Ananya's Bong Kitchen Episode #2
Watch the making of Chukum Chakum Ghugni by Ananya Banerjee.
Ananya’s new series showcasing Bengal’s special recipes.
Ghugni
Ingredients:
1 cup Matar (White Chana) soaked overnight and boiled
1 cup chopped Tomatoes
1 tsp Ginger Paste
1 cup chopped Onion
1 pinch Hing Powder (Asafetida)
1 tbs Coconut cut into small pieces
1 tsp Tamarind Paste
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 tsp Red Chili Powder (Kashmiri Chili)
1 tsp Turmeric Powder
1 tsp dry roasted and powdered Cumin and dry Red Chili (Bhaja Masala)
1 tbs Sugar
1 tbs Mustard oil
Salt to Taste
Chopped Coriander to garnish
Method:
Heat oil in a pan. Heat it till a smoking point. Add cumin seeds and Hing Powder and sauté for few seconds. Add chopped coconut and mix well.
Now add chopped Tomatoes, Ginger Paste and chopped Onion Paste and sauté it for 2 mins.
Add Turmeric Powder, Red Chili Powder (Kashmiri Chili). Cook this till the oil leaves the pan.
Add Cumin Powder mix well. Add Sugar to caramelize. Now add salt to taste.
Add the boiled Chana and cook till it comes to a boil. Add water to adjust the desired consistency.
Add Tamarind Paste. Finish by sprinkling Bhaja Masala & chopped coriander leaves.
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