Ghuguni

Preparation Time - 25 mins


Ingredients: Yellow peas (200 gm), potato ( 1 small), tomato ( 1 medium), onion ( 1 medium), ginger-garlic paste ( 1 tsp), cumin seeds (1/5 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), chilli powder ( 1/2 tsp), garam masala powder (1/5 tsp), bay leaf ( 1 no.), oil (2 tsp), coriander leaves, turmeric powder, salt to taste.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside to cool.
Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.


Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.
Add the garam masala, mix and remove from fire. Garnish with coriander leaves and serve hot.




Facts: Some of the combinations in which Ghuguni is consumed in orissa are idli-chutney-ghuguni, aloo chop-ghuguni, dahi wada-ghuguni.


















A platter consisting of ghuguni, aloo chop, pakoda and chicken kasa.

Gupchup - orissa style 'Pani-puri'

Cooking Time Required: 30 mins
Cost of preparaton: 40-50 rupees


Ingredients:

For the puri - Maida(flour) (1 cup), Suji(semolina) (1 cup), rice flour (1 tsp, optional), salt, oil for frying the puris.

For the filling - Potatoes ( 2 large), onion ( 1 large), boiled yellow peas (1/4 cup), green chillis (2 nos), coriander leaves, coriander powder (2/3 tsp), cumin-chilli powder (2/3 tsp), salt to taste.

For the pani - Tamarind, jal jeera (1/3 tsp, optional), chilli powder, coriander leaves(minced), salt to taste.

Preparation:

Puris - Mix the maida, rice flour, suji, salt and few drops of oil. Add very little water and knead into a stiff dough. Make small balls out of the dough. Spread into thin rotis and cut out small circles using a cutter. Fry till its puffs up well and becomes really crisp.

Filling - Boil the potatoes and yellow peas. Allow to cool. Peel the potatoes and mash it. Finely chop the onions, green chillies and coriander leaves. Add the yellow peas, chopped onions, chillies, and coriander leaves to the mashed potaoes. Sprinkle coriander powder, cumin-chilli powder and salt over it. Mix well.



Pani - Add water to the tamarind and squeeze out the pulp. Add more water, jal-jeera, chilli powder, coriander leaves and salt. The pani should be slightly sour and spicy.




Serving - Make a small hole on one side of the puri. Put in the mashed potato-onion-peas filling. Dip the puri into the tangy pani and savour the taste.

Chicken pakoda (Orissa preparation)

Cooking Time Required: 1 hour ( marination time 30 mins)
Cost of preparation: 60-80 rupees

Ingredients:

• Chicken (boneless, 250 gms)
• egg white ( 1 no.)
• cornflour (3-4 tsp)
• soya sauce (1/2 tsp)
• ginger-garlic paste( 1 tsp)
• vinegar (1/2 tsp)
• tomato sauce ( 1 tsp)
• chilli powder or flakes
• turmeric ( 1 pinch)
• coriander powder ( 1/2 tsp)
• cumin powder (1/2 tsp)
• salt
• oil for frying

Marination: Cut the boneless chicken into inch sized cubes. Put in a bowl, add all the other ingredients , mix well and keep aside for 1/2 hour.


Preparation: Heat the oil in a deep vessel. When smoking, add the chicken pieces and fry till reddish brown. Garnish with chopped onions, tomato sauce and chilli sauce.