Ghugni (Dried Peas Curry)

         This is a very popular and a common breakfast menu in most Bengali household, especially  on weekends. It is also enjoyed as an evening tea-time snack and is a street food found in many parts of Eastern India. It can be relished as a chaat or with hot poori / paratha. Serve it along with some onion rings, green chilies and lemon wedges for a nice comfort meal. So do give it a try by checking the step by step pictorial recipe to prepare this version of mine.

          Ghugni is basically soaked dried peas that is cooked into a gravy, with or without onion and served along with hot luchi (poori). For a non-veg. version it is sometimes cooked with mutton keema or mutton with bones. It tastes just divine.

          Even lean meat like chicken mince can be substituted. To conclude, this is an awesome side dish which has to be enjoyed to believe. 

          Another great option is to carry this quintessential dish on picnics or during train journeys. It is equally enjoyed by young and old alike. They are carefully packed in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. 

• 1 cup dry green/white peas, soaked overnight
• 1 medium potato. cubed
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamom
• -5 cloves
• 2 bay leaves
• 1 tsp. cumin seeds 
• 1-2 onions, chopped
• 1 tsp. ginger-garlic paste 
• 1 tsp. tomato paste / 1 tomato, pureed
• salt to taste 
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 2 green chilies
• 1 tsp. ghee
• coriander leaves to garnish (opt)

          Pressure cook the soaked peas in 2 cups of water for 4-5 whistles or till soft. Keep aside. In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices (except garam masala powder) and some water. Keep it aside. 

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

          Add the onions and stir fry till light brown. Now add the spice paste and sauté till the oil separates.

          Then add the boiled peas and the fried potatoes. Add green chilies and some more water if required. 

          Cover and cook till the potatoes are soft. When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve hot with Poori or paratha.

                                  Heat oil & fry potatoes till light brown. Keep aside. 

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

                                 Add onions & stir fry till light brown. 

                                 Add spice paste & sauté till oil separates.

                                 Then add boiled peas & fried potatoes. 

                    Add green chilies & some more water if required. Cover & cook till the
                    potatoes are soft. 

                                 When done, add garam masala powder & ghee. 

                          Garnish with coriander leaves & serve hot with Poori or paratha.

Methi Paneer Stir Fry

          Tried this very popular Methi Paneer in a different style. Made it dry to be relished as a side dish with chapatti or any Indian bread. It turned out real yummy. Very simple and an easy dish to prepare, it can be made in a jiffy. 

          This amazing combination of the bitterness from the fresh fenugreek leaves and the sweetness from the paneer (cottage cheese) does wonders to this simple delicacy. So do give it a try by checking out the step by step pictorial recipe to prepare this healthy winter special. 

• 100 gms. paneer cubes
• 2-3 bunches methi (fenugreek) leaves, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder

          Heat 1 tbsp. oil in a pan and shallow fry the paneer cubes slightly. Drain and keep aside.

          Heat remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chilies. Stir fry till light brown. 

           Add the methi leaves and all the dry spices. Sauté on a low flame till done. Add the fried paneer cubes and give it a toss.

           Switch off the flame and serve as a side dish with either rice or chapatis. 

                      Heat 1 tbsp. oil & shallow fry paneer cubes slightly. Drain & keep aside.

                      Heat remaining oil & temper with cumin seeds & asafoetida. Then add
                      onion, ginger, garlic & green chilies. Stir fry till light brown. 

                     Add methi leaves & all dry spices. Saute on a low flame till done. 

                       Add the fried paneer cubes and give it a toss.

                      Serve as a side dish with either rice or chapatis. 

Keema Methi

          A great way to flavour your everyday greens is to add some mutton / chicken mince. So here is a simple and a yummy main / side dish of fenugreek leaves cooked with some mutton mince. It goes very well either with rice or chapatis. I sauteed the greens separately first and then added to the cooked keema. So gonna try it out and impress your loved ones? Then check the step by step pictorial recipe to prepare it. 

• 200 gms. mutton minced, washed & drained
• 2-3 bunches fenugreek leaves, washed, drained & chopped
• 1 tsp. garlic, chopped
• 3 tbsp. boiled black chickpeas
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee

          Heat 1 tbsp. oil and sauté the chopped garlic till light brown in colour. Add the chopped fenugreek leaves and sauté till the moisture evaporates. Keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

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

          Add the mince and mix everything well. Cover and cook till dry. Add 1/2 cup water. Cover and simmer on a low flame till done. 

           Add the boiled chickpeas and sautéed fenugreek leaves. Combine everything well and continue to stir fry for 2-3 minutes.

          Switch off the flame and add the ghee. Give it a toss and transfer to a serving bowl. Serve as a side dish with rice or chapattis. 

                      Heat 1 tbsp. oil & sauté chopped garlic till light brown. Add chopped 
                      fenugreek leaves & sauté till moisture evaporates. Keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, cumin seeds,
                      cinnamon, cardamoms & cloves. Sauté for a few seconds.

                                            Add the onion and sauté till light brown. 

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

                               Add the mince & mix everything well. Cover & cook till dry. 

                              Add 1/2 cup water. Cover & simmer on a low flame till done. 

                      Add boiled chickpeas & sautéed fenugreek leaves. Mix well & stir fry 
                      for 2-3 min. Add ghee & give it a toss. 

                                Serve as a main / side dish with rice or chapatis. 

Green Almond Curry

          Green Almonds are new to me. Never cooked it earlier. Came across them in a supermarket here and so decided to give it a try. Was wondering what to make of them. Then decided to go in for something simple. So here you are - a curry that can be served as a side dish that was really yummy. It can be served with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 20-25 green almonds, sliced
• 1 onion, chopped
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 1-2 tsp. tomato paste
• 1 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1-2 dry red chilies
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 tbsp. cream
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped 

          Pressure cook the sliced almonds for 4-5 whistles. Drain and keep aside. Grind one onion, ginger and garlic with a pinch of turmeric powder into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, bay leaves and dry red chilies. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Now add the ground paste, tomato paste and all the dry spices. Sauté till dry.

           Add the boiled almonds and combine everything well. Add 1 cup water. Cover and simmer till gravy turns thick. 

          Add cream and switch off the flame. Add the ghee and garam masala powder. Garnish with coriander leaves and serve as a side dish with rice or chapattis. 

                     Pressure cook sliced almonds for 4-5 whistles. Drain & keep aside.

                  Heat oil & temper with cumin seeds, cinnamon, cardamoms, cloves, bay
                  leaves & dry chilies. Sauté few seconds. Add onion & sauté till light brown. 

                        Add ground paste, tomato paste & all the dry spices. Saute till dry.

                                     Add the boiled almonds and combine everything well. 

                                  Add 1 cup water. Cover and simmer till gravy turns thick. 

                    Add cream & switch off flame. Add ghee & garam masala powder. 

                                        Garnish with coriander leaves.

                                  Serve as a side dish with rice or chapattis. 


          

Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis.