Youtor
Misal Pav
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http://youtube.com/watch?v=nUqfW7ymjAQ
I'm sharing this very authentic Kolhapuri Misal Pav recipe,zanzanit for sure. Traditionally they serve it with bread but I'm going to enjoy it with bun pav. Also Batatya chi bhaji is part of this dish , although we don't make it at home so I have just made Matki chi usad, Tarri and other essential components. • Make sure you prep up all the ingredients before you plan to make it. Follow the steps mentioned and you'll make the best Misal Pav of your life ❤️ • INGREDIENTS • For Wet Vatan:- • Oil - 2 tbsp • Jeera (cumin) - 1 tbsp • Coriander seeds - 1 tbsp • Dalchini (cinnamon stick) - 1/2 inch • Black peppercorns - 1 tsp • Cloves - 3-4 nos. • Hari Elaichi (cardamom)- 1 nos. • Badi Elaichi - 1 no. • Ginger - 1/2 inch • Garlic - 10 -12 cloves • White Sesame - 1 tbsp • Poppy seeds - 1 tbsp • Onions - 2 Mediums Sized (without skin) • Dry coconut (freshly grated/pieces) - 1/4 cup • 1/4 cup water for blending it smoothly • For Boiling Matki/Moth:- • Sprouted moth 3 cups • Haldi powder (turmeric powder) - 1/4 tsp • Salt to taste • Water - 1.5 - 2 litres • For Matki chi ussad:- • Oil - 1 tbsp • Mustard seeds - 1 tsp • Cumin seeds - 1 tsp • Green chillies - 1-2 nos (chopped) • Boiled moth without water • Turmeric powder - ½ tsp • Kashmiri red chilli powder - 1 tsp • Kanda lasun masala 1 tbsp • Salt to taste • Fresh coriander a handful (chopped) • For making Tarri / Kat:- • Oil - ½ cup • Onions - 1 big size (chopped) • Kashmiri red chilli powder - 1.5 tbsp • Turmeric powder - ½ tsp • Kanda Lasun masala - 3 - 4 tbsp • Prepared vatan • Salt to taste • Water of boiled moth • For Assembly: • Batatyachi bhaji • Matkichi ussad • Farsan • Tarri • Kat (the red oil which floats on tarri) • Coriander • Onion • Lemon • Pav • Chaas to balance out the spicyness • PROCESS:- • For Wet Vatan:- • *So first thing to prepare is wet vattan , for that heat oil in a pan and add all the whole spices , saute for a minute on low flame. You don't need to cook these spices for long. • *Put some slit in onion, Roast onions and dry coconut on open flame for 5 minutes. Cut into small pieces and add to this spice mix , along with ginger, garlic, sesame seeds and poppy seeds. Let the mixture cool down , add 1/4 cup water blend into a smooth paste this paste we are going to use to make the Tarri. • For Boiling Matki/Moth:- • *Add sprouted moth/matki to a large vessel along with salt, turmeric and water. Boil it until the moth is soft and mushy. Do not overcook it keep checking in between. • *Strain the moth and do not throw the water of it . We will be using it for Tarri. • For Matki chi ussad:- • *Heat oil in a pan , add mustard and cumin seeds let them pop, followed by chopped green chillies. • *Add boiled moth/matki with salt spices mentioned. • *Toss and let it cook for 2 minutes switch off the flame and add fresh coriander leaves. • For making Tarri / Kat:- • *Take a large vessel add oil and saute onion in it until they are nice golden. • *Add in all the spices along with salt as per your taste. Let the spices temper for few seconds and add the prepared Wet Vattan . • *Keep stirring and mixing, now roast this for about 15 minutes on a medium flame. • *Add the leftover water from boiled moth/matki along with more hot water. Adjust seasoning here by tasting it. • *Let the Tarri cook for 25 minutes finally garnish with fresh coriander. And our zanzanit tarri is ready. • How to Assemble Misal Pav:- • *First of all add Matki chi usad , with farsan and top up with lots of tarri. With bun pav/bread slices on side , finely chopped onion and coriander, with some salad and lemon wedges. • *Trust me you are going to love it. • #misalpav #kolhapurirecipes #zanzanit
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