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Kolhapuri Misalpav

Kolhapuri Misal
Ingredients:
1 cup Matki (Moth beans)
1 medium potatoOil
1 Medium Onion
1 Tomato
For Tempering: with ½ tsp Mustard Seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder
1 tbsp Garam Masala
2 cups Farsan
1 cup Chiwda
½ cup chopped Cilantro
1 Lemon
8-10 Bread Slices
For Making Curry
3-4 Garlic Cloves
1 inch ginger
2-3 black pepper
1 stick Cinnamon
2-3 cloves1 bay leaf
1 tbsp Cumin powder
1 tbsp Coriander Powder
½ cup fresh grated coconut
1 medium onion
2 small tomatoes
4-5 tsp red chili powder
4-5 tbsp oil for tempering
1 tsp Turmeric Powder
½ tsp Asafoetida Powder
2-3 Kokum or 1½ tsp tamarind pulpSalt to taste

Method:
1) Soak matki in the water for at least 10 to 12 hours.
2) Drain all the water from matki. Remove hard matki beans, if any. Put cleaned matki in a cotton cloth, tie the cloth tightly and let the matki sprout. It will take around 8 hours to sprout.
3) Pressure cook sprouted matki and wait till two whistles.
For making Kat, grind3-4 Garlic Cloves1 inch ginger2-3 black pepper1 stick Cinnamon2-3 cloves1 bay leaf1 tbsp Cumin powder1 tbsp Coriander Powder together to fine powder.
4) Method to make Paste for Kat: Cut 1 onion and 2 tomatoes in ½ inch cubes.
In a wok, heat 4-5 tbsp oil. Put the grinded masala in it and sauté for couple of minutes.
You will sense nice aroma of spices.
Then add onion and tomato cubes. Sauté for 2-3 minutes.
Then add fresh grated coconut and sauté.
Once the onion is done and the mixture starts leaving oil, turn off the heat and let the mixture cool down.
Once the mixture is become cold, add 1 cup water and grind it to fine paste on grinder.
5) Matki Usal: In a saucepan, heat 2-3 tbsp oil. Temper with ½ tsp Mustard Seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder. Then add cooked Matki beans. Add little water and 1 tbsp Garam Masala. On low flame let it boil for few minutes.
6) In other small saucepan heat ½ cup of oil. Peel 1 medium potato. Cut it into small cubes. And deep fry potato cubes till the color changes. Put these chips in Matki Usal.
7) Kat:for making Kat (Curry), use 6 tbsp Oil, which has remained after deep frying potato cubes. In a saucepan heat 6 tbsp oil. Add 1 tsp Turmeric Powder, ½ tsp Asafoetida Powder, 4-5 tsp Red Chili Powder. Then add paste we prepared for Kat. Add salt and Kokum. Add enough water. Bring it to boil for a minute.
8) Once Usal and Kat is ready, finely chop Onion and tomato.
9) In a soup bowl Add big spoonful Matki Usal. Pour 1 big spoon Kat on Matki usal. Add 2 tbsp Chiwada, 2 tbsp Farsan, 2 tbsp chopped Onion, 2 tbsp Chopped Tomato, 1 tsp Lemon Juice and chopped cilantro.Serve hot with slice bread.

Kolhapuri chiken curry

1 kg: Chicken
2/3 cup: Yoghurt
2 tsp: Grated coconut
1 Large: Tomato(chopped)
1 tsp: Garlic paste
1 tsp: Coriander leaves
2 tsp: Red chilli
1 tsp: Turmeric powder
1 tsp: Lime juice
2 tsp: Corn or peanut oil
1-2: Bay leaf
2 pieces: Cinnamon
6 pieces: Cloves
½ tsp: Crushed black pepper 2 medium onions
2 tsp: Oil
Salt to taste
Method
Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot with rice.