Misal Pav is very popular spicy Maharashtrian CHAT dish. This dish mainly consists of spicy curry usually made of sprouted moth beans, commonly known as Matki and Chiwda mixture (Farsan/Sev).

The final dish is topped with Chiwda mixture, chopped onion, lemon and chopped Coriander.  It is usually served with butter toasted Bread or Pav.
There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal etc.

Ingredient 

For Curry :

6 - 8 tablespoons Oil
2 Cups Sprouted Matki (Moth Beans)
1 large onion
2 Tomatoes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon ginger garlic paste
2 1/2 tablespoon Kolhapuri Masala (Substitute = 2 tablespoons Red chili powder + 1/2 tablespoon Garam masala + 1/2 tablespoon Coriander powder)
1/2 tablespoon Kashmiri red chili powder (Optional)
Salt to taste.

For Final Serving :

Farsan/ Sev
Chopped onion
Lemon
Coriander
4 - 6 Pav/Bread

Method :

Heat oil in the pan, add cumin seeds, mustard seeds and curry leaves.  Add chopped onion and turmeric.  Saute this mixture together for 3 - 4 minutes.
Add ginger garlic paste and sprouted Matki.  Saute the mixture for another 3 - 4 minutes, so sprouted Matki will roast properly.
Now add Kolhapuri masala and tomatoes, saute it till the mixture becomes soft.
After that add 2 - 3 cups water.  Add salt as per your taste and cover it.
Let it cook for another 10 - 15 minutes. Finally, add some fresh Coriander.

Take curry in a bowl and add Farsan into that.  Serve it with butter toasted Pav/ Bread and slice of lemon.  Garnish with some chopped onion and fresh Coriander.

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Bharli Shimla Mirchi is a spicy side dish. In this recipe, Capsicum or green bell peppers are stuffed with roasted peanut crush and spices. There are many variations of making the stuffing and even with different ingredients. This one is my mom's recipe.

Ingredients :

4 - 5 small capsicum/ Green bell Pepper
1 Medium Chopped Onion

For Filling :

1/2 Cup roasted Peanut crush
2 tablespoons Red chili powder
1/2 tablespoon Garam Masala
1/2 tablespoon Coriander powder
Salt to taste

For Tadka :

4 tablespoon oil
1 teaspoon Cumin seeds
1 teaspoon mustard seeds
6 - 8 Curry leaves
1 tablespoon Ginger Garlic paste
Fresh Coriander

 Method :

Cut the tops off the capsicums and remove the seeds.  Rinse them and keep aside.
Now for filling take a bowl and add 1/2 cup peanut crush, 2 tablespoon red chili powder,  1/2  tablespoon Garam masala, 1/2 tablespoon Coriander Powder and salt as per your taste.
Take the Capsicums and stuff the mixture inside.

Heat oil in a Kadhai/pan, add cumin seeds, mustard seeds, Curry leaves, some Coriander leaves, turmeric powder and saute it.
Now add chopped onion and saute it till they become brown, add ginger garlic paste, saute it for another 1 or 2 minutes. You can add leftover stuffing in the pan.

Add stuffed Capsicums in the Kadhai, add 1/2 cup water and cover it. Let it cook for 10 minutes. After 10 Minutes remove the lid and turn the capsicums. Let it cook for another 10 minutes.
If you feel the capsicum is dry you can add water as per your need.

 Turn off the heat, add fresh coriander. Serve with Roti/Chapati or Rice.

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Katachi Amti is a spicy curry made using leftover water from boiled Chana dal used for making Puran Poli. You can separately boil Chana dal if you are just making Katachi Amti.


Ingredients For Dal :

1/2 Cup Chana Dal
3 Cup water

 Ingredients For Amti/Curry Masala Paste :  

4 tablespoons dry shredded Coconut
1 tablespoon shredded Ginger
1 tablespoon shredded Garlic
1/4 Cup fresh Coriander

Ingredients For Tadka :

3 tablespoons Oil
1 tablespoon Jeera/Cumin seeds
1 tablespoon Mustard seeds
2 Bay Leaves
6 - 8 Curry Leaves
3 tablespoons Kolhapuri Tikhat Masala
(You can use 1 and half tablespoon Red Chilli Powder + 1 tablespoon Garam Masala as a substitute)
Salt to taste.


Method :

Boil the Chana Dal or  Cook Chana dal in pressure cooker.  After Dal is cooked, strain all water from dal and mash the leftover dal so you can use that in the curry.

Grind the Coconut, Ginger, Garlic and fresh Coriander together.
Now heat oil in a pan. Add Curry leaves, Bay leaves, Cumin seeds, Mustard seeds and saute it together.  Add masala paste and Kolhapuri tikhat masala,  saute that mixture for 3 - 4 Minutes.
Finally, add the smashed dal and water. Let it boil for 10 more minutes. Sprinkle some fresh Coriander.

Serve it with Puran Poli. It tastes best with Rice too.

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Puran Poli is a classical Maharashtrian dish.  Look wise, this traditional sweet is similar to roti, but the preparation is entirely different.  Puran Poli is  made during the festival such as Gudi Padwa (Maharashtrian New Year),  Holi, Gouri-Ganpati festival in Maharashtra.

The stuffing is known as Puran and outer cover is known as Poli.
The Puran is made by Sweet mixture of Chickpea lentils and Jaggery. The outer cover is made of wheat flour.


Ingredients :

For Poli :

 3 Cups wheat flour
 Water as per need
 1/4 Teaspoon Salt

For Puran :

2 Cups Chana Dal
2 Cups Jaggery
1 Tablespoon Cardamom Powder


Method For Poli : 

In a bowl, add 3 cups wheat flour. Add 1/4 Teaspoon Salt, mix well.  Add water as per your need and knead into soft dough.
Cover the dough and keep it aside for 1 hour.

Method For Puran :

Wash and boil Chana dal in enough water. Cook it till Chana dal becomes soft.
Once Chana Dal is cooked completely,  strain the extra water and keep it aside. (This strain water will be used for spicy curry called Katachi Aamti)
Add boiled chana dal in a pan. Put that pan on medium heat.
Add 2 Cups Jaggery , mix well and cook till mixture becomes thick.
Add Cardamom Powder  and mix well. Turn off the heat, Let the mixture cool down.

Grind the mixture or you can use Puran Strainer/ Puran Yantra to make Puran. (Take the mixture in Puran Strainer and press by hand or spoon)

Method For Puran Poli :

Make a small ball of dough and roll it into a small round shape Poli/ Puri.  Now take a small ball from Puran, and put the ball of Puran over the rolled Poli/ Puri.
Seal the edges.
Dust the dry wheat flour over sealed Puran and again roll it into a Poli.

Heat the pan and roast the Puran Poli well from both sides.
Apply ghee (Clarified Butter) to Puran Poli.
Puran Poli is Ready.
Serve it hot with Gulavani (Boiled Jaggery water), Ghee, and Milk.

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Sabudana Khichadi is an Indian dish made from Soaked Sabudana (Sago).  Sabudana Khichadi is a dish specially prepared during the fast(vrat/upwas) in Maharashtra.

Ingredients :

2 Cups Sabudana
1/2 Cup Peanut
4 - 5 Chopped Green Chillies
1 Medium boiled Potato

3 tablespoon oil
Salt to taste

Method :

Wash Sabudana and soak in half cup water for three to four hours.
Roast 1/2 Cup Peanuts and grind coarsely.
Heat oil in a pan. Once oil is hot, add chopped green chillies and saute it.
Add soaked Sabudana and Peanut crush together. Mix Well.
Add Boiled Potato.
Add salt as per your taste.
Saute this mixture for 8 to 10 minutes.
Sabudana Khichadi is ready.

Serve it hot.

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Kande pohe is a very popular breakfast dish in Maharashtra.  Pohe is made from flattened rice. It is served with tea and probably the most likely dish that Maharashtrians will offer to their guests.

Ingredients :

2 Cups Pohe (Flattened Rice)
1/4 Cup Raw Peanuts
3 Green Chillies
8 - 10 Curry Leaves

3 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Teaspoon Mustard seeds
1/4 Teaspoon Turmeric Powder
1 Medium Chopped Onion
Salt to taste
1/4 Teaspoon Sugar (optional)

Fresh Coriander
1 Lemon


Method :

Wash Pohe couple of times in cold water.
Drain out all water and let it rest for 10 minutes.
Heat 3 tablespoon oil in a pan.
Once oil is hot add 1 teaspoon cumin seeds and mustard seeds. Let them splutter.
Add curry leaves and peanuts and fry them for 2 - 3 minutes.

Add onion and saute all together for another 2 minutes.
Add 1/4 teaspoon turmeric powder.
Now add soaked Pohe. Add salt as per your taste.
Add 1/4 teaspoon sugar and saute the mixture for another 2 - 3 minutes.

Finally sprinkle chopped coriander.  Serve Pohe with a wedge of lemon and a cup of a cardamom-ginger tea.

 

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Mirchi Kharda is very common and popular spicy side dish in Maharashtra.
This Mirchi Kharda goes very well with bhakri.  (Jawar roti or Rice roti)

Ingredients :

20/25 Green Chillies
10 Cloves of Garlic
1/2 cup of Raw Peanuts
1/2 cup Fresh Coriander
2 tsp oil
salt to taste

Method :

Heat 2 tsp oil in a pan.  Once pan is hot add Green Chillies and saute Green Chillies continuously for 3 to 4 minutes till it becomes slightly brown. Now add Garlic,  Raw Peanuts and coriander leaves in the pan, again saute that mixture 2 to 3 minutes.
Turn off the gas and add salt as per your taste. Wait for 5 minutes. Let the mixture cool down. Grind this mixture coarsely.

Zanzanit (Spicy) Mirchi Kharda is ready. 

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