Friday, October 25, 2019

Almond/Badam Burfi

 
Badam burfi is delicious and healthy sweet recipe which is really easy to prepare. It's a very rich and delicious dessert with the goodness of almonds and milk and sugar. This tantalizing barfi can be prepared by pure and wholesome almond paste is cooked in sugar syrup and flavoured with saffron.   This tastes super delicious and relished everyone. The  soft texture and rich flavours of barfi makes it really irresistible. Today I made this Burfi for Diwali Festival.
 
Ingredients:
Almond- 1 cup
Sugar- 2 cups
Ghee-3/4 cup
Milk - 1/2 cup
Saffron- pinch
Method:

1.Take Almonds in a vessel. Add hot water to soak the almonds and cover and set it aside for 20 minutes. 2.After 20 minutes, drain the water. De-skin the almonds and take it aside.
3.Add all the de-skinned almonds to the mixer jar. Add milk and grind it to a fine paste
4.Combine the saffron and warm milk in a small bowl, mix well and keep aside.Grease the Plate and Keep aside.
5.Heat a heavy bottomed pan and Prepare the sugar syrup by adding ½ cup water. Boil the sugar syrup till it forms one string consistency.
6.Now Add almond paste and saffron milk and stir constantly. Then add ghee and keep stirring.
7.Cook until it gets thick and dense in consistency. Keep stirring till the mixture becomes thick and starts to roll like a ball without sticking to sides and bottom of the pan.
8.When you get this correct firm consistency, then switch off the flame.
9.Pour the burfi mixture to the greased pan. Level the edges and When they are warm, cut them into desired pieces.
10.Store the Almond Burfi in an air-tight container and enjoy the burfi!
 


Saturday, August 31, 2019

Misal Pav

Misal pav is a popular mumbai street food. It is my family’s favourite dish. Misal” is a Marathi word which means “mixture”.Misal is a spicy curry made with mixed sprouts or moth beans and pav (laadi pav). Misal is garnished with mix farsan (mix chiwda) on the top and also some topped with onion & Lemon. Misal has two types – the thick spicy sprouted mixture, called Usal and the watery gravy, called Rassa. The gravy is either Laal Rassa (Red Gravy), Kala Rassa (Black Gravy) or Hirwa Rassa (Green Gravy). Tari is a spicy red oil that makes the dish look devouringly mouth-watering. All Misal’s are relished with pav, buttered or plain. When all these things come together, you have a wholesome, somewhat healthy dish called the Misal Pav. Every household has its own recipe; that you can easily make at home. This spicy and lip-smacking dish can be served for breakfast, and brunch and is healthy as well.



Ingredients
For Sprouting Moth Beans:
Sprouted moth beans/ matki-1 bowl
Water-2 cups
Turmeric powder-1/2 tsp
Red chilli Powder- ½ tsp
Salt -1 tsp
For making Misal masala paste:
Dry Roast:
Dry coconut grated-¼ cup
Coriander seeds- 1tbsp
Pepper- 1 tsp
Jeera- 1 tsp
Cinnoman-1 stick
Cloves-3
For Frying:
Oil-1 tbsp
Cumin seeds
Mustard seeds
Redchillies-5
Ginger roughly chopped-2-inch
Garlic roughly chopped-4 Cloves
large Onions-1 sliced
large Tomato -1chopped
For making misal curry:
Oil-1 tbsp
Cumin seeds-1 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Red chili powder-1 tsp
Garam masala powder-1 tsp
Roasted cumin powder-1 tsp
Salt per taste
For serving misal pav:
Fresh coriander leaves finely chopped-1/2 cup
 Lemon wedges-5to6
Bowl full of farsan
Method:
1.Rinse the mixed sprouts in a vessel with water.
2.Then wash them under running water and drain the water.
3.Put the mixed sprouts in the cooker along diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing.
4.Pressure Cook the mixed sprouts up to 2 whistles with 3 cups water on low medium flame
For making misal masala paste:
1.Heat the wide bottom broad pan and dry roast the grated dry coconut on low flame, till it turns aromatic and golden brown in colour.
2.In the same pan, fry Pepper, clove, cinnamon, red chilly jeera and sauté till it splutters.   
3.In a Pan add oil heat and add the onions and sauté for 4 -5 mins till it becomes tender and then add tomatoes and cook until it turns soft and mushy.
4.Turn off the flame and wait for the mixture to cool down
5.Once cooled, transfer it to the same mixer jar in and blend  along with fried masala and onion it to form a smooth paste and keep aside.
 
For making misal gravy:
1.In a broad pan, heat 2 tbsp oil and add jeera and let it splutter.
2.Add the masala paste into the pan and sauté for 7 to 8 mins on medium-low flame until the paste releases oil and starts leaving the sides of the pan.
3.Now add red chilli powder, coriander powder, jeera powder, and garam masala and sauté on low flame till it turns aromatic.
4.Add in the pressure-cooked moth beans along with its water and salt as per taste and stir it occasionally on high flame for about 10 -12 minutes.
5.Once the misal gravy is cooked, oil starts floating on top and a red layer appearing on top is called tarri/kat which adds spicy flavour to misal.
6.Turn off the flame and garnish with fresh coriander leaves
For serving misal pav:
1.Take a deep bowl and add moth beans to form the base layer.
2.Now add finely chopped onions and 1 tbsp coriander leaves.
3.Top it with a handful of farsan and squeeze 1 tbsp lemon juice.
4.Finally, pour ladleful of Ras all over farsan and 1 tbsp coriander leaves.
5.Serve hot misal with fresh and spongy pav and lemon wedges.Enjoy!