Ghugni/White Peas Curry- Pressure Cooker

Ghugni/ Dried White Vatana/ White Peas Curry is an evening snack/ street food, which is popular in Eastern India, North India wherein dried white peas are cooked with gravy in the traditional Indian style. We had this for our lunch with Dhuska which is a classic combo.

Serves: 3 - 4
Ingredients
1 Cup Dried White Vatana/Peas
3 Baby Potatoes -  diced
1 Large Onion -  finely chopped
2 Medium Tomatoes - finely chopped
1/4 Teaspoon Turmeric powder
2 Teaspoons Cumin powder
2 Teaspoons Level Red Chilly powder
½  Teaspoon Garam masala
3 Cloves Garlic - minced

½" Piece Ginger - minced
3 Tablespoons Oil
Salt to taste

2 Tablespoons chopped Coriander leaves

2 Green Chillies - slit & de seeded
Lemon Slices for garnish
Method 

Wash and soak the dried vatana/peas overnight. Next morning, drain the soaking water and wash it in fresh water. Pour this into a pressure pan add ½ teaspoon Himalayan salt, water above an inch of the vatana. Cover and cook on high flame for one whistle, reduce the flame to low and keep it for 10 -12 minutes. Switch off the flame and let the cooker cool. Open this and check if the vatana is cooked or else keep it for a minute or two more. I cooked it for exactly 12 minutes and they were perfectly done. Remove this into a bowl.

Heat the oil in  the same pressure pan. Add the minced ginger-garlic , fry till it starts to turn brown

add the onions and cook till they turn translucent. Add the diced tomatoes

 cook till they are mushy and oil separates.

Now, add the turmeric powder, cumin powder, red chilly powder, garam masala, mix well.

Add the  potatoes and  fry till the masala coats the potatoes.

 Now add the cooked peas along with the stock, mix lightly. Add little of the coriander leaves and about a quarter to half  cup of water (or  according to the consistency required). Bring this to a rolling boil, cover with the lid  and  take one whistle on high flame, reduce the  flame  and let it cook for 2 -3 minutes. Switch off the flame and let the cooker steam settle down.  

Open the cooker  and check the gravy consistency, if it is too watery then let it simmer open till it   thicken and  oil starts to surface.  Now add the slit green chillies and let is simmer for a minute.  The consistency of the ghugni is neither too thin nor too thick.  Switch off the flame, squeeze  half an lemon juice and mix well.

Garnish with sliced tomatoes, coriander leaves  and lemon  slices.

Enjoy with Dhuska, this is a classic combo.

Ghugni  can be enjoyed as a chaat or as a curry with any  Indian bread too.

Labels :  Chaat, Dried, Gluten free, Main course, North Indian, Peas, Snack, Vatana, Vegan,  Street food, Gluten free, Multicooker Monday  
Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

• Instant Pot Chicken and Rice from Making Miracles
• Crockpot Stuffed Peppers from Veggies First Then Dessert
• Instant Pot Saffron Risotto from Karen's Kitchen Stories
• Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
• Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
• Crockpot Cheesy Potatoes from A Day in the Life on the Farm 

Spicy Peas - Microwave Recipe

Its winter and you will find the heaps of peas in every market.  These are so fresh and green that you are invariable tempted to buy them. Once at home, then comes the question of now what to do with them.  This is exactly what I experienced when I bought  kgs of them the other week. 

Ingredients

500  Grams Peas
8 Tablespoons Oil
1/2 Teaspoon Hing
2 Teaspoon Ajwain
Salt to taste

Grind to paste

1 Cup Coriander
6 Green Chillies
8 Flakes Garlic
2" Garlic
2 Tablespoon Lime juice
Salt to taste

Method

Mix well all ingredients with the chutney,cover and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir. 

If you feel that it is not coated well or cookeed  then keep for an additional minute or two also.  If done keep it in the mircowave for a standing time of  4 -5 minutes.  Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.

Labels : Vegetables, Peas, Microwave

FISH N CHIPS WITH SAUTEED VEGETABLES AND SPICY DIP

Today we start our month long Mega Marathon, we blog Monday to Saturday and Sunday we a take rest. This is my second mega marathon in this year, the ealier one that I did was in April. The theme for this Marathon is Buffet on Table. For the first week the theme is Combos from Countries.

Fish and chips is a hot dish of English origin i.e United Kingdom. It is a common take-away and a great comfort food. This is usually battered fried, where in various methods are used to make the batter light like beer, baking powder or baking soda. It is usually served with malt vinegar, lemon, or tartar sauce and vegetables.

Here I, have pan fried it with a twist. My daughter loves fish fried in pesto sauce. Hence, made walnut pesto, chips, a spicy dip and sauteed vegetables. This was her afternoon meal, which she enjoyed.  So let's make this together...

Serves 2
INGREDIENTS

For the Walnut Pesto

1 Cup Packed Fresh Basil leaves
A tablespoon Olive oil
1⁄3 Cup Walnuts - finely chopped
2 Cloves Garlic - minced
1⁄4 Cup Parmesan cheese - grated
1/2 Teaspoon Pepper Powder
A pinch of Salt

Method

Place basil, olive oil, walnuts, garlic and salt in a blender.
Blend until thoroughly combined.
Add Parmesan and pluse it twice. I have added less olive oil and cheese since this is being applied to the fish. If you wish you can increase both quantities to your taste.

For the Fish
4 Slices of Surmai Fish
1 Cup Walnut Pesto
1/2 Teaspoon Salt
Oil for frying

Method
Wash and pat dry the fish with a kitchen towel.

Rub the salt into the fish slices well, then apply the pesto to it and cover it in a cling film , refrigerate it for at least an hour so that the fish is well marinated.

Heat oil in frying pan pan fry the fish till done on both sides.

For the Chips

2 Large Potatoes - cut into fries
3 Tablespoons Cornflour
Salt to taste
Oil for deep frying

Method

In a pan bring water to a boil add the potatoes and salt. Let the water come to a rolling boil again. As soon as the water comes to a rolling boil take off flame and pour this into a colander when the water drains off from the potaotes immediately add the cornflour and toss the potatoes in the colander (do not use your hand or any spoon) twice. Keep aside to cool. In the meantime heat oil in a deep frying pan, when the oil is hot add the potato in small batches and fry on medium flame till done. 

Remove and keep aside.

For the Spicy Dip
1 Cup Mayonaise - Home made
2 Tablespoons Hot Chilli Sauce or according to taste

Method
Mix them together and keep aside.

For the Sauteed Vegetables
1 Large Carrot - cubed and parboiled
1 Cup Peas - parboiled
A Teaspoon of Butter

Method
Heat a pan add the butter, carrot and peas together and toss it till warm. Keep aside.

To Assemble
In a platter, place the fish slices, fries , veggies and dip in a small bowl. Enjoy this dish a leisure..

Labels :  Fish, Chips, Potato, Mayonnaise, Walnut Pesto, Carrot, Peas, Blogging Marathon, Continental Cuisine,  United Kingdom

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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