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 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: 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. 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. 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. Add the marinated chicken to the pan and cook for 8-10 minutes, or until the chicken is cooke