03
Jun 20

Ghughani dry (Black Chick Peas/Bengal Gram) dry

  • Servings: 4
  • Soaking time: 6 hours.
  • Preparation time: 10 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 15 minutes.
  • Total time: 35 minutes.

Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, roasted or fried poha (flatten rice); my mother used to cook almost every day in the breakfast, but now I used to cook once in a week. The recipe I uploaded here is just the way my mother used to cook with same spices.

Indian states of Bihar, west Bengal (Kolkata), Jharkhand, Utter Pradesh, Odisha, Assam and Tripura; served with puffed rice (Kurmura) paired with onion Pakoda (fritters) or lentil fritters (Kachari/ Bhajia) as evening snacks . The recipe is mostly used to serve to break dawn to dusk fast at the month of Ramadan, not only in India and Pakistan but whole Indian continent.

 Ingredients:

  • Black Chick Peas (kala chana): 300 gm.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Small, optional)
  • Green chili: 2 no.
  • Ginger: 2”piece
  • Garlic: 3-4 clove
  • Cumin: 1 teaspoon
  • Whole red chili: 1 no.
  • Dry masala: (red chili: 2-3 no, coriander: 1 tablespoon, cumin: 1 teaspoon and Black pepper: 8-10 no.)
  • Salt: 1 ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Cooking oil/ Mustard oil: 4-5 tablespoon
  • Garam masala powder: ½ teaspoon
  • Lemon: 1 no.
  • Green coriander: 1 table spoon

Preparation:

  1. Soak chick peas minimum 6 hours or overnight, keep aside.
  2. Chop onion into small pieces, keep aside.
  3. Dry roast all dry masala on lower flame, cool and grind to powder, keep aside.
  4. Grind ginger, garlic and green chili to prepare wet masala paste, keep aside.

Method:

  1. Take wok (kadhahi) heat oil; add cumin and red chili sputter it for few seconds; add chopped onion, stir fry on high flame till onion turns translucent(about 2 minutes).
  2. Add turmeric powder and prepared dry masala powder, tomato and wet masala paste; continue to fry on medium flame until oil separates from the masala( about 3 minutes).
  3. Add soaked chick peas stir fry for couple of minutes at medium flame; add two cups of water, bring to boil, reduce to low flame and cook until done (10-12 minutes) with lid on.
  4. Add salt; continue to cook on high flame till it gets semi dry in consistency (about 2 minutes), Put off the flame.
  5. Add lemon juice and Garam masala powder; “Ghughani dry (Black Chick Peas/Bengal Gram) dry” is ready to be served with chopped raw onion.
Ghughani dry (Black Chick Peas/Bengal Gram) dry
Ingredients
Dry roast all dry masala on lower flame
Ingredients
add cumin and red chili sputter
add chopped onion
Add turmeric powder and prepared dry masala powder, tomato and wet masala paste
Add soaked chick peas
stir fry for couple of minutes
add two cups of water
bring to boil
reduce to low flame
Add salt
Add lemon juice
Put off the flame.
add Garam masala powder
Ghughani dry (Black Chick Peas/Bengal Gram) dry
Ghughani dry (Black Chick Peas/Bengal Gram) dry

05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Rice flour: 1 tablespoon
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste, rice flour, chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
add rice flour
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

15
Sep 19

Mango powder and Date chutney (sauth/dip)

My favorite and secret memory of my childhood…mouthwatering mango powder and date chutney seasoned with kala namak (black rock salt), roasted crushed clove and cumin. These Indian spices known for digestive properties as per Ayurveda. Whenever my mother prepared this chutney, I licked this with my finger and enjoyed…

This chutney is very popular in north India and is the heart of any street food, Chat, Samosa, Dahivada, Bhelpuri and many more…

Traditionally this chutney is made with tamarind instead of Mango powder; this is the variation especially for the condition when tamarind is not available or for someone who is not allowed to take tamarind due to medical reasons.

Store the chutney for months at normal room temperature…

Ingredient:

  • Mango powder: 50 gm
  • Date: 100 gm
  • Fresh mint leaves: 50 gm.
  • Jaggery: 50 gm
  • Salt: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Black rock salt (kala namak): half teaspoon
  • Clove: 5-8 no. (Roasted powder)
  • Roasted cumin powder: ½ teaspoon

Preparation:

  1. Prepare a solution of jeggery in a cup of hot water; sieve it by passing the solution into soft muslin cloth or kitchen strainer to remove insoluble particle if any, keep aside.
  2. Blend the mint and date in the mixer grinder using this solution to make paste, keep aside.
  3. Mix mango powder and jeggery solution carefully to avoid the lumps. Keep aside.

Method:

  1. Pour ready solution of mango powder and Jaggery with salt and chili powder into the pan, boil it till it becomes little bit thicker, it will take 4-5 minutes. Add blended mint and date paste; continue to cook on medium low flame till it gets thick consistency as chutney (4-5 minutes), put off the flame.
  2. Add cloves powder, cumin powder and black salt, stir well.
  3. Now Mango powder and Date chutney (sauth/dip) is ready. Store it in a clean and dry glass jar after it comes to room temperature. Always use dry spoon to take out form jar to keep it fresh for long.
Mango powder and Date chutney (sauth/dip)
Ingredient
solution of jeggery
Blend the mint and date
Blend the mint and date
Mix mango powder and jeggery
Pour ready solution of mango powder and Jaggery with salt and chili powder
Pour ready solution of mango powder and Jaggery with salt and chili powder
becomes little bit thicker
Add blended mint and date paste
continue to cook
put off the flame
Add cloves powder, cumin powder and black salt
Mango powder and Date chutney (sauth/dip)
Mango powder and Date chutney (sauth/dip)

06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


30
Oct 18

Raw banana kachori

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

  • Raw banana: 2no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Red Chili powder: 1 teaspoon
  • Saunf (funnel seed):1 teaspoon
  • Coriander leaves: 20-30 gm
  • Kalongi: ½ teaspoon
  • Oil: 1 table spoon
  • For dough (outer layer):
  • Maida (refined flour):2 cups
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1 teaspoon
  • Salt: ½ teaspoon
  • Oil: for deep frying

Preparation

  1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

  1. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee. Mix well by rubbing between palms.
  2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

  1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat.
  5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
  6. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.

Raw banana kachori

Raw banana kachori

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add grated banana

add grated banana

Add salt

Add salt

Add salt, chat masala

Add salt, chat masala

Add salt, chat masala, red chili powder

Add salt, chat masala, red chili powder

and fresh coriander leaves

and fresh coriander leaves

stuffing & dough

stuffing & dough

make lemon size balls

make lemon size balls

Flatten the edge of each ball

Flatten the edge of each ball

stuff 1 tablespoon stuffing

stuff 1 tablespoon stuffing

Pull the edge of dough

Pull the edge of dough

Pull the edge of dough to wrap the (stuffing)

Pull the edge of dough to wrap the (stuffing)

raw kachori

raw kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Fry till it becomes golden brown

Fry till it becomes golden brown

Raw banana kachori

Raw banana kachori

Raw banana kachori

Raw banana kachori