Dal Pakwan

OMG!!!! I did it. From last 2 years I wanted to make this dish. When I first time saw this recipe in Alka's Blog. But some or other thing took me away from trying this recipe. Thanks a lot Alka it was really yummy and now it will be in our regular weekend menu list.  Dal Pakwan is a traditional Sindhi breakfast  recipe.  Though it is full of calories but some time you can try out this yaar. The only thing I did to reduce  my guilt is I used half a quantity Maida and half wheat flour;-)

Ingredients

For Dal

Chana Dal - 1 cup

Tomato -1 (finely chopped)

Green Chillies - 3-4

Cumin seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Curry Leaves - 4-5

Oil - 1 teaspoon

Salt to taste

For Pakwan

All purpose flour (Maida) - 1 cup

Whole wheat flour - 1 cup

Ajwain - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tamarind extract - 1 teaspoon

Hot Oil - 2 tablespoons

Salt to taste

Oil for Deep Frying

For Serving

Chopped onion - 1 medium

Chopped coriander - 2-3 teaspoon

Chopped tomatoes - 1 small

Sweet Tamarind chutney - As required

Chilli powder -  - As required

Procedure

For Dal

Wash and soak dal for one hour.  Now Pour oil in pressure cooker. When it becomes hot add cumin seeds, curry leaves and green chilies. Fry it for a minute.  Now add chopped tomatoes and cook it properly. Then add dal, turmeric powder and salt. Mix it properly.  Add little water and close the lid of cooker.  Cook till two whistles.  When the pressure got released open the lead. Cooked dal should  not  get mushy completely.  Add tamarind extract and mix well.  Again cook for a minute.  Dal is ready.

For Pakwan

Mix all ingredients of Pakwan. Except oil for  frying ;-).  Add little water at a time and kneed a stiff dough.  Cover it and rest it for 20 minutes. Then Make small balls of dough (approximately 10-11) .   Heat oil in Kadai for frying. Roll each ball like puri. Prick puri with knife so that it will not get puffed while frying. Now fry this Puri (pakwan) on medium flame till it turns golden brown and crisp.   Drain the  excess  oil on kitchen towel.

For Serving

While serving take  dal in a bowl.  Sprinkle chilli powder. Some sweet tamarind chutney. Then chopped coriander, onion and tomatoes. Serve it with hot and crispy pakwan

Kheema Pav

Like any other street food of Mumbai, like Misal Pav, Vada Pav, Bhurji Pav, Pav Bhaji….."KHEEMA PAV" is also very famous among non vegetarian people. Kheema means minced chicken or mutton. This is very spicy and tasty. You can make dry kheema or with some gravy. Kheema Pav is a one of the favorite dish of my Husband. He likes it with toasted pav with butter. So for the Valentine day Kheema Pav, specially for him…..

Ingredients

Minced Mutton/ chicken - 250 Grams.

Green cardamoms - 2-3

Black cardamom - 1

Cloves - 2-3

Cinnamon stick - 1 inch

Shahijeere - 1/2 teaspoon

Tejpan - 1

Chopped onion - 2 medium

Chopped tomatoes - 1 medium

Garlic paste - 1 teaspoon

Ginger paste - 1 teaspoon

Garam Masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1, 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Oil - 2 tablespoon

Chopped coriander for garnishing

Pav - nos.

Butter - 2 tablespoon

Salt to taste

Procedure

Heat oil in a pressure cooker (I have a handi cooker). Add shahijeere, black and green cardamom, cloves, tejpan and cinnamon sticks. Then add chopped onions and saute it till onions becomes transparent. Add turmeric powder. Then chopped tomatoes. Saute it till it cooked properly and get mashed. Now add ginger and garlic paste, Garam masala, cumin powder, coriander powder, red chilli powder and mix it. Now add minced mutton (or chicken) and mix in such a way that all the masala get coated to it. Add salt. Then add 1 cup of water and cover with lid and cook it for 2-3 whistle. When pressure drops, remove the lid. If you want dry kheema you can fry it in pan to evaporate excess water from it. Garnish it with chopped coriander. Heat butter on tawa. Slice pav horizontally and fry in butter from both the side till pav becomes crisp. Serve kheema with this crisp Pav.

This goes to Me and My Kitchen's EFM - MUTTON SERIES event

Misal Pav

Whenever me and my husband go to Nashik (My native place), The next day's morning plan is to visit Hotel 'Tushar' for heavy breakfast and that is 'Misal Pav'. Misal mean mixture. It’s hot, delicious, my tongue is on fire, my nose and eyes water – the true test of a genuine misal. Misal is very famous in the entire state of Maharashtra. Misal is very spicy hot and served with pav (Buns). Misal Pav is certainly not a ‘junk’ food. If made with all the proper ingredients, it’s zesty, healthy, nourishing snack. It's a real fiiler, this is one breakfast you must not miss. There are different types of Misal in Maharashtra like… Kolhapuri Misal, Khandeshi Misal, Puneri Misal, Mamledar Misal, Dahi Misal & so on….
Being Nasikites we love our special Nashikchi Misal. The ingredients, which basically comprise an Usal, Tarri (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh coriander arranged in three layers and served with a wedge of lemon. Basically It is very spicy, so you can have curd with it. In Winter or Rainy Days this is our popular Brunch on Sunday. Old people says that if you are suffering from cold, you have to eat this hot & spicy Misal as a Medicine.




Ingredients
For Usal
Matki (Moth beans) - 1 cup
Chopped onion - 1 medium
Red chilly powder - 1 teaspoon
Goda masala (or garam Masala) - 1 Teaspoon
Salt to taste
Tempering -
Oil - 1 Table spoon
Mustard seeds (Rai) - 1/2 tea spoon
Turmeric Powder - 1 Teaspoon
Asafetida powder - 1 Pinch

For Tarri
Sliced onion - 1 medium
Chopped tomato - 1 small
Garlic cloves - 5-6
Ginger - 1 inch
Grated dry coconut - 3 table spoon
Red chilly powder - 1 table spoon
Kala masala (Garam masala) powder - 2 tea spoon
Kanda lasun masala - 1 tea spoon (optional)
Turmeric powder - 1/2 tea spoon
Sugar - 1/2 tea spoon
Oil - 5 table spoon
Salt to taste

For Garnishing
Farasan - 1 Cup
Thick Sev - 1 Cup
Finely chopped onion - 1 Mediun
Chopped Coriander leaves - 3 table spoon
Lemon - 1

Procedure

For Usal
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.
In a kadai heat oil, put mustard seeds, turmeric powder. Add chopped onion and saute it for two minutes. Add sprouted matki, red chilly powder, goda masala and salt. Pour some water and after kepping lead cook it for some time. Usal is ready.

For Tarri
Fry onion, coconut, garlic, ginger and tomato in little oil separately. Cool it for some time. Grind to a fine paste in mixer. Now in another pan, heat oil then add sugar (for the red oily layer on gravy), Turmeric powder, red chilly powder and immediately add grinded paste, kala masala , kanda lasun masala and salt. Saute it for 2 minutes . Now you will feel nice aroma. Pour 3 cups of hot water so that taste of the gravy will remain same . Bring it to boil for 2 minutes. The Tarri is ready. ( In some places of Maharashtra it is called as Kat, Rassa or Sample)

Serving Misal Pav
Original method of serving Misal is Take a Large Bowl, Add 2 table spoon matki usal, Pour tarri on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.
But when we make Misal at home I generally prefer to give every thing in separate bowls (as shown in picture), so that every one can mix all the items according to their tastes.



This is for "Sunday Snacks - Hot n Spicy"

and to Trupti's "'Winter Treat Event '