Ghugni ( ঘুঘনি ) Recipe

Ghugni:

For those who dont know about Ghugni here comes the history, Its an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, then served with puffed rice,(kurmura) and at times with hot onion pakoda/bhajiya or with Poori. Some versions include meat, such as lamb. It is the one of the  most  and affordable food in Kolkata. Mangsher ghugni has been described as a "Kolkata trademark".

Ki bondura ek cup cha r  muri die cholbe to? 

Ingredients for Ghugni:

Dry white peas – 1cup
bay leaf – 1
cumin seeds – 1tsp
tamarind paste – 1tsp
chili powder-1tsp
garlic pods(crushed)- 4
onions – 2
tomatoes- 2
cardamom – 2 pods
oil – 2 tbsp
green chillies – 4
garam masala powder -2 tsp
coriander leaves – a few to sprinkle on top
coconut scrapings – 2 tbsp
Ginger paste – 11/2 tbsp
cinnamon – 1 small stick
salt to taste

Recipe:

Now mission one - find out some dry peas and soak it overnight. Next day Drain the water and keep aside. Pressure cook it on sim for half an hour. Take a heavy bottomed vessel, which is perfect for all your tadka and Ghugni needs. Now add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf fry for a few seconds. First fry for a minute some  garlic, ginger, green chillies, then add onions. When the onions turn pink add the tomatoes and tamarind paste and saute for a minute. When the tomatoes turn soft and pulpy add chilli powder,garam masala powder and salt. Say NO to Sugar ..As Chinni Kam hair Chini Kam hain …Ghugni me thori kam kam o humdum o humdum. Actually koi chinni nai hain!  Finally add the cooked dry peas and coconut shreds and simmer for five minutes.

Garnish with coriander leaves. Serve hot with rice, chappatis puffed rice,(kurmura), hot onion pakoda/bhajiya or with Poori. 

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Panipuri (ফুচকা) Recipe

Panipuri Fuchka:

Just a small Gyan to my BHaiyo ,Bahano and Mitro. Do you know beside calling Jaanu  these are the nick names of Fuchka: PaniPuri,GolGappe,Pakodi,Paani ke Patashe,Pani ke Bataashe/Patashi,Gup Chup,Phulki,Tikki,Padaka and in English Watery Bread…

There is hardly anyone who doesn’t  loves fuchka.

Lets get started to make masala pani:

Ingredients for Panipuri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
1/4 tsp Baking Soda
Oil to deep fry
2 tblsp Jaggary (Gur)

Recipe:

To make pani:

Its completely depends on your taste how you like your pani….masala pani of course. Adjust spices and tanginess to taste. Strain through a wire strainer to remove any rough bits. (though its helps to clear your stomach.

Now  next mission is to make puri:

Cover  the dough with wet cloth for 15-20 minutes, Now you must be  thinking how to make that dough. so here is  the list guys :

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. It's totally depend on your mouth size ,how you are going to make your Fuchka balls, (Whether you are considering yourself as Mr. Khali Or as Miss. Shraddha Kapoor). Its preferred to make small sized balls.

Sprinkle  some dry maida or sooji and roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Use a paper towel to get acne  free skin...guys just joking ...its not a beauty blog. Use paper towel to soak up excess oil from Fuchka. Once its cooled store it in an airtight container.

Please note: Being an Indian when you get something extra and even that for free, you feel happy So for your as well as for panipuri waala's mental satisfaction Never forget to ask for 'sukhi puri' after eating 'chat or pani puri' at 'pani puri wala'.

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Bhapa Illish Elish Ilish ( ভাপে ইলিশ ) Recipe

Bhapa Illish/Elish/Ilish

Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)

Hilsa Fish - 800 grams
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Mustard Oil - As required
Green chili - 2
Salt as per taste
Turmeric paste - 1 tsp
Lemon Juice - 1 tsp

Recipe:

Using mixer grinder make a paste of mustard seeds (black and white) along with poppy seeds ,two green chillies and add salt as per your taste.

Marinate your fish - 8 pieces (800grms apprx) with this fine paste for 15 minutes don’t forget to close the box tightly.

Now take a container  in which you are going to cook your lovely fishes and fill it up with water such that you are able to submerge half of the tiffin box  and close the lid of the container.If needed add water.

Please be patient enough because it's not Maggi ….so just wait for 20 minutes.

So what are you waiting for ...grab your Bhapa Ilish with plain rice.

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