Indian Cuisine · Maharastra

Misal Pav

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Misal Pav is a famous Maharastrain street food, this is a spicy spicy dish and taste totally yum.

To start you will need the sprouts of matki dal. This is how i make the sprouts, wash and soak the dal overnite. Next drain the water and place the dal in a muslin cloth and place it in a box, it will take close to 24 to 30 hours  for the sprouts to come out.

Misal Pav

Recipe :

1.  Heat oil in a pan , add rai and jeera and 1 chopped onion. Fry for a minute.

2. Add r.chilli, haldi , dhaniya powder and a good spoonful of goda masala and saute for 10 secs.

3. Make a paste of little coconut, 5-6 cloves of garlic, 1 small tomato and add it to the pan.

4. Cook the paste nicely and add the sprouted matki and salt. Saute for a couple of mins so that the dal is coated in all the masalas and looks shiny. Add water* and cook for 10  mins. Check if the dal is cooked. Garnish with coriander leaves.

* Add more water as this should be a very thin gravy so u need to add more masalas.

To assemble

In a bowl firstly add the dal and then top it off with the gravy *( It is also called as Kat ).
Top it off with chopped onion, a spoonful of green chutney (My touch), curds if you want, namkeen of your choice and a good squeeze of lemon juice.

Serve hot with buttered and toasted pav.

Maharastra · Snacks

Pav Bhaji

 

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I love Pav bhaji and especially the one i make it :). After various trails i have perfected the recipe for the same. So here goes the recipe.

1.Chop 3 potatoes, 1 carrot and some cabbage .  Here you can use veggies of your choice.

2.Pressure cook these along with a handful of fresh peas for 3 whistles.

3. Heat oil and butter in a pan and add 1 small chopped capsicum and saute them for a minute, add puree of 1 onion, 3 small garlic cloves and some ginger and fry nicely.

4. Add r.chilli powder, pav bhaji masala, haldi , dhaniya powder and salt and cook for some seconds.

5. Add puree of 3-4 tomatoes and also the boiled and mashed veggies at this stage.

6. Mix nicely, add little water if required to get the right consistency and cook for close to 15 mins.

7. Just before taking it off the heat add a tbsp of butter and coriander leaves.

I always taste and adjust the masalas and seasoning according to my taste. So taste and make it more spicy or less accordingly. The main difference and the best taste was when i added the veggies along with tomato puree. Earlier i used to fry the puree nicely and then only add veggies.

Serve hot with buttered and toasted pav, chopped onion and lemon wedges.