#healthymeal – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 14 Sep 2025 08:45:04 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #healthymeal – Reetika Mitra https://reetikamitra.com 32 32 Ghugni https://reetikamitra.com/startup-ideas/ghughni/ https://reetikamitra.com/startup-ideas/ghughni/#comments Sun, 14 Sep 2025 08:30:41 +0000 https://reetikamitra.com/?p=7296 Ghugni is a curried dish made with dried white peas popular in the east of the country across West Bengal and Orissa. The Ghugni is versatile. It can be a snack or a part of a meal. It is also a popular street food. Unlike other street food, this is healthy and one can indulge without guilt. It is rich in protein and fibre. I grew up having the Ghugni on the way to college and it was a common fare at home when people came over or just as a snack in the evening. A vivid memory I have is after the Durga Pujo festival post Dashami when folks came for the Bijoya pranams, my grand-mother used to make large quantities of this Ghugni and served it to guests with luchi or triangle shaped parathas. India’s diversity comes alive in dishes like the Ghugni. In Kolkata the Ghugni is topped with chopped onions and lime juice. Whereas in Orissa it is served with Bara (lentil dumpling), Aloo chop and even samosa. The dried white peas is available throughout the year and the dish is also easy to cook. No wonder, this is such a popular snack and has tremendous potential in other parts of India beyond just the east.

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Ghugni

★★★★ 3.2 from 1378 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 25 Mins
  • Total Time: 35 Mins
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Description

The Hidden Gem

Ingredients

  • 1 cup dried white Peas/Matar, soaked overnight
  • 1 large Potato, peeled and cut into cubes
  • 1 large sized Onion, chopped
  • 1 large Tomato, chopped
  • 1 Bay Leaf
  • 1 Tsp roasted Cumin powder
  • 1 Tbsp Coriander powder
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Red Chilli powder
  • 1 Tsp Ginger-Garlic paste
  • 2 Tbsp Oil (I always use Mustard oil to make this preparation)
  • Salt according to taste

 

Ingredients for Bhaja Moshla (Dry Roasted Spice Mix)  for Garnishing :

 

  • 1 Tbsp Cumin seeds
  • 1 Tbsp Fennel seeds (Mouri/Sauf)
  • Tsp Coriander seeds
  • 2–3 whole green Cardamom

Instructions

  1. Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
  2. Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
  3. In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
  4. Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
  5. Once done, transfer to a bowl and set aside.
  6. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
  7. Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
  8. Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
  9. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
  10. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
  11. Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix,  chopped onion, coriander, green chillies and a squeeze of lemon juice.

Nutrition

  • Serving Size: 3
]]> https://reetikamitra.com/startup-ideas/ghughni/feed/ 3193 Sweet And Sour Mango Salad https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/ https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/#comments Sun, 22 Jun 2025 13:19:51 +0000 https://reetikamitra.com/?p=7250 I have noticed that any mango salad generally has either the raw mango or it’s riper version but never both together. So, I decided to try and create this Mango Tango salad with both versions in it. This is a summer dish and for the mango season. Once laid out the salad looks bright and appealing and adds character to any meal spread. It’s a good idea to cut all the ingredients lengthwise to give the final dish a symmetrical look. I have added some red chillies to add spice to the sweet and tangy flavours of the mangoes.  One has the option of using basil for the salad but I preferred to use cilantro. The dressing used is a light one, to retain the core flavour of the ingredients particularly the two varieties of mangoes. Since it is summertime, you can serve the salad cold adding the dressing right at the end.

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Sweet And Sour Mango Salad

★★★ 2.6 from 291 reviews
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Description

Tango with Mango

Ingredients

  • 1 ripe but firm Mango, peeled and julienned or thinly sliced
  • 1 raw green Mango, peeled and julienned or thinly sliced
  • 1/2 Onion, very thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced (Optional – added for extra crunch and color)
  • 1–2 fresh Red Chilies (Bird’s eye or fresh red chillies), thinly sliced (if required, remove the seeds for less heat)
  • 1/4 cup fresh Cilantro leaves, coarsely chopped
  • 7–10 Cherry Tomatoes
  • 2–3 tbsp roasted Peanuts, roughly crushed

 

Ingredients for the Dressing:

  • 2 Tbsp fresh Lime Juice
  • 1 Tbsp vegan Fish Sauce (or light Soy Sauce)
  • 1 Tbsp Sesame Oil
  • 1–2 Tsp Palm Sugar or Brown Sugar, finely grounded or dissolved in a little warm water
  • 1 Garlic clove, minced
  • 1/2 – 1 Tsp Sriracha or Red Chilli Sauce (adjust to your spice intake)

Instructions

  1. Place the julienned ripe and raw mango in a medium sized salad bowl. Add the onion, red bell pepper (if using), fresh red chillies, cherry tomatoes, chopped cilantro, basil (if using) to the bowl with the mangoes.
  2. In a separate small bowl make the dressing by whisking together the fresh lime juice, vegan fish or soy sauce, grounded palm sugar (or brown sugar), minced garlic (if using), sesame oil, and sriracha or chilli garlic sauce. Whisk well together. Taste and adjust the sweetness, sourness, and spiciness as required.
  3. Pour the dressing over the mango mixture. Add most of the freshly roasted and crushed peanuts, reserving a few for garnish.

Nutrition

  • Serving Size: 2
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