Serves 4. Ingredients 1 cup Mixed Sprouts 1 teaspoon cumin seeds ( jeera ) 1/4 teaspoon asafoetida ( hing ) 1/2 cup chopped onions 1 cup chopped tomatoes 3 to 4 tablespoons dry garlic chutney, 1/2 teaspoon turmeric powder ( haldi ) 2 tablespoons oil salt to taste For the garnish 2 tablespoons chopped coriander 3/4 cup chopped onions For serving 4 to 6 lemon wedges 8 laddi pavs (small squares of white bread ) Method 1.

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2. Add the onions and saut till they are translucent.

3. Add the tomatoes and saut for another 2 to 3 minutes.

4. Add the garlic chutney and cook till the oil separates.

5. Add the sprouts, turmeric, salt and 2 cups of water and mix well.

6. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

7. Top with the coriander and chopped onions.

8. Serve with lemon wedges and laddi pav.

Tips VARIATION : MISAL Top the usal with fried snacks like ganthia and sev and serve immediately (less)

Ingredients 3 cups tomatoes, chopped teaspoon cumin seeds ( jeera ) teaspoon asafoetida ( hing ) teaspoon chopped ginger teaspoon turmeric powder ( haldi ) 1 teaspoons coriander - cumin seeds (dhania- jeera ) powder 1 teaspoon sugar 1 cups thick sev 2 tablespoons oil salt to taste This is a privileged section on tarladalal.com.

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Serves 4. Ingredients 1/2 kg.

tomatoes, chopped 1/2 teaspoon cumin seeds ( jeera ) 1/2 teaspoon asafoetida ( hing ) 1/2 teaspoon chopped ginger 1/2 teaspoon turmeric powder ( haldi ) 1 1/2 teaspoons coriander - cumin seed powder (dhana- jeera ) 1 teaspoon sugar 1 1/2 cups sev 2 tablespoons oil salt to taste This is a privileged section on tarladalal.com.

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Serves 4. Ingredients 1 cup crushed vermicelli ( sevian ) 1/4 cup milk 1/2 cup sugar 2 to 3 strands saffron 1/4 teaspoon cardamom powder 3 tablespoons ghee For the garnish 2 tablespoons slivered pistachios This is a privileged section on tarladalal.

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Serves 4. For the garnish sev coriander leaves papdi (puris used in chaat), crushed Ingredients 2 cups mixed sprouts, boiled 1/4 cup sweet corn kernels, cooked 1 teaspoon Chaat Masala 1 recipe Sweet Chutney salt to taste Method 1.

Mix all the ingredients in a bowl. 2.

Garnish with sev, coriander leaves and crushed papdi (less)

Serves 4.` Ingredients 1 recipe puris 2/3 cup mixed sprouts 2/3 cup boiled potato, cubed 1 cup khajur imli ki chutney 3 cups fresh curds, whisked salt to taste For the garnish 1/2 cup sev or nylon sev 2 teaspoons chilli powder 2 teaspoons roasted cumin seed (jeera) powder 2 tablespoons chopped coriander This is a privileged section on tarladalal.

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Makes 12 pieces. For the katoris 1/2 cup plain flour ( maida ) 1/4 cup butter , softened 1/4 teaspoon salt For the filling 1 cup mixed sprouts (boiled) 1/2 teaspoon cumin seeds ( jeera ) a pinch asafoetida ( hing ) 2 teaspoons chilli powder 2 teaspoons coriander - cumin seed (dhania- jeera ) powder 1/4 teaspoon turmeric ( haldi ) powder 1 teaspoon amchur (dry mango powder) 1 teaspoon chole masala (chana masala) 2 tablespoons oil salt to taste For serving beaten curds khajur imli ki chutney green chutney sev or nylon sev chaat masala This is a privileged section on tarladalal.

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Serves 6. For the ragda filling 1 cup dried yellow peas ( white vatana ) 2 boiled potatoes , cut into small pieces 1/4 teaspoon turmeric powder ( haldi ) 1/2 teaspoon chilli powder 2 teaspoons green chilli - ginger paste 1/2 teaspoon garam masala 2 teaspoons jaggery ( gur ), grated 1 tablespoon tamarind ( imli ), soaked salt to taste For the tempering (for the ragda) 1/4 teaspoon mustard seeds ( rai ) 6 curry leaves a pinch asafoetida ( hing ) 2 tablespoons oil For the patties 1 kg.

potatoes 2 tablespoons cornflour salt to taste (for the patties) 1 cup chopped mint leaves 1/4 cup chopped coriander 12 mm. (1/2") piece ginger juice of 1/2 lemon 1 teaspoon sugar salt to taste Other ingredients oil for deep frying To serve 1 recipe green chutney 1/2 recipe fresh garlic chutney 1/2 recipe khajur imli ki chutney 1 cup sev or nylon sev 1 cup onions , chopped This is a privileged section on tarladalal.

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Serves 6 to 8. Ingredients 1 teacup boiled green peas 1 teacup boiled Kabuli chana (chick peas ) 1 teacup boiled white peas (dried) 1/2 teacup moong sprouts, parboiled 3 potatoes , boiled, sliced and fried salt to taste oil for cooking For the topping 1/2 teacup chopped tomatoes chilli oil sweet chutney green chutney raw mango slices sev chopped coriander puris This is a privileged section on tarladalal.

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