Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Ingredients :

For Usal:
Matki / Moth bean Sprouted (Can use other Sprouts as well)
1 Onion - Finely chopped
2 Large Potatoes
2 Green chillies - Finely chopped
2 tsp Ginger-Garlic paste
1 tsp Chopped coriander leaves
Turmeric powder / Haldi - 1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Lemon juice
Garam Masala Powder / Goda Masala - 1/2 tsp
Curry leaves 5-6
Oil 1-2 tbsp
Salt to taste

For Rassa (Spicy thin Gravy):
Dry coconut Cut to small pieces (better if Grated) - 1/2 cup
1 Tomato - chopped
1 Onion - chopped
3/4" Ginger - chopped
Garlic - 4/5 Cloves
Goda masala or Garam masala - 1/2 tsp
Turmeric powder / Haldi - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder / Dhania powder - 1 tsp
Cumin powder / Jeera powder - 1/2 tsp
Coriander leaves chopped
Oil 2-3 tbsp
Asafoetida / Hing - 1/4 tsp
Mustard 1/2 tsp
Tamarind Juice - 1 tbsp(can use lemon juice)
Sugar - 1 tsp
Salt to taste

To serve:
Pav Buns / Bread Buns
Onions - Finely Chopped
Coriander leaves - Finely chopped
Lemon - Wedges
Farsan / Mixed Namkeen

Preparation :

To prepare Matki Usal:
1. Way to sprout Matki - Wash and soak matki (moth beans) for 7-8 hrs in water. Keep it closed in a warm place or use a sprout maker to make sprouts.
2. Boil the Matki sprouts and Potatoes in cooker for 8-10 mins.
3. Heat oil in a Pan / Kadai and add mustard seeds, Hing, Jeera and curry leaves. Saute for half a minute. Add chopped onions and green chillies and fry until the onions turn golden brown.
4. Add Boiled Matki and Potatoes (Cut them in Cubes) and let them cood for 2 mins.
5. Add Turmeric powder, Red chili powder, Garam Masala and salt. Mix well. Pour a little water and close the lid and let it cook for few minutes so that salt and other spices are absorbed.
6. Your Matki Usal is ready.

To prepare Rassa / Tarri / Kat (Spicy Gravy):
1. Roast the dry coconut pieces.
2. Heat 1 tbsp Oil in a Kadai / Pan and add chopped Onions, Chopped Ginger and Garlic. Saute until they turn slight golden brown in color.
3. Add tomatoes and cook till it become mushy and let it cool completely.
4. Once cooled , Grind the mixture of coconut,onion and tomato to a very smooth paste.
5. Heat 2 tbsp oil in a Pan and add Mustard, Hing and the above paste and let it cook for a minute.
6. Add Coriander Powder, Cumin powder, Turmeric powder, Red Chilli powder , Salt and Sugar and mix well and cook for some time.
7. Add about 3 cups of water, Tamarind juice and Garam Masala powder. Boil well for about 5-10 mins. The consistency should be watery, so add more water if required.
8. Sprinkle with chopped coriander leaves and your Rassa is ready.

Way to Serve Kolhapuri Misal Pav :
In a Bowl, Add farsan and Usal and gently mix. Squeeze lemon and add chopped onion and coriander leaves and some farsan over it.
In another small bowl take some Rassa.
Serve hot with Pav and chopped onions and Lemon Wedges.

Veggie Fingers Recipe

Veggie Fingers Recipe

Veggie Fingers Recipe

Ingredients :
Potatoes - 3 (Boiled and Mashed)
Carrots - 1/2 cup (Chopped)
Fenugreek (Methi) - 1/4th cup (chopped)
Beans - 3-4(chopped)
Salt to taste
Pepper to taste
Bread crumbs - 1 cup
Oil for frying

Preparation method for Veggie Fingers :
Mix all the ingredients in a bowl.
Take some mixture and shape them up like fingers.
Dip these fingers in Bread Crumbs completely.
Deep fry these Veggie Fingers mixture till its colour changes to Golden Brown.
Serve Hot with Tomato ketchup or Green Chutney.

Tip : To make it even more tasty you can added grated Cheese to the mixture.

Litti Chokha Recipe

Litti Chokha Recipe

Litti Chokha is a traditional Snack found in India Northern States of Uttar Prades, Bihar and Jharkhand. It is eaten as an evening Snack during Winter prepared on Cowdung Fire. Though it can be enjoyed all year round.
Litti Consists of Wheat / Sattu formed into balls filled with a mixture of Spices.
Chokha is Mixture of Roasted Brinjal, Potatoes and Tomatoes served with the Litti.

Litti Chokha Recipe

Ingredients:
For outer part of Litti :
2 Cups Wheat Flour
½ Tsp ajwain (carom seeds)
2 Tbsp of ghee
¾ Tsp salt (or as per Taste)

For Filling:
1 Cup Bhuna Chana (Roasted Gram) or Sattu(if its available)
4-5 Cloves grated Garlic
1 Medium onion finely chopped
1 Ginger grated (about an Inch)
2-3 Green chilies, finely chopped
½ Cup coriander leaves finely chopped
½ Tsp onion seeds (Kalonji)
1 Tsp Ajwain (carom seeds)
1 Tbsp Lemon juice
2 Stuffed Red Chilli Pickle
Salt to taste

For Chokha:
2 Boiled Potatoes, Medium Sized
1 Big Brinjal (Baingan)
3 Tomatoes, Medium Sized
4-5 Garlic Cloves
2-4 finely chopped Green Chillies
½” Peice of Ginger grated
2 Onions Finely Chopped
1 Tbsp finely chopped coriander (dhania)
2 Tsp mustard oil
Salt to taste

Preparation:
For Chokha:
1. Remove the Skin of the Boiled Potatoes and keep aside.
2. Roast the Brinjal and Tomatoes on the gas Flame until they become soft.
3. Peel off the burnt skin of Brinjal.
4. Now Mash the Boiled Potatoes, Brinjal and Tomatoes along with Garlic.
5. Add Finely chopped onion, Grated ginger, Coriander leaves, Green chillies, Salt and mustard oil.
6. Mix all the Ingredients Properly. Now your Chokha is ready.

For Litti:
1. Sieve the Flour in big bowl.To that add carom seeds,Salt as per taste and oil.
2. Knead the dough properly with water.It Should be Soft. Cover it with Wet Cloth and keep aside.
3. If Sattu is not Available, Grind Chana with Black Pepper.
4. Take the mixture in a Mixing Bowl and add in Grated Ginger, Green Chillies, Coriander, Lemon Juice along with all the Spices and Mix Well. Keep aside.
5. Now take the dough and make small Chapatis.
6. Now take the filling mixture prepared above and place in the middle of the chapatis and pinch the chapati from all sides to make a ball of chapati filled with the filling mixture.
7. Similarly make 10-12 balls. Litti is ready for Cooking.
8. We can either bake these Litti's in a preheated oven at 180C or Roast in Goithas (Burnt cow dung cakes)/Coal.
9. Bake/Roast till one side is brown and black spots start to appear on the Litti surface.
10. Then turn over the Litti and bake/roast for a few more minutes until this side is brown as well.
11. Litti is ready for Serving.
12. Dip Hot Litti in Pure Ghee or Butter and Serve with Chokha and Green Coriander Chutney or Boondi Raita.

Phulka Roti / Chapati Recipe

Phulka Roti Recipe

Phulka Roti / Chapati Recipe

Phulka Roti / Chapati are the softest of all Indian flat-breads. They are made to puff up by Cooking them on direct flame, creating an air pocket in between, hence making the bread very soft. It is also very rich in nutrients and fibers that whole wheat brings along with it, and also low in fat and very light on the stomach. Phulka Rotis are usually served with Curries, Gravy or Vegetable Sabjis. Find Easy to Understand Phulka Roti Recipe Below.

Ingredients:
3 cups Atta / Whole Wheat Flour
1 to 1½ Cups of Water or as required
Salt to Taste
1 - 2 tsp of Oil or Ghee

Preparation:
1. Take 3 cups of Atta / Whole Wheat Flour in a bowl. Add salt, a bit of Water and oil/ghee and start mixing.
2. Begin to knead the dough adding a bit of water in between.
3. Keep kneading the Dough till it becomes soft and pliable. The Dough should not be very soft or very hard.
4. Now make balls of the dough as per the size of the phulka roti required.
5. Flatten the ball with your hands and dip it in whole wheat flour before rolling it on the board to make a flat round circle.
6. Put the Tawa on the Gas Stove and make it Hot.
7. After the Tawa is Sufficiently hot,  put the round phulka roti on the tawa.
8. When the bottom side of the roti is less than half cooked, turn the roti and cook the other side.
9. The other side should be cooked a little more than the first side.(brown spots will start to appear)
10. Now cook the first side of roti on direct flames using a Tong. The Phulka roti will start to Puff.
11. Similarly cook the other side of roti on direct flame and the roti will puff some more. Avoid burning the roti.
12. Now your Phulka roti is ready. Now apply some ghee or oil on the roti to keep them soft for a long time.
13. Serve the phulka roti hot if possible or you can store the roti in a Hot Pot Roti Basket or a Casserole.
14. Serve the Phulka roti with Dal or Vegetable Sabji.

Tips : To make the Roti more Softer, Add 1/4 Cup of Milk to the Dough during Kneading.

Puran Poli Recipe

Puran Poli Recipe

Puran Poli Recipe

Puran Poli is a popular maharashtrian recipe made during Holi, Gudi Padwa,Gaanesh Chaturthi or diwali or any other festive occasion.
Puran Poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana daal and jaggery. In marathi language the sweet filling is called as Puran and the bread is called as Poli.

Ingredients:
For Puran:
Toovar daal or chana daal - ¾ cup
Jaggery or sugar - ¾ cup
Cardamom powder - 1 pinch
Saffron - few strands
Water - 2½ cups

For Poli:
Whole wheat flour (chapatti atta) - 1 cup
Oil - 1 Tbps
Ghee (Clarified butter) - for frying
Water - ⅓ cup or little more
Salt

Preparation:

Making Puran:
1. Wash the daal under running cold water. Then Soak it into warm water for 30-45 minutes. If using chana daal then soak for 1 to 1½ hours.
2. Drain the Soaked water and discard, add daal to pressure cooker with fresh 2½ cups of water. Cook the daal for 4 whistles or till the daal is cooked.
3. Drain the daal water so that only mashed Daal Remains.
4. Heat a Pan on medium flames and add mashed daal and Jaggery. Jaggery will start to melt. Keep Stirring.
5. It will start to thicken up. Keep Stirring to prevent Sticking to Pan.
6. As it thickens more, Add cardamom powder, saffron and mix well.
7. To check the consistency of Puran, try to make the spoon stand vertically in the center of the puran. If the spoon falls cook a little more to achieve good consistency. Now the puran is ready.
8. Let the Puran cool, meanwhile make dough.

Making dough:
1. Mix dough and salt in a bowl. Add a little oil and mix.
2. Start kneading dough by adding little water at a time. Dough should be smooth and soft. Cover it and let it rest for 15 minues.

Making Puran Poli:
1. When dough is ready and puran is cool to touch. Divide the puran into 6 equal portions smooth balls.
2. Also divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
3. Put the Puran ball in the center of Dough and start gathering the edges, pinch in the center to seal.
4. Dust a little flour and roll gently to make round poli.
5. Heat the tawa on medium heat. Once hot place one poli and let it cook on bottom side, you will see small bubbles on top.
6. Smear some ghee on top.
7. Flip and cook by pressing gently with spatula.
8. Smear some ghee, by this time bottom part has few brown spots and it is cooked.
9. Flip and cook by pressing again the other side.
10. Once cooked from both sides, remove it to the plate, apply some more ghee on top and serve hot immediately.

Fried Poha Chivda recipe | Flattened Rice Chiwda Recipe

Fried Poha Chivda Recipe

Fried Poha Chivda recipe | Flattened Rice Chiwda Recipe

Ingredients :
  • 2 cup oil for frying + 1 tsp oil for tempering (tel)
  • 300 gm of thick white poha / aval/ flattened rice
  • ⅓rd cup of peanuts (moongfali)
  • ⅓rd cup of cashew nuts (kaju)
  • ⅓rd cup of roasted chana (optional)
  • 3 tbsp green raisin (kishmish)
  • ⅓rd cup curry leaves (kadi patta)
  • 2 tbsp dry coconut slices (optional) sukha copra
  • 3-4 green chilies sliced diagonally or lengthwise (hari mirch)
  • 1 tbsp ginger julienne (adrak)
  • ¼th tsp mustard seed (rai)
  • 1 tsp cumin seed (jeera)
  • ¼th tsp red chili powder (lal mirch powder)
  • ¼th tsp turmeric powder (haldi)
  • ¼th tsp asofoetida (hing)
  • 2 tsp sugar or as required (shakar)
  • salt as per taste
Instructions :
  • Firstly keep all the ingredient's handy before you start frying. Heat the deep vessel with oil. Once oil is hot take poha in batches, place them on the fine mesh sieve ladle. Immerse them slowly in the hot oil and fry until they appear crisp.
  • Alternatively you could deep fry them without the fine mesh sieve ladle. Remove them with a slotted spoon once they appear crispy and double in size. Preferably a fine mesh sieve ladle would make your job much easier.
  • Place the fried poha in another dish. Now place peanuts and fry the similar way.
  • Once they appear crisp remove and place aside.
  • Similar way fry the cashews but not too much else they would look brown.
  • Now fry the raisins.
  • The raisins would plump then remove and place aside.
  • Similarly fry almonds until they look crisp.
  • Now fry curry leaves.
  • Fry chilies and ginger together.
  • Once they change color place aside. If using chana dal and coconut then fry them same way.
  • Remove all the fried ingredient's on a paper napkin to absorb excess oil.
  • Now in the same pan heat little oil. Once hot add cumin and mustard.
  • When they crackle add turmeric powder, asofoetida, red chili powder, sugar and salt.
  • Now add all the fried ingredient's.
  • Mix and stir nicely for 2 mins on low heat.
  • Remove them from heat allow to cool then store into an air-tight container. Serve your poha chivda along tea or coffe or as a quick snack.
Notes :
1. While frying ensure you don't over fry them else they could appear burnt or brown.
2. Alter spices as per your taste and preference.
3. Using roasted chana and dry coconut slices are optional.

Murmura / Kurmura Chiwda Recipe

Murmura /Kurmura Chiwda Recipe

Murmura Chiwda Recipe

Ingredients :
1 Cup puffed rice
1 Teaspoon Oil
2 Tablespoon Ground nuts / peanuts
1/2 Teaspoon Onion Seeds / Kalonji
1 Red Chilli
1 Sun dried chilli
1/4 Teaspoon Red chilli powder
1/4 Teaspoon turmeric powder (Haldi)
2 Sprigs of curry leaves
Salt to taste
Ground black pepper to taste

Preparation :
1. In a frying pan, heat oil. When the oil is hot, add peanuts and fry them on low flame till they change color to light golden or till they splutter
2. Remove the peanuts and place them on Tissue paper / Newspaper to saok excess oil.
3. In the remaining oil add curry leaves, onion seeds(kalanji), sun dried chilli, dry red chilli and fry for a few seconds.
4. Switch off the flame and add red chilli powder, Turmeric powder, salt, pepper and immediately add Murmura/Kurmura (puffed rice) and Fried Peanuts. Give it a nice stir till everything mixes together.
5. Cool completely and serve. Can Store in Air tight Container for a few days.

Vegetable Biryani or Veg Biryani Recipe

Vegetable Biryani Recipe

Veg Biryani Recipe

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Green Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces.
Puree of 2 medium Tomato.
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil
(Add other Veggies of your choice)

Preparation:
1) In a deep sauce pan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.
6) Serve with Raita.

Vegetable Pulao Recipe

Vegetable Pulao Recipe

Vegetable Pulao Recipe

Ingredients:
Basmati rice : 1 cup washed in running water
Carrot : 1/2 carrot evenly cut in medium cubes
Green Peas : 1/4 cup washed
1/2 Onion : sliced
Cumin seeds : 1 tbsp
Ghee (clarified butter) : 2-3 tbsp
Cloves : 3-4 counts
Bay leaf : 1 count
Red chili powder : 1 tsp
Garam masala : 1 tsp
Coriander powder : 1tsp
Cashew nuts : 8-9 counts cut into half
Salt : to taste
Water : 2 cups
Freshly chopped coriander(Cilantro) Leaves : for garnishing.

Preparation:
• In pressure cooker on a medium flame heat some ghee and add cumin seeds to it.
• Let it heat and add cloves and bay leaf .
• Now add sliced onions and let them get golden brown in color. Add all vegetables i.e carrots,green peas .Keep on stirring and let them cook for a while.
• Add cashew nuts and rice to it and continuously keep on stirring everything for a while.
• Add red chili powder, coriander powder and garam masala to the rice.
• Add water double to the quantity of the rice.
• Close the lid and let it pressure cook till 1 whistle on medium flame.
• Turn off the heat and let it cool down.
• Garnish with some freshly chopped coriander leave and serve hot with some yogurt raita or butter milk.

Tandoori Roti without Tandoor

Tandoori Roti without Tandoor

Tandoori Roti without tandoor

Ingredients:
Wheat flour
Salt (Optional - i don't use it)
Water to knead the dough

Preparation:
1) Knead the dough of regular roti. Keep it a little sticky.
2) Heat a thoroughly scrubbed tawa (or cooker) on high flame.
3) Roll oval shaped (just for effect, in any shape they will taste equally good :) ) rotis using as little flour as possible.
4) Wet your hands and brush the roti with water.
5) Now take roti in one hand and shift it to the other hand with little pressure. keep flipping between hands for 4-5 times.
6) Now carefully put the roti on tava and by applying little pressure everywhere stick it to the tawa. Sticking the roti is very important.
7) Now flip the tawa, so that roti is facing the flame.
8) Cook the roti properly and then flip the tawa to get it back to it's normal position.
9) Using a chimta (forceps) pick up the roti from the tawa, cook it directly on the flame on the other side also.
10) Apply Ghee/butter if you want to and have Garam Garam Tandoori roti with gravy of your choice.