PLATES OF FLAVOUR

Hello friends! This is my second blog from the series "FLAVOURS OF INDIA".Today will share the recipe from Uttarakhand :"Kumaon" region.Its one of the healthiest dal and special dish of Uttarakhand.

I learnt this recipe from my elder sister as she is pahadi(Garhwali).You will find it very interesting and unique.In local language its known as "Chainsoo".Basically Bhat is the black soyabean.

So lets start preparing it.

Ingredients required:

Bhat ki dal or black soyabean -1 cup
Onion(finely chopped)-1(medium size)
Tomato(finely chopped)-1 (medium size)
Garlic ginger paste-1 tspoon.
Masala-e magic :
For Tadka: Jeera,dried red chilli,heeng ,salt (as required),turmeric powder,garam masala,coriander powder (It doesnt require more spices but you can add according to your taste)
Rice flour/wheat flour-2 tspoons.
Mustard oil/gheefor cooking
Coriander leaves for garnishing

Lets Prepare:

Preparation time :25 mins

Servings:4

Take 1 cup of black soyabeans and soak it overnight.
In the morning ,take a iron kadai(if available its good to use) or take a pressure cooker.
Add 1 tspoon of mustard oil/ghee to roast the dal.Before roasting the dal you can just dry the dal as its soaked overnight in water just dry the water.
Add the 1 cup of dal into the ghee or oil and roast it till it crcakles.It will crackle like peanuts and then add the rice flour or the wheat flour it will give the consistency to the dal and mix it well.
If its crackled well means its roasted,take out the dal and keep it aside.
Add the ghee/oil and add finely chopped onion and garlic and fry it till golden brown. and add some salt.
Once its done add tomatoes and cook it well.Finally add the dal and water acording to your consistency of whether you want it watery or thick.
If you are cooking it in kadai,then cook it untill its completely soft(it takes time similar to dal makhni).
If you cook it in pressure cooker, then it will take 5-8 whistles .
Then once its completely cooled and it should be completely soft.
For tadka : add the ghee,add jeera,dried red chili,heeng and the masalas and give the tadka to the dal.
Garnish it with coriander leaves and our bhat ki daal is done.

Research Time:

Black soyabean or bhat:

Strong bones
Provides healthy liver and helps in controlling diabetes.
Increases immunity,Lowers blood pressure and good for heart.

Meet you in next blog with other recipe of India.

Thank you and take care!

Hello friends! Today I am sharing Kolkata famous street food : Ghugni Chaat. Its easy and different. Let's start making it.

Ingredients reqd:

Masala-e- magic:

1.White peas or safed matar ke chole or ragda-1cup

2.Tomato puree, Onion puree

3.Turmeric powder

4.Red Chilli powder

5.Garam masala

6.Chaat Masala

7.Coriander powder

8.Salt- as reqd

9.Ginger- garlic paste

10.Cumin seeds

11.oil for cooking

For green chutney:

1.coriander leaves- a handful

2.Mint leaves- a handful

3.Garlic pods-2-3

4.Ginger -1/2 inch

5.Black salt

6.Cumin seeds-1/2tspoon

7.Curd-2-3 tspoons

8.Green chilies- 2-3

9.Ice instead of water for grinding

For tamarind /imli chutney :

1.Tamarind pulp/ juice

2.Jaggery

3.Garam masala

4.Cumin powder

5.Red chili powder

6.Salt- As per taste

For garnishing :

1.Onion-1/2(finely chopped)

2.Tomato -1/2 (finely chopped)

3.Green chili -1

Lemon juice

4.Coriander leaves

5.Mint leaves

6.Sweet curd

Lets prepare:

1.For ghugni or safed matar ke chole, take white peas and soak in water overnight and take preasure cooker and cook for 5-6 whistles and keep it aside.

2.Take a pan/ kadai, add oil, add jeera and add onion puree, tomato puree, ginger -garlic paste, add the masalas and cook it till oil leaves the sides.

3.Add the ghugni/safed matar ke chole to the mixture, mix it well and keep it aside.

4.For green chutney, take a mixture jar, add mint and coriander leaves and add all the other ingredients and add the curd and grind the mixture well.

5.Our green chutney is done.

For tamarind chutney, take a saucepan and add the water, jaggery after its melted, add the tamarind juice/pulp and reduce it till its somewhat thick. Finally add the cumin powder, red chili powder and garam masala, salt

Our imli chutney is donee.

Plating:

1. Take the peas into a plate, add curd, green chutney, tamarind chutney and chopped onion and tomato and

Finally garnish it with coriander leaves and our ghugni chaat is ready.

Points to be noted:

1.Adding curd to the green chutney makes it thick. Add ice instead of water to the chutney as the green color will remain green and won't fade.

2.All the masalas you can add according to your taste as its chaat.

3.We all know chat can never be healthy but ghugni chaat doesn't require more oil.

Meet you in next blog with another recipe!