Misal Pav

Dear Readers,


A very awaiting spicy recipe of misal pav will be shared especially for all the youngester. During our colleage days misal pav was our favourite due to its spicy taste , cheap and easily availability . In maharastra state, its very common and available on the streets of mumbai, pune and nasik city. The curry misal is made of different pulses and green peas (mutter) and eaten with bread or bun (pav). Its very nutritional , high in protein and different pulses are used . Now a days in indian restaurant misal pav has made its unique space and available as breakfast item.




                                        Serves 4 to 5 persons

Ingredients:


1/2 cup green gram  { soaked overnight }
1/2 cup chickpeas (brown) { soaked overnight }
1/2 cup  mutki (muth) { soaked overnight }
1/2 cup green peas (mutter)
2 chopped onion
2 chopped tomato
2tbs tamarind sauce
2tbs punjabi masala
2tbs chilli powder
2tbs turmeric powder
2tbs coriander powder
2tbs salt
2tbs sugar
4tbs cooking oil


For Garnishing :
1 finely chopped onion and coriander leaves
1 bowl Sev ( indian farshan )

How to:

1. Boil overnight soaked pulses in pressure cooker.
2. Heat oil in pan and add black mustard seeds for tempering. when it starts crackling add pinch of chilli powder and turmeric.
3. Add chopped onion and tomato and let it cook till onion turns light pink.
4. Now add boiled pulses along with tamarind sauce. Also add punjabi masala, chilli powder, turmeric, coriander powder, salt , sugar.
5. Add 1 1/5 cup water and let it boil for 10 min. The curry should not be dry but with gravy.
6. For garnishing use finely chopped onion , coriander leaves and Sev.

Serve it hot with Pav (buns) or bread. In the above recipe, as per taste salt , and sugar can be added due to tamarind .

Kaju Burfi

Dear Readers,


In India this month is an auspicious month of Shravan where all Hindus worship lord Shiva. Also many indians fast in this holy month and again a very beautiful festival of Rakshabandhan - a bond of brother and sister falls in this month. I thought of sharing a recipe of  sweet dish which can be used during festival and for those who are fasting. 

Ingredients :-


2 bowls milk powder
150gm cashewnut powder
1 bowl sugar
1 cooking spoon ghee
1 cooking spoon warm milk
20 gm cardamom powder (elaichi powder)
1tbs of pistachio and almond powder each.



Preparation:-

1. Take 2 bowl of milk powder and add the cashewnut powder , ghee and warm milk, also add cardamom (elaichi) powder to it and mix well.
2. Make sugar syrup (chasni) thick of 3 strings ( 3 tar )
3. Now add the mixture to the chasni and keep on stirring.
4. Pre grease the plate and spread the mixture eventually with 2.5 inch thickness. 
5. Garnish with pistachio powder and almond powder.
6. Let the mixture cool down and then cut it into cubes or in diamond shap.

In the above recipe the sugar can be taken as per taste , preferably the measure of bowl is ideal. Just enjoy the festival with kaju burfi till i come with my next sweet dish.

Grilled cheese sandwich

Dear Readers,


Todays recipe is based on fast food.  A very simple recipe and fast to cook. Nothing much to write as introductory note , kindly note the below ingredients and its method.

Ingredients for stuffing:-


3 boiled potatoes mashed
1 grated onion
1/2 cup green peas (mutter)
2 chopped green chilly
1tbs lemon juice
1tbs each of chilly powder, turmeric, coriander powder
50gm cheese
50gm paneer grated (optional)
50gm coriander leaves
salt as per taste
1/2tbs sugar
1 packet Bread
1 packet salted butter.


Preparation :

1. Mash boiled  potatoes and add chopped green chilly and grated onion to it and mix well.
2. Boil green peas (mutter) for 10 min to make them soft and add to the above mixture.
3. Add red chilly powder, turmeric , coriander powder, salt, lemon juice , sugar, coriander leaves and grated paneer to the above mixture to form a bater for stuffing.
4. Apply butter to 2 bread slice and  spread the bater on the bread slice .
5. Garnish with cheese and on top of it put another bread. Optionally butter can be applied on the other bread.
6. Pre heat the grilled sandwich toaster for 5 min and then put the stuffed sandwich to toast. 

The above recipe serves 4 to 5 persons and makes approx 12 to 15 grilled sandwich.

Green Moong daal dosa

Experimenting with different dals to cook dosa is always exciting. Green moong daal is usually used to cook khichadi, a simple and light diet. But i tried a different version of it in the form of dosa, and truely it was an amazing dish, a variety but simple and light. Moong daal has good nutritional values and so if it is used in our diet with variety in dishes then its better for good health. Childrens are generally very fussy about their meals. If they are served same dishes every time , it just irritates them . Serving them green moong daal dosa will be a unique and nutritional dish. Below is the recipe


Ingredients:-

Green moong dal - 3cup
Rice - 1cup
Ginger paste - 1tbs
Chopped green chilli - 2
Salt - 2tbs
Grated onion - 1
Grated cheese - 50gms


How to:-

1. Soak green moong daal and rice together for atleast 5 hrs in water.
2. Grind the mixture in food processor. Remove the water before grinding. 
3. Add the chopped green chilli and ginger paste and salt to the bater and grind again , add water to it making a semi liquid bater.
4. Heat a non- stick pan and put 1tbs of oil on it. Now take 1 cooking spoon bater and spread it in round shape with thin width.
5. Take little grated onion and grated cheese and spread on the bater in the pan. Meanwhile let the dosa cook till it is light brown and is able to turn the other side. This part is a bit tricky.
6. The opposite side with grated onion and cheese needs to be cooked slightly.

The dosa is ready to serve and serve it hot. Preferrable serve it with coconut chutni and Sambhar.

Vegetable Biryani

Dear Readers,
Among different varieties of recipes on rice, vegetable biryani is the first on my blog. There are many different ways of cooking vegetable biryani and as a result some beginners in cooking do get confused as which is the right way to cook vegetable biryani. I have tried my level best to make it simpler but tasty for all the readers.
                                       
                                                           Serves 4 to 5
Ingredients:-

1 1/2 cup - basmati rice 
1 chopped - onion, tomato, carrot, beans, potato, chilli (each)
1/2 cup - green peas (mutter)
 2 cooking spoon - Butter/ ghee
2 tbs - chilli powder, turmeric, coriander powder, salt (each)
2tbs - Garam masala
1 cup - curd
A pinch - saffron
1tbs - rose essence 
4 to 5 -  Cashew nut / golden raisin(kishmish) 


For tempering:-
2tbs - cumin seeds (jeera0
1tbs - garlic and ginger paste
4 to 5 - Neem leaves/ kadhi patta
1tbs - black peeper powder
1/2 tbs - asafoetida (hing)
1tbs - Fenugreek seeds (meethi)


How to:-

1. Boil basmati rice with salt added in pressure cooker.
2. Heat in pan ghee or butter and temper with cumin seeds, when it crackles add fenugreek seeds, asafoetida (hing) , garlic and ginger paste, neem leaves/kadhi patta. 
3. Now add chopped vegetables , onion, tomato, carrot, beans,potato and green peas to it.
4. Add black pepper powder and dry fruits - cashew nut and golden raisin along with chopped vegetables.
5. Add 1 cup water and close the lid of the pan and let it cook for 15min.
6. Meanwhile add saffron and rose water/essence to the curd. Rose water/essence is optional.
7. Now add the curd to the basmati rice in a bowl.
8. Once the curry is ready after 15min, in a empty bowl put 1 layer of rice and on it spread the layer of curry, again on the layer of curry put layer of rest of rice and then on it remaining curry.
9. Put this in oven for 10min at 150 degree C
10. Now mix well the  layers of rice and curry in the bowl and garnish with coriander and serve hot.

Enjoy the vegetable biryani with curd or raita.