Misal Pav /Usal /Pav

Arguably one of the most favourite snack stands second only to the humble vadapav , Usal or Misal is fast gaining popularity all over because its more filling ,hot , spicy,available almost in all corners of Mumbai & most of Maharashtra, has also gained popularity in its neighbouring states the best part is it doesn't burn a hole in your pocket so it has become a layman's meal,there are many quotes going around in Mumbai about the humble usal pav, whenever someone is bragging about the lacs & crores of money he is going to earn without having a rupee in his pocket people in Mumbai call him "LAKHON  CARODO KE DHANDE MAGAR USAL PAV KE VAANDE" so here is the recipe .
Ingredients for Usal.
1 cup white white peas soaked over night.
2 tbsp coconut garlic chutney available in most general stores & super markets.
5 pods garlic
2 green chillies chopped finely .
1 inch ginger chopped finely
1 tbsp raw groundnuts
2+1 onions chopped finely
2 tomatoes chopped.
1 large potatoes cut into 1 inch squares(optional)
1/2 cup fresh scrapped coconut.
1 tsp jeera/cumin seeds.
1 tsp red chilly powder.
1/2 tsp turmeric powder.
1/4 tsp hing/ asofeotida powder.
1 lemon
3 tbsp cooking oil.or more if you want the red oil floating on top many love it.
 water as needed.
Method.
pressure cook the soaked peas , groundnuts & potatoes not more then 2 whistles keep aside .
in a thick bottomed pan / kadhai heat the oil when hot add the cumin seeds as it splutters add green chillies, 2 chopped onions garlic ;ginger, chilly powder,turmeric powder & hing cook till the onions are cooked add the coconut garlic chutney cook for 2 mins add the tomatoes cover & cook for 5 mins
strain the water from the white peas , potatoes, groundnuts add all 3 into the pan cook for 5 mins more on sim flame till oil separates now add the strained water slowly till the consistency you desire keep stirring while adding water & increase the flame once it starts boiling sim the flame till done press the pea & potatoes if they are cooked  add lemon juice check salt garnish fresh scrapped coconut , coriander leaves along with chopped onions & slice of lemon with pav.
To make Misal just take a deep hand bowl pour usal add farsan or sew & serve hot.

    

CHICKEN DOH PYAAZA.

Chicken doh pyaaza a traditional Lucknowi dish , a favourite of chicken lovers ,I learnt it from a Lucknowi neighbour who is an excellent chef ,once you try this you will surely yearn for more .
Ingredients .
1 kg chicken cleaned & cut with bones medium pieces.
1 kg onions sliced long pieces.
2 tbsp cooking oil.
Khada garam masalas
1 big elaichi/cardamon.
1 javitri/ maze flower.
1 inch dalchini/Cinnamon.
2 tej patta.
1 tsp jeera/ cumin seeds.
1 tsp sha jeera.
3 dried red chillies broken into halves.
4 lavang/cloves.
5 kala miri / black pepper seeds.
Ingredients for marinating .
1/2 cup hung curd.
2 tsp ginger garlic paste.
1 tsp powder garam masala
1 tsp kashmiri red chilly powder
1/4 tsp turmeric powder.
1 tsp salt.
Garnishing
coriander leaves & lemon juice.
Method
marinate the chicken pieces with the above named ingredients under marinating for at least 30 mins,
take a thick bottomed kadhai/wok heat the cooking oil when hot sim the flame & add all the Khada garam masalas given above  cook for 2mins or till you get the aroma then add the chicken pieces mix it so that the chicken gets coverd by the oil & masalas cook for 2 mins on low flame then add all the onions mix it with the chicken cover the kadhai & let it cook for at least 20 mins in the juice of the onions till its well done. when chicken is cooked add 1 tsp lemon juice garnish with coriander leaves check the salt & serve hot .( care should be taken no water is used if you add water the taste varies )Happy cooking .

Palak Khichdi.

This fantastic  dish i have learnt by watching a guy cooking it in a hotel & twisted it to my liking & taste hope you enjoy it.
Ingredients for Palak Khichdi.
1 bunch palak blanched & made into paste .
1 tsp jeera/cumin seeds.
3 dry red chillies
2 onions finely chopped.
6 pods of garlic .
1 cup rice ( i have used basmati)
2 tbsp cooking oil .
1 tbsp ghee
pinch of hing.'
salt as per taste.
Method.
soak the rice in water for 30 mins before cooking then cook till its 90% done strain & spread it on a large plate & let it wait care should be taken it should not stick together squeeze 1 teaspoon of lemon while cooking it helps .
In a thick bottom kadhai/ wok heat the cooking oil when hot add the jeera & onions when onions turn pink add the palak paste if its thick add little water & let it cook for 3 mins when it starts boiling put the flame on sim & start adding the rice keep stirring , in another small pan heat the ghee add the red chillies & garlic pods & pinch of hing  pour this tadka over the rice mix well your Palak Khichdi is ready serve hot

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Rajhastani lal maas/ mutton in red gravy.

A very popular mutton gravy dish from Rajhasthan loved by all those who like spicy food so 

Ingredients for Rajhasthani lal maas .

1/2 kg fresh lamb meat with bones .

5 tbsp mustard oil.

1 tsp roasted cumin powder.

3 cloves.

5 black peppercorns.

3 big black cardamons .

1 inch Cinnamon stick 

3 green cardamons.

2 bay leaves.

10 dry red chillies paste try to add 2 or 3 different varieties its more flavourful.soak it in water for 20 mins &grind.

3 whole dried red chillies preferably kashmiri for its vibrant colour.

4 onions thinly sliced 

2 tsp ginger garlic paste .

1 cup curd .

5 tsp kashmiri red chilly powder.

1/2 tsp turmeric powder.

3 tsp coriander powder.

1 tsp roasted cumin seed .

2 tbsp lemon juice.salt as per taste.

Method.

take a heavy bottom kadhai heat the oil till it leaves smoke then put the flame on Small the khada garam masallas cardamons ,Cinnamon,tej patta,cloves,black peppercorns , 3 dried chillies. saute for 2 mins add the chopped onions cook till it turns pinkish add ginger garlic paste cook for a few mins till it loses its rawness add the red chilli paste & curd keep stirring till it comes to a boil add red chili powder ,roasted cumminpowder,& salt add 1/2 cup water & cook till oil starts separating add the mutton & cook for another 3 mins add 1 cup water stirr it & cover the kadhai & let it cook on slow flame till the mutton is tender on slow flame( if less time you can pressure cook the mutton before hand & add it) once cooked add the lemon juice ,garnish it with fresh chopped coriander leaves & serve hot.   

Amritsari Choley

who can ever say no to Amritsari Choley when it is aromatic & flavourful so here are the
Ingredients.
200 grams kabuli chana soaked overnight.
1 big elaichi/cardamon
1 inch dalchinni/cinnamon.
2 bay leaves/ tej patta.
5 cloves/lavangs.
1 tsp black pepper corns/kali miri.
1 tsp ajwain/
1 tsp rock salt / kali namak.
1 dip tea bag lemon flavour
Method .
mix all the above ingredients in a pressure cooker with water just a little bit above to cover them.
pressure cook for 3 whistles & let it stand.
Ingredients for the paste.
4 tomatoes.
2 green chillies.
1 inch ginger.
grind all the above into a thin paste.

Ingredients for frying.
3 tbsp mustard/sarson or any other veg oil , i used mustard.
1 tsp jeera.
1 tsp dhaniya/ coriander powder.
1 pinch kasoori methi.
2 onions finely chopped .
3 tsp anardana/pomegranate seeds slightly roasted & grounded.
1 spoon garam masala.
1 tsp chilly powder.
3 tsp choley masalas .
Method.
in a kadhai/wok heat the mustard until it starts smoking sim the flame add jeera ,dhaniya powder , garam masala powder, chilly powder & onions cook for 3 mins add kasoori methi & the tomatoes , chilly &ginger paste cook on medium flame till the tomatoes gets cooked add the choley masala & the boiled kabuli chana cook till done add the anardana powder mix properly check & add salt as per taste garnish with coriader leaves & serve hot with bhature ,puris,parathas,or steamed rice.    

Sheera or Suji Halwa.

Sometimes whenever feeling low its advised to eat something sweet & satisfying so here we have a simple recipe for SUJI HALWA if you go along with the perfect ingredients you will never go wrong.
Ingredients.
1 cup suji/rava.
1 cup sugar.
4 cups water.
2 green cardamons.
2 tbsp of mixed dry fruits like cashew , raisins, khajur etc.
2 almonds/ badams diced thin for garnishing.
5 tbsp ghee.
Method.
roast the rava in a thick bottomed pan till light brown same time boil the water in another vessel along with the sugar & smashed cardamons , once rava becomes light brown remove it & keep aside ,then in the same pan add 1 tbsp  ghee & roast all the dry fruits except the almonds meant for garnishing.
when its roasted add rest of the ghee & the roasted rava keep stirring on a low flame till all the ghee is absorbed by the rava after that add the boiling water with sugar & cardamons to it , take care at this point lot of steam comes & can burn you so be cautioned , don't panic if you see lots of water in the pan it will get absorbed keep stirring till its thick & starts leaving ghee & is not sticking to the pan pour it in a thick edged steel plate when still hot level it & garnish it with the almond flakes ,your Sheera/Suji halwa is ready  serve hot , to cut it into the shape of your desire let it cool fore some time then cut it with a knife or pizza cutter.

 

PATODE/SHINGOLI sweet made with coconut & jaggery on turmeric /haldi leaves.

PATODE/ SHINGOLI

Ingredients
1 coconut scrapped.
200 gms jaggery.
3elaichi grounded.
500 gms rice flour
haldi leaves.
pinch of salt.
3 cup boiling water.
Method
For the filling.
heat a frying pan add the jaggery when it starts melting make the flame medium & keep stirring when it is fully melted add the scraped coconut & elaichi powder keep stirring till it get thick & sticky .
For the outer cover  
add the rice flour in 3 cups of boiling water & keep stirring till all the water is absorbed let it cool
make the Doug smooth & thick then make small balls apply a litlle oil on the haldi leaf  then pat the dough ball with your hand on clean washed haldi leaf as shown in the pic  in the center & fold the leaf press the edges so that the filling does not slip out tie the leaf with a thread & place it in a steamer or idli cooker steam it for 10 mins your PATODES/SHINGOLIS are ready . 

Golden fried idlis, Finger food.

Many a times it happens we dont know what to do with leftover Idlis here is a simple recipe for leftover idlis to make it into a tastiest finger snack loved by everybody.
Golden Fried Idlis.
Ingredients.
idlis
oil for deep frying.
Chutney or Sauce of your choice.
METHOD.
cut the idlis long like fingers & deep fry them on medium flame until golden brown your Golden Fried Idlis are ready, sprinkle your favourite herbs or chat masala & have it with your favourite Dip, Chutney or Sauce.

 

Sabudana wadas.

I still have to meet a person who does not like Sabudana wada, this golden crunchy snack is always a hit be it breakfast ,lunch, tea time snack or dinner, from small kids to old grannys all just love it so here is the recipe for this everyones favourite .
Ingredients .
1 cup sabudana / sago seeds.
1/2 cup roasted , skinned & coarsely grounded groundnuts.
4 green chillies cut small.
1 large potato boiled & cut into small peices.
 1 swig curry leaves cut .
1 tsp jeera/ cummin seeds.
1/2 cup coriander leaves chopped finely
1 tbsp rice flour

1tbsp lemon juice.
oil for deep frying.
for the tadka 1 tbsp oil.
METHOD.
soak the sabudana seeds in water take care water should be in level of sago seeds not more or less for 3 hrs.strain add the coursely grounded groundnuts & salt
heat a smaal pan add 1tbsp oil add jeera , chillies, curry leaves & potatoes mix the tadka with the
sago & groundnut mixture add coriander leaves, rice flour & make small balls or patties as shown & deep fry it till golden brown your sabudana wadas are ready have it with the chutney or sauce of your choice.
 

Chicken Biryani.

Ingredient's for Chicken Biryani.

1 kg chicken cut washed & cleaned.
1 kg basmati rice.
1/2 kg onions diced
1/4 kg tomatoes cut small
4 tbsp garam masala powder
1 cup hung curd.
1 tsp kesar essence
1/2 tsp hing .
1 tsp yellow or orange food colour.
1/2 cup oil
2 tbsp ghee.
2 large potatoes cut into large chunks.
2tbsp garlic & ginger paste.
1 cup chopped coriander.
Khada masalas.
3 green cardamons
2 big cardamons
1 inch Cinnamon stick
1 tbsp shah jeera.
10 corns black pepper.
5 cloves.
2 tej patta.
1 javitri
1/2 cup golden fried onion rings .
METHOD
marinate,the chicken using ginger garlic paste ,powder garam masalas,hung curd & salt for 15 to 20 mins.
in a large pan heat the oil add all the khada garam masalas for a few mins add chopped onions & cook it till pink.,add the tomatoes & poatatoes cover & let it cook for 5mins on medium heat.add the marinated chicken, hing let it cook till the potatoes are cooked.
cook the basmati rice in a large container in 11/2 ltr of water when nearly done strain & spread it on a big dish so that it does not stick or add 1/2 lemon juice it will stay separated .divide the cooked rice into 2 portions add food colour to one portion.
Now in a large degchi pour the ghee & heat it let the ghee spread all over the degchi then start layering first put one layer of the cooked chicken then one layer of coloured rice one layer of white rice then top it up with golden fried onions & coriander leaves cover the degchi & let it cook on a slow flame before covering add the kevda or kesar essence after 10 mins your Biryani is ready serve hot with raita & garnish it with chopped coriander leaves .  

Groundnuts Chutney .

Here is one more spicy chutney loved by all
Groundnut Chutney.
Ingredients
1 cup roasted & peeled groundnuts.
4 dried red chillies
4 pods of garlic .
1 small ball of tamarind lemon size
ground all the above together adding little water
after grinding add water as per the consistency of your liking.


Tadka
Heat 2 tbsp oil in a small kadai add 1 tsp mustard seeds when it starts cracklimg
add 2 dried red chillies broken into two & add this to the grounded paste your groundnut chutney is ready enjoy it with idlis ,dosas or wadas of your choice.

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Coconut chutney

However soft & fluffy the idlis are we cannot enjoy it if the chutney is not good so here is a simple recipe for
a hot & tangy coconut chutney.
INGREDIENTS.
1/2 cup grated fresh coconut.
3 green chillies
4 garlic pods
1 inch ginger.
1/2 cup chopped coriander leaves
1/2 spoon sugar
lemon size ball of tamarind.
2 tbsp soft chana dal.salt as per taste
grind all the above together into a coarse paste adding 1/2 cup water.


For the TADKA.
Heat 2 tbsp coconut oil or any other veg oil  add 1 tsp mustard seeds when it starts spluttering
add 2 dried red chillies add this to the grounded paste your coconut chutney is ready.make the consistency as per your liking by adding water.

Small Shrimps In Malwani Masala

Small Shrimps In Malwani Masala

Recipe for small shrimps malvani masala.

2 tbsp oil.

200 grams cleaned &deviend shrimps.

2 tbsp dry malvani masala.

1 lime juice.

2 onions finely chopped

1 tomato cut into small peices

 1 potato cut into small peices.t

2 tsp ginger garlic paste.

1tsp garam masala.

1/2 cup grated coconut.

1tsp jeera or cumin seeds.

salt as per taste.

METHOD.

Marinate the shrimps in 1tbsp malvani masala ,ginger garlic paste , 1/2 lime juice & little salt

for 20 mins. 

in a pan heat 2tbsp oil add jeera &finely chopped onions till pinkish add  the coconut cook till brown

add the potatoes cook for 5 mins then add the marinated shrimps add rest of the malvani masalas &garam masalas cook for 3 mins on medium heat add the chopped tomatoes & let it cook till done

garnish with coriander leaves & serve hot after checking the salt.