Misal Pav

Name: Misal Pav
Cuisine: Indian
Ingredients: 1 tbsp Oil; 1/2 cup Sliced onion; 4-5 clove Garlic; 1 tsp Grated ginger chilli; 1 tbsp Chopped coriander; 1/4 cup Grated dry coconut; 1/4 cup Grated fresh coconut; 2-3 Cloves; 1 Black cardamom; 1 Cinnamon big piece; 1 tsp Shahi jeera; 1 Tej patta; 10-12 Black peppercornss; 2 tbsp Oil; as required Rai-jeera-hing for the tempering; 1/2 cup Chopped onion; 1/4 tsp Turmeric Powder; 2 tsp Red chilli powder; 2 tsp Dhaniya jeera powder; 1 cup Moath; 2 tbsp Thick tamarind plup; to taste Salt & jaggery; 10 pieces Pav

Divya Agrawal @divaksh

#week5of5
#new
#father

Divya Agrawal @divaksh

#week5of5
#new
#father

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Ingredients

1 tbspOil
1/2 cupSliced onion
4-5 cloveGarlic
1 tspGrated ginger chilli
1 tbspChopped coriander
1/4 cupGrated dry coconut
1/4 cupGrated fresh coconut
2-3Cloves
1Black cardamom
1 Cinnamon big piece
1 tspShahi jeera
1Tej patta
10-12Black peppercornss
2 tbspOil
as requiredRai-jeera-hing for the tempering
1/2 cupChopped onion
1/4 tspTurmeric Powder
2 tspRed chilli powder
2 tspDhaniya jeera powder
1 cupMoath
2 tbspThick tamarind plup
to tasteSalt & jaggery
10 piecesPav

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Steps

1

Heat the oil in a kadai and fry the onions in it till golden brown.
2

Add garlic ginger green chillies coriander and fresh and fresh more min. Keep aside.
3

In another kadai roast the grated dry coconut till reddish brown.
4

Then add all the remaining ingredients and roast it further for one more min.
5

Combine both mix and make a fine mixure in grinder.use water if needed
6

Heat the oil in a kadai and add the tempering.when it starts crackling,add onion and fry till golden brown.
7

Then add the the prepared paste,haldi,red chilli powder and dhania jeera powder and fry till oil comes up.
8

To this add boiled moath tamarind pulp, salt jaggery and 1cup pf water and simmer for 5mins.
9

Garnish it chopped onion and some gathiya.
10

Serve hot with pav.