Ghuguni

-
Ghuguni is a famous dish from eastern states of India. It is made of dried yellow or white peas and is enjoyed both as a snack and main course. It serves as a great side for dishes like upma, poori, vada, bhaji and is also used as the base for chaat in Orissa. 
Its very easy to prepare and is a versatile dish, that can be enjoyed in different ways.

Ingredients:
  1. Dry white/yellow peas: 1 cup ( Soaked for 4 hrs)
  2. Potato: 1 medium.
  3. Onion: 1 medium finely chopped
  4. Ginger garlic paste: 2 tbsp
  5. Red chilli Powder: 1 tbsp
  6. Turmeric: 2 tsp
  7. Coriander powder: 1/2 tbsp
  8. Cumin Powder: 1/4 tbsp
  9. Whole Cumin: 1/2 tbsp
  10. Pancha Photan: 1 tbsp
  11. Dry Red chilli: 2 broken into small pieces
  12. Green Chilli: 2 chopped
  13. Tomato: 1 large finely chopped
  14. Sugar: 1/2 tbsp
  15. Oil: 2tbsp
  16. Coriander leaves: finely chopped 2 tbsp

Procedure:
In a pressure cooker cook the soaked peas and potato till the peas are cooked through but not mushy, that would take 1 whistle and let the pressure release on its own. If you forgot to soak the peas or don't have enough time to do so, soak the peas in warm water for 10-15 mins and then boil it separately till 2-3 whistles in the cooker.
In the mean while dry roast the cumin seeds, broken dry red chilli and pacha photan. Make a fine powder form the roasted spices using a mortar and pestle.
In a kadhai heat oil and add the ginger garlic paste. 
Cook the ginger garlic paste till the raw smell is gone.
Add the chopped onion and a pinch of salt and cook for another 4-5 mins or till the onions become mushy.
Add red chilli powder, turmeric powder and cook till the raw smell if gone it wold be a min or so.
Add the chopped tomato, cumin powder, coriander powder, sugar and salt. Mix well cover and cook till the tomatoes are mushy.
Remove the lead and add the chopped coriander leaves and cook the spices till oil oozes out.
Peal the boiled potatoes and break it into uneven pieces don't mash it up.
Add the broken potatoes and boiled peas to the masala and mix well.
Add a cup of water to the kadhai and bring to the curry to a boil.
Lower the flame and cook the curry for 5-6 mins or till the desire consistency is achieved.
Add the roasted spices powder, that we made earlier, mix well and let the curry cook for 2 more mins.
Turn of the heat and enjoy ghuguni with rooti, paratha, upma, doasa, vada, bhaji .......... what ever you wish!!!!

Soon I would be posting the recipe for the populat street food in Cuttack : Dahi vada aloo dum. Where we would be using ghuguni
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C...
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe...
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add ...
Read more