Kolhapuri Misal

Misal is mixed sprouts curry served with chopped onion and sev chiwada or farsan.. it can eaten as snacks or full.

Kolhapuri Misal is so much famous in Maharashtra for its spicy taste. There are different types of methods to make but this one is easy to cook.

Let’s see how make it.

Ingredients:

1 cup. Mixed sprouts

1/2 cup. Chopped onions

1/4 cup. Chopped tomatoes

1 tbsp. Crushed ginger garlic and chillies

1 tbsp. Red chilli powder

1tsp. Cumin powder

1 tsp. Coriander powder

1 tbsp. Kolhapur masala

1/2 tsp. Turmeric powder

1/4 tsp. Asafoetida

Some curry leaves

Chopped coriander leaves

Salt to taste

Lemon

Bread slices

Oil

Farsan

Procedure:

Pressure cooker the mixed sprouts. Cook well. Add same time turmeric and salt.

In pan heat oil add chopped onions, curry leaves, asafoetida. Onions should be golden brown. Then add crushed chilli ginger garlic paste.

Add tomatoes cook well. Once the tomatoes gets soft.

Add one by one powder.

Cumin powder, coriander powder, kolhapuri masala, chilli powder.

The kitchen will fill with aroma. Add sprouts. Mix well and once oil get separate. Add more water.

Consistency should be like a curry. Not too runny.

While serving in a plate take the Misal and some bread slices or round pav.

Add farsan. Chopped onions. Garnish with fresh coriander.

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Instant Dhokla

Dhokla is Indian snacks made with chickpeas flour. It is the famous dish of Gujarat. Where they enjoy it as main course, side dish, snacks. In actual recipe is fermented. In instant dhokla rising ingredients used.

Let’s see the recipe !

Ingredients:

1 1/2cup. chickpeas flour

1/4 tsp. citric acid

1/8 tsp. Baking soda

1/2 tsp. ginger chilli paste

1 tbsp. Sugar

Salt to taste

For tampering:

Oil

Curry leaves

Mustard seeds

Cumin

Asafoetida

Sesame seeds

Coriander for garnishing

Procedure:

In a bowl take flour.

Add ginger chilli paste. The paste should be course. Mix well add citric acid granules. Salt to taste. Sugar and water.

The batter consistency neither thin nor thick. In a small bowl take some water few tablespoons then add baking soda mix well.

Meanwhile put steamer on gas stove. Turn on heat. Grease the pan with oil.

You can also adjust suagr and chillies as per your taste.

Add the soda water to batter. Start to stir fast. Do not over beat. You can notice the batter has raised. As chemical reaction between soda and citric acid.

Make lil hurry. Put the pan with batter in steamer for 10-15 mins.

For tempering:

In a small pan add oil.

In hot oil add mustard seeds, cumin, sesame seeds, asafoetida, curry leaves some chopped chillies and lil bit sugar.

Add some water to that. Boil it.

Remove from heat and keep aside to cool.

Once the dhokla ready.

Cut into pieces. Add tempering water. Let it soak well.

Garnish with chopped coriander. You can also add granted fresh coconut.

Ready to eat with your sweet and tangy tamarind chutney and mint chutney.

Give it a try. Let me know. ๐Ÿ˜Š๐Ÿ˜‹

Halwa fish curry ( black pomfret fish curry)

This fish looks same of pomfret but with gray black colour. Very easy to identify. But taste is slightly different from silver pomfret.

Today we are going to learn to make halwa fish curry.

The ingredients we need as follows

2 medium sized halwa fish

One cup grated coconut

1 tbsp. Coriander seeds

1 tsp. Ginger garlic paste

3-4. Dried mangosteen

1 tsp. Red chilli powder

1 tsp. Turmeric

1/2 cup. Chopped onion and tomatoes

Some curry leaves

Oil

Salt to taste

Procedure:

First step is to make coconut milk. You can use store brought.

Heat oil. Add chopped onion. Make it light brown. Then add ginger garlic paste saute it for few seconds.

Then add tomatoes. We want tomatoes to be super soft. Then add coriander powder. Turmeric powder ,red chilli powder, curry leaves. Once the oil start to separate add the coconut milk and the second extract. Mix well.

Pay attention and get curry boil slowly. once it starts boiling add fish and dry mangosteen and salt to taste.

Put on the lid for few minutes. Fish won’t take too much time to cook. Serve hot with rice roti or simply plain rice.

Dates chocolate Eggless Cake (without Oven)

Hello there!!

Today it’s all about dates n chocolate cake.

Super moist n delicious.

Ingredients-

1 cup. Plain flour

1 cup. Sugar

1 cup. Vegetable oil

3/4 cup. Cocoa powder

1/4 cup. Milk

1/4 cup. Dates n almonds chopped

One egg

1/2 tsp. Baking powder

1/4 tsp. Baking soda

Procedure:

In cooker add salt n put it on gas stove. For preheating.

Prepare cake tin greased.

In this I blend oil n sugar very first then added an egg. Mixed it well.

On other side dry ingredients like flour, cocoa powder, baking soda, baking powder get sieve.

Now gently fold dry into wet ingredients.

Add milk n mix well.

Batter is ready. Pour into cake tin. Bake for 35-40 mins or until skewer comes clean.

Without Oven Eggless Marble Cake

Today’s recipe is about marble cake. Here we are going use two flavours vanilla and chocolate. It looks so tempting once it baked.

So let’s get started.

Ingredients:

1 1/2 cup. Plain flour

1 cup. Curd

3/4 cup. Sugar

1/2 cup. Oil

1/4 cup. Cocoa powder

1 tsp. Baking powder

1/2 tsp. Baking soda

1 tsp. Vanilla extract

Procedure:

Preheat the cooker with greased cake tin.

First in bowl mix curd and sugar. Whisk until it gets smooth mixture. Add vanilla extract.

Next add oil mix well.

In other bowl add dry ingredients. Mix well.

Add dry ingredients to wet.

In small bowl add cocoa powder with half of batter.

Then in cake tin add vanilla cake mixture and chocolate mixture randomly. The way you want.

Then with knife or skewer swirl the batter.

Bake for 35-40 mins. Until skewer don’t come clean.

Mangosteen/ Kokum Sharbat

It is the costal fruit plant. With tangy sour taste…

This is how they look like..

Konkani people use this fruits for making sharbat n syrups. Dry mangosteen are used in fish curries called amsul (เค†เคฎเคธเฅ‚เคฒ).

So let’s see the sharbat recipe.

Ingredients:

1 kgs Mangosteen/ kokum fruit

700 gms. Sugar

Procedure:

Take Kokum fruits.

Get clean. Cut into half .

Pour sugar in big large steel vessel. Add those fruits.

Now keep the utensil in sunlight for 10-15 days. Until you don’t get the magenta red colour with all dissolved sugar.

This is how it will look like… Thik juicy sweet mangosteen syrup…

Now for making sharbat all we need is

Kokum syrup 2 tbsp

Chilled water 1 1/2 cup

Cumin powder pinch of

Add syrup n water. Mix well.

Add cumin powder. Serve chilled. This is best for summer. As it helps to reduce body heat.

Spicy Tangy Mango Marmalade

Hello foodies!!

It’s summer and mango season.. ๐Ÿ‹๐Ÿน๐Ÿ˜‹

This marmalade is easy to make.. quick recipe. You can enjoy with roti, parathas. Just spread. Roll. N gone..

Let’s get started.

Ingredients:

Mango 250gms

Sugar and jaggery 300gms

Red chilli powder 1/2 tsp

Clove 4

Salt 1/4 tsp

Procedure:

Peel the Mango. Make it shredded.

I have used here both sugar n jaggery of same quantity.

You can either of one. Sugar or jaggery.

In kadai first take grated mango. Then add sugar jaggery, salt.

Start to stir. Once it starts to melt. The mixture will look loose. No need to afraid. Stir constantly. Once the sugar n jaggery completely dissolved add chilli powder.

It will look like caramel colour. We don’t it to stick at bottom. The mixture thickens. When you get Two string consistency turn off the gas. Let it cool.

This Mango Marmalade can be preserved in fridge for few months.

Give it a try. Let me know how it comes out.