Homeward bound .....ghugni and a little magic!!!

I am ecstatic these days..... going home after a loooooong time....... its not about going back to my parents or in-laws so much as it is going back to Calcutta ......our parents visit us on and off..... but it is me visiting Calcutta that is so important this time!!!!
In winter its all about that morning fog that hangs around in the air ,the warmth of the blanket, the smell of 'patali gur' er payesh ,the frying of 'koraishuti r kochuri',the steaming cup of hot milk tea, the hot 'jilipi' s dripping with syrup and so many fond memories.....
Calcutta also brings back memories of ghugni that is cooked at home. It took me 1 and 1/2 years to figure out the exact recipe but now I can proudly say I have mastered the art of a perfect vegetarian dish.

Ingradientes:

Ghugnir matar or garbanjo beans- 1 cup
potatoes-2 medium diced
tomato-1 large sliced fine
ginger-1 tbsp paste
cloves-1-2
green cardamom-1
cinammon-1"roll
whole jeera-1 tbsp
turmeric-1/2 tsp
kasuri methi-1/2 tsp
green chillies-2-3 slit
asafoetida-a pinch(optional)
coriander leaves-a sprig
cooking oil-3 tbsp
salt

Pressure cook the garbanjo beans until they are soft but not mushy.
Boil the potatoes and keep aside.
In the cooking vessel heat oil and sizzle the whole jeera and the whole garam masala.
If you are using asafoetida add it now and let the smell come out.
Next add the ginger and the tomatoes and turmeric.
Put the flame on low medium and let the mix cook.
Now add the matar and the potatoes and coat properly with the masala.
Add salt and 1/2 cup water and let it cook.Add the slit green chillies.
When you have the correct consistency of the gravy add the kasuri methi and mix.
Garnish with sprigs of coriander and serve with hot rice.

Red tales.... rajma chawal

i love the color red....be it my wedding benarasi (which is not quite so red), or the red sindur, or red pola, the color looks really happy and rich to me ....
the story of foods is not quite different..... i love red chillies(SRK's Red Chillies entertainment too!!),red tomatoes,cherries, red bell pepper and all that....(also note the red spoon on the plate!!)
Rajma is an all time favorite ..... for the color..... the taste and also because the curry tastes wonderful with the white steaming rice.....there's nothing like a plate of piping hot rajma chawal after a long tiring day!!!

Recipe:(serves 4)

Ingredients:
Rajma: 1 and 1/2 cup
Potatoes: 3-4 medium size diced
Onions: 1 medium cut into rings
Tomato:1 large diced
Ginger: 1" root finely ground
Whole spices: 1" Cinnamon roll, 4-5 cloves dry roasted and ground coarsely
Whole cumin seeds:1 tbsp
Cumin powder: 1/2tsp
Coriander powder: 1/2 tsp
Turmeric powder:1 pinch
Natural Yogurt:3 tbsp
Salt and sugar to taste
Cooking oil
Slit green chillies


How to cook:

Pressure cook the rajma until soft , the skin should not be peeling.
Also boil the potatoes and keep aside.
In a cooking vessel heat 4tbsp oil and add the cumin seeds and the coarsely ground spice mix.
Wait till the smell comes out.
Then add the onion rings, and the ginger paste. Cook on low medium until the onions turn translucent and then add the tomatoes.
Increase the heat to medium and let the tomatoes soften.
To this add a pinch of turmeric powder, cumin powder, coriander powder , the rajma and potatoes .
Lower the heat and cook the mixture until the spices coat the beans and potatoes evenly.
Next add the yogurt and around 1/2 a cup of water . Increase the heat to medium and let the gravy thicken.
Add salt and sugar and the green chillies.

Serve hot with white rice.