Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

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Misal-Pav with Kat

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Misal-Pav with Kat

Serves: 2-3 persons

Ingredients:

For Matki Usal:

  • 1 cup sprouted matki or sprouted moth beans
  • 1 boiled potato chopped into pieces
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds or jeera
  • Pinch of asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1½ teaspoon kolhapuri masala or Maharashtrian goda masala
  • Salt to taste
  • 1 tablespoon chopped cilantro
  • 2 cups water

For the Kat or Rassa:

  • 1 cup dry grated coconut
  • 1 cup chopped onion
  • 3-4 garlic cloves
  • 4 tablespoon oil
  • ¼ teaspoon red chili powder
  • 2-2½ cup hot water
  • 2 chopped tomatoes
  • ¼ teaspoon clove powder
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • 1 teaspoon kolhapuri masala
  • Salt to taste

To assemble:

  • 2-3 cups farsan/spicy sev mixture
  • 1 onion chopped finely
  • 2-3 tablespoon chopped cilantro
  • White bread slices or dinner rolls

Method:

Matki Usal:

  1. Heat oil in a pan. Add cumin seeds and asafoetida. Add sprouted moth beans or matki and potato. Stir continiously for 5 minutes.
  2. Add red chili powder, turmeric powder, kolhapuri masala and salt. Mix well. Add 2 cups water and let the mixture boil. Cook on medium-high flame until beans are fully cooked.
  3. Switch off the flame. Add chopped cilantro and keep it aside.

Misal Kat:

  1. Heat 2 tablespoon oil in a pan. Add grated coconut and chopped onion. Chop garlic cloves and add it to the pan. Cook on a low-medium flame until the raw smell goes away. Do not burn the mixture. Turn off the flame and keep the mixture aside. Let it cool down completely.
  2. Add the cooled mixture to the grinder and make a smooth paste by adding little water.
  3. In the same pan, heat 2 tablespoon oil and add red chilli powder. Add chopped tomatoes. Cook it for 5 minutes. Add the grounded paste into the pan. Mix well and cook for 10 minutes on a medium flame. Make sure the mixture is not burning.
  4. Add clove powder, cinnamon powder, garam masala, kolhapuri masala, coriander powder, and salt. Mix everything and cook for another 10 minutes.
  5. Add hot water into the pan and mix carefully. Let the mixture boil and then turn off the gas.

How to assemble:

  1. Get a bowl and add farsan. Then add matki usal or bean curry. Add hot kat or rassa on top. (you can add kat according to your spice level)
  2. Garnish with some more farsan, chopped onion and chopped cilantro on top.
  3. Serve hot with bread slices or dinner rolls.

Bottle gourd Kofta Curry

Ingredients:

  • 1 Bottle gourd peeled (medium to large size)
  • 1 cup onion sliced
  • 1 cup tomato sliced
  • 3-4 garlic pods crushed
  • 1 teaspoon ginger grated
  • 2 tablespoon cashews
  • 3-4 table spoon Gram flour (besan)
  • 1 teaspoon ajwain
  • 1 teaspoon garam masala
  • 1 teaspooon coriander powder
  • 1 teaspoon red chili powder
  • 3-4 green cardamom
  • 1 small cinnamon
  • 3-4 cloves
  • 1 cup of water
  • Salt to taste
  • Pinch of Kasuri Methi
  • 3 table spoon of oil for the curry plus oil for frying.

Method:

Kofta batter

  1. Peel the bottle gourd and grate it. Squeeze the grated bottle gourd and remove the water from it. Keep aside this water for the curry.
  2. Add salt, Gram flour, ajwain to the squeezed bottle gourd. Mix it properly. Heat oil in a large skillet. Add drop of grated mixture to the pan to check if oil is hot. If it sizzles, its ready for frying. Drop tablespoon sized balls of the mixture to the oil. Fry them turning once until the fritters are golden brown.
  3. Transfer the fritters on the paper.
  4. Heat 1½ table spoon of oil in a different pan. Add cloves, cinnamon and green cardamoms to it. When they start sizzling, add sliced onion and garlic pods. Saute for a minute. Add cashews and grated ginger. Saute continiously to avoid burning of onions. Add chopped tomatoes into the mixture. Slowly add all the masala powders and the salt. Saute the mixture until it blends together properly. Switch off the flame and let the mixture cool down.
  5. Transfer the cooled mixture into a grinder and make a smooth paste. Add little water if needed.
  6. Heat 1½ table spoon of oil in the same pan and add the smooth paste to it.
  7. Saute for 5 minutes. Add the water you kept aside with additional one cup of water to the paste and stir it properly. Boil the mixture for 10-15 minutes.
  8. Before serving, add fritters to the curry. Sprinkle Kasuri methi on it. Serve immediately.