Saturday, December 8, 2012


December month challenge is MISAL PAV and MEDHU VADA. We south team have to make Misal pav.

I am going to repeat the same story. Please don not think that I am boring you all. Just for spreading SNC to the blogosphere, I am repeating the same. It will be helpful to improve our SNC members.


SNC (South vs North Challenge) is a challenge between north indian and south indian teams which is hosted by Divya Pramil (baby boss) from Youtoocancook 

Click on the logo to get details about this challenge

  • Motive of the SNC is to learn different regional food recipes from our co-bloggers. 
  • Every month one member from north team challenges the south team and one member from south team challenges the north team.
  • We have sufficient time to finish the challenge. Every month 1st, they post the challenges and we have time to finish it off until the end of the same month.
  • Divya pamil allotted some points for the recipe posts. According to that, the winning team will be announced by her around second week of every month.
  • If you would like to participate in this event, please contact She will help you definitely.

About the challenge of every month




SNC Challengers 


              North Indian                            South Indian

1. Shruthi - Shruti Rasoi            1. Divya Prakash - Divya's Culinary 
2. Pallavi - Cook Eat Burp         2. Yashodha        - Yashodha's Kitchen
3. Meena - Random Ramblings 3. Sherin             - Kuk's Kitchen





SNC - Queen of the month


October 2012 - Shruthi Dhingra from Shruthi rasoi

November 2012 - Meenu aunty from Random ramblings

North team always rocks.... Good luck forever friends!!!!


I am a part of south team. This month our friend Sherin from Kuk's Kitchen represent from south team is challenged north team friends with Medu vadai and our friend Meenu aunty from Random ramblings challenged our south team with Misal Pav






Misal pav is a spicy curry made of sprouts or peas and chilli powder gravy with Indian bread. The spicy curry is topped with farsan or hot sev mix, onions, cilantro and lemon. It is very famous and originated from Maharashtra, India.


To grind Masala


Onions - 1 cup chopped
Tomatoes - 
Ginger - 1/3 inches
Garlic  - 3 pods
Green chilly - 1
Shredded coconut - 2 or 3 tbsp
Oil - 2 tsp

For Misal

Above grounded paste
Frozen or dry Green / white peas - 1/2 cup
Cumin seeds - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1tsp (or 1 1/2 tsp)
Dry mango powder - 1/4 tsp
Turmeric powder - 1/3 tsp
Water  - 1/2 to 1 cup (according to the consistency required)
Oil - 2 tbsp


For Pav buns/ bread 


Bread / Pav buns - as needed
Butter/ oil - to toast pav buns

To serve Misal Pav


Onions - 1/4 cup chopped 
Cilantro - few for garnishing (optional)
Farsan/ hot sev mix - as needed
Lime slice - for garnishing (optional)




  • If it is frozen peas, we can use as it is. I used frozen peas. If we use dry peas, soak it overnight. Wash it next day and fill it with fresh water. Pressure cook them for 1 or 2 whistles. The cooked peas should be soft but not mashy. Keep it aside and it will be use at the end stage of the spicy misal.

    For Grounded Masala

    Heat oil in a pan, salute onions for 2 minutes or until it becomes slightly transulent

    Add ginger, garlic & green chilly, salute for a minute.

    Add chopped tomatoes and salute until it becomes slightly soft.

    Add coconut to it and salute for a minute or less. Remove it from the flame and allow it to cool.

    Grind all together into a fine paste. Use enough water to make them into paste.

    For Misal 

    Heat oil in a pan, add cumin seeds.

    Once it splutters, add all the powder ingredients and fry for few seconds.

    Before the powder ingredients gets burn, add the ground paste to the curry and salute it for 1 or 2 minutes

    Add little water and allow it to boil.

    Finally add green/ white peas to it and again allow them to boil for 5 minutes or until the gravy should get correct consistency and the raw smell goes from the gravy.

    Spicy misal is ready now. Use as much as spicy you can.

    Toast Pav buns

    Pav buns have 2 parts. Top part and bottom part. Separate both the parts fully or partially.

    Heat pan, apply oil or butter on the pan, place the inner side of the both parts of the pav buns and toast well.

    Remove it on the plate.

    To Garnish



    Add onion, farsan, lime juice and cilantro on the spicy misal.

    To serve

    Add enough misal on the bottom part of the pav bun.

    Garnish with onions, farsan (up to your taste), cilantro and lime juice drops.

    Close the misal with top part of the pav bun.

    Serve Misal pav with butter milk to reduce the spicy. But I din't serve with butter milk, all having severe cold :(

    NOTE :

    Please add farsan when you serve, else it will be soggy and spoil misal taste.

    I and my husband love this misal pav very much. Our dinner on monday was MISAL PAV. It was awesome and very big thanks to Meenu aunty from Random ramblings for introducing this wonderful delicious recipe.

    I'm linking this to Random ramblings for SNC - 3 - DEC 2012

    I'm linking this to Innovative recipes 2013 by Ramya from Lemon kurry

    I'm linking up this recipe to the event '60 days to christmas' hosted by my friends Divya pramil youtoocancookindianrecipes and Priya cook like priya 



  1. Very nice Yashodha.. Looks yum!! You have done a great job!!

  2. Well done Yasodha, neat stepwise clicks loved it...
    Today's Special - Chettinad Chicken Gravy

    1. looks so tempting.wonderful.all the also completed.

    2. looks so tempting.wonderful.all the also completed.

    3. Thanks dear!!! I think I had seen yours too. I'm not sure. will check it now!!!

  3. wow loved the misal pav very much dear.. well made n nice explanation... am waiting to make mine...

    1. Thank you very much dear for all your compliments!!! Waiting to see yours dear!!!

  4. Very inviting clicks Yasho, wonderful presentation. Droothworthy.

    1. Thanks Sano!!! Thank you very much!!!! Made me flying!!!

  5. Replies
    1. Thanks Sandhya!!! Really!!! I thought that I'm boring everyone!!

  6. Well done and well explained Yash :)He he hee baby boss again eh?? I loved the pictorial explanation of both the snc and recipe!! Awesome :) And thank you so much for posting the award on your blog dear :)
    Prawn Biryani / Eral Biryani - Using Pressure Cooker

    1. Thank you baby boss!!! Is it ??? Really!!! oh!!! I'm flying dear!! Thank you very much. I had spent whole day for this post dear.

      Hey.. its my pleasure & duty to post award dear!!! Last month I delayed. SO I thought of posting for this month soon!! :)

  7. Very well explained and awesome presentation dear..

  8. Very well explained and awesome presentation dear..

  9. Well explained and looks delicious too..

  10. Lovely Yoshoda.I am new to your group.Nice picture and they look yummy.I must try it too.

  11. Detailed explanation and beautifully presented.

  12. WOW Yashs .....This looks amazing !!!
    Great work :-)
    Shruti Rasoi
    ~Today's Recipe~
    Soya Malai Chaap

  13. Very well explain and tempting misal pav. Perfectly done.

  14. hi yasho, coming here late bt i gues u know why.. u hv made it look really beautiful and ur gravy has come out very nice, i think u didnt get the mixture there but its fine. lovely color it came out and glad u all liked the dish

    my work is done hehe fm so far away u all visited mumbai it seems
    well done

    1. Thanks aunty!!! Yep.. I came to Mumbai and had wonderful street food!!! Thanks once again to you aunty!!!

  15. Very neat presentation n looks delicious!!!


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