18
Jul 20

Luchi (Bengali Fried Bread Recipe)

  • Servings: 2
  • Making dough time: 4 minutes.
  • Preparation time: 12 minutes.
  • Frying time: 5-6 minutes (each batch).
  • Total time: 22 minutes.

Luchi with Ghughani (dry peas) or chholar dal (chana dal) is the essence of Bengal, the state of India. It is one of the staple foods of every house. It holds a special place in Bengali cuisine; surly you will have an unforgettable meal experience.

In the recipe I used pure desi ghee (clarified butter) to deep fry the Luchi, the aroma of ghee makes it special but one can use their favorite oil as well. So the cool recipe is signaling you…

Ingredient:

  • Maida (Refined flour): (2 cups) 250 gm
  • Salt: 1 teaspoon
  • Ghee: 3 tablespoon (for moin to be put in dough itself)
  • Hot water: ½ cup
  • Ghee/ cooking oil: for deep frying

Preparation:

For making dough:

  1. In a wide vessel, put Maida, salt and ghee, mix well by rubbing between palms and prepare soft dough using hot water (be careful while handling hot water, put water in small quantity), keep aside , use after 20-30 minutes. Dough can be prepared in food processor also, use hot water only.
  2. Divide the dough into 14-15 parts; make balls, roll the entire ball in 2-2.5 inch diameter circle, keep aside.

Method:

  1. Heat oil in a fry pan on high to medium flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  2. Deep fry the rolled Luchi on medium flame; after they start to puff, turn over, and fry till it becomes creamy in color.
  3. Now, mouth watering “Luchi (Bengali Fried Bread Recipe)” is ready to be served with “Ghughani (Dry peas) Bengali Recipe”, chana dal (chholar dal) or Aaloo Dum.
Luchi (Bengali Fried Bread Recipe)
Luchi (Bengali Fried Bread Recipe)
Ingredient
Dough
Dough ball
rolled Luchi
Deep fry the rolled Luchi
Deep fry the rolled Luchi
Deep fry the rolled Luchi
Luchi (Bengali Fried Bread Recipe)” is ready
Luchi (Bengali Fried Bread Recipe)
Luchi (Bengali Fried Bread Recipe)
Luchi (Bengali Fried Bread Recipe)
Luchi (Bengali Fried Bread Recipe)

17
Jul 20

White peas Ghughani (Bengali Recipe)

  • Servings: 3-4
  • Soaking time: 6 hours.
  • Preparation time: 6 minutes.
  • Boiling time: 10 minutes
  • Frying time: 11 minutes.
  • Cooking time: 5 minutes.
  • Total time: 32 minutes.

Ghughani is originated from India and Afghanistan, Afghanistan was once a part of India.  ‘Dry white peas Ghughani” is fascinating and overwhelming as a breakfast or brunch, when it paired with Luchi (variation of Poori/Bengali deep fried bread).

When I was roaming outside of Victoria garden in Kolkata; I saw so many roadside tea stall, selling the Ghughani as evening snacks served with chopped onion and lemon juice. It is a versatile dish; which can be served in many ways… like chat, meal or side dish.

This recipe is compulsorily served as Bhog (Prasad) in the festival of Durga Pooja in every Bengali Pandal; it is something that everyone cherishes. I too used to cook every now and then…

Ingredients:

  • Dry peas: 150 gm.
  • Potatoes: 100 gm.
  • Green chili: 1 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Medium)
  • Ginger: 2” piece
  • Mustard oil: 4 tablespoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Coconut: 2 tablespoon (grated)
  • Garam masala: ½ teaspoon

Preparation:

  1. Soak pea minimum 6 hours or overnight.
  2. Chop onion, ginger, green chili and tomato; grind to fine paste, keep aside.

Method:

  1. Boil soaked peas with bay leaf and water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 4-5 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat oil in it; when it smokes, add cumin. Sputter for few seconds, add chopped potatoes stir fry for 3-4 minutes on medium flame; add ground paste and continue to fry on medium low flame for couple of minutes.
  3. Add chili powder, turmeric powder and salt; lower the flame and continue to cook for another couple of minutes or till oil separate from masala, add boiled pea and water for desired consistency.
  4. Cover the lid; let it boil for about 4-5 minutes on lower flame, add Garam masala, put off the flame, transfer into serving bowl.
  5. Garnish with onion rings, coconut and green chili.
White peas Ghughani (Bengali Recipe)
White peas Ghughani (Bengali Recipe)
Ingredients
Soaked peas
Boil soaked peas
Allow cooker to cool and open
add cumin
add chopped potatoes
add ground paste
add ground paste
continue to fry on medium low flame for couple of minutes.
Add chili powder, turmeric powder and salt
add boiled pea
add boiled pea
let it boil for about 4-5 minutes on lower flame
add Garam masala
put off the flame
White peas Ghughani (Bengali Recipe)
White peas Ghughani (Bengali Recipe)
White peas Ghughani (Bengali Recipe)

12
Jul 20

Kachori plain (Bihar)

  • Servings: 2
  • Making dough time: 4 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 6-7 minutes (each batch).
  • Total time:21 minutes.

Whenever I miss my parent’s house; I used to cook our family favorite recipe the traditional and popular dishes from Bihar cuisine and always do overeating due to its deliciousness.

Kachori is one of my comfort food, especially with “Aaloo bhujia (dry potato dish)”; some three to four decades ago it used to be one of the must item of breakfast to be served to guest, now the world has changed so the food too.

Ingredient:

  1. Wheat flour: (2 cups) 300 gm
  2. Salt: 1 teaspoon
  3. Ghee: 4 tablespoon (for moin, to be put in dough itself)
  4. Ajwain (thymol seed): ½ teaspoon
  5. Kalongi (Nigella seed): ¼ teaspoon
  6. Water: ½ cup
  7. Ghee/ cooking oil: for deep frying

Preparation:

For making dough:

  1. In a wide vessel, put Aata, salt, Ajwain, Kalongi and ghee, mix well by rubbing between palms; mix well and prepare hard dough with the help of hot water(don’t knead more), be careful while handling hot water, put water in small quantity. Keep aside.
  2. Dough can be prepared in food processor too.
  3. Divide the dough into 10-12 parts; make balls, roll the entire ball in 3” inch diameter circle (don’t bothered about torn edges of kachori, it is the specialties). Keep aside.

Method:

  1. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  2. Deep fry the rolled kachori on medium flame; after they start to puff, turn over, and fry till it becomes golden brown in color.
  3. Now, mouth watering “Kachori plain (Bihar)” is ready to be served with “Aaloo Bhujia (dry potato dish)” accompanied with “Sooji Halwa”.
Kachori plain (Bihar)
Kachori plain (Bihar)
Ingredient
Preparing dough
dough
Divide the dough into 10-12 parts
make balls
roll the entire ball
roll the entire ball
Deep fry the rolled kachori
Deep fry the rolled kachori
Deep fry the rolled kachori on medium flame
they start to puff, turn over
fry till it becomes golden brown in color.
Kachori plain (Bihar)
Kachori plain (Bihar)
Kachori plain (Bihar)
Kachori plain (Bihar)
Kachori plain (Bihar)

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)