Tuesday, January 26, 2010

Happy Republic

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.


Asha said...

To you too, enjoy.

Lovely combo, Vades look yum.

Mayuri said...

nice looking chicken !!!!!

Mayuri said...

Hey Pooja,
don't know what I did but by mistake just deleted ur comment that u posted today on my blog.
What did u write about?

Anonymous said...

Very Interesting!
Thank You!

Shanthi said...

Lovely combo and a wonderful masala