PAATAL POHEY VA KURMURYANCHA CHIWDAA (THIN FLATTENED RICE AND PUFFED RICE SAVOURY SNACK WITH GARLIC FLAVOUR)

Diwali, aptly called festival of lights comes with a lot of lighted diyas and delicious traditional sweetmeats. Today, various readymade sweetmeats are available in the market, making it convenient for those who do not have the time or skill to prepare them at home.

Not that the readymade ones are bad, but yes, they simply can’t compete with the homemade ones. The flavour and quality of the traditional homemade sweetmeats is totally unmatched. Here I have presented a chiwdaa with a slight garlic flavour. Previously sweetmeats were exchanged within families, and this is how I came across this different variety. I loved it a lot, and hence tried replicating it. Succeeded, and have made it umpteen times!

For some more Diwali Sweetmeats, do take a look at the following recipes too…

  1. Pohyaacha Chiwda
  2. Bhaajani Chakli
  3. Corn Chiwdaa
  4. Jowar Chakli
  5. Chatpati Faarsi Poori
  6. Makkalbeej (Masala Peanuts)
  7. Lasun Shev
  8. Shankarpali
  9. Besan Laadoo
  10. Kanik Laadoo

Here’s the recipe for this delicious and unique Paatal Pohey Va Kurmuryancha Chiwdaa….

Prep Time : 35 min

Cooking Time : 10 min

Serves : NA

Cup Used : 200 ml

INGREDIENTS :

  • 5 cups Thin Variety Of Flattened Rice (Paatal Pohe)
  • 2 cups Puffed Rice (Kurmurey/Mumraa)
  • 1/2 cup Raw Peanuts
  • 1/4 cup Dry Coconut Slices
  • 3 tbs Roasted Split Skinless Chickpeas (Putaane/Daahala)
  • 4 Green Chillies… To be adjusted as per preference
  • 2 sprig Curry Leaves (20 leaves approx)
  • 1/2 tsp Turmeric Powder
  • 4-5 tsp Powdered Sugar
  • Salt To Taste

For The Tempering :

  • 4-5 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/3 tsp Asafoetida
  • 8 Medium Garlic Cloves

METHOD :

  1. To make Paatal Pohyaacha Chiwdaa, pass the flattened rice through a sieve to discard the powdery stuff in it.
  2. When done, heat a pan and add about a cup of the flattened rice to it. Gently roast them on low heat for about 4-5 minutes or till crisp, stirring lightly and constantly.
  3. Transfer to a bowl and repeat these steps till all the flattened rice are roasted.
  4. Next, roast the puffed rice till crisp and add them to the roasted flattened rice when done.
  5. Wipe clean the pan and add 3 tbs oil to it. As it heats up, add the raw peanuts and roast them on medium heat till they change colour. Transfer these to another bowl.
  6. To the remaining oil, add the dry coconut slices and saute slightly till they change a slight colour and transfer them to the bowl of peanuts.
  7. To the same oil, add the curry leaves and saute lightly till crisp. Transfer these to a bowl.
  8. Next, chop the green chillies and add them to the hot oil and saute till crisp. Transfer these too, to a bowl and set aside till further use.
  9. For the tempering, add the remaining oil to the one in the pan and add the mustard seeds.
  10. As they splutter, add the asafoetida, crushed garlic cloves and saute till the garlic just for a few seconds.
  11. Add the roasted split skinless chickpeas
    and saute for about half a minute and add the turmeric powder and mix.
  12. Next, add in the roasted peanuts, dry coconut slices, curry leaves, chillies, sugar and salt.
  13. Mix well and add in the roasted flattened rice and puffed rice. Give it a good toss and adjust seasoning as per taste.
  14. Saute gently for about 2-3 minutes taking care not to crush the thin flattened rice.
  15. Switch off the heat and let the chiwdaa cool down.
  16. Store this delicious Paatal Pohey Va Kurmuryacha Chiwdaa in an airtight container and serve during festivities or as a tea time snack.

NOTE :

As mentioned in the recipe it is advisable to roast very little quantity of the flattened rice at a time, as this ensures that the flattened rice do not crinkle and retain their shape.

Another option to achieve the same results, is to dry these flattened rice under the hot sun very well. In such case, the step of roasting them can be omitted.

DHUADAAR MURG (SMOKE CHICKEN)

Dhuadaar Murg is a smoke flavoured, onion tomato based chicken gravy which is quite easy to cook. The smoke effect i.e. dhua (in hindi language) gives this dish it’s particular name. The smoking technique has been used in cooking various dishes since ages. It gives the food a wonderful smoke flavour, thereby enhancing it’s overall taste.

This is one recipe which I have been cooking since many years, but started giving it the smoke flavour just some years back. Though one must be careful not to overdo it and uncover the dish after giving the smoke effect, just in a minute or two. Overdoing this step can spoil the entire taste of the dish!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Murg Makhani
  2. Methi Murg
  3. Kombdi Vade
  4. Hirvaa Kombdi Masala
  5. Kombdi Kaleji Sukka Masala
  6. Kombdi Sukka Masala
  7. Manglorean Chicken Masala
  8. Chicken Korma
  9. Chicken Crispy With Mushrooms

Here’s the recipe for the delicious Dhuadaar Murg….

Prep Time : 30 min

Cooking Time : 40 min

Serves : 7-8

Cup Used : 200 ml

INGREDIENTS :

  • 1 kg Chicken
  • 3-4 Halved Medium Potatoes…. Optional
  • 4 cups Sliced Onions (4 Large Onions)
  • 1 1/2 cups cups Chopped Tomatoes (3 Medium Tomatoes)
  • 4 Dry Bedgi Red Chillies
  • 4 Dry Kashmiri Red Chillies
  • 3 Green Chillies… To Be Adjusted As Per Preference
  • 1/4 cup Corriander Leaves
  • 20 Cashewnuts
  • 1 tbs Oil
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder (Spicy/Kashmiri… as per preference)
  • 2 tsp Corriander Seed Powder
  • 2-3 tsp Garam Masala
  • 1 tbs Ginger Garlic Paste
  • 1 tbs Kasuri Methi (Dry Fenugreek Leaves)
  • Salt To Taste

Whole Spices For Tempering :

  • 4 tbs Oil
  • 3 Cloves
  • 3 Sticks Cinnamon (1″ each)
  • 2 Black Cardamoms
  • 3 Bay Leaves

For Garnishing :

1/2 cup Corriander Leaves

METHOD :

  1. To make Dhuadaar Murg, wash the chicken thoroughly and drain well.
  2. Chop into pieces of desired size and rub in half the turmeric powder and half of the ginger garlic paste and set aside till further use.
  3. Next, heat a tablespoon of oil in a kadhai and roast the dry red chillies in it for a minute and set aside.
  4. To the leftover oil, add the sliced onions and saute till translucent.
  5. And in the cashewnuts and chopped tomatoes and roast till the tomatoes are slightly mushy.
  6. Switch off the flame and cool this mixture.
  7. Grind it along with the green chillies, roasted red chillies and 1/4 cup corriander leaves to a smooth paste without using any water.
  8. Heat a pan to cook the chicken and add oil to it for tempering.
  9. Add the whole spices to it and as soon as they splutter, add the ginger garlic paste and saute for a few seconds.
  10. Add the remaining turmeric powder and saute. Immediately add the red chilli powder and saute for 5-6 seconds.
  11. Add in the ground masala and the corriander powder and saute well. It will start leaving sides in about 4-5 minutes.
  12. At this stage, then add the halved potatoes and mix well. Add water upto the level of the potatoes and bring it to a boil.
  13. Cover and cook on medium heat for 6-7 minutes.
  14. Next, add the chicken and mix well. Cook covered further on medium heat, stirring occasionally till it is fully cooked.
  15. Add the garam masala, kasuri methi and salt to taste and cook further for 4-5 minutes.
  16. Switch off the flame and garnish with chopped corriander leaves.
  17. In the meantime, heat a piece of coal over direct flame till red embers appear on it.
  18. Transfer the burning coal in a small bowl and keep it in the centre of the pan, over the chicken.
  19. Sprinkle 2 powdered cloves over the embers and immediately pour a little oil over the powder.
  20. Cover immediately with a tight lid so that the smoke emitted by the coal is captured inside and let sit for two minutes.
  21. Uncover and remove the bowl with the coal and cover the chicken again and set aside further for atleast 15 – 20 minutes more, for all the flavours to amalgamate well.
  22. Serve this delicious Dhuadaar Murg with Garlic Butter Naan and some Biryani Rice by the side.

NOTE :

If you prefer omitting the potatoes, then add the chicken directly to the sauteed Onion Tomato Masala.

PEAS AND CARROT PULAO (Restaurant Style)

Peas And Carrot Pulao in restaurant style is a simple rice dish with subtle flavours and a slight sweetness! Pulao or Pilaf as it is called in some places, is widely available in restaurants and in many varieties.

One such pulao is a simple, slightly yellow one with minimum vegetables and a slight sweet tinge to it’s flavour. It pairs very well with gravy vegetables and delicious daals. Being a no onion no garlic dish, this pulao can be made on auspicious occasions too or for parties or even tiffins due to it’s easy method!

For more such recipes, do take a look at the following recipes too…

  1. Vegetable Masala Pulao
  2. Paneer Vegetable Pulao
  3. Tavaa Pulao
  4. Vegetable Pulav
  5. Masoor Pulao

Here’s the recipe for the delicious Peas And Carrot Pulao in Restaurant Style…

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/2 cup Basmati Rice Grains
  • 3 cups Boiling Hot Water
  • 3/4 cup Green Peas
  • 3/4 cup Chopped Carrots
  • 1 pinch Turmeric Powder
  • 3 tsp Sugar
  • Salt To Taste
  • 1 tbs Homemade Ghee

Whole Spices For The Tempering :

  • 2 tbs Oil
  • 1 1/2 tsp Cumin Seeds
  • 3 Cloves
  • 3 Green Cardamoms
  • 3 sticks Cinnamon (1″ each)
  • 2 Dry Bay Leaves

To Be Roasted :

  • 2 tbs Homemade Ghee
  • 1/4 Cup Halved Cashewnuts

METHOD :

  1. To make Peas And Carrot Pulao in restaurant style, first rinse the basmati rice twice and soak it in sufficient clean water for about 20 – 30 minutes.
  2. Drain it after the said time and set aside.
  3. Peel and chop the carrots and set aside.
  4. Heat a pan and add oil to it for tempering.
  5. As it heats up, add the above mentioned whole spices.
  6. As soon as they splutter, add the turmeric powder, carrots and green peas.
  7. Saute for 2 – 3 minutes and add the drained rice.
  8. Add a tablespoon of ghee and saute further for 2 – 3 minutes.
  9. In the meantime, heat the water till it comes to a rolling boil.
  10. Add it to the rice and keeping the flame high, mix lightly. Add sugar and salt to taste and stir.
  11. Cook uncovered on high heat till about half of the water has evaporated.
  12. Lower the heat to low at this stage and cook covered further for few minutes.
  13. Once the rice is fully cooked and all the water has evaporated, switch off the flame and keep covered further for about 10 minutes more.
  14. Next, heat the ghee in a small kadhai and slightly roast the cashewnuts. Add them to the pulao and mix lightly.
  15. Serve this delicious Peas And Carrot Pulao with an accompaniment such as daal or a curry and a cooling Boondi Raita by the side!

Some accompaniments to go along with the Pulao….

  1. Mutter Paneer
  2. Moong Daal Fry
  3. Nutri Daal Fry
  4. Paalak Paneer
  5. Daal Tadka
  6. Chole Masala
  7. Paalak Daal
  8. Daal Fry

AAMBAT BATATA (Sweet And Sour Potato Curry)

Aambat Batata is a typical NKGSB (North Kanara Gaud Saraswat Brahmin) as well as GSB (Gaud Saraswat Brahmin) dish. The name aambat batata i.e. sour potato comes from the flavour of the dish which is slightly on the sour side. Jaggery used in this dish balances the sourness well and increases the overall deliciousness.

This being a no onion no garlic dish, is preferred to be made on auspicious days or during pooja by the GSB communities. Being a coconut gravy dish with a delicious flavour, it goes very well not only with daal rice, but with phulkas too! This is a recipe I learnt from my mom and one of my childhood favourites too!

For some more such delicious potato dishes, do take a look at the following recipes too….

  1. Kaanda Batata Rassa
  2. Bataatyachya Kaachrya
  3. Poori Bhaaji/Sukki Batata Bhaaji With Poori
  4. Aaloo Methi
  5. Batata Bhaaji For Dosa
  6. Bataata Nu Shaak

Here’s the recipe for the delicious Aambat Batata….

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

NGREDIENTS :

  • 4 Large Potatoes
  • 1/2 cup Fresh Grated Coconut
  • 3 tbs Jaggery
  • 1/4 cup Tamarind Extract (1 tbs Tamarind + 1/4 cup Hot water)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder (Optional)
  • Salt To Taste

To Be Roasted :

  • 1 1/2 tsp Oil
  • 1 tbs Corriander Seeds
  • 4 Bedgi Red Chillies… To be adjusted as per preference

For The Tempering :

  • 2 tbs Oil
  • 1/8 tsp Fenugreek Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Aambat Batata, peel and cut the potatoes into wedges and immerse them in clean water till further use.
  2. Heat a pan and add oil to it. Add the mustard seeds and as soon as they splutter, add the fenugreek seeds and asafoetida.
  3. Add to it, the turmeric powder and the potato wedges.
  4. Stir and add water upto the level of the potatoes.
  5. Bring it to a boil and then cook covered, further on medium heat till the potatoes are well cooked.
  6. In the meantime, roast slightly the dry red chillies and corriander seeds in oil and set aside.
  7. Grind them together with the grated coconut to a fine paste, using water as required.
  8. Add it to the cooked potatoes along with the kashmiri red chilli powder, tamarind extract and jaggery.
  9. Mix well and adjust consistency of the gravy to slightly thick, using some water if required.
  10. Add salt to taste and bring to a boil.
  11. Reduce the heat to low and cook further for 5-6 minutes more.
  12. Swtich off the heat and serve this delicious Aambat Batata with phulkas or daal rice!
  13. If making it for an auspicious occasion, do serve traditional dishes such as Daali Toay and Aalya Chatni with rice and Paatoli as a sweet dish by the side!

VEGETABLE STEW (Vegetable Curry In Coconut Milk)

Vegetable Stew, a nutritious and delicious vegetable preparation comes from the beautiful state of Kerala. Subtle yet enticing flavours soothe the palate when combined with Appams! Don’t let the appearance of the dish fool you, as the dish can be made spicy too, as per one’s preference and to say that it’s so nutritious and easy to cook, makes it all the more appealing.

I got to learn this recipe from my dear school friend who’s a Keralite. Even the Coconut Chutney (South Indian Style), was inspired by her mom’s cooking! I always love learning new dishes, especially traditional ones from the people of those specific communities as that’s the only way to get the original recipes. This stew too, is one such gem from my friend’s traditional Keralite cuisine!!

For some more such delicious dishes which can be paired with appams, do take a look at the following recipes too…

  1. Udipi Saambar
  2. Mix Vegetable Korma
  3. Kaale Vastaanyachi Usal
  4. Kombdi Sukka Masala
  5. Andyaachi Aamti
  6. Manglorean Chicken Masala
  7. Mutton Rassa

Prep Time : 30 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 cup Fresh Grated Coconut
  • 1 1/2 tsp Rice Flour
  • 1 Medium Carrot
  • 2 Small Potatoes
  • 1/2 cup Green Peas
  • 1 Small Onion…. Sliced
  • 6 Green Chillies Slit Lengthwise …. To be adjusted as per preference
  • 1 1/2″ Knob Of Ginger…. Thinly sliced
  • 2 tbs Coconut Oil
  • Salt To Taste

METHOD :

  1. To make Vegetable Stew, wash and peel the potatoes and carrots.
  2. Slice the potatoes and carrots into approx an inch long 1 cm thin pieces and immerse the potatoes in clean water till further use.
  3. To extract coconut milk, add about 1/3 cup water to the grated coconut and grind it in a mixer grinder.
  4. Transfer it to a sieve and squeeze out the milk with your hand. This is the first extract.
  5. This will give about 1/2 cup coconut milk. Refrigerate it till further use.
  6. Grind again the squeezed coconut with 1/3 cup water and squeeze it to get the 2nd extract which will be approx 1/2 cup.
  7. Once again grind the squeezed coconut with 1/2 cup water and squeeze it well to get the 3rd extract which 6 will be about 3/4 cup.
  8. Mix the rice flour with a little of the 2nd extract to get a slurry. Add in the remaining 2nd extract and mix well. This helps to prevent the coconut milk from splitting.
  9. Add this 2nd extract alongwith the chopped vegetables, ginger and green chillies to a pan and bring to a boil.
  10. At this stage, add the 3rd extract and again bring to a boil, stirring occasionally.
  11. Cover and cook till all the vegetables, stirring occasionally.
  12. When all the vegetables are fully cooked, add the 3rd extract and salt to taste.
  13. Mix well and switch off the flame immediately and add the coconut oil.
  14. Serve this delicious and subtle Vegetable Stew with Appam and Onion Tomato!

Pictures depicting the cooking process…

ONION TOMATO CHUTNEY

Onion Tomato Chutney is a delicious variation to the regular coconut chutneys. Quite easy to prepare and being sans coconut, it is a great option for those who have been advised to avoid coconut due to medical reasons. A very dear school friend of mine, a Keralite, has always been making this chutney and it is from her that I got a few traditional recipes including the one for this chutney.

Many years back, whilst on a trip to Kerala, on my way to Munnar (Hill Station), it was at a small eatery that I had been served a similar chutney alongwith dosa. Since then I had been in search for the recipe, as the waiter there had given me just a rough idea and no matter how much I tried replicating it, I simply couldn’t succeed. Well, this one finally did justice!

For some more Chutneys, do take a look at the following recipes too….

  1. Sweet And Sour Coconut Chutney
  2. Coconut Chutney (South Indian Style)
  3. NKGSB Style Lasni Chatni
  4. Aalyaa Chatni (Ginger Coconut Chutney)
  5. Rajasthani Lehsun Ki Chutney
  6. NKGSB Style Sweet And Sour Raw Mango Chutney
  7. Sukki Lasni Chatni
  8. Kothimbir Pudina Chatni (Mint & Corriander Chutney)
  9. Sweet And Sour Dates And Tamarind Chutney
  10. Kavath Chutney (Wood Apple Chutney)
  11. Spicy Chilli Garlic Chutney

Prep Time : 15 min

Cooking Time : 20 min

Serves : 2 cups

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Sliced Onions (4 Medium Onions)
  • 1/2 cup Sliced Tomato (1 Small Tomato)
  • 10-12 Bedgi Dry Red Chillies (Deseeded)
  • 2 tsp Udid Daal
  • 2 tsp Coconut Oil
  • Salt To Taste

For The Tempering :

  • 1 tbs Coconut Oil
  • 1 tsp Mustard Seeds
  • 10 Curry Leaves

METHOD :

  1. To make Onion Tomato Chutney, first dry roast the udid daal on low heat till it’s colour changes slightly. Set aside to cool.
  2. Next, dry roast the sliced onions adding some salt, till they turn translucent.
  3. Add the sliced tomato and saute further till it turns soft.
  4. To this, add the bedgi dry red chillies and coconut oil and saute further for a few minutes.
  5. Swithch off the flame and let the mixture cool completely.
  6. Grind this mixture along with the roasted udid daal and salt to taste to a smooth paste, without adding any water.
  7. For the tempering, heat a small kadhai and add the coconut oil to it.
  8. Add the mustard seeds and as soon as they splutter, add the curry leaves and switch off the flame.
  9. Pour this tempering over the chutney and mix well.
  10. Serve this delicious Tomato Onion Chutney with Idli Saambar, Dosa, Appam or with some Steamed Rice and Udupi Sambar.

Pictures depicting the cooking process…

APPAM (HOPPER/TRADITIONAL RICE PANCAKE)

Appam is a type of pancake or say a griddle cake, from the South Indian states of Kerala and Tamilnadu. This dish is common in the Island state of Sri Lanka too. Appam are served for breakfast or even dinner. The accompaniments may vary from chutneys, to veg or non veg stew or even egg or chickpea curry.

Appam is made from fermented rice batter and coconut water. The coconut water used for this purpose should be from the regular ones used for cooking. It has to be then fermented for 2 days. This is a traditional method shared by my dear school friend, a Keralite. It is what she learnt from her mother. Nowadays, though many use yeast for the same purpose, I preferred going by the traditional method. After all, I have always loved traditional foods a lot and love trying out the traditional and original methods!

For some more such delicious dishes made using rice, do take a look at the following recipes too…

  1. Idli Saambar
  2. Goad Aappe (Sweet Paniyaram)
  3. Instant Corn Semolina Paniyaram (Savoury Aappe)
  4. Rawaa Taandlache Poale (Semolina & Rice Pancakes)
  5. Hiit (Idli In Jackfruit Leaves)
  6. Goad Poale (Sweet Pancakes)

Prep Time : 15 min

Cooking Time : 2-3 min/Appam

Serves : 9

Cup Used :200 ml

INGREDIENTS :

  • 3/4 – 1 cup Coconut Water (Obtained from 2 Medium / 1 Large Regular Coconut used for cooking)
  • 1 1/2 cup Raw Rice Grains
  • 1/4 cup Flattened Rice (Poha… Any Variety)
  • 1 cup Fresh Grated/Shredded Coconut
  • 6 tsp Sugar
  • 3/4 tsp Salt Approx
  • As Required Oil

METHOD :

  1. To make Appam, first we need to ferment the coconut water.
  2. For this purpose, add 6 tsp of sugar to the coconut water and set aside for 48 hours.
  3. In the morning, about 13-14 hours before the above mentioned 48 hours, rinse and soak the rice grains for 7-8 hours, in sufficient water.
  4. Next, after the stipulated time, drain out all the water.
  5. Grind these rice grains alongwith the fermented coconut water, flattened rice and grated coconut to get a fine batter.
  6. If required, a little regular drinking water can be added while grinding.
  7. Add about 3/4 – 1 tsp Salt to this and mix well. Set aside the batter overnight, to ferment.
  8. Next morning the batter will have risen considerably, due to the addition of the fermented coconut water.
  9. Add a little water to the batter to get a consistency, thinner than a dosa batter but thicker than a Poale batter.
  10. Mix well and heat an appam kadhai. Smear oil on it with the help of a sliced onion half.
  11. When heated, reduce the flame to low and sprinkle some plain water over it.
  12. This will create a sizzling sound and will cool down the kadhai.
  13. Immediately pour a ladleful of the batter into it. Immediately swirl the kadhai to spread the batter over the total surface.
  14. Once placed back on the gas stove, the extra batter will collect in the centre.
  15. Cover the kadhai with a lid and cook on low heat till the Appam is cooked and can be easily taken off the kadhai by releasing it’s sides slowly with a knife.
  16. Repeat the above steps for the rest of the batter.
  17. Serve these delicious Appams with a Vegetable Stew and an Onion Tomato Chutney.

If desired it can be served with the following chutneys too…

  1. Coconut Chutney (South Indian Style)
  2. Aalya Chatni
  3. NKGSB Style Lasni Chatni
  4. Sweet And Sour Coconut Chutney

Pictures depicting the cooking process…

MISAL PAAV (II) (SPROUTED MIXED PULSES GRAVY)

Misal Paav is a traditional dish from Maharashtra and a famous street food too. Misal is made using either white peas, mixed sprouts, moth beans or even moong beans. Throughout Maharashtra, misal is made in different regions in their own unique style using masala/mixed spice powder of their particular region. This is such a filling dish that it can be had for brunch too.

Misal, i.e. a mixture, is made using a delicious pulses curry of thin consistency with a topping of onions, corriander leaves and most importantly, farsan (Savoury Salty Snack). The consistency of the curry needs to be very thin as, when topped with farsan it becomes slightly thick and again when the bread is dipped in it, generally the gravy is soaked up immediately into the bread. And in no time what remains in the dish is just a thick mess, with no gravy for the bread to be dipped into.

Here, I have presented a very different recipe which I learnt again from a friend. It is her Mother In Law’s recipe, which she graciously shared with me. As she always praised her cooking and especially the taste of this dish, I was quite intrigued and wanted to try it as soon as possible. And well, it turned out to be a hit with my family.

For some more such delicious dishes which can be teamed up for brunch too, do take a look at the following recipes too…

  1. Misal Paav (I)
  2. Usal Misal
  3. Paav Bhaaji
  4. Paneer Bhurji
  5. Daal Pakwaan

Here’s the recipe for the delicious MISAL PAAV….

Prep Time : 20 min

Cooking Time : 25 min

Serves : 6

Cup Used : 200 ml

INGREDIENTS :

  • 1/4 cup Moong beans (Green Gram Whole/Sabut Moong)
  • 1/4 cup Moth Beans (Matki)
  • 1/2 cup Chopped Tomato (1 Small Tomato)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
  • 4 tsp Godaa Masala
  • 2 tsp Kaanda Lasun Masala…. Optional
  • 10 – 11 Garlic Cloves
  • 4-5 cups Water

To Be Roasted :

  • 2 tbs Oil
  • 2 tsp Corriander Seeds
  • 1 tsp Fennel Seeds
  • 4-5 Dry Red Kashmiri Chillies…. Roughly Torn And Deseeded
  • 1 cup Sliced Onion (1 Medium Onion)
  • 1 cup Shredded Dry Coconut

For The Tempering :

  • 3 tbs Oil
  • 10 Curry Leaves

For Garnishing :

  • 1/2 cup Chopped Corriander Leaves
  • As Required Finely Chopped Onions
  • As Required Mixed Farsaan (Savoury Indian Snack Mixture)

METHOD :

  1. To make this delicious Misal Paav, soak together 1/4 cup of moth beans and 1/4 cup of moong beans each, in sufficient water for about 8 hours.
  2. After the said time, rinse them well and drain out all the water and transfer them into a piece of well squeezed damp cotton cloth and tie it up into a bundle.
  3. Keep it aside in a covered container for about 9-10 hours or overnight for sprouting.
  4. Next, heat a kadhai and add a tablespoon of oil to it. Add in the red chillies and roast slightly. Set aside in a bowl.
  5. Next, roast the corriander seeds and the fennel seeds and transfer to a bowl.
  6. Add the remaining tablespoon of oil to the kadhai and add the sliced onions and saute till transparent.
  7. Add in the dry coconut and roast further till slightly browned.
  8. Cool this mixture and add the garlic cloves, roasted spices and red chillies and grind into a fine paste using water as required.
  9. Next, heat a pan and add oil to it for tempering. Add the curry leaves to it.
  10. Immediately lower the heat and add the red chilli powder, turmeric powder and the chopped tomato and saute for about 3-4 minutes.
  11. Add the ground masala paste and saute till it comes together and is well cooked.
  12. Add the godaa masala, kaanda lasun masala, the cooked beans and water. Mix well and bring to a boil.
  13. Serve this delicious Misal Paav with a garnishing of chopped onions, farsan and corriander leaves with a cup of piping hot Masala Chai or Madras Kaapi by the side!

NOTE :

The pulses can be just soaked overnight and used to make misal. Sprouting is not a compulsion.

In this particular recipe, I have sprouted the pulses basically to increase their nutritional value!

Some pictures depicting the cooking process….

FILTER COFFEE (MADRAS KAAPI)

Coffee is a favourite South Indian beverage, especially Filter Coffee. It is something of a cultural icon in all the South Indian states of India like Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and Kerala

South Indian Filter Coffee is an aromatic hot beverage made by mixing boiled milk with the infusion obtained by brewing finely ground coffee powder in a traditional Indian filter. This drink is generally known as Kaapi in South Indian languages. It is also referred to as Madras filter coffee or Madras Kaapi.

Filter coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the ‘tumbler’ cup, leaving ample room beneath where the brewed coffee can be collected. The upper cup has two removable parts: a pierced pressing disc with a central stem handle and a covering lid. Almost every household in South India has to have steaming hot filter coffee ready for an early morning kick or with breakfast.

Few years back I developed a liking for this filter coffee when I heard about it from my cousin. I immediately purchased the filter from a South Indian vessel shop near my place and got the recipe from the owner himself, who actually asked me to brew the concoction overnight, so that it can be ready by morning and that’s exactly what I have been practicing since then. And what I and my family love to have along with it, is the famous Bun Maska which is actually served in Mumbai with a cup of hot tea/chai or Masala Chai.

For some breakfast dishes to go alongside, do take a look at the following recipes too…

  1. Upma (Savoury Semolina Breakfast Dish)
  2. Idli Saambar
  3. Kaanda Mataar Pohe (Savoury Flattened Rice With Green Peas)
  4. Mixed Daal Dosa With Oats And Rajgira (Daal Adai)
  5. Poale (Neer Dosa)

Here’s the recipe for the aromatic Filter Coffee….

Prep Time : 1 hr

Serves : 4

Cup Used 200 ml

INGREDIENTS :

  • 1 cup Hot Boiling Water
  • 3 cups Milk
  • 4 tbs Filter Coffee Powder
  • As Required Sugar

METHOD :

  1. To make Filter Coffee, firstly we need to brew the coffee powder. For the same, take a filter of atleast 4-5 serves.
  2. The filter is made up of 2 cylindrical vessels (bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder, a pressing disk and a lid.
  3. Add 4 tbs of filter coffee powder into the top perforated vessel and about a tablespoon more for a stronger coffee.
  4. Boil 1 cup of water and pour slowly into the top vessel till it’s brim and cover with the lid and set it aside for about an hour. The coffee can be brewed overnight too.
  5. After the said time, the decoction would have collected at the bottom of the vessel.
  6. Press the remainder of the brewed coffee with the pressing disk to squeeze out any remaining decoction.
  7. Pour about 4 tablespoons of the decoction into a glass. Add about 1 1/2 tsp sugar to it or as per desired sweetness and pour hot boiling milk over it till it almost reaches the brim.
  8. Adjust the quantity of decoction and the quantity of milk based on how strong you prefer your coffee.
  9. Pour this prepared coffee into a small bowl with an edge (also called as davarah) or into another glass and back, to mix it well.
  10. Mix it twice or thrice and pour it slowly into the serving glass from a height, to get a frothy filter coffee.
  11. Serve this aromatic South Indian Filter Coffee immediately with breakfast or as an early morning beverage.

DOODHI CHANAA DAALICHI BHAAJI (BOTTLE GOURD VEGETABLE IN MAHARASHTRIAN STYLE)

Doodhi Chanaa Daalichi Bhaaji is a simple, yet delicious vegetable prepared using bottle gourd i.e. doodhi and chanaa daal. Bottle gourd is highly nutritious with various health benefits and can be used to prepare a variety of dishes, both sweet as well as savoury.

Bottle gourd is a versatile vegetable and it does not have any particular taste of it’s own. It easily incorporates into any dish to which it is added and increases it’s nutritional value. Presenting here a very simple, yet delicious vegetable preparation which I learnt from my mom.

Do check out the following bottle gourd dishes too…

  1. Doodhi Thepla (Savoury Bottle Gourd Flatbread)
  2. Doodhi Methi Muthiya
  3. Doodhi Sabudana Kheer
  4. Doodhi Halwa
  5. Doodhiche Dhirde (Savoury Bottle Gourd Pancakes)

Here’s the recipe for the delicious Doodhi Chanaa Daalichi Bhaaji….
Prep Time : 20 min

Cooking Time : 30 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Cubed Bottle Gourd (400 gm approx)
  • 3/4 cup Chopped Tomato (1 Large Tomato Approx)
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Malvani Masala…. To be adjusted as per preference
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Jaggery…. Optional
  • Salt To Taste
  • 1/8 cup Corriander Leaves

For The Tempering :

  • 1 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafoetida
  • 5-6 Curry Leaves
  • 2 tbs Skinless Split Pigeon Peas (Chanaa Daal)

METHOD :

  1. To make Doodhi Chanaa Daalichi Bhaaji, first soak the skinless split pigeon peas (chanaa daal) in sufficient clean water for about half an hour.
  2. Peel the bottle gourd and slice off it’s edges. Chop off a thin slice each from both ends and check for bitterness.
  3. If it’s indeed bitter then, chop further and taste till you find the bitterness gone and discard the bitter part.
  4. Next, chop it into medium sized cubes and immerse in sufficient clean water.
  5. Heat a pressure pan and add oil to it for tempering.
  6. Add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
  7. Add the soaked skinless split pigeon peas and saute for about half a minute.
  8. Add the turmeric powder, mix well and immediately add the chopped tomato and saute for about 3-4 mins.
  9. Next, add the kashmiri red chilli powder and malvani masala and saute on low heat for a minute or two.
  10. Add in the bottle gourd cubes and mix well. Add about half a cup of water and bring to a boil.
  11. Shut the lid and cook it for 3 whistles on high heat.
  12. When the pressure releases naturally, open the lid and add jaggery and salt to taste. Adding jaggery is optional though.
  13. Simmer for about 4-5 minutes till the water in the gravy reduces slightly.
  14. Garnish with corriander leaves and serve this nutritious Doodhi Chanaa Daalichi Bhaaji with phulkas and a salad (Phodnichi Koshimbir) by the side!