Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

 

          Panta Bhat is a centuries old fermented rice recipe, that is very popular in the North Eastern part of India, especially, West Bengal, Assam and Odisha and also in Bangladesh. It is basically leftover cooked rice soaked in water and left overnight to ferment. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, mashed potato, green chilies, onion, roasted red chilies, lime, fish fry, papad or pickle. And not to forget a drizzle of some raw mustard oil. This dish is rich in micro-nutrients and is a soulful food during hot summer days. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

          I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not much aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• coriander leaves to garnish
• sliced onion
• lime wedges
• 1 tsp. mustard oil
• potato fry / potato bharta (mashed potato), fish fry, etc. to serve

          In a bowl, take the leftover cooked rice, salt to taste and some water, that should cover the rice. Set aside overnight to ferment.

          Next day serve along with green chilies, burnt red chilies, potato bharta, lime wedges, sliced onion, coriander leaves and a drizzle of some raw mustard oil. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Sojne Pata Bata / Bhorta (Moringa Leaves Chutney - Bong style)

 

          Check out this dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Sojne Pata Bata' or Bengali style Moringa / Drumstick 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 almost a lost and a forgotten recipe and is a far cry from any restaurant style food. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

          

            Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. It is then ground into a paste. I stir fried it again in some oil with a tempering of nigella seeds.  

          To get a pungent kick out of this bata, a tsp. of raw mustard oil is added to the end product. This is mostly consumed as a side dish with hot steamed rice. 

           In Bangladesh, this dish is popularly know as 'Bhorta' and is prepared in many ways. In fact, each household has it's own recipe.

          The present generation is not much aware of this recipe. So to revive a lost culinary art, I though I'd give it a try. It is probably my Bengali instincts talking, but in the end this dish was out of this world. 

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 5-6 garlic cloves, chopped
• 1 onion, chopped 
• 1-2 green chilies
• 3-4 dry red chilies
• salt to taste
• 1 tsp. nigella seeds

           Heat a pan and stir fry the drained moringa leaves till all the moisture has evaporated. Keep it aside. 

           Heat 1 tbsp. oil in a pan and fry the garlic, onion and green chilies till light brown. 

          Add the sautéed greens and salt. Cover and cook on a low flame for 2-3 minutes. Keep aside to cool.

          Grind to a fine paste by adding very little water. It should not be runny. 

          Heat 2 tbsp. oil in a pan and fry the dry red chilies. Keep aside. When cool, crush them. 

          Temper the same oil with nigella seeds. Sauté for a few seconds and then add the ground paste. Sauté till dry. 

          When done, switch off the flame and add the crushed red chilies. Give it a mix and transfer to a serving bowl. 

          Drizzle remaining mustard oil and enjoy with hot steamed rice. 

                              Heat a pan & stir fry the moringa leaves till dry. Keep it aside. 

                   Heat 1 tbsp. oil in a pan & fry garlic, onion & green chilies till light brown. 

                   Add sautéed greens & salt. Cover & cook on a low flame for 2-3 minutes.

                   Keep aside to cool.

                                     Grind to a fine paste by adding very little water. 

                     Heat 2 tbsp. oil & fry the dry red chilies. Keep aside. When cool, crush them. 

                              Temper the same oil with nigella seeds. Sauté for a few seconds.

 

                                   Add the ground paste. Sauté till dry. 

                              When done, switch off the flame & add the crushed red chilies. 

                              Drizzle remaining mustard oil and enjoy with hot steamed rice. 

Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

 

          Pui Metuli / Dana are the seeds of Malabar Spinach (Pui Shaag in Bengali) and is the core ingredient in this curry. It remains purely a homemade recipe, not usually found in restaurants. This is a traditional village style recipe, mostly cooked in the interiors of West Bengal and Bangladesh. 

          I added some prawns to the curry. however, you can also add some fish head, any small variety of fish or some dried fish. For a veg. version, add few dried lentil dumplings and mixed veggies, like cauliflower, raw banana, green peas, raw papaya, eggplant, etc. So check out the step by step pictorial recipe to prepare this recipe. 

         This type of recipe is not widely cooked as it is very difficult to procure these seeds. 

         As I was able to source these seeds in a local Bangladeshi supermarket, I decided to give it a try. It turned out very yummy. 

         So I would highly recommend you to give this recipe a try if you happen to come across these seeds and I assure you it will be much appreciated.

• 300 gms. Pui Metuli (Pui Shaag Bitchi / Malabar Spinach Seeds)
• 12-15 prawns, deveined, cleaned & rinsed
• 1 potato, cubed
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• 1 tsp. ghee

         Heat oil in a pan / kadai and fry the potatoes and the prawns separately till light brown. Drain and keep aside. 

         Heat remaining oil and temper with cumin seeds, bay leaves and dry red chilies. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with some water. Sauté till the oil separates. 

          Add the chopped tomato and cook till is mashed. Now add the Pui Metuli and salt. Cover and cook for 4-5 minutes on a low flame. 

          Add the fried potatoes and prawns. Mix well and add 1 cup water. Cover and cook again till done and the gravy reduces to a desired consistency. 

          Add the garam masala powder and ghee. Give it a toss and switch off the flame. Keep it covered for 5 minutes. Then serve with hot steamed rice or chapatti for a Bong style traditional meal. 

                                      Wash the pui metuli and keep aside.

                    Heat oil & fry the potatoes & the prawns separately till light brown. Drain

                    and keep aside. 

                        Heat remaining oil & temper with cumin seeds, bay leaves and dry red                                                chilies. Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all the dry spices (except salt & garam masala 

                     powder) mixed with some water. Sauté till the oil separates. 

                                  Add the chopped tomato and cook till it is mashed. 

                     Add the Pui Metuli & salt. Cover & cook for 4-5 minutes on a low flame. 

                                  Add the fried potatoes & prawns. Mix well.

                       Add 1 cup water. Cover & cook till done & the gravy reduces to a desired                                           consistency. 

                     Add garam masala powder & ghee. Give it a toss & switch off the flame.

                       Serve with hot steamed rice or chapatti for a Bong style traditional meal. 

Potoler Rezala (Parwal / Pointed Gourd Curry)

          This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of some Potol (Parwal / Pointed Gourd) to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. 

          With a nice aroma coming from the kewra water and the nutty flavour from the cashew paste, this makes it a sure shahi dish. It is mildly spiced, mostly coming from the ground peppercorns. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc. So check out the step by step pictorial recipe to prepare it.

          Mutton Rezala and Chicken Rezala are two very traditional and popular Bengali style aromatic non-vegetarian dishes. It is cooked in a creamy yoghurt based gravy. 

          They are very much a part of the menu in many Bengali restaurants in and around Kolkata. The non-veg. version of this recipe is very popular in Bangladesh too.

            It is usually cooked in mustard oil and some ghee to give an authentic flavour to the dish. It is a great party recipe and is mostly cooked during special occasions. 

• 10 Potol / Parwals / Pointed Gourds, scraped
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 dry red chilies
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 cup yoghurt
• 8-10 cashew nuts
• 1 cup milk
• salt to taste
• 2 green chilies
• 1 tsp. kewra water
• chopped coriander leaves to garnish

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch of nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2 " cinnamon stick

          Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside. 

          Heat 2 tbsp. oil in a pan and stir fry the potol till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies. Sauté for a few seconds.

          Add the ground onion paste and sauté for 1-2 minutes. Add the dry spices and give it a stir.

          Now add the cashew-yoghurt mix and simmer for 2-3 minutes. Add the fried parwals and mix well. Cover and cook till the oil separates.

          Add the milk, salt and green chilies. Cover and simmer till the gravy thickens to the desired consistency.

          When done, switch off the flame and add the kewra water. Garnish with coriander leaves and enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

          

                                   Dry roast the spices & then grind.

                                  Scrape potol & give a slight slit on either sides.

                              Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside. 

                    Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, 
                    cloves and dry red chilies.

                                  Add ground onion paste & sauté for 1-2 minutes. 

                                  Add the dry spices & give it a stir.

                                  Now add yoghurt & simmer for 2-3 minutes. 

                             Add fried parwals & mix well. Cover & cook till oil separates.

                        Add milk, salt & green chilies. Cover & simmer till gravy thickens
                        to the desired consistency.

                                 When done, add kewra water.
          

                     Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, 
                     rice, pulao, etc.