Khosha'r Paturi (Veggie Peels Curry - Bengali Style)

         Paturi is a traditional Bengali recipe where mustard paste coated fish is steam cooked. But today I made a Veggie Peels Paturi. It is an old Bengali homemade recipe which is almost forgotten and not much prepared now. 

          It is generally cooked, wrapped in banana leaf. But due to unavailability, I had to do it in an aluminium foil. Nevertheless, it turned out simply yummy and I enjoyed it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

          Veggie peels which we generally throw away has the most number of nutrients, so I keep collecting all the peels and store them in an air-tight container in the refrigerator. 

          Apart from what I have used, you can also add the peels of carrot, raddish, beetroot, ridge gourd, sweet potato, etc. When cooked, they simply turns very delicious and appetizing. 

          For a non-veg. version, you can add few pieces of dried & fried fish. These peels can also be made into pakoras with a bit of besan added to it. Have them fried or baked. Choice is yours.

• 2 cups of assorted veggie peels, finely sliced (red pumpkin, bottle gourd, potato, parwal, tender cauliflower stems, coriander stems, raw banana, etc)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 1 tbsp. mustard oil
• 2 tbsp. fresh grated coconut
• 2 tbsp. kasundi / mustard paste
• 2 tbsp. raw mango, grated
• 1 tsp. nigella seeds

          Pressure cook the peels for 1 whistle without adding any water. In a bowl, mix the veggie peels with all the above mentioned ingredients. Transfer the contents on to an aluminium foil  and carefully fold it.

          Heat a tawa / griddle and place the pack on it and cook on a low flame for 25-30 minutes by flipping it over at intervals. When done, transfer to a serving plate and enjoy with plain steamed rice.

Finely slice the peels & wash well. Drain &pressure cook 

without water for 1 whistle.

                                Mix veggie peels with all the ingredients. 

 Transfer contents to an aluminium foil & carefully fold it.

                     Heat a tawa & place the pack on it. Cook on a low flame for 25-30 min.
                     by flipping it over at intervals.

                               Transfer to a serving plate & enjoy with plain steamed rice.

Shahi Aam Tukda - (Bread Based Dessert - Hyderabadi / Telangana Style)

          This is an instant version of the popular Hyderabadi Dessert - Shahi Tukda. It is a very easy one which needs very less preparation and can be dished out in a ziffy. I gave a slight twist to the recipe and drizzled some mango rabri over it. 

          I made use of evaporated milk, mango puree and other flavourings and also cut down on ghee for a healthier version. Yet the end result was a delicious creamy bread dessert. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup mango puree
• 1 cup evaporated milk
• castor sugar to taste
• 3 bread slices, trimmed & cut into half, in a triangular shape
• 2 tbsp. chopped nuts
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water
• ghee to shallow fry
• 1/2 cup mango cubes

          In a bowl, mix together puree, milk, sugar if using, half of the chopped nuts, cardamom powder and rose water. Your instant mango rabdi is ready.

          Heat ghee in a pan and shallow fry the bread slices till golden in colour. Drain and keep aside.

          While serving - Pour some mango rabdi on the serving plate. Then neatly arrange the fried bread slices in a row over it. 

          Spoon the remaining rabdi over the bread slices and garnish with remaining nuts, mango cubes, saffron and a pinch of cardamom powder.






Note - 
1.  I shallow fried the bread slices. but you can go ahead and deep fry them. 

2.  I used evaporated milk for this instant version, but equal quantities of condensed milk and milk can be substituted or you can reduce a litre of full fat milk to the desired consistency

3.  You can make sugar syrup and soak the fried breads in it for a while. I avoided it as the bread turns soggy and moreover it turns too sweet.

In a bowl, mix together mango puree,

....evaporated milk,

...chopped nuts,

...cardamom powder & rose water. Mix well & keep aside.

     Heat ghee & shallow fry bread slices till golden in colour.

 Drain & keep aside.

While serving - Pour some mango rabdi on the serving plate. Then 

                          arrange fried bread slices in a row over it. Spoon remaining rabdi 
                          over the bread slices & garnish with remaining nuts, mango cubes, 
                          saffron & a pinch of cardamom powder.

Moong Dal Bahar (Split Green Gram Lentil Curry)

          Lentils in general are a powerhouse of proteins. Moong dal in particular is low in carbs and aids in weight loss. It is easy to digest and light on the stomach. So here is an easy and a delicious lentil curry that can be enjoyed with jeera rice, pulao, Plain Biryani or any form of Indian bread. 

           The cream added to the end product adds to the flavour and gives a smooth texture to this recipe. Do try this recipe and serve on special occasions. So check out the step by step pictorial recipe to prepare this delicacy.

• 1/2 cup split moong dal (green gram), soaked for 30 minutes 
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tomato, chopped
• 2-3 tbsp. raw mango, chopped
• 1/4 cup cream 
• coriander leaves, fried onions, fresh red chilies, curry leaves & few drops of cream to garnish (opt)

          Pressure cook the lentil in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat ghee in a pan and temper with cumin seeds. Sauté for a few seconds.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown.

          Now add the turmeric powder and salt. Mix well and add the tomatoes and mango pieces. Fry till they are mashed up nicely.

          Add the boiled dal and give it a stir. Simmer for 2-3 minutes. Add the cream and combine everything well. 

          Continue to simmer for another minute and switch off the flame. Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red chilies and few drops of cream.  

          Enjoy with plain steamed rice, jeera rice, plain biryani or any form of Indian bread.

                             Heat ghee & temper with cumin seeds. Sauté for a few seconds.

                    Add onion, ginger, garlic, green chilies & curry leaves. Fry till light brown.

                                Now add turmeric powder & salt. Mix well.

                          Add tomatoes & mango pieces. Fry till they are mashed up nicely.

                                 Add boiled dal & give it a stir. Simmer for 2-3 minutes. 

                                 Add cream & combine everything well. 

                   Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red 
                   chilies & few drops of cream. Enjoy with plain steamed rice, jeera rice, plain
                   biryani or any form of Indian bread.

Chingri Narkel Fry (Prawn Coconut Fry - Bengali Style)

          This is my version of a dry prawn stir fry with lots of fresh coconut, raw mango and roasted panch phoron. It can be enjoyed as a side dish with any form of rice and Indian bread. But I like to have mine with plain steamed rice and with a dash of lime. This is an absolute delicacy to be relished. So check out the step by step pictorial recipe to prepare this delicacy.

• 250 gms. prawns
• 2 tbsp. mustard oil 
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 onions, chopped
• 2-3 cloves garlic, chopped
• 1 tsp. ginger, finely chopped
• 2 tbsp. raw mango, chopped
• 2-3 green chilies, slit
• 1 cup fresh grated coconut
• 1 tbsp. panch phoron, dry roasted
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. lime juice (opt)

marination-

• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tbsp. vinegar
• 1/2 tsp. roasted cumin powder
• 1 tbsp. mustard oil

          Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes. Grind the coconut and the roasted panch phoron without any water. Keep aside.

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Sauté for a few seconds.

          Add the onion, ginger, garlic and raw mango. Fry till light brown. Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.

          Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more. 

          When done, add coriander leaves and lime juice. Give it a stir and switch off the flame. Serve with plain steamed rice, jeera rice or chapattis.

                     Marinate prawns with all the marination ingredients for 15-20 minutes. 

Grind coconut & roasted panch phoron without any water.

Heat oil & temper with bay leaves, dry red chilies, 

cinnamon, cardamoms, cloves & panch phoron. Sauté few seconds.

Add onion, ginger, garlic & raw mango. Fry till light brown.

Add marinated prawns & stir fry for 2-3 minutes on a 

medium flame till dry.

Add ground coconut paste & green chilies. Check for seasoning.

                             Sauté for 2-3 minutes more. 

When done, add coriander leaves & lime juice. Give it a stir &

                               switch off the flame. 

                                 Serve with plain steamed rice, jeera rice or chapattis.

Kulfa Saag Chicken - Hyderabadi / Telangana Style

          The combination of both kulfa greens and chicken makes for a very delicious dish that can be relished with kulcha, naan, tandoori roti, plain khushka biryani or jeera rice. Kulfa saag is similar to methi (fenugreek) leaves and is slightly sour in taste. 

          There are many traditional Hyderabadi recipes prepared with Kulfa saag, combined with lentils, onion, tomatoes or mutton. So today I decided to try out with chicken and the end product turned out really yummy. So check out the step by step pictorial recipe to prepare it.

• 600 gms. chicken on bones, curry cut
• 2-3 bunches of kulfa (purslane leaves), chopped
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 2 onions, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 4-5 fresh red chilies

          Heat 1 & 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside. Heat remaining oil and temper with mustard seeds and cumin seeds.

          After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till light brown. Add the ginger-garlic paste and sauté for a few seconds more.

          Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir fry till it is mashed. Then add the greens, chilies and the fried chicken.

          Mix everything well and continue to cook, covered on a low flame. Keep stirring at intervals and sprinkle some water if necessary. 

          When the chicken turns soft, switch off the flame and serve with naan, kulcha, tandoori roti, plain Biryani, jeera rice or pulao.

                                  Pick only the leaves & tender twigs. Wash well & drain.

                   Heat 1 & 1/2 tbsp. oil & fry chicken till light golden in colour. Keep aside. 

             Heat remaining oil & temper with mustard seeds and cumin seeds. Then add 
             asafoetida, followed by the onions & curry leaves. Fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                    Add tomatoes, salt, turmeric powder & red chili powder. Sauté till mashed. 

                                  Then add the greens, chilies & fried chicken.

                         Mix well & continue to cook, covered on a low flame. Keep stirring
                         at intervals & sprinkle some water if necessary. 

               When the chicken turns soft, switch off the flame & serve with naan, kulcha, 

               tandoori roti, plain Biryani, jeera rice or pulao.

Skewered Kuzhi Paniyaram (South Indian Breakfast)

          Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamilnadu. In simple words they are fried idli / dumplings made from leftover idli dosa batter. They are prepared in a special mould called chetti.

           In this recipe I added a tempering of mustard seeds, asafoetida, urad dal and curry leaves to the batter before making these delicious small bites. They are relished with coconut chutney and sambar. It can be packed as a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups idli / dosa batter
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. split urad dal
• 1/4 tsp. asafoetida
• 1-2 sprigs curry leaves, chopped
• oil as required to grease
• coconut chutney & sambar to serve

          Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute for a few seconds. Pour this tempering on the batter and mix well.

          Heat the paniyaram chatti and grease well. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned. 

          Flip it over and cook the other side too till done. Drain on a kitchen towel and serve them hot with coconut chutney and sambar.

          

                           Heat 1 tbsp. oil & temper with mustard seeds. Add urad dal, curry
                           leaves & asafoetida. Pour this tempering on the batter & mix well.

                       Heat paniyaram chatti & grease well. Drop spoonfuls of the batter in 
                       it & cook, covered on low flame till one side is well browned. 

                                 Flip it over & cook other side too till done.

Drain on a kitchen towel.

                                  Serve them hot with coconut chutney & sambar.