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Before you jump to Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The way to Do It.
When you begin your diet one of several things you will learn right away is that maintaining a food journal is very helpful. Tracking all of the food you eat can help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after tracking your food for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write every little thing down youll be able to see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
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What sort of mood are you in whenever you eat? Write it down! This can show you whether or not you use foods to solve emotional issues. It will also identify the foods you choose when you are in certain moods. Lots of us will reach naturally for processed food when we feel upset or angry and we are more likely to choose healthy options when we feel happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) selections on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to kombdi vade (chicken curry with aromat fried flatbread) recipe. To cook kombdi vade (chicken curry with aromat fried flatbread) you only need 34 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to prepare Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):
- Prepare 500 gm of Chicken.
- You need 1 1/2 cup of Chopped Onions.
- Prepare 1/4 cup of Chopped Tomato.
- Get 1 tbs of Ginger Garlic paste.
- Use 1/2 tsp of Turmeric powder.
- Prepare 1 tsp of Malvani Mutton masala.
- Provide 2 tbs of Kolhapuri Kaanda Lasun masala.
- Get 1/2 tsp of Tamarind.
- Take To Taste of Salt.
- Prepare 1/4 cup of Chopped Coriander Leaves.
- Use of For marination :.
- Prepare 1 tsp of Curds.
- You need 1 tsp of Ginger Garlic Paste.
- Prepare 1/4 tsp of Turmeric Powder.
- Take of For roasting :.
- Provide 1 of small Onion Sliced.
- Take 3/4 cup of Fresh Grated Coconut.
- Get 1 piece of (2" piece) Dry Coconut.
- Get of Whole spices to be roasted :.
- You need 2 of Dry Red Bedgi Chillies deseeded.
- Provide 2 of CLoves.
- Take 1 piece (2 inch) of Cinnamon.
- Take 2 of Black Peppercorns.
- Prepare 1 of Green Cardamom.
- Prepare 1 of Black Cardamom.
- Provide 1/2 tsp of Cumin seeds.
- Take 1 tbs of Coriander Seeds.
- Prepare of For tempering :.
- Provide 3 tbs of Oil.
- Provide 2 of Cloves.
- Take 1 piece of (2") Cinnamon.
- Provide 1 of Black Cardamom.
- You need 2 of Green Cardamom.
- Get 2 of small bay leaves.
Steps to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):
- To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces..
- Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour..
- Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside..
- Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool..
- Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent..
- Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool..
- In the meantime, roast the 2 dry coconut piece on direct flame till it blackens. This takes hardly a few minutes..
- Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required..
- Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices..
- When they splutter, add the chopped onions and saute till slightly browned..
- Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well..
- Add the chopped tomatoes and cook till mushy..
- Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes..
- Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix..
- Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked..
- Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame..
- Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency..
- Swtich off the heat and transfer the chicken rassa to a serving bowl..
- Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas and a fresh salad by the side!.
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