Misal Pav

Puneri Misal is one of famous street food here in Pune. I happened to eat at "Joshi Vadewale" - the famous eatery here in Pune. Fell in love with their Vada Pav and Misal. I was eager to try misal at home and it came out quite well. Its raining here day and night and the other day I happened to grab this Misal masala from a store nearby. It couldn't have been better. Piping hot Misal Pav on a rainy day... Pure magic.  So here is the recipe... Try this even if it is not raining :-P
Happy Cooking...

Ingredients:

Mixed sprouts - 1 cup
Onion - 1 medium(chopped)
Tomatoes - 2 big(chopped)
Misal Powder - 2 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp(or as required)
Salt to taste
For Serving
1 cup mixed farsan

8 laadi pavs

Water as required

Method 

Heat the oil in a kadhai and add chopped onions and cook till they turn light brown.

Pressure cook mixed sprouts with salt and turmeric in water.

Add chopped tomato to the onions and cook until they are mushy. 

Now add misal powder, salt and cook until oil leaves sides. 

Add 2 cups of water and cook until oil seperates while stirring. Rassa(curry) is ready.

Take cooked sprouts in a serving bowl.

Pour rassa over it.

Add farsan and serve hot with pav.

Pressure cook mixed sprouts with salt and turmeric in water.

Heat the oil in a kadhai and add chopped onions and cook till they turn light brown.

Add chopped tomato and cook until they are mushy. 

Now add misal powder, salt and cook until oil leaves sides. Add 2 cups of water and cook until oil seperates while stirring continuously. Rassa(curry) is ready.

Now for serving, you can either add the cooked mixed sprouts with the prepared rassa and serve or in a serving bowl, add the mixed sprouts and pour the rassa over it and then add farsan on it. 

Serve hot immediately with pav.


Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

Chamagadda Pulusu

Though I was born in Kerela, I studied and was brought up in Andhra. Hence my love for Andhra food. Pappu, pulusu is specialty of Andhra cuisine. This tangy sweet sour pulusu(gravy) is delicious and whenever I long for some spicy tangy food, I cook Andhra cuisine. The balanced sweet, sour and spice gives a rounded taste. This is a simple tangy dish and I am sure you will love this if you try once. Happy Cooking...

Ingredients:

Chamadumpalu/taro root/arbi/Seppankizhangu - 1/4 kg ( wash, peel and quarter each root)
Onion - 1 
Green chillies - 2 (slit lengthwise)
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Grated Jaggery - 1 tbsp
Tamarind pulp - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sesame seed powder - 2 tbsp
Asafoetida - 1 tsp
salt to taste
coriander leaves for garnish (optional)
Oil - 2 tbsp

Method:

Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.

Add the chopped onions and green chillis and saute for a minute. Now add ginger garlic paste and saute for a minute.

Add chilli powder, coriander powder and turmeric powder and combine well.

Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. 

Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.

Finally add sesame seed powder and mix well. Cook for couple of minutes.

Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.
Add the chopped onions and green chillis and saute for a minute. 
Now add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder and turmeric powder and combine well.
Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. 
Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.
Finally add sesame seed powder and mix well. This powder gives it pulusu a nutty flavour.
Serve hot with rice.

Sending this recipe to http://savaadhjevana.blogspot.in/2013/08/favourite-recipe-event-curries-on-plate.html     and to /http://www.zestysouthindiankitchen.com/p/host-lineup-fr-event.html) .

South Indian Cooking Challenge,  Anu's Healthy Kitchen

Coconut Chutney

One of the best accompaniments for south indian food and for snacks like dhokla, bhajjis. Being a south indian, I have seen my mom making different variations in coconut chutney. This is an all time favorite and yumm... Happy cooking...

Ingredients:

Coconut - 1/2, cut into pieces
Green chillies - 2-3
Ginger - 1 inch 
Roasted split gram(Daria dal/Puttanalapappu - 1/2 cup
Salt to taste

Tempering:

Oil - 1 tbsp 
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2

Method:

Grind coconut, green chillies, ginger, roasted split gram to a smooth paste by adding little water. 

Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies.  Pour this over chutney.

Grind coconut, green chillies, ginger, roasted split gram to a smooth paste by adding little water. 
Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies.  Pour this over chutney
Serve it with hot dosas or idlis.

Tips: 
You can add corriander leaves/curry leaves while grinding coconut. 
You can add curry leaves in the tempering.

Sending this to Lets cook with coconut

Aloo Bread Sandwich

Most liked and loved sandwich. So easy to make and does not need elaborate preparations. I usually boil and keep potatoes a day before and it just takes 15 minutes for me to make my breakfast. So here is the recipe, happy cooking...

Ingredients:

Potato - 3(boiled and mashed)
Brown bread slices - 12
Onion - 1 (medium)
Green chillies - 2
Carrom seeds/Ajwain/Omam - 1 tsp
Salt per taste
Schezwan chutney - 4 tbsp
Mint chutney - 4 tbsp
Ghee/Oil/Butter for greasing

Method:

Boil and mash potato.

Add chopped onion, green chillies to the mashed potato mixture. 

Add carrom seeds , coriander and salt per taste and mix well. 

Add carrom seeds , coriander and salt per taste and mix well. 

Now keep the potato mixture on one of the slice.

Place another slice of bread, with the chutney smeared side facing downwards and press it lightly.

Place it in a greased sandwich toaster and cook using 1 tsp of butter, till it turns brown and crisp on both the sides.

Add chopped onion, green chillies to the mashed potato mixture. Add carrom seeds, coriander leaves and salt per taste and mix well. 
Take two slices of bread. Apply schezwan chutney to one and mint chutney to the other. Now keep the potato mixture on one of the slice 
Place another slice of bread, with the chutney smeared side facing downwards and press it lightly.
Place it in a greased sandwich toaster and cook using 1 tsp of butter, till it turns brown and crisp on both the sides. 
Repeat the same process with other slices.

Tip: You can add cheese to make this toast even yummier :-P


http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html

Kale Chane ka Pulav

I saw this recipe on TV. This was a perfect lunch idea for me and nutritious as well. But I have added my twist to it. An absolutely amazing rice and can be had without any accompaniments. Happy cooking...

Ingredients:

Cooked Rice - 2 cups
Boiled brown chick peas/Kale chane/Konda kadalai - 1 cup
Cloves - 4
Star Anise - 1
Cumin seeds - 1 tbsp
Ginger garlic paste - 1 tbsp
Mint Chutney - 2 tbsp
Garam Masala - 1 tbsp
Salt to taste
Oil - 2 tbsp
Water or Chick pea stock as required 

Method:

Cook the rice in the chick pea stock with cloves, star anise and salt.

In a kadhai/pan heat oil. Add cumin seeds. After they splutter, add ginger garlic paste. 

Add boiled chick peas and mix well.

After 2 minutes add mint chutney. Let it cook for a minute.

Add garam masala and adjust seasoning.  

Now add cooked rice and mix well.

Clean and soak brown chick peas for 6 hours or overnight. Pressure cook it with a little salt.  Drain and keep the stock. 
Cook the rice in the stock with cloves, star anise and salt.
In a kadhai/pan heat oil. Add cumin seeds. After they splutter, add ginger garlic paste. 
Add boiled chick peas and mix well.
After 2 minutes add mint chutney. Let it cook for a minute.
Add garam masala and adjust seasoning.  Now add cooked rice and mix well.
Serve hot.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box

Priyas healthy diet page

Mint Chutney

This is the most versatile chutney. I use them in rices, for sandwiches, as a dip. There are many ways to make it but I keep it simple. With very few ingredients, this is an excellent and easy chutney. Happy cooking...

Ingredients:

Mint leaves - 1 bunch
Green chillies - 2-3
Garlic cloves - 2-3
Salt per taste
Water as required

Method:

Wash mint leaves thoroughly. In a blender add mint leaves, green chillies, garlic cloves and salt. 

Blend it to a smooth paste while adding little water. 

Store in an air tight container.

Wash mint leaves thoroughly. In a blender add mint leaves, green chillies, garlic cloves and salt. Blend it to a smooth paste while adding little water. Store in an air tight container.
This can stay for a week to ten days if refrigerated.

How to make Dosa

There are many ways to make dosas. Being a south indian, in our household we make dosa's atleast once in a week. My mom makes amazing dosas and a variety of them. Taking inspiration from there, I try to make dosas by adding different lentils in combinations. This is one of them. This is not a traditional one as I added different lentils, but it tastes amazing and healthy as well. So why not try it. 
The colour of the batter is not white because I used Urad dal with skin. So Happy cooking...

Ingredients for Dosa Batter

Rice - 1 cup
Black gram/Urad dal/Uluthamparuppu(with skin) - 1 cup
Red gram/Masoor - 1/2 cup
Green gram/Moong dal/paasi paruppu - 1/2 cup
Fenugreek seeds/Methi/Vendayam - 2 tbsp
Salt to taste
Water for soaking

Method:

Wash all the lentils and rice thoroughly and soak the rice and lentils such that the all the rice and lentils are completely immersed in water. Let it soak for about 6 hours.

Grind the lentils and rice together into a smooth batter adding little water at a time. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter.

Keep the batter to ferment overnight. Place the batter in a big container as the batter will rise and increase in volume. Keep it in a warm place.

Heat a tawa/griddle and spray a little oil and wipe it off with a kitchen cloth. When hot, pour ladelful of batter and spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold over and serve hot

Wash all the lentils and rice thoroughly and soak the rice and lentils such that the all the rice and lentils are completely immersed in water. Let it soak for about 6 hours.

Grind the lentils and rice together into a smooth batter adding little water at a time. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter

Keep the batter to ferment overnight. Place the batter in a big container as the batter will rise and increase in volume. Keep it in a warm place.

Heat a tawa/griddle and spray a little oil and wipe it off with a kitchen cloth. When hot, pour ladelful of batter and spread using a circular motion to make a thin dosa and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold over and serve 

Accompaniments: Coconut chutney, Tomato chutney, Sambhar, Onion chutney