Lau Patay Kacha Kolar Paturi (Raw Banana steam cooked in Bottle Gourd Leaves - Bong Style)

 

            Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 2 raw bananas, peeled & chopped lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 green chilies, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few bottle gourd leaves, washed & pat dried

           Blend together coconut, mustard seeds, green chilies and a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

           Add turmeric powder, coriander leaves, mustard oil, yoghurt and salt to taste. Add the raw banana and marinate for 10-15 minutes. 

           Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the marination mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Blend together coconut, mustard seeds, green chilies & a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & marinate for 10-15 minutes. 

Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

Gently fold it into a parcel & tie with a thread. Do the same with rest of the marination mix.

                      Arrange the parcels on a greased steamer.

Steam on a medium heat for 15 minutes. When done, discard the string & open the parcels. 

Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 15-20 prawns, cleaned & deveined 
• 2-3 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few pumpkin leaves, washed & pat dried

            Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.

           Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the prawn mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

                    Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder, 

                    mustard oil, coriander leaves, coconut & chopped green chilies. 

                       Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along 

                       with a chili.

                                 Gently fold it & tie with a string.

                                 Steam for 15 minutes. When done, discard the string.

                  Serve with hot steamed rice with a drizzle of extra mustard oil if you wish.. 

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. 

Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)

          Paturi is a traditional style of steam cooking in banana leaf. In fact it 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. Generally fish is cooked in a paturi style. But here is my version of a steamed Paturi made of baby eggplants.

          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 this fusion Bengali delicacy a try and enjoy as a side dish with plain steamed rice or chapati. Do check the step by step pictorial recipe to prepare it. 

• 4-5 baby eggplants, slit lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds
• 8-10 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 3 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• few extra fresh green / red chilies
• 1-2 banana leaves, cut into desired size

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

          Heat a tawa / pan 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. 

          Heat remaining mustard oil and sauté the slit eggplants till it is slightly browned on the outside. Stuff little of the paste in each of the eggplants and keep the remaining paste aside.

          Place an eggplant in the center of a banana leaf and cover it with some of the leftover paste. Place a chili over it and fold the banana leaf into a parcel. Tie with a string and keep aside. Do the same with rest of the eggplants and the paste.

          Steam for 15 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string. Open the parcel and serve with hot steamed rice or chapati.







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. 

                        Heat remaining mustard oil & sauté eggplants till slightly brown.

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

                     Heat a tawa & place banana leaves on them for few seconds on both sides. 
                     It will help it to become pliable so it can be easily folded. 

                     Stuff some paste in each eggplant & place in the center of a banana leaf. 
                     Cover with some leftover paste & place a chili over it.

                      Fold banana leaf into a parcel. Tie with a string & keep aside. Do same 
                      with rest of the eggplants and the paste.

                        Steam for 15 min. Midway, turn over to cook the other side too.

The steamed parcels. 

                                  Serve with hot steamed rice or chapati.

Ivy Gourd Paturi (Tindora / Tendli cooked in Banana Leaf - Bengali Fusion Style)

          Paturi is a traditional style of steam cooking in banana leaf. In fact it 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. Generally fish is cooked in a paturi style. But today let me share Ivy Gourd Paturi that is steam cooked.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice and chapati. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish.

• 10-12 Ivy Gourd, slit into half, lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds
• 8-10 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• few extra fresh green / red chilies
• 1-2 banana leaves, cut into desired size

          Grind the cashew nuts, mustard seeds, green chilies and coconut into a smooth paste. Mix along with yoghurt, salt, turmeric powder, mustard oil, coriander leaves and Ivy Gourd.

           Heat a tawa / pan 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 little of the Ivy Gourd mix in the center of a banana leaf along with a chili and fold into a parcel. Tie with a string and keep aside. Do the same with rest of the mix.

          Steam for 15-20 minutes. Midway, turn them over gently to cook the other side too. 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.