Koraishutir Ghugni

I haven't yet made Koraishutir Kochuri this season. Which means I have to make my peas offering with a peas-y alternative.

This is a green peas ghugni, something which can pass off an evening snack or as a brunch with phulko luchi.

Ingredients for Koraishutir/Green Peas Ghugni are:

500 grams shelled peas (frozen or fresh)
2 medium size potatoes, peeled and cubed
1 large red onion, finely chopped
1 tablespoon ginger paste
2 medium ripe red tomatoes, chopped
Half teaspoon cumin seed
Half teaspoon garam masala powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
Half teaspoon black pepper powder
1 small stick of cinnamon
1 cardamom
2 cloves
2 bay leaves
Half cup fried onions, crushed
2-3 tablespoons mustard oil
Sugar
Salt

Heat oil in a pan and sauté the cubes of potatoes till they are lightly browned. Remove with a slotted spoon and keep aside.

In the remaining oil, add the cumin seeds, bay leaves, cloves, cardamom and cinnamon. Immediately add the chopped onions.

On a low heat-medium heat, sauté the onions till they are lightly red in color. Add the ginger, tomatoes, red chili powder, black pepper powder, turmeric, garam masala powder, salt and half a spoon of sugar. Sweat the onions with the spices and tomatoes till they are cooked. Keep it covered. This should take about 6-8 minutes.

Once this mixture is cooked, add the green peas and the sautéed potatoes.

Add half a cup of water, cover and cook the peas for 5-6 minutes. The peas and potato will release some moisture of their own, make sure you don’t overcook them and make them mushy.

Now add the crushed fried onions to the ghugni and mix well. Do a taste check and see if it has the right balance of everything.

Have the Green Peas Ghugni on its own as a snack or team it up with some luchi or parotha. Some of you may even like to top it with some muri/puffed rice and enjoy it with some hot chai.

One Lazy Afternoon

   

Sunday Brunch ~ Chana Pindi & Puri

2 cups chick peas/ kabuli chana soaked overnight
1 medium onion finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 large tomato cut into thick slices
4-5 green chilies sliced
½ inch julienned ginger
2 tsp red chili powder
1 tsp turmeric powder
MDH Chana masala
MDH Anardana powder
1 tsp garam masala
½ tsp black pepper powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
Ghee for cooking
2 tea bags
Salt

Boil the chick peas with ½ tsp salt and two tea bags until you can nicely squish a chick pea between you finger tips. Do not throw the water you have boiled the chick peas in.

You can trash the tea bags though! :-)

In a thick bottom pan, heat 2 tbsp ghee, add the chopped onions and salt and fry till golden brown. Add the ginger-garlic paste and sauté some more.

 

Now add the already boiled chick peas, without any liquid. Keep stirring it.

 

 

 

Add red chili powder, black pepper powder, turmeric powder, coriander powder and cumin powder. Keep frying the chick peas with all the spices adding little amounts of the liquid you saved from boiling.
Now add the MDH Chana Masala, Anardana powder and the garam masala. The chick peas by now would have got a nice, rich dark color.

 

In another pan, heat ghee and add cumin seeds, sliced tomatoes and sliced green chilies. Press the tomatoes with the bottom of a ladle to release juices from them.

Add this tomato mix to the chick peas. Cover with a lid and cook for about 5-6 mins.

 

 

 

For that last touch of finesse, garnish the Chana Pindi with sliced green chilies and julienned ginger.

 

 

Serve hot with Bhaturas or Puris with some sliced onions and pickle.

 

 

 

P.S. Though Chana Pindi is traditionally made with pomegranate seeds (Anaar Dana), but who cares for tradition (over convenience) when even the basic ingredients of Indian cooking are quite a find in phoren land! Hence the MDH Masala is a very good alternative, as that too has the pomegranate seeds. Surprisingly, this almost tastes like the Choley you get in Haldiram’s, maybe even better.

(This is an earlier note. I added Anardana powder to my Chana Pindi today and the taste pretty much remained the same, if not better!)

P.P.S. My vegetarian friends, I hope you are not complaining now.

Gee! I am blazing my own trail of culinary experiences…