Misal is a popular food of Maharashtra. Misal is another word for Mixture and if you are residing in Mumbai, you must not miss unique taste of this.
I got a chance to taste this nutritious dish few years back once, enroute Mahabaleshwar. We took a break to have tea on the way, and saw It had food joints serving these popular Maharashtrian dishes.
Many breakfast options like batata vada, kothimbirvadi, kande pohe, sabudana khichdi, and misal were to relish and we decided to have misal pav. And I must say we weren’t disappointed at all.
It is often eaten as breakfast or a mid-day snack. It is easy to make, economical and the sprout & pulses used for making it makes it nutritional. It is spicy but not as hot and spicy as Kolhapuri Misal.
The basic ingredients of the Misal are Sprout usal, poha, boiled and diced potato, chopped onion, chopped coriander, farsan and tari/kat/rasa.
When delectable mixture of savory snacks is served with spicy concoction, it is termed as Tarri/Gravy.
The flavor and texture of the misal is enhanced with tari/rasa/kat. These all ingredients are assembled in layers and served hot with pav. In many places modal is served with dollop of curd to balance the flavours.
Though my misal recipe is not as hot and spice like kolhapur misal, it tasted good even with less on spices and hotness. You can always tweak the recipe to suit your family’s taste.
We, at our home, usually make this misal during weekdays as lunch/dinner. It’s such a refreshing change from regular dal chawal-sabzi roti kinda meals. And moreover as my children don’t prefer eating sprouts, and I as a smart mom, feed them this way making it more interesting and in a different avatar. I saw this dish on TV once and decided to go ahead and try it as I found the combination very interesting.
So here is the modern version (Mexican style) of misal tacos. Mexican Tacos are generally filled in with rajma beans & salsa sauce. Here comes a twist by adding misal to Maxican tacos. I have filled it with a Maharashtra famous Teekhi misal with Kat (gravy), hung curd sour cream & served with farsan. Come join me and sample these Mexican tacos with a desi twist!
Cooking Time- 35-40 Min
Preparation Time- 25-30 Min
Serves 3 People
Let’s begin with homemade baked Taco shells:
To make Baked Taco shells
yellow cornmeal( makkai atta) 2 cups
wheat flour 1 cup
oil 3 tbsp
Red chilli powder 1 tsp
Ajwain 1 tsp
Salt to taste
To make Misal:
Oil – 2 tsp
Mustard seeds – 1 tsp
Handful of curry leaves.
Red chili powder – 2 tbsp
Haldi | Turmeric Powder – 1 tsp
Onion chopped – 1
tomatoes – 1 (chopped)
Potato, (boiled & mashed) – 1
Soaked & drained poha – 1 cup
Chopped green chillies 2
Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(saved vatana) – 1/2 Cup
salt to taste
Misal masala powder – 1 tbsp
lime juice – 1 tbsp
Fresh Dhania | Coriander Leaves
For making Kat/Gravy :
1 onion – finely chopped
Tomatoes – 2 (finely chopped)
Dessicated coconut – 2 tsp
Haldi/ Turmeric – 1 tsp
Salt to taste
Lalmirch powder/ Red chili powder – 2 tsp
Goda masala – 2 tbsp
Curry leaves – A few as per choice
Lemon juice – 2 tsp
To make homemade Sour cream:
Hung curds – 1 & a 1/2 Cups
A pinch of salt
Vinegar – 1 tbsp
Fresh Cream – 1/2 cup
Lemon juice – 1 tsp
4 tbsp – processed cheese
Farsan – a handful
Taco shells – 6
To make baked taco shells :
Combine the flours,and seasoning. Mix the oil, and salt to make a soft dough by using enough warm water.
Cover the dough with cloth and rest it for 10 minutes.
Roll out thin rounds chapatis. Give the proper round shape by any lid or bowl cover to make equal sized taco shells.
Prick lightly with a fork. Seko it on tawa on both sides lightly.
Now preheat an oven at 180 degrees for 10 minutes.
Arrange sekoed taco chapatis on oven steel rack by leaving 1 rod, so as to give U shape.
Bake it on 185 degrees for 6 to 7 minutes.
Keep the baked tacos shells in an air-tight tin.
To make misal :
Pressure cook the sprouted moth with salt to 2 whistles. Keep aside.
In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.
Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder. Give a gentle mix.Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.
To make the Thick Kat/gravy:
In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.
Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick. If required add very less water.
To make Sour cream:
Take hung curds. Add fresh cream in to it. Whip it. Add a pinch of salt. Add lemon juice & vinegar. Mix nicely.
Take taco shells in a plate. Fill in with misal. Layer it with kat/thick gravy.
Top it with sour cream. Now add farsan. Put grated cheese on it. Again put some more farsan.
Garnish with fresh coriander leaves & some more sour cream.
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Corn kothimbir vadi is a popular vegetarian maharashtrian snack. Delicious corn and fresh coriander leaves cake which is steamed and then fried or shallow fried until crispy. This is best enjoyed with green chutney or ketchup.
Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea.
It is an excellent delicious snack from the Maharashrian cuisine made with besan flour (chick peas flour) tempered with cumin, mustard, hing and ajwain for flavouring, spiced with crushed green chillies and lots of kothimbir (freshly chopped coriander leaves) added to form a batter and is steamed and then fried as fritters. This can be served with tomato ketchup or sauce.
This is a quintessential Maharashtra dish which is a made with flavourful herb called kothimbir and this dish truly showcases this ingredient instead of giving it the seemingly superfluous role of only for garnish. The steamed or cooked vadi is perfectly fine for eating on its own (a very tasty and nutritious snack), but is liked when it is shallow fried in oil as it gets crispy edges and takes this snack to a complete new level.
Ingredients to make corn kothimbir vadi :
American corn kernels , crushed 1 cup
Coriander leaves(kothimbir) 1 cup
Gram flour 1 cup
Rice flour 1 TBSP
Ginger chilli paste 1 TBSP
Roasted sesame seeds 1 TSP
Lemon juice 1 TSP
Turmeric powder 1 TSP
Asafoetida 1/4 TSP
Soda Bi carb 1/4 TSP
Salt to taste
Oil for frying
1)Take the crushed American corn kernels, finely chopped coriander/dhania/kothimbir and add the besan/gram flour, then the chawal ka atta/ rice flour, turmeric/ haldi, garlic paste, the ginger chilli paste, lemon juice, sesame seeds, asafoetida and some salt as per your taste, mix everything in
2)Once everything is mixed in add little water at a time and make a thick batter like dosa batter, which should be of pouring consistency. Make sure there are no lumps.
3) Now into baking soda add 1 tsp of water and mix it in and then add this soda water to the corn batter and mix vigorously going in one direction.
4)Now take any deep dish and coat is evenly with some oil, make sure all that every inch of this plate is coated.
5)And now pour batter in the dish and keep aside.
6)Now in a big cooker/ steamer/ kadai and add some water and to that, keep a stand in the center and now simply wait for the water to come to a boil.
7)And once that happens place this dish on top of the stand and cover the lid and cook it for the next 20 -25 minutes on high flame.
8)After 25 minutes remove the lid and to pierce a toothpick in the steamed plate and if nothing sticks to the toothpick that means that the batter is nicely steamed.
9)Now wait for the next 10 minutes for it to come down to room temperature.
10)And then cut it. If you cut it while it’s still hot then it will start crumbling.
11)After 10 minutes the steamed kothimbir vadi cake should be at room temperature, so you can start cutting it.
12)So first using a knife make vertical cuts and then horizontal cuts giving it square shape.
13)Now run the knife around the corner as well.
14) Use a very thin spatula and dig it in the cuts that you had made with the knife and very gently remove the vadis from the plate.
15)Now that all the vadis are out it’s time to shallow fry or deep fry them.
16)So heat up some oil in the pan and then one by one add about 10 of these Kothimbir vadis.
17)Shallow fry on a medium flame in batches of 10 for the next 5-6 minutes or until the bottom looks golden brown in color.
18)Once the bottom is nicley fried and is looking golden brown in color it’s time to flip them
19)So slowly one by one flip and again fry for 5-6 minutes or until we get to the same color as top.
20)Once the kothimbir vadis are nicely fried and it’s now time to remove them in a plate and serve while hot.
Serve this delicious snack with chutney or ketchup and hot masala tea.
In a large bowl, mix all the ingredients add 1/4 cup water and make thick batter.
Grease tray and pour the batter.
Microwave it for 5 to 7(microwave oven settings may vary) minutes till a toothpick inserted in the middle comes out clean.
Let it cool for 15 minutes, unmold and cut into peices.
Heat oil in frying pan on medium heat.
Shallow Fry the peices till golden and crispy.
Serve hot with green chutney or ketchup.
Tip – When you are expecting a lot of guest then you can prepare the vadis beforehand and fry them just before serving.
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Life cannot be simpler than this!! These mini potato pizzas are surprisingly easy to make and taste delicious. You don’t even need to heat up your oven, as these are made in regular pan.
When I hear my favorite word pizza, I usually think tomato cancasse, mozzarella cheese, vegetables and chicken. But after having this pizza at my friend’s place, I am converted to a non-traditional pizza lover.
Who doesn’t love pizza… if made right it’s one of the most comforting and satisfying dishes ever. Potato pizza is very easy to prepare, no need for preparing the dough in advance and it’s also gluten-free.
If you’re in store for a new type of pizza, something out of the ordinary, yet pure genius at the same time then this is amazing recipe worth trying.
These no flour pizza bites can be another alternative to normal pizza and can be good snacks for kids.
Here we are using potato base as crust which is topped with all pizza toppings and herbs and are easily prepared.
The potato base is really delicious and you can always change the topping for more variety to suit to your family’s taste. This potato pizza is great to be served as evening snack.
For variations of toppings you can use chicken tikka or even boiled chicken cut into shreds. When in hurry just apply pizza sauce, place some chopped onions and grate some cheese over it. You can play with variety of toppings according to your imagination.
Prep time : 10 Mins
Cooking time : 10 Mins
Serves 2 Person(s)
For the Base: Potatoes 2 big sized
oregano & chilli flakes 2 tsp
Lemon juice – 2 tsp
Salt to taste
For topping: Carrot grated 1
Green Capsicum finely chopped 1
Finely Chopped Onions – 1
Deseeded & Finely Chopped tomato
Boiled corn kernels 2 spoons
Salt to taste
grated processed cheese 4 tbsp
Pizza sauce as required
Chopped coriander leaves few
Pizza seasoning as required
Boil the potatoes and when they cool down, peel them and then cut them in thick round slices. Marinate these potato round slices in mixed herbs, salt and lime juice for at least 10 minutes.
On a non stick pan or a tawa, roast potato slices by brushing little oil. Slightly roast from both the sides on low flame.
In a separate bowl mix in all the topping ingredients, except cheese. Saute in a pan with little oil till the vegetables are cooked. Lastly add in the pizza sauce.
For making the pizza :
Place the topping mixture on the roasted potato round slices, place these in regular pan, cover and cook for 5 minutes. Then uncover it and press the topping with a flat spoon/spatula very gently so that it sticks to the potatoes properly.
Sprinkle grated cheese on each of them and again cover the pan and cook for 2 minutes or until the cheese melts.
Sprinkle some pizza seasoning over it. Garnish with coriander leaves. It is ready to be served.
A perfect snack for tiffin or ‘shaam ki 4 baje wali chhoti si bhook’.
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Today i have for you all a delicious snack made from Corn. It’s called Corn kababs/patties. Also known as Makai Kababs, these kababs are made with lots of vegetables and they taste irresistibly delicious.
It’s simple , quick to prepare and tastes really yum. Relish it as your tea time snack or serve as a starter in your next get together or stuff between buns and munch as burgers .. the choice is all yours . But which ever way.. i’m sure that everyone would love it plus its so easy and simple to make.
These corn kababs are perfect for kiddo birthday parties to get them to eat more vegetables. Crispy on the outside and meltingly tender within, you will be surprised how many adults easily fall in love with these deep fried delights.
A must try snack recipe especially for the monsoon season!
Ingredients to make corn kababs :
1 Cup boiled/steamed american corn grinded to a thick paste
1/8 Cup whole corn pieces
4 small potatoes grated
1/2 Cup green peas
1 small piece of cabbage chopped
1 large carrot finely grated
1 medium onion diced small
juice of 1 lime
1 tsp ginger
2 green chills
3 slices of bread grinded to make fresh bread crumbs
1/4 Cup chick pea flour dry roasted in a pan
1 tsp chaat masala
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 cup fresh coriander leaves chopped
For coating :
Cornflour slurry 1 cup
Whisked/beaten egg 1
Bread crumbs 1 cup
Make a stiff dough with these ingredients and use oil on the hands to make round/oval /log shape (any shape which you like) kebabs.
Stick a short skewer into the centre, if making log shaped and roll kababs in the cornflour slurry or beaten egg, followed by breadcrumbs.
Repeat with the rest.
Heat a pot of oil, covering ¼ from the base. To test the oil temperature, insert a wooden chopstick in the centre of the pot and if small bubbles start to form around the chopstick, the oil is ready.
Place a few pieces of the corn cakes into the hot oil and fry until golden brown.
Fry over medium heat to ensure the inside is cooked through thoroughly. Remove and drain on paper towel before serving.
Add any vegetables of your choice to make it more nutritious.
Refrigerate the dough for 15 minutes, before frying to avoid kebabs breaking in oil.
Adjust the amount of green chilli if you do not like spiciness.
Corn kababs taste great when deep fried as they turn crunchy.
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PANEER LABABDAR KATHI ROLLS/FRANKIE
Kathi roll is an Indian street food, originated from Kolkata, where Indian roti/chapati/ flatbreads are filled with veggies, chicken, mutton etc along with some chutneys and salad.
As Paneer is loved by all, and for a change other than potato tikki filling, I opted for this. These wraps have stuffing of paneer, which is sautéed in spicy masala. The mouth watering spicy masala of paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere.
This recipe is fairly simple and the good part is that it’s quite easy. Traditionally the tortilla for kathi roll is made my mixing all purpose flour or whole wheat flour, but to make it healthier, you can use 100% whole wheat flour, or can use 50 : 50 ratio.
You can get whole wheat tortillas from store or make it at home. Or you can use your leftover chapatis/Roti’s. Just place them in the fridge if not using the same day, next day warm it on griddle and you are sorted.
It is a healthy, nutritious and quick recipe that you can easily prepare at home. Perfect for kids tiffin too! Serve thus along with some fresh salad and you are sorted.
Preparation time : 15 minutes
Cook Time : 20 minutes
INGREDIENTS : To make Tortillas/roti
1 cup Maida
Or 1/2 cup maida & 1/2 cup whole wheat flour
Salt to taste
3/4 cup Water (approx)
1 teaspoon Oil to finish up the dough
Assemble all the ingredients and knead a soft pliable dough. Make equal size balls out of the dough. Dust it with dry dough. Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
When tawa is hot, transfer the rolled out roti onto the hot tawa. Flip and cook until evenly cooked and brown from both the sides.
Fully cooked and puffed up Tortillas/ roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
To make Paneer & Mushroom lababdar
200 gms paneer
1 pack of mushrooms
3-4 tbsp oil
1 tsp Cumin seeds ,
2 bay leaves,
1.5 tsp crushed ginger garlic
1 medium size onion chopped,
2 medium size tomato chopped
Salt, turmeric, red chilly powder, cinnamon to taste
1.5 tbsp kitchen king masala
Grounded 1/4 cup of almond, cashew, poppy seed powder
1 medium size onion
2 medium sized tomatoes
1 small sized green capsicum
1 tsp Kasuri methi crushed
2 tsp Fresh cream
Add cumin, cloves, ginger garlic paste, bay leaves to oil
Add chopped onions and cook it well until it turns translucent.
Once onions are done nicely, add chooped mushrooms. Saute nicely for a while. Add finely chopped tomato, turmeric powder, red chilly powder, kitchen king powder and add 1 tsp garam masala, salt to taste, cinnamon powder, grounded cashew, almond, poppy seed powder and cook it really well until it starts oozing out the oil
Once all these are cooked really well, add onion, tomato, green bell pepper that was cut in big pieces and paneer at this step….after adding the paneer..stir very gently else paneer will break or scramble….
Let it cook well but do not cover the pan at this time….once done you can add lil of dried fenugreek, chopped cilantro/coriander leaves and fresh cream to it.
ASSEMBLING KATHI ROLLS
You will need :
Peeled, washed and cut onions
Pre cooked Rotis/wraps/Tortilla
Let’s start assembling them.
Spread green & red chutney on the wrap/roti.
Place lettuce in the center.
Spread spoonful of paneer mushroom lababdar over lettuce leaf.
Add some onion.
Generously spread some more green chutney on top. As per one’s taste add lemon juice or chaat masala on top.
Start folding the roti.
Secure the edges with a toothpick.
Or wrap the kathi roll in wax paper.
Warm kathi rolls are ready.
Serve hot with potato fingers.
A very famous Gujarati Snack who needs no introduction. Here in this recipe I have given a healthy twist to regional receipe for best breakfast option. i have majorly used oats & dalia/broken wheat, with not only bottle gourd /dhoodhi but lots of other vegetables also.
This is a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb!
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious.You can pack this into Kiddo’s lunch box also. This is also a great way to get children to eat loads of Methi and other vegetables, which they otherwise wouldn’t want to eat. It tastes good even if it is cold.
So this is best snack to pack for picnic, take any Chutney with it, nd you will have healthy, yummy snack handy. It is obviously much better than having burger, pizza or chips.
Prep Time 10 min
Cook Time 25 min
Serves 4 people
Ingredients to make Oats, dalia/broken wheat and Vegetables Muthiya
1 and half 1/2 cups oats crushed
1/2 cup daliya/brokenWheat cooked
1/4th cup grated doodhi/bottle gourd
1/4th cup grated carrots
1/4 cup grated cabbage
2 spoons rawa/sooji dry roasted
1 big spoon besan/gram flour
Half cup methi leaves chopped
1/2 tsp Cumin powder
1 tsp Ginger & green chilli paste
Salt to taste
2 Tbsp Coriander leaves
Haldi 1 tsp
salt to taste haldi 1 tsp
Hing a pinch
1tsp red chilli /Lal mirch powder
1 tsp Coriander/ Dhaniya powder
Soda bi carb 1/2 tsp
Lemon Juice 1 Spoon
2 spoon yogurt
1 spoon oil
Tempering–1 tsp Mustard seeds
5-6 Curry Leaves
1 tsp Sesame seeds
2 Green Chillies ( length wise slit)
1 tbsp lemon juice
pinch of asafoetida/hing
1 tbsp lemon juice
Coriander leaves to garnish
2 tsp oil
How to make Oats, dalia/broken wheat and Vegetables Muthiya
In a bowl mix everything together for muthia except salt, soda & lemon.
Keep steamer ready to steam muthia rolls.
Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
Mix everything nicely.
Make cylindrical rolls.
Grease the plate on which muthia rolls to be kept.
Steam for 15 to 20 mins on medium flame. ￼
In between change the sides of muthia rolls to steam on both sides properly.
Take out and after it cools cut into pieces. ￼
For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
Add muthiya pieces, saute nicely.
Squeeze lemon over it while serving.
Garnish wid corrinder and enjoy with hot cup of tea/Coffee