Misal Pav

Weather is acting weird today, one time its sunny at other its gloomy. For me gloomy climate calls for something hot & spicy meal to munch upon. And what can be better than a bowl of piping hot & spicy misal! I have tried making several versions of this Maharashtrian delicacy and every time the outcome was good. Sharing one the version here.

Ingredients: (Serves approx.3)

For Onion -Coconut Masala Paste:

• 1tsp Oil

• 1 Big Sliced Onion

• 3 tbsp Dry Coconut grated

• 3 Garlic Cloves

• 4 nos. Cloves

• 4 nos. Black Peppercorns

• 1" Cinnamon Stick (Dalchini)

• 1 tbsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dry Red Chilies

For Gravy:

• 1tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 5-6 Curry Leaves

• 1 tbsp Ginger Garlic Paste

• 1 Small Onion finely chopped

• 1 Small Tomato finely chopped

• 2 tbsp Red Chilli Powder or as per your preference

• 1 tsp Goda Masala OR Garam Masala

• 100 gms Boiled Sprouted Matki / Moth Beans

• 1/2 Cup Coriander Leaves for garnishing

• Water as per gravy requirement

• Farsan as per your choice and quantity

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

Method:

For Masala Paste:

• In a pan add oil and sliced onions. Saute for two minutes.

• Add grated dry coconut and rest of all the ingredients. 

• Saute this masala till onion and coconut cooks and change colour to a golden brown.

• Cool the masala and grind it to a fine paste. Use water if required.

For Gravy:

• Pressure cook matki in 2 cups of water along with a teaspoon of salt & turmeric for approximately 5 whistle or till the matki is cooked.

• In a deep pan, heat oil and add mustard seeds.  Once mustard seeds crackle, add hing ( asafoetida), turmeric powder & curry leaves.

• Add finely chopped onions and saute till translucent. Once onions are translucent add ginger garlic paste and saute till raw smell of ginger garlic fades away. Add finely chopped tomato and cook till tomato is nicely incorporated in onions. Add one fourth cup of water to cook tomatoes if needed. Once the oil starts to appear add red chilly powder and coconut masala that we made early. Mix well.

• Add little water and cook the paste for 5 to 7 minutes or till the oil separates from the masala. 

• Now add the cooked matki and water as per the conistancy of the gravy you require. Normally two cups of water is enough. Now add a teaspoon of jaggery and 1 tsp of goda masala OR garam masala. Add finely chopped coriander leaves and check for seasoning.

• Let this matki come to boil for 7-8 minutes, so that all the spices are nicely incorporated.

• Matki usal is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling.

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Thalipeeth Bhajani Vade

Thalipeeth is a quintessential Maharashtrian delicacy made out of thalipeeth bhajani which is a flour made of various grains and pulses. 

When I am short of time and have to feed more than 3-4 persons, I normally opt for these vades as they can be made in jiffy.

Ingredients: (Serves Approx.2)

• 1 Bowl Thalipeeth Bhajani

• 2 tsp Red Chili Powder 

• 2 tsp Coriander Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Sesame Seeds ( Til) 

• Handful of Coriander Leaves finely chopped (Optional)

• Salt to taste

• A pinch of Sugar (Optional)

• Water for kneading the dough

• Oil for frying

Method:

• In a mixing bowl add thalipeeth bhajani and rest for the ingredients except water and oil.

• Mix all the ingredients well and check for seasoning.

• Now start kneading the dough by adding small amount of water at a time. Knead a stiff dough.

• Drizzle little oil over the dough. Cover and rest the dough for 30 minutes.

• After resting the dough, grease a plastic sheet with oil & pat out round vade into 3" diameter.

• Do not pat the vade very thin, otherwise they will not puff up.

• Deep fry in hot oil till they are golden brown from both sides.

• Transfer the vade's onto an absorbent paper to drain excess oil.

• Thalipeeth Bhajani Vade is ready.

• Serve with curd or pickle of your choice.       

Tip: You may also add finely chopped onion into the bhajani mixture before kneading the dough.
  
Note: I have used store bought Thalipeeth Bhajani.

Shrikhanda

Gudi Padwa is incomplete without Shrikhanda Puri at our Home. 
 
A simple homemade curd magically transformed into one of the delectable sweet dish of India known as Shrikhanda. Thick creamy yogurt flavoured with elegant spices and dry fruits. Best served with garma garam puris.

Gudi Padwyacha hardik Subhecha (Happy Gudi Padwa)!!

Ingredients:

• 500 gms Hung Curd (Chakka)

• 500 gms Powdered Sugar

• 1 tsp Cardamom Powder (Velchi Powder)

• Few strands of saffron dissolved in hot water(Optional) 

Method:

• For making chakka at home, place the curd onto muslin cloth and place it over a colander (sieve) and place in the fridge so as to drain all the water from the curd. Let the water drain from the curd.The thick curd is your chakka.

• In a mixing bowl add chakka & powdered sugar. Mix well till the sugar is nicely incorporated into the curd. Adjust the sweetness as per sourness of the curd.

• Once the curd and sugar are mixed well add cardamom powder and saffron mixture (optional) mix well.

• Make sure mixture has no lumps. 

• Refrigerate for 6-7 hours.

• Garnish with slit almonds & posts.

• Shrikhanda is ready. 

• Serve chilled.

Cabbage Besan Sabzi - Peeth Perun Kobhi Bhaaji

Cabbage is the king of vegetables at My home. Their are various varieties in which we love preparing this humble nutritious sabzi. One such kind is as we say in Marathi "Peeth Perun Kobhi chi Bhaaji" that is besan sprinkled on cabbage sabzi. Its a dry sabzi, best for tiffins.

Ingredients Required for Recipe: 

• 150 kg Cabbage cut lengthwise
• 1 Onion cut lenghtwise
• 1 teaspoon Mustard Seeds
• 1/4th teaspoon Hing (Asafoetida)
• 1 teaspoon Red Chilli Powder
• 1/4th teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Jeera Powder
• 1/4th Cup Coriander Leaves finely chopped
• Salt as per taste
• 1 teaspoon Sugar
• 3 tablespoon Besan (Chickpea Flour) 
• 2 tablespoon oil

How to make Besan Cabbage Stir Fry Vegetable:

• In a non stick kadhai heat oil and add mustard seeds, let them splutter. Now add hing (asafoetida), turmeric powder and onions and saute for 2 minutes on a medium flame.

• Once the onions are sauted add cabbage, salt, sugar and mix well. Do not use water.

• Cover and cook the vegetable for another 5 minutes stirring occasionally. Now add red chilli powder, jeera powder, coriander powder and mix well.

• When cabbage is 80% done, use a sieve (strainer) and sprinkle besan evenly over the cabbage and mix well.

• Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and cabbage is well cooked. Lastly add coriander leaves and mix.

• Cabbage Besan Sabzi – Peeth Perun Kobhi Bhaaji is ready.

• Serve hot with flatbread of your choice.

Tip: As besan is used in this recipe without the use of water, it is highly advisable to use only nonstick utensil while preparing the dish.

Incase you are using different metal utensil then cover with lid adding little water over the lid so that the vegetable does not burn.

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Misal

An irresistible and the most loved dish from Maharashtra!! Hot, Spicy & yummy :)

Ingredients: (Serves 4)

For Matki (Moth Beans):

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

For Making Matki Usal: 

• 2 Cups Sprouted Matki  

• 1 tsp Mustard Seeds

• 1/2 tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder 

• 2 tbsp of Ginger Garlic & Coriander Paste

• 1 Onion finely chopped

• 2 tsp Red Chilli Powder

• 1 tbsp Goda Masala 

• 1 tsp Jaggery (Gul)

• Water for cooking the sprouts.

• Salt to taste

• 1 tbsp Oil

For Onion - Coconut Masala Paste:

• 1 Onion Sliced

• 150 gms Dry Shredded Coconut

For Gravy:

• 1 Onion finely chopped

• 2 tbsp Ginger Garlic  & Coriander Paste

• 2 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Kanda Lasun Masala (Kolhapuri Masala)

• 1 Tomato finely chopped

• Salt to taste 

• 1 tbsp oil 

• 3 Cups Water

For Garnish:

• 2 Chopped Onions

• 150 gms Farsaan 

• 1 Cup Coriander Leaves finely chopped

• 1 Lemon cut in quarters

• White Bread or Pav as per your requirement.

Method:

• First we need to make a paste of 2 inch ginger, 5 garlic cloves and 1/2 cup coriander leaves.

• For Masala: Dry roast sliced onion and dry shredded coconut. Roast till the mixture turns golden brown. Once done, keep this mixture aside to cool down. Once cooled, grind to a fine paste using half cup water.

• For Matki Usal: In a deep sauce pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and finely chopped onion. Saute onion for 2 minutes.

• Add ginger garlic & coriander paste and mix well. Add red chilli powder, goda masala and sprouted matki. Mix well and add water to cook the matki. Season with salt and jaggery (gul). Cook till matki is tender.Usal is ready.

• For Gravy: In a deep sauce pan heat oil and add finely chopped onions. Saute till translucent. Add ginger garlic & coriander paste and mix well.

• Add red chilli powder, turmeric powder, kanda lasun masala (kolhapuri Masala) and finley chopped tomatoes. Cook tomatoes till they are soft.

• Now add 3 cups of water along with onion and dry coconut paste. Add salt and let this gravy simmer on medium flame for 7-10 minutes. Check for seasoning at this time.Gravy is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling. 

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.

Ingredients:

• 1/2 Liter Cheek ( Colostrum Milk)

• 1/2 Liter Regular Milk

• 2 Cups Sugar

• 1/2 tsp Cardamon Powder

Method:

• In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.

• Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 

• Steam this kharvas mixture for 30 minutes on medium flame. 

• Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.

• Now cut the kharvas into diamond or square shapes.

• Serve Chilled.   

Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 

 

Dhapate - Mixed Flour Flatbread

This dish is one of the authentic Maharashtrian dish prepared using mixed flours which is not only healthy but tasty as well. I came across this dish 5 years back when I first travelled to Solapur in Maharashtra. There this dhapate is served with a special spicy chutney made out of raw peanuts and spices, famously known as Shenga Chutney. 

I was totally in love with this dish since I had it and it was inevitable to try it out. Since then dhapate has been prepared in our house for breakfast or as a meal in itself.

This dhapate goes best with shenga chutney, curry leaves chutney or a plain curd.

Ingredients:

• 1/2 Cup Jowar Flour (Sorghum Flour)

• 1/2 Cup Bajara Flour (Millet Flour)

• 1/2 Cup Wheat Flour

• 1/2 Cup Besan (Gram Flour)

• 4-5 Green Chilles

• 4-5 Garlic Cloves

• 1 Onion finely chopped

• 1 tsp Turmeric Powder

• 2 tbsp Coriander leaves finely chopped

• 4 tbsp Til (Sesame Seeds)

• Salt to taste

• Oil to roast 

• Water to knead the dough

Method:

• In a bowl add all the above ingredients except oil and water, mix well. Check for seasoning.

• Now gradually add water and knead the dough. This dough should neither be very hard nor very soft.

• Take a plastic sheet and apply a teaspoon of oil to it. Take a handful of this dough and pat it over the plastic sheet and spread in circular motion using your fingers and palm.

• Make a hole in the between, so that the dhapate cooks evenly.

• Now sprinkle a teaspoon of sesame seeds over the dough and again pat so that the  seeds stick to the mixture.

• Now on a hot griddle add a teaspoon of oil and place the dhapate and cook from both sides.Drizzle oil around the edges aswell as in the center so that the dhapate cooks evenly from all side. Roast them till brown spot appears on the surface of the dhapate.

• Tasty and healthy dhapate are ready.

• Enjoy this dhapate with shenga chutney, curry leaves chutney or a plain curd.

Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.

Ingredients: (Serves 4)

• 3 Kairi (Raw Mangoes)

• 1 cup Gul (Jaggery) grated

• 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed

• Salt to taste

• Ice cubes

• Water
  

Method:

• Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.

• In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.

• Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.

• Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.

• Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.

•  Refrigerate the Panha for atleast 2hours before serving.

•  Serve chilled with ice cubes.
  

Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.