KOMBDI VADE - Malvani Chicken Rassa

Kombdi vade is a very popular combo in the konkan region of Maharashtra. The dish consists of a traditional chicken rassa served with vade made from bhajani atta, I have used ready made vade atta to prepare the puris/vade.

Ingredients:

FOR VADE:

· Vade flour (readymade)

· Salt to taste

· Water for kneading

· Oil for frying

FOR MALVANI CHICKEN RASSA For marination of the chicken · Chicken - 1 kg cut into medium sized pieces · Ginger – 1 inch · Garlic cloves – 10-12 · Green chillies – 2-3 · Cumin seeds – 1 tsp · Fresh coriander leaves – 1 cup · Fresh mint leaves – ¼ cup · Lemon – 1 · Salt · Turmeric powder – 1 tsp For dry masala: · Coriander seeds – 1 tbsp · Jaiphal – small piece · Dalchini – 1 inch · Poppy seeds – 1 tsp · Saunf – 1 tsp · Cloves – 3-4 · Star anise - 1 · Black elaichi – 1 · Black pepper – 8-10 · Bedgi mirchI – 10-12 · Oil – 1 tsp` For wet masala: · Freshly grated coconut– ½ cup · Dry coconut – ¾ cup · Ginger – 1 inch · Onion – 1 · Coriander leaves – ½ cup

For rassa/gravy: · Oil – 2-3 tbsp · Curry leaves – 1 sprig · Garlic cloves – 4-5 crushed · Onions - 2 medium finely chopped · Tomatoes – 2-3 medium finely chopped · Turmeric powder - ½ tsp · Chilli powder - 1 tbsp · Garam masala – 1 tsp · Salt · Coriander leaves – finely chopped

Method:

FOR VADE:

· Take a big mixing bowl, pour the flour.

· Add salt and little warm water at a time and knead the dough.

· The consistency of the dough should be semi soft. Let the dough rest for 2 hours.

· Take a banana leaf and grease it well with oil.

· Keep the medium sized ball on the greased leaf and place the other banana leaf on the ball.

· Now take a plate and press it uniformly. Slowly remove the banana leaf.

· Using your finger make a hole in the center. (optional). You can also keep it like a puri.

· Heat up oil in a pan. When oil is enough hot, drop vada in it.

· Press the vada very lightly after adding in hot oil. This will help the vada to puff up.

· When vada puffs up and floats over oil, flip it over.

· Fry from both sides until it gets golden color from both sides.

· Take the vada out of oil and transfer it into a strainer.

· Malvani vade are already to be served with chicken rassa.

FOR MALVANI CHICKEN RASSA: · Wash the chicken well, now grind all the ingredients that is required for the marination except turmeric powder. · Now add the grounded paste and turmeric to the chicken. Marinate it for minimum 1 hour. · Dry roast all the ingredients that is mentioned for the dry masala with little oil. Once it cools down, grind it using a mixer grinder. · Fry fresh and dry coconut separately till it turns golden brown in color and aromatic. Keep it aside. Fry one onion and ginger in little oil, till onion turns golden color. Once it cools down, grind it into a fine paste by adding coriander leaves. Keep the wet masala aside. · Now take a big utensil with oil, add curry leaves and crushed garlic. Once garlic turns slightly brown add chopped onion, once it turns golden brown, add the chopped tomatoes. · Fry until oil is released, add little turmeric powder and add the grounded dry masala along with chilli powder and garam masala. Fry for 2-3 minutes. · Now add the marinated chicken pieces and let it cook in the masala. Add salt, give a good mix. Now cover the utensil with a lid. Pour little water on the lid. · After 5 minutes check for the chicken and stir it again. Pour the water that was on the lid in the utensil. · After 5-8 mins pour the wet grounded masala and give a good mix. · Cook it on medium flame for 10-12 minutes. · Garnish with freshly chopped coriander leaves. · Serve this with bhakri/ roti or vade.