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.

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
For Frying:
Oil-1 tbsp
Cumin seeds
Mustard seeds
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
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!

Thursday, August 15, 2019

Dry Fruits Semiya Payasam

Semiya Payasam is an authentic South Indian recipe and is made on special occasions. The main ingredient in the payasam is semiya/Seviyan /vermicelli and dry fruits. This Payasam/ Kheer is very rich and delicious.
 It is very easy to make...This classic Indian dessert prepared with vermicelli cooked in milk and thickened with crunchy dry fruits. In this delicious rich dessert Saffron is added for a unique flavor. This dessert is rich with dry fruits, ghee, cardomon and saffron, the taste of this sweet still lingers on palate and makes this kheer unique and tasty. 
 Today is RakshaBandhan, Avani avittam and Independence day .So on this special festive occassion I made this Payasam.

Full fat milk- 1 litre
Roasted vermicelli/seviyan- 100gm
Condensed Milk-200 gm
Sugar- 1/2 cup
Cashews- 10 gm(chopped)
Pistachios- 10 gm(chopped)
Almonds- 10gm (chopped)
Raisins- 10gm
Ghee - 2 tbsp
Cardamom powder - ¼ tsp
Saffron -pinch
1.Soak the almonds in boiled water and then peel off the skin and slice the almonds and Keep aside.
2.Soak saffron in warm Milk.
3.Heat ½ tablespoon ghee in a pan. Once it is hot, fry the cashews, almonds, pistachios & raisins separately, until they all turn golden brown. Remove them from the pan and keep it aside.
4.In the same pan add the remaining ½ tablespoon ghee. Fry the vermicelli until it starts changing its color and becomes slightly golden. (This step can be skipped if using roasted vermicelli).
5.Heat milk in a broad vessel till it reduces by half.
6.Once Milk started thickening add the fried vermicelli immediately to the milk along with the roasted dry fruits. 
7.Mix well and cook the vermicelli until it becomes soft.
8.Once the vermicelli gets cooked, add the condensed milk ,sugar and saffron soaked in milk and cardamom powder and cook for another minute.
 9.Then turn off the heat and serve warm in small bowls Garnish with almonds and pistachio slivers.