Misal Pav(Kolhapuri Misal Pav)

Kolhapuri Misal Pav (Spicy curry with bread) is a traditional Indian dish sold in the streets of Mumbai, Pune and parts of Maharastra, India. It consists of spicy curry usually made of chick peas and chilly powder gravy. The final dish is topped with Punjabi mix or sev (Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter



Ingredients

for Usal:

3 cups sprouted - Mataki, Moong, Masoor (any one or two or all)
3 medium size Boiled Potatoes (peeled & cut into cubes)
1 tbsp red Chilli Powder
1 tsp sugar
Salt as per taste
1 tsp chinch(tamarind)Paste
3-4 tbsp oil

For Tadka- rai, hing, haldi

Grind to powder - 1tsp Jeera, 2 tsp coriander seeds /dhane, 2 cloves/lavang, 2-3black Papper
¼ inch cinnamon/dalchini piece

Grind to paste - ½ cup chopped onion ,4 garlic cloves, ½ inch ginger piece, 10-15 pudina/mint leaves, ½ or 3/4 cup grated coconut

Other Ingredients for Misal
2 cups Chivada/pharsan
2 cups Shev
1 cup chopped tomato
1 cup finely chopped onion
½ cup chopped fresh green coriander
1 cup dahi/curd/ plain yogurt (optional)
Slices of bread or Pav

Method for the Usal:

1)Pressure Cook the sprouted pulses & potato till tender.
2)Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi.
3)Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
4)Add cooked sprouts & potato and add 2-3 cups water.
5)Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal:

1)Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd.
2)Add bread/pav on a side dish. Misal Pav is ready to serve. !!!

Bharali Vangi((Stuffed Brinjal/EggPlant)

Ingredients :
1) 10 small brinjals/eggplants
2) 1 cup dry shredded coconut
3) 1/2 cup peanut powder
4) 1/4 cup sesame seeds
5) 1 tbsp each coriander-cumin seeds
6) 2 -3 tbsp Maharashtrian goda Masala (Curry Masala)
7) 1 tsp tamarind pulp(optional)
8) 1 tbsp jaggery
9) 2 tsp chili powder
10) salt to taste
11) 1 tsp ginger-garlic paste
12) 1/2 tsp asafoetida,
13) 1 tsp turmeric powder.

14) Poppy Seeds
15) 2 tsp oil

Method :
1) Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
2) Roast coconut, sesame seeds, coriander-cumin seeds ,Poppy seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
3) Stuff all the brinjals with above masala.
4) Take a kadai (Wok) and heat oil in it. Add mustard seeds. add asafoetida and turmeric powder.
5) Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
6) Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked.
7)Remove the lid and stir to check if the brinjals are done. If not, cook further until well done.

8) Garnish with coriander leaves. Serve hot with chapati or rice.

Suralichi Vadi

Ingredients:

• 1 cup gram flour (besan),
• 2 tsp all purpose flour,
• 1 cup buttermilk (made from sour curd/yogurt),
• 1 1/2 cups water,
• 1 tsp turmeric powder,
• 1 tsp chili powder,
• 1/8 tsp asafoetida,
• salt to taste,
• grated fresh coconut,
• lots of chopped coriander/cilantro,

Tempering:

• 3 tbsp oil,
• 1/2 tsp asafoetida,
• 4 tsp mustard seeds,

Method:

1. Combine besan, all purpose flour, turmeric powder, chili powder, asafoetida and salt. Gradually add buttermilk alternately mixing with a wire whisk or a spoon to avoid lump formation. Add water and mix well. Sieve the batter to remove lumps.
2. Grind or finely chop chilies and combine with coconut and coriander.
3. Be ready with flat plates/tray or lay out a plastic wrap on the countertop. This will be used later as a surface for spreading the cooked batter.
4. Pour the batter in a non-stick saucepan and keep stirring over low heat.
5. In about 10 minutes the batter starts to thicken. Cover at this stage for 2 minutes keeping the heat low.
6. Remove the lid and stir batter with a spatula, again cover for 3-4 minutes. As the batter becomes thicker and falls like a thick ribbon if lifted by the spatula, quickly turn the heat off to avoid overcooking.
7. With the help of the spatula, spread the hot batter evenly over the ungreased plates/tray or the plastic wraps. If using plates, use both the sides for spreading. Let the batter cool.
8. Make a standerd tempering using the ingredients mentioned above. Spread some tempering all over the batter.
9. Cut the batter into 1 1/2 inch wide and 6 inch long strips.
10. Sprinkle coconut, coriander and chili mixture all over the top. Press lightly with the back of a spoon.
11. Lift one end of each strip gently and start rolling it all the way upto the other end.
12. Sprinkle more coriander and coconut; top with more tempering.
13. Serve immediately.

Vada Pav

Ingredients

Filling

• 6-8 medium sized boiled potatoes
• pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala

• 1 small piece ginger,
• 4-5 flakes garlic,
• 4-5 (or more) green chilies,
• 1/2 cup cilantro/coriander leaves (chopped),

Tempering

• 1 teaspoon turmeric powder,
• 8-10 curry leaves,
• 2 teaspoon mustard seeds,
• 1/4 tsp asafoetida,
• 1 tbsp oil

Cover

• 2 cups gram flour (besan),
• approx. 1 cup water,
• 1 tsp turmeric powder,
• 1 tsp chili powder(optional),
• salt to taste
• oil for frying

Method:

1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.
5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)
6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. Put some green chutany between the pav thne Place the vada in it. Serve hot...!

Poha Chivada

Ingredients

1. 1 kg thin pohe (thin)
2. 1/2 cup peanuts
3. 1/2 cup chana dalia
4. 1/4 cup cashewnuts
5. 1/4 cup pieces of dry coconut (make thin vertical pieces of 1 cm length)
6. 3 teaspoon ajwain
7. 1 tbsp white sesame seeds
8. 20 green chilies (vary the amount as per your liking)
9. 4 bunches of curry leaves
10. 3 tsp coriander powder
11. 3 tsp cumin powder
12. 1/2 cup oil
13. 4 tsp turmeric powder
14. 1 tsp asafoetida,(hing)
15. salt to taste
16. ground sugar

1. Roast pohe on medium heat until crisp. Use 1 tsp oil for better roasting.
   (tip : Alternatively, preheat oven to 400 deg F (200 deg c) and roast pohe in oven for 10-15 miuntes or until crisp. Keep watch and gently stir them a couple of times to keep from burning.)
2. Also roast sesame seeds until golden in color.
3. Now add 1 tbsp oil in the same pan and fry peanuts until brown (or You may roast peanuts in preheated oven instead of frying). Remove them and fry coconut pieces until golden brown. Also fry cashewnuts.
4. Chop green chilies into small pieces. Set aside all the fried items. Also replace the oil with remaining 1/2 cup oil.
5. When oil is heated, add mustard seeds, turmeric powder, asafoetida. Then add curry leaves.
6. Now add chana dalia (dalava)and fry till they turn light red. Add chilies and fry again for some time. Later add sesame seeds
7. Finally add poheand all the fried ingredients together (peanuts, cashewnuts, coconut pieces) and mix. Add salt, coriander-cumin powder, sugar and toss gently just to coat pohe with all the spices. Remove and let cool
   Delicious crisp chivda is ready to serve..!
   

Dal Kabila

Ingredients:

1) Black Urad dal whole 100 gms.
2) Rajmah 25 gms.
3) Cumin seeds 1 tsp.
4) Chopped garlic 1 tbsp.
5) Chopped ginger 1 tbsp.
6) Garam masala powder 1 tsp.
7) Fresh cream ½ cup
8) Red chili powder 1 tbsp.
9) Butter 50 gms.
10) Chopped tomato ½ cup

11)Chopped onion 1 cup

12) Oil 1 tbsp,Salt As per taste

Method:

1)Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2) Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3) Heat oil in a thick bottomed pan. (Wok)Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4) Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5) Add Garam Masala Powder and simmer on very slow flame for 15 minutes.
6) Add fresh cream and let it simmer for 5 minutes.
7) Serve hot with Naan or Paratha...!

Vegatable Manchurian

Ingredients:

For Balls-

1) 1/2 cup maida(All Pourpose Flour)
2) 3/4 cup cornflour
3) 1-2 tsp ginger-garlic paste
4) 100 gms cabbage shredded
5) 2 carrots grated
6) 1 capsicum chopped
7) Salt to taste,2 tsp dark soy sauce,1 tsp chilli sauce,
8) Water,Oil for frying.

For sauce-

1) 6-7 cloves garlic chopped
2) 2 inch ginger chopped
3) 3-4 green chillies chopped
4) 1/2 cup chopped green spring onions
5) 1 tbsp dark soy sauce
6) 1 tsp chilli sauce
7) 1 tsp ajinomoto
8) Salt to taste
9) 1 tbsp cornflour
10) Water,Oil

Method:

For balls-mix all the ingredients and knead a dough with help of some water. Make balls and deep fry in oil.
In a wok(kadhai)heat oil, fry ginger, garlic, green chillies and spring onions for a minute. Then add 1 1/2 cups of water, ajinomoto, soy sauce and salt. In a small bowl mix cornflour with some water to form a paste, and add this paste to the gravy. Cook for 2 mins and add the fried balls. Garnish with spring onion leaves.

Spinach Manchurian

Ingredients:

For the manchurians-

1) 1 cupchopped spinach leaves
2) 1/2 cup cabbage finely shredded
3) 1/2 tsp finely chopped green chillies (if you like),
4)Salt and pepper to taste and 1 tsp soy sauce,
5) Cornflour
6) Oil for frying.

For the sauce-

1) 1/2 cup spring onions
2) 1 green chilli
3) 1 tbsp cornflour,
4) 1 1/2 tbsp dark soy sauce,
5) 1 tsp chilli sauce
6) Salt and pepper to taste
7) Olive oil and water as per consistancy

Method:

Mix together all the ingredients for the manchurian balls and knead well. Make small round balls from it . Heat oil in a wok for deep frying, lower the flame to low-medium and then drop these balls into the oil. Fry till they turn golden-brown in color, drain and set aside.
To prepare the sauce-
Heat olive oil in a skillet, add scallions and fry for a minute. Then add the greenchilli and again saute for 2 minutes. Now add soy sauce, chilli sauce, salt, pepper, water (enough to form a thin gravy) and let it boil. Meanwhile mix cornflour in 1/2 cup water to form a paste and pour into the gravy. Keep stirring. Soon the gravy would start thickening, then drop the manchurian balls into it, cover and put off the flame. Serve with Plain rice...!

Makhmali Paneer

Ingredients:

1) 250 gms paneer cubes
2) 3 tbsp besan(gram flour)
3) 2 tbsp curd
4) 1/2 tsp red chilli powder
5)1-2 tbsp Red capsicum(bell) Papper paste for color and taste
6) 1 green small capsicums, cubed
7) 2 small onions, diced
8) 1/2 tsp garam masala
9) Salt as per taste
10) 1 tbsp lemon juice,
11) Oil

Grind to make a paste-

• 2 inches ginger

• 4 flakes garlic

• 1 tsp cumin seeds

• green cardamoms

• 2 green chillies

• 2 tbsp chopped coriander leaves

Method:

In a mixing bowl, put besan, curd, red chilli powder, salt, lemon juice and ground paste. Mix well and add the Red capsicum (bell)Papper paste for color and taste Add the paneer, capsicum and onion pieces to this mixture and mariante them till serving time. Before serving, heat oil in a frying pan. Add the paneer, onion and capsicum pieces along with the mixture to the oil. Fry till golden brown in colour. Sprinkle garam masala before serving..!

Mattar Paneer

Ingredients:
1) 2 cups mutter (green peas)
2) 1 cup paneer (How to make Paneer at home?)
3) 1 large onion paste
4) 1 tomato puree
5) 1 tsp cumin seeds
6) 2 tbsp yogurt
7) 1/2 tsp turmeric powder
8) 1 tsp red chilli powder
9) 3/4 tsp garam masala
10) 7-8 cashew nuts
11) 1 tsp poppy seeds
12) Salt to taste
13) Chopped coriander leaves to garnish,Oil

Method:

Grind together cashew nuts, poppy seeds and melon seeds to a smooth paste. Heat oil in a kadhai (wok) add jeera and let it splutter, then add the onion paste and let it fry till it changes it color and is fragrant. Then add turmeric powder, red chilli powder and fry for 2 minutes. Then add the tomato puree and let it cook till the gravy starts leaving oil from the sides of the kadhai. Then add the cashew paste and fry for 2 minutes. Then add the peas and mix, add water and cover and cook till peas are tender. Meanwhile heat another pan and add oil. Then fry the paneer cubes from al sides till they turn golden, drain and set aside. When peas are cooked add beaten yogurt, Punjabi garam masala and fried paneer cubes. Mix and let it cook for few minutes. Remove from flame, garnish with coriander leaves and serve with parathas.

Tip : Add a little bit paste of red Capsicum (bell) Papper for color.

Shev Bhaji

Ingredients:

1) 1 cup sev (Thick)
2) 2 onions; finely chopped
3) 1 tbsp tomato puree
4) 1 tomato; finely chopped
5) 1 tsp mustard seeds
6) 1/2 tsp cumin seeds
7) 1 green chilli
8) A pinch of asafoetida(Hing)
9) Few curry leaves
10) 1/4 tsp turmeric powder
11) 1/2-3/4 tsp red chilli powder
12) 1/2 tsp ground coriander
13) 1/2 tsp ground cumin
14) Salt to taste
15) Oil for frying
16) Water for gravy
17) Chopped coriander leaves, onion and lemon wedges for garnishing

Method:

Heat oil in a kadhai, add mustard seeds and let them splutter. Then add jeera, curry leaves, asafoetida and green chilli. A minute later add onions and saute them till they turn translucent. Later add the chopped tomatoes and cook till they are soft. Then add turmeric and red chilli powders. Mix and cook for few minutes. Add tomato puree, ground coriander and cumin, cover and cook for 2 minutes. Now add water to prepare a medium-thin gravy and bring to boil. Add salt, stir, add sev, cover and cook for 2 minutes. Remove from flame, garnish with coriander leaves, onion and lemon wedges and serve with pav or with chapatis.

Indian Recipe:Spaghetti

Ingredients:

1) 3 portions of Spaghetti

2) 4 medium Tomatoes

3) 1/4th of a Onion

4) 1/2 cup Green Peas

5) 1 small Carrot (or 5-6 baby carrots)

6) Garlic Paste

7) 1/2 tsp Italian Herb Mix

8) 1 Tbsp Oil

9) Salt and black pepper per taste

10) 1 Tbsp Nuts (coarsely ground)

11) 5 Cups Water

Method:

Keep water in a large vessel for boiling and add pinch of salt. Add spaghetti to boiling water and let it cook. As soon as noodle is cooked drain keep aside reserving about a cup of water. Meanwhile dice three tomatoes, cut onion, remaining tomato and carrots lengthwise. In a heavy bottom saucepan add oil and add garlic paste and onion. Fry onion till brown. Add carrots saue for few more minutes. Now add Cut tomatoes let them cook halfway. Now crush the herb mix with your palms and add it to the cooking tomatoes. Also add salt and black pepper. Add remaining tomato and green peas. for a minute. Now check the consistency of sauce, add reserved water if its too thick. Add cooked noodles and ground pine nuts. Mix well and serve warm with a piece of bread...!

Indian Recipe:Dhansaak(Dal & Rice)

Ingredients:

1) 1 tbsp Cumin seeds
2) 1 tbsp Coriander seeds
3) 3 red chilies
4) 1 tsp poppy seeds
5) 1 tsp fenugreek seeds
6) 1 tsp fennel seeds
7) 1 inch cinnamon
8) 5-6 black peppers
9) 8-10 cloves
10) 1/2 tsp nutmeg
11) 1-2 Masala cardamom or 2 small green cardamoms

Method:

Dry roast all the ingredients and grind it after cooled down.
For Dal:
1) 1 cup Toordaal
2) 1/2 cup Pumpkin pieces (you can use butternut squash)
3) 1 cup Spinach cut
4) 1/2 Potato (1/2 of a medium size potato)
5) 1 small eggplant
6) 2 tbsp oil
7) 2 cloves, 1 small cardamom, 2 bay leaves, 1/2 inch piece of cinnamon, turmeric, Cumin - for seasoning
8)1 tbsp Dhansaak masaala
9) Red chili powder
Water as much needed

Method For Dal:

Wash the daal. Add all the vegetables except spinach to the daal and pressure cook until done (about 3 whistles) Mash the vegetables and daal after the pressure cooker has cooled down. Heat oil on medium gas in a thick bottom vessel. Add cumin, bay leaves, cardamom, cloves to it and let it roast till golden brown. Add turmeric and fry for abt 10-15 seconds. Now add the mashed daal and add some water. Now add salt and chili powder and dhansaak masaala. Add the cut spinach at the same time and mix it well. close the lid and let it boil.

Method for rice for this daal:

1) 1 cup Rice
2) 1 small piece Jaggery
3) 1 small piece of cinnamon
4) 1/2 tsp cumin seeds
5) 1/2 tsp dhansaak masala
6) salt, 1 tsp oil
7) 2 cups hot water

Wash the rice and keep it aside. Heat oil in heavy bottom pan, add cumin, and cinnamon. let it sizzle. Add jaggery and make caramel by stirring constantly. Add rice when caramel is ready. Roast rice for about 5 minutes. Add hot water and salt. Mix it well and close the lid. Let the rice cook thoroughly.

Snacks:Oat Bran Upma

Ingridients:

1) 1.5 cup Oat bran

2) 3.5 cup water

3) 1 small onion finely chopped

4) 1/2 cup peas

5) 2-3 green chilies cut lengthwise

6) 2 tsp oil

7) 1 tsp ghee

8) salt (as per taste)

9)mustard seeds

10) cumin seeds

11) urad daal

12)curry leaves

13) cilantro finely chopped

14)grated fresh coconut

15 ) juice 1/2 lemon

16) freshly grated coconut (optional)

Method:

Heat oil in a thick bottom pan. Add Mustard and cumin seeds and let it sizzle. add curry leaves and cut chilies and fry for a minute or so. Add urad daal and fry till its golden brown. Now add cut onion and fry it till it becomes translucent. Add green peas and fry for few more minutes. Now add ghee to this tempering. Add water and salt, lemon juice, cilantro, grated coconut. Cover with a lid and let it boil. Lower the gas flame when water starts boiling. Now add oat bran and stir constantly to avoid forming lumps. Mix it well and cover with the lid and let it cook for 5 minutes. Once again mix it with spoon and serve with fresh cilantro and coconut.

Tips - Oat Bran has more fiber and protein so it is more healthier option than the normal Upama. You can add Chana Daal to the tempering if you like that crunch.