Скачать с ютуб मिसल पाव (Misal Pav / Maharastrian Misal Pav) by Tarla Dalal в хорошем качестве

मिसल पाव (Misal Pav / Maharastrian Misal Pav) by Tarla Dalal

Misal Pav, spicy and filling Maharashtrian snack. Recipe link : http://www.tarladalal.com/Misal-Pav-O... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Misal Pav One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savouries and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it. Preparation Time: 15 minutes Cooking Time: 25 minutes Makes 4 servings 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 matki (moath beans) sprouts 1/2 cup safed vatana (dried white peas) sprouts 1/2 cup moong (whole green gram) sprouts 2 tbsp chawli (cow pea / lobhia) sprouts 1 1/2 tsp chilli powder 2 tbsp finely chopped coriander (dhania) salt to taste For Serving 1/2 cup mixed farsaan (chivda) 1/2 cup potatoes 1/2 cup finely chopped onions 4 tbsp finely chopped coriander (dhania) 8 laddi pavs 4 lemon wedges Method For the misal masala 1. Heat 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. 2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes. 3. Remove from the flame and allow it to cool completely. 4. Once cooled, blend in a mixer to a smooth powder without using 5. Any water. Keep aside. For the misal 1. Heat the oil in a pressure cooker and add the cumin seeds. 2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. 3. Add the prepared misal masala and sauté on a medium flame for 1 more minute. 4. 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. 5. Add the matki, safed vatana, moong and chawli sprouts and mix well. 6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles. 7. Allow the steam to escape before opening the lid. 8. 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 1. Just 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. 2. Repeat with the remaining ingredients to make 3 more servings. 3. Serve immediately with laddi pavs and lemon wedges.