Friday, May 30, 2008

Zanzaneet Misal

The term zanzaneet means spicy hot. The kind that brings tears to your eyes, sniffling nose, but you still want to eat more! Back home, we used to frequent a place called Munmun Misal. It was a really small setup, you could call it a shop. It was partioned into two sections. The outer section had school benches (yep really) in two rows and the smaller partition was the kitchen space.

There would invariably be a queue and you had to patiently await your turn outside as the elderly matron asked you for the number of people and made the required space available. Once your turn came, you sat on the benches and waited to be served. The waiters would place a empty saucer and a side dish with pav and lemon. He would then ask you whether you wanted your misal light, medium, or really hot. Even though my spice tolerance is not so bad, i could never try beyond light whereas H would have the really hot one.

The waiters would keep pouring the spicy rassa ot tarri as per your taste. A simple, satisfying and extremely light on the pocket meal. A few days earlier we were craving for misal and i had no clue how to make it as i had never tried doing it. We decided to do a trial run based on what we knew and lo we had a really tasty misal. We thoroughly enjoyed it and it has been a regular since then.

What you need:

  • 1 cup soaked, sprouted and cooked moth (matki) beans or u can use fresh peas as well
  • 2 onions chopped coarsely
  • minced garlic
  • dessicated coconut
  • garam masala
  • mustard seeds
  • cumin
  • red chilli powder
  • oil

For garnishing:

  • finely chopped onion
  • finely chopped coriander
  • lemon wedges
  • farsan (chivda, gathiya, sev etc)

How to prepare:

  1. Heat 1 tsp oil in a karahi
  2. Add minced garlic, onion, dessicated coconut, and garam masala
  3. Roast on medium till the aroma is released and grind with a little water
  4. Heat 1 tsp oil, add mustard seeds and when they splutter add jeera
  5. Add red chilli powder and mix
  6. Pour the ground masala, add the required quantity of water. The gravy should be of medium consistency
  7. Add the moth or peas, cover, and let cook on slow flame

To Serve:

  • Take a bowl and first put the chivda, then the gathiya, sev etc.
  • Pour a big ladle of the gravy on top
  • Garnish with onion, coriander, and lemon
  • Serve with pav or bread on the side

Mango Lassi

I love mangoes! Well, who doesn't? So, i have been craving for our mango fix ever since mom told me they were enjoying the mango season back in India and feeling J.

The majestic mango is really the king of fruits and there is no competition to the Alphonso or Haapus mango. The rich golden colour and the heavenly aroma is so intoxicating. So, i decided to do something about it and discovered mango pulp after a long time!! and made mango lassi.

What you need:

Use the required quantities of all ingredients as per taste

  • Mango Pulp (I used Deep Foods Kesar Mango Pulp)
  • Low fat yogurt
  • Milk
  • Sugar
  • Water to dilute if required

How to prepare:

  1. Just blend all the ingredients in the mixer/blender
  2. Top with ice if required

Yep, i love it because it is so easy to make. Gets ready in a jiffy and tastes yummylicious :)