Lau Patay Kacha Kolar Paturi (Raw Banana steam cooked in Bottle Gourd Leaves - Bong Style)

 

            Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 2 raw bananas, peeled & chopped lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 green chilies, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few bottle gourd leaves, washed & pat dried

           Blend together coconut, mustard seeds, green chilies and a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

           Add turmeric powder, coriander leaves, mustard oil, yoghurt and salt to taste. Add the raw banana and marinate for 10-15 minutes. 

           Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the marination mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Blend together coconut, mustard seeds, green chilies & a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & marinate for 10-15 minutes. 

Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

Gently fold it into a parcel & tie with a thread. Do the same with rest of the marination mix.

                      Arrange the parcels on a greased steamer.

Steam on a medium heat for 15 minutes. When done, discard the string & open the parcels. 

Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Sheem Paturi (Flat Beans Curry - Bong Style)

 

           Paturi is a traditional Bengali recipe where the fish is coated in mustard paste and is steamed. It is generally cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with flat beans. 

          It is a very simple, easy and equally delicious dish. As banana leaf was not available, I cooked the flat beans, mixed with all the mentioned ingredients in a dum style. This side dish can be had with steamed rice or chapattis. So check out an easy step by step pictorial recipe to prepare this regional dish. 

• 400 gms. flat beans, chopped in half
• 1 onion, sliced
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 2-3 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. cumin powder
• salt to taste
• 1 tbsp. mustard oil

          In a pan / kadai, transfer the chopped flat beans and all the above mentioned ingredients. Mix everything well. 

          Cover and cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. It is that simple and easy.  Relish as a side dish with either steamed rice or chapatti.

                   In a pan / kadai, transfer the chopped flat beans

                     and all the above mentioned ingredients. 

                       Mix everything well. 

Cover & cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. 

           Relish as a side dish with either steamed rice or chapatti.

Strawberry Pulihora (Strawberry Rice - South Indian style)

 

          Check out this Strawberry Pulihora, which is a spicy and tangy fried rice using fresh and juicy strawberries that are slightly sour. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can combine both strawberries and rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting fruit based one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Strawberries are high on antioxidants, fiber and vitamin C. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. As it is low in sugar, it is good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal.

       

• 2 cups cooked rice
• 10-12 fresh strawberries, rinsed, drained  chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 10-12 whole peppercorns
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

          Add the strawberries into a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Cook on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter.

          Then add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, strawberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the strawberries into a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Cook on a low to medium flame till all the water has evaporated & it turns soft and mushy. Keep aside. 

       Heat oil in a pan & temper with mustard seeds. Allow it to splutter.

Add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, strawberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Raw Papaya Sambharo - Gujarati style

 

          Raw Papaya Sambharo is a Gujarati style accompaniment that is traditionally served with fafda, which is a deep fried savory dish. Sambharo can also be termed as a chutney or salad that goes well with either dhokla, thepla, chapatti, paratha or as a side dish with dal-rice combo. It can also be had as it is just like a salad. 

          Healthy and nutritious, it can be prepared in a jiffy as it has very few ingredients. It is cooked al dente, so it has a crunch in every bite. The use of green chilies can be adjusted accordingly. In the absence of fafda, I enjoyed this amazing dish with Middle Eastern Lavash bread. So give this dish a try by checking out the step by step pictorial recipe to prepare this regional recipe. 

• half of a medium raw papaya, grated 
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-3 green chilies, slit
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Remove the seeds and the pith from the papaya. Then grate it and keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. 

          Then add the green chilies, asafoetida and curry leaves. Sauté for a few seconds. 

          Now add the grated papaya, salt to taste and turmeric powder. Mix everything well and continue to stir fry for 2-3 minutes.

          When done, add the lime juice and garnish with coriander leaves. Serve with  fafda in a typical Gujarati style. 

          You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad. 

 Remove the seeds & the pith from the papaya. Then grate it & keep aside. 

         Heat oil in a pan  temper with mustard seeds. Allow it to splutter. 

      Add green chilies, asafoetida & curry leaves. Sauté for a few seconds. 

Add the grated papaya, salt to taste & turmeric powder. Mix everything well & stir fry for 2-3 minutes.

                  When done, add coriander leaves and lime juice. 

Serve with  fafda in a typical Gujarati style. You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad. 

Cranberry Pulihora / Cranberry Rice - South Indian style

 

           Check out this Cranberry Pulihora, which is a spicy and tangy fried rice using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. At times, I also prepare pulihora with raw mango, coconut, tomato, curry leaves or sorrel leaves and using the same method. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

       

• 2 cups cooked rice
• 1 cup fresh cranberries, rinsed & drained
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter.

          Then add the dry red chili, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, cranberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated & it turns soft & mushy. Keep aside. 

      Heat oil in a pan & temper with mustard seeds. Allow it to splutter.

Add the dry red chili, urad dal, chana dal, asafoetida, green chilies  curry leaves. Sauté for a few seconds.

Add the cooked rice, cranberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. 

     When done, switch off the flame & garnish with coriander leaves.

Serve with papad, chips or fryums for a nice comforting breakfast / meal.