Country Chicken / Varadi Komdi

Name: Country Chicken / Varadi Komdi
Prep time: 10 min
Cook time: 1 h
Ingredients: 500 gm Chicken; 1 tbsp red chilly powder; 1/4 tsp turmeric; 1 tbsp coriander powder; 2-3 slices of onion (Kept aside from masala 1); 1/2 cup oil; 1 tbsp salt; 2 cups of water; 3 tbsp chopped coriander leaves; Masala 1; 1 big onion sliced (keep 2 - 3 slices separate); 1tsp oil; 5 cloves of garlic; 2 inch ginger; 1 green chilly; 4 -5 sprigs of coriander leaves; Whole garam masala ( 8 pepper corns, 2 cloves, 1"inch cinnamon, 1 black cardamom); Masala 2; 1/2 tbsp dry coconut powder; 1/4 tsp poppy seeds or 3-4 cashew nuts

March 27, 2013July 4, 2017 ~ Huma ~ 10 Comments

Varadi Komdi aka Country Chicken is one of the well known dishes from vidharbha region of Maharashtra. Komdi means Chicken in marathi.

Varadi cuisine belongs to the region of Maharashtra. Located in the interior of Maharashtra and away from the coastline this region is known as Vidarbh. This region has its own cultural and historical background distinct from rest of Maharashtra.
Varadi cuisine is a more on a spicier side. The dishes prepared here are more exotic and spicy than that of their coastal and southern counterparts.They mainly use besan-gram flour and ground peanuts. Powdered coconut is used more in their dishes instead of fresh coconut.Chicken and mutton are popular in this region as seafood is not easily available. Commonly used spices are black pepper, dry coriander, bay leaves, cardamom, cinnamon and cloves. Each house has different type of masalas. Kala (Black) masala, Thanda (Cold) masala. These masalas are used in various vegetables, meat & poultry and seafood to spike up the recipe.

I was introduced to this regions dishes after my marriage Initially I had a tough time adjusting to the Chilly factor. It gave me creeps. And still does. I got this recipe from my ma in law. She is a great cook. The use of Chilly powder is too much but again you can adjust it according to your taste. I have. Love the flavor and the way it is prepared. Completely different & delicious.

This recipe serves 3 -4 people

Ingredients
500 gm Chicken
1 tbsp red chilly powder
1/4 tsp turmeric
1 tbsp coriander powder
2-3 slices of onion (Kept aside from masala 1)
1/2 cup oil
1 tbsp salt
2 cups of water
3 tbsp chopped coriander leaves

Masala 1
1 big onion sliced (keep 2 – 3 slices separate)
1tsp oil
5 cloves of garlic
2 inch ginger
1 green chilly
4 -5 sprigs of coriander leaves
Whole garam masala ( 8 pepper corns, 2 cloves, 1″inch cinnamon, 1 black cardamom)

Masala 2
1/2 tbsp dry coconut powder
1/4 tsp poppy seeds or 3-4 cashew nuts

METHOD:

FOR MASALA 2:
Dry roast poppy seed & coconut powder & grind to paste with little water

STEPS TO PREPARE VARADI KOMDI:

METHOD:

Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
Add in Chicken pcs.
Stir the chicken till all the masala is coated on it and oil has started leaving the sides
At this stage add in Masala 2. Stir.
Now add coriander leaves & water.
Cover & cook till chicken is tender.
Keep the gravy thickness according to your taste.
Serve with rice or roti.

Huma Kalim

Serves 3 to 4

Country Chicken / Varadi Komdi

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

500 gm Chicken
1 tbsp red chilly powder
1/4 tsp turmeric
1 tbsp coriander powder
2-3 slices of onion (Kept aside from masala 1)
1/2 cup oil
1 tbsp salt
2 cups of water
3 tbsp chopped coriander leaves
Masala 1
1 big onion sliced (keep 2 - 3 slices separate)
1tsp oil
5 cloves of garlic
2 inch ginger
1 green chilly
4 -5 sprigs of coriander leaves
Whole garam masala ( 8 pepper corns, 2 cloves, 1"inch cinnamon, 1 black cardamom)
Masala 2
1/2 tbsp dry coconut powder
1/4 tsp poppy seeds or 3-4 cashew nuts

Instructions

Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
Add in Chicken pcs.
Stir the chicken till all the masala is coated on it and oil has started leaving the sides
At this stage add in Masala 2. Stir.
Now add coriander leaves & water.
Cover & cook till chicken is tender.
Keep the gravy thickness according to your taste.
Serve with rice or roti.

https://www.ghezaeshiriin.com/2013/03/country-chicken-varadi-komdi/

Chicken Korma 2

February 24, 2013 ~ Huma ~ 7 Comments

Cooking with same ingredients with different technique changes the taste of entire dish.

Pictorial Demo:

Recipe Serves 3

Ingredients:

For the Marination
Chicken 450gm + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt
1 tbsp oil

For the gravy:
1/2 cup onion paste (2 onions)
1/4 cup oil
Whole garam masala
2 tbsp ginger garlic paste
1 1/2 tbsp curd
1 glass water + 1/2 cup water

DRY MASALAS:
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder

Dry Roast below separately & Ground to paste with 1/3 cup of water
2 tbsp peanuts
2 tbsp coconut powder
1 /2 tbsp seasame seeds

NOTE* We need heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month.

4-5 tbsp chopped coriander, 3 green chillies

Method:

Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with 10 minutes
Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
Heat oil in a deep vessel. Add in whole garam masala
When it crackles, add in onion paste. Fry till translucent.
Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
Add in all the dry masalas & stir few times.
Put the vessel off the flame & add in whipped curd. Stir well.
Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
Fry using 1/2 cup water till oil separates. This process is called Bhunna.
Add in chopped coriander, slice green chillies.
Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency.
Serve hot with Roti, Rice or Khubz.

QUAIL KORMA

November 20, 2012March 16, 2016 ~ Huma ~ 2 Comments

This is winter food. But here in Dubai quails are available all the year. So whenever I get fresh quails. It is a must have.This is best eaten with Bajra ki roti.

Marinate the QUAIL(batair) with the following ingredients for half hour.

QUAIL 6nos (Skinned & cut into 4 pcs) + 1cup curd + 1tsp tumeric powder + 2 tbsp red chilly powder + 1tbsp coriander powder + 1tbsp salt (according to your taste)

Other Ingredients:
Oil – 1cup oil
whole garam masala (2cloves + 1/2inch cinnamon + 4 black pepper + 1 big black cardamon)
Powdered garam masala 1/2tsp
powdered black pepper 1/2 tsp
ginger garlic paste 4 tbsp.
Onion paste 2 medium size (Make a paste of onion by grinding it with water)
Coriander leaves
green chillies 4nos

Method:-

Heat oil in a pan. When hot add the whole garam masala.
When it crackles , add ginger garlic paste.Fry this in oil (one minute) till the smell of the ginger garlic paste is less.
Now add onion paste to it. Add powdered garam masala and black pepper. Fry for 2 minutes.
Add the marinated Quails. Fry on High flame for 2 minutes.
Now take one cup of water and add to the above.
Add chopped coriander leave and 2 green chilly.
Cover & cook on low heat.
When the quail becomes tender add the remaining coriander leaves and green chilly. Cook on high flame for desired consistency.
Serve with bajra roti or plain roti.

NOTE:- QUAIL TAKE LONGER TIME TO COOK. THIS PREPARATION TAKES NEARLY AN HOUR.

Spicy Masoor Dal/Red Lentils cooked in spicy gravy

September 16, 2012 ~ Huma ~ Leave a comment

Assemble together the following ingredients to prepare this yummy Dal. The spice can be varied according to your taste.Quick to prepare and tastes delicious.

This recipe serves 3-4 people.

1 cup red lentil/Masoor Dal (soaked for 30 min)

1 medium size onion

1 small size tomato

1tsp of ginger & garlic paste

1/2 tsp red chilly powder (can be adjusted to your taste)

2 pinches of turmeric powder

Salt to taste

1 green chilly

2 tbsp chopped green coriander

3 tbsp oil

1/2 cup water

Heat oil in a deep pan. When hot add in chopped onion.Add in ginger garlic paste when onion starts browning. At this stage stir continuously or else the masala will start sticking the bottom.
Now add red chilly powder, turmeric & salt. Give it a stir .
Then add chopped tomatoes.
When tomatoes become mushy, add the red lentil/masoor dal, chopped coriander leaves and green chilly. Fry a a few sec. Now add 1/2 cup of water.Cook on a medium flame till dal is cooked but not mushy.This takes approximately 6-7 minutes. Ready to serve.

Garnish with chopped coriander & serve with onions & Paratha or Naan .