How to make Ussal-SK Khazana -
The most popular and wholesome snack available in almost all the roadside eateries along the highways of Maharashtra
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried white peas (सूखे सफेद मटर / वटाना), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Ussal-SK Khazana checkout Ragda Pattice, Jain Ragda Pattice, Masala Puri-SK Khazana, Diet Chaat - SK Khazana . You can also find more Snacks and Starters recipes like Batata Bhajiya - SK Khazana Bhakarwadi Cones Bombil Fry Tomato Roll
Ussal-SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 7-8 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ussal-SK Khazana Recipe
Dried white peas soaked overnight and pressure cookerd 1 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Curry leaves 12-16
Green chillies finely chopped 1-2
Garlic chopped 1 tablespoon
Ginger chopped 1 1/2 teaspoons
Medium onions finely chopped 2
Medium tomato finely chopped 1
Salt to taste
Turmeric powder 1/4 teaspoon
Goda masala 1 1/2 teaspoons
Fresh coconut scraped 1/2 cup
Jaggery grated 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon + for garnish
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds, curry leaves, green chillies, garlic and ginger, mix and sauté till fragrant.
Step 2
Add onions and tomatoes, mix and sauté for 2-3 minutes. Add salt, turmeric powder and goda masala, mix well and cook till the oil separates.
Step 3
Add white peas and mix well. Add ¾ cup water and mix well.
Step 4
Add coconut, mix and bring to a boil. Add jaggery and coriander leaves, mix well and simmer for 1-2 minutes.
Step 5
Garnish with coriander leaves and serve hot with pavs, chopped onions and lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
