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Aaj Masala Kitchen Me Bana Rahe Hai 𝐌𝐢𝐬𝐚𝐥 𝐏𝐚𝐯 Recipe. Ek Bar Ghar Par Jarur Try Keejiye Ye Tasty Recipe.
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✍🏻𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
For Aloo Masala:
* Oil (तेल) - 4-5 Tbsp
* Cumin (जीरा ) - Some
* Mustard seed (राई) - Some
* Asafoetida (हींग )
* Curry Leaves (करी पत्ते) - Some
* Turmeric powder (हल्दी पाउडर)
* Kashmiri Red Chilli Powder (कश्मीरी लाल मिर्च पाउडर) - Some
* Potato (आलू) - 1/2 Kg
* Salt (नमक) - As Per Taste
For Sprouts:
* Oil (तेल) - Some
* Cumin (जीरा ) - Some
* Mustard seed (राई) - Some
* Asafoetida (हींग )
* Curry Leaves (करी पत्ते) - Some
* Ginger (अदरक) - Some
* Garlic (लहसुन)
* Green Chilli (हरी मिर्च) - Some
* Turmeric powder (हल्दी पाउडर)
* Kashmiri Red Chilli Powder (कश्मीरी लाल मिर्च पाउडर) - Some
* Salt (नमक) - As Per Taste
* Coriander Leaves (हरा धनिया ) - Some
* Sprouts (स्प्राउट्स) - 1 bowl
* Water (पानी) - Some
For Missal:
* Dry Coconut (सूखा नारियल)
* Onion (प्याज)
* Green Chilli (हरी मिर्च) - Some
* Ginger (अदरक) - Some
* Garlic (लहसुन)
* Water (पानी) - Some
* Oil (तेल) - Some
* Cumin (जीरा ) - Some
* Asafoetida (हींग )
* Mustard seed (राई) - Some
* Curry Leaves (करी पत्ते) - Some
* Tomatoes (टमाटर) - 2
* Salt (नमक) - As Per Taste
* Kashmiri Red Chilli Powder (कश्मीरी लाल मिर्च पाउडर) - Some
* Garlic Paste (लहसुन का पेस्ट) - Some
* Coriander Leaves (हरा धनिया ) - Some
* Water (पानी) - Some
* Sugar (चीनी) - Some
✍🏻𝐑𝐄𝐂𝐈𝐏𝐄:
𝐅𝐨𝐫 𝐀𝐥𝐨𝐨 𝐌𝐚𝐬𝐚𝐥𝐚, keep the other pan for heating, add Oil, Cumin Seeds, Mustard Seeds, Asafetida, and Curry Leaves, and let them crackle first. Then add Turmeric Powder, Kashmiri Red Chilli Powder, boiled-mashed Potato, and Salt to taste. Cook well and garnish with Coriander Leaves.
𝐅𝐨𝐫 𝐒𝐩𝐫𝐨𝐮𝐭𝐬, keep the pan for heating and add Oil, Cumin Seeds, Mustard Seeds, Asafetida/Hing Powder and Curry Leaves. Saute well and add Garlic, Ginger, Green Chilli, Turmeric Powder, Kashmiri Red Chilli Powder, Salt, Coriander Leaves, Moth Sprouts and Water. Cover and cook on a slow flame then take them out into a bowl.
𝐅𝐨𝐫 𝐌𝐢𝐬𝐬𝐚𝐥, roast Dry Coconut and onion. Chop into pieces and put them into a mixing jar. Add chopped Ginger, Green Chilli, Garlic, and Water. Grind well and take it out into a bowl. Keep the heavy bottom pan on the flame, add Oil, Cumin Seeds, Asafetida/Hing, and Curry Leaves, and saute well. Then add ground Paste, and Tomato Paste. Stir well and let it be cooked on a slow flame. Then add Ground/Tikhat Masala, Salt to taste, Kashmiri Red Chilli Powder, Garlic-Chilli paste, Coriander Leaves, Hot Water and Sugar. Give a nice stir, and lower the flame till the masala begins leaving the oil. Transfer the missal from above into the serving container. Before serving top the missal with Kolhapuri mixture, chopped Onions, Coriander and a squeeze of lemon. Serve hot along with pav. In this way, Maharashtra Famous Missal Pav will be ready to serve.
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