Hellow guys, Welcome to my website, and you are watching Misal Pav | झणझणीत कोल्हापुरी मिसळ रेसिपी | Kolhapur style spicy Misal recipe | Chef Ranveer Brar. and this vIdeo is uploaded by Chef Ranveer Brar at 2022-12-06T00:30:06-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Misal Pav | झणझणीत कोल्हापुरी मिसळ रेसिपी | Kolhapur style spicy Misal recipe | Chef Ranveer Brar |
| Video Uploader | Video From Chef Ranveer Brar |
| Upload Date | This Video Uploaded At 06-12-2022 08:30:06 |
| Video Discription | MISAL RECIPE - This one's been looong pending! Like I say, simple is beautiful, especially in food. Kolhapur style Misal is a full paisa vasool recipe, promise :) *********************** 𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🔪Knives I use - https://amzn.to/41Z6eUg 🛒RB Store - https://www.amazon.in/shop/chefranveer 📟Kitchen Appliances - https://bit.ly/KitchenAppliancesIUse *********************** ⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL *********************** MISAL Preparation time 10-15 minutes Cooking time 30-35 minutes Serve 2-4 Ingredients For Vatan 1 tbsp Oil, तेल ¼ cup Coriander seeds, धनिया की बीज 2 tsp Cumin seeds, जीरा ¼ Dry coconut, slice, सूखा नारियल 2 Green cardamom, हरी इलायची 1 Star anise, चक्र फूल 2-4 Cloves, लॉन्ग 1 tsp Stone flower, पत्थर फूल 2-4 Bay leaf, तेजपत्ता ½ inch Cinnamon stick, दालचीनी 5-6 no. Dry red chillies, सूखी लाल मिर्च 2-3 Garlic cloves, slice, लहसुन 2-3 Garlic cloves, with skin, लहसुन 2 ½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर ¼ tsp Asafoetida, हींग ¼ Roasted dry coconut, sliced, भुना हुआ सूखा नारियल 3 medium Onion (roasted, without skin) भुना हुआ प्याज 2 tbsp Poppy seeds, toasted, खसखस 1 tbsp Oil, तेल For Roasting 3 medium Onion,(roasted, with skin) प्याज ¼ Dry coconut wati, सूखा नारियल For Boiling Sprouts 400 gm Moong, sprouted, अंकुरित मूंग 400gm Moth, sprouted, अंकुरित मोठ Water as required, पानी Salt to taste, नमक स्वादअनुसार For Tempering 2 tbsp Oil, तेल 2 Green chillies (less spicy & slit into half) हरी मिर्च 2 cups Prepared Paste, तैयार किया हुआ पेस्ट ½ tbsp Ginger Garlic Paste, अदरक लहसुन का पेस्ट ¼ tsp Asafoetida, हींग ½ tsp Turmeric powder, हल्दी पाउडर 1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर Salt to taste, नमक स्वादअनुसार Boiled sprout water 1 tbsp Jaggery For Garlic Green chili Paste 10-12 Garlic cloves 2 Green chillies, broken into half Salt to taste For Aloo bhaji 1 ½ tsp Oil Prepared Garlic Green chili Paste, तैयार किया हुआ लहसुन और हरी मिर्च का पेस्ट 1 sprig Curry leaves ¼ tsp Turmeric powder 3 medium Potato, boiled, peeled Little water For Assembling Prepared Aloo Bhaji, तैयार किया हुआ आलू भाजी Boiled Sprouts, उबले हुए अंकुरित मूंग और मोठ Mixed farsan Tari, तरी Onion, chopped Curd, beaten 2 no. Ladi pav For Garnish Coriander sprig Lemon, wedge Process For Vatan In a shallow pan, add oil, once it's hot, add coriander seeds, cumin seeds, dry coconut and saute. Add green cardamom, star anise, cloves, stone flower, bay leaf, cinnamon stick, dry red chilies, sliced garlic cloves, whole garlic cloves and saute everything well on moderate heat for 6-7 minutes. Transfer it into a bowl, add degi red chili powder, asafoetida, roasted dry coconut and roasted onions. Add poppy seeds, oil, transfer it to a grinder jar and grind it to a smooth paste. Keep it aside for further use. For Roasting Place the cooking rack onto the gas range, add onions, dry coconut and roast on medium flame for 2-3 minutes or until lightly roasted. Transfer it onto a chopping board, trim the edges and the skin of onions. Scrape out the burnt part of dry coconut. Transfer it to the vatan bowl and keep it aside for further use. For Boiling Sprouts In a sauce pot, add moong, moth, water as required and cook for a while. Once the sprouts are 50% cooked, add salt to taste and cover it with the lid and cook it for 7-8 minutes on low flame. Drain out the water in a bowl and keep it aside for further use. Transfer the sprouts in a bowl and keep it aside for further use. For Tempering In a sauce pot, add oil, once it's hot, add green chilies, prepared vatan, ginger garlic paste and saute it for 2-3 minutes on moderate heat. Add asafoetida, turmeric powder, degi red chili powder and saute it well. Add salt to taste and cook it on low flame. Add boiled sprouts water and cook it for 30-35 minutes on moderate heat. Add jaggery and give it a quick boil. Keep it aside for further use. For Garlic Green chili Paste In a mortar pestle, add garlic clove, green chilies, salt to taste and make coarse paste. Keep it aside for further use. For Aloo Bhaji In a shallow pan, add oil, once it's hot, add prepared garlic green chili paste, curry leaves and saute it well. Add turmeric powder, boiled potatoes and cook well. Sprinkle some water and mix it, keep it aside for further use. For Assembling In a medium size vati or bowl, add prepared aloo bhaji, boiled sprouts and mixed farsan. Pour the tari on top of it, add chopped onion & coriander leaves. Garnish it with lemon wedge and coriander sprig. Serve it with ladi pav or sliced bread, curd, extra tari and chopped coriander & onions. Serve hot. *********************** 🌎 Follow Ranveer Brar here too: ➡️ https://www.ranveerbrar.com ➡️ https://www.facebook.com/RanveerBrar/ ➡️ https://www.instagram.com/ranveer.brar/ ➡️ https://twitter.com/ranveerbrar #misalpav #kolhapurmisalrecipe #ranveerbrar #misalrecipe #punemisal #maharasthrianstylemisalpav #Mumbaimisalpav #pavbhaji #vadapav #misalkaisebanatehain |
| Category | Howto & Style |
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