Another popular Maharashtrian Snacks food item is MISAL PAV.
You can have it either for breakfast or just as evening snacks. Sometimes we enjoy it as a light lunch or dinner as well :-)
Quite popular with children, college going kids and working crowd.
Easy to make and incredibly delicious.
Here is the recipe for it. Do tell me how you found it...
MISAL PAV RECIPE (Mumbai style)
Misal Pav
Ingredients:
1 cup White Vatana (Some use sprouts)
1 finely chopped Onion
1 tomato
2 cups Farsan/Shev
1 cup Chiwda
1 Lemon
1/2 cup Kothimbir/Corriander/Dhaniya/Cilantro
6-8 Pav/Bread (depending on number of guests)
For the Tadka/Tempering:
Few curry leaves
1 tsp Mustard Seeds,
1 tsp Garam Masala,
1 tsp Mix Masala/Sabji Masala,
1 tsp Turmeric
1 pinch Hing/Asafoetida
For making the Amti/Curry:
1 bay leaf
1 Cinnamon stick
2 Cloves
3-4 Black pepper kernels
2-3 Tbsp Finely chopped Garlic and Ginger
2 chopped tomatoes
1 chopped onion
1 tbsp Dhaniya Jeera Powder
1 tbsp Chilli Powder (Depending on how spicy you want it)
1 tsp Turmeric Powder
2-4 Kokum peices
Salt as per taste
Preperation
Wash and Soak the White Vatana overnight.
Preferably 10 hrs or more.
Cook the same in Pressure cooker, for 2-3 whistles.
For the amti:
Heat oil along with Bay lead, cloves, pepper, cinnamon stick, garlic and ginger.
When it starts spluttering, add chopped onions and fry till soft golden color.
Once down add tomatoes and saute for 2 mins. Then add the coconut along with spice powders. Fry it for 2 mins till it is all mixed well. Take off the gas and let the mixture cool. Once cooled, mix it using a Blender or mixer into a fine paste/puree.
In another Kadhai, heat oil and temper with the Tadka ingredients mustard seeds, hing and turmeric.
Add the cooked vatana to this, along with little water, garam masala, mix/sabzi masala. Let it boil for few mins and then set aside.
Now for finishing of the Amti/Curry
Heat 2-3 tbsp oil, curry leaves, add turmeric and hing to it, 1 tsp chilli powder. Then add the puree prepared earlier to it and mix well. Add Kokum peices, water and salt. Bring to boil and set aside once done.
To Serve
In a bowl, add 1 big spoonful of cooked Vatana, add the curry on top of it. Then add spoonful of Chivda and Farsan, add little chopped onion and tomato, squeeze lime juice and garnish with corriander.
Serve with Pav/Bread.
By - Gayatri Shenoy
You can have it either for breakfast or just as evening snacks. Sometimes we enjoy it as a light lunch or dinner as well :-)
Quite popular with children, college going kids and working crowd.
Easy to make and incredibly delicious.
Here is the recipe for it. Do tell me how you found it...
MISAL PAV RECIPE (Mumbai style)
Misal Pav
Ingredients:
1 cup White Vatana (Some use sprouts)
1 finely chopped Onion
1 tomato
2 cups Farsan/Shev
1 cup Chiwda
1 Lemon
1/2 cup Kothimbir/Corriander/Dhaniya/Cilantro
6-8 Pav/Bread (depending on number of guests)
For the Tadka/Tempering:
Few curry leaves
1 tsp Mustard Seeds,
1 tsp Garam Masala,
1 tsp Mix Masala/Sabji Masala,
1 tsp Turmeric
1 pinch Hing/Asafoetida
For making the Amti/Curry:
1 bay leaf
1 Cinnamon stick
2 Cloves
3-4 Black pepper kernels
2-3 Tbsp Finely chopped Garlic and Ginger
2 chopped tomatoes
1 chopped onion
1 tbsp Dhaniya Jeera Powder
1 tbsp Chilli Powder (Depending on how spicy you want it)
1 tsp Turmeric Powder
2-4 Kokum peices
Salt as per taste
Preperation
Wash and Soak the White Vatana overnight.
Preferably 10 hrs or more.
Cook the same in Pressure cooker, for 2-3 whistles.
For the amti:
Heat oil along with Bay lead, cloves, pepper, cinnamon stick, garlic and ginger.
When it starts spluttering, add chopped onions and fry till soft golden color.
Once down add tomatoes and saute for 2 mins. Then add the coconut along with spice powders. Fry it for 2 mins till it is all mixed well. Take off the gas and let the mixture cool. Once cooled, mix it using a Blender or mixer into a fine paste/puree.
In another Kadhai, heat oil and temper with the Tadka ingredients mustard seeds, hing and turmeric.
Add the cooked vatana to this, along with little water, garam masala, mix/sabzi masala. Let it boil for few mins and then set aside.
Now for finishing of the Amti/Curry
Heat 2-3 tbsp oil, curry leaves, add turmeric and hing to it, 1 tsp chilli powder. Then add the puree prepared earlier to it and mix well. Add Kokum peices, water and salt. Bring to boil and set aside once done.
To Serve
In a bowl, add 1 big spoonful of cooked Vatana, add the curry on top of it. Then add spoonful of Chivda and Farsan, add little chopped onion and tomato, squeeze lime juice and garnish with corriander.
Serve with Pav/Bread.
By - Gayatri Shenoy
