Kolhapuri Misal

Misal is a popular spicy dish from Maharashtra, a western state in India. It is popular Mumbai street food. Misal means mixture. Misal is prepared with sprouted moth beans, over which a flavorful watery gravy called Rasa is poured, topped with farsan (fried lentil snacks), it is served with toasted pav(roll). 

Ingredients:

2 Cups sprouted moth beans or mung beans

5 cups water

2 tablespoons peanut oil

3-4 green chili, slit

2 teaspoon ginger-garlic paste

For Paste:

3 shallots

4 cloves garlic

1 teaspoon peanut oil

For Dry Masala:

To dry roast:

1 Tablespoon coriander

1 teaspoon cumin

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon mustard seeds

1/2 teaspoon carom(ajwain) seeds

6-7 dried red chili

To roast in 1 teaspoon oil:

1 bay leaf

2 cardamom

1 black cardamom(badi elaichi)

1/2 inch cinnamon stick

1 star anise

1 mace (javitri)

1 pinch nutmeg

2-3 black stone flower (Dagad Phool)

1/4 teaspoon kasoori methi

5 slices dry coconut

1/2 teaspoon turmeric

2 teaspoons Kashmiri chili powder

1 teaspoon asafoetida

For Batata:

1 Tablespoon peanut oil

3-4 green chili

3 cloves garlic

1 teaspoon salt

1/4 teaspoon turmeric

2 medium potatoes, boiled, peeled, and coarsely mashed

Method:

1. Rinse sprout. Place in a pan with 5 cups of water. Cover and  cook on medium heat. Add 2 teaspoon salt when it is half cooked. Cook until soft. Drain and reserve the water. Keep aside.

                                                        

                                                          

2. While the sprout is cooking; dry roast coriander, cumin, mustard, carom, poppy seeds, sesame seeds, red chili. Allow to cool.

                                                           

3. Heat 1 teaspoon peanut oil in a pan, roast dry coconut, bay leaf, cardamom, black cardamom, black peppercorn, star anise, clove, cinnamon, mace, black stone flower, kasoori methi and nutmeg. Allow to cool. 

                                                           

4. Powder them all together with turmeric, asafoetida and Kashmiri chili powder. Set aside.

                                          

                                                                   

5. Broil shallots and garlic until roasted. Allow to cool. Add 1 teaspoon oil and blend to make a paste or use mortar pestle. Set aside. 

                                        

6. In a saucepan, heat 1 Tablespoon oil on medium heat. Add 2-3 slit green chili. Add ginger-garlic paste, onion garlic paste and 2 tablespoons of the misal masala. Stir constantly for 2 minutes. Add 1/2 teaspoon turmeric powder. check for spice and add more misal masala if required.

                                          

                                                                 

7. Stir in the reserved sprout water. Add salt as required. Simmer on medium low heat for 30 minutes. You will see the oil separate from masala. Add more water if required. The ras should be thin. Add  a little Kolhapuri jaggery (brown sugar)

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8. While the gravy is simmering, place 3-4 green chili, 3 cloves of garlic and a teaspoon of salt in a mortar. Make a paste using the pestle.

9. Heat 2 teaspoons oil in a pan. Add 4-5 curry leaves, chili garlic paste, and 1/4 teaspoon turmeric. Sauté for a couple minutes. 

                                      

10. Add boiled potatoes and toss them together. Check for salt and add if required. Remove from stove and set aside.

                                                             

11. Toast buttered pav to serve.

                                                             

To serve: 

1. Place a tablespoon potato bhaji in a bowl.

                                                               

2. Spoon sprouted beans over the batata.

                                                               

3. Sprinkle farsan over the sprout.

                                        

4. Pour prepared ras over the misal. Enjoy with toasted pav and yogurt.

                                       

                                          

Kung Pao Tofu with Vegetables

Kung Pao Tofu  is a vegetarian version of the popular Chinese dish from the Sichuan province of China. Crispy tofu and vegetables drenched in a sweet and spicy sticky stir fry sauce is delicious served over rice or tossed with stir fry noodles.

Ingredients:

1 block of extra firm tofu, pressed, torn into chunks

2 Tablespoons corn starch

2 Tablespoons oil

salt and pepper to taste

1/2 red bell pepper, diced

3-4 mushrooms, diced

1/2 cup broccoli florets

2 stalks spring onion, sliced

sesame seeds for garnish

Kung Pao Sauce:

1/2 cup soy sauce

1/4 cup water

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 Tablespoons brown sugar

4-5 Sichuan peppercorns 

2 cloves garlic, minced

1 inch ginger, minced

3-4 dried red chili(optional)

2 Tablespoons corn starch mixed with 2 Tablespoons cold water for slurry

Method:

1. Coat the tofu chunks with corn starch, oil and season with salt and pepper. Bake in air fryer at 350 for 15 minutes, until crispy and golden. Set aside.

                                      

2. Meanwhile, mix together the ingredients for the sauce, except the corn starch slurry.

                                                            

3. Heat wok on high and add 1 Tablespoon oil. Stir fry the diced vegetables and red chili if using quickly for about 4 minutes. Remove from wok and set aside. 

                                                             

4. In the same wok, add the prepared sauce and cook on low heat for about 8 minutes. Stir in the slurry and turn the stove off. You will have a thick stir fry Kung Pao sauce.

                                     

5. Now, add the stir fried vegetables and tofu. Toss to combine. 

                                     

6. Garnish with sliced spring onion, sesame seeds and crushed roasted peanuts. Serve over rice or stir fried noodles.

                                              

Notes:

Not everyone likes Sichuan peppercorn. They are tiny peppercorns that will numb your tongue when bitten on. This would take the edge of the spicy dishes from Sichuan province. I like the taste, but my husband doesn't like them. 

You can use Siracha sauce instead of the Sichuan peppercorn and avoid dried red chili. 

Tofu and Mushroom Lettuce Wraps

 Crunchy lettuce filled with crumbled tofu and mushroom, topped with a spicy and sweet peanut sauce is a great source of protein.

Ingredients:

For Filling:

1 lb. extra firm tofu, patted dry and crumbled

1/2 lb. fresh mushrooms ( I used baby Bella), cleaned and diced

2-3 Tablespoons neutral oil

1 cup diced onion, (1 small)

4 cloves garlic, minced

1 Tablespoon minced ginger

1/2 cup peeled and diced carrot (1 small)

1/2 cup diced bell pepper

Seasoning:

1 Tablespoon soy sauce

1 Tablespoon dark mushroom soy sauce, optional

1- 2 Tablespoon sugar, adjust to taste

1/2 teaspoon chilli sauce, optional

black pepper, to taste

Peanut Sauce:

2 Tablespoons peanut butter

3-4 Tablespoons warm water, adjust to desired consistency

1 Tablespoon chili sauce, adjust to taste

1 Tablespoon soy sauce

juice from 1/2 lime

Drizzle of sesame oil

2 Tablespoons maple syrup or honey

1 head ice lettuce

Method:

1.Heat a large skillet over medium heat and add oil. Once hot, add crumbled tofu. Cook tofu until golden brown, moving the skillet every minute. Remove tofu from the skillet once it is nice and firm.

2. In the same skillet add 1 tablespoon oil and sauté onion until translucent, about 3 minutes. Add garlic and ginger, and sauté for 30 seconds. Add carrots, pepper, and mushroom. Cook till tender. 

3. Now add cooked tofu back to the skillet. Season the mixture with soy sauce, dark mushroom soy sauce, sugar, chili sauce and black pepper. Mix well and cook for 2-3 minutes. Turn the heat off. Transfer to a bowl and allow to cool.

Peanut Sauce:

1. Take peanut butter in a small bowl. If  it is dry, add warm water and stir until smooth. Add the remaining ingredients for the sauce and stir well.

Build your Lettuce Wrap:

1. Separate the lettuce leaves and wash in cold water and dry the leaves.

2. Spoon the filling into the lettuce leaf. Top with peanut sauce. Fold the leaf over the filling and enjoy.

Notes:

1. I used 1 teaspoon of Gochujang in the peanut sauce for spice.

2. I used 2 teaspoons of spicy chili crisp for extra bite.

Hampi Chutney

 I had this tasty peanut chutney in a local restaurant on our way to Chikkamagaluru from Bangalore. My peanut chutney has only roasted peanuts, red chili,, mustard and urad dal. This chutney is served with dosa and idly.

Ingredients:

1 cup peanuts

5 pearl onions

5 green chili

4 garlic pods

1/2 inch garlic, peeled

1 teaspoon cumin

handful fresh mint

1 Tablespoon fresh coconut

handful cilantro

grape size tamarind

1 teaspoon sesame oil for tempering

1 teaspoon mustard

3-4 curry leaves

                                                         

Method:

1. Heat 2 teaspoons oil in a pan on medium heat. Roast the peanuts for 5 minutes. Then add pearl onion, garlic, ginger, green chili and sauté for couple minutes. Then add cumin seeds, tamarind and mint. Sauté for couple minutes. Turn the stove off. Add coconut. Allow to cool completely.

                                   

2. Transfer everything to a blender. Add cilantro and salt as required. Grind to a smooth thick chutney, adding water as required. Transfer to a bowl.

3. Temper mustard and curry leaves in 1 teaspoon oil and pour it over the chutney. Serve with dosa or idly.

                                                  

Plum Cake

 The best plum cake or fruit cake I've eaten was in India, that my mom's student would bring for Christmas. Several years ago I got the perfect recipe for the plum cake that I used to make every year for Christmas. Delicate cake filled with dried fruit soaked in wine. I lost the recipe a couple years ago and have been searching for that perfect recipe. Last Christmas my school mate who was here for vacation brought me a plum cake made by her sister-in-law. It reminded me of the cake I used to make. I was so happy to finally get the perfect recipe once again. I soaked the fruit in rum and wine for 6 months and made the cake couple weeks back to bring for my sister.

Ingredients:

3 Cups dried fruit (black raisins, golden raisins, chopped dates, candied pineapple, candied cherry, tuti fruity, chopped cashew nuts, chopped almonds)

1 1/2 cups wine 

2 cups all purpose flour plus 2 Tablespoons

1 cup sugar

1cup butter at room temperature

4 eggs at room temperature

1 teaspoon baking soda

1 1/4 teaspoon baking powder

1/2 cup sugar for caramelizing

3/4 cup hot water

3 Tablespoon orange zest ( from 3-4 oranges)

2 teaspoon vanilla

1 teaspoon all spice

                                                          

Method:

Soak fruits and nuts in wine for 1 month. Stir or toss every week.

                                 

                                                        

1. Preheat oven to 350 F. Grease two 9" round pans, and line with parchment.

2. Drain wine from fruit. Save the drained wine.

3. Now to caramelize sugar; in a saucepan place 1/2 cup sugar. Add hot water and mix to dissolve.

                                                             

4. Bring it to a boil. Do not touch the solution. It will start to caramelize in a few minutes (15). 

                                                             

5. Remove from stove when the color changes to dark amber. Add 1/2 teaspoon water little by little. Allow to cool.

                                                            

6. Separate the eggs. In a medium mixing bowl beat egg whites until stiff peaks are formed.

                                       

7. Sift flour, baking soda, and baking powder in a large bowl. Set aside.

8. In a large bowl, cream egg yolk and sugar with a spatula.

                                        

9. Add 1 cup room temperature softened butter to the yolk mixture and beat until creamy for 4 minutes. Add orange zest and vanilla. Beat until creamy, 1 minute.

10. Add all spice. Add flour in increment and beat on low speed, scraping as needed.

                                                             

11. Add caramelized sugar and mix gently.

                                         

12. Gently fold the egg white in two installments. Fold until fully incorporated.

                                                                

13. Add 2 Tablespoons of flour to the drained fruit and mix gently.

                                                                

14. Fold fruit gently into the cake batter. Stir in 2 Tablespoons of the wine reserve. The batter should be thick.

                                        

                                                               

15. Divide the batter among the 2 prepared pans. Level the pans with a spatula, and tap the pans on the counter to remove any air bubbles. Bake in preheated oven for 40-45 minutes, until a tooth pick inserted comes out clean.

                                        

16. Cool cakes in pans for 15 minutes. Invert onto cooling racks and allow to cool completely. Wrap tightly and store in a container. This cake freezes well.

                                        

                                           

Notes:

1. You can soak the fruit anywhere from 1 week to 12 months. The longer they are soaked the better.

2. I have used wine and rum for soaking.

3. Take care not to over mix batter.