Dahi Wali Chutney for Sabu Dana Wada

Dahi wali Chutney for Sabu Dana Wada

we tried very yummy and different types of chutneys with snacks. But my favourite chutney for my favourite snack Sabu dana wada is Dahi wali chutneys. lets start making it.

Ingredients : 

Dahi ( curd, yogurt ) - 1 tin
Water - 1 cup or as required
Salt -  1/4 tsp or as required
Sugar - pinch off
Green chilly paste - 1 tsp or as per taste
Soaked sabu dana or sago - 2 tbsp

Note : soaked the sabu dana or sago for 5 hr before making .

For Tadka : 
Oil - 1 tbsp
Curry leaves - handfull
Zeera ( cumin seed) 1/2 tsp
Rai ( black mustard seed ) - 1/2 tsp

 How to make :

1.Mix the soaked sabu dana and water in pan then boil it for 2 min on medium heat. Add water if required don't make chutney so thick.

2. After boiling switch off the flame take out it in bowl let it cool down completely .

3.now add the curd, sugar, salt in it mix very well till suger is dissolve .

4. Now make tadka, heat the oil in tadka pan add mustard seed first, when it start crackling add cumin seed then add curry leaves. If you forgot to add green chilly paste in boiling process you can add add it in tadka step but in end.

5. Now add the tadka in  bowl  mix all very well you can also add chopped  coriander leaves in it but it is totally optinal.

6. Our chutney is ready to serve with sabu dana wada.

Instant Paniyaram ( Phaddu )

Instant Paniyaram ( Phaddu ) 

Paniyaram ( Phaddu ) is a South Indian dish specially made with urad daal and rice it takes some time. But today I want to share how to make phaddu instantly with semolina and curd. So let's start make step by step with pic .

Prep time : 30 min 

Cooking time : 5 to 7 min

Total time : 35 to 37 min

Serving for : 4 to 5  

Ingredients : 

Semolina ( Rava ) - 1 cup 

Curd, yogurt ( Dahi) - 1 cup 

Salt - 1 tsp or as per taste 

Baking soda - 1/2 tsp 

Water - as required 

1 Onion, 1 green chilly,  few coriander leaves - Chopped

Oil - few drops 

How to make : 

1. Add 1 cup semolina and curd in bowl 

2. Add chopped vegetables and salt in it.

3. Add water as required in it. Mix well make soft batter like idli batter.

4. Now add baking soda in it mix well close lid and keep aside for 20 min.

5. After 20 min mix well the batter once again.  Add few drops of oil in the phaddu mould. 

6. Now add spn of batter in mould close the lid and cook for 3 min or till its done on low flame. 

7. After 3 min check out its done or not. After that turn it and cook from other side for 2 min. 

8. Phaddu is ready serve it with chutney. 

Belgavi Kunda

Belgavi Kunda 

Kunda is very yummy and mouth watering sweet from belgaum (Karnataka) . Made with Milk, curd, suger and cardomom pwdr. This dessert is very rich in taste, and my all tym favourite dessert. so let's start making. 

Prep time : 5 min 

Cooking time : 20 min 

Total time : 25 min 

Serving for 2 to 3 

Ingredients :

Milk - 1 & 1/2  litr

Sugar - 1/ 2 cup 

Suger for caramel - 1/2 cup 

Curd - 1 cup 

Cardomom pwdr - 1 tsp 

Dry fruits for garnishing (  optional ) - 1tsp

How to make :

 1. Boil milk, then cook it till half in quantity. 

2. Add 1/2 cup suger mix well till suger dissolve.

3.Now add curd and stir continuesly till milk is curdled. 

   stir continuesly till curdled water is dissolve from milk.

4. Now make the caramel from other 1/2 cup suger, add caramel in curdled milk mix very well and stir continuesly, till all water is dissolve from it. 

( note : don't over cook it. If over cooked it become hard. Kunda is not hard in texture).

5. Atlast add cardamom pwdr mix well and cook for 2 min.

6.Take out in plate and garnish with finely sliced dry fruits I used Almonds for garnishing . 

See pics below : 

Chicken Nawabi

Chicken Nawabi

Chicken Nawabi is very delicious curry and very rich in taste. In Restaurants, this curry made with two ways some Restaurants made it with boneless tandoori chicken pieces, some made with marinated chicken at last give the coal smoke to curry. 

Today I make it with a marinated chicken method so let's start making.

                        Prep time: 2 hrs
                        Cooking time: 30 min
                        Total time: 2 hrs 30 min
                        Serving for: 6 to 7

                                  Ingredients :

For marination : 

 Chicken washed and clean - 1 kg
 Curd or dahi - 1 tin
Cashew paste - 2 tbsp
Salt - 1/2 tbsp
Chilly powder - 1 tbsp
Tumeric powder - 1/4 tbsp
Lemon juice -  1 lemon

For curry or gravy : 

Oil  - 2 tbsp
Tomatoes - 4 to 5
Onion sliced - 3 to 4
Ginger garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Salt - 1/4 tbsp or as per taste
Chilly powder - 2 tbsp or as per taste
Chicken masala - 1 tbsp
Orange food colour - 1 Tsp
Tomato sauce or ketchup - 2 tbsp
Water - as required
Coriander leaves - for garnishing
Coal - for a smoky taste



                             How to make : 

1. First, marinate the chicken with all marination ingredients keep aside or keep in fridge for 2 hr.

2. After 1 & 1/2 hr boil the tomatoes then remove the skin and grind it make tomato puree. Fry the sliced onion till golden brown in colour the grind it also.

3. In oil add ginger garlic paste fry it for two min then add grinded onion fry for 1 min then add tomato puree mix well fry for 5 min.

4. After that add cashew paste mix well cook for 2 min. Now add chilly pwdr and salt in it mix well cook for 5 min.

5. Now add marinated chicken mix well. Add orange food colour and chicken masala mix well close the lid  cook for 15  min on low to medium flame.

6. After 15 min open lid add water mix well close lid cook for 10 min.  After that open lid add tomato sauce or ketchup mix well cook for 5 min then switch off the flame.

7. now heat the coal on gas take out it in small plate keep plate on gravy add some oil on coal when smoke is coming out close lid for 5 min. After 5 min take out the plate from gravy and close the lid till serving.

8. Serve delicious curry with chapati, naan or rice.