Champaran Handi Kathal (Raw Jackfruit Curry - Bihari style)

 

           This happens to be my first attempt at preparing this easy and delicious Kathal / Raw Jackfruit curry, cooked in a handi / earthern pot. It is also called Ahuna Kathal. Ahuna literally translates to handi in the local lingo. It is a specialty of a place called Champaran in Bihar. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

          In this recipe, raw jackfruit is marinated in an array of spices, mustard oil and 1-2 whole garlic bulbs. It is then transferred to a handi, covered with a foil and simmered away to perfection on a low flame in a dum style. Mustard oil is usually heated well, cooled and then used. However, I used raw mustard oil for that extra pungent flavour. 

• 500 gms. Raw Jackfruit (Kathal), cubed
• 3-4 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies, chopped
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• handful or coriander leaves, chopped
• 2-3 slit green chilies
• 1/2 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee

          In a bowl, combine all the ingredients (except ghee). Mix well and keep aside for 10-15 minutes.

          Grease a handi with ghee and transfer the marinated jackfruit. Cover with an aluminum foil and place a lid over it. Cook on a high flame for 2 minutes.

          Then cook on a very low flame for 40-45 minutes or till done. Keep shaking the handi at intervals so that it does not stick at the bottom and also for even cooking.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                               In a bowl, combine all the ingredients (except ghee). Mix well.

                              Grease a handi with ghee and transfer the marinated jackfruit.

     Cover with an aluminum foil & place a lid over it. Cook on a high flame 

   for 2 minutes. Then cook on a very low flame for 40-45 minutes. Keep 

 shaking the handi at intervals so that it does not stick at the bottom.

                          When done, switch off the flame and keep it aside for 10 minutes.

                   Remove the foil & give it a gentle mix. Serve with rice or any Indian bread.

Aam Shorshe Potol ( Pointed Gourd / Parwal cooked with Mustard-Raw Mango Paste - Bong Style)

 

           Try out this yummy Pointed Gourd / Parwal curry that is both tangy and mustardy. It is an easy to prepare dish, that is slow cooked to perfection in a dum style. I have added a paste of raw mango, mustard, coconut and red chilies to the end product. So you get to experience a burst of flavors as you relish with hot steamed rice. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 8-10 Parwals (Pointed gourd), scraped & cut into half
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. 
• 1 tsp. nigella seeds
• 3-4 dry red chilies, soaked
• 2 tbsp. fresh grated coconut
• 1 small raw mango
• 1 tbsp. mustard seeds

           Marinate the parwals with salt, turmeric powder, onion, garlic and coriander leaves for 10 minutes. 

           Grind the mustard, mango, coconut and soaked dry red chilies into a smooth paste. Keep aside.

          Heat oil in a pan and temper with the nigella seeds. Add the marinated parwal and cook, covered, on a low flame till done. Keep stirring at intervals and sprinkle water as and when needed.

          Then add the ground paste and give it a toss. Cover and cook for a minute. Switch off the flame and keep it covered for 2-3 minutes.

          Garnish with coriander leaves and serve with hot steamed rice or chapattis for a comfort meal.

                     Marinate the parwals with salt, turmeric powder, onion, garlic & coriander

                     leaves for 10 minutes. 

                                   Heat oil in a pan and temper with the nigella seeds.

                    Add the marinated parwal & cook, covered on a low flame till done. Keep

                    stirring at intervals and sprinkle water as and when needed.

                     Then add the ground paste & give it a toss. Cover & cook for a minute. 

                     Switch off the flame and keep it covered for 2-3 minutes.

                                  Garnish with coriander leaves.

                                 Serve with hot steamed rice or chapattis for a comfort meal.

Kochu Pata Bata (Colocasia Leaves Chutney - Bong style)

 

           This is a traditional Bengali homemade style chutney made out of Colocasia Leaves. They contain the most nutrients and it tastes simply delicious. So come lets relish this simple delicacy that is bursting with flavours along with hot steamed rice. You may also try it out as a spread on parathas and toast. So time to try out this rustic, village style regional delicacy. 

 

          'Kochu Shaag Bata' or Bengali style Colocasia Leaves chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. 

          This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks.

      Kochu Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, it is a far cry from all the restaurant style food. 

      To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney. It is a very simple recipe where the leaves are first boiled and sautéed in oil along with some green chilies and garlic. 

       This is then ground into a smooth paste and stir fried again with a tempering of kalonji (nigella seeds) in mustard oil for an authentic touch. 

• 3 cups of Colocasia leaves, roughly chopped
• 2 tsp. + 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/4 tsp. turmeric powder

           Pressure cook the Colocasia leaves in little water for 1-2 whistles. Drain and set aside to cool. 

          Heat 1 tbsp. oil in a kadai / pan and sauté the garlic and green chilies for a minute. Then add the boiled leaves, salt and turmeric powder. Stir fry till the moisture is all absorbed. Let it cool down.

          Now transfer it to a mixer jar and grind into a smooth paste without adding any water. 

          Heat 1 tsp. oil and temper with nigella seeds. Sauté for a few seconds. Then add the paste and stir fry for 2 minutes. Drizzle remaining mustard oil over it and serve with hot steamed rice. 

Prawn Baingan Bharta (Mashed Eggplant cooked with Prawns)

 

            Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 10-12 prawns, deveined, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1-2 onions, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander roots, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

            Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.

            Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

            Then add the onion, garlic, ginger and green chilies. Sauté till light brown. 

            Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.

            Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.

          Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.

                    Heat 1 tbsp. oil & stir fry the prawns till it changes colour. Keep aside.

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

                           Add onion, garlic, ginger and green chilies. Sauté till light brown. 

                      Add the tomatoes &coriander roots. Cook till the tomatoes are mashed.

                    Add turmeric powder, red chili powder, pepper powder & coriander powder. 

                    Give it a stir.

                      Then add the mashed eggplant & salt. Mix well & stir fry for 2 minutes.

                    Now add the prawns (keep aside few to garnish) and sauté, simultaneously 

                    mashing them slightly. 

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

                                  Serve as a side dish with rice or chapattis.

Egg Noodles in Spicy South Indian Flavour

 

          Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

          So check out my version of a healthy Bajra Noodles made with lots of  veggies and scrambled eggs. I added some sambar powder and idli Podi for a spicy South Indian flavour. You can simply omit the egg for a veg. version. So dish out this colourful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this yummy one-pot comfort food.

• 1 packet bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum, baby corn, mushroom)
• 1/4 cup boiled black chickpeas
• 2 eggs, beaten well with a pinch of salt & red chili flakes
• 2 tbsp. oil + 1 tsp. oil
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 stock cube, crushed
• 1 tbsp. sambar powder
• 1 tbsp. idli podi 
• 1 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside. 

          Heat remaining oil and sauté the onion, garlic, green chilies, curry leaves and asafoetida till translucent. 

          Add the beans, carrot and baby corn. Mix well and sprinkle some water. Cover and cook till it is fork tender.

          Now add the capsicum, mushroom, boiled chickpeas and the stock cube. Combine everything well and stir fry for 1 minute on high flame.

          Add the boiled noodles, followed by the sambar powder, idli podi and red chili flakes. Mix well and add in the scrambled eggs. 

          Give it a toss and switch off the flame. Garnish with coriander leaves and enjoy. 

                        Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside. 

                     Heat remaining oil & sauté the onion, garlic, green chilies, curry leaves &                                           asafoetida till translucent. 

                     Add the beans, carrot & baby corn. Mix well & sprinkle some water. Cover 

                     and cook till it is fork tender.

                 Add capsicum, mushroom, boiled chickpeas & the stock cube. Mix well and 

                 stir fry for 1 minute on high flame.

                                 Add the boiled noodles, 

                     followed by the sambar powder, idli podi and red chili flakes. Mix well.

                      Add the scrambled eggs. Give it a toss & garnish with coriander leaves.