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.