Sweet Corn Paturi (Corn cooked in Banana Leaf - Bong style)

 

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with sweet corn. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. 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 Bong delicacy. 

           In fact, Paturi is an age-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. This is the latter method. 

          Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. 

          Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.

• 200 gms. sweet corn, coarsely ground
• 2 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. mustard oil
• few extra fresh green chilies 
• banana leaves as required

           To the ground sweet corn, add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, red chili flakes, 1 tbsp. mustard oil and chopped coriander leaves. Combine everything well.

           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 a little of the corn mix in the centre along with a green chili over it. Fold it and securely tie with a string. Do the same with rest of the corn mix.

          Heat remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 8-10 minutes on both sides. Enjoy with hot steamed rice. 

                                  Ground sweet corn.

                      Add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, 

                      1 tbsp. mustard oil, red chili flakes and chopped coriander leaves.

                                   Combine everything well.

                         Place a little of the corn mix in the centre along with a green chili over it. 

                             Fold it & tie with a string. Do the same with rest of the corn mix.

                      Heat remaining oil in a pan & gently place all the banana leaf parcels.

                      Cover & cook for 8-10 minutes on both sides. 

                                   Enjoy with hot steamed rice. 

                     

                                         

Parwal (Pointed Gourd) Peel Pakora / Fritters

 

           Tea time without any fried snack is not worth it. One can't resist the temptation of fried  fritters. A bowl of hot and crispy pakoras are anytime welcome. So here is an unusual snack made out of some discarded parwal (pointed gourd) peels. They contain a lot of fibre and nutrients. They are absolutely easy to make as it requires only some basic ingredients.

           These crispy treats are just perfect with your evening cuppa. They are also ideal as appetizers and can be enjoyed with green chutney, sauce or any dip of your choice. They also tastes yummy with hummus, kasundi or mayo. last but not the least, they are a great accompaniment to our normal dal-chawal or khichdi. So check out the step by step pictorial recipe to prepare it.     

 

              If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. 

              You can also mix all the ingredients and refrigerate till frying time. When required, fry them and serve them hot with the accompaniments. It is super easy and tastes just yum.

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoy with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 1 cup parwal (pointed gourd) peel, finely chopped
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. garam masala powder
• oil to shallow / deep fry

          In a bowl, combine all the above mentioned ingredients (except oil). Add little water at a time and knead into a dough. Keep aside for 10-15 minutes. 

          Heat oil in a pan. Make round shaped balls out of it and gently drop them, few at a time, into the hot oil. 

          Fry till golden in colour on all sides on a medium flame. Drain on a kitchen towel and serve them hot with green chutney or sauce.

                                   In a bowl, mix all the ingredients (except oil).

                      Add little water & knead into a dough. Keep aside for 10-15 minutes. 

Heat oil in a pan. Make round shaped balls out of it & gently drop them, 

                     few at a time, into the hot oil. 

 Fry till golden in colour on all sides on a medium flame. 

Drain on a kitchen towel.

                                  Serve them hot with green chutney or sauce.

        

Ilish Macher Matha / Muro diye Ole Torkari (Elephant Yam cooked with Hilsa Fish Head - Bong style)

 

          This is a traditional Bong style curry where Elephant Yam is cooked with Hilsa fish head. It is had with hot steamed rice and is considered a delicacy on a Bengali platter. Apart from Hilsa fish, you can also substitute it with Rohu or Indian carp fish.

          This dish is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. It is a very simple dish, that is light on the tummy. Very few basic ingredients goes into preparing this curry. A tsp. of raw mustard oil to the end product gives an authentic touch and flavour to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1 Hilsa fish head, marinated with a pinch of salt & turmeric powder & deep fried
• 250-300 gms. ole Elephant Yam), into into cubes
• 2-3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup water
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. mustard oil to garnish
• 2 tbsp. coriander leaves, chopped

Bhaja Masala (dry roasted spices)

• 1 tbsp. cumin seeds
• 3-4 bay leaves, broken
• 3-4 dry red chilies

          For Bhaja Masala - Dry roast the cumin seeds, dry red chilies and bay leaves for a minute or till you get a nice aroma. Keep aside to cool and then grind into a fine powder. Keep aside. 

          Heat oil in a kadai / pan and temper with dry red chilies, bay leaves and cumin seeds. Sauté for a few seconds. 

          Now add the fried fish head and break into few pieces. Then add the cubed (Ole) Elephant Yam and stir fry for 2-3 minutes. 

          Add 1 cup water, salt and turmeric powder. Bring it to a boil and then simmer, covered, till almost done. 

          Add the grated ginger and slit green chilies. Cook further for a minute and switch off the flame. 

          Add the mustard oil and garnish with a tsp. of the ground spice mix. Enjoy with hot steamed rice. 

 

                     Bhaja Masala - Dry roast the cumin seeds, dry red chilies & bay leaves

                     for a minute or till you get a nice aroma. Keep aside to cool & then grind

                     into a fine powder. Keep aside. 

                      Heat oil in a kadai / pan & temper with dry red chilies, bay leaves &

                      cumin seeds. Sauté for a few seconds. 

                                   Add the fried fish head & break into few pieces. 

                                Add the cubed (Ole) Elephant Yam & stir fry for 2-3 minutes. 

                       Add 1 cup water, salt & turmeric powder. Bring it to a boil and then 

                       simmer, covered, till almost done. 

                       Add the grated ginger & slit green chilies. Cook for a minute more.

 

                                 Add the mustard oil.

                                  Garnish with a tsp. of the ground spice mix. 

                                  Enjoy with hot steamed rice. 

Kochu Shaag / Shaak Er Ghonto (Taro Stem Curry - Bong style)

 

          Kochu Shaag Er Ghonto is a traditional Bong style curry made of Taro stem 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. It is best enjoyed with hot steamed rice. So check out a step by step pictorial recipe to prepare my version of this regional delicacy.

          Kochu Shaag er Ghonto is an age old recipe and almost a forgotten one. This rustic village style dish is slowly fading away from cookbooks. An extremely simple stir fry dish, it is a far cry from all the restaurant style food. 

          It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

          Few basic ingredients are required to dish out this curry. You may add a tsp. of sugar if you wish. This recipe can be prepared in a pure veg. form also minus any onion or garlic and vice versa. 

• 3-4 large Taro stems
• 1/3 cup black chickpeas, boiled
• 2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1/2 tsp. panch phoron
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 2-3 tbsp. fresh grated coconut
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste
• 1 tsp. cumin powder

          Cut the stems into small portions first. Then pull out the outer fibrous layer. Wash and rinse well. In a large pot, bring enough water to a boil. Add the stems and cover. Boil on a medium flame till it turns soft. Discard the water well to avoid throat itching. 

          Heat mustard oil in a kadai / pan and temper with bay leaves, dry red chilies and panch phoron. Sauté for a few seconds.

          Now add the onion, ginger, garlic and green chilies. Sauté till light brown. Then add the coconut (save some to garnish), turmeric powder and cumin powder. Give it a stir.

          Add the boiled Taro stem and salt to taste. Mix everything well and cook till all the moisture has evaporated. Simultaneously, keep mashing it with the back of the ladle.

          Now add the boiled chickpeas and tamarind paste. Continue to stir fry till done. Garnish with some fresh grated coconut and enjoy with hot steamed rice for a soulful meal. 

                    Cut the stems into small portions first. Then pull out the outer fibrous layer. 

                    Wash and rinse well. 

                       In a large pot, bring enough water to a boil. Add the stems & cover. Boil 

                       on a medium flame till it turns soft. Discard the water

. 

                         Heat oil & temper with bay leaves, dry red chilies & panch phoron. 

                         Sauté for a few seconds.

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

                          Add the coconut, turmeric powder & cumin powder. Give it a stir.

                        Add the boiled Taro stem & salt to taste. Mix well & cook till all the 

                        moisture has evaporated. Simultaneously, keep mashing it. 

                       Add the boiled chickpeas & tamarind paste. Continue to stir fry till done. 

                                 Garnish with some fresh grated coconut.

                        Enjoy with hot steamed rice for a soulful meal.