टम्म फुगलेला कोंबडी वडा व चमचमीत चिकन रस्सा आणि वड्यासाठीचा मसाला | Kombadi Vada and Chicken Rassa

मधुराज् रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
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कोंबडी वडा आणि चिकन रस्सा बनवण्यासाठी लागणारे साहित्य
चिकन रस्सा
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• कोथिंबीर
• १ चमचा पंढरपुरी डाळं / डाळवं (ऐच्छिक)
• जरुरीनुसार पाणी
• २ मोठे चमचे तेल
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• दालचिनीचा तुकडा
• ३~४ लवंगा
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• बारीक चिरलेला कांदा
• २ चमचे मालवणी मसाला
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कोंबडी वडे
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• ३ चमचे उडदाची डाळ
• १ १/२ कप तांदळाचं पीठ
• १/४ कप गव्हाचं पीठ
• २ चमचे बेसन
• हळद
• चवीनुसार मीठ
• २ चमचे गरम तेल
• जरुरीनुसार कोमटसर पाणी
• तळण्यासाठी तेल

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Ingredients:
Chicken Rassa
• 500 gm Chicken
• Ginger-Garlic paste
• Salt to taste
• Turmeric powder
•1/2 Lemon juice
• Fresh Coconut
• 4~5 Garlic cloves
• Coriander leaves
• 1 tsp roasted Chana dal (Optional)
• Water as needed
• 2 tbsp Oil
• 1 Star anise
• Cinnamon stick
• 3~4 Cloves
• 3~4 Black peppercorns
• Finely chopped Onion
• 2 tsp Malvani masala
• 2 tsp Red chili powder
• Water as needed
• Salt to taste
Kombdi Vade
• 1 tbsp Coriander seeds
• 1/2 tsp Fennel seeds
• 5~6 Black peppercorns
• 1/4 tsp Fenugreek seeds
• 3 tsp Urad dal
• 1 1/2 cup Rice flour
• 1/4 cup Wheat flour
• 2 tsp Besan
• Turmeric powder
• Salt to taste
• 2 tsp hot Oil
• Warm Water as needed
• Oil for frying

Method:
• Wash chicken really good and add ginger-garlic paste, salt, turmeric powder and lemon juice.
• Mix everything well together and marinate it for at least an hour.
• Blend fresh coconut, garlic, coriander leaves, roasted chana dal well together in mixer.
• Add water and blend it into smooth paste. Vatan or masala is ready.
• You can use grated dry coconut in place of fresh coconut.
• Adding roasted chana dal is optional. You can skip it if you don’t want.
• Heat up oil in a pan and add star anise, cinnamon stick, cloves and black peppercorns.
• Add onion and fry until it gets nice golden color.
• Add the blended masala and fry together for about 2-3 minutes.
• Add malvani masala, red chili powder and mix well.
• You can use kala masala or kanda lasun masala or any other masala that you use regularly in
your cooking.
• Add marinated chicken and mix well.
• Add water and mix well.
• Cover and cook on medium heat for about 20 minutes until chicken is cooked well.
• You can follow the same process using cooker.
• Add salt and mix well.
• Simmer rassa on medium heat for just about 2-3 minutes and chicken rassa is ready.
Kombdi Vade
• For making masala for vade dry roast coriander seeds, fennel seeds, black peppercorns for just
about a minute and turn off the gas.
• Add fenugreek seeds and mix well.
• Blend it together into powder in mixer and masala for vade is ready.
• Wash urad dal really good and soak it in enough water for about 4 hours.
• Blend the soaked dal into fine paste in mixer.
• Mix rice flour, wheat flour, besan, turmeric powder, 1 tsp Vada masala, salt well together in a dish
and add hot oil.
• Mix everything well together and add the blended urad dal and mix well.
• Add a little water at a time and knead semisoft dough.
• Take a small portion from the dough and make it smooth and even.
• Pat it into vada with hand.
• You can use butter paper or plastic sheet or grease a rolling board with oil and use it for making
vade.
• Heat up oil on medium heat and drop vade into it.
• Press it a little and when vada is fried well from lower side, flip it over.
• When other side is also fried well take it out, drain excess oil and transfer it on a wire rack.
Kombdi vade are ready.
• Serve chicken rassa with kombdi vade.