1 Lb Chicken
1/4 medium bunch Fresh coriander leaves (chopped)
1″ piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 Dry coconut
6 Red chillies whole
4 tbsps Oil
5 medium sized Onions (finely chopped)
1½ cups fresh Coconut
2½ tsps Malvani garam masala
Salt to taste

12 red chillies,
whole 2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)

To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste. Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water. Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and bring it to a boil. Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with vade.

1 tsp Coriander seeds
1 tbsp Methi seeds
1/2 cup Urad dal
1 cup Rice flour
1/4 cup Gram flour
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
1/2 tsp Cumin powder

Wash and soak split urad dal for 8 hours or overnight.Drain water from it and grind to make smooth paste. Mix methi and coriander seeds in blender and powder them up.Take rice flour in a mixing bowl, to that add turmeric powder, methi+coriander seeds powder, cumin powder, salt to taste and 1 tbsp hot oil. Mix well. Add urad dal paste and start to knead dough. Add few tbs water to make it in to stiff dough. Leave it to rest for 15 mts. Divide dough in small golf size ball.Take one ball, apply oil and pat or roll like puri. Deep fry until it gets golden spots from both sides.