Cooking With Satyajeet

Misal is a unique Maharashtrian dish which allegedly originates from the Nashik region of Maharashtra but is loved all over. Broadly it is sprouts curry with additional toppings like Farsan which is best had with Paav Buns as a snack or brunch. Taste is very subjective and the taste of Misal varies all over Maharashtra. I am presenting my version of the so called Kolhapuri Misal. Its a long process so stay with me till the end. Ingredients: This recipe serves 4 persons and ingredients are listed accordingly. For the Kolhapuri masala: First we make the Masala that gives the authentic Kolhapuri taste. This masala has lot of ingredients so be careful with the proportions. I recommend investing a good kitchen scale to get the proportions perfect. Coriander Seeds (Sabut Dhaniya) - 10gms Dried Red Chilies (Degi Mirch)- 5-6 pieces Dried Coconut Pieces - 20gms Black Cardamom (Badi Elaichi)- 2 pieces Poppy Seeds (Khas Khas)-10gms Garlic - 10 pieces Cinnamon Sticks (Dalchini) - 1 inch stick M

This is the classic Indian Pickle which you would find in every Indian household and is loved by everyone. Making pickles is a delicate art and many do not attempt as a small mistake might spoil the whole pickle. I bring you my own tried and tested recipe which has been tweaked for maintaining simplicity of the process. This pickle turns red in color due to red chilies. If you want a green pickle recipe click here. This recipe makes 2kg of pickle. Ingredients and Proportions: (All proportions are in percentages & grams so you can scale up or down the quantity) For Pickle Masala: Fenugreek Seeds (Sabut Methi) - 1 Tbsp/kg of Pickle Coriander Seeds (Sabut Dhaniya) - 3/4 cup/kg of Pickle Red Chilies 3/4 cup/kg of Pickle Yellow Mustard Seeds (Pili Sarson) -3/4 cup/kg of Pickle Fennel Seeds (Saunf) -3/4 cup/kg of Pickle Salt 1 cup/kg of Pickle Turmeric - 3/4 cup/kg of Pickle Asafoetida (Hing) -1 Tbsp/kg of Pickle For Pickle: 1kg Raw Mango Pieces/Green Chilies/Lemons/Carrots 1kg Rice Br

Green Chili Pickle is one of those instant pickles that you can consume direct after making and taste even better after curing in the sun for a week. I bring you my own tried and tested recipe which has been tweaked for maintaining simplicity of the process. This recipe keep the chilies green color intact. If you want a recipe for red pickle then click here . This recipe makes 1kg of pickle. Ingredients and Proportions: (All proportions are in percentages & grams so you can scale up or down the quantity) For Pickle Masala: Fenugreek Seeds (Sabut Methi) - 150gm/kg of Chilies Coriander Seeds (Sabut Dhaniya) - 100gm/kg of Chilies Yellow Mustard Seeds (Pili Sarson) -100gm/kg Chilies Cumin Seeds - 100gm/kg of Chilies Fennel Seeds (Saunf) -100gm/kg of Chilies Salt 150gm/kg of Chilies Turmeric - 100gm/kg of Chilies Asafoetida (Hing) -10-20gms/kg of Chilies For Pickle: 1kg Green Chilies  1kg Mustard Oil 200ml Vinegar The Procedure: Pick out the bad, damaged chilies as one bad chili can sp

I am glad to bring my recipe of a multi-purpose Meat Masala, so lets get started. This masala can be used for dishes with meat, or any simple vegetarian dish like chole aur even Aloo ki Sabji to enhance the flavors.  Ingredients and Proportions: Meat Masala is a Ground Spices Mix is basically a variation of Garam Masala by adding more "Hot" spices to it fpr making Meat Curries tastier. As any other Masala/Spice Mix Powder this one also has basically three types of ingredients: Base Aromatic Spices Earthy Spices In Meat Masala, we are going to use Red Chilies, Coriander Seeds & Cumin Seeds as a base, Black Cardamon/Stone Flower, Mace &Bay leaves as earthy ingredients & Cardamom, Cinnamon, Star Anise, Black Pepper, Long Pepper, Fennel, Dried Ginger & Cloves as aromatic spices. The composition is as folows: Base Quantity Aromatic Spices Quantity Earthy Spices Quantity Coriander Seeds 1 Cup Green Cardamom