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Protein-packed Koni Ghugni with soft Pauroti - a soul-satisfying homestyle snack for any time!
This classic Bengali street food is a hearty, spiced curry made from dried yellow peas. It's a comforting, protein-packed dish, often enjoyed as a snack or a light meal, garnished with fresh onion and lime.
Serving size: 1 cup
A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.
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Protein-packed Koni Ghugni with soft Pauroti - a soul-satisfying homestyle snack for any time!
This assamese dish is perfect for snack. With 603.4300000000001 calories and 25.67g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.
Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.
While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.
Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.
Add the dry spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
Pour the cooked peas along with their cooking liquid into the pan with the masala. Add the remaining 1 tsp of salt and the optional sugar. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the ghugni simmer for 8-10 minutes for the flavors to meld. Use the back of your ladle to gently mash some of the peas against the side of the pan to naturally thicken the gravy.
Finally, stir in the garam masala powder. Cook for one more minute, then turn off the heat.
Ladle the hot ghugni into serving bowls. Garnish generously with chopped raw onion and fresh cilantro. Serve with lemon wedges on the side for squeezing over.
Serving size: 1 slice
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This shows the yeast is active.
Make the dough: In a large mixing bowl, whisk together the maida, remaining sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, warm milk, and melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Shape the loaf: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a rectangular log, about the length of your loaf pan. Place the shaped dough seam-side down into a greased 9x5 inch loaf pan.
Second proofing: Cover the loaf pan loosely with plastic wrap. Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven and prepare for baking: While the loaf is in its second rise, preheat your oven to 190°C (375°F). Once risen, gently brush the top of the loaf with 1 tablespoon of milk. This will give it a soft, golden crust.
Bake the bread: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The bread is done when the top is deep golden brown and it sounds hollow when you tap it.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.
