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Misal Pav is a traditional Maharashtrian dish sold in the streets of Mumbai, Pune and other parts of Maharastra. It consists of spicy curry usually made of Moth beans / Matki and gravy. The final dish is topped with sev ,onions, tomatoes,coriander and lemon juice. It is usually served with pav (buns) toasted with butter. The dish is inexpensive and a poor man's meal.
Ingredients:-
Pav
1 large Potato
Oil
For Matki Usal :-
1 cup Matki (Moth beans)
1/2 tsp Cumin Seeds
½ tsp Mustard Seeds
pinch of Asafoetida
1/2 tsp Turmeric Powder
1 tbsp Garam Masala / Goda Masala
Salt to taste
Oil
To Garnish :-
1 cup Farsan
1 cup Sev
½ cup chopped Coriander
1 Onion Chopped finely
1 Tomato Chopped finely
1 Lemon
1 tbsp Coriander seeds
1/2 tbsp Cumin sees
4 Black Pepper
4 Cloves
1/2 inch Cinnamon stick
4 green chillies
1/4 tsp Turmeric Powder
1 tsp Red chilli powder
1 /2 tsp Grated Ginger
1/2 tbsp Salt ( Acc to taste)
1 handful of mint leaves
4 Garlic Cloves
Grind all the Ingredients into fine paste.
1/2 cup Fresh Grated Coconut
For Tarri /Kat /Sample :-
Finely chop 1 cup onion and 1 cup tomatoes.In a wok ,heat 4 tbsp oil.Add the grinded masala in it and saute for 2 minutes. Nice Aroma will come out of it. Then add finely chopped onions. when onions start to turn transparent add finely chopped tomatoes.Then add fresh grated coconut and saute.Once the mixture starts leaving oil ,switch off the stove and let it cool down. Once the mixture become cold add 1 cup water and grind it to fine paste.Now tarri or sample or kat paste is ready.
In a pan heat 4 tbsp oil .Add 1/2 tsp turmeric powder.a pinch hing, 4 tsp red chilli powder.Then add paste we made for sample or kat. Add salt and kokum or tamarind paste.Add 3 cups water and bring it to boil.
Now Sample or kat or tarri is ready.
For Usal :-
Soak matki in the water for at least 10 to 12 hours.Drain all the water from matki.Put cleaned matki in a cotton cloth, tie the cloth tightly and let the matki sprout. It will take around 8 hours to sprout.
Pressure cook sprouted matki and wait till two whistles.
In a pan, heat 2-3 tbsp oil. Temper with ½ tsp Mustard Seeds,1/2 tsp cumin seeds ,pinch of Asafoetida powder, 1/2 tsp Turmeric Powder. Then add cooked Moth beans / Matki. Add little water and 1 tbsp Garam Masala / Goda Masala. On low flame let it cook for few minutes.
In other small pan heat ½ cup of oil. Peel 1 medium potato. Cut it into small cubes. And deep fry potato cubes till the color changes to golden brown.
Serving Misal Pav:-
In a large bowl /Soup bowl add one big spoonfull of matki usal.Add 1 tsp of deep fry potatoes cubes .Then add one large spoon full of kat /Tarri/ Sample on matki usal.Then add 2 tbsp of farsan , 2 tbsp of finely chopped onions, 2 tbsp of finely chopped tomatoes , 2 tbsp of Sev , 1 tsp Lemon juice, chopped coriander.
Serve hot with Pav (Buns).
Note:-
1) If Fresh Grated Coconut is not available, you can use dry grated coconut.
This is a traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go.This garlic chutney is the preferred accompaniment to bhakri also.
Ingredients:-
1. Dry Shredded coconut - 1 cups
2. Red chillies – 5
3. Garlic cloves – 10
4. Tamarind – 1 ” piece
5. Sesame seeds - 2 tsps
6. Salt – To taste
Method:-
In a thick bottomed kadai / pan ,roast shredded coconut,red chillies and sesame seeds seperately .Roast it on a low flame till it evenly browns-keep stirring to avoid burning.Let it cool down.
When the mixture is warm add tamarind to it.
When the mixture is cooled Grind with rest of the ingredients in a mixer into a coarse powder. Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)
Let it cool and then store in an dry air-tight container(Keeps for months)
Tastes great with chapatis and Jowari rotis.Without this chutney vada pav is just incomplete.It is equally delicious on buttered slices of bread.
Tikhat mithachi puri is a marathi name meaning hot and savory puri. You can have this tikhat mithachi puri with Shengadana / groundnut chutney or pickle as an evening snack or as a Brunch.
Ingredients:-
Wheat flour - 4 cups
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Carom Seeds / Ajwain – ½ tsp
Sugar – ¼ tsp
Salt – As per taste
Hot oil - 2 tbsp
Oil for frying
Method:-
1) Mix all the ingredients in a large bowl except the oil.
2) Heat 2 tbsp oil and add hot oil to above mixture.
3) Knead to a hard dough with water.
4) Keep aside for 20 minutes.
5) Make a lemon size balls of this dough and roll out on a lightly oiled surface into a 3-4 inch round puri.
6) Heat oil in wok / Kadai and when it is hot,slide one puri in from the side.Press down with the slotted spoon to allow it rise completely and then turn over and cook the other side until the puri is puffed and golden on both sides.
7) Drain well on an absorbent paper or kitchen towel.
8) Serve hot puris with shengadana/groundnut chutney or pickle or any chutney. It tastes very good with afternoon tea also.
Shrikhand, the delightful Indian dessert is prepared using strained yogurt and sugar with the addition of saffron and cardamom flavorings. It is traditionally served with poori in Maharashtra and Gujarat but itself is also a rich dessert.This dessert is simple to make tastes very delicious.This is my favorite one.
Ingredients:
* 4 cups of yogurt
* 1 cup of sugar (increase based on the sourness of yogurt)
* 1/2 tsp of saffron strands /Kesar
* 1 tbsp warm milk
* ¼ tsp crushed cardamom /Elaichi
* 1 tbsp sliced pistachios
Method:
1). Take a muslin or cheese cloth and pour the yogurt over muslin cloth to drain and tie into a knot.
2). Hang it so that all the water falls away from the yogurt. Leave it like this for overnight or for about 12hrs. By the time, the water from the yogurt would have drained and you would be left with a thick yogurt (about a cup). The thick yogurt or dry yogurt is called hung yogurt or "chakka" in marathi.
3). Soak the saffron in warm milk. Mix the saffron strands in the milk and rub with your fingers to extract the orangish/yellow colour and saffron flavour. The more you rub, the more colour you will get.
4). Add sugar to yogurt and beat well till sugar dissolves. You may use a mixer if needed. Then add cardamom powder, and saffron milk to the yogurt and mix well.
5). Mix in most of the chopped pistachios to the yogurt mix.
6). Chill the shrikhand before serving.
7). Garnish with remaining pistachios and crushed saffron before serving.
8). Traditionally shrikhand is served with puri (fried flat bread) but it can be also be served with chapatis and eaten as a itself as dessert also.
There, a delicious and healthy dessert is ready to please you and your guests!
There are innumerable varieties and flavors of shrikhand: elachi, pista, badam, kesar, mango , berries etc. The one with mango pulp is called amrakhand. The procedure remains more or less the same regardless of the flavor.
Matki is one of my favorite beans. These lentils are high sources of proteins. Its usal can be enjoyed at any time of the day. A lightly flavored one for morning breakfast topped with grated coconut, for lunch, as an evening snack converted to a Sprouts Dahi Misal .
Ingredients:-
2 cups Matki sprouts (Moth Beans)
1 Onion chopped
1 Tomato chopped /pureed (optional)
1-2 tsp Garlic Ginger paste
½ tsp Chili powder
½ tsp Turmeric
1 tsp Maharashtrian Goda Masala (kala masala)
½ tsp cumin powder
½ tsp coriander powder
3 tsp Cilantro chopped
3 tbsp Oil
Salt to taste
Method:-
Wash and soak matki for 5-6 hrs.
Drain water and put in thin wet cloth for sprouting. [This process might take 1-2 days]
Sprouted Matki Put sprouted matki in cooker and cook for 1 whistle (if cooked more, it will become mushy!)
Heat oil in a pan.
Reduce to medium heat once hot and add onion.
Fry onions till translucent, then add ginger garlic paste.
Then add tomatoes or tomato puree. Cook for a 2 minutes.
Then Add chili powder, turmeric and goda masala and allow it to cook for a minute or two.
Add matki, cilantro and salt and allow it to cook for a few minutes.
If you desire some sauce, add a cup of water.
Allow it to boil for a few minutes with a lid on till matki is cooked.
Serve with hot chapatti ,pulkas or rice and yogurt.
This is reaching Side Dish For Chapati started by Viki.
Vada Pav is an Indian vegetarian lip smacking Street food commonly eaten in Maharashtra, India, and is one of the most popular and loved street foods in Mumbai. It consists of a batata vada sandwiched between two slices of a pav with condiments such as Red n Green Chutneys n Green chilies(fried n salted).... You will get Vada pav in each and every street corner, small eateries, and even served in long distant trains and on railway platforms. I have spent my entire college life eating these vada pav at the college canteen. It was one of the best vada pav I have tasted... Priced at just 4 rupees then, it used to be our regular favorite snack after boring lectures and particles.
Vada stuffing Ingredients:
4 big potatoes boiled, peeled and mashed
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1 tsp ginger garlic paste
3 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
A pinch of Asafetida
Oil for frying
Salt to taste
Method:
Heat a little oil in a pan and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt , Asafetida and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.Add chopped coriander leaves and mix. Let it cool a bit.
Vada coating:
1/2 cup gram flour (besan)
1tsp chili powder
½ tsp turmeric
½ tsp eating soda (Soda-bi-carbonate)
Salt to taste
Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps. Do not make it too thin, the coating does not hold on to the stuffing if it is too thin.
Making vadas:
Heat oil in a pan for deep frying.Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Green chutney:
9-10 strands coriander leaves
Few mint leaves
3 green chilies
1″ piece ginger (optional)
Salt to taste
Method:
Grind all to a smooth paste. Do not make too watery.
Red chutney:
1 cup dried coconut (or desiccated coconut)
2 tbsps chili powder
1 tsp chopped garlic
1/4 tsp tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt to taste
Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Making vada pav:
Take a pav cut open horizontally, taking care one end is still connected.Apply chutneys to pav as desired.
Slightly press the vada to flatten it.
Keep it on one half of the pav and cover with other half. Slightly press down.
Serve the hot lip smacking Vada Pav with fried green chillies.
Ingredients:-
2 lbs Patala Poha (Thin beaten rice)
1 cup Groundnuts
1 cup Roasted chana dal (Daliya)
10 green chilies minced
2 Red chilies
6 tbsp Oil
2 tbsp mustard seeds
2 tbsp Cumin seeds
Several sprigs of Curry Leaves
½ tsp Hing
2 tbsp Turmeric powder
Salt to taste
2 tsp powdered sugar
Method:-
1) Traditionally the beaten flakes are sun dried in order to crisp them.
2) We can achieve a similar effect by roasting them in the microwave. I usually divide the poha into small batches and roast in the microwave for about 2 mins each batch. Roast them twice for an extra and long lasting crunch. OR Roast poha on medium heat until crisp.
3) Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes. Keep aside.
4) Heat oil in a big pan (enough to fit all ingredients) add mustard and cumin seeds and let them crackle.
5) Add the green chilies, red chilly pieces, roasted chana dal and the peanuts, fry on medium heat for about 2-3 minutes.
6) Drop in the curry leaves, asafetida (Hing) , turmeric powder ,Dhania Powder and salt and fry well.
7) Stir in the beaten rice and toss till it is well coated with the oil and spices.
8) After the ingredients are well mixed, turn off heat, take the pan off the stove and add sugar. Mix well to incorporate.
11) Keeps well upto 2 months.
