Tag: glutenfree recipes

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried, right !??

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is just the thing one needs to beat the heat. It is high on water content and keeps one super hydrated. Every bite is so refreshing. This salad is super quick too, perfect for lunch that keeps you nice and full for hours as it is full of protein. Pair this salad with any mains of your choice if you are looking for ideas for meal-preps.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is primarily made with chickpeas which are basically garbanzo beans. They are the same thing. Chickpeas have a mild nutty flavor on their own and absorb any flavor really well. I have used canned Chickpeas, however you can cook them at home and use those too.

How to cook your own Chickpeas? It’s super easy. I’ve share a quick recipe for the same here.

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. Let them cool down for a bit and use as needed.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has a whole lot of fresh cilantro (coriander) and I love the flavor. But you can replace this with some fresh dill or parsley. Whatever you use but do try using some fresh herbs and not dried.

Any leftovers from this salad can be kept in the refrigerator for a couple of days in an airtight box.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has the most gorgeous dressing. It is nutty, mildly spiced and so tangy. The dressing works well with most salads but goes absolutely spot on with a chickpea salad!

Although you can dress this salad with a basic lemon vinaigrette or any dressing that you love! But do try this Vegan & GF Tahini Dressing. It’s the bomb!!

Let us make ourselves some salad!

For the Salad –

Wash, dry and slice cherry tomatoes into halves.

Wash, dry and finely slice the red onion.

Wash, dry and slice English cucumber into half moons.

Wash and roughly chop the fresh cilantro (coriander).

Take these ingredients in a large mixing bowl. Add the olives.

Toss these together. Set aside.

For the dressing –

In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead.

Close the lid of the bottle, shake well and the dressing is ready!

Assemble –

Drizzle the dressing over the veggies and toss again. The salad is ready to serve!

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing
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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried! 

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Salad

  • 1 cup cherry tomatoes
  • 2 nos. english cucumbers
  • 1 nos. large red onion
  • 1/2 cup fresh cilantro/ coriander leaves dill/ parsley work too
  • 1/4 cup sliced black olives

For the Dressing

  • 1/2 cup tahini paste
  • 3 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 2 tsp plain water
  • salt and pepper to taste

Instructions

For the Salad

  1. Wash, dry and slice cherry tomatoes into halves.

  2. Wash, dry and finely slice the red onion. 

  3. Wash, dry and slice English cucumber into half moons.

  4. Wash and roughly chop the fresh cilantro (coriander). 

  5. Take these ingredients in a large mixing bowl. Add the olives.

  6. Toss these together. Set aside.

For the Dressing

  1. In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead. 
  2. Close the lid of the bottle, shake well and the dressing is ready!

Assemble

  1. Drizzle the dressing over the veggies and toss again.
  2. The salad is ready to serve!

Recipe Notes

You can add pecans or walnuts for some extra crunch to this salad. 

Love,
Shreya

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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is light, flavorsome and easy to prepare. The lusciousness of mangoes is unbeatable and every bite is amazing! The pudding calls for few ingredients and can be made into a vegan dessert as well! 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is perfect to celebrate the ongoing summer season! The rich flavor from mangoes makes for an amazing base for making desserts. As we are extremely fond of mangoes, this pudding is the perfect excuse for a bite of dessert. Do you love mangoes as much as we do at our place ?!! If not then do try my 10 Minute Egg free Gelatin Free Chocolate Pudding 🙂 This chocolate pudding is again an easy dessert to put together and tastes fabulous!

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is made without corn flour or gelatin. Although you can use these ingredients but I’ve kept things vegetarian. Besides, this recipe just calls for just 5 ingredients. It is that easy and super quick! The texture of the pudding is smooth and silky. It looks pretty and can be made ahead for a party or potluck etc.

Although you can use gelatin in place of agar agar. It won’t change the taste or the texture either.

This pudding can be made vegan as well. I have mentioned the variations below in the recipe card.

Some recipes with mangoes

Mango Mojito (non alcoholic)

Mango Kiwi Popsicles 

Mango Ice Cream (egg free, 3 ingredients)

Mango Kulfi

Raw Mango Cooler (aam panna) 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let us make some Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding. 

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Ingredients –

3 nos. Alphonso mangoes (peeled and cubed)

1/4 cup sugar

1/2 cup water

10-12 strands of agar agar (8 grams approximately)

1/2 cup fresh cream (use coconut cream for vegan version)

1/4 cup milk (use coconut milk for vegan version)

Directions –

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

 

Love,
Shreya

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Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Adapted from China Sichuan food

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes 

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

Pesarattu | Vegan and Gluten free Lentil Crepes

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Pesarattu | Vegan and Gluten free Lentil Crepes

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.
Pesarattu | Vegan and Gluten free Lentil Crepes

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.
Pesarattu | Vegan and Gluten free Lentil Crepes

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.
Pesarattu | Vegan and Gluten free Lentil Crepes

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).
Pesarattu | Vegan and Gluten free Lentil Crepes

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.
Pesarattu | Vegan and Gluten free Lentil Crepes

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes
5 from 1 vote
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Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Author Shreya Ashish Tiwari

Ingredients

Pesarattu

  • 1/4 cup split yellow lentils dhooli moong dal
  • 1/4 cup whole green lentils akhi moong dal
  • 1/4 cup rice any variety
  • salt to taste
  • 2 nos. green chilies
  • 1 inch ginger
  • handful of fresh coriander leaves
  • 2-3 tbsp lemon juice for garnishing
  • chopped green chili for garnishing
  • red chili powder for garnishing
  • chopped onion for garnishing

Pink Coconut Chutney/ relish

  • 1/2 cup fresh coconut grated
  • salt to taste
  • 2-3 nos. whole red chilies
  • 2 tbsp tamarind pulp
  • water as needed

Tempering

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a sprig of curry leaves
  • a pinch of asafoetida

Instructions

Pesarattu

  1. Wash and soak the rice and lentils together for 4-5 hours.

  2. Drain the water after 4-5 hours.

  3. Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

  4. Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

  5. Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

  6. Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

  7. Cover with a lid and cook on low flame for 4-5 minutes.

  8. Then open the lid and pour a few drops of oil (optional).

  9. Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

  10. Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

  11. I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut Chutney

  1. Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.  


Temper

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. 

  2. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Love,
Shreya

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Pesarattu | Vegan and Gluten free Lentil Crepes

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is light, nutritious and makes for the perfect breakfast or brunch. This recipe is instant and very similar to instant rawa Idli with some variations.

Instant Oats Idli | Gluten free Oats Idli recipe 

Instant Oats Idli | Gluten free Oats Idli recipe is a good way to consume oats in a savory form if you are not too fond of sweet oats with milk and honey. Do count me that category! 😉 I can’t have oats at all. But these Instant Oats Idli is really delicious and packed with so many flavors 😊

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe always makes soft and very fluffy idlis. It is definitely looking like that, is it not?! I have made this 3-4 times in the past 6 months, usually on weekends when brunch seems like the way to go 😉 My hubby who is not fond of idlis too much, approved this one. That definitely gives me another option for meals. On that note, have you tried my homemade Idli batter recipe? It is no-fail and absolutely spot on!

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe tastes best with my instant tiffin style sambhar  and green coconut chutney.  You can also try my Udupi Style White Coconut chutney recipe. Or even my tomato onion chutney pairs fabulously with these idlis.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is very versatile. You can add veggies of your choice or temper it with your favorite spices. But make sure you add ginger and curry leaves simply because they lend an amazing flavor and aroma.

Let’s make these instant idlis.

Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don’t turn brown.

Cool them completely and blend them into a slightly coarse powder. Set it aside.

Heat oil in the same pan. Once it’s hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.

Add grated ginger and chopped green chilies. Sauté for a minute.

Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.

Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.

Mix well. Next, add the powdered oats. Again mix well and season with salt.

Add chopped coriander and mix well.

Add water and adjust the consistency.

Let this batter sit for 10-15 minutes.

Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.

Instant Oats Idli | Gluten free Oats Idli recipe

Now add the batter in greased Idli plates and steam for 12-14 minutes.

Instant Oats Idli | Gluten free Oats Idli recipe

Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 idlis

Instant, healthy and delicious Oats Idli are the perfect option for breakfast or a quick brunch. This is a gluten free meal option which you can even pack for a lunch box. Pair it with some Sambhar and Coconut Chutney.

Ingredients

  • 1 cup oats
  • 1/2 cup bombay rawa/ fine sooji (semolina)
  • 1/2 cup water or a little more as needed
  • 1 cup curd (I used a day old home made curd)
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. urad dal (split white lentils)
  • 3/4 tsp. chana dal (split chickpeas)
  • 1 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 inch grated ginger
  • 1 tsp. chopped green chilies
  • 5-6 nos. chopped curry leaves
  • 1 tbsp. chopped coriander leaves
  • salt to taste
  • 1/2 tsp. baking soda

Instructions

  1. Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don't turn brown.
  2. Cool them completely and blend them into a slightly coarse powder. Set it aside.
  3. Heat oil in the same pan. Once it's hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.
  4. Add grated ginger and chopped green chilies. Sauté for a minute.
  5. Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.
  6. Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.
  7. Mix well. Next, add the powdered oats. Again mix well and season with salt.
  8. Add chopped coriander and mix well.
  9. Add water and adjust the consistency.
  10. Let this batter sit for 10-15 minutes.
  11. Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.
  12. Now add the batter in greased Idli plates and steam for 12-14 minutes.
  13. Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Notes

You can added veggies of your choice to this batter. You can added cashew nuts to the tempering too. Roast the semolina and oats well otherwise the idlis will be very sticky.

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Love,
Shreya

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Instant Oats Idli | Gluten free Oats Idli recipe

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient DipBest Nacho Dip Ever | 2 Ingredient Dip is a reality if you can mix together two complimentary flavors 😉 And this dip it just that. Deliciously creamy, tart and a tad bit spicy. Just the right kind of yumminess that one would want to dip their nachos into before gobbling it up!!  

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip takes about 10 minutes to make and requires literally no prepping. This is simply so delicious and goes so well with fries, chips, rolls or even as a spread for sandwiches. Even works a great dip for veggie sticks.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip is something I’m literally hooked on to these days. I first tasted this dip a few months ago in a restaurant with some nachos and salsa. It was a welcome change from the usual cheesy dip. Although I love the cheese dip but this is definitely something I want to keep enjoying. I use this dip as a sandwich spread and it tastes delicious too! Simply Slather some on a slice of soft bread, lay some lettuce leaves over it and any other topping that you’d fancy and make yourself a real quick snack/ meal 🙂

Best Nacho Dip Ever | 2 Ingredient Dip

So let’s get this baby going, it wont take more 10 minutes to put this together!! how cool is that??!

Take mayonnaise in a bowl.

Whip it well until it is creamy and smooth.

Chop pickled jalapeno finely. Add these to the whipped mayonnaise.

Best Nacho Dip Ever | 2 Ingredient Dip

Mix well. Serve as you wish.

Store it in a glass or porcelain container in the refrigerator.

It stays fresh for 3-4 days.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 a cup

Super yummy 2 ingredient dip that you will love!! It's gluten free. Making this is a breeze and you need to have this in your life!!

Ingredients

  • 1/2 cup eggless mayonnaise (take any mayonnaise, I prefer eggless)
  • 3 tbsp. chopped pickled jalapenos

Instructions

  1. Take mayonnaise in a bowl.
  2. Whip it well until it is creamy and smooth.
  3. Chop pickled jalapeno finely. Add these to the whipped mayonnaise.
  4. Mix well. Serve as you wish.
  5. Store it in a glass or porcelain container in the refrigerator.
  6. It stays fresh for 3-4 days. (Check the notes below for vegan options)

Notes

You can use vegan mayonnaise to make a vegan dip.

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Recipe for my homemade Jalapeno Peppers is here, I’ve used the homemade one, you can use any variant.

Love,
Shreya 🙂

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Best Nacho Dip Ever | 2 Ingredient Dip

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet that has a great texture. It is absolutely melt in the mouth good and very addictive ;P 

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is very easy to make and needs very little prepping. A traditional occasion like Ganesh Chaturthi calls for a special treat, these kesar modaks fit the bill perfectly! The aroma of modaks by itself reminds of Ganesha ji and I can’t seem to stop at one! 10 days of Ganesh Chaturthi festivities and about 100 modaks later, I’m still game for some more!!

The variety that one finds with modaks these days in sweet marts is infinite. All sorts of flavors and colors are really so tempting. But what intrigues me the most is the shape of these modaks. I just love how beautiful they look, the perfection behind each Modak is so breath taking! Anyways, you can achieve that with the moulds that are available these days in shops.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is made easily using just a few ingredients from the pantry. This means you can make these to offer to the Lord during the festivities without much difficulty. Times of festivities are pretty busy in any Indian household and being to whisk up traditional goodies in the comfort of your home is priceless.

These modaks do not have preservatives or any kind of flavor enhancing agents, hence they are the healthy way to go. Since I’m fond of the basic flavored modaks rather than the fusion ones, I’ll share the recipe of kesar modaks. This recipe is adapted from my recipe for basic Burfi.

Kesar Mawa Modak | Gluten free Saffron Fudge

Let’s start with bringing all the ingredients to room temperature.

Break mawa/ khoya into pieces. Heat a large pan.

Place these pieces in the pan, let them melt on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.

Kesar Mawa Modak | Gluten free Saffron Fudge

Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge

The mixture will become frothy. Do not stop stirring.

Keep stirring on low flame for the next 8-10 minutes.

This mixture will thicken now and leave the sides of the pan. It’s consistency should be like that of a loose dough.

Remove it in a plate and let it come to room temperature.

Kesar Mawa Modak | Gluten free Saffron Fudge

This mixture will be like a dough, using the moulds, make modaks of any size you prefer.

Follow the steps in the below pictures to make the perfect shapes. I’ve used modaks moulds.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.

Kesar Mawa Modak | Gluten free Saffron Fudge

Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.

Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.

They stay fresh in the refrigerator for 2-3 days in an airtight container.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 10 large or 15 small modaks

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet. We have used just 5 ingredients to make these.

Ingredients

  • 200 gms mawa/ khoya
  • 7 tbsp. powdered sugar
  • 1/4 tsp. cardamom powder
  • few strands of saffron/ kesar dissolved in
  • 3 tsp. warm milk
  • 2 drops yellow food color, gel based (optional)
  • ghee to grease the moulds

Instructions

  1. Let's start with bringing all the ingredients to room temperature.
  2. Break mawa/ khoya into pieces. Heat a large pan.
  3. Place these pieces in the pan, let them melt on low flame.
  4. Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.
  5. Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.
  6. The mixture will become frothy. Do not stop stirring.
  7. Keep stirring on low flame for the next 8-10 minutes.
  8. This mixture will thicken now and leave the sides of the pan. It's consistency should be like that of a loose dough.
  9. Remove it in a plate and let it come to room temperature.
  10. This mixture will be like a dough, using the moulds, make modaks of any size you prefer.
  11. Follow the steps in the above pictures to make the perfect shapes. I've used modaks moulds.
  12. Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.
  13. Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.
  14. Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.
  15. They stay fresh in the refrigerator for 2-3 days in an airtight container.

Notes

Use color if you prefer. It's important to cook this mixture on low flame, else this will simply burn. Increase the quantity of sugar if you prefer these more sweeter.

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Love,
Shreya 🙂

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Kesar Mawa Modak | Gluten free Saffron Fudge

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are very popular in Maharashtra. They are a traditional preparation and have a very delicious, spicy flavor 🙂 Small, soft brinjals are stuffed with a coconut based stuffing and then cooked in the semi dry gravy.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are a very popular preparation in Maharashtra specially during festivals or weddings. This preparation is usually enjoyed with Jowar Bhakri (millet flatbread), crushed onions and some thecha (Maharashtrian green chili relish). Trust me, it’s such a heavenly combo and the flavors are absolutely earthy and rustic.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are one of the few things which I can have whenever you ask me to, it’s that delicious. Although I have served these with some regular whole-wheat rotis and some onion rings and green chilies, they still make such an delicious meal. The earthy flavors of coconut, garlic, cumin, etc. make for the perfect spice blend. The texture too is really nice, pair them with rotis or rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Anyways, let get started. This preparation is a little involved but pretty straight forward too.

In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in a pan. Once it’s hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add chopped tomatoes next, cook them until they are mushy and the oil separates.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.

Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Follow the above step for all the brinjals. set them aside.

Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in another pan. Once it’s hot, add the stuffed brinjals and sauté them until they turn brown on all sides.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Serve piping hot with roti/ bhakri or some steamed rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 2-3 people

Bharli Vangi or Maharashtrian Style Stuffed Brinjals are a traditional dish from Maharashtra flavored with coconut, sesame and spices. They are absolutely lip smacking yummy!

Ingredients

  • 7 nos. small brinjals/ eggplants
  • 2 nos. medium onions, finely chopped
  • 1 no. tomato, finely chopped
  • 1 tbsp. goda masala
  • 1/2 tsp. turmeric powder
  • a pinch of asafoetida
  • 1/2 tsp jaggery
  • 2 tbsp. roasted peanuts powdered
  • 1 tbsp. oil
  • salt to taste
  • For the paste-
  • 2-3 tbsp. desiccated coconut
  • 1 tbsp. white sesame seeds
  • 1 tbsp. cumin seeds
  • 14-15 nos. cloves of garlic
  • 6-7 tbsp. chopped coriander leaves

Instructions

    For the paste
  1. In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.
  2. Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.
  3. Heat 1 tbsp. oil in a pan. Once it's hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.
  4. Add chopped tomatoes next, cook them until they are mushy and the oil separates.
  5. Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.
  6. Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.
  7. Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.
  8. Follow the above step for all the brinjals. set them aside.
  9. Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.
  10. Heat 1 tbsp. oil in another pan. Once it's hot, add the stuffed brinjals and sauté them until they turn brown on all sides.
  11. Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.
  12. Serve piping hot with roti/ bhakri or some steamed rice.

Notes

1. I have used small purple brinjals. 2. You can use small green ones too. 3. Add more water if you want to adjust the consistency of the gravy when serving with rice.

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Love,
Shreya 🙂

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Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Adapted from Maharashtrian recipes online.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Shreya 🙂

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