Misal Pav

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 4 servings (4serving )

Ingredients :

For The Misal Masala
1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 peppercorns (kalimirch)
25 mm stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
3 garlic (lehsun) cloves

For The Misal
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup sprouted matki (moath beans)
1/2 cup sprouted safed vatana (dried white peas)
1/2 cup sprouted moong (whole green gram)
2 tbsp sprouted chawli (cow pea / lobhia)
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste

For Serving With Misal Pav
1/2 cup mixed farsan
8 tbsp potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges

Method :

For the misal masala
For the misal masalaHeat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.Remove from the flame and allow it to cool completely.Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside.
For the misal
For the misalHeat the oil in a pressure cooker and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the prepared misal masala and sauté on a medium flame for 1 more minute.Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the matki, safed vatana, moong and chawli sprouts and mix well.Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
How to proceed to make misal pav
How to proceed to make misal pavJust before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.Repeat with the remaining ingredients to make 3 more servings.Serve misal pav immediately with laddi pavs and lemon wedges.

Adai Dosa

Preparation :10 mins
Cook :30 mins
Total Time :1602 hours 40 minutes
Servings :Makes 10 dosas

Ingredients :

1 cup par-boiled rice (ukda chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1 tsp roughly chopped ginger (adrak)
4 red chillies (pandi)
4 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
2 tbsp grated coconut
salt to taste
coconut oil or for cooking

For Serving
coconut chutney

Method :

Combine the rice, dals, ginger, red chillies, peppercorns and cumin seeds in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
Blend the mixture in a mixer to a coarse mixture using approx. 1 cup of water.
Transfer the mixture into a deep bowl, add the onions, asafoetida, curry leaves, grated coconut and salt and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.Turn over and cook on the other side as well.Fold over to make a semi-circle.Repeat with the remaining batter to make 9 more adai dosa.Serve immediately with coconut chutney.

Semiyan Upma

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

2 cups wheat vermicelli (sevaiyan)
2 tbsp coconut oil or any other oil refined
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon

Method :

Boil 2 cups of water in a deep pan.Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.

Theplas

Preparation :15 mins
Cook :5 mins
Total Time :20 mins
Servings :

Ingredients :

1 cup finely chopped fenugreek (methi) and soaked in salted waterfor 1/2 an hour
2 cups whole wheat flour (gehun ka atta)
2 tsp besan (Bengal gram flour)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp oil
oil for preparing theplas

Method :

Mix all the ingredients and make a soft doughDivide into 10 equal portionsRoll them like chapatiesHeat tava and roast then by adding few drops of oil so they become dryRemove and cover with cloth so that they remain hot and softContinue with others and when done garnish with some white butter or chuteny

Methi Thepla

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 24 theplas

Ingredients :

For Methi Thepla
3 cups whole wheat flour (gehun ka atta)
1 cup finely chopped fenugreek (methi)
1 tsp green chilli paste
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 tbsp oil
1 tbsp sesame seeds (til)
2 tbsp besan (bengal gram flour)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method :

For methi thepla
For methi theplaTo make methi thepla, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using oil, till it turns golden brown in colour from both the sides.Cool, wrap in an aluminium foil, pack in an air-tight container and store the methi thepla in refrigerator.

Oats Farra

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 to 5 servings

Ingredients :

For The Farra Dough
1 cup quick cooking rolled oats , coarsely grounded
1 cup whole wheat flour (gehun ka atta)
2 tbsp fresh cream
salt to taste
water as required

For The Filling
1 cup ready to cook masala quick cooking rolled oats
1 tbsp chopped capsicum
1 tbsp chopped french beans
1 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp finely chopped green chillies

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
5-6 curry leaves (kadi patta)

Method :

for the farra dough
for the farra doughFirst of all mix all the ingredients of dough and make a soft dough and keep it aside for 10 mins.
For the filling
For the fillingCook ready to eat masala oats according to instructions given on the packet.Sauté all vegetables for minute or two and add to cooked classis saffola masala oats.Then add green chillies and coriander and allow it to cool.Now roll dough into circles and put fillings on it and close it into a semi circle and then seal edges with the help of fork.Similarly make all the farras.Now steam the farras in steamer for 10 - 12 mins till the toothpick inserted into it comes out clean.Now cut farras into pieces.For tempering take a pan and heat it.Add oil to,it and then gradually all ingredients of tempering. Pour tempering on cut farra pieces.Serve hot with green chutney.