Ghugni Recipe

Ghugni  is  a  famous street  food   in  India . Ghugni is made from dried yellow  peas , ripe tomatoes , cumin  powder , coriander powder , fresh finely chopped  coriander leaves , chopped onion and garlic .

Even ,   Ghugni  is  made  to  easy . You can serve  for   Home party or Gate to gather  party . Ghugni  is  serve  like  evening  Snacks .  

Ingredients :

1. Dried  yellow peas - 2 cup

2. Salt  to taste

3.  Turmeric  powder - 1 tea spoon

4. Sugar - 1 small tea spoon

5. Potatoes - 1

6. Bay leaf - 2 pieces

7. Whole  cumin seeds - 1 small tea spoon

8. Kashmiri dry red chili powder - 1 table spoon

9. Dry  red  chili powder - 1 tea spoon

10. Cumin powder - 1 table spoon

11. Coriander  powder - 1 table spoon

12. Lemon juice as required

13. Oil  as required

14. Garam masala powder -  1 tea spoon

15. Fresh  coriander leaves finely chopped - 3 table spoon

16. Ripe tomatoes -1 ,  cut  into very finely chopped

17. Onion - 2 - 3 ( peeled  the onion  and  cut  into  slice pieces )

18. Garlic  paste  -  2  table spoon

19. Ginger  paste - 1 table spoon

Methods :

1. Take  a bowl . Now  add  dried  yellow  peas  into  a bowl  .  Pour the enough  water  into  dried  yellow  peas . Soak  the  dried  yellow   peas  for  about whole night  or 7 - 8 hours  and keep  a side . Cover  it .

2. Next  morning  drain the  water  from  dried  yellow peas  and  keep  a side . Take  a pressure cooker  , add  soak  yellow  peas  into  a  pressure cooker  with  water . Cover  and  close  the lid  to pressure cooker . Pressure  cook till  2 - 3 whistles on  medium  flame . Then  switch  off the flame  and  keep  a side .

3.  Take  a  wok  . Now  pour the oil  into a wok .  Heat  the oil . Meanwhile oil  is completely hot . Add  bay leaf  and 1/2 tea spoon of  whole cumin seeds  and fry till few seconds on low flame .

4. Next  add  small  cube  potatoes  pieces  into  hot  oil  and fry until  golden brown . 

5. Add  slices  onion pieces  into hot oil  and  fry for few minutes on medium flame .

6. Add  2 table spoon of  garlic paste and 1 table spoon of  ginger paste . Saute for few seconds .

7. Next  add  1  small  tea  spoon  of  turmeric  powder . Saute till raw smell goes off  from the turmeric powder . Add  chopped  tomato pieces  and  saute  until  tomatoes  pieces  are soft  on medium  flame .

8. Add  salt to taste and 1 small tea spoon of  sugar . Mix well .

9. Next  add  1 table spoon of  kashmiri  dry red chili powder ,  1 tea  spoon of  dry  red chili powder ,  1 table spoon of  cumin powder , 1 table spoon  of  coriander powder and sprinkle few  drops of water . Saute till separates oil  from the spices mixture .

10. Add  boiled  yellow peas into spices mixture  and  pour 1 cup of water . Mix well . Now  add 1 tea spoon of  garam masala powder . Mix well . Cover the wok and cook for  5 - 10  minutes on high flame .

11.  After 10 minutes , open  the  cover  and   Gravy is completely thicken . Then switch  off the flame .

12. Pour the Ghugni  into a serving bowl . Now add 1 tea spoon of lemon juice , sprinkle  finely chopped  green chills and sprinkle  finely chopped   fresh  coriander leaves on top of Ghugni .

13. Serve hot .

Beguni / Eggplant Fritters / Crispy Eggplant / Brinjal Fritters

ingredients :

1. Brinjal  / Eggplant - 1
2. Salt To Taste
3.  Pinch  of  Turmeric Powder
4. Bengal  Gram Flour  As Required  or 1/2 cup
5. Water  As  Required
6. Oil As Required 

Methods :

1. Wash and clean the eggplant  very well .
2. Cut  the eggplant with remove the end of  portion .  Cut into very long , slice and  thin  pieces  . Keep it a side .
3. Take a mixing bowl .  Mix  together with  add Bengal  gram flour , pinch of turmeric powder and salt to taste .
4. Gradually  add the water  into  the  mixture .
5. Make a smooth  batter . Stirring constantly to make a thick &  smooth batter . Beat it  very well . Keep aside for about 30 minutes .
6. The batter should be like pakora consistency batter . The  batter neither very liquid  nor heavy consistency .
7. Take one pieces eggplant . Dip the eggplant  into  the batter very well and coat both sides .
8. Add enough  oil in pan . When oil is  hot . Medium heat . Put the coat eggplant  one by one  into the oil . Fry them both sides  and  fry till deep  golden color . Take out from the oil .
9. Remove  the excess oil .
10. Serve hot with puff rice and tea . 

Vegetables Mughlai Paratha

KOLKATA' S     FAMOUS    STREET   FOOD    VEGETABLES   MUGHLAI   PARATHA

(  For  Stuffing )

1. Potato  peeled ( small cubes ) -  1/2 bowl

2. Cauliflower  ( small cubes ) - 1/2 bowl

3. Green Peas - 3 table spoon

4. Fresh Coriander Leaves - 2 tea spoon

5. Salt To Taste

6. Sugar - 1 tea spoon ( optional )

7. Turmeric Powder - 1/2 tea spoon

8. Cumin Powder - 1/2 tea spoon

9. Coriander Powder - 1/2 tea spoon

10. Dry Red Chili Powder - 1/2 tea spoon

11. Garam Masala Powder - 1/2 tea spoon

12. Tomato 1/2 ( small bowl ) finely chopped

13. Oil As Required

Methods :

Take a wok . Now  add oil . Heat oil in wok on medium heat for about 2 - 3 minutes . Now add potato cubes , Green Peas , cauliflower , finely chopped tomato , and salt . Stir . Mix well . Reduce heat to low . Cover , Now  add 2 table spoon water  on lid . Simmer for 10 - 15 minutes , or till vegetables are half  cooked . After 10 minutes open the  cover ,  Now  add turmeric powder and sugar 1 tea spoon ( optional ) , Mix it very well . Next  add cumin  powder , coriander powder , dry red chili powder and gram masala powder  and mix very well . Now  add 1/2 cup water and mix very well . Cover . ( cooked for 5 minutes ) Cooked Till Vegetables are tender .  When vegetables are completely Tender and water completely absorbed . Switch off flame . Allow It to cool .

               Parathas

Ingredients :

1. All purpose flour / Refined Flour / Maida - 1 cup

2. White oil as required

3. Water as required


Methods :

1. Step - 1 , Take a bowl , Now  add all purpose flour / refined flour / maida add white oil and add water . Add enough of remaining water at a time , mixing after each addition till dough forms a soft ball . Knead very well . Knead till dough is smooth . Keep covered with a damp kitchen cloth about 30 minutes . Rub  hands with a oil .Knead dough briefly on a floured board , roll a ball of dough into a flat round . Roll out the balls into a round shape  as thin possible and put a 3 table spoon amount of vegetables filling in the middle . Now  fold it all four sides paratha one by one to cover the filling like envelope and seal it properly .
               
                                                   Images - 1 ( Step - 1 )

                                                   Images - 2 ( Step - 2 )

                                                   Images - 3 ( Step - 3 )

                                                  Images - 4 ( Step - 4 )

                                              Images - 5 ( Step - 5 )

   

                                                  Images - 6 ( Step - 6 )

                                                     Images - 7 ( Step - 7 )
     

   
                                                           Images - 8 ( Step - 8 )

2. Step - 2 , Take a tawa or non stick pan , when pan heated . Now add one pieces paratha , fry on both sides till light golden . Now add white oil fry on both sides till golden brown . Remove . Fry remaining parathas in the same way .

3. Serve hot with tomato ketchup ,  Vegetables Salad   or any chutney .

Pav Bhaji

Ingredients :

1. Potato - 1 small size

2. Carrot - 2 pieces

3. Green Capsicum - 1 ( finely chopped )

4. Beans - 100 gm

5. Green Peas - 100 gm

6. Finely chopped fresh  coriander leaves - 1/2 bowl

7. Oil as required

8. Tomato -  2  medium size

9. Cauliflower florets - 10 - 12

10 . Dry Red chili powder - 1/2 tea spoon

11. Cumin powder - 1/2 tea spoon

12. Coriander powder - 1/2 tea spoon

13. Garlic Paste - 1 tea spoon

14. Ginger paste - 1 tea spoon

15. Pav Bhaji Masala Powder  - 1 Table spoon

16. Chat Masala Powder - 1/2 tea spoon

17. Garam Masala Powder - 1/2 tea spoon

18. Pav Bread - 2 pieces

19. Butter as required

20 . Onion - 1 pieces ( finely Chopped )

21. Turmeric Powder - 1/2 tea spoon

22. Green Lemon Juice - 2 table spoon

Method :

To Make The Bhaji :

1. Step - 1 , Potato , cauliflower , Beans and carrot rinse , cleaned and wash and peel them . Cut  potato ,  beans , and carrot them into cubes .

2. Step - 2 , Take a pressure cooker . Put potato , cauliflower , carrot , Beans , add water and 1/2 tea spoon salt . Close Cooker . Cover and close the lid and pressure cook for 2 whistles or till the vegetable is cooked tender . Switch off flame . Keep aside .

3. Step - 3 , After 20 minutes , open the  cover , pour vegetable into a bowl . Allow  It  to cool .

4. Step - 4 , Now take a pav bhaji masher and all the cooked vegetables well or heavy ladle mash the vegetables and keep them asides .

5. Step - 5 , Now take a wok , then add oil when oil heated and when it start smoking add finely chopped onion and finely chopped green capsicum  stir fry for about 5 minutes till color golden brown . Now  add Ginger paste , garlic paste and finely chopped tomato  and mix very well . Saute for all spices till  oil separates . Now  add whole  green peas 100 gm and  saute for 2 minutes . Now add salt to taste  and turmeric powder 1/2 tea spoon . Mix well . Saute for few seconds . Now add mashed vegetables . Mix It Very Well . Now add cumin powder 1/2 tea spoon , coriander powder 1/2 tea spoon , dry red chili powder 1/2 tea spoon , pav bhaji masala 1 table spoon and chat masala powder 1/2 tea spoon . Mix well . Stir occasionally . Now add finely chopped  Fresh coriander leaves 1/2 bowl  and green  lemon juice  2 table spoon ,and add garam masala powder 1/2 tea spoon . Mix very well .Over low flame , keep simmering , when gravy thicken switch off flame . Now add 2 table spoon butter mix very well . Transfer to a serving bowl .

To Prepare The Pav :

1. Take a tava . Then heat a tava . When it's hot , then add 4 table spoon butter . Place the slice pav face down and cooked for 2 - 3 minutes to toast slightly once done , remove from the pan . Switch off the   flame .