Tuesday, August 28

Orissa cuisine


Luchi and Ghuguni

Iam a bit late for the RCI oriyan cuisine and Asha had already announced the RCI for karnataka too. Thought that Aug 30 was the last date... anyhow doesn't want to miss this and hope Swapna accepts the late entry.I have never been to Orissa nor had an oriyan friend ...so before the announcement of RCI Orissa, I knew nothing about their cuisine. Googled and read abt their cuisine here and here. I have always thought 'Rasagullas' to be a bengali sweet , but was surprised to learn that they were originated from orissa. Their curries too are different from the usual spicy indian curries.
I wanted to try out a sweet from their cuisine ,as oriyans are very fond of sweets but as I have posted lots of sweets I thought I would try Luchi and Ghuguni.
Luchis are nothing but pooris made with maida. Ghuguni is a simple dish made with peas and potatoes. This is my contribution to RCI Orissa hosted by Swapna and started by Lakshmik.



Luchi
Ingredients

Maida- 2 cups
oil/ghee- 2 tsp
salt to taste and water for the dough
oil for deep frying

Method

Mix all the ingredients and knead to a soft dough. Set aside for 1/2 an hour . Make small balls as u do for puris ,roll out and deep fry it in hot oil.

Ghuguni
Ingredients

Green peas(dried)- 1/2 cup
Potato- 1 medium
onion- 1
tomato-1
oil- 5 tsp
cumin seeds- 1/2 tsp
salt to taste
cinnamon- 1 piece
cloves- 3
ginger garlic paste- 1 tsp
chiili powder-1 tsp
coriander powder- 1 1/2 tsp
cumin powder, turmeric powder, garam masala- 1/4 tsp each
coriander leaves- a few chopped finely

Method
Soak the peas overnight and pressure cook it. Boil the potatoes and cube it.
Grind onion and tomato with all the powders and ginger garlic paste.
Heat oil in a pan and add cumin, cinnamon and cloves. Then add the ground paste and some water. Let it boil for some time till the raw smell disappears.
Add the cookes peas and potato and keep in medium flame for 5 to 10 mins . Garnish with coriander leaves.
Serve hot with puffed up luchis.

39 comments:

swapna susarla said...

Hi prema
Luchi looks very fluffy!!

Bharathy said...

The recipe is similar to Bhatura and peas masala????:D..
I was too lazy to dig into oriyan foods..Late a vanthalum Latest a irukkinge :)..Fine post!!!!!

Asha said...

I am sure she will add it gladly. Luchi looks great,great combo with greenpeas!:)
Okay , Karnataka now!:D

Richa said...

i've to try the luchi one of these days, looks so Yum!

Aruna said...

Prema, the simply look divine....
Very nice pic, the fluffy luchi looks sooo yummmmm!!!

themistressofspices.wordpress.com

bee said...

beautiful dish, prema. the luchis looks perfect.

Rajitha said...

the luchi looks absolutely yummilicious...

TBC said...

Perfectly puffed up luchis!

sra said...

The luchis and peas ghugni looks good

Jyothsna said...

Luchis look perfect, Prema!

bhags said...

Luchis have come out prfect, apt for the entry

Latha Narasimhan said...

Nice recipes prema! luchis are looking yummy!

archana said...

Luchis look cute must be tasting nice with ghuguni :)

Padma said...

those cute looking luchis are making me hungry , u know its breakfast time n ow in NJ....So fluffy n light looking, feel like grabbing them

Kribha said...

Luchi looks soft and fluffy. Nice combo with peas and potatoes. Hey, I have an award for you in my blog. check it out.

Sukanya Ramkumar said...

Hi Prema...
Luchis is looking perfect....Mouthwatering dish.. nice picture..

Sia said...

thats "purrrrrrr"fect puffed luchies prema.

Sandeepa said...

Your Luchis are just perfect

Sharmi said...

very delicious looking plate Prema.

Menu Today said...

Hi prema,
Parkkave romba nalla irukku!!!Thanks for sharing.

timepass said...

New visitor to ur blog..nice blog

Vcuisine said...

Nice entry Prema. Viji

Latha Narasimhan said...

Hi prema,
Saw your comments in my blog! I know it is very difficult to over come some fears after a bad experience!
Around 18 years back I hit our car on the compound wall! We spent 1500 rupees those days for repair! Till date I just cannot shed the fears and start driving!
It is ok if we don't know some things prema! you are a great cook!

Suma Gandlur said...

Yummy. I want to poke those luchis. I too posted luchis and ghugunifor RCI Oriya.

SeeC said...

Oh God ! This is really tempting.

Latha Narasimhan said...

Dear prema,
just saw your comments. I too ground in the mixie only! It will be smooth paste. consistency should be dosai and idli maavu. In case the appam disperses when you pour in to the oil, it means jaggery is more. just ad 1 table spoon wheat flour. You can also add grated coconut if you like.
Let me know after preparing!

Latha Narasimhan said...

No need to ferment!

Nags said...

i was about to say "late aa vandhaalum latest aa vandhittinge" when i saw my sis (bharathy!!) has written the exact same thing!!!

but i mean it too :)

Sumitra said...

Hi,
Ghugni is very tasty.

Just a point- Luchi is a Bengali dish and not originally an Oriya preparation,it is eaten as Poori here, though made as Maida/ Atta Pooris!

Ghugni cook panartha try fry the ginger-garlic paste first and then fry the onion-tomato-spice paste.The two flavours come out distinctly in the final gravy.

Sumitra

nikhilesh said...

the origin of rasgulla is a never-ending point of dispute. orissa one and the bengali ones are completely different in look, taste and texture and in their preparation. in the cyber world anyone can claim anything!
luchi is essentially a bengali dish. being an andhraite, i have eaten in many orissa houses, but never was served luchi. it is always an aata puri in orissa.

The Correct Perspective said...

Nikhilesh:

You're a fool. Rice is an integral part of Odia cuisine. But does it mean that Odias invented rice? I don't see anywhere luchi being claimed as being of Odia origin.

FYI, when frying, Odia households prepare luchis about 1/3rd of the time and puris about 2/3 of the time. Going to a handful of families for dinner does not make you an expert on Odia cuisine. So yes, luchis (and puris) are definitely an integral part of Odia cuisine.

Also who told you that Odia and Bengali rasgullas are prepared in totally different ways? Only in Kolkata are those white, squeaky, insipid variety of rasgullas sold. Everywhere else in Bengal, rasgullas are prepared in the same way as they are in Odisha. That's the real thing.

unnatisilks said...

Yummy recipe....Luchi looks very fluffy.
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