My Maharashtrian, Saraswat Brahmin, सुगरण mother-in-law made us a proper Zanzanit Kolhapuri Misal - the kinds where every element comes together to play its role! The spicy kat (tarri/rassa), which seems the easiest to make, takes the longest time to truly cook! That crisp and crunch of the farsan contrasting a super-soft bun (this is a true game-changer!) Everyone has their own ways of eating a Misal Pav - some break the pav into small pieces, add it to the tarri alongwith everything else and eat it with a spoon while some take everything except the pav, add it to the tarri and eat it like how they'd eat Pav Bhaji. I make a dry mix of the sprouts, onion, tomato, dhaniya and the farsan; dip the pav into the tarri and make a morsel with this dry mix, squeeze some lemon on it and eat it. That ways, the farsan doesn't become a pointless floating device in the tarri and the pav doesn't seem too dry either! 😁 People around me, sometimes, take time off to see me eat with this shiddat and I love explaining them my science behind it! Win-win hai! 😁 We had a mad dryfruit sheero after this and boy did I feel tranquilized! Hope you all have a fabulous weekend.

HomeCooked, Misal, Spicy, Indian, FoodaholicsInAhmedabad, Foodaholics, Ahmedabad, FoodInAhmedabad, AhmedabadFood, LiveToEat, Foodhunt, Foodfinds, Foodblogger, Food, FoodLover, Foodstagram, Instafoodie, Foodnetwork, Foodfeed, Foodtalkindia, AhmedabadFoodie, Ahmedabad_Instagram, India

Foodaholics in Ahmedabad,  HomeCooked, Misal, Spicy, Indian, FoodaholicsInAhmedabad, Foodaholics, Ahmedabad, FoodInAhmedabad, AhmedabadFood, LiveToEat, Foodhunt, Foodfinds, Foodblogger, Food, FoodLover, Foodstagram, Instafoodie, Foodnetwork, Foodfeed, Foodtalkindia, AhmedabadFoodie, Ahmedabad_Instagram, India

My Maharashtrian, Saraswat Brahmin, सुगरण mother-in-law made us a proper Zanzanit Kolhapuri Misal - the kinds where every element comes together to play its role! The spicy kat (tarri/rassa), which seems the easiest to make, takes the longest time to truly cook! That crisp and crunch of the farsan contrasting a super-soft bun (this is a true game-changer!)
Everyone has their own ways of eating a Misal Pav - some break the pav into small pieces, add it to the tarri alongwith everything else and eat it with a spoon while some take everything except the pav, add it to the tarri and eat it like how they'd eat Pav Bhaji.
I make a dry mix of the sprouts, onion, tomato, dhaniya and the farsan; dip the pav into the tarri and make a morsel with this dry mix, squeeze some lemon on it and eat it. That ways, the farsan doesn't become a pointless floating device in the tarri and the pav doesn't seem too dry either! 😁
People around me, sometimes, take time off to see me eat with this shiddat and I love explaining them my science behind it! Win-win hai! 😁

We had a mad dryfruit sheero after this and boy did I feel tranquilized! Hope you all have a fabulous weekend.

#HomeCooked #Misal #Spicy #Indian #FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #India

My Maharashtrian, Saraswat Brahmin, सुगरण mother-in-law made us a proper Zanzanit Kolhapuri Misal - the kinds where every element comes together to play its role! The spicy kat (tarri/rassa), which seems the easiest to make, takes the longest time to truly cook! That crisp and crunch of the farsan contrasting a super-soft bun (this is a true game-changer!) Everyone has their own ways of eating a Misal Pav - some break the pav into small pieces, add it to the tarri alongwith everything else and eat it with a spoon while some take everything except the pav, add it to the tarri and eat it like how they'd eat Pav Bhaji. I make a dry mix of the sprouts, onion, tomato, dhaniya and the farsan; dip the pav into the tarri and make a morsel with this dry mix, squeeze some lemon on it and eat it. That ways, the farsan doesn't become a pointless floating device in the tarri and the pav doesn't seem too dry either! 😁 People around me, sometimes, take time off to see me eat with this shiddat and I love explaining them my science behind it! Win-win hai! 😁 We had a mad dryfruit sheero after this and boy did I feel tranquilized! Hope you all have a fabulous weekend. #HomeCooked #Misal #Spicy #Indian #FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #India

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