Ghugra (Baked) & Strawberry Lassi

 

These have been on my 'to do' list ever since I saw this post and the time had come now at last. Though they reminded me the delicious South Indian kajjikayalu, the filling of these ghugras was interesting. I gathered from Jugalbandi that ghugras are traditional Gujarati snacks that are usually deep-fried. They are crescent shaped, all purpose flour shells with a savory vegetable (check the list below) filling inside or a sweet filling of dry fruits and nuts mixture.

I used to prepare a similar version for my son when he was younger so that it was easier for him to eat at school. It used to be a mixed vegetable filling in wheat flour shells but it involved deep frying. These ghugras had instantly attracted my attention since they were a baked version.

I tried them today and they turned out pretty good. The only drawback is that they need to be eaten fresh from the oven. The outer shell remained crispier only for a few hours and then turned softer.

Ingredients (makes 10)

For the covering:

1 cup all purpose flour / maida

(The original recipe uses whole wheat pastry flour. All purpose flour / chapathi flour can be substituted.)

Salt to taste

A pinch of baking soda
2 Tbsp ghee or melted butter

2 Tbsp yogurt
2 Tbsp melted ghee / butter for brushing.

For the filling:

1 cup tuvar lilva / fresh pigeon peas (fresh or frozen peas/whole green grams /chopped green beans/corn can be used.)

One inch piece of ginger

2 -3 Green chillies (I used Serrano peppers)

2 tsp oil

1 tsp carom / cumin seeds (I used both)

A pinch of asafoetida

Salt to taste

Pinch of sugar

1 tsp lemon juice

2 tsp toasted sesame seeds

2 Tbsp minced cilantro

1/4 cup grated, fresh / dry coconut (I did not use it.)

Preparation of the dough:

Combine all the ingredients mentioned under covering in a mixing bowl. Gradually add water and make a soft, pliable dough. Let it rest while the filling is prepared.

Preparation of the filling:

* If using frozen beans, microwave them for a couple of minutes without adding water. Grind it along with chillies and ginger into a coarse paste. I used food processor to grind.

* Heat the oil and add carom / cumin seeds and asafoetida. When the seeds start to splutter, add the bean paste and salt.

* Cook covered for a few minutes. Turn off the heat and add the sugar, lemon juice, sesame seeds, cilantro and coconut if using. Mix well and let the mixture cool.

The ghugra preparation:

* Divide the dough into 10 equal balls and the filling into 10 equal portions.

* Preheat the oven to 375 F.

* Dust the work surface with some flour and roll out a dough ball into a thin disc of about 4 -5 inches diameter. Wet your finger and run it along the entire circumference. Spread a tablespoon of the filling on one half of the rolled out disc and fold over to the opposite end, enclosing the stuffing to form a semi-circle.  Press the ends firmly to seal, twisting the edges with your thumb and fore finger or with a fork or best of all, use a mould. Check this post for an idea.

* When all are assembled, brush them with ghee / butter. Place them on a baking sheet.

* Bake them for 15 minutes. Turn around the baking sheet and bake for another 15 - 20 minutes, until golden brown.

These ghugras are going to be a part of cooking with whole foods - toordal event, guest hosted by me and originally started by Kiran.

For the past three days, it has been around 90-95 deg F and feels like Summer is here at last. I therefore did not prefer to serve coffee / tea with these ghugras and went ahead with a yummy strawberry lassi to beat the heat. 

Strawberry Lassi:

Ingredients: (For 2 servings)

12 strawberries

1.5 cup yogurt (chilled)

Sugar to taste

Method:

Remove the stalks and wash the strawberries.

Blend the ingredients together and serve.

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Methi - Tuvar Pulao

Thanks to blogging marathon, I did blog continuously for weeks in the past month, which was very unlike me. J However I took an intentional short break from the web world the past week and could indeed stay away from the tempting posts of fellow bloggers. I did not peek into my email box either and that explains why I did not even respond to the delicious entries I received for my cooking with whole foods - toordal event. I would have extended my break a little longer if not for the event I am guesthosting. The event is going to end by 10th and I had to post at least a few entries this week to do some justice to the event.

Today's post involves a simple, flavorful and addictive meal involving the fresh tuvar / toor beans. Fresh pigeon peas, fenugreek greens and fragrant Basmati rice are cooked along with aromatic spices in a subtly sweet coconut base. Serve this with a spicy gravy dish / raita and you would end up with a delightful meal, I promise. J

Ingredients: (4 - 6 servings)
1 - 2 Tbsp oil
1 tsp cumin seeds
1 tsp grated ginger
6 cloves
1 bay leaf
4 cardamoms
3 one inch cinnamon pieces
4 - 5 Serrano peppers (adjust accordingly if using different chillies)
1/4 tsp turmeric powder (optional)
1 onion (chopped)
1 bunch fresh fenugreek greens / methi (about 2 cups of leaves)
1/2 cup fresh tuvar / pigeon peas
2 cups Basmati rice
1 Tbsp salt
2 cups coconut milk + 2 cups water (or 4 cups water if not using coconut milk)
2 Tbsp of toasted cashews (optional)

Method:
Heat oil in a thick bottomed deep pan or a kadai and add cumin seeds. When they start to brown add ginger, cloves, cardamom, cinnamon, bay leaf and sauté for a few seconds. Next add the chillies and fry for a few seconds. Then add the onions and fry until translucent. Next add the fenugreek greens / methi and fresh tuvar beans and sauté for a minute.
Meanwhile, wash the rice in a couple of exchanges of water and drain. Add this rice, salt, turmeric powder and coconut milk - water to the pan. Stir once and cook covered until done, about 20 - 25 minutes. To keep the grains intact, avoid stirring in between.
Garnish with cashews, fluff and serve. Discard the bayleaf before serving.

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