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.

Thank you for visiting My Blog!!

Farali Pattice

A perfect blend of sweet sour crunchy and soft pattice prepared specially for fasting days!

Ingredients: (Serves approx. 4)

• 4-5 Potatoes boiled & grated

• 1/4th Cup Fresh Coconut, scrapped

• 2 tbsp Arrowroot Powder OR Varai Flour (Samo Seeds Flour) depending on the moisture of the potatoes.

• 1 tbsp Coriander Leaves chopped (Optional)

• 1/2 tbsp Raisins

• 1/2 tsp Ginger-Green Chili Paste

• 1 tbsp Cashew nuts chopped

• Salt or Rock Salt to taste

• 1/2 tsp Lemon Juice

• 1/2 tsp Sugar 

• Oil for frying

Method:

• For Stuffing: In  a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar, ginger-green chilli paste, lemon juice & finely chopped coriander leaves. Mix well.

• For Outer Covering: In a bowl, add boiled, peeled and grated potatoes, arrowroot powder or samo seeds powder whichever available and salt. Mix well.

• Grease your palm with little oil. Take a golf ball size portion of potato mixture and make a cavity (dent) in center and place a spoonful of stuffing in it. Make sure to seal all the sides.

• In a plate spread some arrowroot/ varai powder and roll the pattice in it for that extra crunch.

• Deep fry the pattice in hot oil till golden brown. Transfer the pattice onto an absorbent paper to drain excess oil.

• Farali Pattice is ready.

• Serve hot with curd.

"Thank you for visiting My Blog!!"

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.

Dudhi Muthia

Muthia's are all time favourite at My home. Easy to make and very healthy, My Mom loves making different kinds of Muthia for us. This is one of such dish, Dudhi (Bottle Gourd) Muthia, it comes out so tasty and full of flavours. 

You may either deep or shallow fry it or add tadka over the steam muthia to lower the oil content. As such they taste amazing without any tempering or frying.

  
Ingredients: (Makes approx. 3 rolls)

• 2 Cups Grated Dudhi (Bottle Gourd)

• 2 Cups Wheat Flour

• 1 Cup Gram Flour (Besan)

• 4 tsp Red Chilli Powder

• 1 tsp Cumin Powder

• 2 tsp Coriander Powder

• 1 tsp Turmeric

• 1 tsp Sesame Seeds

• 1/2 tsp Sugar (Optional)

• Salt as per taste

• Water to knead the dough

• Oil to fry

Method:

• Remove the skin of dudhi (bottle gourd) and grate it, remove as much excess water as you can after grating. Add red chili powder, coriander & cumin powder, sesame seeds, turmeric powder, salt and sugar.

• Mix all the ingredients well and check for seasoning. Now add wheat flour and besan (gram flour) and start kneading the dough.

• Do not add excess water, due to salt dudhi (bottle gourd) will leave sufficient amount of water. So without adding any extra water first, mix all the ingredients.Incase your batter is too dry then only add little water as per required.
  

• Knead a soft dough, this dough.

• Now shape the dough into cylindrical shape and apply little oil over it.

• Place these rolls onto a sieved plate & steam for 20 minutes.

• After 20 minutes, take out the rolls and keep aside to cool.

• Once cooled, cut them into half inch disc and deep or shallow fry into hot oil.

• Dudhi Mutia (Bottle Gourd Muthia) are ready.

• Serve them hot with cup of garma garam Chai (Indian Tea).   

Note: Incase you don't want to fry these muthia's, you may make tempering of mustard seeds and asafoetida (hing) in hot oil along with 4-5 curry leaves and pour this tempering over these muthia. Garnish with coriander leaves and scrapped coconut and serve. 

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. 

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.


Watch the fast version of making Pav Bhaji here: https://www.youtube.com/watch?v=9B9z73y8noU&t=1s
 

Ingredients: (Serves 3)

• 1/2kg Cauliflower florets

• 4nos. medium sized Potatoes cut in cubes

• 1/2 cup Green peas

• 2 Onions (Finely Chopped)

• 2 Tomatoes (Finely Chopped)

• 2 Capsicum (Finely Chopped)

• 11/2 tbsp Ginger Garlic Paste

• 3 tbsp Pav bhaji masala

• 1 tbsp Kashmiri Red chilli powder

• 5 tbsp Butter

• 1 tsp Oil

• Ladi Pav as per requirement

• Lemon Wedges

• Salt to taste
  

Method:

For Bhaji: 

• Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.

• When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..

• In a kadhai, add 1tsp oil & butter. Add ginger garlic paste and saute till raw smell of the paste fades away. Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixture well.

• Now add kashmiri red chilli powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.

• Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally

• Bhaji is ready.
  

For Pav:

• Slit pav's vertically and keep aside.

• Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.

• Cook on a medium flame till they turn light brown and crisp on both the sides.

• Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.

Moong Dal Kachori - Mung Bean stuffed Fritters

With the first rain of the season relished this unique snack instead of usual pakoda's!! Crispy, spicy, sweet, tangy all in one mini kachori's enjoyed with hot cup of tea.

Ingredients: (Makes approx. 10 Mini Kachori's)

• 1/2 Cup Yellow Moong Dal

• 1 Cup Plain Flour (Maida)

• 1/2 Cup Rawa (Fine Semolina)

• 2 tsp Roasted Fennel Seeds Powder

• 1 tsp Cumin Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Garam Masala Powder

• 1 tbsp Chaat Masala OR Amchur Powder (Raw Mango Powder)

• 3 tsp Sugar

• 1 tsp Turmeric Powder

• Salt to taste

• 2 tsp Ghee

• Oil for frying

Method:

• Soak moong dal (mung bean) for 6-7 hours. After soaking, blend moong dal into paste by adding very little amount of water. 

• Soak rawa (semolina) in water for 10 minutes.

• Heat oil in a pan and add cumin seeds. When cumin seeds begins to sizzle add roasted fennel powder, turmeric powder, red chilli powder, garam masala powder, sugar and mix well.

• Now in this masala add moong dal paste and mix it well. Add salt to taste & chaat masala. Add 1/4th cup of water to moong dal mixture and let it cook on slow flame for 7-10 minutes till the moong dal is cooked well and its raw flavour fades away. 

• Once cooked, cool the moong dal mixture.

For outer cover: 

• In a bowl take plain flour. Add 2 tbsp hot ghee (clarified butter), salt and soaked rawa (semolina). Add little water and knead a stiff dough. Let the dough rest for 20 minutes.

Kachori Procedure: 

• Now take a small portion of the dough and roll into 3  to 4 inches diameter disc.  

• Take a spoonful of moong dal mixture and place this stuffing in the middle of this disc and bringing the edges together in the center, seal it completely.

• Using your palm pat the kachori into small round disc or you can roll them using rolling board & pin. Be gentle while rolling as the moongdal mixture should not come out.

• Now deep fry these kachoris in hot oil till golden brown on a medium flame.

• Moong Dal Kachori - Mung Bean Stuffed Fritters are ready.

• Serve with dates & tamarind chutney or wet garlic chutney or ketchup or as it is!!