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 flavor 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. 

                     

                                         

Mutton Pothi Biryani

 

          This Kerala style traditional Biryani is a local delicacy and is extremely flavourful. It is also called as Kizhi Biryani. It is quite unique as rice and mutton are cooked separately and then layered with few toppings. It is then wrapped in a banana leaf and steam cooked to enhance the flavour of the dish. 

          The banana leaf can be wrapped like a parcel / packet called Pothi or as a potli / pouch which is called Kizhi in the local lingo. Traditionally, small grain rice, called Jeerakasala rice is used in this recipe, but it also goes well with Basmati rice. This is a must try recipe and a great party recipe too. This one-pot meal is best enjoyed with raita and papad. 

          Pothi Biryani is fast catching up with many Kerala restaurants worldwide. In fact, I came across this traditional Biryani in one of the Kerala restaurants and I totally loved this concept of biryani in a banana leaf. It is just divine. 

          At times, pineapple, raisins or saffron is used as a garnish. But I skipped these ingredients. You may add them if you wish. It can be served directly from the banana leaf itself for a nice weekend lunch at home. Though the process may be slightly lengthy for some, however the end result is this super yummy comfort food. So enjoy!!!!

• 1 cup small grain rice, soaked for 30 minutes, washed and drained
• 500 gms. mutton with bones
• 2-3 boiled eggs
• 3 tbsp. oil
• 1 onion sliced
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 tbsp. fried cashew nuts
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. ghee
• banana leaves as required
• aluminum foil as required

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients, preferably overnight. 

          To cook the rice - bring sufficient quantity of water to a boil. Add the drained rice and cook till it is almost done. Drain and keep aside. 

          Heat oil in a pan and fry the sliced onion till well browned. Drain and keep aside.

          In the same oil, fry the chopped onion till light brown. Add the tomato and sauté till it is mashed. 

          Now add the marinated mutton and cook, covered, till almost dry. Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When it is cool enough to handle, remove the lid and simmer further till the gravy is thick. Keep aside.

          Heat a tawa / pan and place the banana leaf for a few seconds (both sides). This will help it to become more pliable and soft so that it can be easily folded without breaking. 

          To assemble - Place an aluminum foil and over it keep a banana leaf. Grease it a bit with some ghee. Place some cooked rice and then layer with little of the cooked mutton, followed with another layer of rice. 

          Place a boiled egg over the rice. Sprinkle some fried onion, cashews and coriander leaves. Drizzle some ghee and a tbsp. of the mutton gravy.

           Gently fold the banana leaf along with the foil into a parcel. Make 1-2 similar parcels with the remaining rice and mutton curry.

          Place a kadai / pan with some water and bring it to a boil. Place a perforated stand and arrange the parcels. 

          Cover it and steam for 8-10 minutes on a low flame. You can also steam in a pressure cooker or an idli stand. 

          Serve with some raita and papad if you wish for a nice traditional Kerala style Biryani. 

          

Ilish Paturi (Fish steam-cooked in Banana Leaf - Bengali style)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favorite river water fish) is marinated with mustard paste and steamed, wrapped in a banana leaf. You can substitute it with prawns or any boneless fish fillet. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare it.    

           Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. However, such dishes are still prepared in few Bengali homes and is also being served in few Bong restaurants. 

          Besides steaming, it can also be pan fried. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.


       

• 2 Ilish fish (Hilsa) fillet 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard seeds
• 1 tbsp. mustard oil
• 1-2 green chilies
• 1/2 cup fresh grated coconut 
• 8-10 cashew nuts / 2-3 tbsp. poppy seeds
• 2-3 tbsp. coriander leaves
• few extra fresh green / red chilies (opt)
• banana leaf as required

         Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Meanwhile, grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. 

          Mix along with salt, turmeric powder, mustard oil and coriander leaves. Smear this paste all over the fish and keep aside for 10-15 minutes.

          Cut the banana leaf into desired size. Heat a tawa / skillet and place the banana leaf on it for a few seconds. The heat will help it to become more pliable so that it can be easily folded without breaking. 

          Take one leaf and place one marinated fish in the centre along with a chili and fold. Tie with a string and keep aside. Do the same with the other fish too.

          Place in a greased steamer and steam for 12-15 minutes. When done, discard the string and open the parcel and serve them with hot steamed rice. 







Note - 

          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavor. It turned out just yummy. 

                      Marinate fish with a pinch of salt & turmeric powder for 10-15 min.

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth paste. 
                  Mix along with salt, turmeric powder, mustard oil and coriander leaves.

                        Smear this paste all over the fish & keep aside for 10-15 minutes.

                 
                    Cut the banana leaf into desired size. Heat a tawa & place banana leaf 
                    on it for few seconds to make it pliable so that it can be folded easily. 
                  

                  Take a leaf & place marinated fish in the center along with a chili & fold. 

                        Tie with a string & keep aside. Do the same with the other fish too. 
                        Steam for 12-15 minutes. 

                                Serve them with hot steamed rice for a lazy weekend lunch. 

Meen Pollichathu (Kerala Fish Curry)

          For my 1601 post - I tried Meen Pollichathu, a yummy Kerala fish curry cooked in banana leaf. It is both spicy and tangy, but you can adjust the seasonings accordingly. I have used one of my favorite fish - Pomfret, but this recipe is generally done with Pearl Spot fish. 

          It is one of the most popular item in a Kerala non-veg. menu platter and is truly a connoisseurs delight. It is a must try recipe for all the fish lovers. Goes best with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional delicacy.

Ingredients - 

• 2 pomfret fish
• 3 tbsp. coconut oil
• 1 tsp. coriander leaves, chopped
• 1 banana leaf cut into half

Marination - 

• 1 tsp. ginger-garlic paste
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. lemon juice
• 1 tbsp. coconut oil 

Curry - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1-2 onions, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/4 tsp. pepper powder
• 1/4 cup tamarind juice
• 2 tbsp. fresh grated coconut 

          Clean the fish and make few slits on both the sides. Keep aside. In a small bowl, mix all the above mentioned ingredients for the marination. 

          Apply the marination on both sides of the fish and keep aside for 25-30 minutes. Heat 2 tbsp. oil in a pan and fry the marinated fish on both sides till done. Keep aside.

          For the curry, add 1 tbsp. oil in another pan and temper with mustard seeds. After it stops spluttering, add the chopped onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the tomatoes and sauté till it is nicely mashed. Now add all the dry spices and mix well. Then add the coconut and the tamarind juice. Give it a stir and sauté till dry. Keep aside. 

          Pass the banana leaf over the fire for a few seconds to make it soft and pliable. Grease the leaf with a few drops of oil and then spread some of the onion mix, followed by the fried fish. 

          Spread some more of the mix over the other side of the fish. (this way both the sides of the fish should be well coated with the masala.

          Wrap the fish with the banana leaf and tie with a string. Make a similar parcel with the other fish and the remaining masala.

          Heat remaining oil in a pan and place the wrapped banana parcels on it. Cover and cook one side for 3-4 minutes, before flipping it over to cook the other side too. 

          Transfer to a serving plate. While serving, open the wrap and garnish with coriander leaves. Enjoy with hot steamed rice for an exotic meal.





Note - 

1.  You can substitute banana leaf with aluminum foil if the former is unavailable.

2.  Besides Pomfret fish, you can try with any other fish and following the same method. 

                                  Mix the ingredients for the marination. 

                                  Clean the fish & make few slits on both the sides.

                      Apply marination on both sides of the fish & keep aside for 25-30 min.

                                 Heat 2 tbsp. oil & fry marinated fish on both sides till done.

                                   Drain and keep aside. 

                   Add 1 tbsp. oil in another pan & temper with mustard seeds. Then add 
                   onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add tomatoes & sauté till it is nicely mashed. 

                                 Add all dry spices & mix well. 

                                 Then add coconut & tamarind juice. Give it a stir.

                                Sauté till dry. Keep aside. 

                          Grease the leaf with a few drops of oil & spread some onion mix.

                       Place the fish over it. Spread some more of the mix over other side of 
                       the fish. (both sides of the fish should be well coated with the masala.

                                 Wrap the fish with banana leaf & tie with a string. 

                                Heat remaining oil & place wrapped banana parcels on it. 

                    Cover & cook one side for 3-4 minutes, before flipping it over to cook the
                     other side too. 

                               While serving, open the wrap & garnish with coriander leaves 

                               & enjoy with hot steamed rice.

Chanar Paturi (Paneer / Cottage Cheese cooked, wrapped in Spinach Leaf)

           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 paneer and cooked, wrapped in spinach leaf instead. 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 delicacy in a new avatar. 

          In fact Paturi is an 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 how our grandmothers use to traditionally make paturi. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world.

• 200 gms. paneer, mashed
• 1/2 cup fresh grated coconut 
• 2 tbsp. mustard seeds
• 2 green chilies
• 10-12 cashew nuts / 2-3 tbsp. poppy seeds
• 2 tbsp. yoghurt, well beaten 
• salt to taste 
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 3 tbsp. mustard oil
• few extra fresh green / red chilies 
• few large spinach leaves, washed & pat dried

        Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander leaves and paneer. 

          Take a spinach leaf and place a small portion of the paneer mix in the centre along with a chili and fold it. Do the same with rest of the paneer mix.

          Arrange the parcels on a greased tray and steam for 5-10 minutes. Serve with hot steamed rice for a great weekend lunch. 

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a paste. 
                  Mix with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander
                  leaves and paneer. 

                  Take a spinach leaf & place a small portion of paneer mix in the center
                  along with a chili.

                                Carefully fold it. Do the same with rest of the paneer mix.

                                  Arrange the parcels on a greased tray.

                                  Steam for 5-10 minutes.

                   Serve with hot steamed rice for a great weekend lunch.