Narkel Bata (Coconut Chutney - Bong style)

 

           Narkel Bata is a traditional Bong style chutney made of fresh coconut, mustard seeds and green chilies. At times, garlic cloves and / or poppy seeds are also ground along with the coconut. Very few ingredients are required to dish out this chutney, which goes best only with hot steamed rice and a drizzle of some raw mustard oil. It is a very simple and an easy recipe that needs no tempering or sautéing. So time to try out this rustic, village style regional delicacy. 

          Narkel Bata is also found in Bangladeshi cuisine where it goes by the name of Narkel Bhorta. This is almost a lost recipe now and remains a homemade delicacy. It is typically prepared by the older generation and is not usually served in restaurants. 

         This is my family recipe that has been passed down by my late mom. I grew up relishing various types of bata recipes, sometimes made of coconut, raw banana peel, coriander leaves, poppy seeds, prawns, etc. In fact one can have an entire meal with any of these chutneys. For me it is pure divine and a great comfort food. 

• 1 cup fresh grated coconut
• 2-3 garlic cloves
• 1 tsp. mustard seeds
• 2 green chilies / burnt red chilies
• salt to taste 
• 1 tsp. raw mustard oil 

          Grind all the above mentioned ingredients (except mustard oil) in a mixer grinder along with just a few drops of water if possible. 

          It would be better if it is ground on a grinding stone (sil batta) for a perfect texture. Once done, just mix with hot steamed rice and a drizzle of some raw mustard oil for that extra zing and enjoy. 

Baingan Bharta (Mashed Eggplant Curry - Fusion style)

 

          Baingan Bharta is a most common dish in any Punjabi household. It is generally served in  dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe by adding some kasuri methi (dry fenugreek leaves) to give it a fusion touch. It turned out very yummy and fragrant. Serve it along with tandoori roti, naan or any Indian bread for a healthy and a wholesome meal. So check out a quick step by step pictorial recipe to prepare my version of this simple delicacy. 

 

          For this recipe, large variety of eggplants are roasted on an open flame. The pulp is then mashed and sautéed with onion, ginger, garlic, green chilies and few dry spices to make a yummy side dish.

          For a smoky flavor, you can place a live charcoal in a small container and put it in the center of the prepared dish. Then add a tsp. of ghee over it and quickly cover with a lid. Open after 5-10 minutes. This gives a nice smoky fragrance to the dish. 

• 1 big Eggplant 
• 2 onions, chopped
• 1" ginger, sliced finely
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1-2 tomatoes, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves

          Give two slits to the eggplant, but without disturbing the stem. Apply some oil all over as it helps to peel off easily. 

          Roast it either in the oven or on the gas stove till the skin is charred. Cool and peel off the skin. Mash well and keep aside.

          Heat oil and temper with the cumin seeds and asafoetida. Then add onion, ginger, garlic and green chilies and sauté till light brown. 

          Add all the dry spices (except salt) and stir fry for a few seconds. Now add the chopped tomatoes and cook till it is well mashed.

          Add the eggplant, salt and kasuri methi and stir fry for two minutes or till everything is well blended. 

          When done, garnish with coriander leaves and serve with tandoori roti, chapatti or with any Indian bread.

                         Roast the eggplant till the skin is charred. Cool and peel off the skin. 

                                  Mash well and keep aside. 

                                  Heat oil and temper with the cumin seeds and asafoetida. 

                     Then add onion, ginger, garlic & green chilies & sauté till light brown. 

                               Add all the dry spices (except salt) & stir fry for a few seconds. 

                                  Now add the chopped tomatoes & cook till it is well mashed.

                     Add the eggplant, salt & kasuri methi & stir fry for two minutes or till

                     everything is well blended.

                                  When done, garnish with coriander leaves.

                                 Serve with tandoori roti, chapatti or with any Indian bread.

Shahi Mutton Kasuri (Mutton cooked with Dry Fenugreek Leaves)

 

            Check out this delicious Shahi Mutton Curry made with some crushed kasuri methi (dry fenugreek leaves), yoghurt and almond paste for a rich & creamy gravy. It is a good option when fresh methi leaves are unavailable. This dish is a perfect party recipe and apt for special occasions.

           I preferred mustard oil for cooking, but you may use any other oil you wish. Enjoy it with either steamed rice, plain biryani, jeera rice, tandoori roti, naan or chapatti. So check out the step by step pictorial recipe to prepare this delicacy. 

Marination - 

• 500 gms. Mutton with bones, curry cut 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1/2 cup yoghurt, well beaten 
• 1 tbsp. ginger-garlic paste
• 2 tbsp. kasuri methi, crushed
• 1 tbsp. mustard oil

Other Ingredients - 

• 3-4 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 3 green cardamoms
• 2 black cardamoms
• 6 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 onion, chopped
• 1/4 cup tomato puree
• 1 cup water
• 2 tbsp. almond paste 
• 1 tsp. dry roasted kasuri methi 
• coriander leaves, a pinch of dry roasted kasuri methi, onion rings & a drizzle of cream 

          Marinate mutton with all the mentioned ingredients overnight or for a minimum of 3 hours.

          Heat oil and ghee in a pan and temper with dry red chilies, cardamoms, cloves, cinnamon and bay leaves.

          Add the onion and stir fry till light brown. Now add the tomato puree and sauté for a minute. 

          Then add the marinated mutton and cook, covered, on a medium flame till the oil separates.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

         Transfer the contents to the pan. Add the almond paste and kasuri methi. Simmer for 1-2 minutes and then add coriander leaves. Give it a stir and then transfer to a serving dish. 

          Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion rings and a drizzle of some cream. 

          Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread like naan, tandoori roti or roomali roti

                                Marinate mutton with the mentioned ingredients overnight.

                         Heat oil + ghee & temper with dry red chilies, cardamoms, cloves, 

                         cinnamon & bay leaves.

                                   Add the onion and stir fry till light brown.

                                 Now add the tomato puree and sauté for a minute. 

                           Add the marinated mutton & cook, covered, on a medium flame.....

                                  ...... till the oil separates.

                                  Add 1 cup water.

                         Pressure cook for 15-20 minutes on a low flame after the first whistle.
        

                      Transfer the contents back to the pan. Add the almond paste & kasuri 

                      methi. 

                                 Simmer for 1-2 minutes and then add coriander leaves. 

                       Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion 

                       rings and a drizzle of some cream. 

        

                    Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread 

                    like naan, tandoori roti or roomali roti

Spring Onion Mutton Curry

 

            This is for all hardcore meat lovers. If you are in the mood to try out something new and interesting, then check out this absolutely delicious Mutton curry. I cooked with some spring onion, which is the star ingredient in this recipe.

            It was my first try and it turned out just amazing. This is a great party recipe apt for any special occasions. Enjoy it with naan, tandoori roti, roomali roti, jeera rice or plain biryani for a sumptuous meal. So check out an step by step pictorial recipe to prepare this delicacy. 

           This recipe is very easy as I kept it very simple in four easy steps - marination, simmer, pressure cook and a final simmer. 

          The spices used in this recipe is very much the same that goes into preparing a normal mutton curry, The only exception is of course the use of spring onion. 

          The cooking medium in this recipe is mustard oil, my favorite. However, you can try with any other oil if you wish. 

Marination - 

• 600 gms. mutton with bones, curry cut
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 2 tbsp. fresh grated coconut
• 1 tbsp. mustard oil
• salt to taste
• 2 tbsp. red chili powder
• 1 tsp; turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. kasuri methi, crushed

Other Ingredients - 

• 4 tbsp. mustard oil
• 2 bay leaves
• 3-4 green cardamoms 
• 5-6 cloves
• 1" cinnamon stick
• 1 cup spring onion (white part), chopped
• 3 cups spring onion (green part), chopped
• handful of coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight or for a minimum of 3 hours. 

          Heat oil in a pan / kadai and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add the white part of the spring onion and sauté till light brown. Then add the marinated mutton and stir fry till it is well browned and the oil starts to separate. 

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Once the pressure releases, transfer the contents back to the pan and add the green part of the spring onion and coriander leaves. 

          Mix well and simmer till the gravy thickens to a desired consistency. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or any Indian flat bread. 

                                  Marinate mutton with all the ingredients overnight. 

                        Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves. 

                        Sauté for a few seconds. 

                             Add the white part of the spring onion & sauté till light brown. 

                                  Add the marinated mutton.

                                  Sauté till the oil starts to separate. 

                                  Add 1 cup water.

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                     Transfer the contents back to the pan & add the green part of the spring 

                     onion and coriander leaves. 

                          Mix well & simmer till the gravy thickens to a desired consistency. 

                      Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or

                      any Indian flat bread.