The Writer's Blog

Ghugni (Pea Curry from Odisha/Orissa) Oriya Cuisine Recipe MY RATING - 8/10 Source - http://oriyafood.blogspot.com/2007/05/ghugni.html Ingredients:  2 medium sized potatoes boiled, pealed and sliced into medium dices  2 cups of dried peas soaked overnight in water  3 small tomatoes sliced into small pieces  1 small red onion  1 tsp chopped ginger  1 tsp chopped garlic  2 cardamoms  1 tsp of cumin seeds  2 small pieces of cinnamon  3-4 cloves  1 tsp of cumin powder  1 tsp of coriander powder  Fresh coriander leaves  Red chilli powder to taste  2 Green Chilies  Turmeric powder  2-4 tsp cooking oil  Salt to taste Method: Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water Boil the soaked peas with some salt till soft (You can pressure cook the peas) Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter Add green chillies Add the masala paste prepared earlier Fry them till light brown Add turmeri

Huggi (हुग्गी / ഹുഗ്ഗി)  Time Taken : 15-30 mins   MY RATING : 9/10 REFLECTIONS Huggi is a sweet flavored Mung rice (Moong dal and Chaawal). It is a very important recipe hailing from the South western Indian state of Karnataka. Huggi is one of the healthiest and wholesome dishes of the world. Though different in taste and flow from it's north Indian counterpart, Khichdi and Tamilian cousin, PONGAL...Huggi definitely deserves to be on the top. Easy to prepare..try it today! DELICIOUS HUGGI - http://www.itslife.in/wp-content/gallery/receipe-rice/recipe-rice-huggi.jpg INGREDIENTS 1 cup - yellow moong dal 1 cup - white rice 1-2 tbsp - dry/desiccated coconut, grated/powdered (Kobbari/copra) 1.5- 2 cups - sugar OR jaggery (OR as per taste) 1/2 tsp - cardamom powder 1/2 tsp - black peppercorns, coarsely crushed (optional) 2 cups - milk (optional) 1 tbsp - cashews and raisins 1-2 tbsp Ghee/clarified butter A pinch of turmeric RECIPE 1. Dry roast yellow moong dal for a cou