mixed ghughni

Mixed ghughni(spicy)

Ingredients:

1 cup kabuli chana(chick peas)

1 cup black eyed peas

1. cup cow peas

2 onions

Ginger-garlic paste

Tomato puree

Pepper paste

Haldi(turmeric), lonka gunro(ground chili), garam masala, chhola masala(Everest or MDH), 2 green lemons(or lemon juice), a slice of Mozarella cheese.

Preparation:

Soak the peas overnight. In a pressure cooker, take two tablespoons of vegetable oil and heat. Chop the onions. When the oil starts simmering, add the onions. Stir occasionally till they turn golden-brown. Add the masala. Mix thoroughly and stir at medium heat for a minute. Add a tablespoon of ginger-garlic and pepper paste and two to three tablespoons of tomato puree(depends on thickness). Stir at medium heat till the onions start exuding oil. Now add the peas. Add salt to taste and 3 cups of water. Mix the ingredients and cover the cooker. Bring the cooker to heat for four whistles. Allow it to cool for a minute or two and then let the steam escape. Squeeze the lemons into the cooker or add a couple of teaspoons of lemon juice. Add a small slice of cheese and cover the cooker lid. Wait until the cheese has melted. Mix before serving.

Extra: garnish with pudina/dhone pata. Serve with roti/pita/hot wheat buns.

Aloo marich

Aloo marich.

Ingredients:

5 medium sized potatoes.

2 medium sized onions.

4/5 dried chilies(shukno lonka).

Haldi(turmeric), lonka gunro(red chili powder), marich(pepper), garam masala.

Instructions:

Clean and pressure the potatoes for 3 whistles(or microwave on high for 7-8 minutes). Remove the outer skin(easier if potatoes have been pressured) and cut into quarters. Chop the onions. Heat one tablespoon of refined oil in a kadhai until it begins to simmer. Add half of teaspoon each of haldi, lonka gunro and garam masala. Add one and a half teaspoons of marich. Wait until the masala begins to sputter. Break the shukno lonka into small pieces and add. Add chopped onion. Sauté until the onion turns golden. Add the sliced potatoes and salt to taste. Let this cook for ten minutes. Keep moving the potatoes around so that the base of the kadhai does not get charred.

Extras: chop a tomato into sixteenths and add towards the end. Stir occasionally.