It’s been a long three years since I wrote my last blog. Now that my children are all grown up particularly my elder one, I thought it is the right time to go to my blog again! My elder one is now in 12th grade and the younger one, in grade 5....
Last year my family and I shifted to a new housing-society after living in the old society for nearly 8 years. We shifted in October and then all of us fell ill by turn, perhaps due to our inability to adjust in the new environment. With this severe handicap, we had to set up the new house; send both the children to schools, make the new house congenial for the elder boy so that his study wasn’t disturbed and he was in good shape to attend to various school tests as well.
You all can understand my plight!!! Anyways, now everything is fine. Touchwood guys
It is a very quiet and beautiful housing society and everyone is very friendly, enthusiastic and sportive. Last Saturday there was a Cricket match in our society where my husband and both my boys participated and I had put up a chaat-stall. This particular chaat is a hot favourite of people in my state,Odisha, and my neighbouring state, West Bengal.
It was a wonderful event and all liked my Chaat immensely. This prompted me to write about it. So here goes the recipe -
Ingredients-
White peas -1cup
Potato 🥔-1 medium
Tomatoes
-2 medium
Onion -One large
Oil-One table-spoon
Spices -
Salt -To taste
Turmeric powder-one tea-spoon
Chilli powder-To taste
Guguni masala - Dhania /Jeera /red chillies
(Two table-spoon Jeera , one table- spoon Dhania , Eight red-chillis. Dry roast all the three spices in a frying pan in low flame. It shouldn’t burn. Take it out in a big plate, let it cool down; then grind into a coarse powder)
Ginger -A small piece
Method -Soak the white peas in water overnight. Pressure-cook the white peas in water without adding any salt or any masala till it’s done. (If you add salt/masala while boiling, the peas will break and will not retain its shape.)
Keep aside the boiled peas. Put oil in a Kadhai (deep bottom pan), add onion, sauté till it changes its colour into light brown. Add the ginger paste, sauté till the raw smell goes, add the chopped tomatoes. sauté nicely, till done. Add salt to taste,turmeric powder and chilli powder. Mix well, add to the masala one cup of water so that the masala does not burn. Add the boiled peas and mix well. Let it simmer for 5 minutes.Add the boiled diced potatoes and mix well. Let it simmer for five minutes with a lid cover on the Kadhai. Add the ghugunimasala and mix well.
Serve it as a chaat item in the evenings. Take a plate, pour the ghuguni, add chaat-masala, ghuguni masala, dhania chutney and Dahi . Enjoy!!
Last year my family and I shifted to a new housing-society after living in the old society for nearly 8 years. We shifted in October and then all of us fell ill by turn, perhaps due to our inability to adjust in the new environment. With this severe handicap, we had to set up the new house; send both the children to schools, make the new house congenial for the elder boy so that his study wasn’t disturbed and he was in good shape to attend to various school tests as well.
You all can understand my plight!!! Anyways, now everything is fine. Touchwood guys
It is a very quiet and beautiful housing society and everyone is very friendly, enthusiastic and sportive. Last Saturday there was a Cricket match in our society where my husband and both my boys participated and I had put up a chaat-stall. This particular chaat is a hot favourite of people in my state,Odisha, and my neighbouring state, West Bengal.
It was a wonderful event and all liked my Chaat immensely. This prompted me to write about it. So here goes the recipe -
Ingredients-
White peas -1cup
Potato 🥔-1 medium
Tomatoes
Onion -One large
Oil-One table-spoon
Spices -
Salt -To taste
Turmeric powder-one tea-spoon
Chilli powder-To taste
Guguni masala - Dhania /Jeera /red chillies
(Two table-spoon Jeera , one table- spoon Dhania , Eight red-chillis. Dry roast all the three spices in a frying pan in low flame. It shouldn’t burn. Take it out in a big plate, let it cool down; then grind into a coarse powder)
Ginger -A small piece
Method -Soak the white peas in water overnight. Pressure-cook the white peas in water without adding any salt or any masala till it’s done. (If you add salt/masala while boiling, the peas will break and will not retain its shape.)
Keep aside the boiled peas. Put oil in a Kadhai (deep bottom pan), add onion, sauté till it changes its colour into light brown. Add the ginger paste, sauté till the raw smell goes, add the chopped tomatoes. sauté nicely, till done. Add salt to taste,turmeric powder and chilli powder. Mix well, add to the masala one cup of water so that the masala does not burn. Add the boiled peas and mix well. Let it simmer for 5 minutes.Add the boiled diced potatoes and mix well. Let it simmer for five minutes with a lid cover on the Kadhai. Add the ghugunimasala and mix well.
Serve it as a chaat item in the evenings. Take a plate, pour the ghuguni, add chaat-masala, ghuguni masala, dhania chutney and Dahi . Enjoy!!
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