Crunch 'n' Munch Poha / Chirva Mixture

Chirva mixture is a delicious low fat snacks. It is a traditional Maharastrian dish which is easy-to-make at home with less oil. This chirva mixture is nicely roasted and combined with peanuts, green chilli, cashew nuts, raisin and tempered with curry leaves, chillies and chana dal which make our evening time fantastic and also for me to munch along with my tea.

Ingredients :

Poha - 250 gms
Peanuts - 50 gms
Cashew nuts - 50 gms
Raisin - a handful
Dried red chilles - 2
Whole red lentil - 1/2 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cornflakes - a handful
Sev - 2-3 tbsp
Oil - 2 tbsp

For Tempering ~
Curry leaves - a handful
Chana dal - 1/3 cup
Mustard seeds - 1 tsp

Method :

Heat oil in a pan, fry cashew nuts and peanuts when nuts are almost done then add raisin, stir fry for 2-3 minutes and keep aside.

In the same oil add channa dal. fry few seconds then add curry leaves, let them pop.

Then add peanuts, whole red lentil, roast then with stirring continuously till it light golden brown and crispy.

Now add all spice powder, poha and cornflakes, stir in continuously on medium flame otherwise rice flakes can burn. Finally add fried peanuts, cashew nuts and raisin, mix well. Stir in for at least 7-8 minutes or until chirva feel crispy. Remove from the heat.

Let it come to room temperature, add sev in it and then store it in air tight container.

Serve chirva with sprinkle little black salt and as a snack with a cup of tea/coffee.

Sending this to Arthy's "Healthy Snacking" and Chef Mireille's Global Creation's "Taste of the Topics-Chilies" event

SNC Challenge - Maharashtrian Popular Roadside Dish ~ Misal Pav

SNC is a friendly and interesting foodie challenge between North and South Indian Team. Luckily we got SNC group created by Divya Pramil who gave us awesome chance to learn religion cuisines. This month its a celebration time because SNC has completed a successful year. Since its celebration month so Divya suggested to cook any of the12 previous challenge recipes. I chosed to cook from the challenges suggested by Northern team member Meena. Thanks Meena for this wonderful recipes. Really I enjoyed thoroughly making this popular Maharashtrian dish.

          Misal pav is one of the famous and popular street food in Mumbai. 'Misal' is a spicy gravy topped with various farsaan (namkeen). A variety of beans sprouts used in this curry makes it highly nutritious and protein rich. I have never had misal pav before but had been wanting to try this from a long time. The best time to have misal pav is during monsoons, the cloudy and cold weather. 

Ingredients :

Dry white peas - 200 gms
Pav buns as needed

To grind ~

Onion - 3 slices
Tomato - 2 chopped
Green chilli - 2
Ginger-garlic paste - 2 tsp
Coconut - 3/4th cup, grated
Oil - 1 tsp

For the Misal masala ~

Ground paste from above
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Water as needed

To serve ~

Farsan as required
Onion, finely chopped
Green chilli, finely chopped

Method :

Wash and soak the peas overnight in water. Next day, drain the water, add fresh water and cook in a pressure cooker for 2 whistles. The peas should be cooked soft but not be mushy and keep aside.

To make a ground paste ~ heat oil in a pan, saute onion until brown. Now add the green chilli, ginger-garlic paste and saute for 2-3 minutes. Add tomato and cook until soften. Finally add grated coconut and fry for a minute.  Remove from the heat. Cool down and grind it into a smooth paste adding little water.

To make the gravy ~ Heat oil in a pan add cumin seeds once it splutters then add all the dry masala powder, saute for a minutes in low flame. Take care not to burn the masala. Now add the groud masala paste and saute well. Cook for few minutes or until the oil starts to leave the sides of the pan. Now add salt and the cooked peas and mix well. Add water to get right consistency gravy. Let it boil for few minutes. Now the gravy is ready.

To serving ~ Make it just before you are ready to eat.

In a thali add misal and top it with farsan, chopped onion, green chilli and serve with the buns and salad.

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 all Season's "Side Dish Mela"

Bombay Masala Toast Sandwich

Bombay Masala Toast Sandwich is a very popular in Mumbai. You will find a sandwich stall near every almost college, near railway stations, in markets etc. The flavor of green chutney is goes well with sandwich. Bombay Masala is made from boiled and mashed potatoes , which are tempered with spices and drizzled with chaat or sandwich masala. Serve hot with green chutney and tomato ketchup. 

Ingredients :

Green Sandwich Chutney :

Coriander leaves - 1 cup
Mint leaves - 1/2 cup
Green Chillies - 2
Salt
 
For the potato filling:

Mashed Potato - 2 cup
Onion – 1/2, finely chopped
Tomato – 1/2, finely chopped
Green chilly –  1, small, finely chopped
Curry leaves – 1/2 sprig (optional)
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Coriander leaves - few chopped
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp (optional)

Other ingredients :

8 slices of bread – brown or white
a few thin round slices of onions, tomatoes, capsicum, cucumber
Amul Butter or any other brand of Butter
Sandwich Masala or Chaat Masala

Method :

To make the green chutney :

Grind the ingredients for the green chutney with little water to a smooth paste. If this chutney remains, then you can use it as a dip for pakoras, samosas, or even serve it as a side dish with pulaos or biriyani.

To make the potato filling :

In a pan, heat some oil, add mustard seeds and cumin seeds,let them splutter. Then add onions. Fry the onions till transparent.

Now add chopped tomatoes. Fry the tomatoes till they become soft and are cooked.

Add the chopped green chilli. Add the all the spice powders mentioned above. Mix them well.

Now add the mashed potatoes. Add salt. Mix the stuffing really well. Keep on stirring on a low flame so that the mixture does not stick to the pan, cook for 5 minutes.

Let the mixture cool before you start using it for the sandwich.

To make the sandwiches :

Firstly, trim the edges of the bread. Apply butter evenly on the bread. Now apply the green chutney on the bread.

Apply green chutney on one bread. On the another bread layered mashed potatoes mixture. Keep  one or two onion, tomato and capsicum rings on this mixture. Sprinkle some sandwich masala or chat masala.  

Now cover this potato laden bread with another slice of bread, to which both butter and chutney has been applied. In a sandwich toaster or grill, toast or grill the sandwich till browned from both sides.

Remove and apply some butter on top of the sandwich. The butter melts. Ah….. melted butter on hot sandwich. Its crisp from outside and spicy and soft from inside.

Serve the sandwich cut into two with the green chutney and tomato ketchup. 
   

Sending this to My ongoing event "SPOTLIGHT : Lunchbox Ideas", Simply Food's "Lets cook Speedy Snacks" event, Rujuta's "Kid's Delight" event, Julie's "EP Series: Herbs & Spices" event, Dr.Sameena's "Snacks" event, Rasi's "I'm The Star" event, Umm Mymoonah's "Healthy Morsels" event and Charu's " Teatime " event



Tawa Pulao ~ Mumbai Special

Tawa pulao is a very popular street food in Mumbai. Tawa Pulao is instantly cooked with vegetables and tossed with Indian spices. All Bachelors and singles this recipe is specially for all of you guys. Its healthy, easy and simple to make.

Ingredients :

Basmati Rice - 1 1/2 cup
Onion - 1, large, chopped
Tomatoes - 2-3, large chopped finely
Mixed vegetables(Carrot,Beans,Capsicum,Gobi florets) - 11/2 cup
Fresh Peas - 1/2 cup
Ginger - 2", grated
Garlic - 2-3, sliced
Green Chilli - 1-2
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Turmeric powder - 1/4 tsp
Pav Bhaji masala - 11/2 tbsp
Vegetable oil - 2 tbsp
Butter - 1 tbsp
Coriander leaves - 1/2 cup, chopped

Method :

Soak Basmati rice in water for 10-15 mins and cook the rice.(Cook in large amount of water with a spoon of oil and strain it when the rice is cooked or you can even pressure cook it).Spread the rice on a wide plate which helps the granules to be separate.

Heat the oil and butter in a pan or kadai, add cumin seed and fennel seed, when they arometic, add the chopped onions, green chillies along with salt. Saute for few minutes and add ginger-garlic paste, and then add the Veggies, peas, saute for 6-7 minutes.

Now add the chopped tomatoes, reduce the heat and simmer until the tomatoes are cooked and the oil separates from the pan.

Add all the dry spices, cooked rice and chopped cilantro, mix well.

Toss it to coat the rice completely with the spices and cook for further 2-3 minutes on low flame.

Serve HOT!!!

 Sending this to My ongoing event "Spotlight : Colourful Holi" and Resh's "Comfort Food" event