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Your Food Lab Ii

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71 views2 pages

Your Food Lab Ii

recipe

Uploaded by

abhineet
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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YOUR FOOD LAB II

Full written recipe for Puneri Misal Prep time: 25-30 minutes Cooking time: 1 hour Serves: 6-8
people Ingredients: Matkichi Usal Boiling Matki OIL | तेल 1-2 TBSP MUSTARD SEEDS | राई 1/2
TSP CUMIN SEEDS | जीरा 1/2 TSP ASAFOETIDA | हींग 1/4 TSP CURRY LEAVES | कड़ी
पत्ते 10-12 NOS. ONION | प्याज़ 1 SMALL. (CHOPPED) GINGER GARLIC PASTE | अदरक
लहसुन की पेस्ट 1 TBSP TOMATO | टमाटर 1 SMALL. (CHOPPED) SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP SPROUTED MATKI | मटकी 2 CUPS WATER |
पानी 1.5 LITRE Vatan DRY COCONUT | सुखा नारियल 1/4 NO. / 50 GRAMS (GRATED) OIL |
तेल 1 TBSP ONION | प्याज़ 2 NOS. (SLICED) GARLIC | लहसुन 10 CLOVES GINGER |
अदरक 2 INCH TOMATO | टमाटर 1 LARGE. (ROUGHLY CHOPPED) SALT | नमक A PINCH
WATER | पानी VERY LITTLE Final Cooking OIL | तेल 4-5 TBSP KASHMIRI RED CHILLI
POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP SPICY RED CHILLI POWDER | तीखी
लाल मिर्च पाउडर 1 TSP GODA MASALA | गोडा मसाला 1.5 TBSP HOT WATER | गरम
पानी AS REQUIRED JAGGERY | गुड़ 1 TBSP SALT | नमक IF REQUIRED FRESH
CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: In a pressure cooker add oil,
mustard seeds, cumin seeds, asafoetida, curry leaves & onion, stir well & cook over high heat until
the onion turns translucent. Add ginger garlic paste, stir & sauté briefly, then add tomato, salt & stir
well, cook the tomatoes for 1-2 minutes. Lower the flame & add turmeric powder & sprouted matki,
stir well & add water, pressure cook the matki for 2 whistles over medium high flame then switch it
off & let the cooker de-pressurize naturally, then open the lid & transfer the cooked matki into a bowl
or you can use a kadhai for the further cooking process. Set the vessel over high flame, add the
grated coconut & dry roast it over low flame while stirring it continuously until it turns golden brown
then transfer it into a bowl. Add oil in the same vessel & add onions, cook them over high flame until
they turn golden brown, then add garlic, ginger, tomato & salt, stir well then cover & cook over low
flame until the tomatoes turn soft. Transfer the mixture into the same bowl & let it cool down
completely, then transfer into a mixer grinder & grind it into a thick, fine paste using minimal water.
To cook the matkichi usal, set the vessel over high flame & add oil, let the oil heat up. Further lower
the flame & add both the red chilli powders & immediately add the prepared paste, stir well & cook
over high flame until the oil gets separated & the paste turns crumbly. Then add the goda masala,
stir well & add boiled matki, stir well & add hot water to adjust the consistency & add jaggery. Bring
the usal to a boil & then let it simmer for 6-7 minutes. Lastly check the consistency, add hot water to
adjust the consistency as per your preference. Taste & adjust salt if required & add fresh coriander,
The perfect matkichi usal is ready. Batayachi Bhaji OIL | तेल 1 TBSP MUSTARD SEEDS | राई
1/4 TSP CUMIN SEEDS | जीरा 1/2 TSP CURRY LEAVES | कड़ी पत्ता 10-12 ASAFOETIDA |
हींग 1/4 TSP GREEN CHILLI | हरी मिर्च 3 NOS. (CHOPPED) ONION | प्याज़ 1 NO.
(SLICED) TURMERIC POWDER | हल्दी पाउडर 1/4 TSP POTATO | आलू 4-5 MEDIUM SIZED.
(BOILED) SALT | नमक TO TASTE FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method: Set a kadhai over high heat, add oil, mustard seeds, cumin seeds, curry leaves, asafoetida,
green chilli & onion, stir & cook over high flame until the onion turns light golden brown. Add turmeric
powder, stir & add the potatoes by mashing them with your hands along with salt & fresh coriander,
stir well & mash the potatoes with the spatula, cook for 2-3 minutes & the bhaji is ready. Pohe
WATER | पानी AS REQUIRED POHA | पोहा 1.5 CUPS OIL | तेल 1 TBSP MUSTARD | राई
1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP ASAFOETIDA | हींग 1/4 TSP CURRY LEAVES |
कड़ी पत्ते 10-12 NOS. GREEN CHILLI | हरी मिर्च 3 NOS. (DICED) ONION | प्याज़ 1
NOS. (CHOPPED) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP SALT | नमक TO TASTE
SUGAR | शक्कर 1/2 TSP LEMON JUICE | नींबू का रस 1 TSP FRESH CORIANDER | हरा
धनिया A HANDFUL (CHOPPED) WATER | पानी A SPLASH Method: Wash the poha in a sieve
using water, drain the water & let the poha rest for 8-10 minutes, then slightly toss them in the sieve
so that they get separated. Set a kadhai over high heat, add oil, mustard seeds, cumin seeds, curry
leaves, asafoetida, green chilli & onion, stir & cook over high flame until the onion turns light golden
brown. Add turmeric powder, stir & add the soaked pohe, salt, sugar, lemon juice, fresh coriander &
stir well, cook for a minute. Lastly add a splash of water, cover the kadhai & switch off the flame &
keep the kadhai covered for 2-3 minutes. Open the lid & stir well, pohe are ready. Plating Ingredients
for assembly: FARSAN | फरसान ONION | प्याज़ (CHOPPED) LEMON | नींबू PAV | पाव
TAAK | ताक (CHAAS) Method: To assemble the misal, place a spoonful of batatyachi bhaji in a
small plate, add some pohe & farsan, then top it up with matkichi usal & some extra kat (spiced) oil.
Top it up with some chopped onions & fresh coriander, serve extra onions & lemon on the side along
with pav or thick bread slices. Also serve extra tarri (broth/gravy/soup of the matkichi usal) with kat &
chilled buttermilk.

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