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Thursday, 29 July 2021

Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)

 

           Keema Ghugni, prepared with some mutton mince, is a non-veg. version of the classic Ghugni recipe, Ghugni typically refers to Dried Yellow Peas Curry, which is a very common weekend breakfast menu in most of the Bengali homes. It is a favorite snack too, found in all street corners.

           Any leftover ghugni can be enjoyed as a chaat, a la street food style. It goes best with hot luchi (poori) for a nice comfot meal. You may also relish with parathas, chapattis or steamed rice. So check out the step by step pictorial recipe to prepare this wholesome and yummy regional breakfast / snack.





           Ghugni, both veg. and non-veg. version is also popular in other Eastern & North Eastern states of India and Bangladesh too.

          Mutton can be substituted with lean meat like chicken mince. This recipe can also be cooked with small mutton cubes instead of keema called Mangshor Ghugni. 

          There is also the Niramish Ghugni, the veg. version, cooked with or without onion & garlic. Bhaja Masala, a dry spice mix can also be sprinkled on the finished product if you wish.

          This yummy snack is ideal to carry on long journeys or picnics along with luchi. Pack them in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. To conclude, this is an awesome side dish which has to be enjoyed to believe.




  • 1 cup dried yellow peas, soaked overnight
  • 400 gms. mutton mince, washed and drained
  • 3 tbsp. mustard oil
  • 1 potato, cubed
  • 1 tsp. cumin seeds 
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1 onion, sliced
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • salt to taste
  • 2 green chilies
  • 1 tsp. ghee 
  • 1 tbsp. coriander leaves, chopped 







           Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 


          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till oil separates.


          Add the mutton mince and fry on a low flame till dry. Add the boiled peas, green chilies and the fried potatoes. Add more water if required. 

          Simmer for 5-7 minutes. When done, add ghee and mix well. Garnish with coriander leaves and serve with any type of Indian bread, pulao or steamed rice.



                     Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside. 



                   Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin                                     seeds. Sauté for a few seconds. 



                                 Add the onion and fry till light brown. 



                     Add ginger-garlic paste, tomato paste & all the dry spices mixed with some                                       water. Sauté till oil separates.



                                  Add the mutton mince and fry on a low flame till dry. 



                   Add boiled peas, green chilies & fried potatoes. Add more water if required. 
                   Simmer for 5-7 minutes. 



                                 When done, add ghee and mix well. 



                                  Garnish with coriander leaves. 



                                 Serve with any type of Indian bread, pulao or steamed rice.









Kumro Chechki (Pumpkin Stir Fry - Bong style)

 

            Kumro Chechki is a traditional Bengali homemade style red pumpkin stir fry. It is a very quick and a simple preparation with minimum of spices. I have used mustard oil for the cooking and also as a garnish for an authentic flavour. You can enjoy it as a side dish with rice or chapattis. But I like to have with luchi (poori). So check out the step by step pictorial recipe to prepare this classic everyday regional delicacy.





              In this recipe, I have used nigella seeds (kalonji) for the tempering. However, at times I also use panch phoron too. 

              This humble veggie can also be made using prawns for a non-veg. version. Sometimes I add potatoes and bori (dried lentil dumplings) to it. Both ways it tastes very delicious. 

              Chechki is very commonly prepared in many Bengali homes. The word literally translates to shredded, thinly sliced or for anything that is stir fried. So Happy Cooking !!!!




  • 400 gms. pumpkin, cut lengthwise
  • 2 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • 2 green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1 tsp. mustard oil to garnish
  • 1 tbsp. coriander leaves, chopped






           Heat oil in a pan and temper with kalonji and green chilies. Sauté for a few seconds and then add the pumpkin, salt to taste, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame. Sprinkle some water at intervals if necessary. 

          Cook till the pumpkin is soft but not mushy. Switch off the flame when done and add the mustard oil. Garnish with coriander leaves and serve as a side dish with rice or chapattis.



                    Heat oil & temper with kalonji and green chilies. Sauté for a few seconds. 



                   Add pumpkin, salt, turmeric powder & cumin powder. Cook, covered on a
                   low flame. Sprinkle some water at intervals if necessary. 


                           When done, add the mustard oil and garnish with coriander leaves.



                                 Serve as a side dish with rice or chapattis.








                    




Wednesday, 28 July 2021

Moringa (Drumstick) Leaves Mutton Curry

 

           Moringa leaves or Drumstick leaves is widely used in many South Indian recipes. It has amazing health benefits as it is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          As I wanted to prepare mutton curry with a slight twist, I decided to add a bunch of moringa leaves. The end product did turn out just awesome. You can enjoy it with rice or any Indian bread for a nice comfort meal. It is also a great party recipe or a weekend recipe. So check out the step by step pictorial recipe to prepare this fusion delicacy.









  • 400-500 gms. mutton with bones
  • 2-3 cups moringa (drumstick) leaves, washed well & drained
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 2 bay leaves
  • 1" cinnamon stick 
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, sliced

Marination - 

  • 1 tbsp. ginger-garlic paste
  • 1/2 cup yoghurt
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 2 tsp. red chili powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder






          Marinate the mutton with all the ingredients mentioned under "Marination" overnight or for a minimum of 4-5 hours. 

          Heat oil and ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Now add the sliced onion and stir fry till light brown. Add the marinated mutton and continue to simmer, covered, on a low flame for 10 minutes.

          Add the moringa leaves and mix everything well. Cook further till all the moisture has almost absorbed. 

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer the contents back to the pan and simmer till the gravy is reduced to a desired consistency. Enjoy with rice or any Indian bread. 



                      Marinate mutton with all the ingredients mentioned under "Marination" 
                      overnight or for a minimum of 4-5 hours. 



                  Heat oil ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and                                        cloves. Sauté for a few seconds. 



                                  Add the onion & stir fry till light brown.



                       Add the marinated mutton & simmer, covered, on a low flame for 10 min.



                                  Add the moringa leaves.



                                 Cook till all the moisture has almost absorbed. 



                      Add 1 cup water & pressure cook for 20 minutes on a low flame after the
                      first whistle. 

       


                                     Transfer the contents back to the pan.



                                    Simmer till the gravy is reduced to a desired consistency.


 
                                  Enjoy with rice or any Indian bread. 




















Tuesday, 27 July 2021

Spinach & Saffron Swirl Idli

 

            Idlis are a great healthy breakfast option. This traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar. Now how about turning them into something interesting and appealing? Then try out these yummy spinach & saffron swirl idlis for some visual treat and to make them more appetizing. So time to surprise your loved ones with these amazing Idlis. 






  • 3 cups idli batter 
  • 1-2 tsp. spinach puree
  • few strands of saffron soaked in 2-3 tbsp. water
  • oil to grease the moulds






          Divide the batter into 3 bowls. Add the spinach puree in one bowl, the saffron water in another and let the third bowl remain white. Grease the idli moulds.

         Spoon a tbsp. each of the white batter first, then spoon some green batter over it, followed by the saffron batter. Continue to do so, alternately spooning the batter.

         Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes or till done. Serve with coconut chutney and sambar.   















Tomato Rice

 

          Tomato rice is a classic South Indian breakfast, especially popular in Tamil Nadu where it is called Takkali Sadam. Any leftover rice can be made use of, to prepare this simple and yummy one-pot meal. You can also enjoy it for brunch, snack, as a lunch box meal or as a picnic meal. I used some sambar powder to enhance the flavour. You can substitute it with some idli podi (gunpowder) or can skip it. 

          This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. Enjoy it with or without pickle, raita, chips, fryums or papad. Do check out the step by step pictorial recipe to prepare it. 






  • 2 cups cooked rice
  • 2-3 tomatoes, chopped
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 dry red chilies
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal gram)
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 green chilies chilies, slit
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. sambar powder
  • 1 tsp. coriander powder
  • 2 tbsp. roasted peanuts 
  • 1 tsp. coriander leaves, chopped 






          Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves, asafoetida and green chilies and fry till light brown. 

          Add the turmeric powder, sambar powder and coriander powder. Give it a stir and then add the chopped tomatoes. Cover and cook on a medium flame till it is well mashed up. (Sprinkle some water if necessary)

          Now add the cooked rice, salt and roasted peanuts. Mix everything well and stir fry for 2-3 minutes. Then switch off the flame.

          Garnish with coriander leaves and serve with or without pickle, raita, chips, fryums or papad.



                             Heat oil and temper with the dry red chilies and mustard seeds.



                    After it stops spluttering, add urad dal & chana dal. Sauté till it changes
                    colour.



                     Add onion, garlic, ginger, curry leaves, asafoetida and green chilies. Fry
                     till light brown. 



                    Add turmeric powder, sambar powder & coriander powder. Give it a stir.



                       Add chopped tomatoes. Cover & cook on a medium flame till it is well 
                       mashed up.



                    Add the cooked rice, salt & roasted peanuts. Mix everything well & stir fry
                    for 2-3 minutes. Then switch off the flame.


                                  Garnish with coriander leaves.



                                 Serve with or without some pickle or chips / fryums / papad.












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