopped


  • 2 tomatoes, finely chopped


  • 2 green chillies, finely chopped


  • 1 tablespoon ginger paste


  • 1 tablespoon garlic paste


  • 1 teaspoon cumin powder


  • 1 teaspoon coriander powder


  • 1 teaspoon red chilli powder


  • 1/2 teaspoon turmeric powder


  • 1/2 teaspoon garam masala powder


  • 2 tablespoons ghee or oil


  • Salt to taste


  • Chopped coriander leaves for garnishing


Instructions:


  1. Wash and soak the broken wheat and dals in water for about 2 hours.


  1. Drain the water and add the soaked wheat and dals to a pressure cooker with 4 cups of water and salt. Cook for about 4-5 whistles or until the wheat and dals are soft and mushy.


  1. Once the pressure has released, open the cooker and use a hand blender or a masher to blend the wheat and dals to a smooth paste.


  1. In a separate pan, heat the ghee or oil and add the chopped onions. Fry until golden brown.


  1. Add the ginger and garlic paste and fry for a few seconds.


  1. Add the chopped tomatoes and green chillies and cook until the tomatoes are soft and mushy.


  1. Add the shredded chicken, cumin powder, coriander powder, red chilli powder, turmeric powder, and garam masala powder. Mix well and cook for a few minutes.


  1. Add the blended wheat and dal mixture to the pan and mix well with the chicken and spices.


  1. Cook on low heat for about 15-20 minutes, stirring occasionally, until the haleem is thick and creamy.


  1. Serve hot, garnished with chopped coriander leaves. You can also serve with lemon wedges and sliced ginger for added flavor. Enjoy!

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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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