Enticing Ghugni with Spinach Puri

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Ghugni is a popular dish in West Bengal, Orissa, Bihar and Assam. It is a delicate spicy dish with a combination of some wonderful spices simmered in a tasty onion tomato gravy.

In Orissa ghugni is a part of a delicious chaat (street food). A combination of chilled dahi wada, spicy aloo dum and steaming hot ghugni is served with a topping of onion and sev ... mmmmhhhhh....a superb treat for your tastebuds. I really miss it. This version of ghugni is from my moms kitchen which we used to enjoy with rice, chappatis or puris. It is one of our favourite curries at home.

Today I prepared ghugni to have with spinach puri.I got the recipe from Sanjana's Blog.Thanks Sanjana. I love this combination of spinach puri and ghugni as it is very colorful and tasty too.

Ingredients

• 1 cup dry green peas
• 1/2 cup onion
• 1.5 cup diced tomatoes
• 1 tbsp chopped garlic ginger
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds
• 1 tbsp oil

For dry masala

• 1 tbsp whole coriander seeds
• 1/2 tbsp cumin seeds
• 3 red chillies
• 1/2 tsp whole black pepper
• 1 inch cinnamon stick
• 4-5 cloves

Cooking Procedure

Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.

Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder

In a blender make a paste of ginger,garlic n tomatoes n keep aside.

Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 min then add the dry masala powder n fry till oil begin to saturate on the sides.

Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off. Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.

Spinach Puri

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Ingredients

• 3 cups whole wheat flour
• 1 cup spinach leaves
• 2 green chilli
• 3/4 cup water
• salt to taste
• 2 tbsp oil
• oil for deep fry

Cooking Procedure

Make a puree of spinach n green chilli n keep aside.

Heat oil in a frying pan .

Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin.

Deep fry the puri one by one till it puff up n begins to look crispy.

Note: Oil should be hot before dropping the puri. While frying the puri, press them lightly into the oil until they puff up.

Any one can cook series:3,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

Kids Lunch Box Treat by Tastebuds

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Tags: Ghugni, Channa Masala, Puri, Spinach, Breakfast, Easy Recipe, Tasty Recipe

Batata Nu Shaak With Doodhi Thepla

 

This is my second gujarati meal after preparing khichadi with kadhi a few days back. You might have noticed I am preparing simple dishes as this cuisine is new to me. It took me only 45 min to prepare both the dishes side by side n I enjoyed it. I got this recipe from from Nandinis Blog. Thank you Nandini for keeping a beautifull collection of recipes.So here is the recipe...

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup chickpea flour/besan
• 2 tbsp rice flour
• 1 cup grated bottle gourd/doodhi
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• salt to taste
• 2 tbsp oil
• 2 tbsp cilantro /coriander leaves
• 1/2 tsp oil for frying each thepla

 

Cooking Procedure:

Mix all the above ingredients except the oil needed to fry the thepla into a soft firm dough. If needed add very little water as the bottle gourd already contains lot of moisture.Let it sit for 10 min.

Divide them into small 1 inch diameter balls, make them into circles with a rolling pin n fry on a pan on both sides till golden brown with a little oil.

Batata Nu Shaak

 

 

Ingredients:

• 2 cups diced potatoes
• 1 cup chopped tomatoes
• 1 tsp grated ginger
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp oil
• 1 tbsp chopped cilantro
• 1/4 tsp cumin seeds
• 1/4 tsp sugar
• pinch of hing (asaefodita)
• salt to taste

Cooking Procedure

Heat oil in a deep bottom pan, add cumin seeds, hing, grated ginger, turmeric powder n fry till cumin seeds splutter.Now add coriander powder,cumin powder,chilli powder,sugar n fry for 30 sec.Now add chopped tomatoes n stir till they become soft. Then add cilantro leaves,salt n stir for 30 sec.

Add the diced potato n 1 cup water n let it simmer on medium flame,stir occasionally till potato become cooked.Once it becomes soft mash a few a diced potatos to thicken the gravy. Cook for 1 more min n serve hot with thepla,rice or rotis.

My batata nu shaak goes to

Kids Lunch Box Treat by Tastebuds

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Tags: gujarati potato curry, thepla, gujarati cuisine,doodhi thepla

Roasted Bell Pepper Hummus

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Mediterranean food is a favourite at home nowdays, earlier I had posted homemade pita bread n falafel with tahini sauce, however no mediterranean cuisine is complete without hummus the classic dip which can be had with fresh carrots,celery,broccoli or fresh pita bread.

Forget store bought hummus that's been sitting on the shelf for weeks. It's laden with preservatives which is very unhealthy too. There are many variation of hummus n using red bell pepper is my favourite. Adding roasted bell pepper gives it a nice smoky flavor. Here is the recipe

Ingredients:

• 1.5 cups chickpeas (soaked overnight)
• 1 red bell pepper
• 1 tsp chopped garlic
• 2 tbsp chopped onions
• 2 tbsp tahini sauce
• 1/4 tsp cumin seeds
• 1/4 tsp paprika or 1/4 red chilli flakes
• 3 tbsp chopped parsley
• 2 tbsp olive oil
• 10 olives

Cooking Procedure:

Pressure cook the chickpeas with cup water, after 1 whistle switch it off n let it cool.

Roast the red bell pepper greased with oil on medium flame or in a oven for 15 min at 400 F. Peel the skin off n wash nicely if roasted on flame.

Grind all the ingredients with chickpeas n bell pepper except olive oil to a smooth paste.

Garnish with a topping of green olives n olive oil and serve with pita bread.

I am sending this roasted bell pepper hummus to

A.W.E.D.MENU hosted by niloufer started by DK

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mediterranean, Dip, Chutney, Chickpea

Monsoon Special Chole Batura

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Chole Bature a made for each other pair is an authentic north indian dish with chickpeas. It is my all time favourite specially when it is raining. If one gets hot batura with steaming hot chole what else would one wish for. A few weeks back I was in the same situation n I surprised my hubby with this delightful meal n we enjoyed it.

No Onion No Garlic Chole

Ingredients

3/4 cup chickpea(garbanzo beans)

1 cup diced tomato

2 green chilli slit

1/2 inch ginger

1/4 tsp jeera (cumin seeds)

1/4 tsp ajwain (caraway)

2 tsp dhania powder (coriander)

1 tbsp chole masala powder (available in indian stores)

1 tsp amchur powder (dry mango powder)

1/2 tsp garam masala powder(available in indian stores)

1/4 tsp chilli powder

1 tbsp oil

pinch of hing (asafoetida)

salt to taste

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Cooking Procedure

Soak chickpeas overnight for 8-10 hrs with 4 cups water. Then wash it in running water and keep aside.Pressure cook it with 2 cups water n some salt with one whistle then 10 min on low flame n then switch it off.

Then make a paste of tomatos, green chilli n ginger n keep aside. Heat oil in a pan, add cumin seed n ajwain, once cumin seeds splutter add all the dry ingredients except garam masala n fry for 30 seconds, then add the grinded paste n fry for 2 min.

Now open the lid of pressure cooker add this gravy to it mix well n again put the lid. And cook it for 1 whistle.Now switch it off.Once it cools open the lid , lightly mash 1/4 quantity of the chickpea n let it boil. Add the garam masala n 1/2 tsp chole masala n stir nicely. Garnish with cilantro leaves n serve with hot batura or puri or even with rice.

Batura

Ingredients:

2 cups maida (all purpose flour)

3/4 tsp yeast

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Cooking Procedure

Mix yeast in 1/4 cup luke warm water and keep aside for 10 min. After 10 min the yeast will br foamy which shows the yeast has activated..mix with flour add little water to make dough smooth and pliable. Keep it aside for 1/2 hr.

After 1/2 hr heat oil in a deep bottom fry pan, take the dough and knead it for 2 minutes then divide into equal portion and make the batura into a circle with a roller pin and fry each batura and serve hot with chole.

I am sending this chole bature to the wonderful events

Combo Meal Hosted by Chaitrali

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And Chole to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

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Tags: Chole Batura, Channa Masala, Chole Masala, Chickpeas, Garbanzo beans curry. Batura Indian Flat Bread

Chickpea Adai With Bell Pepper Chutney

I love adai as they are healthy n filling too,recently I had soaked chickpea in my fridge so by soaking the remaining ingredients I prepared this adai in two hrs ,with this I made bell pepper chutney too n its a lovely combination .So here is the recipe

Ingredients:

• 1 cup chickpea (soaked for 6-7 hrs)
• 1/2 cup mung dal/lentil
• 1/2 cup toor dal (split red gram/lentil)
• 1/2 urad dal (split black gram/lentil)
• 1/2 cup chana dal (brown chickpea lentil)
• 1/2 cup rice
• 2 chopped green chillies
• 1/2 cup chopped onions
• 1/2 cup chopped cilantro
• 1/2 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• salt to taste
• 1/2 tsp oil for each adai

Cooking Procedure

Soak mung , toor n channa dal together in a bowl with 3 cup water for 2 hrs n also soak rice n urad dal in another bowl with 3 cups water.

After 2 hrs take the first bowl rinse n grind the lentils along with soaked chickpeas.Then grind the soaked rice n urad too to a coarse paste. And then mix all the grinded paste to a semi solid batter. Add hing,salt,chopped green chillies,cilantro n cumin seeds. Mix nicely n ur adai batter is ready

Heat a tava and pour one cup adai batter at the centre n spread it into a circle with circular motion to about 8 to 10 inches then pour half tsp oil around it n sprinkle some onions n chilli flakes on top of it , after 1 to 2 min(once it golden brown) flip it over n let it cook for another one min. Serve hot with chutney .

Bell Pepper Chutney / Dip

Ingredients

• 1 big size bell pepper
• 1/4 cup onion
• 1 tsp chopped ginger garlic
• 1/4 tsp turmeric
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint leaves
• 1/4 tsp concentrated tamarind
• 2 split green chilli
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• pinch of hing (asafoetida)

Cooking Procedure

Heat oil in a pan ,add onion ,ginger garlic,turmeric n stir till onion become translucent n then add bell pepper n green chilli n fry for 4 min or till its rawness gone .Mix all the remaining ingredients n keep aside for cooling ...once it comes to room temperature blend the mixture to a nice paste by adding little water .

Heat oil in a pan add mustard seeds n hing n once it splutter add curry leaves.Then add the tempering to the chutney n serve this chutney with the yummy adai or with hot rice.

I am sending this yummy dish to

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tag: Adai, Dosa, Chickpea, Lentils, Bell Pepper, Bell Pepper Chutney, Bell Pepper Pachadi, Bell Pepper Dip, Vegan Recipe, Diabetic Food

Simple Tomato Dal

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This is a very simple n flavorful dal to prepare. It can be had with rice n rotis and it is one of my favorite dal. There are many variations by changing the dal/lentil. I used mung dal but you can also use toor dal or masoor dal. You can try all the variations n I am sure you will the notice the difference but all are tasty.

Preparation time :5 min

Cooking time:15 min

Serves :3 to 4 people

Ingredients:

• 1 cup moong dal
• 1 cup diced tomatoes
• 1/2 cup chopped onions
• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp urad dal
• 1 tsp crushed garlic
• 1/4 tsp turmeric powder
• 2 green chilli sliced
• 2 red chilli
• 1 pinch hing (asafetida)
• salt to taste
• 3 cups water

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Cooking Procedure

Wash the dal with normal water n keep aside.In a pressure cooker heat 1 tsp oil add urad dal,mustard seeds,cumin seeds,hing,turmeric powder n stir till mustard seeds splutter.Then add onion,garlic,curry leaves,green chilli,red chilli n fry for a min. Now add tomatoes n dal let them fry one more min.

Then add three cups of water, salt n close the lid, pressure cook for 3 whistles.Then off the flame.Once it cools open the lid mix it well.Add 1 cup water n let it boil for 5 min. And ur dal is ready !!

This dal and another 5 more dishes

Masala pav

Brussel Sprout Curry

Cottage Cheese Stuffed Tomato Fritters

Tomato Chutney

Tomato Rice

Indian Salsa (Tomato Onion Chutney)

goes to "Healing Food - Tomatoes" Event hosted by PJ and started by Siri.

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Tags: Tomato Dal, Tomato Pappu, Tomato Mung Dal, Lentil Gravy