Ghugni - Bengali Street food with Yellow peas

Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes.
I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes.
Today's recipe is from Pavani's blog and it's simple yet delicious street food of West Bengal.
Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here.
But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......

                                                             

                                                            

                                                                                                                            Ghugni

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 30-35 minutes

   Serves 4(generously)

  

Ingredients

  

Ingredient	Quantity
Yellow peas/Pattani	3/4 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	1 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Aamchur powder or tamarind paste	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	2-3 tbs
Potato	1(medium size)

 To roast and grind(bhaja masala)

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1tbs
Cumin seeds/jeeragam	2 tsp

  
For the toppings

Ingredient	Quantity
Boiled egg(optional)	1 -2
Onion( finely chopped)	as needed
Green chilly(finely chopped)	2
Tomato (finely chopped)	as needed
Coriander leaves(finley chopped)	as needed

   Method 

• Soak the peas overnight or minimum of 6-8 hours.

• Meanwhile heat a pan and dry roast the ingredients .Once all the ingredients turned golden, put off the flame.After cooling grind it to a fine powder.

• Boil the peas in  a pan with water.Add 1/2 tsp of grated ginger and garlic,red chilly powder,turmeric powder and 1/2 tsp of bhaja masala.Cook it until the peas is tender.Meanwhile boil the potato and cubed it.Heat a tsp of oil in a pan and fry it till golden.

• Heat the oil in a pan and crackle the cumin seeds.Add in the onion,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato  and cook it for 2-3 minutes until mushy.

• Now add the bhaja masala to it.Add in the cooked peas along with the water left while cooking the peas and aamchur powder.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Add in the fried potato cubes and mix it well.

• Add in the chopped coriander leaves and mix it well.put off the flame.Top it with finely chopped onion,tomato and sliced egg and serve it.

• Potato can be cooked along with peas but I cooked it separately and fried it and added.
• Peas can be cooked in pressure cooker for one whistle only otherwise it would turn mushy.
• After cooling ghugni would become thick.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Punjabi Chole Masala

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....

                                                             

                                                            

                                                                         Punjabi Chole Masala

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 30-35 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.

• Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.

• Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

• For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
• Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
• Tea bag is optional while cooking the chickpeas in the pressure cooker.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Paneer Pasanda / Paneer Pasanda Gravy

Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............

                                                                      

                                                            

                                                                         Paneer Pasanda Gravy

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45-50 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Paneer/cottage cheese	400 gms
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Tomato (finely chopped)	3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Whole cashews/mundiri	7-8
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Whole milk	1 cup
Oil	1/2 cup
Fresh cream(for garnishing)	as needed

 For the stuffing

Ingredient	Quantity
Paneer/cottage cheese	2 tbs(grated)
Cashews(finely chopped)	2 tsp
Almonds(finely choppd)	1 tsp
Green chilly/pachamilagai	1(finely chopped)
Salt	a pinch
Garam masala powder	a pinch

  To make the paste

Ingredient	Quantity
Maida or corn flour	2 tbs
Salt	1/8 tsp
Water	as needed

   Method 

• Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.

• Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.

• Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a  separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.

• Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.

• Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.

• Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.

• Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Mushroom Masala

We are entering the 3rd week of Blogging Marathon edition 65.This week it's going to be gourmet gravies,goes very well with Roti and naan.
My kids love to have roti and naan with some kind of rich gravies for dinner.So I make such type of gravy,weekly once for dinner or lunch..Rest of the days would be a simple dhal or curry to accompany roti as well as rice.
Coming to the recipe it's a rich and flavorful mushroom gravy with butter and cashews.Though the recipe sounds simple,its so creamy.
Since my camera was ran out if charge couldn't take the step wise pictures.Off to the recipe..

                                                                    

                                                            
                                                                                 Mushroom Masala/Mushroom Butter Masala

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   Basic Information

   Preparation time 20 minutes
   Cooking time 35-40 minutes

   Serves 3-4(generously)

   

  Ingredients

  

Ingredient	Quantity
Mushroom	300 gms
Onion(thinly sliced)	1  medium size
Tomato(finely chopped)	2 medium size
Ginger&garlic paste	1 tbs
Cashews/mundiri(broken)	2 tbs
Milk/paal	1 cup
Red chilly powder/varamilagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	3/4 tsp
Garm masala powder	1/4 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	1.5 tsp
Oil	2 tbs
Butter	1-2 tbs
Coriander leaves	2 tbs(chopped)

  

  Method 

• Clean the mushrooms and slice it.Heat a tbs of oil in a pan and saute the onions till transparent.Add the chopped tomatoes and cook it until mushy.Add the cashews and give it a mix.Put off the flame.After cooling grind it to a smooth paste.

• While the mixture is cooling,in a separate pan,heat 2 tsp of oil and fry the sliced mushrooms and keep it aside.

• Heat a pan with oil and butter,crackle the cumin seeds,add the ginger&garlic paste.Fry it till the raw smell disappears.Add in the ground paste and fry it for couple of minutes.

• Add the red chilly powder,coriander powder,turmeric powder and salt.Mix it well,add the milk and let it boil in a medium flame till the oil separates.

• Now add the mushrooms to the gray and cook it for another couple of minutes.Simmer it for few minutes and sprinkle the garam masala powder and chopped coriander leaves.Put off the flame.

• Serve it with roti or naan.

• Fresh cream can also be added for extra rich taste.
• Cashews can be soaked with milk and grind it separately.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Egg Dum Biriyani / Egg Biriyani

For day 3 themed under rice dishes in Blogging Marathon #65 is a layered biriyani made with eggs.The procedure of layered biriyani involves making gravy,boiling the rice then layering and finally putting it in the flame for dum process.Though its a bit lengthy proccess,the end result flavorful and long grained biriyani.The same procedure can be followed to make chicken biriyani.Let's move on to the recipe...

                                                                    

                                                            
                                                                                                     Egg Biriyani/Egg Dum Biriyani

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   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes

   Cooking time 60- 70 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Boiled eggs	4-5
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	a fistful(finely chopped)
Yogurt/thayir	4 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garm masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	2 tbs
Hot water	2.5 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Black cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  For the layering

Ingredient	Quantity
Fried onion	3-4 tbs
Ghee/nei	2 tsp
Mint leaves (chopped)	1 tbs
Coriander leaves	as needed
Food color	few drops
Kewra essence(optional)	few drops

  

  Method 

• Soak the basmathi rice in water,meanwhile heat oil and ghee in a pan.Fry a fistful of sliced onion in the oil till it becomes brown and crisp.Drain it from the oil.In the same oil,do the tempering with the given ingredients.

• Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.Now  goes in the chopped tomatoes and cook it until mushy.

• Add in salt and spice powders,give it a mix.Sprinkle some water and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.The gravy is ready.

• Heat a tsp of oil in a pan and fry the boiled egg for a minute or two.Sprinkle a  pinch of salt and 1/4 tsp of red chilly powder.Fry it for one more minute and put off the flame.Make slits on the eggs if you are using whole eggs otherwise cut it into half and keep it aside.

• Now boil around 4-5 cups of water in a pan and once it becomes rolling boil add a tsp of oil to the boiling water.Now completely drain the water from the rice and add it to the boiling water.Stir it occasionally.Once the rice is 60-70% done put off the flame and drain the water.Now in a heavy bottom pan,smear a tsp of oil and spread half of the rice.

• Spread the prepared gravy on top of the rice and keep the eggs around the gravy.Spread the rest of the rice on top of the gray.Sprinkle the fried onion,mint leaves,coriander leaves on top of it.Mix the food color with a tsp of milk and add it on top the rice.Also drizzle the lemon juice and ghee.Cover the  with pan with lid and keep it on a slow flame.Let it be on the flame for 25-30 minutes.

• After 30 minutes remove it from the fire and mix it gently.

• Serve it with raita

• Do not cook the rice for too long time.
• Cashews can be fried and added for extra rich taste.
• Instead of food color,saffron can be soaked in milk and added.
• Don not add too much of tomato.
• Frying the egg is an optional.
• The rice cooks very fast,so keep an eye otherwise it would turn mushy.Mine was done in 4 minutes.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com