Daily Archives: June 8, 2017

Misal pav

Preparation time : 30 minutes
Cooking time : 15 minutes
Serves : 5 members

Description

Though me being a great foodie and my life revolves around food , there are so many authentic Indian recipes that I am not aware of. The mighty misal pav is one dish. A few months back , a fellow gym mate of mine mentioned about it as she is from Mumbai. I didn’t know head or tail of what this dish might be like. She explained to me in detail with both of us walking in the treadmill. The garnishing with farsha ( mixture) excited me. Gave it a try the next day for breakfast with my friends recipe. Awesome taste with layers of textures was tasty and a new addition to my breakfast menu’s at home.

Ingredients for the misal

Ingredients	Quantity
Green gram sprouts	1 and a 1/2 cups
Onion	2 chopped
Tomato	1 chopped
Ginger and garlic paste	1/4 teaspoon
Salt	to taste
Oil	1 tablespoon
Coriander leaves	few chopped
Buns	4
Butter	2 tablespoons ( optional )

Ingredients to grind

Ingredients	Quantity
Turmeric powder	1/4 teaspoon
Red chilly powder	1 teaspoon
Coriander powder	1 tablespoon
Gram masala powder	1/4 teaspoon
Black cardamom	1
Cloves	2
Green cardamom	1
Cinnamon	1/8 inch piece
Bay leaf	1
Star anise	1 small
Coconut grated	1 tablespoon
Sesame seeds	1/2 teaspoon
Cumin seeds	1/2 teaspoon
Pepper corns	1/4 teaspoon
Stone flower	1/4 teaspoon
Ajwain	a pinch

Garnishing ingredients

Ingredients	Quantity
Onion	1 chopped
Coriander leaves	few chopped
Mixture	1 cup
Lime wedges	few

Method

Boil the green gram sprouts with salt to taste and enough water to cooked well.
Grind all the ingredients together under the to grind section along with little water to a smooth paste.
Heat oil, add onions and sauté to translucent. Top with ginger and garlic paste and sauté to crisp.
Add the tomato and sauté to juicy and until oil separates. Top with the ground masala paste and sauté until raw smell vanishes. Pour the boiled green gram with water in it. Mix well and cook further for five minutes.
Once the raw smell has gone and it gets to a gravy consistency, garnish with chopped coriander leaves and remove from heat.

How to serve

Garnish the cooked misal with a garnish of chopped onions, chopped coriander leaves and mixture. Squeeze a lemon wedge over and serve with butter toasted hot buns.

Spring roll sheet baskets

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Preparation time : 2 minutes
Cooking time : 4-5 minutes for each batch
Serves : 8 members

Description

Edible basket’s and nest’s made to entertain for appetisers always interest’s me as it’s easy to pull of with no high end technique required giving a final product that always had your guests and loved ones with a surprise element. I come across this recipe in a foodie group in face book that was so easy and yet innovative. The process was so similar to the potato baskets once I tried making and it ended up a utter flop show. Me being a bit nervous about this , went ahead and gave it a try. I tried by pressing the spring roll sheets in the wire mesh strainer with a pastel as demanded in the recipe but that did not work out for me. So the next basket I tried the same using a round steel spatula. The results were pitch perfect. Stored these baskets in an air tight container and served them in style. The crispy exterior and the spicy mince filling was a match made in heaven. I did share a few with my neighbour. I get a phone call immediately with a recipe please which means this snack idea is for keeps.

Ingredients for the baskets

Ingredients	Quantity
Steel tea strainer	1
Round medium sized steel ladle	1

Equipment’s needed

Equipments	Quantity
Steel tea strainer	1
Round medium sized steel ladle	1

Method for baskets

Cut each spring roll sheet into four equal squares. Place three squares diagonally in a cross cross pattern one over the other.
Place the three stacked up spring roll cross cross sheets into a steel strainer. Press down with the steel ladle. Insert it into hot oil and deep fry to golden and crispy . Drain and store in airtight containers.

How to serve

with filling of your choice like chat, mixed fruits, salad, desserts, ice cream or any savoury filling ( here I have filled it with savoury mince meat filling ). Let your imagination rule and flaunt with any filling of your choice.

Mango falooda

Mango falooda

Preparation time : 2 hours
Cooking time : 10 minutes
Serves : 2 to 3 members

Description:

Every month we have a kitty get together here at my place where it’s hosted in different restaurant’s. We ladies , chit chat , have fun and get to be our own selves in the kitty. All our diets are sure thrown into the bin and we hog like gluttons. Once on one such kitty , we all had a mango falooda and the entire gang went bonkers over them. I did save it to my must try Recipe list in mind. At home , the third batch of ripe mangoes arrive from our orchid. With a lot of distribution done to family and friends this time I wanted to make good use of the last third batch in hand. The mango falooda kindled me saying ” hello , I am being saved in your mind for long. Let me out and give a try “. I went through a lot of recipes in the world wide net and came up with one that I thought might be apt for me. Gave it a try and my , my it was so divine oozing with deliciousness. The different layers of flavours and textures is what excites you with a mouth full. Once in a while it’s good to treat yourself as life is to be enjoyed in a thankful way for natures abundance of its sweet ripe mangoes.

Ingredients for the seviyan(vermeil)

Ingredients	Quantity
Cornflour	1/2 cup
Water	1 and 1/2cups
Salt	a pinch
Sugar	2 teaspoons
Yellow food colouring	a pinch
Ice water	1 bottle
Ice cubes	1 tray
Oil	to grease

Method for seviyan

Dilute the cornflour in water making sure no lumps are formed. Add in salt , sugar and yellow food colour. Mix well.
Heat this cornflour mix in medium heat continuously stirring all the way to get a gooey mass of no lump sticky mix.
Grease an iddiappam press with oil. Add the gooey cornflour mix when hot and press the mix into a bowl of ice water mixed with ice cubes. You get thin yellow strands of vermicelli. Keep them in the refrigerator with the bowl of ice water until needed to be used.

Notes

This seviyan can be saved in the refrigerator for three days in ice water and used.

Other ingredients

Ingredients	Quantity
Basil seeds	4 tablespoons
Almond gum	1 teaspoon
Ripe Mangoes	4
Milk	1 and a 1/2 cups
Sugar	to taste
Mango jelly	1 /2 packet

Method

Soak basil seeds and almond gum separately in a bowl of water for one hour to bloom .
Prepare Mango jelly according to packet instructions and let it set in the freezer.
peel and chop two ripe mangoes Into tiny squares and keep aside. Peel , chop and purée the remaining two ripe mangoes with sugar to taste with out adding water. Keep aside the mango purée.
Heat the milk and reduce it to half its amount. Cool completely. Add sugar to taste and mix to dissolve. Keep aside.

How to serve

Chill two tall glasses for five minutes in a freezer.
Add 2 tablespoons of soaked basil seeds to the bottom. Top with 3 tablespoons of mango purée gently.
Add 1 tablespoon of soaked almond gum over the mango purée. Pour 1/2 of the milk gently making sure the layers do not get disturbed.
Top with half of the chopped ripe mango pieces.
squeeze out the ice water from the seviyan. Add 1 tablespoon into the milk gently.
Top with cut jelly mango cubes. Garnish with basil seeds and a spring of mint. Chill and serve when needed.