Ghugni bengali recipe (dried white peas with gravy)

Ghugni is an evening snack in Eastern India (Bengal,Orissa,Assam).Black-gram (Kala Chana) or dried yellow-peas or dried white peas is cooked with gravy, in the traditional eastern Indian style.

           Total time: 30 min     Prep time: 10 min

     Ingredients for ghugni:

      2 cups dry white peas

      2 boiled potatoes (cut in a dice)

      1 tsp cumin seeds

      1 bay leaf

      1 large onion sliced thinly

      1 large tomato (cut in a dice)

      1 tbsp garlic paste

      1 tbsp ginger paste

      1 tsp coriander powder

      1 tsp cumin powder

      1/2 tsp turmeric powder

      1/2 tsp red chili powder

      1 tsp garam masala powder

      1/2 tsp chat masala powder

      1/2 cup chopped cilantro

      1 tbsp vegetable oil

      Salt to taste

Ghugni Preparation:

1.      Soak dry peas overnight. In the morning pressure cook it on sim for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds then add cinnamon, cardamom, and bay leaf fry for a few seconds.

2.      Then add garlic, ginger, tomato, green chillies fry for a minute and then add onions and fry.

3.      After the onions turn brown add the tomatoes and tamarind paste and saute for a minute.When the tomatoes turn soft and pulpy add chili powder ,garam masala powder, chat masala powder and salt.

4.      Also add the cooked dry peas and boiled potatoes .Simmer for 10 minutes.Garnish with coriander leaves. Serve hot with rice or chappatis.

Koraishutir Kochuri Recipe (Deep-fried flatbread with stuffed peas)

Koraishutir kochuri  is a spicy snack popular in various parts India including Uttar-Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. This is the most popular bengali breakfast dish. The usual Bengali way which uses less masala.... that gives the actual flavor of the fresh peas.
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Total time: 30 min     Prep time: 10 min

Ingredients:

 1 cup all-purpose flour (Maida)
1/4 tsp Salt
1/4 tsp Sugar
2 tbsp Butter/Melted Ghee (optional)
1/2 cup Warm Water or as needed
For stuffing
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chili
4 tsp Aniseeds (saunf)
1/4 tsp Asafetida
Salt to taste
Vegetable Oil /Ghee for deep frying

Preparation:

1.    Take a large bowl to blend the flour with melted ghee, salt and sugar. Use enough water to make stiff but pliable dough. Cover this dough with wet cloth and keep aside.
2.    Grind the peas, ginger, green chili and aniseeds to a fine paste. Fry the asafetida till light brown. Mix in the peas paste and salt. Fry well till the paste is cooked. Take off from heat up and let it cool.
3.     Now knead dough a little again. Make small balls of the dough and cover them with damp cloth for 5 minutes. Press each ball in the center and fill it with the pea mixture. Close the opening well and flatten.
4.    Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 inches round. Repeat the same process to roll out all round dough.
5.    Heat plenty of oil in a pan/kadhai until very hot. Put in round dough and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
6.    This should take only a few seconds. Flip the round dough over and cook the other side until golden brown.
7.    Serve hot with vegetables curries or ghugni.

Bengali kofta curry recipe

This is another very easy and delicious recipe. Enjoy and add your comments!

Total time: 20 min     Prep time: 5 min

Ingredients:

• 20 chicken precooked meat balls
• 1 medium onion, thick sliced into cubes
• 1 tbsp vegetable oil
• 4 maggi masala sachets
• 4 green chilli
• ½ cup chopped spring onion
• ½ cup chopped cilantro
• Salt to taste

Preparation:

1. Heat oil in a pan, add onion and sauté it until it looks light brown and keep aside.Then saute chicken meatballs in the same oil for 5 minutes.
2. Mix maggi masala in water and whisk to make a thick sauce. Add this mixture in the pan and mix with meat balls and cook.
3. Add the onions with some spring onions and cilantro and cook until the gravy sticks to the meat balls.
4. Serve in a serving bowl and garnish this with spring onion and cilantro and green chilli. Enjoy this dish hot with rice or roti!

Spicy Chicken Masala recipe

I created this recipe for those days when I feel very lazy and want to cook something great and tasty but very quickly. Enjoy this dish and add your comments!

Total time: 15 min     Prep time: 5 min

Ingredients:

• 2 cups boneless chicken cut into medium pieces
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium onion, thinly sliced
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 1 tbsp vegetable oil
• 4 green chilli
• ½ cup chopped spring onion
• ½ cup chopped cilantro
• Salt to taste

Preparation:

1. Heat oil in a pan, add chopped onion and sauté it until it looks light brown.Then add ginger garlic paste, red chilli, garam masala, salt and chicken. Cook for 5 minutes until it is mixed well.
2. Add ¼ cup of spring onion and ¼ cup cilantro and cook till the chicken is well cooked.
3. Serve in a serving bowl and garnish this with spring onion and cilantro and green chilli. Enjoy this dish hot with rice or roti!

Chicken Rice (Pulav) recipe

This recipe is a easy and the fastest way to create a tasty dish which is very fulfilling and nourishing!

Total time: 15 min     Prep time: 10 min

Ingredients:

• 2 cup basmati rice
• 2 cup chicken cut into medium pieces
• 2 potatoes cut into eight pieces
• 1 medium onion, thinly sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 1 tbsp vegetable oil
• 1 tsp keyra water
• 1 tsp rose water
• 4 green chilli
• 3 cups water
• Salt to taste
• Nuts and raisin (optional)

Preparation:

1. Heat oil in a pressure cooker, add chopped onion and saute it until it looks light brown.Then add ginger garlic paste, red chilli, garam masala,salt, chicken and potatoes. Cook for 5 minutes until it is mixed well.
2. Add rice, salt, keyra water, rose water to the mix and add water. Mix it well and cook in the cooker with the lid closed. Cook till the cooker whistles.
3. Open the cooker and check if the chicken is tender and potatoes are cooked. If not then cook for some more minutes
4. Serve in a serving bowl and garnish this with nuts raisins and green chilli. Enjoy!

Dimer devil or deviled eggs recipe

These are boiled eggs re-stuffed with mashed potato,egg and spice mix and then deep fried in oil. These tastes yummy. Enjoy this easy recipe!


Total time: 30 min     Prep time: 15 min

Ingredients:

• 4 boiled egg
• Bread crumbs as needed
• 2 raw eggs
• 4 boiled potatoes mashed
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp crushed red chili flake
• 1 tsp coriander powder
• Salt to taste
• Vegetable Oil
• 1 tsp chopped green chili

Preparation:

1. Heat one tsp of oil in a pan and then add garlic paste and garlic paste and sauté for a few minutes until the paste looks reddish. Add mashed potato, red chilli,salt, chopped green chilli, coriander and then mix it well. Cook for 5 to 8 minutes in medium heat. Set this mixture aside and let it cool.
2. Take the four boiled egg and cut into half. Mix the yellow yolk from the egg with the mashed potato mix.
3. Now make balls out of the potato mix putting the egg in the middle.
4. Whisk the egg raw eggs in a bowl and put bread crumbs in another bowl.
5. Take the potato balls and dip it in the raw eggs and then dip ot in the bread crumbs and keep it aside.
6. Take a pan heat oil and deep fry these balls.
7. You can also use oven to fry the balls, this will be healthier as it will have less oil content.
• You need to preheat the oven to 450 degrees
• Place a aluminum foil on a baking tray and spray oil
• Then place the balls in a baking tray and spray oil on top of it.
• Bake for 10-15 minutes until the balls turn brown
8. Serve hot with chutney or tomato ketchup and enjoy the delicious dimer devil chop