Happy Rebulic Day !!Today is republic day of India. It’s been 60 years since we have been Republic. It’s a holiday here so I wanted to cook a special meal today. I looked through all the recipes books that I have & I finally settled for a very special menu. Chicken kolhapuri & vade. Famously called kombi vade. I didn’t serve the vade With conventional chicken recipe. We both are very fond of Kolhapuri cuisine. So this was just perfect. I had it all planned that we would eat breakfast in front of TV watching R-Day parade & sipping garam chai. Then move on to lunch preparation. However thing didn’t go as planned ( as usual). Was glad though that i could watch the R-Day parade though. It was so nice watching the defense personnel get the awards etc.
Anyways, finally I Got started & ended up with lotsa work in very little time.
This recipe calls for well marinated chicken. You have to marinate it atleast for 1.5 hrs. If can marinate & leave in refrigerator overnight; you will get immensely flavorful chicken. The flavors will linger over your taste buds for a long long time. Popular belief is generally that Kolhapuri food id very Spicy, hot & pungent in taste but friends authentic kolhapuri is far from this. It is full of various wonderful spices but it isn’t the hot chili like taste Which you cannot savor & enjoy. I have this friend from work, she always says kolhapuri food is not cooked authentically hence people cannot enjoy it thinking is spicy & hot. She made me realize this when I had gone to her house in Kolhapur. The food was extremely tasty & wonderfully flavored but not very
hot. It was just the right amount. So when I started this I remembered that & avoided using extra chili powder. The key to this is marinated chicken & "kolhapuri Kanda Lasun" masala. I got a readymade masala. Soon I will be trying to make it at home also. For now its the chicken recipe.
1 Lb chicken
1 bunch cilantro
1 " ginger
2 tbl spn kanda lasun masala
1 t spn khas khas / poppy seeds
1 t spn til / sesame seeds
3 green chilies
3 tbl spn dry coconut
4 tbl spn fresh coconut
4 large onions finely chopped
1 t spn turmeric powder
4 tbl spn refined oil.
1 cup hot water
1 t spn garam masala.
salt was per taste
1/2 lemon juice
1/2 cup coriander leaves
paste 1 : Grind together cilantro + green chilies + ginger. Apply this to cleanly washed chicken.
Paste 2 : Dry roast Til + khas khas. Grind to paste. Keep aside.
Paste 3 : Heat oil, add dry coconut. 1 cut onion. Fry till it is nice golden brown. Blend together to a fine paste.
Paste 4: Fry fresh coconut till dark brown. keep aside. Fry onion ( 3 onions) till brown. blend this together along with kanda lasun masala.
Heat oil. Add turmeric powder + onions. Fry till done. Add chicken & water till almost done. Add garam masala. Add Paste 2. cook for 2 mines. Add paste 3 + paste 4. Add salt. Add water depending on the consistency of the gravy. If you like thick then add less water, add 1/2 of finely chopped cilantro leaves.
Cook till chicken is done.
Serve with hot vade.
Finger licking food.
Try this & let me know if you like it. If you have your variations then I will be happy to try those.
Stay tuned for Vade recipe...Its coming up next.