August 27, 2016

Beijinho de Coco | Coconut Little Kiss | Brazilian Coconut and Nut Truffles | Sweet Nibbles

For this edition of the  Shhh Secretly Cooking Challenge, my partner was Priya Suresh who probably needs no introduction. She gave me coconuts and nuts to be incorporated in a Brazilian inspired dish.

Coconut is widely used in Brazil and has influences from Europe and Africa. Last month for this event, I had made Wholewheat Thin Crust Pizza with Corn and Cheese with my partner as Mayuri

Wiki says" Acaçá is a famous pudding made of Coconut and rice flour. Beijinho ("Branquinho" in Rio Grande do Sul) is a typical Brazilian birthday party candy prepared with condensed milk and grated desiccated coconut or milk powder. It's the coconut version of the Brazilian brigadeiro".Bolacha sete-capas is Composed of seven thin layers of a dough consisting of wheat flour, coconut milk, butter or margarine and hydrogenated vegetable fat. Pamonha is a traditional Brazilian food, it's a paste made from fresh corn and milk, boiled wrapped in corn husks, turned into a dumpling. Variations include pamonha de milho and pamonha de carimã, and some variants usecoconut milkArroz de coco (coconut rice) is A dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes.

So, we see that Coconut is quite widely used in this cuisine. 

Today's dish - Beijinho de Coco means Coconut Little Kiss. They are cute "Pick me ups" at any party.

The original dish contains Condensed milk which my older kid is slightly allergic to, so I have made some substitutes which went very well. 

Read on to see what substitutes worked for me :) 

The step-by step pictures also would be helpful for beginners :)

These pack very well for a snack box for older and younger kids. Thanks for the ingredients, Priya :) the kids loved it a lot...

Beijinho de Coco - Brazilian influenced coconut + almond sweet snack

Prep time : 10 mins ; Cook time : 10 mins ; Makes : 9-10 pieces


  • Full Cream Milk - 3/4 cup
  • Butter - 1 tsp
  • Powdered Sugar - 3 TBSP
  • Almond Meal - 3 TBSP
  • Dessicated Coconut Powder (unsweetened) -3 TBSP
  • Vanilla Essence - 2 drops
  • Food Colour - 1 drop (opt.)

For topping:

  • Dessicated Coconut Powder (unsweetened) -2 tsp
  • a few cloves


  1. Simmer butter and milk in a sauce pan, when it reduces to half, add the sugar and cook till it dissolves. Now add the Almond Meal, dessicated coconut, vanilla essence and let the mixture thicken over very low flame and starts leaving the sides of the pan (about 6-8 mins). Let it cool for 1-2 mins. 
  2. Pinch out a little dough at a time (the almond meal and the butter will leave behind lots of grease at this stage, so no need to grease your palms), shape into a small ball & roll it in dessicated coconut (add a drop of colour to part of the coconut if you wish to)  and top with a clove. Place in individual paper liners and serve at a kids' party :)


August 19, 2016

Veggie Bread Upma with Sprouts | Healthy Breakfast Options

After Mini Thinai Veg uttapam & (Instant) Beans Masala Idli,  today we shall see a breakfast made with leftovers, and something that can be a filling after school snack as well . After the weeklong tirade of  Idli, Dosa & Pongal, my elder one prefers this Bread Upma for her Sunday breakfast !!

Well, I do make a low cal version of Bread Upma, but as she is growing up and nutrition demands went up, I started adding a lot of veggies and sprouts into this. She loves this version and its a great way to up the fibre in the dish too.

So, if you have leftover bread and sprouts (you can make them with fresh versions too :p), this is a great power packed snack that goes well as a breakfast for teen kids :-)) Its spicy on its own, so theres no need for any other accompaniment for this. Its also a great idea for Bachelors or Bachelorettes or when cooking for one

You can use any bread you have, I generally have brown bread so have used it up :))

Veggie Bread upma with sprouts - a vegan healthy breakfast :)

Prep time : 10 mins | Cook time : 10 mins | Serves : 2-3

  • Fresh or leftover breadslices - 8 nos
  • Bellpepper / Capsicum - 1/2 
  • Moong sprouts / green gram sprouted - 3 TBSP (you can use any sprouts you have) 
  • Carrot (grated) - 1/4 cup (opt.)
  • Tomato - 1/2 medium - chopped
  • Pav Bhaji Masala - 1 TBSP
  • Sugar - 1/2 tsp (opt.)
  • Onions - 1 medium - chopped
  • Green chillies - 2 nos.
  • Oil - 1 TBSP
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Salt - to taste
  1. Bring 2 cups of water to a rolling boil. Add a pinch of salt, and add the moong sprouts. Cover and cook for 8-10 mins till al dente. Drain all the water. Keep aside.
  2. Meanwhile, chop all veggies and keep aside. Cube the bread slices into small bits and keep aside. Some people prefer to trim the edges of the bread, but I keep them intact. 
  3. In a pan, add oil. Temper mustard and cumin seeds, add onions and chillies. Now add salt and little sugar, turmeric powder. Saute well. Add the rest of the veggies except tomato and fry for 2-3 mins. Now add the tomatoes & sprouts. Sprinkle 3-4 tsp of water - cover and cook. Let the tomatoes get mushy. 
  4. Now add the pav bhaji masala, cubed bread slices, a little salt and saute well till the masala coats the bread slices all over.
  5. Serve immediately (this gets pretty soggy if not eaten immediately)

Lets check what other Marathoners are upto for this week of Blogging Marathon # 67

August 18, 2016

Instant Masala Beans Idli | Healthy Breakfast Ideas

After yesterday's Thinai Uttapam (foxtail millet Veg Crepes), we have an Instant Masala Idli with veggies. As kids grow (and therefore their IQ grows!! Grrrrrrr), it becomes increasingly difficult to make them eat veggies that they were once fond of ! yes, Tikkis / Cutlets / Kebabs are easy options to sneak in veggies but at breakfast too, we need to provide some fibre for kids.

So I converted kiddo friendly Rava Idli to this Masala Idli - this is made with no fermentation and makes for an interesting and different lunch box snack too (my kids hate Cold Idli or Dosa, so this is always made for breakfast).

Instant Masala Beans Idli - a steamed savoury breakfast 
Cuisine : South Indian
Course : Breakfast
Served with : Coriander Coconut Chutney

Prep time : 10 mins ; cook time : 10 mins ; makes : 6-8 Idlis

  • Roasted Rava / Sooji / Semolina - 1 cup (200 ml)
  • Oil - 3 tsp
  • French beans - 1/4 cup (chopped fine)
  • Jeera powder - 1/2 tsp
  • Tempering: Mustard seeds, Asafoetida, Ginger, Urad dal (split black gram)
  • Eno / fruit salt - 1 tsp
  • Thick Yoghurt - 1 cup
  • Salt - to taste


  1. Par boil the beans with a pinch of salt and sugar . Drain all the water, saute in 1 tsp of oil , add the jeera and crushed black pepper and saute well. Cool and keep aside.
  2. In a bowl, add roasted rava, yoghurt , salt and mix well. Make the tempering with the remaining oil and tempering ingredients, add to the sooji - yoghurt mixture. Beat well.
  3. Keep a steamer ready with a lot of water, and grease the Idli Moulds. Add the fruit salt and immediately add the sauteed french beans and mix well.
  4. Immediately pour to the greased moulds, Steam for 10-12 mins in high heat. 
  5. Once done, keep aside for 1-2 mins, unmould and serve hot with Coriander Coconut Chutney

Lets see what other BMers are dishing out for BM #67

August 17, 2016

Mini Thinai Veg Uttapams | Foxtail Millet Oothapams | Vegan , GF Millet Recipes for Diabetics

Thinai (Foxtail Millet) is a recent addition to my kitchen for the last 2 years, although its been around for years. It can replace rice in most of the South Indian dishes, and bring down the Glycemic Index of the dish - something thats beneficial to diabetics and those who want to taste good South Indian food, yet cut down on Carbs / Rice. Thanks to food nutrionists' articles in print and digital media, and the food bloggers, there has been considerable revival of these millets to cater to healthy food : something that our ancestors swore by. 

After Thinai Dosa (Foxtail Millet Crepes) and Thinai Khara Pongal (Spicy Savoury Pudding with Foxtail Millet + Green gram), I made this rather simple n healthy Uttapam for Breakfast. 

My elder one loves Dosa for breakfast on most days, and the younger one is following in her sister's footsteps. Nowadays, I do have a batter of Idli / Dosa on most weekdays which comes very handy to make these in an instant. 

We are looking at kid-approved Breakfasts this week, and the first of these is Thinai Uttapam. I have made it fibre rich by adding some veggies to this, but you can skip these if you have a younger child or want to serve it plain. You can also make these along with some  IdliVada, Pongal etc  to serve as Mini Meal for breakfast as served in this Chettinad style Mini Breakfast.

Mini Thinai Uttapams - Mini Foxtail Millet Veg topped Crepes
Cuisine :South Indian
Course : Breakfast
Serving suggestions : Chutney / Molagapudi
{Its tasty as is, without any accompaniments, I guarantee :) }  

Soak time : 4 hours, Grind time : 15 mins 
Fermentation time : 8-10 hours (depending on the climate)
Cook time : 1 min per Uttapam

Makes : 20 - 25 Mini Uttapams 


  • Foxtail Millet / ನವಣೆ / தினை - 3 cups (1 cup = 120 ml)
  • Idli Rice - 1 cup
  • Urad Dal (Split / Whole) - 1 cup
  • Methi / Fenugreek seeds - 1 tsp 
  • Salt - to taste
  • Oil - to fry (approx 1/4 - 1/2 tsp per Uttapam)
Toppings: (optional)

  • Finely minced Onion - 1 cup 
  • Shredded Cabbage - 1/2 cup
  • Finely grated carrot - 1/4 cup
  • Minced green chilli - 1 tsp
  • Grated Ginger - 1/2 tsp
  • Finely cut coriander - 3 TBSP
  • Salt - a pinch
  • Crushed Black pepper powder - to taste
  • Oil - 1 TBSP


  1. Wash & Soak the Millet, Dal, Rice and methi seeds together for 4 hours. Grind to a smooth paste as for Idli / Dosa. Add enough salt, beat well. Allow to ferment for 8-10 hours (or overnight)
  2. In the morning, mix the batter well. Adjust consistency.
  3. In a pan, add 1 TBSP oil, saute the cabbage, onions, carrots and other toppings for 2-3 mins till the raw smell disappears. Do not add salt at this stage.
  4. Make small Uttapams on a hot Tava / Griddle. drizzle 1/4 tsp oil around the sides, top with the sauteed toppings and a sprinkling of salt and black pepper. Cook on medium-low flame for 1/2 min on each side, flip over and let the veggies slightly get crunchy. Serve immediately with Podi or any chutney
Lets check what other Marathoners are upto for this week of Blogging Marathon # 67

August 9, 2016

Pepper Pav Buns for #Breadbakers

This month for #Breadbakers, Sue of the wonderful blog A Palatable Pastime chose Peppers as the theme. I really enjoy baking of late, and this group is quite addictive. I also like the group rules coz there is a certain discipline regarding the posting date, and the themes are given out a month in advance. This makes the entire process of baking and posting an enjoyable experience, and the comments from members of this group are pretty encouraging :)

This month however, I had baked and clicked the bread, but a severe stomach flu has me tied to the bed since almost a week, and am typing this on my ipad, and hope the clicks come thru. 

I have edited the pics on my fone, so they are (almost) as raw as they are shot in..

The pav buns (Pav in local cuisine {Marathi} mean small dinner rolls) which are dunked in a hot and spicy gravy to make amazing street food combo meals like Pav Bhaji / Missal Pav / Vada Pav . 

I have been meaning to make these buns from scratch at home, and the addition of peppers for this theme of Breadbakers made it extra special. Thanks Sue, we love peppers in most forms, and we surely loved the spicy version of these Buns. 

Serve these warm as is with a bowl of soup, or with any spicy Indian Gravy. They freeze upto a week too so can be microwaved in batches when need be. 

Lets get to the recipe. 

Prep time - 15 mins + Rising time : 2 hours + baking time : 20-25 mins
Makes : 12 Pav Buns (medium sized)
Cuisine : fusion International
Serving Options : Soup / Spicy Gravy 

  • Basic Pizza dough made with Breadflour - 400 gms
  • Dry Red Chilli flakes - 1 tsp
  • Crushed black pepper - 1/2 TBSP
  • Coloured peppers - sliced thin (I used red and yellow, but you can use any colour) - 1/2 cup
  • Oregano - 1 tsp
  • Olive Oil - 2 TBSP
  • Butter - 2 tsp (optional, to brush the buns)

  1. Make a basic pizza dough. Once its risen, punch it down a bit and knead for 5 mins with the red chilli flakes.
  2. Saute the bell peppers in 1 tsp of oil and when they are crunchy (about 3 mins), switch off the heat.
  3. Make equal portions of the dough, and roll them into roundels.
  4. Arrange them in a greased baking pan, top them with the sauteed bell peppers.
  5. Cover and let them rise for 45 mins. Towards the end of the 2nd rise, preheat oven to 200-210C.
  6. Brush the risen buns lightly with rest of the olive oil,and sprinkle crushed black pepper on top. Bake these for 15-20 mins till golden brown, I also broiled them for an extra 3-4 mins to get that lovely golden hue
  7. Let the pav buns stay in the pan for few mins. Brush them with butter while still warm.
  8. Rest on a wire rack and consume when warm.
  9. You may cling wrap them and consume it within a week    

Breads with Peppers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL

August 4, 2016

Sattu and Palak ke Kebab | Spinach and roasted chickpea flour snack | Diabetic and GF dishes

What if we have a superfood kind of dish - diabetic friendly, fibre rich, Gluten Free and easy and quick to make with everyday staples. After we made Sattu ka sherbet, I have started to use Sattu (friedgram flour) in many dishes, and we like the lightness this flour provides against the heavy besan {Gramflour} (although its a derivative of the Sattu).

Other dishes one can make with This flour is Sattu ke Ladoo, Sattu ka porridge (like an Upma), Sattu ka Paratha etc. Its most popular dish is however as stuffing inside the Litti (another snack from Bihar) served with Chokha.

This is one of the dishes that we loved with the Sattu flour - Sattu and Palak Kebab. Lets how to make these...again as with yesterday's Corn Cheese Pepper Kebab, addition of onion and garlic is optional.

Prep time : 20 mins | Shallow Fry time : 15 mins | Makes : 8-10 medium sized kebabs


  • Sattu ka flour - homemade or store bought - 1 cup
  • Rice Flour - 2 TBSP
  • Spinach / palak - fresh or frozen - 1/2 cup
  • Salt - to taste
  • Ginger - Chilli paste - 1 tsp (or add 1/2 tsp each thinly minced)
  • Shredded Cheese - 1/4 cup (totally optional)
  • Onion - 1 medium
  • Dry fruits - 1 TBSP (I added Chopped almonds, dates, cashews, raisins) 
  • Masala powders : (to taste) - Cumin powder, Coriander powder, Turmeric, Red Chilly powder, Chaat Masala, Garam Masala
  • Oil - 3 TBSP


  1. Blanch spinach and puree without any water. 
  2. In a large bowl, Add the flours, cheese, onions, Salt, masala powders and mix well. Do not add any water. The onions will release water on its own.
  3. Add the nuts, spinach puree to the above bowl and mix well. Do not over knead. Let it come to a soft dough kind of consistency. Make Kebab shapes as required.
  4. Refrigerate for 10 mins - this is to ensure they dont break as they fry.
  5. Drizzle a few tsp of oil on a hot grill pan and pan fry them on both sides on low-medium flame till golden brown (I like a little bit of smoky flavour, so I charred them a teeny weeny bit). If they dry up too fast, add 1-2 tsp of oil and roast them in batches. You can also shallow fry / deep fry / bake them.
  6. Drain any excess oil and serve warm with lemon wedges, Green Chutney and some raw onions.
  7. Use any leftover kebabs with a couple of Cucumber slices and some tomato inside a burger :)  

Sending this to BM 67 and my event+giveaway Monsoon Mojo2


August 3, 2016

Corn Cheese Pepper Kebabs | Easy Kebab varieties | #MonsoonMojo2

Kebab is something we relish through the year, especially for parties or potlucks. And with the Monsoon season in full force here, kebabs are a great way to sneak in veggies for kids as well as enjoy these hot delights in the pouring rain outside. This week at BM 67, we will see 3 varieties of kebabs.

Today's kebab is made with Corn, Cheese and Bell Pepper. Team it up with Green Chutney and / or tomato ketchup. This kebab doesn't use Onion or Garlic but you can add them in if needed.
Also, its pan-fried, but you may deep fry if you so like.

Sending this to BM 67 and my event+giveaway Monsoon Mojo2

Other Kabab varieties you might like:

Baked Hara Bhara Kabab
Dahi Ke kabab
Moong dal Seekh Kebab
Nawabi Kabab
Baked Mixed Kabab platter
Baked Corn Panner Kabab

Prep time: 15 mins | Pan fry time : 15 mins | Makes : 20 medium kebabs

Corn Cheese Pepper Kebabs - an appetiser for parties / potlucks
Spice level : Medium


  • Boiled Corn - 1.25 cups (1 cup= 200 ml)
  • Bell pepper - 1/2 cup
  • Bread Crumbs - 1/2 cup
  • Shredded processed cheese - 1/2 cup
  • Salt - to taste (Cheese already has salt, so use sparingly)
  • Chaat - 1/2 tsp
  • Ginger-Green chilli paste - 1/2 TBSP
  • Chopped mint and coriander leaves -1/2 TBSP each
  • Red chilly powder - 1/2 TBSP
  • Oil - to pan fry (about 4 TBSP)


  1. Crush the boiled corn coarsely (simply blitz for 3-4  seconds)
  2. In a large bowl, add the coarsely crushed corn, chopped bell pepper, and the rest of the ingredients. Make into required shapes (round / oval / oblong etc). Rest for 5 mins in the refrigerator. 
  3. Pan fry or deep fry as required on medium flame, drain on kitchen towels.
  4. Serve immediately with tomato ketchup or green chutney  

August 2, 2016

Round up of MLLA # 97

Thanks to Lisa for another opportunity to host this extremely popular event - MLLA - edition 97 (brainchild of Susan) on my blog last month.

Here's a quick recap of the same.

In order of receipt, we have
(1) Nupur's deliciously healthy Avocado Basil Pesto Hummus

(2) Lisa's tempting Spicy Tangy Tamarind Broth - perfect for the monsoon here:)

(3) Veg Hog's sumptuous meal with Roasted Potatoes and Sweet Corn Tortillas

(4) Siri's hearty and filling Pan fried Chickpeas Curry with Rice

(5) Shaheen's proteinicious Chili with Fava Beans, Carrots & Turmeric Potatoes 

(6) Archana's simple yet delicious Hesarkaal Palya (Green moong dal saute)

(7) Mala has brought in yummy curry with Butter Beans in a Ceylon based gravy

(8) From my own kitchen, Healthier & Vegan version of Missal Pav - a local street food delight of Mumbai

Thanks to all blogger friends for your participation and look forward to having you over for many more events on this blog


July 31, 2016

Wholewheat Thin Crust Corn Cheese Pepper Pizza | #MonsoonMojo2

Pizza is welcome anytime, any day by my kids. But #Monsoon and Pizza: Now thats a delicious combination, dont you think ? I didnt actually need any excuse to bake this, for we have stopped eating pizza from outside home, and the kids were craving for pizza for their weekend Brunch.

Although I make pizzas regularly, thin crust is preferred to both Pan Pizza as well as Deep Dish Pizza. Along with some hot Soup or broth, this makes for a rather hearty brunch or supper.

I was sent Cheese and Chillies as secret ingredients for a monsoon based theme by Mayuri , who along with Priya Suresh runs this rather interesting group called Shhh Secretly Cooking Challenge! I was new into this group, and the ingredients sounded rather interesting.

Cheese is well, delicious and tempting to work with. As my little one is young and cant handle the heat with green chillies, I sub the same with red chilli flakes for this pizza. Absolutely any kind of topping can be used, but I was keen to use green peppers, Corn and Cheese for this thin crust pizza.

Other Pizzas that you may like :

Mini Quick Pizzas
Grilled Methi Bhakri Pizza Bites
Broccoli Pepper Corn Pizza
Wholewheat Margharita Pizza
Herby Cheese Pizza
Wholewheat Cheese Pizza
Corn and Spinach Pide (Turkish Pizza)
Dominos Style Garlic Bread Sticks

I used the Wholewheat base I had used for the Wholewheat Cheesy Pizza and the results were fabulous.

Prep time : 15 mins knead time + 15 mins bake time + 2 hours rise time
Makes : 1 thin crust pizza - serves 2 adults

1 portion Wholewheat Pizza base - about 400 gms of proven dough
Cheese (I used Mozarella) - 1/2 cup
Red chilli flakes - 1/2 tsp
Boiled corn - 2 TBSP
Bell pepper - 1/2 no - chopped
Onions - 1 medium - sliced (opt.)
Crushed black pepper - 1/4 tsp
Salt and pizza seasoning - to taste
Olive Oil - 1 TBSP

Once the pizza dough has risen, pre heat oven to 200 C.
Punch the dough slightly and roll into an oblong or round thin crust disc
On a layered baking tray, place the rolled out dough, brush with olive oil.
Arrange the corn, peppers, onions and sprinkle some salt. Bake for 10 mins
Now top with shredded cheese and bake again for 7-8 mins or till cheese melts
Sprinkle pizza seasoning, crushed black pepper and chilly flakes and serve immediately.

Sending this to Shhh Cooking Secretly Challenge as well as my own event+ giveaway - MonsoonMojo2. Do link up all your monsoon treats and win a chance for a giveaway !


July 20, 2016

Patal pohyacha chivda | Thin Flattened Rice Chivda | Maharashtrian Recipes

Thin Poha Chivda or Patal pohyacha chivda (Thin Poha Chivda) was on my to-do list the moment I decided it was going to be Maharashtrian Region featured this week on BM. However, it kept slipping my mind to buy Thin Poha every time I went to the grocery store. 

My elder one prefers to carry some light snacks along with some fruits for her short break so yesterday morning she asked me if there was chivda or Murukku (Chakli) to carry to school. 

And there it was : a great reminder to make them !! I made both of them. 

Murukku will feature sometime soon, for now lets stick to Patal pohyacha chivda (Thin Poha Chivda)

I have a Microwave version of Chivda (with Thick Poha) and a deep fried version too. But this version apparently made for Diwali by most Maharashtrian homes. 

All 3 versions are perfect for anytime snacking and especially for monsoons :-) 

A book, a cup of tea and Chivda - a match made in heaven :-)) Sending this to my event + giveaway MonsoonMojo2 as well as BM 66

Hope you enjoyed this week's series with Healthy Missal Pav and Dhadpe Pohe

Garlic is also added to this, but I didnt have any and mom & me are not great fans of garlic, but if you love them, please do go ahead and add them.

Patal pohyacha chivda (Thin Poha Chivda) - Vegan & GF Maharashtrian snack made of pounded rice

Prep time : 10 mins, Cook time : 10 mins, Makes : approx 200 gms of snack

  • Patla poha / Thin Poha / Nylon Poha - 1 cup (200 gms)
  • Oil - 2 TBSP
  • Salt - to taste
  • Powdered Sugar - 1 TBSP
  • Dry coriander seeds - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Hing / asafoetida - 1/8 tsp (opt.)
  • Garlic - 3 pods (opt.) - I didnt add
  • Dalia / fried gram / pottu kadalai - 1/4 cup
  • Peanuts - 1/4 cup
  • Curry leaves - few
  • Turmeric - 1/2 tsp
  • Red chilli powder - 1 tsp (adjust spice)
  • Red chillies - broken into 1/3 - 2 to 3 (opt.)

Method (step by step pics above)

  1. Dry roast coriander seeds in a pan, and pound them in a pestle-mortar to a coarse texture.
  2. In a pan, heat Oil, add all the temperings one by one. Add the crushed coriander and fry for 30 seconds to release aroma. 
  3. If adding garlic, saute the garlic for 2-3 mins in oil before adding any other tempering till the raw smell disappears, and then proceed with above step.
  4. Once the peanuts roast well, turn off the stove.
  5. Add the thin poha in batches and mix thoroughly to ensure the tempering is uniformly mixed in. The poha should not be warmed at this stage else it will shrivel. Just ensure it turns warm and crispy.
  6. While still warm, add the powdered sugar and mix again. 
  7. Store in airtight containers and serve. 

July 19, 2016

Healthy Missal Pav | Maharashtrian Recipes | #vegan and #GF dish

Missal Pav is another of my favourite snacks in Maharashtrian Cuisine. We usually make Moongachi Usal or Safed Vatanyacha Usal. Both Usal and Missal are served with Pav (bread roll) in most Zunkar Bhakri Kendras (roadside eateries) sprinkled across Maharashtra and is a very popular street food.

Today's dish with mixed lentils is a very filling snack and I got this from a neighbour friend and thankfully could record it in my recipe diary. Its mildly spicy and also has way less oil than the original dish sold in eateries, but there's absolutely no compromise in taste. 

My elder one who's not a fan of Missal asked for a second helping. Its quite a filling snack along with Pav (dinner rolls) and we skipped the dinner that day after eating this. The spicy snack is perfect for the rainy days here :) 

Do give it a shot and let me know how you liked it. 

Sending this to my event + giveaway MonsoonMojo2 & also to MLLA #97 hosted on my blogMLLA is a highly successful event managed by Lisa, and the brainchild of Susan.

Prep time : 15 mins + 8 hours soaking time + 30 mins cooking time
Serves : 3-4
Spice level : medium-high

Maharashtrian snack - Missal Pav (Gluten Free + Vegan dish)

  • Mixed Lentils - 200 gms (I used a mix of green gram, dry green peas, Matki and horse gram)
  • Salt - to taste
  • Oil -3 TBSP
  • Green chillies - 2 nos
  • Onions - 1 large (or 2 medium)
  • Cooked & Mashed potato - 1 medium
  • Shahjeera - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Garnish : lemon juice, Farsaan (spicy deep fried fritters), minced onions
  • Jaggery - 1 tsp
Spice powder:
  • Red chillies - 3 nos ( Kashmiri Variety)
  • Red chillies-  2 nos (hot / spicy variety)
  • Coriander seeds - 2 TBSP
  • poppy seeds - 1/2 tsp
  • Cloves - 3 whole
  • Cumin Seeds - 1 TBSP
  • Shredded Coconut - 3 TBSP (I used dry coconut)
  • Cinnamon - 1/2 inch stick
  • Pepper - 4 to 6 nos (adjust spice)
  • Fennel Seeds - 1/2 tsp
  • oil - 1 TBSP

Soak the mixed lentils for 6-8 hours, drain the water and pressure cook for 6-7 mins with little salt till soft but not mushy. Drain the cooked water, and retain 1 cup of this water aside.

To prepare the Spice powder:
Heat 1 TBSP oil, except dry coconut, fry all ingredients on very low flame one by one till fragrance comes out. Switch off, add the dry coconut and fry for 30 seconds. Cool in a flat plate and powder to a smooth powder. We shall be using only 1/2 of this powder for this recipe.

To make the Missal: 
In a deep bottomed pan (iron works best), heat oil. Add the shahjeera, onions, chopped green chillies, fry well. Add the ginger garlic paste and fry further till the raw smell disappears. Add half of the spice powder, and saute till the oil separates. Now add 1/2 cup water from the cooked lentils and add the salt. Let it simmer for 5-6 mins. Add the cooked lentils, Mashed potato and add the remaining lentil water and let it simmer slow for 7-8 mins. Serve hot ! 

To serve: 
Take 2 ladles of the Missal, top with chopped onions, lemon juice, farsaan and serve immediately as is or with Pav (dinner rolls). It tastes equally great with Bread slices , roti or even Poori :-))

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