VADE
Ingredients
2 cups Vade flour
Salt to taste
1/4 tsp Turmeric powder
1 tsp Red chilli powder
Oil
To make the vade flour:
1 kg Rice
250 gms Bengal gram split (chana
dal)
100 gms Black gram split (urad
dal)
25 gms Coriander seeds
15 gms Cumin seeds
Method:
Apply salt and ginger garlic
paste to the chicken pieces
and leave aside for half an
hour. Grind scraped coconut
with a quarter cup of warm
water and extract half a cup
of thick milk. Grind together
the ingredients of green
masala to a fine paste. Heat
oil in a pan; add cinnamon,
black cardamoms,
green cardamoms, bay leaf,
cloves and cumin seeds. As
they crackle, add chopped
onions and cook until soft
and translucent. Then add
green masala paste, saute on
low heat for two to three
minutes. Add chicken pieces
and further cook for two to
three minutes. Add half a cup
of water, adjust salt and cook
until chicken is done. Finally
add coconut milk and garam
masala powder. Mix well.
Garnish with chopped coriander
leaves. Preparation of vade: Put
the vade flour in a bowl. Add
salt, turmeric powder and red
chilli powder and mix well.
Make a well in the centre and
pour two tablespoons of oil
into it. Slowly mix in
the flour. Add enough warm
water and knead into a firm
dough. Make marble sized
balls. Take a piece of banana
leaf and lightly grease it.
Place the dough ball over it
and lightly press and spread
with the fingertips to a puri.
If you do not have a banana
leaf, grease your palms
generously and spread the
dough on your palms to form a
puri. Heat sufficient oil in a
kadai and deep-fry the vade on
medium heat till golden. Drain
and serve hot with chicken
curry.
Ghavne - Pronounced as - Ghaa- va-Nay or Ghaa-won
Ingredients
1 cup rice flour
2 cups water
salt to taste
Oil as needed
Method
1. Whisk rice flour, salt and water till no lumps remain.
2. Heat a tawa/griddle/pan.
3. When it is hot, pour a ladleful of the batter, and tilt the pan from all the sides to spread the batter.
4. Immediately, you will notice the holes to the dosa. Cover. Let it cook. Add oil as needed.
5. Flip & cook on the other side.
Notes -
1. Instead of water, coconut milk or fresh coconut water can be substituted.
2. Make sure they are cooked from both sides but should be soft and not crunchy.
3. Brown rice flour can be substituted.
4. Ghavnes are also served with Coconut milk + Jaggery mixture.
5. You may not need oil or may need very little oil if using nonstick pan.
Daal Mundi (Goat Mutton)
Integrants:-1 skull pieces of goat(Mundi),1/4 kg Mutton,1/4 kg Chanadal,Garam masala,Edible Oil,Chilly powder,squash Garlik,Salt,Mirchi kothimbir Kadipatta(Hirwa masala) etc..
Procedure:- First wash the pieces of skull and mutton.Mutton is generally added in this dish because there are lot of bone piece in the skull.Put chanadal for around half an hour in water,So that it will cook early.Add edible oil in a big steel pot.When it get enough temperature Add squash garlik,Garam masala and chilly powder to it.This is called a "Perfect fodni".Then add pieces of skull and mutton in to it.And also add wet chanadal.Put some dish on the pot for 5 minutes so that vapour pressure will react.Then add some water to it and again put dish for 10 minutes on the pot.Apply this procedure for 3-4 times.Then add fine "hirwa masala"in to it.Add salt as per required and again boil it for sometime untill you get some slightly thick curry..Now your dish is ready to eat.It will take around 1 hour to prepare this dish.This dish is generally eat with a "Bhakri".
The taste secreat of this dish is the "Brain" of a goat.When it get mix with fine particle in the curry,then only the taste of the dish is superb.Chanadal help to make the curry thick."Tongue" of a got gives a ultimate taste.The people who likes to eat spicy food prefer this dish.This dish is common in the rural area of Thane district.Infact marriage ceremony was not get completed without this dish
