Uploads from xwelhamite, tagged maharashtra

Maharashtrian cuisine- Misal Pav

nobody@flickr.com (xwelhamite) — Sat, 15 Mar 2008 09:07:10 -0700

xwelhamite posted a photo:

Misal NGREDIENTS :

1 ½ tbsp Oil
½ tsp Mustard Seeds
1 ½ tsp Garlic Paste
1 tsp Ginger Paste
1 tsp Green Chili paste
1 Cup Green Peas, Saoked and Boiled
½ tsp Garam Masala
2 tbsp Tamarind Pulp
1tsp Coriander Leaves
Salt to taste

For Garnishing :

1 tbsp Chopped Onion
1 tsp Green Chutney
1 Green Chili, Chopped
1 tbsp Raw mango, Chopped
1 tsp Yellow chili Powder
1 tsp Chaat Masala
½ Cup Curds mixed with Salt
1 Cup Papri, Ghathia, Sev (Crispies)
1 tbsp Roasted Peanuts
2 tbsp Nylon Sev (Thin and Crisp Gram flour vermicelli)
1 tbsp Meethi Chutney
1 tsp Fresh Coconut, Grated
Juice of ½ Lemon
Heat Oil, add Mustard Seeds, Garlic Paste, Ginger Paste, Green Chili Paste and sauté. Now add Green Peas, Garam Masala, Tamarind Pulp, Salt and Coriander Leaves and mix well.

To Serve :

Put the Peas mixture(Misal) in a round Cup, cover with the serving plate and turn it upside down. All around the cup arrange the Papri, Ghathia, Sev and Peanuts. Slowly remove the katori leaving the Misal on the plate. Over the Misal add Chopped Onion, Meethi Chutney, Green Chutney, Green Chilies, Raw Mango and Coconut. Sprinkle Yellow Chili Powder, Chaat Masala, Curds and Lemon Juice over it. Serve with pav (a kind of bread)

Maharashtrian Cuisine- Misal

nobody@flickr.com (xwelhamite) — Sat, 15 Mar 2008 09:03:47 -0700

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Maharashtrian cuisine-Pithala Bhakri

nobody@flickr.com (xwelhamite) — Sat, 15 Mar 2008 09:06:05 -0700

xwelhamite posted a photo:

Ingredients

For pithala:

1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water

For Bhakri:

2 cups bajri, jowar or maize flour
salt to taste
water to knead

Method

For Pithala:

1. Make smooth paste of water, salt, turmeric, lemon and flour.
2. Mix in ginger, garlic, spring onion and green chilli. Keep aside.
3. Heat oil in a deep heavy vessel.
4. Add seeds, asafoetida, allow to splutter.
5. Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes.
6. Add batter, stirring simultaneously.
7. Stir non-stop with a large ladle till all the lumps break and boil.
8. When boil is reached, check taste for salt, chilli etc., adjust.
9. Cook covered loosely, on low for 6-7 minutes, stirring frequently.
10. Serve hot with bhakri.

For bhakri:

1. Add salt to flour.
2. Add water little by little, kneading dough very well.
3. It should become soft, pliable and smooth.
4. Kneading well is very important so the bhakri doesn't break.
5. Take a lump, dust generously with dry flour, pat with palm to flatter.
6. Use a rotating motion to make circular.
7. Use very little dry flour to pat.
8. Make thin or thick as desired.
9. Place carefully on warm griddle (tawa).
10. Apply a little water on surface and spread evenly.
11. When water dries, flip and roast.
12. Put on direct flame and crisper like naan.
13. Or semicook all and crisp as required.
14. Top with ghee (optional) if desired.
15. Repeat for others as desired.
16. Serve hot with hot pithala, pickles, curds and raw chopped onions.

Making time: Pithala: 20minutes, Bhakri: 10-15 minutes for 4
Makes:4 servings

Note:
If patting the dough is difficult, roll it using a plastic sheet underneath.
If making all bhakris beforehand place loosely between two large clean cloth, to absorb excess moisture.
Credit: www.bawarchi.com