MISAL PAV - SNC CHALLENGE - 3

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.

ABOUT SNC 

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 divya.pramil@gmail.com. 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 
                                                                                 Journey

2. Pallavi - Cook Eat Burp         2. Yashodha        - Yashodha's Kitchen

3. Meena - Random Ramblings 3. Sherin             - Kuk's Kitchen

SNC - WINNERS

 

OCT  2012 - NORTH TEAM

NOV 2012 - SOUTH TEAM

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!!!!

MISAL PAV - SNC NO : 3

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

 

About 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.

Ingredients

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)

 

 

  Method

• 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