ZHANZHANIT MISAL PAV / झणझणीत मिसळ पाव

Spicy MISAL PAV is street food delicacy in Maharashtra. Tangy sour and spicy snack. Nowadays, many office canteens serve it for breakfast. Misal Pav is one of my favourite snacks or quick fix meal. It is super spicy, has a ton of texture and every bite is full of  flavour. I am sharing an easy recipe to make this at home using sprouted moth beans / sprouted moong beans.

Mumbai is famous for it's variety of street foods. Misal Pav is one of them, similar to the Mumbai Pav Bhaji and Vada Pav.  You can find people relishing this spicy meal with drinks at Mumbai beaches. Both Juhu and Girgaum chowpatty are filled with stalls full of street food. There are slight variations to this simple recipe depending on the place. For example, Recipe of Puneri misal is slightly different from recipe of Kolhapuri misal pav. It contains Poha or rice flakes instead of pav. Mamladar Misal served in and around Thane is much spicier. Dahi misal is served with yogurt to enhance its flavor. You can enjoy this at any Jhunka Bhakar kendra. These food stalls also help vendors from poor financial background make a living and provide fresh food to mill workers and daily wagers.

Misal Pav is a wholesome meal, that can be enjoyed as a nutritious breakfast or brunch. Misal is a spicy sprouts curry (usal) cooked with onions, tomatoes, ginger, garlic and coconut. This is then topped with onions, lemon juice, farsan and enjoyed with pav (dinner rolls).You can make with storebought goda masala but I made the masala from scratch. There are several ways to make misal pav, I follow this method as its simple and gives great taste too.

Here, we serve this misal recipe along with 'Pav' or 'Laadi' or Bun. You can serve with buns/ breads from the market.If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS: 

For making fresh masala:

2 teaspoon Oil

10 Black Peppercorns

4 Cloves

2 tablespoons Coriander Seeds

1 teaspoon Sesame Seeds

1/2 teaspoon Cumin Seeds

2 Dry Red Kashmiri Chillies

1 Med. Onion, sliced

2 tablespoons Coconut Powder

1 Med. Tomato

For Misal :

1 Cup sprouted Matki

1/2 teaspoon Cumin Seeds

1/2 teaspoon Mustard Seeds

Pinch of Asafoetida

1 Onion, chopped

Few Curry Leaves

1 tablespoon Green Paste (green chillies, ginger and garlic)

2-3 tablespoons Kashmiri Chilli Powder

1 tablespoon Coriander Powder

1/2 teaspoon Turmeric Powder

1 tablespoon Amchur Powder

1 tablespoon Garam Masala

Salt as per taste

2-3 tablespoons Oil

For Serving:

Ladi Pav

Farsan

Finely chopped Onion

Finely chopped fresh Coriander

Lemon Wedges

METHOD:

 Preparation :

STEP 1 - In a bowl, take sprouted matki and add 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Mix it and pressure cook for 1 whistle.

STEP 2 - Let the pressure release.

For Making Fresh Masala : 

STEP 1- Heat a pan with 2 teaspoon Oil.

STEP 2 - Add whole spices, coriander seeds, cumin seed and sesame seeds and  roast for 1-2 minutes.

STEP 3 - Then add dry red chilli, sliced onion and roast it till onion turns light brown.

STEP 4 - Add coconut powder and roast for more 1-2 minutes.

STEP 5 - Transfer it to a plate and let it cool down.

STEP 6 - Add this mixture to mixer pot with chopped tomato and blend it to form a fine paste. Keep it aside.

For Making Misal :

STEP 1 - In mortar pestle add green chillies, ginger and garlic and make a coarse paste/ thecha.

STEP 2 - Heat 3-4 tablespoons oil in a pan.

STEP 3 - Add mustard seeds, cumin seeds and let them crackle.

*STEP 4 - Add pinch of asafoetida and curry leaves.

STEP 5 - Add chopped onion, curry leaves and roast it till raw flavour vanishes.

STEP 6 - Add green paste/ thecha and roast it well with onion on low flame.

STEP 7 - Now add freshly ground masala paste, mix it well and roast well for 3-4 minutes.

STEP 8 - Add dry spice powders and mix well.

STEP 9 - Add cooked sprouts and mix well.

STEP 10 - Add 2-3 cups of water, salt , mix it and let it cook.

STEP 11 - When it starts to boil, cover it and cook for another 5-7 minutes on low flame. You will see oil floating on the top.

STEP 12 - Switch off the flame and your misal is ready to serve.

HOW to Serve : 

STEP 1 - In a serving plate add misal .

STEP 2 - Add some farsan on it.

STEP 3 - Top it with some finely chopped onion and coriander leaves. Drizzle some lemon juice and serve it with pav. Always serve it when it is piping hot and enjoy...😍

NOTES : * This recipe requires 2 cups of sprouted moth beans. If you already have the moth beans, you can skip the sprout making process below.

* For making sprouts, wash and soak ½ cup of Moth beans or Matki overnight.

* If you don't have moth beans, its ok you can use green gram dal too.You can even use mixed sprouts.

* If your tomatoes are not very sour then add 1 tsp tamarind pulp.

* Reduce chilli powder if you prefer a mildly spiced curry.

* The gravy is little runny only.The oil on top should be poured on top while serving the curry.

* Squeeze lemon while serving.

* You can have the gravy with rotis too.

* You can even make the spice mix in bulk and store it.The measures mentioned here are for this recipe and you can add it fully.

EGGLESS WHOLE WHEAT BANANA BREAD/ CAKE

 I love baking bread at home. So, made this Eggless Whole Wheat Banana Bread today. I wanted to try and make this bread more healthy without using all purpose flour and butter.  It is a soft, crumbly bread and your children will love this sweet healthy treat. Bit because we have used  whole wheat flour, it has milder flavour and pale color. This whole wheat banana bread brings warmth in the kitchen and it is perfect for sweet breakfast. Whole Wheat Banana Bread Eggless is moist and delicious and infused with sweet banana and choco chips. This recipe is very simple and easy to make.

While made without butter or all purpose flour, this 100% whole wheat banana bread tastes just as flavorful and moist as the regular banana bread. In this healthy banana bread recipe, swap butter with any vegetable, unflavoured oil and all-purpose flour with whole wheat flour, and if you want you can replace the refined sugar with honey/ jaggery powder. My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 2 overly ripe bananas. You can use frozen and thawed bananas in this recipe. I have earlier posted a recipe of Eggless Banana Bread with all purpose flour.

 This banana bread is wholesome, healthful & hearty. Its extra moist and not overly sweet, so the banana flavor shines. And it takes hardly 10 minutes preparation. This banana bread is very moist and because of bananas, it will stay at room temperature for only a day or two. But store it in the air tight container and keep in the refrigerator for up to a week.

📌📌 Watch the video recipe here 📌📌

INGREDIENTS:

2 ripe Banana

1/2 Cup Sugar

1 Cup Whole Wheat Flour

1/2 Cup Curd

1/2 Cup Milk 

1/4 Cup Vegetable Oil

1/2 tablespoon Corn Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/3 Cup chopped Chocolate/ Choco chips

METHOD :

STEP 1 - Prepare a 7" cake tin and keep aside. Pre-heat oven at 180°C for 10-15 minutes.

STEP 2 - In a mixing bowl, take two peeled bananas and mash them with the help of masher/ fork. 

STEP 3 -  In that, add sugar, oil and curd and whisk it well using a hand whisk until well combined.

STEP 4 - Sift in dry ingredients - whole wheat flour, corn flour, baking powder, baking soda and mix well using a whisk.

STEP 5 - Add milk in small batches, mix to make a smooth flowing, runny batter.

STEP 6 - Add banana essence and chocolate/ choco chips/ nuts and give it a nice mix. 

STEP 7 - Pour the batter into the prepared cake tin, tap it once or twice on your kitchen platform. It helps to remove the air bubbles if any.

STEP 8 - Garnish it with sliced banana and some chopped chocolate on the top.

STEP 9 - Bake in pre-heated oven at 180°C for 45-55 minutes.

STEP 10 - Insert a toothpick/knife in the center , if it comes out clean your cake is ready. 

STEP 11 - Remove from oven and cool for 10 minutes and then demold.

STEP 11 - Cut into pieces and ready to serve.

Serve it with a hot cup of tea as sweet breakfast or evening snack and enjoy...😍

NOTES - *Always add the remaining wet ingredients after you mash the bananas.

* Whisk the flour, corn flour, baking soda, baking powder, and then pour into the wet ingredients in batches.

*  I used dairy milk, but any milk fat is OK. Dairy/ nondairy milks work the same.

* The chocolate/ chocho chips are completely optional. Sometimes I add sliced nuts or raisins instead.

* Time may vary depending upon the brand of oven and ingredients. It may take 5-7 minutes less or more. So start checking it after 40 minutes.

* Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.

* Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

HOMEMADE PAV-BHAJI MASALA

 Homemade Pav Bhaji Masala is easy to prepare at your home as all ingredients that are needed for pav bhaji masala mentioned below are already available in your kitchen or if not available you can easily find them at your local Kirana Store/ Super Market. Pav Bhaji Masala is a spice blend used to make the most popular iconic street food of India - PAV BHAJI 😍

Indian foods get their robust and unique flavour and taste from the spices used while cooking . For a perfect balance of hot, sweet and pungent flavours, spices are used in their whole and ground form. This combination of spices is what makes them so special. A lot of dishes use a specific spice blend for a unique aroma and taste.  Pav bhaji masala powder is one of the most aromatic and tangy spice blend that definitely enhances the taste of the beloved Indian street food like Pav-Bhaji , Tawa Pulao, Egg Bhurji, Masala Pav, and many more. You can sprinkle this masala powder in your sandwichs to add a spicy twist. 

Pav bhaji masala is a spice powder made with the basic whole spices like coriander seeds, cumin seeds, green and black cardamom, cloves, black peppercorns, cinnamon stick, bay leaf, fennel seeds, red chillies and few spice powders. 

Pav bhaji masala powder is widely available in Indian stores all over the world but it is very easy to put together and can be made with just a handful of spices. It has a very unique flavor and is a blend of whole and powdered spices. Goes without saying, this dish tastes best with freshly made masala powder. Create your own authentic pav bhaji masala powder at home with this simple recipe and elevate your pav bhaji to new levels of flavor. You can also find some store brought versions with nutmeg, stone flower and mace. 

If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

Let's learn how to make Homemade Pav Bhaji Masala Powder recipe with step by step pictures. Make the best Mumbai street food special Pav Bhaji using this special spice blend. Store the masala powder in a clean and dry airtight container. Always use a clean and dry spoon when using it.

📝📝You can also check out my recipe for Homestyle pav bhaji on my blog and YouTube shorts feed, it’s super delicious yet healthy.

📌📌 Watch full video recipe here 📌📌

INGREDIENTS :

1/4 Cup Coriander Seeds

2 tablespoon Cumin Seeds

2-3 Bay Leaf

8-10 Cloves

2-3 Green Cardamom

4 Black Cardamom

1 " Cinnamon stick

1 tablespoon Black Peppercorns

1-1/2 tablespoon Fennel Seeds

10-12 Kashmiri Red Chillies

1 tablespoon Turmeric Powder

2 tablespoon Dry Mango Powder

1/2 Dry Ginger Powder 

1 tablespoon Black Salt

METHOD :

STEP 1 - Heat a pan on low heat, dry roast red chillies, cinnamon stick, black cardamom and bay lead for 1-2 minutes on low flame and then transfer on a plate.

STEP 2 - Now add coriander seeds, green cardamom, cloves, black peppercorns and roast for 1-2 minutes until fragrant. Transfer on a plate.

STEP 3 - Then roast cumin seeds and fennel seeds on low flame till they turn aromatic. Transfer on a plate and keep aside.

STEP 4 - Let's cool all the ingredients to room temperature.

STEP 5 - Transfer the spices in a mixer jar and blend it to make a fine powder.

STEP 6 - Add turmeric powder, dry mango powder, dry ginger powder and black salt and blend on pulse mode. 

STEP 7 - Transfer to a bowl and cool completely.

STEP 8 - Finally, pav bhaji masala is ready to prepare Pav Bhaji in your own kitchen. 

Transfer it to a clean glass container and store and use later.

NOTES :  * Black Peppercorns add heat and a pungent flavour . You may replace it with ground/ crushed black pepper or skip  them. 

* Dried ginger powder is an essential ingredient but if you don't have it is just fine.

* Dry roast the whole spices on low-medium heat until they are fragrant.

* Make sure the spices are cooled completely before grinding them into a fine powder.

* Store the masala powder in a clean and dry airtight container. Always use a clean and dry spoon when using it. Any moisture content will reduce the shelf life of the pav bhaji masala powder.