How to Make Ghoogni – Yellow Peas Curry

Ghoogni is a traditional delicacy popular in the eastern states of India in West Bengal, Orissa, Assam etc. Original ghoogni is made with whole yellow peas ( peela matar in hindi ) . Ghoogni can be eaten just by itself as a snack or they can be relished with luchis (deep-fried flatbread made of all-purpose flour). They go really well for a brunch or an evening snack.

Sometimes people use chickpeas instead of yellow peas but then that’s not ghoogni. Authentic ghoogni is only made with yellow peas. In West Bengal, ghoogni is also made with minced goat meat and gets extremely popular as street food during the Durga Poojas (a festival in India).

One interesting part of this recipe is the use of panch phoron spice in a different way. The panch phoron is dry roasted and then ground into a coarse powder which then gives a very distinct aroma to the delicacy. Please note that you may need to soak the yellow peas overnight in water although in our video we showed four hours only. Also, Lemon juice can be used instead of tamarind. Please watch us make this traditional Indian snack for the recipe. It really tasted very good.

Please leave comments and feedback and let us know if you need help making it.

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Published in: on May 5, 2010 at 8:34 am  Comments (1)  
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How to cook momos

I fell in love with momos in 1993 when I savoured them for the first time at a small eatery in a Tibetan settlement in Kolkata. Both of us just love momos and spare no opportunity to eat them whenever and wherever we get one. In recent years, momos have grown in popularity as a street food in all regions of India.

Momos are dumplings native to Tibet and neighbouring regions of Nepal and Ladakh. Traditionally, in Tibet momos are made with minced yak meat.  So, if you ever happen to travel to Tibet or Ladakh (in India) then dont miss the yak momos.

Outside the Himalayas where you don’t get yak meat just any other meat will do (chicken, turkey, pork, goat meat, sheep meat, beef etc). If you are not meat eater just replace the meat with minced up vegetables (mushroom, carrots, cabbage, tofu or paneer).

Please checkout the video for the way we made it. The super-cool part of the video is watching my wife wrapping up the momos like a pro.

The interesting part of eating momos is the momo sauce. In Tibet, Nepal and India it is made with tomato, chilli pepper and spices. You can find lots of momo sauce recipes on the web by binging them up (love Bing more than Google because few of our posts turn up on the first page of Bing).

In US, we discovered this Chili Garlic sauce from Huy Fong Foods. We created our own momo sauce by mixing it with equal amount of tomato ketchup and it goes so good with the momos that there is no need to make momo sauce from scratch the traditional way.

Another great variation of momos is instead of steaming, just deep fry them golden and they will taste extremely delicious.

(Fried momos picture shown here is a download from web found using Bing search)

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Published in: on April 26, 2010 at 7:08 pm  Comments (11)  
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Spicy chicken gizzards stir fry to go with booze

Who must try this:
1. If you are bored of eating chips, dips, nuts etc with your booze.
2. You want to eat and serve something new with your booze that’s easy and quick to make.
3. The moment you see a new recipe you feel inspired to cook it.

And in case, you are none of the above then also please go ahead and cook this recipe because it’s really simple and goes very well as a side with breads.

Chicken gizzards are zero carbs and all protein but beware it has high cholesterol so just do this on your binge days. Interestingly, if you have leftovers (only possible if your guests ditch you), just stuff them between bread slices along with a few slices of cucumber and onion to make a nice sandwich and take it to a picnic for lunch.

Watch out the video for the recipe. The music in the video is my favorite dj remix. Hope you will enjoy it as well.

Please pardon the spelling booboos in the video.

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Published in: on April 24, 2010 at 8:23 pm  Comments (15)  
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So it was on this Friday, that my wife made “Chole Bhature” for the first time and it turned out great. We were talking to my brother-in-law back in India and telling them how wonderful “Chole Bhature” we made at home. Our Boudi (sister-in-law in Bengali) asked us the recipe and gave us the idea of posting a video of it on YouTube. We did the video with my phone camera, posted on youtube and shared with friends and family on Facebook and Orkut. It then gave us the idea to start this blog of our experiences with cooking.

Bhatoore is Indian fried bread made from dough of all purpose flour (called Maida in Hindi/Bengali). Bhatoore is best enjoyed with “Chole”. “Chole” is curried chick peas cooked in a blend of indian spices. This post is just about how to make the Bhatoora. This delicacy is most popular in northern India in states of Delhi, Punjab,  Haryana, Uttar Pradesh and their neigbouring states.

The secret of bhatoora lies in kneading the dough with various ingredients. There are a lots of variation of how to make the dough. If you are trying this at home, feel free to experiment according to your style. For the recipe we used, check out the video of Bhatura I shot with my iPhone while my wife was making it. I used the AudioSwap feature of YouTube to replace the audio of the video and it doesnt look bad.

A few indian terms in the video:
Maida – All purpose flour
Sooji -Semolina
Curd – Yogurt
Raita – Yogurt diluted with water, salt, cumin powder, black pepper powder etc. Raita is essentialy diluted yogurt blended with some spices.

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Published in: on April 18, 2010 at 9:50 pm  Comments (1)  
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