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Thursday, 28 February 2019

Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)


          Paturi is a traditional style of steam cooking in banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. But today let me share steamed Paturi made of baby eggplants.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish with plain steamed rice or chapati.  








  • 4-5 baby eggplants, slit lengthwise
  • 1/2 cup fresh grated coconut 
  • 1 tbsp. mustard seeds
  • 8-10 cashew nuts / 2 tbsp. poppy seeds 
  • 2 green chilies
  • 1 tbsp. yoghurt
  • 2-3 tbsp. coriander leaves, chopped
  • 3 tbsp. mustard oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • few extra fresh green / red chilies
  • 1-2 banana leaves, cut into desired size









          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, half of the mustard oil and coriander leaves. 

          Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Heat remaining mustard oil and saute the slit eggplants till it is slightly browned on the outside. Stuff little of the paste in each of the eggplants and keep the remaining paste aside.

          Place an eggplant in the centre of a banana leaf and cover it with some of the leftover paste. Place a chili over it and fold the banana leaf into a parcel. Tie with a string and keep aside. Do the same with rest of the eggplants and the paste.

          Steam for 15 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string. Open the parcel and serve with hot steamed rice or chapati.





Note - 
          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy. 





                     Heat remaining mustard oil & saute the eggplants till it is slightly browned.



                      Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth
                      paste. Mix along with yoghurt, salt, turmeric powder, mustard oil and 
                      coriander leaves. Keep aside.



                     Heat a tawa & place the banana leaves on them for a few seconds on both
                     sides. This will help it to become more pliable so that it can be easily folded 
                     without breaking. 



                     Stuff little of the paste in each of the eggplants and place in the centre 
                     of a banana leaf. Cover it with some of the leftover paste & place a chili 
                     over it.



                      Fold the banana leaf into a parcel. Tie with a string and keep aside. Do 
                      the same with rest of the eggplants and the paste.



                      Steam for 15 minutes. Midway, turn them over gently to cook the other
                      side too.



The steamed parcels. 






                                S
erve with hot steamed rice or chapati.











Wednesday, 27 February 2019

Ivy Gourd Paturi (Tindora / Tendli cooked in Banana Leaf - Bengali Fusion Style)


          Paturi is a traditional style of steam cooking in banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. But today let me share Ivy Gourd Paturi that is steam cooked.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice and chapati. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish.








  • 10-12 Ivy Gourd, slit into half lengthwise
  • 1/2 cup fresh grated coconut 
  • 1 tbsp. mustard seeds
  • 8-10 cashew nuts / 2 tbsp. poppy seeds 
  • 2 green chilies
  • 1 tbsp. yoghurt
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tbsp. mustard oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • few extra fresh green / red chilies
  • 1-2 banana leaves, cut into desired size







          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, mustard oil, coriander leaves and Ivy Gourd.

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place little of the Ivy Gourd mix  in the centre of a banana leaf along with a chili and fold into a parcel. Tie with a string and keep aside. Do the same with rest of the mix.

          Steam for 15-20 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string and open the parcel and serve them with hot steamed rice. 




Note - 
          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy. 





















Friday, 22 February 2019

Chingri Macher Paturi (Prawns steam cooked in Banana Leaf - Bengali Style)


          Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. So today let me share chingri macher paturi (prawns paturi) that is steam cooked.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bengali delicacy. 








  • 1/2 cup prawns, cleaned
  • 1/2 cup fresh grated coconut 
  • 1 tbsp. mustard seeds
  • 7-8 cashew nuts / 2 tbsp. poppy seeds 
  • 2 green chilies
  • 1 tbsp. yoghurt
  • 2 tbsp. coriander leaves, chopped
  • 1 tbsp. mustard oil
  • 1/4 tsp. turmeric powder
  • salt to taste
  • few extra fresh green / red chilies
  • 1-2 banana leaves, cut into desired pieces







          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, mustard oil, coriander leaves and prawns. Marinate for 10 minutes.

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place little of the prawn mix  in the centre of a banana leaf along with a chili and fold. Tie with a string and keep aside. Do the same with rest of the prawns mix.

          Steam for 15 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string and open the parcel and serve them with hot steamed rice. 





Note - 
          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy. 




                      Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth
                      paste. Mix with yoghurt, salt, turmeric powder, mustard oil, coriander 
                      leaves and prawns. Marinate for 10 minutes.



                      Heat a tawa and place the banana leaves on them for a few seconds on 
                      both sides. This will help it to become more pliable so that it can be easily 
                      folded without breaking. 



                      Place little of the prawn mix  in the centre of a banana leaf along with a 
                      chili and fold. 



                    Tie with a string and keep aside. Do the same with rest of the prawns mix.




                      Steam for 15 minutes. Midway, turn them over gently to cook the other 
                      side too. 



                     The steamed paturi.






                                Serve them with hot steamed rice. 










Wednesday, 20 February 2019

Nargisi Kofta as an appetizer


         This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. Nargisi Kofta calls for boiled eggs that are wrapped with lamb mince, deep fried and cooked in a tomato-yoghurt based gravy. It is then served with rice or any Indian flat bread as a main course. 

          But they can also be enjoyed as an appetizer along with sauce or green chutney. It is also a great party recipe and almost resembles scotch eggs, but with a difference in the use of spices. It is definitely a must try recipe. So do give it a try and enjoy this visually appealing and yummy starter.










  • 2 cups mutton mince, washed & drained
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • handful of coriander-mint leaves, chopped
  • 2 tbsp. oats powder
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 of a beaten egg
  • 1 tbsp. ghee
  • 2 boiled eggs, peeled
  • remaining beaten egg 
  • oil to deep fry










           In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.

          Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.

          Similarly make the remaining koftas and keep aside. Dip each of them in the remaining beaten egg and deep fry them to a golden colour. 

          Drain on a kitchen towel and serve them hot as an appetizer with sauce / green chutney.






                      Mix all the above mentioned ingredients starting from chicken keema to
                      ghee. Blend in the food processor till well combined.



                      Divide into three portions. Take each portion & give a flat round shape. 
                      Place one egg in the centre and bring the edges together to cover it.







                      Dip them in the remaining beaten egg & deep fry them to a golden colour. 







                                Serve them hot as an appetizer with sauce / green chutney.












Tuesday, 19 February 2019

Chingri Macher Tel Jhaal


           This is a very easy Prawns in mustard oil gravy. I opt for this simple recipe when I need something in a jiffy as prawns is my second favorite after Ilish (Hilsa) Maach. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil. So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice.











  • 5-6 large size prawns, deveined & cleaned
  • 2 tbsp. mustard oil 
  • 1/2 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 green chilies, slit
  • 1 tsp. raw mustard oil
  • 1 tsp. coriander leaves, chopped








          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Heat 2 tbsp. oil and fry the prawns slightly. Drain and keep aside. Temper the same oil with nigella seeds and green chilies. Saute for a few seconds. Add the paste and salt. Bring it to a boil.


          Add the fried prawns and simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.



















Nargisi Kofta Curry (Egg stuffed Lamb Kofta in Gravy - Mughlai Style)


          This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy. 

          Serve this exotic delicacy as a main course with plain steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. The koftas can be enjoyed as an appetizer too, with some green chutney. Hence it is a must try recipe. So check for an easy step by step pictorial recipe to prepare this delicacy.








                       I stuffed one portion with a cheese cube. 



Kofta -

  • 2 cups mutton mince, washed & drained
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • handful of coriander-mint leaves, chopped
  • 2 tbsp. oats powder
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 of a beaten egg
  • 1 tbsp. ghee
  • 2 boiled eggs, peeled
  • remaining beaten egg 
  • oil to deep fry

Gravy - 

  • 3 tbsp. oil
  • 1 onion, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2-3 tomatoes, roughly chopped
  • salt to taste
  • pinch of nutmeg powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup beaten yogurt
  • 1 tsp. ghee
  • 1 tsp. kewra water
  • 1 tbsp. coriander leaves, chopped        






                                 Egg stuffed.



                               Cheese Stuffed.



          In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.

          Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.

          Similarly make the remaining koftas and keep aside. Dip each of them in the beaten egg and deep fry them to a golden colour. Drain on a kitchen towel and keep aside. 

          Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside. 

          Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and saute for a few seconds. 

          Add the blended puree and simmer for 2-3 minutes. Add the yoghurt and continue to simmer till the oil separates from the sides of the pan. 

         Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water. 

          Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy. 

          Garnish with coriander leaves and serve as a side dish with plain steamed rice, any form of flavoured rice or Indian flat bread. 

          


                     In a bowl, mix all the above mentioned ingredients starting from chicken
                     keema to ghee. Blend in the food processor till well combined.



                     Divide into 3 portions. Take each portion & give a flat round shape. Place
                     one egg in the centre and bring the edges together to cover it completely.



                      Keep it aside. 



                      I stuffed one portion with a cheese cube.



                     Dip each of them in the beaten egg & deep fry them to a golden colour
                     Drain on a kitchen towel and keep aside. 



                      Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all
                      the dry spices and saute for a few seconds. 



                      Add the blended puree and simmer for 2-3 minutes.




                     Add the yoghurt and simmer till the oil separates from the sides of the pan. 



                      Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer 
                      till the gravy is slightly thick or comes to a desired consistency. Switch off 
                      the flame and add ghee and kewra water. 




                     Garnish with coriander leaves & serve with plain steamed rice, any form
                     of flavoured rice or Indian flat bread. 




                      I stuffed one portion with a cheese cube.











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