Dish of the Week, 11th September 2018 – Ghugni by Chef Madhusree Bonick…With Recipe!

Hello, Foodies and Buddies!

We have a special Dish of the Week column featuring a regional delicacy! Presenting, Chef Madhusree Bonick’s Ghugni which has won the hearts of Foodies on our platform over the past months.

So, what is the dish exactly? Chef Madhusree explains, “It’s a legume-based dish which is mainly had as a snack in Bengal; especially during monsoon or winters when there is a slight nip in the air.”

Chef Madhusree had her Buddies in mind when she introduced this regional speciality to her menu, especially because it is one of the chef’s favourite dishes.

“The idea of introducing this snack was to introduce a very Kolkata style street food to FoodyBuddy patrons. This dish is otherwise not served outside of Bengal at any of the major outlets,” says Chef Madhusree.

You can also be guaranteed an authentic-tasting plate of Ghugni if you order from Chef Madhusree. “This is one of those dishes which I learnt at home from my mother. It is very popular as a tea time snack, every street food counter in Kolkata will serve this,” she recalls with a smile.

We asked Chef Madhusree if there were any challenges involved in making Ghugni and she replied, “No, it is the simplest of dishes; the trick is in getting the masala right.”

1

She then gave us a recipe for Ghugni which you can find below:

Main ingredients:
White Peas or Matar
Onion
Ginger
Tomatoes
Green Chillies
Mustard Oil
Bay Leaves
Salt
Potatoes – cut in halves.
Coconut, Tamarind Chutney and a special homemade Masala Mix (we call it the Kabli Mix) for garnishing.

Preparation:
The peas are soaked overnight.
Then the soaked peas, onion, ginger along with big potato halves are put to pressure along with a generous serving of mustard oil. (We don’t use potatoes as residents here are very diet conscious and it increases the carb content).
Prepare the Tamarind Chutney – soak tamarind and make a paste, reduce the density and add black salt, a slight dash of sugar or jaggery.
Once done, let it cool. There is no seasoning involved in the cooking process.
While serving a portion as per individual choice, drizzle with Tamarind Chutney, Diced Coconut and Kabli Mix.
One can also use chopped onions and coriander for garnishing but we don’t use it.

But, what about the Kabli Mix? ” That’s the secret USP! Try the dish and identify all the ingredients in it. They are all available in your regular kitchen,” Chef Madhusree says with a wink.

Chef Madhusree Bonick

It was a joy to speak to Chef Madhusree about her awesome cooking and we would like to wish her all the very best going forward! Thank you so much for bringing your special cooking to FoodyBuddy, ma’am 🙂

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!

Leave a Reply