NOTE:
Ghuguni the favourite street food of Kolkatta,served with a dash of tamarind juice and chat masala with sprinkling of onion: Enjoy making this wonderful tangy dish for your family. I have used onions to enhance the taste.But ghuguni tastes equally good without onions. Mustard oil gives a better flavour.But I have used Sunflower oil.
Recipe:
U need:
White dry peas: 2 cups washed and soaked for 5 to 6 hours.
Well diced onions: 1/4 cup
Saunf: 1 tsp
Jeera: 1/2 tsp + 1 tsp
Methi seeds: 3 to 4
Kala jeera: 1/2 tsp
Bay leaf: 1
Red chillies: 2
Oil :3 tablsp
ginger: 3 tsp minced fine
Salt to taste
Dhaniya-jeera powder: 2 tsp
Tomatoes: 1 chopped fine
Green chillies: 2 minced fine
Tamarind juice: 2 tablsp
Coriander leaves: 3 tsp minced fine
Garam masala: 1 tsp
Chat masala to taste
Method:
1.Pressure cook the soaked peas till the peas are soft.3 to 4 whistles.
2. Dry roast saunf,1/2 tsp jeera, methi seeds,bay leaves,kala jeera and red chiilies for 1 min till a nice aroma comes.Cool and dry grind to a powder with a pinch of salt and 1/2 tsp sugar.
3. Heat 3 tablsp oil in a kadai.When hot add 1 tsp jeera. Sauté.Add the ginger and minced green chillies and sauté. Now add the onions and continue frying.(Here if onions not used then directly add the tomatoes)
4. Add chopped tomatoes and stir well.Add dhaniya-jeera powder,salt,garam masala powder and continue stirring. Once the tomatoes are done,add the cooked peas.Mix well.Add 1 cup water and simmer for 5 to 6 mins. Add some coriander leaves.
5. Add the ground dry powder,stirring well.Simmer for another 5 mins.
6.Transfer to a serving bowl. Just before serving add a dash of the tamarind juice,sprinkle some chat masala and garnish with coriander leaves. Serve with rotis or plain bread.
Bon!Appetite!!!!!!!!!!!
U need:
Ready made Pizza base(preferable wheat base): 2
For Pesto:
Almonds: 1/4 cup
Walnuts: 1/4 cup
Basil leaves: 1/4 cup
or
Dried basil: 2 tabslp
Dried chilli flakes: 1tsp
Fresh corn: 1 cup
Olive oil: 2 tablsp
salt to taste
Coriander leaves(optional); 1 tsp
Tomato 2 big sliced fine
Onion:2 big sliced fine
Green chillies: 2 sliced into thin circles
or
Jalapeño: 2 sliced
Capsicum red: 1 slice into circle
Capsicum green :1 sliced cut into thin circles
Olive oil: to drizzle
Grated Mozzarella cheese: 1&1/2 cup
Butter to spread on the pizza base.
Method:
For the nuts pesto sauce:
Grind all the ingredients including salt together to a slightly coarse paste using the olive oil.Transfer the paste to a bowl.Cover and set aside.
1. Pre heat oven at 180 degree centigrade for 6 mins.
2. Take a baking tray.Lightly grease it with a little olive oil.
3.Take one pizza base.First spear a little butter on top.Now spread a generous amount of the nuts pesto sauce well on the pizza.Arrange slices of tomatoes,onion rings,capsicum rings. Sprinkle some green chilli rings or jalapeño rings and coriander leaves.
4. Now put half of the grated cheese.Here if you like you can sprinkle some dried basil and chilli flakes or dried oregano. Drizzle some olive oil over the pizza.
5. Bake in pre-heated oven for 20 mins or until the cheese melts.
6.Serve hot with mustard sauce or any sauce of your choice.
7. Do the same with the other pizza.
NOTE:
Nutty pesto,chilli flakes,melted cheese this is one super yummy pizza where we don't need tomato sauce.But if you want you can spread a little tomato sauce over the nutty pesto.
Bon!!!!!!Appetite!!!!!!!!
U NEED:
Toover dal: 1/2 cup
Masoor dal: 1/4 cup
Pan/Betel leaves: 1(medium size)
Red chillies: 2
Ginger julliene: 2 tsp
curd: 2 tablsp
Cream: 2 tablsp
Kitchen king powder: 1 tsp
Chilli powder: 1/2 tsp
Minced green chillies: 1 tsp
Salt to taste
Turmeric powder: 1/2 tsp
Coriander leaves: 2tsp
Ghee: 2 tablsp
Bay leaf: 1
Onion: 1/4 cup chopped fine
Method:
1. Wash both the dals together.Pressure cook with turmeric powder till well done.Mash the cooked dal well.Add the betel leaf and cover with a lid.Set aside.
2.Heat 1 tablsp ghee. When hot add broken red chillies ,bay leaf and sauté.Add minced green chillies and half of ginger julienne and continue sauté.
3.Add finely chopped onion and stir well.Add kitchen king masala and continue stirring,sprinkling a little water to prevent the masala from sticking to the kadai.
4.Mix the curd and cream together and beat lightly. Remove the lid from the dal.Remove the betel leaf.Churn the dal once again and add to the cooking onion.Stir.Add salt.Add 1/2 cup water and simmer.After 5 mins add the beaten curd cream mix and stir well.Simmer gently.
5.Now add finely chopped coriander leaves.Stir once.Transfer the dal to a serving bowl.
6. Heat ghee in another kadai.When hot add the red chilli powder and 1/2 tsp sugar.Off the gas.stir the ghee well and pour over the dal.Cover the dal with a lid.
7.Serve the dal garnished with the balance ginger julienne and serve with hot rotis or parathas.
