Misal Pav/ कोल्हापूरी मिसळ

Ingredients:

Moth bean/ Mataki – 1 cup

Onion - 3 medium

Tomato (puree) – 1 medium

Oil – 2 tablespoon

Kashmiri red chilly powder/ misal masala – 2 teaspoon

Freshly grated/Dry coconut – ¼ cup

Garam masala – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger garlic paste – 2 teaspoon

Curry leaves – 10

Mustard seeds – 1/2 teaspoon

Cumin seeds – ½ teaspoon

Jaggery – 1 teaspoon

Pav/ buns - 6

For garnishing:

Finely chopped onion

Chopped coriander leaves

Ready Mixture/ farsan

Lemon

Recipe:

• Wash and soak mataki in water for 6-7 hours.
• Tie in muslin cloth for at least 12 hrs. for sprouts.
• Pressure cook sprouted mataki for 1 whistle.
• Heat 1 teaspoon oil in a pan.
• Add 1 sliced onion and fry until they turn nice brown in color.
• Take it out and keep it aside to cool down.
• Now add coconut in the same pan and fry until coconut changes the color.
• Add coconut and onion to blender and make smooth paste with very little water.
• Heat remaining oil in a pan.
• Now add mustard seeds, cumin seeds and curry leaves.
• Once it started to splutter, add finely chopped onion.
• Fry onions until they turn light brown.
• Now add ginger garlic paste and fry until raw smell goes off.
• Add ground masala and saute it for 2-3 mins.
• Add tomato puree and saute for 4-5 mins on low flame.
• Now add kashmiri red chilly powder, turmeric powder and garam masala powder.
• Mix well and saute till oil starts to separate.
• Now add boiled mataki, water, salt and jaggery.
• Let it come to boiling point.

Serving:

Take misal in a bowl.

Add finely chopped onion, farsan and finely chopped coriander leaves.

Serve with bun/ pav, extra bowl of curry , finely chopped onion and lime pieces.

Shrikhand

Ingredients:

Greek Yogurt – 500 ml

Powdered Sugar – 6 tablespoon

Saffron strands – ¼ teaspoon

Cardamom powder – ¼ teaspoon

Almond -  1 tablespoon ( sliced)

Pistachio – 1 tabelspoon (chopped)

Warm milk – 1 tablespoon

Recipe:

• Place yogurt in muslin cloth. Tie up a knot and hang for 4-5 hours to drain out the excess water.
• Meanwhile soak saffron strands in warm milk.
• Transfer the hung yogurt in a big bowl.
• Add powdered sugar and whisk well till sugar dissolves.
• Now add sliced almond, chopped pistachio, soaked saffron and cardamom powder and mix well.
• Keep in fridge for at least 1 hour.
• Garnish with almond and pistachio.

Stuffed brinjal with dried shrimp/ Bharali vangi with jawala

Ingredients:

Brinjal/ Eggplant – 5 small

Dry shrimp/ jawala – 1 cup

Fresh coconut – ½ cup

Garlic – 3

Ginger – ½ inch

Onion – 2 medium

Curry leaves – 8

Malavani masala/Red chilly powder – 3 teaspoon

Turmeric – ¼ teaspoon

Garam masala – 1 teaspoon

Black pepper corn - 5 to 6

Cinnamon- ½ inch

Cloves- 3 to 4

Coriander leaves – ¼ cup

Oil – 2 tablespoon

Salt

Recipe:

• Soak dried shrimp in water for 1/2 hour. Squeeze water, drain completely and keep it aside.
• Heat 2 teaspoon of oil. 
• Add 1 sliced onion, chopped ginger and garlic.
• Saute till onion is translucent.
• Add whole spices, coconut and roast till the coconut is golden brown in color.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• Take out the paste in a bowl and add malvani masala, garam masala, dried shrimp , salt , turmeric and chopped coriander leaves.
• Make four cuts to the brinjal ie one horizontally and vertically, keeping top part intact.
• Now stuff the ground masala into brinjal and keep it aside.
• In another pan heat 1 tablespoon of oil.
• Now add curry leaves and let it splutter.
•  Add 1 finely chopped onion.
• Once onion is nice brown in color add ½ teaspoon malvani masala, pinch of turmeric powder.
• Saute till oil starts to separate.
• Now place the stuffed brinjals in a kadai.
• Add ½ cup water. 
• Cover the pan and cook for 15-20 minutes on low flame, stirring occasionally.
• Cook until brinjal gets cooked.
• Serve hot with  bhakari or rice.