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Ingredient
Top 5 dishes made from ponch phutana
1 . Ghugni
Ghugni
#cookpadturns6
Ingredient
1.5 cup
white dry peas
1 Tbsp
ginger-garlic paste
1/2 cup
boiled tomato puree
2
cloves
2 Tbsp
Mustard oil
1 Tsp
ponch phutana
1/3 Tsp
turmeric powder
1/2 Tsp
cumin powder
1 Tsp
coriander powder
1/2 Tsp
garam masala powder
1 Tbsp
crushed kasoori methi
Cooking instructions
* Step 1
First wash and soak the white peas overnight. Take potato chunks and soaked peas with two cups of water, in a pressure cooker and bring to boil for a whistle. Allow to cool down naturally.
* Step 2
Heat mustard oil in a kadhai. Splutter ponch phutana. Add whole garam masala and saute on low flame till aromatic.
* Step 3
Add chopped onions and fry till rawness is gone. Mix ginger garlic paste and saute till rawness is gone.
* Step 4
Now add chilli powder, cumin powder and coriander powder. Mix and cook for a minute.
* Step 5
Add mustard seeds and poppy seeds paste along with tomato puree and garam masala powder. Cook till the oil separate from masala.
* Step 6
Then add crushed kasoori methi and mix well with masala. Now mix boiled peas and potato with the boiled water. Bring to boil and cook on low flame five minutes. Garnish with chopped green coriander leaves and serve as chaat /curry with rice/roti/poori.
Note: if there is a photo you can click to enlarge it
2 . Mustard Paste Fish Curry
Mustard Paste Fish Curry
#Dec #W1
Ingredient
2 Tbsp
chopped onions
1/4 cup
mustard paste
1/3 Tsp
turmeric powder
1/3 Tsp
red chili powder
1
ambula
1/2 Tsp
ponch phutana
2 Tbsp
mustard oil
Cooking instructions
* Step 1
Arrange the ingredients. Heat mustard oil and add ponch phutana seeds, allow to splutter. Add chopped onions and green chilli. Fry.
* Step 2
Then add onion masala paste with red chilli powder and saute till rawness is gone.
* Step 3
Mix salt and turmeric powder and boiled potato chunks, chopped tomatoes and saute till aromatic and tomatoes mushy.
* Step 4
Add mustard paste, required water and fried fish and ambula. Cook for two minutes, garnish with green coriander leaves and serve with steamed rice.
* Step 5
Note: if there is a photo you can click to enlarge it
3 . Bengali Shukto
Bengali Shukto
#Dec #W1
Shukto is a traditional vegetarian Bengali recipe. This recipe has many available veggies, lentil bodi , spices and masala paste.
Ingredient
1
radish
250 gram
pumpkin
10-12
flat beans (semi)
1
tomato
10-12
lentil bodi
1 Tbsp
mustard seeds
2 Tbsp
posto(poppy seeds)
1 Tsp
ginger powder
1 Tsp
ponch phutana
3-4
small bay leaves
1/2 cup
milk
1/3 Tsp
turmeric powder
1 pinch
sugar
1 Tsp
ghee
Cooking instructions
* Step 1
Wash the veggies. Remove skin from potato, sweet potato, radish, carrot and arbi.
* Step 2
Take mustard seeds, poppy seeds, ginger powder, green chilli, 1 tomato and a pinch of salt and grind to a smooth paste. Set aside.
* Step 3
Fry the urad daal bodi with 1 Tbsp oil and keep aside.
* Step 4
Take chopped vegetables in a pressure cooker. Add salt and turmeric powder with little water. Steam for one whistle. Cool the cooker with water immediately to have desired boiled vegetables.
* Step 5
Heat oil, add ponch phutane and allow to splutter. Add bay leaves and dry chilli. Saute for some seconds.
* Step 6
Add the half boiled vegetables and masala paste. Mix well and cook on low flame. Then add milk.
* Step 7
Adjust salt and water. Boil for two minutes. Mix well with one Tsp ghee. The Sukto is ready to serve. Garnish with bodi and green chilli.
Note: if there is a photo you can click to enlarge it
4 . Masala Fish curry
Masala Fish curry
#NVW
Ingredient
7-8 pcs
marinated fish
1/2 cup
fresh tomato puree
1/2 cup
mustard oil
1/2 Tsp
ponch phutana
1 Tsp
coriander powder
1/2 Tsp
cumin powder
1/2 Tsp
red chilli powder
1/4 Tsp
turmeric powder
1/2 Tsp
salt
Cooking instructions
* Step 1
First clean, wash the pat dry fish pieces. Marinate with salt, turmeric powder and chilli powder.
* Step 2
After 30 minutes fry the marinated fish in hot mustard oil. Set aside.
* Step 3
To the rest of the remaining mustard oil add ponch phutane and allow it to splutter.
* Step 4
Add onion masala paste and saute till rawness goes away.
* Step 5
Then add tomato puree, turmeric powder,salt, coriander powder, cumin powder and red chilli powder. Mix well and saute on low flame till aromatic and oil separate from masala.
* Step 6
Add the required amount of water and bring to boil. Drop the fried fish and cook for a minute. Garnish with chopped coriander leaves and serve with steamed rice.
Note: if there is a photo you can click to enlarge it
5 . Pumpkin Subji
Pumpkin Subji
#FM #W2
#SubjiforChapati
Ingredient
350 grams
Pumpkin
1 Tbsp
cooking oil
1/2 Tsp
ponch phutana
1 pinch
hing powder
8-10
curry leaves
1 medium size
onion chopped
1.5 Tsp
grated ginger
1/2 Tsp
cumin powder
1/2 Tsp
red chili powder
1/4 Tsp
turmeric powder
As Per Taste
Salt
As Required
Green coriander leaves
Cooking instructions
* Step 1
Chop the pumpkin and wash the pieces.
* Step 2
Heat oil and add ponch phutane and allow to crackle. Then add hing and curry leaves. Saute for some seconds.
* Step 3
Now mix chopped onion and ginger. Fry till onions are softened.
* Step 4
Add chopped pumpkin, turmeric powder, salt, red chili powder, and cumin powder. Mix well. Cover and cook till pumpkin chunks are three fourth the dose.
* Step 5
Now add chopped tomatoes and mix well with pumpkin. Turn off the flame when done. Garnish with chopped coriander leaves and serve with Poori, Chapati, and Parathas.
Note: if there is a photo you can click to enlarge it
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