Monday, 16 October 2017

Recipe of the day: Ghugni

Here is the most wanted recipe of Ghugni!
Ghugnia is a very popular snack in Bengal and in parts of Bihar and Orissa. It is made with dried white peas. Although, the dish Ghugni is like ‘Chole’ ofNorthern India; but it has its own Bengali flavor!


Prep Time:   20 minutes
Cook time:    20 minutes
Serve:          4


1. Dried Peas:                       250gm.
2. Potato (diced):                  1 big
3. Onion (sliced):                  2
4. Ginger Paste:                    1tablesp.
5. Garlic Paste:                     11/2 tablesp.
6. Tomato:                            1
7. Bay leaf:                           1
8. Turmeric Powder:             ½ tablesp.
9. Cumin Powder:                   1/3 tablesp
10. Coriander Powder:           ½ tablesp.
11. Kashmiri Chili Powder:      1 tablesp.
12. Garam Mashala Powder:   ½ teasp.
13. Salt:                                 to taste
14. Sugar:                               ¼ teasp.


Ghugni - a famous street-food in West Bengal

·       Soak the dried peas with lots of water overnight and boil till it well cooked. If you use pressure cooker, of the heat after 3 whistles.

·       Heat oil in a deep pan. Fry the coconuts and keep it aside.
·       Put the bay leave in the same oil. When an aroma comes out, put the potatoes with salt and turmeric powder in the same oil, mix well and cook till it become golden brown.
·       Then add the onions in it and fry till it becomes golden brown.
·       Now add the ginger, garlic paste and tomatoes and cook 2-3 min.
·       Add cumin, coriander, Kashmiri chili powders and sugar in it. Add a little of water, mix well and cook until the oil separates from the spices.
·       Add the boiled pease and fried coconuts in it. Mix very well and cover with a lid.
·       Cook until the potatoes cook well. Add some water if need.
·       Add the Garam Mashala Powder just before off the heat.
·       Serve hot with Roti, Paratha. Mughlai Paratha or you can serve it alone as evening snack.

That’s all for today. Hope you like the recipe. Happy Diwali to all if you in advance! Enjoy with your all family. And, don’t forget to make your kitchen safe and cockroach-free with LAL HIT!

Recipe of the day: Mughlai Paratha

Hello hello hello lovely foodies! After a big round of festival, I am here for the next round! Hope you all have enjoyed Durga Puja and Dussehra. Now we all are waiting for the ‘Festival of Light’ – Diwali! Right?
In my childhood, in any festival, when I went to eat with my family or friends out, one liquorish name was very common and covetable – it is ‘Moglai Parota or Mughlai Paratha’! It was served with Potato Curry or Ghugni. I am going to make this childhood-love in this Diwali; and don’t worry! I’m going to share the recipe today, so you also can try it in home to surprise your family!
Mughlai paratha is a popular Bengali street food especially in West Bengal, India and Bangladesh. During Mughal period, the cuisine of Dhaka and rural Bangladesh was influenced by Mughal recipes.
Mughlai paratha is one of the Mughlai recipes that entered in undivided Bengal during the Mughal Empire. During British Rule, it became a popular tiffin snack in Calcutta.

Let’s go for it…………….

Mughlai Paratha

Prep Time:   2hours
Cook time:    20 minutes
Serve:          4


For dough:

1. Flour/ maida:                           250 gm
2. Oil:                                          3 tablesp.
3. Baking Soda:                            a pinch
4. Salt:                                         a pinch
5. Water:                                     as required

For Stuffing:

1. Egg:                                          4 pieces
2. Onion (chopped):                       2
3. Green chilies (chopped):           as per taste
4. Coconut (cut into fine pieces):  1/3 cup
5. Peanut (roasted):                      handful
6. Salt:                                         to taste
7. Oil:                                           to fry


1. Make a soft dough withall the ingredients. Cover the dough with a moist cloth and keep it aside for at least 1 hours.
2. In a bowl, put chopped onion, eggs, green chilies, coconut, peanuts and salt. Beat very well and keep aside.
3. After resting the dough for 1hr, knead it again.
4. Now divide the dough in 4 balls.
5. Now roll a ball as thin as possible but not paper thin, else it will not hold the stuffing well.
6. Put the 1/4th of egg stuffing in the middle. Spread little.
7. Now fold two opposite sides towards center.
8. Similarly fold another two ends so that it completely closed the filling inside. Make sure no filling has come out.
9. Heat a flat tawa with oil.
10. Places one paratha gently and fry until both sides turn to nice and golden brown.
11. Once done, take out on paper towel.
12. Serve hot mughlai paratha with spicy potato curry or ghugni*.

*The recipe of Ghugni is coming up in a while!