Misal Pav | झणझणीत कोल्हापुरी मिसळ रेसिपी | Kolhapur style spicy Misal recipe | Chef Ranveer Brar
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- čas přidán 5. 12. 2022
- MISAL RECIPE - This one's been looong pending! Like I say, simple is beautiful, especially in food. Kolhapur style Misal is a full paisa vasool recipe, promise :)
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𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : goo.gl/UE2pmL
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MISAL
Preparation time 10-15 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Vatan
1 tbsp Oil, तेल
¼ cup Coriander seeds, धनिया की बीज
2 tsp Cumin seeds, जीरा
¼ Dry coconut, slice, सूखा नारियल
2 Green cardamom, हरी इलायची
1 Star anise, चक्र फूल
2-4 Cloves, लॉन्ग
1 tsp Stone flower, पत्थर फूल
2-4 Bay leaf, तेजपत्ता
½ inch Cinnamon stick, दालचीनी
5-6 no. Dry red chillies, सूखी लाल मिर्च
2-3 Garlic cloves, slice, लहसुन
2-3 Garlic cloves, with skin, लहसुन
2 ½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Asafoetida, हींग
¼ Roasted dry coconut, sliced, भुना हुआ सूखा नारियल
3 medium Onion (roasted, without skin) भुना हुआ प्याज
2 tbsp Poppy seeds, toasted, खसखस
1 tbsp Oil, तेल
For Roasting
3 medium Onion,(roasted, with skin) प्याज
¼ Dry coconut wati, सूखा नारियल
For Boiling Sprouts
400 gm Moong, sprouted, अंकुरित मूंग
400gm Moth, sprouted, अंकुरित मोठ
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Tempering
2 tbsp Oil, तेल
2 Green chillies (less spicy & slit into half) हरी मिर्च
2 cups Prepared Paste, तैयार किया हुआ पेस्ट
½ tbsp Ginger Garlic Paste, अदरक लहसुन का पेस्ट
¼ tsp Asafoetida, हींग
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
Boiled sprout water
1 tbsp Jaggery
For Garlic Green chili Paste
10-12 Garlic cloves
2 Green chillies, broken into half
Salt to taste
For Aloo bhaji
1 ½ tsp Oil
Prepared Garlic Green chili Paste, तैयार किया हुआ लहसुन और हरी मिर्च का पेस्ट
1 sprig Curry leaves
¼ tsp Turmeric powder
3 medium Potato, boiled, peeled
Little water
For Assembling
Prepared Aloo Bhaji, तैयार किया हुआ आलू भाजी
Boiled Sprouts, उबले हुए अंकुरित मूंग और मोठ
Mixed farsan
Tari, तरी
Onion, chopped
Curd, beaten
2 no. Ladi pav
For Garnish
Coriander sprig
Lemon, wedge
Process
For Vatan
In a shallow pan, add oil, once it's hot, add coriander seeds, cumin seeds, dry coconut and saute.
Add green cardamom, star anise, cloves, stone flower, bay leaf, cinnamon stick, dry red chilies, sliced garlic cloves, whole garlic cloves and saute everything well on moderate heat for 6-7 minutes.
Transfer it into a bowl, add degi red chili powder, asafoetida, roasted dry coconut and roasted onions.
Add poppy seeds, oil, transfer it to a grinder jar and grind it to a smooth paste.
Keep it aside for further use.
For Roasting
Place the cooking rack onto the gas range, add onions, dry coconut and roast on medium flame for 2-3 minutes or until lightly roasted.
Transfer it onto a chopping board, trim the edges and the skin of onions.
Scrape out the burnt part of dry coconut.
Transfer it to the vatan bowl and keep it aside for further use.
For Boiling Sprouts
In a sauce pot, add moong, moth, water as required and cook for a while.
Once the sprouts are 50% cooked, add salt to taste and cover it with the lid and cook it for 7-8 minutes on low flame.
Drain out the water in a bowl and keep it aside for further use.
Transfer the sprouts in a bowl and keep it aside for further use.
For Tempering
In a sauce pot, add oil, once it's hot, add green chilies, prepared vatan, ginger garlic paste and saute it for 2-3 minutes on moderate heat.
Add asafoetida, turmeric powder, degi red chili powder and saute it well.
Add salt to taste and cook it on low flame.
Add boiled sprouts water and cook it for 30-35 minutes on moderate heat.
Add jaggery and give it a quick boil.
Keep it aside for further use.
For Garlic Green chili Paste
In a mortar pestle, add garlic clove, green chilies, salt to taste and make coarse paste.
Keep it aside for further use.
For Aloo Bhaji
In a shallow pan, add oil, once it's hot, add prepared garlic green chili paste, curry leaves and saute it well.
Add turmeric powder, boiled potatoes and cook well.
Sprinkle some water and mix it, keep it aside for further use.
For Assembling
In a medium size vati or bowl, add prepared aloo bhaji, boiled sprouts and mixed farsan.
Pour the tari on top of it, add chopped onion & coriander leaves.
Garnish it with lemon wedge and coriander sprig.
Serve it with ladi pav or sliced bread, curd, extra tari and chopped coriander & onions.
Serve hot.
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#misalpav #kolhapurmisalrecipe #ranveerbrar
#misalrecipe #punemisal #maharasthrianstylemisalpav #Mumbaimisalpav
#pavbhaji #vadapav #misalkaisebanatehain - Jak na to + styl
Being Marathi and from Sangli city....around 1 hour away from Kolhapur, loved your Marathi words with so perfect accent....vatan and zanzanit.... respect continued for the great RB ji
Bayko marathi ahe tyanchi.... Nahi bolale Marathi neet tr 3 time jevan swatha banvun khayla lagel....
@@user-br4mz8xs1b 😂😂
His wife is Maharashtrian
@@vrushalitalekar9924 yea
That is possible when someone have Maharashtrian wife 😀
The most authentic Kolhapuri misal I've seen made by a non- maharashtrain🤌🏼🥵 Kudos Ranveer ❤️
Absolutely! He won the show when he used dried coconut in the watan 😀
@@devyanisahasrabuddhe4429 No- he won when he roasted it over an open flame.
@Pravin mhnun ch kon banvat nahit 😂😂 YFL ne pn Kolhapuri ch banavli.
Who says non-maharashtrian?❤️
😅. Mm
Ranveer Brar, I am from Kolhapur, born and raised. I have been living in United States since few years now. Your description and recipe brought me back to Kolhapur. For us, it's not a dish, it's emotion and you kept it as authentic as possible, including bread instead of pao. Kudos to you and your research !!!
I really miss misal paw from my pune days, kahin nahi milta ye awesome breakfast. It is the tastiest and most complete breakfast i used to have almost every day in Pune. Miss it badly alongside Marathi Veg thali, what a taste👍🏻
Anektha mein ekthaa. That's misal for you, each recipe has a flavour, taste, meri jeeb hai, accept ya reject karegi, but yaaf rakhun ki kisi sure zubaan hai, marzi uski.
My friend introduced me this dish some 10 yrs ago while I was in Mumbai. Since then my hunt for best misal started and I traveled across Maharashtra for the best Misal and let me tell me you Nashik and kholapuri misal are literally 🔥
झणझणीत,वाटण,तर्री,मटकी, बटाटयाची भाजी , क्षेत्रं...happiness at the top when one can relate the things 🔥🔥🔥
8p
15:20 the pinnacle of this episode!
Awesome expression, रणवीर भाऊ! 🙏👍👌
Misal is not just a breakfast dish in kolhapur it is emotion for us and you made it so authentic that it felt like it's being made in Kolhapur. The कट is the monopoly and it's beyond perfection... Kudos Mr.Brar. When you made the cut perfectly you won our heart. You're kolhapuri now. लै भारी
I fell in love with misal the first time I went to Pune. I had my own silly theories of how some genius decided to add some farsan to tarri and serve it with some pav. Little did I know that the process of making misal and its history is entirely different. This was once recipe I couldnt guess was made this way, thank you for showing what happens in the kitchen overnight when you have your misal pav in the morning.
Being a Kolhapuri ... I can tell your expressions wid da first bite are sooo pure and authentic... dis is exactly how we make and eat misal in Kolhapur... 😝 zanzanit...
waiting for kolhapuri Tambda - Pandhra rassa and sukka mutton recipe from you... 🤩
Me too waiting for pandra tambda.
Being Kolhapuri...Thanking you for mentioning about "Peti Pav" which differentiates Kolhapuri Misal from others....🚩🚩
Lots of Love from KOLHAPUR - MH09❤️
😊😊
Jagat bhari amhi Kolhapuri
That too Zhanzhanit 😃
Correct MH 09 peti pav. Even many few from current generation may know about it.
Being from Kolhapur, I could second the meaning of Authentic Kolhapuri Misal😍
People staying outside Kolhapur have forgotten authenticity of Misal and have started attaching Kolhapuri word before Misal blindly 😅
Thanks @ranveer ji❤
Being from Mumbai and essentially loving Maharashtrian food but not getting it in the US is heartbreaking. I followed your recipe today and the first bite was enough to get teary eyed. Thanks a ton chef! Much love♥️♥️
I'm from Bengal and whenever I go to Maharashtra, be it Mumbai, Pune or anywhere, Misal Pav is a must for me. it's a lovely breakfast item and I really hope someday it'll be available easily in Kolkata
Are you from Marketing field
Now you have watched the recipe, now you can prepare at home. All the raw materials you will easily get in Kolkata. Men also should try cooking at home especially the one who are working In the offices or any professional work. They should also learn cooking. Do you know majority of kitchen staff in the hotels industry are men working as a chef. That's why I am motivating you to atleast start cooking little bit.
Kolkata has great food. It doesn't miss Misal. Likewise Jhaal muri, roll and singara are not available in Mumbai and no one's complaining!!
@@vidisharoy3630 bro, in mumbai you get everything. We literally have 60 to 100 year old bengali restaurants, south indian restaurants, persian restaurants and even some european restaurants. And the items you mentioned are available here on beaches.
Your marathi accent is so good..."झणझणीत","वाटण" really hats off to you...and love the way you present the misal paav....thanks a lot for sharing it
Bayko marathi aahe
For everyone who Hales from Kolhapur like me. It's really nice to see how you made this with ease. (Ek number Bhava) We usually say this word in Kolhapur to describe our emotions whenever we liked something. Love from Kolhapur 🔥 एकदम झणझणीत 🔥
Its the sign of a best chef where he is not only preparing a dish but also he has the knowledge of each and every aspect used for cooking the dish. That makes him an idol chef in many people's life. ❤
महाराष्ट्र वाले खुश होऊन जातात जेव्हा रणवीर सर म्हणतात की " घरवाली जब महाराष्ट्र से हो "😍😍😍
Ek mulgi kami zali rao🥲
Misal is not a dish it's an emotion for every person living in Maharashtra ❤️❤️
It's vada pav
It's not a vadapav. It's only misal
@@nilkanthkavitake430 yes of course misal
True for every guy in Maharashtra whether he is gujrati, marwari, maharashtrian, UP guy anyone who is living in Maharashtra he loves missal
Not for every person it's only famous in western Maharashtra if go to the vidarbha region no one likes it they prefer tarri poha and other things with tarri. I don't understand why people like soggy farsan with pav. When I was in pune I had no option every day I had to eat something with pav for breakfast and it's just gives you bloated stomach and acidity and constipation wonder how people eat pav so much?
As you say there is no authentic dish unless its made for the first time but your misal really landed on that same palate of our Kolhapuri misal... you nailed it sir.
10:33 apart from recipe what impressed me most is you know Kolhapuri kitchen culture well.
Lovely.
Honest confession: have been waiting years ever since following your channel, Chef.
Always wanted झणझणीत कोल्हापुरी recipes, made out of vattan (art of giving flavour to the cuisine with water stock).
Thank you, and waiting more of Kolhapuri cuisine!
- Kolhapurkar
I m from Kolhapur and felt very proud that Misal is so famous even in Northern part of India.
The process of misal shown here is very well researched and practiced by Ranveer ji.
Generally I don't eat misal, but sir u did branding of kolhapuri misal in such a way, now I will first have misal.....
Not eating misal is a crime not pardonable
I am from Andhra and I love spicy food, and the kolhapuri versions I had outside Maharashtra are not really spicy..
First time I had kolhapuri in Pune, I asked for extra spice, and the waiter asked "PAKKA"?
Then I got a proper introduction to Kolhapuri food that day.
Kolhapuri probably the spiciest food in India. I love Kolhapuri with a pinch of respect..
रेसिपी तो बढिया हैं,बनाके देखेंगे जरूर ! लेकिन खुशी इस बात की है की आपने मराठी शब्दोंका उच्चारण ढंगसे किया!
It's famous now in Karnataka where I stay and I just love it
You said it well we call the bread Petipaav... Your additions are good enough to try...
Thanks RB
Being a kolhapuri it feels great to see Ranveer preparing our very lovely misal paav
Your Marathi kills it bro. Amazing and always love Kolhapuri Misal. Thanks for taking this on show, much awaited ❤❤
Wah Zhanzhanit , Watan and khobra Misal Ranveer your respect for every State using their local words shows deep respect not only for food but also for every State’s language 🙏🏻🙏🏻🙏🏻
N culture also basically cooking he hv lots of knowledge his studied vry hard on it ❤️🤗
I am from Kolhapur. Misal is my weak point. Zanzanit is the perfect word to describe the taste of Kolhapur. I have seen so many misal recipies on internet but i found yours quite authentic....gr8 presentation as always 👍🏼👍🏼.....though I am residing in Karnataka now, misal pav is all time favourite in this house also....misal ka jadu hi kuch aisa hai😍
So I was craving for misal pav 2 weeks ago, went to a restaurant and ordered misal pav there. What they served was unsprouted moth daal cooked in pressure cooker topped with some green and mithi chutney along with mixture and diced onions. By seeing only anyone can say it’s not misal pav. And it was full disappointment. Here in USA it’s very tough to find authentic Indian food. So cravings were still there and then I decided to make myself so I just opened CZcams and saw this video and first time gave a try to misal pav. It came out so yumm and really jhanjhnit 😊. I gave to my friend too she and my husband loved it. And again n again words were coming SWAD AA GAYA 🤤. Btw I ate first time misal in my life. Really healthy and tasty cuisine. Thank you Ranveer Brar ❤
Misal pav is one of my favourites. I tried your method at home and everyone in the house loved it, including kids. (I made little less spicy as we have many kids in our family)
But i must say Chef that whichever recipes of yours i have tried, it has never failed. Thanks 👍
Misal pav is not just a dish it's an emotion of Maharashtrian's.
Not all maharashtrians people in kokan never have misal
@@omega292 i didn't say all Maharashtrians. Read my comment carefully.
@@prasadshinde184 you read it carefully you said emotions of maharashtrians infact many people have never heard about misal only people from mumbai and pune and some ghatis eat misal we malvanis never have misal in our breakfast
@@omega292 that doesn't matter if you people never heard about Misal and don't eat. Maximum people in Maharashtra loves Misal.
@@prasadshinde184 who maximum only ghati's and mainly outsiders have misal that too bcoz it has become famous normal household never has misal in their home for breakfast
Every other day Misal is my breakfast since I came to visit my home town in Kolhapur from Germany. you are truly the mastermind. You know how to re-engineer every dish you come across... This recipe is so authentic, made with pure kolhapuri emotions...जीकलास तू भावां (you won big brother).!!
I ate Misal Pav in Nasik in a big dhaba type village restaurant,long back. Its an amazing cuisine. Love to make it in coming weekend. Thanks Ranveer.
Being Maharashtrian just absolutely awesome misal prepared by our favourite Ranveer.lots of love from Dubai
I am a true Maharashtrian and also a Misal lover and every Sunday me and my friends explore new Misal joints for breakfast. Now after watching your recipe, I am thinking of making Misal at home and invite all my friends for breakfast this Sunday. Loved your recipe RB ♥️
रविवार ची सकाळ = "झणझणीत मिसळ" (शास्त्रच असतं ते) 😋😎 Thanks Ranveer for sharing Maharashtrian's emotion so authentically.. 🤩😍
Am from Mumbai, staying in Riyadh... Already missing all our street food after watching this video missing it toooo much. I feel nostalgic about food 😀. Loved the way you pronounced so correctly ' vatan'. Shabbas Bhava👍
The greatness of RB is going beyond food and recipes. RB, you are so good because you understand the cultures and that comes in your recipes. Everyone has ingredients but to make a recipe out of it , takes talent. Stay the way you are. Keep it up.
Love from Kolhapur, Maharashtra ❤️
Love your recipes.
Just use Shev-Chiwda instead of Mixed Farsan to get authentic Kolhapuri Misal.
We use Shev-Chiwda instead of Farsan.
100% correct
True
I am a kannadiga, in 2015 I visited Kolhapur for work and I had the good fortune of tasting this dish. Reminds me of the wonderful memories i created there. Thanks for making this video.
Usually I don't subscribe to such videos, but his attitude and the way he presents intrigued me. The video is not only informative about the recipe, but the way it is presented matters a lot. I think he is just being himself and not pretentious!
Being from Kolhapur, the way you said zhanzanit, has my heart. And obviously the Misal ❤️
It is said that cooking is not just compiling the ingredients but putting your heart and soul into it. RB made it so authentic as well as shared valuable information about the ingredients and why they are used in that particular way.... he truly lives the making part of it no doubt.... but importantly, he executed THE MISAL perfectly. And then at the end.... the zanzanit zatka in the back of the tongue..... beauty ! Master Chef's master class while playing a master stroke.
This is actually the perfect way to make misal. A perfect dish to cook on a rainy day like today. Chef, I've cooked so many recipes from your channel and they have turned out to be perfect. Never disappointed in any dish. Thank you so much
Most authentic one! And the real Kolhapuri words Zanzanit, Rassa, Vatan 😍 Most people give Pav with Kolhapuri Misal which is not the case and you mentioned it correctly; it is withthe bread slice... Respect for you Sir!
-- Proud Kolhapur-kar
Really liked it decoration superurb utensils used
Being a Maharashtrian it's mesmerizing to watch this zanzanit misal recipe 🤩🤩 kudos to you chef 🙌
An authentic, tempting & nutritious morning breakfast... As a Mumbaikar I too enjoy & luv the Misal Pav... 😘🤤
I like this very much
Mouthwatering dish ! I have never tasted it but I guess it must be very delicious 👍👌👌 thanks a lot chef RB 🙏
Best cooking video I ever saw.... Really liked it...the way you know all things about Kolhapuri misal... being a Kolhapuri and misal fan....I LOVED IT ❤
Slurrrrp…. Zhanzhanit misal (मिसळ) 🤤
Loved you saying वाटण so perfectly, Chef😁
You are the best Chef Ranveer Brar 😊❤
Ranveer, you are such a pleasant personality! Love the way you explain the finer things and background about Indian cooking styles.
Misal looks amazing and love your zhanzhanaat expressions at the end! Keep spreading taste and love!
अप्रतिम !
कोल्हापुरी असली और प्युअर रेसिपी , शास्त्रीय जाणकारी के साथ. धन्यवाद !
The relax and funny composure that you have while explaining the recipe and cooking it at the same time keeps me glued to your videos.ofcourse the recipes always turn out delicious.
your story behind every recipe is more interesting than the recipe itself ❤️❤️
I am a bengali, but for my study, I used to stay at Belgaum, which is very near to Kolhapur. In our hostel days, we also used to have Missal Pav. But for us, it was like Bhujia with Red colored water. Naturally, we didn't have much respect for this food. But after seeing the actual preparation, I can only say Kudos to both Kolhapur and you. Thanks for the eye opener.
I'm from Kolhapur.... When I saw the dish Misal.... In next few hours I go to hotel and eat the 'Zanzanit 'Misal.... Lots of Love from Kolhapur People 🤗🤗
I am Marathi girl staying kolhapur ,satara,pune and now mumbai... awesome journey for me of my life...and l loved your kolhapuri misal with vatan and zanzanit tadka word's...😅🤣its amazing really..aap toh kitchen me aag laga dete ho..full to ..dhurrrr rada radaa🔥🔥
Ranveer hope you love our Kolhapuri dishes.... And one thing we Kolhapuri eating spicy but not much as jalagvakar....
If you add sheva-chivda so it's very much authentic test... In Kolhapur lots of variety of misal get but shev-chivda mix is not heavy to your stomach.....
Do tryout.... Big heart 💖 from Kolhapur....
या इकडे कधीतरी खाऊ घालतो तांबडा पांढरा रस्सा....
धन्यवाद सर..... I m from कोल्हापूर.... खूप छान पध्दतीने रेसिपी दाखवली सर तूम्ही......👍😃👌 लै भारी👌👌
Your channel is my favourite on CZcams ❤. It’s like a stress-reliever☺️
Thanks for everything you do 😊
Pure authentic knowledgeable always by Ranveer Brar. Love you sir.
Thanks for the amazing dish Chef and a special thanks for stating the timeframes in between as well! ❤
No matter how many types of missal but asli missal the original one is one and only Nashik's Missal ❤️
Wow!did not know this!
Do not want to argue here when Misal recipe is given by master chef Ranveer Sir... But tasted Nashik misal and it no where stand in comparison with Kolhapur or Thane mamledaar misal... By looking at all the Nasikar comments we had traveled from Mumbai to Nashik just to taste the Nasik misal and it was a disaster... Shrimant Misal in Nashik...
Nashik's misal is the most pathetic misal I've ever had. Stop spreading lies.
Now someone will say Best is khandesh misal? And next someone will call Mumbai lol
@@smitatodkar5279 wish you could've research before trying out any missal in Nashik...You should've go for a better Missal points than going for fancy decorated so called nowadays Missal points which are just merely picnic spots...Well do try next time if ever opportunity comes do try Om Tea House, Sadhana Chuliwarchi Missal, Ambika Missal, etc many more but don't go for fancy picnic spots try to taste authentic old missal spots you will find better taste for sure.
भाऊ, मी कोल्हापुरचा, लहानपणा पासून मी झणझणीत मिसळ खात आहे पण आज पहिल्यांदा झणझणीत मिसळ व्हीडीओ मद्धे पण खाल्ली..
hats off to you.. truly appreciate you.. आमच्या कोल्हापुरी मराठीत “भाऊ तू लई भारी”
Saw the video yesterday, and made it today, a week ago i was at kolhapur n i had misal pav, n the one i made today following your recipe tastes very similar, am from gulbarga(pathhar ka gosh) kq pathar place 🤣 my mom is marathi, my husband being from hyderabad we connect to each dish u make sir, its like family comming together. Much love n respect to u dada, god bless u
It's therapeutic to watch you cook and teach❤️
Very detailed explanation of Kolhapuri misal specially batatyachi bhaji and peti pav (sliced bread) ....only one thing missing is instead of Farsan we used Shev-Chivada 😍...Thanks for the recipe 🙏
Finallllyyy someone made research-backed Kolhapuri Misal otherwise I see the variations sold as Kolhapuri Misal which is of course not authentic. Thank You, Chief. Being a Kolhapurkar, I love this video. I'm a huge fan of yours💜
I am marathi from khandesh.. i am curious how you know these recipes.. so impressed you know khandesh recipes and kolhapuri recipes 😋 👌 you can make khandesh special shev bhaji as well. It's delicious. I like your way of explaining things. Try also khandeshi puranpoli masala khichadi. Khandeshi misal is usually our breakfast. Puneri misal is also nice. Try khandesh patavadi rassa.
Vangyacha bharit.
Ranveer Brar is an emotion... Kudos to your efforts in those words झणझणीत And वाटण.. Perfect..
I'm from kolhapur, and i have sooo many memories of having misal atleast once a week, and loving it at home and at some famous shops, this felt like childhood❤
Maharshi shahuraje Misal ke bade cahte the
You studied the entire recipe very well with all the micro things and also presented it in a very handsome way.. loved watching
Duniya ke Aisi koi recipe nahi jo aap successfully nahi bana sakte! You are out of this world
We love misal...but the way u explain the recipe and reason behind it is no other chef does...love u chef...
Missal pav is great breakfast or snack time option .. adjust spice as per taste and customise makes it enjoyable.
This is called authenticity...... Me belongs from kolhapur .... Loved to watch it your channel paaji..... You nailed it. Savage brar.. 😍😍😍
This is really great and thanks Chef Ranveer for getting to the roots of the region and taking it to a Global Platform. I am from Islampur (Sangli) and lived majority part of my life in Kolhapur from childhood to completing education. Now I am staying in Pune from past 11 years. I have observed a lot of people from other region have perception of Kolhapuri food - that it's spicy. Well it's definitely a bit spicy (for those who are not used to of course) but it is not unbearable and is delicious. It has right mixture of all the spices and not only chillies. I feel the restaurants who claim to serve Kolhapuri food in cities like Pune/Mumbai are culprit for this. They just add more n more chillies to the dish and say Zanzanit. This has made people believe Kolhapuri means Teekha.. Remember, Kolhapuri is not spicy, Kolhapuri is a taste.
Request Chef Ranveer to please try Akhha Masur which is really famous in our Islampur (Sangli) region.
Facta sangli bol tyacha nav sanglich ahe. Kay ka islampur not even in bracket 🙏
OMG ....was searching for this recepie ...being a himachli these things are not available here 🙄🙄 nd I really crave for misal pav ....thanks from the bottom of my heart ranveer sir ❤️😭
Kolhapuri cuisine is SO SPECIAL! That vatan is insane! I’ve often thought that what with all the roasting of so many ingredients that Kolhapuri food might sort of be the equivalent of “the Mexican cuisine of India”.
This is a fantastic video.👏👏🙌
Thank you for fulfilling the request chef 🙏🏼 simple yet brilliant as always
रणवीर जी मे कोल्हापुर से हु. आपकी बहुत बडी फॅन हू. अपने यह रेसिपी बिलकुल पारंपारिक तरीके से बनाई है. एक्स्ट्रा लाईक बनता है क्युकी आपने 'झणझणीत' बरोबर बोलला.......👍👍
When I visited Maharashtra only dishes I ate were missal pav and vada pav. And i loved them ❤❤
You made my day @RB… loved the way you said bread, matki, bhaji, vatan and कट… being Kolhapuri we can drive miles and wait in queue for hours esp in cold weather or rains… your observations made it more authentic abt how it’s prepared and served… took me back to my hometown… loads of love from NJ 🇺🇸
Wow! Your cooking is just poetry. I love the way you explain and converse with us. I must try this recipe - I have never heard of Misal Pav before - I am Indian though - watching from Australia. Thank you!!
Yaar tu kitna pyaara aur meetha bolta hai.. 😘
Saala puri झणझणी nikal jaati hai.. 😂🫠
Love you dude..
And thanks for the recipe.. 🤗
Finally an authentic recipe for kolhapuri misal on CZcams !!!
My mouth started watering watching this 😋 Remembered the one and only legendary MAMLEDAR misal from Thane. Greetings from Bahrain! Thank you Ranveer 🙏
They suck now sadly. I think the only good ones are in badlapur 😢
वाटन, रस्सा, बटाट्याची भाजी, तर्री, feels like assal kolhapuri thank u for the अस्सल कोल्हापुरी मिसळ ♥
Bhau ranveer sir main bhi kolhapur se hun aur ye jo video bana hai its best missal video on internet....lots of thanks 😊 biggest fan of u r work kabhi aavo to milo jyada ameer nahi but mehman navaji kar sakata hun. .....plz come soon
Hi ranveer ji .... Me too punjabi and mere peke mumbai ke hai aapki yeh recipe dekh ke aaj ghar ki yaad aa gye... I just love the way you cook with detailed description.... ❤
Zakkass. Well I already love the way you narrate and prepare the recipes. I always come to this channel for most recipes. And being a Kolhapuri and an absolute missal lover, I just loved how authentic your accent and your this recipe also is. You're too good like always Ranbir Sir ji.
Love from Kolhapur. ❤️🥳
You are not a chef you are a food magician with motivational story teller ❤
Ekdam Zanzanit kolhapuri Misal....
Ranveer ji apne Radhanagari ki Doodh Amti Bhi banai hai Maine Dekhi Hai....
Superb ...Or Apki Marathi it's too Good ❤
Thanks chef ranveer for this receipe ☺️
I can eat misal for breakfast, lunch, dinner anytime 🥰
Dear chef Thank you so much for sharing the healthy , tasty and nutritious authentic Maharastrian dish. 👌👌
I am a Bengali..... But I definitely try this delicious recipe. Lots of love from Kolkata 💝💝💝
I watch your recipes more for the vibe you bring than the recipe itself. Big fan sir 💜
Hello chef,
I made this misal today, by following each and every step as per your recipe. It turned out to be amazing. My family couldn't stop eating. It's a superhit recipe. Thank you for this recipe. Regards
Jhanjhanit brar ka Bahot bahot shukriya is recipe k liye. Aaj 6 saal baad mujhe pune wali misal pav ka swad aaya delhi me.
This recipe took me back to mumbai days! One thing I was keen to see the layer of oil on the dish and you didn't disappoint :) This is definitely a star dish from Maharashtra heartland!
That last part where RB is tasting the Misal is just Emotional attyachaar.👍👍😀
So mouthwateringly magical. Mr RB you are fantastic
Thank you so much for the recipe it turned out so delicious ❤🥰🙇