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Soma Mukherjee
Ghugni is a popular dish or a snack among eastern India. This is a Bengali style ghugni recipe made of dried peas or matar. I made it for a small gettogether party after Vijaya dashami. This is very tasty spicy and one of my favourite snack item.
Ghugni is a very special delicious of south India. The recipe for this product is very difficult but if you write my essays online find this dish interesting then you can get the recipe of it from the link below. Because they have uploaded the best recipe for it.
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Wash and soak dry peas in water for overnight
Next day pressure cook it for 10 -12 minutes. Remove from water and keep aside. You can use the water for cooking .
Heat oil add bay leaf and cumin seeds and fry.
Add greted onion and stir, add sugar and fry until raw ness disappeared. Add tomato puree and mix well
Add ginger, garlic, cumin, coriander, green cilli paste and stir , fry all spices
Add potatoes and fry
Add cooked matar or peas, add termaric powder and red cilli powder stir mix thoroughly.
Stir it. a nice smell of fried spices will appear
Add salt and mix well add 4 cups of water and cover with a lid. Cook it until its done properly .
Don't over cook it. It will take 10 minutes more in pressure cooker but it always depends on the quality of peas.
Next remove the cover add garam mashala powder and cover again. Remove from the heat.
Let it stand for few minutes.
Sprinkle roasted cumin powder, garnish with chopped coriander,green cilli and onions.
Sprinkle little lemon juice. And serve hot.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
sukanya sen
Runa Ganguly
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