Vade with Chicken Sukha - Vade with Dry Chicken gravy

Vade made with a mix grains and lentils is a speciality of the Konkan region and is a must-have item in most restaurants that serve Konkan food. The chicken gravy is spicy with a traditional masala and topped with roasted dessicated coconut gives it a rich earthy taste It is yet another treasure from my mother's kitchen.

Vade
Ingredients
1/2 kg raw rice
2 tbsp urad dal
1/4 kg chana dal
1/4 kg wheat
2 tbsp coriander seeds lightly roasted
1 1/2 tsp fenugreek seeds lightly roasted

Method
Wash the raw rice and urad dal. Drain well and spread it on a cloth in a single layer. Allow it to dry in the hot sun for about 2-3 hours. This ensures that the rice & urad dal is dry and can be ground easily. Mix the other ingredients and grind to the consistency of flour. This flour can stay for 2-3 months.

Knead the flour in water in the following proportion 2 cups of flour : 3/4 cups water. You need a firm dough so adjust the water/ flour accordingly. Add salt while kneading. Keep in a well oiled bowl covered tightly for about 3 hours. If it's winter, you have to keep it for 4-5 hours. The dough loosens up and grows slightly but do not expect an outcome like yeasted dough. You can make it ahead and keep it in the refrigerator until you are ready to fry them. Heat oil in a kadhai for frying the vades. On a rolling board, place a piece of plastic and oil it. Using well oiled hands, pinch a small piece of dough and place it on the plastic. Using tips of your fingers flatten it slightly.

You have to ensure that your finger and the piece of plastic is well-oiled to avoid the dough from sticking to either. Fry in hot oil on both the sides.

Serve with Chicken Sukha

Chicken Sukha (Chicken Dry)

Ingredients

500 gms boneless cicken
2-3 tsp Chicken Masala
2 medium sized onion sliced thin
8-10 garlic pods
2" ginger pieces
1 green chilli
1/4 cup mint leaves
2 tbsp lemon juice
1/4 cup coriander leaves
1 1/2 medium size tomato chopped finely
salt to taste
1/3 cup oil
2 tbsp roasted and ground dessicated coconut

Method
Grind the garlic, ginger, chilli, mint & coriander leaves together to a fine paste. Apply to chicken and marinate for 2-3 hours. In a large kadhai, fry the onion in oil till it browns. Add the marinated chicken and stir it till it loses it's redness. Add the tomato and chicken masala. Allow it to cook on a slow flame. Keep checking it to avoid burning. When the chicken has cooked, add the dessicated coconut and garnish with coriander leaves before serving with vade.

Chicken/ Mutton Masala
This masala is used for chicken/ mutton sukha and also for just about any chicken/ mutton gravy. It adds a lot of flavour to the dish. This is handed down recipe which we use for chicken, mutton, legumes, pulses. It is versatile and adds a nice flavour to the dish with a perfect balance of heat both from the chillies and other spices.

Ingredients
100 gm red bedgi chillies
50 gms coriander seeds
25 gms cumin seeds
10 grams anise seeds
1 tbsp black pepper
7-8 cloves
2" piece cinnamon
1 bay leave
3-4 green cardamom
a large pinch of nutmeg
1/2 black cardamom (badi elaichi)

Method
Roast each ingredient individually on a slow flame. Allow to cool and grind to a fine powder. Store it in an air-tight container. Will stay for 3-4 months.