38 minutes agoAuthor: Bindia Bhojak
To make Misal Masala: Ingredients: Whole Coriander-2 tbsp, Cumin-1 tbsp, Fennel-1 tbsp, Sesame seeds-1 tbsp, Dry pepper-3 tbsp, Black pepper-8 to 10 pcs, Cloves-5 to 6, Cinnamon-big piece , cardamom-3 to 4, dry red chillies-10 pcs, red chilli powder-2 tsp, ginger powder-1 tsp
Method: Roast all the khada masala in a pan on low heat until fragrant. Then mix ginger powder and red chilli powder and make a powder in a mixer. The taste of misal panau will be very good with this masala. For Mixture: Sprouted Mugh and Math-2 Cups, Finely Chopped Onion-1 Piece, Finely Chopped Tomato-1 Piece, Ginger-Garlic Paste-1 Tbsp, Chopped Coriander-3 Tbsp, Red Chilli Powder, Turmeric-1 Tbsp, Coriander- Half spoon, Oil-1 spoon, Cumin seeds-half spoon, Salt-as per taste, Garam masala-half spoon, Misal masala-1 spoon, Water-as required For Garnish: Chopped onions, chives, lemon, coriander Method: Sprouted beans with salt And add turmeric and boil it. When it gets cold, take it out in a colander and separate the water. Don’t throw away the water, we will use it to make juices. Heat oil in a pan and add cumin seeds. Saute chopped onion and ginger-garlic paste. Add chopped onions-tomatoes, coriander, dry spices and mixed spices. Mix the boiled pulses when some oil comes out. Pour the reserved water. Apart from that, pour other water as required. Let it boil for eight to ten minutes. Now take the prepared mixture in a bowl. Sprinkle chana, chopped onion, lemon juice and coriander over it. Serve hot mixture immediately with buns.
Junka Bhakhar Ingredients: gram flour-1 cup, oil-2 spoon, rye-half spoon, cumin-half spoon, hing-chopped, chopped onion-1 no., ginger-garlic-chili paste-1 spoon, turmeric-pa spoon, red Chilli powder-half teaspoon, salt-as per taste, water-one and a half cup, chopped coriander-2 teaspoon
Recipe: Jhunka (a type of gram flour vegetable) is served with bhakar i.e. sorghum or millet bread. The combination of Joonka Bhakar and Thecha looks very delicious. First heat oil in a pan and add cumin seeds. Now add hing, chopped onion and saute ginger, chilli, garlic paste. Add turmeric, chilly and salt and immediately add gram flour and fry everything well on low heat. Mix the water and coriander leaves when the aroma starts coming. Stir constantly and keep the flame low to avoid lumps. Serve hot junka with bhakar and thecha.
Coriander Vadi Ingredients: Chopped Coriander-2 Cups, Gram Flour-1 Cup, Rice Flour-2 Tbsp, Rava-1 Tbsp, Singdana-Pa Cup, Green Chillies-5 Nos., Green Garlic-2 Tbsp or Dry Garlic-8 to 10 Cloves , ginger-small piece, red chilli powder-1 tsp, turmeric-half tsp, coriander-half tsp, salt-as per taste, garam masala-half tsp, rai-pa tsp, hing-pa tsp, lemon juice-1 tsp, Sesame seeds-4 tsp, Baking soda-1 tsp, Green coconut flakes-1 cup, Water-1/2 cup, Oil-as needed
Method: Make a paste by mixing gram flour, rice flour, rava, baking soda and little water in a bowl. Make a paste of ginger-chilli and garlic. Grind the roasted chickpeas and crush them. Now heat two spoons of oil in a pan, add rye and asafoetida and then add sesame seeds. Now add ginger, chillies, garlic paste, saute for a minute, chopped coriander, lemon juice, turmeric, coriander, garam masala, red chilli powder and salt to taste. Mix crushed peanuts and grated coconut. Now pour chickpea flour paste and stir continuously. Be careful not to stick to the bottom. Turn off the gas when it becomes thick paste. Now grease the steamer plate and spread this batter in it. Allow the plate to cool after about ten to twelve minutes. Grind evenly and fry in hot oil on medium flame. Serve with the chutney when the cilantro is slightly crispy and golden.
Maharashtrian Thecha Ingredients: Coriander-half cup, green chillies-3, garlic cloves-10 to 12, cloves-4 tbsp, oil-2 tbsp, cumin seeds-1 tsp, salt-as per taste Method: First roast the cloves on low heat and remove the skins. do it Now heat oil and add cumin seeds. Saute chopped green chillies and garlic cloves in cumin seeds. Now add chopped coriander and salt to taste and cook for five minutes and turn off the gas. Now grind it with a stone. Delicious Maharashtrian thecha will double the taste of your meal.