Maharashtrian cuisine -13

May 04, 2018
By Mary Anthony
0 Comment

#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ malvani recipe ]

#MALVANI_CHICKEN is the famous preparation of Konkan region. This authentic cuisine is combo of Konkani and Goan style food. It’s a coastal region hence they use more of dry and fresh coconut for the cooking. Today Malvani Chicken is served with, Sukka green chicken, Kombadi vade, Egg curry, Solkadhi, Chhas, Jaljira, Salad and Rice. Let’s start with journey of Konkani Delicacies….

🍗🍗MALVANI CHICKEN🍗🍗

••INGREDIENTS••

½ kg chicken washed and cleaned
½ tsp Turmeric powder
1 tbsp Ginger Garlic paste
2 sliced onions + 1 fine chopped onion
½ cup dried desiccated Coconut
¼ cup fresh Coconut grated
10-12 flakes Garlic
½ inch of Ginger
2 tbsp Malvani masala
1 tsp Red Chilli powder
1 Bay Leaf, 2 Star Anise, 1 small stick Cinnamon
Salt to taste
3-4 tbsp oil
3-4 tbsp fresh Coriander chopped

••METHOD••
Marinate the chicken with salt, turmeric powder and ginger garlic paste for at least 2 hours. For the best results, Marinate the chicken Overnight or 9-10 hours but keep the marinated chicken in the refrigerator.
Dry roast desiccated coconut on low flame until pink in colour. Remove in a plate.
Dry roast ginger, garlic for 2-3 mins. Keep it aside.
Dry roast sliced onions first 5 mins without oil then drizzle 1 tsp oil and roast until turn golden brown. Keep it aside..
Now grind roasted coconut, ginger, garlic and onions to a fine paste by adding required amount of water.
Grind the fresh coconut to a fine paste by adding water. Keep this too aside.
Heat oil in a deep pan. Add bay leaf, cinnamon, star anise and add chopped onions and saute until onions turn pink. Add chopped coriander and malvani masala and fry for few seconds.
Add marinated chicken and saute on full flame for 12-15 mins. Keep stirring.
Add onion paste and saute until oil separated.
Add fresh coconut paste and saute for 5-6 mins.
Add required amount of water for gravy (approx 2 cups). Roll boil and simmer the flame. Cover and cook for 10-12 mins or until chicken is cooked. Garnish with chopped fresh coriander and serve hot with Kombadi vade.

🍪🍪KOMBADI VADE🍪🍪

••INGREDIENTS••

1 tbsp dehusked, split black gram / urad dal
1 tbsp rice
1 cup Rice flour
⅓ cup Besan / Chickpea flour
⅓ cup Wheat flour
1 tsp Jeera
½ tsp Methi Dana / Fenugreek seeds
½ tsp whole Coriander
10-12 peppercorns
1 tsp Turmeric Powder
Salt
2 tbsp + oil for frying

••METHOD••
Soak rice and urad dal for 2-3 hours in warm water.
Grind jeera, Methi Dana, peppercorns, coriander and soaked rice and dal to a fine paste.
Remove paste in a mixing bowl. Add all flours, turmeric powder, salt and 2 tbsp of oil.
Knead a medium soft dough by adding water in batches.
Cover the dough and keep aside for half an hour.
Knead again and make small balls out of dough. Take a thick plastic sheet and apply little oil on it.
Take a small ball of the dough and flatten with the help of fingers. Make a hole in the center.
Similarly make all the vade.
Heat oil in a wok, deep fry the vade on medium flame until golden in colour. Same deep fry them all.

🍷🍷SOLKADHI🍷🍷

••INGREDIENTS••
1 full fresh Coconut grated
5-6 Kokum / Amsul
2 tsp grated Beetroot
1 flake Garlic
1 small Green chilli
Salt
½ tsp Jeera powder
2-3 cups warm water
2-3 tsp chopped coriander leaves

••METHOD••
Soak Kokum and Beetroot in ½ cup warm water for half an hour. Rub/ smash it to get extract of kokum. Strain and keep the extract aside.
Grind grated coconut, garlic and green chilli with warm water. Strain the thick coconut milk through muslin cloth.
Now add kokum extract to coconut milk. Add rest of the ingredients. Mix nicely and keep it in the refrigerator for half an hour.
Enjoy beautiful pink coloured,delicious, digestive Solkadhi with Rice.

🍛MALVANI GARAM MASALA🍛

••INGREDIENTS••
6-8 dried Red Chillies
1 tbsp Fennel seeds
1 tbsp Whole Coriander Seeds
1 tsp Peppercorns
1 tbsp Poppy Seeds
8-9 Cloves
3-4 Star Anise
3 inches Cinnamon Sticks
1 pc Javitri/Mace
½ tsp Nutmeg Powder
3 tbsp Stone Flower /Dagadful
1 tbsp Cumin Seeds
4-5 Bay Leaves
Grind all above ingredients in mixer jar. Make a fine powder. Store this MALVANI MASALA in airtight container.

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