Matar ghugni
There are types of ghugni like chana (chickpea) ghugni and matar ghugni. Earlier I made a blogpost of chana ghugni. This is my version of matar ghoogni. For those of you who don’t know about it, it’s a favorite evening snack in Bengal, Bihar, Assam and Orissa. Ghugni is also a chaat item in Eastern India.
Recipe of matar ghugni
2 cups matar (green peas)
1 onion- chopped
1 tomato- diced
1 inch ginger- grated
1 tsp fennel seeds (saunf)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp black pepper powder
1/4 tsp garam masala powder
1/2 tsp coriander powder
2 tsp lemon juice
1 tbsp oil
1. Heat oil in a kadhai/wok or a pan. Add fennel seeds and after few seconds add onion.
2. Fry onion till light pink. Add ginger and all the spices and salt. Fry for 2 minutes.
3. Add tomato and cook till tomato pulp out and softens.
4. Add matar and give it a mix. Cook stirring till matar begins to shine.
5. Lower heat, sprinkle some water and cook covered till matar is tender.
6. Uncover and increase heat so that all moisture evaporates. Turn off heat, add lime juice and garnish with chopped coriander leaves. Serve matar ghoogni hot with either puri or luchi. You can even enjoy a bowlful as a snack.
Healthy Bytes (Nutrition Info.) - Matar or green peas are a good source of vitamin K thus they are important in maintaining bone health. Matar support energy producing systems of the body thus help you if are often sluggish and fatigued.
Green peas soup
This green peas soup or matar ka soup is an easy, breezy soup. It’s very easy to make and quite a comforter on a cold, wintry day. As days are getting cold, this soup is a welcome change from summer salads.
Recipe of (matar) green peas soup
2 cups shelled green peas (matar) - fresh or frozen
6 cups water
Salt to taste
1/4 cup milk
1/4 tsp black pepper powder
A pinch of sugar
1 tsp lemon juice
A blob of butter
1. Boil the green peas or matar with 6 cups of water, sugar, salt and lemon juice. Cook till peas turn tender. Let it cool down a bit.
2. Blend the mixture in a blender to a smooth consistency.
3. Pour in a saucepan and reheat on a medium heat. Add milk, black pepper and butter. Mix well.
4. Cook for 2 minutes more. Turn off the heat. Pour peas soup in the soup bowls and serve hot.
Matar mushroom
This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.
Recipe of matar mushroom
200 gm button mushroom (khumb)
1 cup shelled peas (matar)
2 tomatoes- pureed
1 onion
2-3 cloves garlic (optional)
1 inch piece ginger
1 tbsp oil
1/2 tsp cumin seeds
3/4 tsp coriander powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp garam masala powder
2 bay leaves (tej patta)
1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.
2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.
3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.
4. Add green peas and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot with roti or rice.
