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indian savoury doughnut a South Indian breakfast
Medu vada is a urad dal based fried snack, a delightful dish from the South Indian cuisine. For preparing this dish. the urad dal is soaked, ground together with spices and deep fried until golden brown. It is served with coconut chutney.
1 bunch Coriander leaves
1 tsp cumin seed
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal
1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour#vahchef
Chicken korma recipe, Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry. Murg korma is a very comfort food and always a safe bet over any other non vegetarian dishes
Chicken 500 Grams
Almonds 10 Grams
Cashew nuts 20 Grams
Melon seeds 20 Grams
Poppy seeds 10 Grams
Oil 2 Tablespoons
Cumin seeds 1/4 Teaspoons
Whole garam masala (each) 2 Numbers
Green chilly 2 Numbers
Ginger garlic paste 1 Teaspoons
Tomato puree 1/2 Cup
Cumin powder 1/2 Teaspoons
Coriander powder 1 Teaspoons
Turmeric 1 Pinch
Chilly powder 1 Teaspoons
Garam masala powde 1/2 Teaspoons
Crush pepper 1/2 Teaspoons
1. Boil almonds(without skin), melon seeds, cashew nuts and poppy seeds in hot water for 15 min. 2. Once it is boiled take it in a blender with fried onions and blend into a fine paste. 3. In hot oil add bay leaf, cloves, cardamom and cinnamon. When it sizzles add cumin seeds, ginger garlic paste, tomato puree, blended paste, coriander powder, cumin powder, turmeric, red chilly powder, salt and mix it well. 4. Once it starts boiling add curd and let it cook for 10 min with a lid on it. 5. Then add chicken pieces, some water and cook it for 20-25 min. 6. Once it’s cooked oil starts floating on top and when the gravy becomes thick add chopped coriander leaves. 7. Also add mint leaves and mix thoroughly. 8. Switch off and serve hot with roti, naan or chapati.
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