Posts Tagged ‘maharastrian’

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.

Ingredients:

  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil

Method:

  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!

Note:

For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav

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Vada Pav

Posted: June 4, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , , ,

Vada Pav

One of the memories of Mumbai that always makes me nostalgic is Vada Pav. It is a street food which is so part of Mumbai you just cannot miss it and everyone enjoys it at there favorite corner joint. We had this place near our college in Churchgate, Mumbai where we use to go during break to eat this delightful snack and after passing out while working as well I found a spot near VT Station which had Jumbo Vada Pav’s which were massive.

There is no time to eat it in Mumbai, it is a quick thing to grab day or night, rain or sun, rush or no rush and you do not have to go looking for it, it is there everywhere.

Vada Pav is a Maharashtrian vegetarian fast food consisting of potato vada between two slices of bread called Pav. Here is my recipe for the same, enjoy..

Vada pav

Vada pav

Ingredients:

For batter:

  • 1 cup gram flour/besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste

For Vada:

  • 2 large potatoes, boiled, peeled and mashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 green chillies, chopped
  • 6-7 fresh curry leaves, chopped
  • 1/4 cup chopped coriander leaves
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon grated ginger
  • salt to taste
  • 4-6 long green chillies
  • Oil for deep-frying

For Green chutney:

  • 1 1/2 cup coriander leaves
  • 1 garlic clove
  • 1 green chilli
  • 1 teaspoon oil

For Onion masala:

  • 1 small red onion, finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped coriander leaves

And 10-12 Pav bread

 

Preparation:

  • Boil Potatoes in pressure cooker, once cooled, peeled and mashed the same. Keep it aside.
  • In a pan heat a teaspoon of oil, add mustard seeds, cumin seeds and let it get brown and splutter. Add garlic, ginger, turmeric powder, chilli powder, curry leaves and cook for 1 minute, so that the raw smell of turmeric goes of and immediately add mashed potatoes to the pan and mix everything well.
  • Let the potato mixture cool enough to handle with your hand and make small balls and keep it aside. This will make around 10-12 small balls.
  • Meanwhile make batter for dipping vada. Mix all the ingredients for the batter and slowly add water to make thick batter.
  • Heat oil for deep-frying vadas, once the oil is heated enough, dip the potato balls in batter and drop carefully into the oil. Fry the vada until golden brown in all sides. Drain on paper towel.
  • Also, deep fry long green chillies dip in the batter to serve.
  • Grind all the ingredients under green chutney except oil. Add oil in the end and keep it aside.
  • For onion masala, take a bowl, mix all the ingredients under onion masala and keep it aside.

 

For assembling Vada Pav:

  • Slit Pav horizontally but not completely to the end(leave the other end joined),  heat a pan, brush it with oil and toast the pav placing inner side down for 1-2 minutes or until you get a slight golden brown.
  • Once the pav is toasted, spread green chutney on one side, place onion masala over green chutney and then place then vada on it and gently press it down.
  • Serve with green chillies .

 

 

Thanks for dropping by and for all your lovely comments…appreciated…Have a nice weekend everyone…