My sweet affair with Malvani Cuisine

Updated: 2 days ago


Crave cook click - Malvani Chicken curry, Vada and Sol Kadi
Crave cook click - Malvani Chicken curry, Vada and Sol Kadi

Today, I am just not only going to share the recipe but also take you back to my childhood days when my mother use to cook this lip smacking and mouth watering Malvani recipe. A perfect start to Sunday is the smell of the alluring malvani masala when she use to mix it in chicken. My taste buds couldn't just resist the temptation till my mother use to give me a sample of gravy and chicken piece to taste. My hunger knew no boundaries after tasting it and I use to roam around kitchen only to hear her saying, "Wait I have to yet make kombdi vada." They say "Patience is bitter, but its fruit is sweet." No counts on how much vada or

chicken I ate, it always use to be tickling my taste buds for more and off-course served with motherly love. What else you need!


This recipe can be enjoyed only when we eat it hot and to make it complete, serve it with Sol kadi and tomato onion salad. Mouth watering isn't it?


So before I proceed with this recipe, let me tell you that this is a long post recipe as I am going to post how to make Kombdi vada, Chicken Malvani and Sol Kadi. A perfect lunch/dinner recipe for guest or a friends and family get together. A recipe straight from my mother's diary.


Let's start with Malvani Chicken curry first


We need to first marinate chicken:

1 kg. Chicken, cut and washed;

1 tbsp. Ginger Garlic paste;

Salt as per taste;

1 tbsp lemon juice;

1/4 cup Coriander leaves;

1/2 tsp. Red chilli powder;

1/4 Turmeric powder.


For Malvani masala: You can get the malvani masala from the local market, but my mother made this at home.


6-7 dry red chillies (Bedgi Mirchi recommended);

1/4 cumin seeds;

1/4 tsp. Mustard seeds;

1/2 tsp. Aniseed (saunf);

1 inch Cinnamon, Dalchini;

1/2 tsp. Aniseed, chakra phool;

4 cloves, laung;

10 black pepper;

1 black cardamom, Badi elaichi;

1 tsp. Sesame seeds, til;

1 tsp. poppy seeds, khus khus;

1 blade mace, javitri;

1/4 tsp. fenugreek seeds.


For Onion coconut paste:

1 sliced Onion;

1 cup grated coconut (I used dry coconut powder);


For cooking chicken:

1 Bay leaf;

3 chopped Onions;

1 tsp. Ginger Garlic paste;

1 tsp. Red Chilli powder;

1/4 tsp. Turmeric powder;

2 tsp. Corinder powder;

4 tbsp. Cooking oil;


How to cook?


Let's marinate the chicken first:

  • In a mixing bowl, add chicken, ginger garlic paste, salt, lemon juice, coriander leaves, red chilli powder and turmeric powder.

  • Mix it well and keep is it aside for 30 minutes to 1 hour.


Now, let's make Malvani masala:

  • Heat pan and dry roast red chillies till they become crisp. Set it aside in a plate.

  • In the same pan heat oil and add the remaining spices mentioned. Roast it till it releases an aromatic smell.

  • Now, grind all the ingredients in mixer. Do not add water.

Next, Onion Coconut paste:

  • In a pan add 1 tsp. of Oil and onion slices. Saute then for few seconds.

  • Add grated coconut and saute till the coconut turns golden brown in color. Let it cool down. Then grind it to a fine paste.

Making curry:

  • In a deep bottom vessel heat oil. Add bay leaf and saute for few seconds.

  • Add onions and saute till translucent.

  • Add ginger garlic paste and cook till the raw smell leaves.

  • Add red chilli powder, turmeric powder and coriander powder. Saute it.

  • Add marinated chicken pieces and mix it well.

  • Add malvani masala powder and mix it well. Cover it and let it cook for about 5-10 minutes. Keep stirring in between.

  • When the oil starts to separate from the chicken and the spices add coconut onion paste. Mix it well and let it cook for about 2 minutes.

  • Add water as per consistency and add salt. Mix it well and cook for 10-20 minutes or till the chicken gets tender.

  • The Malvani chicken is ready.

 

Before we start making komdi vada let's make Sol Kadi first. This drink is basically good to digest chicken and it's one of the most popular drink in Goa and Konkan areas. I prefer to

add little ajwain in the kadi.So let's start


Preparation time:30 minutes

Cooking time: 15 minutes


Ingredients:

12 Kokum;

1 cup grated Coconut;

1 Green chilli;

2 Garlic cloves;

Coriander a few;

1/2 tsp. Cumin powder;

Salt as per taste;

1/2 tsp. Ajwain seeds (optional).



How to prepare?

  • Firstly, soak kokum in 1/2 cup of warm water for about 30-45 minutes.

  • Squeeze the kokum and extract juices. Drain the kokum and keep the warm water with extract in it.

  • In mixer, smash together, green chilli, cumin seeds, garlic cloves, coriander leaves, ajwain seeds and salt. Grind them well till they come together.Set it aside in a bowl.

  • In mixer, blend together grated coconut and add water enough to make a smooth paste. Strain the paste and through a fine sieve extract coconut milk. Repeat the process twice or

  • thrice.

  • Now add the extracted milk, kokum juice in the garlic and chilli paste bowl and stir it well.

  • Taste it and add salt as required.

  • Add chopped coriander to garnish and serve chilled.

 

And now finally my favorite part, Kombdi Vada. Are you ready?


Preparation time: 10 minutes

Cooking time: 15 minutes


Ingredients:

1 cup Rice flour;

1/2 cup Wheat flour;

1/2 cup Jawar flour;

1/2 tsp. Methi powder;

1/2 tsp. Cumin powder;

1/4 tsp. Turmeric powder;

Salt as per taste;

3/4 cup warm water;

Oil for frying.


How to prepare?

  • In a dish add rice flour, wheat flour, jawar flour, methi powder, cumin powder, turmeric powder and salt. Mix it well.

  • Add little warm water and knead the dough. Keep in mind the consistency of dough should be semi-soft.

  • Take an aluminium foil and grease it with oil. My mother uses platic bag.

  • Take a medium sized ball from the dough. Making it niceand smooth roll vada on foil with hand.

  • Heat oil in a pan. When the oil is hot enough drop the vada in it.

  • Press vada a little immediately after adding it. This will help vada puff up.

  • When vada floats, flip it over.

  • Fry both the sides till it becomes golden brown.

  • Serve it with hot malvani chicken curry.

 

Tried this recipe?

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