Kombadi Vade Recipe

"Kombdivade" dish is native to the kokan region in the Indian state of Maharashtra. Very flavorful, Crispy recipe and also known as "Malvani Vade".

Ingredients:

• 1 cup Rice flour
• 1/4th cup Wheat flour
• 1/4th Jowar flour
• 1/2 cup Besan
• 1/2 cup Urad dal
• 1/2 tsp Cumin seed 
• 1 tsp Coriander 
• 1/2 tsp Funnel seeds
• 1 Onion 
• Green chilly-Ginger-Garlic-Coriander leaves paste
• 1/2 tsp Turmeric powder
• 1/4th cup Warm water 
• 1 tsp Oil
• Salt as per taste
• Oil for frying

Recipe:

• Take 1/2 cup split urad dal, Cumin seeds, Coriander seeds, Funnel seeds all transfer into blender and powder them up, You can add Fenugreek seeds (Methi Dane).

• Add rice flour, jowar flour, wheat flour, besan flour, turmeric powder, salt in a big thali.

• Put onion, green chilly, ginger-garlic, coriender leaves in a blender and some water grind together into paste.
• Add this paste and urad dal powder add into same big thali and mix well.

• Add enough warm water and knead into firm dough like chapati/roti. Knead it into a soft and stiff dough.

• Cover and keep aside for 2 hrs.

• Make lemon sized balls from dough.

• Grease a polythene sheet with little oil and place the ball on it and cover it with the same polythene.

• Press the ball gently and make flatten spread it by fingers as shown in below image.

• Take deep bottomed pan, keep it on medium flame and heat oil in it.

• Deep fry vade in pan.

• Fry it on medium flame by flipping on both sides.

• Fry till golden brown.

• Drain oil and remove on plate

• Kombdi vade are ready to be served with Mutton-Chicken.

Enjoy Hot and crispy Kombadi Vade 

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Khekda Curry Recipe (Spicy Crab Curry Recipe)

Try this authentic crab masala curry, influenced by the kokan cuisine. Here Im using mud crabs, Which are black in color. Fisher folks say that they go to the river with a lantern on 'amavasya' (no moon day) to catch them as they are more fleshy on these days. These mud crabs live in holes in the sand.

In these recipes, The walking legs are pureed, strained and used in the gravy. Crab meat is great source of protein, Omega -3 which are essential nutrients required for the body. 

Ingredients:

• Mud crabs 1 kg

(well washed with pincers and walking legs)

For masala paste

• Fresh grated coconut  2 shells
• Chopped onions 3-4
• Cumin seeds  1tsp
• Coriander seeds  2 tsp
• Green chilies 2
• Coriender leaves  
• Ginger -Garlic paste   2 tsp

For curry 

• Turmeric powder 1 tsp
• Red chutney masala  3 tsp 
• Salt as per taste
• Kokum  2-3 nos.
• Washed crabs  
• strained leg's puree
• Readymade coconut masala  

Cleaning the crabs:

• Take a whole crab and remove the hands by spatula.
• Cleaning of stomach portion, To make this easier, First remove flap like thing in the back side of the crab. For that, first the flap has to be loosened. So hold the crab and hit it to some hard edges to slightly break it.
• Hold it with flap opened and hit the hard shell to a hard surface to just crack the outer shell.

• Clean the soft portion and all the yellowish portion. Some people use the yellow thing in the gravy which gives thickness to the gravy. I used this yellow thing in gravy. this yellow thing as shown in image in small plate.
• Clean the remaining portion of legs attached to the body 
• When the shell is opened, it looks like this.

• After cleaning, it looks like this.

• Hold the crab below running water to remove any other unwanted dirt from crab.

• Separated walking legs from each crab.

• Take Roasted cumin seeds, coriander seeds, sesame seeds. You can use any masala , if you want.
• Transfer into mixie jar and make to fine paste.

• Fry fresh grated coconut and Chopped Onion, Take a minute for cool.

• After cool down they are transfer into mixie jar and grinded to make fine paste. 

• Prepare to ready Ginger - garlic, 2 Green chilies and Coriander leaves paste

• Hot the oil in pot 

• Add readymade ginger-garlic, green chilies, coriander leaves paste.

• Add Yellowish thing of crabs, Saute them.

• Then add cleaned and washed crabs and pincers or spatula.

• Add turmeric powder and salt, Saute them very well.

• Cook for 5 minutes till the crab become golden red.
• Add Grinded masala with some water

• Cover the plate and cook till it leaves oil for 10 minutes.
• Water pour in this cover plate.

• The removed walking legs with some water are transfer into grinder jar
• Add water into jar and grinded to make puree

• Then this all puree strained and this puree pour into cooked masala.

• Add Red chutney masala, Turmeric powder, 3-4 Kokum petals and salt

• cook for 10-15 mins. 
• Add cover plate water into curry, Consistency is very thin

• Cook for 10-15 mins after then gas off and Garnish with fresh coriander leaves.
• Serve and eat immediately over hot Plain Rice or eat with Bhakari.

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